CORE online session 5 Traditional and professional cooking skills with modern technologies 1 - 2021

CORE online session 5 Traditional and professional cooking skills with modern technologies 1 - 2021

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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.

2021-04-22 09:40

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