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