FOOD 01 - PREPARATION OF RAW MATERIALS
Based on specific available recipes and instructions from the chef, choose raw materials and subsequently get them
ready for the preparation of the dish or dishes, using the correct utensils and respecting time limits.
2.3 SHAPING VEGETABLES
Improve the presentation of a vegetable by, for example, regulating the shape of a potato (for fondant potatoes, boiled potatoes, cocotte potatoes, olivette or mascotte potatoes).
2.2 CUTTING VEGETABLES
Apply the 1st level cuts (slicing, cutting into roundles, rings and chiffonade), 2nd level cuts (julienne, shred, batonnette) and 3rd level cuts (mirepoix, matignon, brunoise, paysanne and macedoine) on potatoes and other vegetables.
2.1 CLEANING AND PEELING VEGETABLES
Eliminate the inedible external parts of the vegetable (the roots, upper green growth, peel or skin, damaged or old leaves) and/or inedible internal parts and filaments. Proceed with the washing and drying of the vegetables and deal with any appropriate treatment such as immerging in water acidified with lemon or vinegar those vegetables which tend to go brown in the open air.
3.2 CUBING, SLICING OR MINCING MEAT
Cube or dice meat (for shish kebab or meat stew), slice meat from a single muscle (for loin of pork or fillet of beef) and to mince meat (for meat sauce, hamburgers or steak tartare).
5.1 CLEANING MOLLUSCS
Wash out sand taken in by the shellfish, scrub away protruding filaments and any incrustation formed on the shells, separate the tentacles from squid, cuttlefish and octopus, remove eyes, innards, beak and back bone or "quill", ink sac and membrane.
1.4 MANAGING LIQUIDS AND TEMPERATURES FOR LIQUIDS
boil and poach foods which require the use of liquid mixtures (eg. water and vinegar for poached egg and lobster.) or specific temperatures at the start of cooking –(eg. boiling water for meat, a temperature of 88°C for eggs).
1.3 WITHOUT TECHNICAL PARAMETERS
to boil or poach food ensuring the correct cooking on the basis of the size of the cut (eg.salmon) the firmness of the food (eg.long slow cooking of pulses, quick cooking of asparagus), the consistency of the food (eg. Rapid cooking for spinach, long slow cooking for certain cuts of beef).
1.1 OBJECTIVE EVALUATION
boil or poach foods where the correct cooking time is to see (eg. the colour of the cooked shrimp) or calculate (eg. pasta or rice according to the cooking time indicated by the producer).
2.5 FRYING GENTLY
Frying in such a way as to not allow the filling to fall out (eg. fried stuffed cheese), excessive drying out (eg. fried sweetbreads) or filimented and broken up (eg. fried radicchio), excessive drying out (eg. fried sweetbreads) or filimented and broken up (eg. fried radicchio).
2.1 FRYING COATED OR BREADED FOODS
adapt the frying process according to the type of coating on the food to be fried. (eg. flour on a veal cutlet, bread and egg on shrimps or prawns, batter on courgettes).
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