CORE online session 5 Traditional and professional cooking skills with modern technologies 2 - 2021

CORE online session 5 Traditional and professional cooking skills with modern technologies 2 - 2021

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Okay. We have here, this is the first  floor at this at the zero floor   e have another part related  to a knife skills okay. And here...

It's not it's... this is not... different  knife skills we have another video related to the safety okay. It's really  important those who have been working in a   kitchen with knives almost everyone has suffered  some kind of accidents. In our school we have   500 students okay and we have suffered a lot of  accidents with knives and it's really important   to take some measures to avoid them okay it's  really really important. Very basic measures.

Is when you are walking in a very crowded  place with a knife okay it's really important   to maintain the knife okay stuck  to you, not to go with the knife   pointing out anyone. To use gloves, okay when  you are deboning is really important as well. And when you offer a knife please offer by  the handle through the handle okay this way. And in order to sanitize  the knives we use mainly washing   these washing devices okay washing machines okay.

So we can sanitize. The fingers,  really important to put them properly. Okay. And other to take into account safety measures  when we use knives, okay really really important. Here we have is the main typical way to  maintain the knives also we maintain them with a   magnetic stones here okay, stuck on the wall. And this is related mainly related with knives,  knife skills. Any question, any doubt any  suggestion about those safety measures?

We always every year we have  like two phases, two parts   related in our school  with knives. The first part,   the first part is very when we start the school  year the students are very cautious very very   almost scared with knives, specifically especially  with big knives okay. And they take a lot of care   with knives. The school year starts in September,  when we take the Christmas holidays   and we bring our school knives to sharpen them  to a company they sharpen all of the knives okay   we have a lot of knives in our school and when  students come back from the Christmas holidays   in January they are more confident with  knives and it's very typical to have the   the worst accidents at that period because they  are they have lose a bit of respect to knives   and then happened the most serious accident  so it's really really important to say   to follow the safety measures, okay. This is  what when it comes to the first part, the knives knife skills okay. Then we have the part related  with the correct mise-en-place okay.

The second part mise-en-place which means everything at its place okay  the mise-en-place aspect okay. We divide in our school, mainly  we divide the the shift okay into two parts   the first part is connected to a production  time, the first part of the shift is when you   chop the vegetables, when you portion the fish or  the meat, when you prepare the broths or the stocks or the sauces okay. You make you do the previous  preparations okay in this part the production   we call the production part, okay. Then we have  like a stop, we pick up everything, we clean and  

wash everything and we prepare the mise-en-place for the service time okay. Everything ready for the   service time and here we have different materials, videos and materials related to mise-en-place okay. You can see the  Powerpoint, the presentation isn't it? Yes. Yes. Thank you.

Okay very basics of correct mise-en-place,  very basics. Why it's so important the mise-en-place? The mise-en-place okay is to have everything at  its place and everything at its place doesn't mean   that everything has to be at your side okay, you cannot have during a service time   the fish at room temperature. It's important to  maintain the fish for instance for example in   the refrigerator but you have to  know where it is okay. You don't have to   waste your time looking for things during the  service time because they are very busy times   okay very stressing times okay. So you don't have  to stop your service time to look for any tool,

material or ingredient okay and the this careful  previous planning is called the mise-en-place. The mise-en-place is to have ready and it means to  organize your time, your ingredients, your space and your materials okay. It's not only to have the  materials ready but it's to organize everything. This part is the preliminary preparations,  take into account the reservation of your   restaurant okay the mise-en-place is not the  same when you have a banquet, when you have a   a la carte or fine dining service okay or a  fast food restaurant or the mise-en-place is according to the kind of the restaurants on and  according to the amount of reservations okay. For the mise-en-place, for the service  time the sauces and stocks have to be at   their best. What does at their best mean?  Have to be at their best temperature okay  

at their best their ideal texture okay, they  have to be hot the sauces that have to be hot, or cold, the sauces that have to be  cold and the texture has to be perfect okay. The main ingredients have to be ready to cook  okay the main ingredient, the fish the   principal ingredient has to be ready to cook  and the seasoning ingredients also have to be   ready okay, and the decoration elements. What's  the purpose of those preliminary preparations? The purpose of those preliminary preparation  is that during the service time   the first plate that you serve has to be  the same way, has to be served the same way   that the last one, okay. You have to be consistent  and regular during the whole service time. Mise-en-place of the materials. You  have to collect necessary utensils   for service like spatulas, pots, pans, whatever, okay. You have to have them

ready for the service time. The machinery has to  be ready, it's very typical in our school okay that   when service time is going to start and we forget  to switch on the salamander or an oven or we   start switching the charcoal too late and  the grill is not ready for the service   time okay so it's really important to  get the machinery ready. And the same   with the plates okay, have to be at their optimal  temperature okay. Cold, room temperature or hot.

There are some plates that where if you are going  to plate something hot it's important the plate   to be hot okay because in I think 2-3  minutes if the plate is cold and the preparation   the what you are plating is hot, it gets  cold very very fast okay and the customer   eats it cold. So it's important,  the temperature of the plate okay. This is mise-en-place this is a very common mistake. The mise-en-place of the space. Organize your  station, an organized your station means to divide   your station in different parts. One part is the  raw manipulation area and my question is for you   what do we manipulate raw during the  service time, when you are serving something? What operation what preparation  do we make in a kitchen   with raw ingredients during the  service time when customer is   sitting down at the dining room and we are  going to serve a meal what kind of things? No. Sorry? I think for  example for the meat or the fish   you know, main ingredient before  serving we should keep that in   in the warmer or in the warmer something  so if we serve the food so it's really in   the right temperature when the waiter  or someone will serve it to our customer.  

Very good! Yes, this could be an option okay, there  are different options. One of it is if you are   going to to roast, I don't know, a tomahawk on  the grill, we cannot take the tomahawk directly   from the refrigerator to the grill. It has to be  warmed beforehand okay this is very   good, this is very good point this is an option.  Another option is when we have big pieces, okay. We have to portion the main ingredient  during the service time okay, if I have a   a whole tuna and we are going to roast tuna  slices, is better to cut the tuna slices as they   as they are ordered okay, beforehand because the  preservation of the tuna is longer. Okay so I cut  

the tuna fish when a portion is ordered because  I don't need too much time to cut the tuna slice okay. So I need an area of my station  in my mise-en-place I need to   maintain an area for manipulating those raw  ingredients, to portion fish or meat, okay, to   cut a tomahawk or to cut a tuna slice to maintain  a raw ingredient to warm the raw ingredient okay   and also depending with the station I need an area to prepare the salad okay. so a raw manipulation area it's important  to maintain, not mix with the cooking area   or with the plating area okay.  So I have somehow to divide it.

What does it happen? In most in some not most but in some restaurants at least here   the kitchens are really really small, really  small okay and my station could be just even   not the whole table just a part of the  table okay. My station could be very very   small in size so it's important  to use a vertical spaces,   okay, vertical spaces to to divide my station  somehow and also the last part of this this page: clean regularly during the service  time. Okay so the first tool that we have to   set in our mise-en-place, in our station is the wipe.  Really important to clean regularly because we  

will start our service time with a very clean  and tidy station but we will finish the service   time like the battle of Saint Quentin okay, really  really everything disordered and this makes us   work worse okay. So it's really  important to clean regularly.   And the mise-en-place of the time okay  that's really also very very important. The   clock rules in the kitchen okay, this is something  that a chef that I had in my restaurant   used to say to me once and again okay. The clock  rules in the kitchen, it's really important.

So you have to establish some deadlines to finish  the different steps previous to the service   time okay, so I have to finish this before this  time, I have to finish this other part before this   other part time, okay it's really really important  to divide your shift okay before the service time.   Then this first part we call it the  production time okay, here in Spain say la fasa de producción. The production phase  okay is when you prepare all of the ingredients,   the sauces, the stocks, the broths okay for the  service time. Then you have to take some time   to clean your station, to tidy up the station  and to set the mise-en-place okay, the materials,   the ingredients, the sauces, the seasoning  ingredients and the decoration ingredients okay. The machinery as well okay if  you are in charge of the grill   you have to fire the charcoal, you have to prepare  the plates have to be hot everything okay. And

then set picking up and washing routines  after the service time, okay it's important during the service time you clean and tidy up  your station, okay and you maintain it ordered and   perfectly but after the service time you have to   set some routines. What's washed, cleaned,  ordered or picked up every day okay   to maintain the kitchen ordered and for the  next day you have everything where it is. Not only   for materials and for washing aspects but also  for preservation aspects okay. What do I do with this tuna fish that I have portioned?  How maintain it in the refrigerator covered with a   kind of wipe in in what place? Okay so the routines  are really really important okay when it comes to not also for the mise-en-place for during  the service time and after the service time.  And those are the main steps for when it  comes to mise-en-place. My question for you is  

which are the consequences of not  a good service time? Have you ever have   you ever suffered them, those consequences  in a restaurant where you have been working or..? Have you ever have you ever felt- yes. I have been like a practice, work practice and then because as we are a student so we are not so much confident  as a chef but we are running with the chef   the consequence is a customer like they quite  complain in some point that we're not preparing   fast enough, especially as long time people have a  short time comfort and then they're hungry and   they need to run with their own time so cannot  be try to make a less mistake that otherwise   consequence is the customer's not happy.

Yeah the worst consequence is effectively that the customer is not happy, the service gone  wrong and your business, is not good for   your business of course okay and personally  for us as a cook as cooks I have been   suffering more than once that when you  collapse we say in Spanish that the bull   has caught you okay, tapia del toro okay is  when the service time has gone over you okay, you collapse and this  is like a cause looking for things, you don't   have material, you don't have the ingredients,  the first plates that you are plating go   with all of the ingredients all of the decoration  elements with everything but the last ones go with half of the of the main  ingredients, no decoration ingredients, okay   wrongly plated. So it's really really  the consequences of not set a proper   mise-en-plase are really really bad okay. So it's  very very important part in your pop-up event   please is the previous planning the  previous planning is fundamental okay it's   really really important to plan perfectly what you are going to do and to divide   in your in your teams to divide the all the  tasks okay and to have perfectly set   what you are going to do okay, it's really really  important. I don't know what kind of service you   are going to... you will do. It will be like a finding  in service or okay but it's really important   to the previous planning and the mise-en-place for the service time okay to go ordered and to have everything under control  because when you feel that you have lost control   of the service in a restaurant, that happens  because of a lack of proper mise-en-place, is really   really stressing okay. So you have different  materials and I ordered to you a task, a homework.   Does anybody know what the recipe of sole meuniere? What is that? Sole meuniere is sole is a fish,  it's a flat fish okay and it's a classic   French recipe. It's a task, a homework that  I ordered to you okay and it's a classic 

recipe it's a basic one and it's  based on the sole goes a skin out okay,   goes with the bone and goes salted and coated  in flour okay coated with flour and then   the sole goes fried in butter.  Once you have fried the sole in butter you can season the butter with a bit of garlic  if you want but once you have a fry the sole  in butter you set aside the sole and you add a  bit of lemon juice to the butter and a bit of   parsley in brunoise and then it's a emulsified  sauce of the butter used to fry the sole with the lemon, with the  with the parsley, a bit of salt and   this emulsified sauce accompanies covering  the sole, okay it's a very classic French   recipe okay, international recipe okay, sole meuniere. Very good! So what would be the   what would be the mise-en-place for this recipe?  Okay so draw a working table describing here you   can see what ingredients and tools would  be necessary to have on the working table. The ingredients of the recipe  are very basic the sole, butter   lemon juice and parsley for  example okay. So what ingredients   would you maintain on the table  on and which ones out of the table? Sorry I do not understand  the question. The question is  

when you prepare the mise-en-place for this  recipe you have to take into account the best way you have a fresh ingredient which  is the fish, sole, okay which is very delicate.  So the best way to maintain to preserve the fish  is to touch it the less as possible   so you will remove the skin of the sole and you will prepare the portion the sole  by order when the customer the waiter  orders the recipe you will prepare the sole  so the sole in your mise-en-place the  sole will be in the refrigerator, not on the table. Okay then you have the parsley, the  parsley you can chop it in brunoise beforehand   so you will have the set in your table  the parsley in brunoise, also you will have   the batter, you will have the pan,  the butter, the lemon juice you can have the   lemon juice squeezed beforehand, okay so you will have this part in your mise-en-place you will have the pan, you need something to flip  over the the sole while you are frying it okay, you need the salt in your table okay. So is just  to describe all of the ingredients you need  

to prepare this recipe and which ones have to be  previously prepared in your table and which ones   not and know also the reason  okay. Listen, if I   remove the skin and portion the sole beforehand  and I don't sell it the sole could be go off for the next day okay because it's very delicate,  the preservation is very very delicate okay. That's   the things that you have to take into account  when you prepare, you set the mise-en-place.

Because if you are due in a restaurant not only  will cook this recipe will cook another recipes   on your station, do you have another fishes that  you have to cook in your restaurant okay, so if you   during the service time you need to squeeze  the lemon or chop the parsley in brunoise or   do everything by order you won't be able to  do it in the in the proper time okay. So that's   the the meaning of- that's the reason  to be of mise-en-place, that was the sense of this activity this task  okay. Is for your and is quite appropriate   for your pop-up event. The recipes that you  are going to to cook in the pop-up event   when you prepare the mise-en-place you have to  think carefully which ingredients could you   have prepared beforehand and which ones not. If your service is a like a banquet I mean you know beforehand how many customers  and what they are going to have for lunch, this is   perfect then you have you can prepare everything because you know beforehand what you are going to sell. Yeah. Okay but so you can have everything  already prepared that's perfect okay but it's  

important to organize and to think about what can you have prepared beforehand and what   don't you cannot have prepared beforehand okay. that's the sense of correct mise-en-place. I don't have a I haven't said but you can interrupt me  whenever you need or to ask something okay so it's it's not necessary to say but  you can tell me whatever   you want. Okay I have in the chat I have  a read for different knives that we use and   George says that they use a santoku knife,  those Japanese knives okay related to the previous aspect. Do you know the difference  between a Japanese knife and our regular knives?

As I have been visiting many times in Japan.. Oh nice! And I have a  little bit experience with the Japanese knife they are using their knife is like a  very very sharper like what we are using   it's not... like we cannot compare  like their knife is really sharper   like if you cut the hair if you just hold it your  hair will be cut it like it's really sharper like   what knife they are using for the sushi basically,  sashimi not sushi there used to be a sashimi so   that knife is really like is like a butter  when they are putting in the fish they are automatically melted.   Yeah they sharp them every  day every day and the the art of sharpen  this kind of knives is really you have to be  very very skilled to sharpen them properly and if you have a something if you if you  have a realized the japanese knives   have only one edge so it's like from one side  of the sharp of the edge sorry is like flat   okay this makes when you cut for sashimi  for sushi when you cut the the fish okay the blade from one side the blade is flat okay  and the fish doesn't is- you cut it better   specifically the fish and it doesn't get stuck  in the in the blade okay so George has answered, very good thank you very much George! Okay the  difference is the handle, of course the handles   are different okay but especially when you cut  the the blade has a flat part or our regular   knives it has the both parts of the blade are  like a curve okay a different shape okay very good. Is it- sorry, is it because of that one part  the shaft so make it more sharp for the Japanese   knife or because of this style is.. I'm quite...  because we were talking about Japanese knives they're very sharp and we noted that they are different and regular knife what we have we have two parts as you say so is it because of that so  make the knife more sharp like a Japanese knife? More shaft, more easy to cut especially with the fish   than other style of knife like what we used to have.

I think that it's for both reasons. Okay. The design of the blade helps a lot when the design of the blade  helps a lot to cut the fish   and to not get stuck in the  flesh of the fish into the blade okay and also   because the way they sharp their their knives  okay, for both reasons. George says for starting   cooks how many and what are the different  knives should be in your bag? Okay in my opinion   in your bag for starting cooks you need a paring  knife, of course a peeling knife to peel different   vegetables, the chef knife, the chef knife is is  very really really important okay and if you work   specifically with raw fish or for sushi this  stuff is good to have a Japanese style knife. Okay what does it happen with this kind of knives?  They are very very difficult or you have to be   very very skillful to sharpen them and it's very  easy to to break the edge of the knife so in my opinion to start with paring knife  and chef's knife and the peeling knife for peeling vegetables could be enough you can add  a serrated knife which is quite a multi-purpose   okay but with those knives would be enough okay.  It's when as you get more, you're   more experienced with knives okay as you get more experience you can buy more expensive knives, even Japanese style knives okay but it's really important to know how to sharpen them okay.

Those four: peeling, pairing, chef style knife  and serrated one and as you get more experience   you can buy more expensive and then Buenaventura Aileen says have a harder steel than the typical   one could be that the steel the composition would be different okay. How often, George says, how often do we need to sharpen knives and also can you differentiate sharpening from honing the knife? Okay the regularity to sharpen the knife I think depending on the use that you make   of the knife. Okay if you use it a lot you will  need to sharpen it more regularly but George if you mean honing I guess you mean to just  to maintain the knife at its at its optimal way, you can do this every day okay  just a bit okay it's just to maintain it, sharpen you can do it every day and a more deep  sharpening with a stone okay you can do it depending on the regularity that you  use the knife but you can then, I don't know   once each two months something like that okay. Our routines in our school George are we do  

maintaining the  knife we do it almost every day   but more a deeper sharpening with stones we do  it one each three months something like that. Okay, I don't know whether I have  answered properly to your question. Yep I think you answer it right. Thank  you George, thank you very much. Okay, okay   it's a quarter past 11  okay so we will have a break   to have lunch to have a rest okay if you have  more questions and more things to ask me, please   feel free to ask okay, it's been  really really nice to be with you okay. I   would like to thank you for your participation  and we will meet in in half an hour okay a quarter   in my case a quarter to 12, in your case a quarter  to one o'clock, in Ireland a quarter to a to 11 o'clock okay. Thank you very  much and see you in half an hour.

2021-04-22 12:13

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