138
Part Two
Culinary Fundamentals
Reading
Graphs
A graph is a visual way to
display a
collection
of
data. In fo
odservice, graphs are used to
communicate data relating to sales, labor hours,
customer sa
tisfaction, work injury trends, and
much
more.
Two graphs commonly
used are the
line and bar graphs. Both graphs have a
vertical
and horizontal
line.
The
vertical line on the graph is called the Y
axis.
Y axis
The horizo
ntal line on the graph is the
X
axis.
X axis
Data is
organized
between the X and Y
axeslate
differently for line and bar graphs.
M i x I n M a t h M i x I n M a t h
Line Graph
A line graph displays data as a series of points
connected by a line.
Each point matches up with a
value on both
the X and Y axis. Each axis should be labeled with
the unit that
the value is measured in.
Number
of
customers
served
Day of week
Mon.
Tue.
Wed. Thurs..
50
75
100
Bar Graph
A bar graph displays
data as bars.
aw an line top bar
to Y
to find va
lue. The base of the bar
matches value
axisp .
Dollarssdone
Sales
Month
Jan.
$7,500nd
$10,000at
ph is s
called called
a
ccalled the the
th th h
e e
hs. h s
Da
y of we ek
M on. Tu
e. We d.
Thurs
e e
250
Part Two
Culinary Fundamentals
likely.
Many of
the
basic sk
kills
covered in
chapter are
frequently
part of
mise en
place.
Peeling,
Slicing,
and
Dicing
Onions
Onions
are one
of the
most
commonly
used
vegetables
in
the
professional
kitchen.
They
require
their own
cutting
techniques
due
to their
unusual
structure.
Before
slicing
or
dicing
onions,
the
onion
must be
peeled.
During
peeling, the
inedible
parts of
the
onion su
uch as
the
skin,
stem, and
root
ends
are
removed.
Sliced
onions
are
also
known
as juli-
enned
onions.
Julienned
onions are
part
of
many
dishes
from
Italian
sausage to
French
onion
soup.
Whether
thick
or
thin,
it is
crucial
that
the
knife
cuts are
consi•
stent
when
slicing
oniions..
Possibly a
more
common
ingredien•tgaancall
t h
julienned
onions,, are
diced
onions.
Dicin n
onion
is
routine
in the
professional
kitchen.summarize
Diced
onions, of
many
diffferent
sizes, are
ingredients in
most
recipe
categories.
All
cooks
must
become
skilled at
peeling,
slicing,
and
dicing
onions..
Work
Ethic
Having a strong work ethic in today’s
society
is crucial to achieving workplace success. For
employers,to
people with a strong work ethic
add
value the company by providing quality
work that meets or
exceedsethicpectations.
ex
People with a strong
work have a positive
attitude, work well
with other team
memberareand s,
take
on additional tasks as needed.
They
assertive and self-directed. For employees, the
reward not only comes in the form of monetary
compensation, but also an internal satisfaction of
doing a job to the best of his or her
ability.
Chef’s
Chef’s Ethics
Draz-Koetke/Goodheart-Willcox Publisher
16-1
Review
ing the recipe before beginning
preparation is an essential part
of mise en place.
his or
her
time and
sequence
the work
that
must be
accomplished.result
Failing to
review the
recipe in
advance can
in
confusion
and
errors
during
preparation
when it
may be
too
to
remedy, or
correct.
Ultimately,
this
could
mean a l
ess t h
aimaginary
n s
ucc
essful di
Asse m
bliDrgaxisptoertheogitseedionnettheplXatheeFoarrofethe
n
all
the ingr
di e
nfromseh.
ts n c
es-
sary
for a
rethe
cip e
iupth s a
t f mi
se n
c e.
Any
processing of
in
r
e s to
pr
them
for the
recipe
i
this
time.
instance,
choppinginonions a
mincing
herbs
may be
part of
the
mise$5,000 en
place
for a
soup
recipe.
Verifying
that
all the
necessary
pieces
of
equipment are
available and
in
working
order
is also
part of
mise
en
place.
EFeb.nMar.
ve
setting up
your
station
prior to
service
is
considered
mise en
place.
Mise en
place
ensures
that
kitchen
work
is
orderly and
carried
out
efficiently.
It is
critical
to a
well
organized
and
produc-
tive
kitchen.
Coordinating
efforts of
many
different
cooks
requires
mise en
place.
For
instance, to
make
100
plates
for a
banquet,
one cook
might be
responsible to
have the
vegetables
ready at
the
appointed
time.
Similarly, other
cooks
may be
assigned
to
prepare the
fish,
sauce,
starch, and
garnish.
When
the
entire
staff
knows
the end
goal
and
the
plan
to get
there,
success is
more
ba s
i c s
t l y p
a r t
Slici
O
n i
o n
e
o f t h e
m
n t h
e pr o f
r ow n
cu t
u
a l st
ru c t
g o
r di ci n
g
Duri n g p e
n s
ch as t
m
o ve d .
s a
r e a l
so k
u li e n
n e d o
n
fr o m
I t a l i a
o
up .
Wh et h
t h
e kn if
e c
n o n
s
m o r e
c o mm
n
s a r e
di c e d
n e
in t h e
pr o f
o f m
a
f
n y
diff
m o st
r e ci p
e
mu st
be c o m e
i ci
n g o n i
o n s
k
t
i
n
m
f
t
t
g
e
t
k
n
n
h e
c
m
o
d
f
e
543
3
4qualitya
Fish
and
ShelGrossishusedi llfish
IdenLugificattotalbulk-packed
tifi
onof
Reading Prep
In preparation
for this
chapter,
locate the FDA’s
Regulatoryuse Fish
Ency
cyclopedia
(RFE) online.
As
you read, use this resource to verify and
extend
identification of fish and shellfish.
Culinary
Terminology
finfish,
p. 544
shellfish,
p. 544
round fish, p. 544
flatfish, p. 544
crustacean, p. 551
mollusk, p. 551
univalves, p. 551
bivalves,
p. 551
cephalopods, p. 553
shucked, p. 554555
aquaculture, p.
Academic Terminology
confer, p. 555
Practice
vocabulary
activities online
Objectives
Af
ter studying this chapter,
you will be able to
•
recognize different types of fresh finfish and
shellfish used in
foodservice.
interp ret
various indicators
of
freshness and
quality for finfish and shellfish.
re
various ways fish
are processed for
sale.
•
the role of aquaculture in the fish
industry.
•
explain
hoGrapefruitare w fish and seafood regulated
and inspected in the United States.enu
Fish
is a
popullar
foodsebecome
rvice
m
item.staple,
For
years,
certain
items such
as
lobster,
scal-
lops,
and
shri hrimp
were
considered
luxury
products.. As
fish
gained
recogniition
role in a
healthy
diet,,
consumers’
demandyear-round,ttsirof
for it
increased. Some
fish
are
particularlyic
rich in
omega-3
fatty ac
cids
and
unsattura
fa
ats, wh
hich
makes them a
healthy
source
of
protein.
As
consumer
demand
increased,e
advances
in
transportattion
made
quality
fresh
fish
available in
virtually all
ma ajor
markets in
the
Uniited
States.
In feed
ding
the
growing
appetite for
fish,
many waters
throughout
the world
have
become
over-
fished. To
meet
the
growing
demand
for fish,
farm-raised
fish
have
become
increasingly
common. The
fish
supply,
whether
wild or
farm-raised,
continues to
be a
serious
concern
for
the
future.
Omega-3’s in
Fish
Scientists are continually learning more
about the health benefits of consuming omega-3
fatty ac
ids. High levels of this fatty
acidstroke.artwoappeeating
to lower the risk of heart
disease and
Current recommendafish
tions suggest
or more serv
ings of per week. Some fish
cont
ain more omega-3
fatty
acids than others.
Salmon, tuna, and herring are high in these
beneficial fatty acids. In
general, saltwater fish
are
better sources
than freshwater fish.
N
ut r
itii o n Co n n ect i o n N u t r it o n Co n n ect i o n
FishCraten
i i i
F
i i i i s s s s s s s
h
a a n n
d d d d
S
h h h h h h h h
e
S
h h h h h h h h
e
l lf l f
i s i s s
h h
I d d d d d d I d d d d d d d
e e e
n
e e e e
n n t t t
i
n n n n
f
i i
ca
c c
a a t
i
t t
i i o
n
o o
n
Read
a a a a a
d din g
Pr
ep
In pr
eparatio n
fo
r this chap
te r,
loca te
the FD A’
s
Regulato ry
Fish En
clopedia (R
FE
) onlin e.
As
you read, this resource to
ve ri fy
and ex
te nd
identifica
tion of fish and shellfis h.
Culin l i in n na i
ry
Terminology
finfi
sh, p.
54 4
shell fish,
p. 54 4
round
fish , p.
54 4
fl tthis fi h
p 54 4
• ex
plain ho w fis
h and seafood are regulat ed
and inspected in the United State
s.
Fi s h i
s a p o
pu a r
f o o d
se r v ic e
m e nu
i t e m
.
F o r
ye a r s, c
e r ta in
i t e m
s s u ch
as l o
bste r , s
c a l -
l o p s , a
n d s
mp
we r e c
o n s id
e r e d
lu xu r y
pr
o d uc
ts A s
fi s h ga
in e d
r e c o g
n t i o n
f o r i s
r o l
e in a
h e a l t h
y di
h h
et t
c o n s
um e r
s’ d e m
a nd
f o r i t
in cr
ease d
. So m e
fi s h a
r e p a r
t ul a
r l y
ri ch in
o m
ega -3 f a
tt y a
id s a n
d un
sa u
rated te d
f
ts , w
ic h m
a k es
t h e m a
h e a l
t h y so h h
ur c e o
f
pr
ote i n .
A s c o
n s um e
r d e m
a nd
in cr
eas d ,
a d
va nc es
in t r a n
s p o r
ta i o n
m a d e
qu a li
ty
fr es h
fi s h
av a i l a b
l e in v
ir t u a
ll y a ll
m jo r a
h
Un
t e d St
at es.
In f ee
in g
320
Part Three
Ingredients, Preparation, and Presentation
Citrus Fruit
Whether it’s for their flesh, juice, rind, or
zest, citrus fruits have a wide variety of uses
in the commercial kitchen. These tropical
fruits are available nearly year-round. Most
citrus comes packed for foodservice in case
size equivalent to four-fifths of a bushel, with
a net weight of 38 to 40 pounds.
One of the key indicators of with
all citrus fruits is weight. Heavier fruit gener-
ally has greater juice content and is more
desirable.
Once only a breakfast table grape-
fruit has now popular in salads,
sauces, and desserts. Florida and Texas are
the leading producers in the United States.
Though they are available
is the federal agency
that imposes standards
for the quality and safety of food products in
the United States. The USDA develops grade
standards and provides grading and inspec-
tion services throughout the country. Both
fresh and processed fruits may be graded by
the USDA, but grading of fruit is not manda-
tory. Grade categories for fresh fruits are
different for each type of fruit. Grade catego-
ries used for canned or frozen fruits include
the following:
•
US Grade A or Fancy
•
US Grade B or Choice
•
US Grade C or Standard
How Far Does Your
Food Travel?
Walk through the produce section in the
supermarket and consider where different fruits
originate. If it is winter, some of the fruit may be
coming from halfway around the world. Other
fruits, such as tropical fruits, never grow in the
United States. Transporting these fruits to your
store is not just an issue of distance, but also of
the amount of energy required to move them.
Some restaurants and foodservice companies
are seeking to change this food model by
committing to only buy foods within a certain
radius of their operations. Depending on the
restaurant’s location, the radius may be 150,
300, or 500 miles. Deciding not to purchase
foods that must travel great distances helps
support local economies, ideally lessens
consumption, and forces the chef to creative
with the ingredients she has at her
disposal.beenergy
sustainable sustainable
culinary culinary
Packing Terms for Fresh Produce
Bushel
A volume measure of 35.24
liters or about 2200 cubic
inches.
Case
A box or container of varying
size. Cases for produce may
be cardboard, wood, plastic, or
foam.
Count
A specifi c number of pieces of
uniform-sized produce in a case
or container. For example, a
case of 140-count lemons has
140
uniform-sized lemons in
each case.
A wooden case.
Flat
A shallow single-layered case
for delicate products such
as berries and fi gs.
weight
The weight a container
and the product.
A large case.
Net weight
The weight of the product
without the package.
Peck
One-fourth bushel.
Tare weight
The weight of the package
alone.
20-1
Foodservice professionals use common
terminology for purchasing food.
Sustainable Culinary
Focuses on sustainable
concepts and practices in the
culinary industry.
Encourages Exploration of Encourages Exploration of
Chapter Topics Chapter Topics
Chef’s
Ethics
Provides real-life
insight on issues
that arise in the
workplace.
Nutrition
Connection
Examine nutrition
issues related to
chapter content.
Mix In Math
Review math skills commonly
used in foodservice.