Pointers to Review:

5 Mother sauces
1. Bchamel Sauce: it is white sauce made from hot milk, Butter and Nutmeg. It is thickened by white roux. 2. Veloutte Sauce: this sauce is also white sauce with the stock for its flavoring base and it is thickened with white roux. 3. Espagnole Sauce: it is called brown sauce made from brown stock and mirepoux. It is tomato base and thickened with a brown roux. 4. Hollandaise Sauce: this sauce is an example of emulsion sauce. It is made from slowly whisking the egg yolk to a clarified butter. 5. Classic Tomato Sauce: it is tomato based sauce.

Methods of Cooking
= there are 2 kinds of cooking methods. The Dry Heat Cooking Method and The Moist Heat Cooking Method. Types of Dry Heat Cooking Method 1. Baking: in this kind of cooking method the food are cooked using convection heat. 2. Roasting: is the kind of cooking method that using a direct heat to cook the food. 3. Grilling: the food lies directly over the heat source 4. Broiling: the food lies directly under continuous heat source 5. Barbequing: in this method the food are cooked by the use of charcoal and to obtain a grill mark and its Smokey flavor

Types of Moist Heat Cooking Method 1. Boiling: in this method of cooking the water is added to food and is then cooked over fire 2. Simmering: in this method the food is cooking in liquids that are bit hotter than poaching but not hotter than boiling. Its temperature is ranges to 180f to 205f. the bubbles are gently forming and rising to the surface

3. Poaching: in this method of cooking the food is cooked in liquids not hotter than simmering. Its temperature ranges to 140f 180f. in this method there are no visible of bubbling at all 4. Frying: in this method the food are cooked by the use of oil or fat of a meat. 5. Stewing: in this method the food is cooked using a lot of liquids. 6. Braising: is a form of moist cooking method in which the item to be cooked is partially
covered with liquid and then simmered slowly at a low temperature.

7. Basting: in this method of cooking is usually associated with roasting. The juice or liquids that come out of the meat being cooked is spooned over the roast while its being roasted. 8. Steaming: in this process of cooking the water is added to a pot and the stand places inside the pot over heat.

Pasta Sauces
1. Alfredo: Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve. Pasta=Fettuccine 2. Marinara: this is an italian sauce usually made of tomatoes, garlic, herbs and onions. 3. Fresh Tomato Sauce: Mix 6 to 7 seeded and diced ripe tomatoes with 1 clove crushed garlic, 5
tablespoons extra-virgin olive oil and salt and pepper. Variations: Add 250 grams of grated fresh mozzarella or 1 teaspoon grated lemon zest. Pasta=Fettucine

4. Angel Hair Pomodoro: In a saucepan over medium heat, saute garlic and onion in oil for 2 minutes. Add tomatoes and herbs, continue to cook for 5 minutes until the tomatoes soften. Season with salt, pepper and sugar. 5. Carbonara: Saute 100 grams chopped pancetta or bacon in 2 tablespoons extra-virgin olive oil until
crispy, add 4 finely chopped garlic cloves. Add pasta. Beat in 2 large eggs and 1 cup grated Parmesan. Garnish with more cheese, black pepper and chopped parsley. Pasta=Spaghetti

6. Pesto: put 3 cups of basil leaves, 1 cups chopped walnuts, 4 pcs. Garlic cloves and cup parmesan cheese into the food processor add 1 cup olive oil and season with salt and pepper then blend. 7. Puttanesca: heat olive oil in a pan then add thinly sliced garlic cloves, 2 Tbsp diced tomato, 2Tbsp capers, 1 anchovies, 1 cup black olives and red bell pepper then simmer then toss to the pasta. Pasta=Spaghetti 8. Primavera: 2 tablespoons extra-virgin olive oil in a deep pan, saute 1 cup chopped carrots and one
minced garlic clove over medium heat. Add 2 cups cherry tomatoes and saute for another 30 seconds. Add 1 cup chicken stock, bring to boil and add 250 grams asparagus, cut into 2.5cm lengths, and 250 grams frozen peas. Cook until vegetables are tender. Add to pasta with 1 cup grated Parmesan cheese and 1/4 cup chopped fresh basil. Pasta=Cavatappi (it shape is like a small corkscrew)

9. Caprese: mix 700 grams seeded and coarsely chopped plum tomatoes (processing tomato) with 250 grams sliced mozzarella, cup virgin olive oil and 3 Tsp red wine vinegar. Then season with salt and pepper then toss to pasta. Pasta=Fusilli 10. Sun dried tomato pesto sauce: Put 1 cup Sun Dried tomatoes in oil then drained. Add cup parmesan cheese, cup fresh basil, 1 tbsp pine nuts and 3 peeled garlic cloves in a blender and blend until smooth. Add cup olive oil and process till emulsified. Pasta=Linguine 11. Parmesan and butter: add 125grams unsalted butter to cooked pasta, toss well to coat then add the 1 cup grated parmesan and season with salt and pepper. Pasta=Peppardelle (its shape is like fettuccine but a bit wider than this)

Kinds of vegetable cuts

1. 2. 3. 4. 5. 6. Julienne: It is called match stick cut. It measure 1/8 x 1/8 x 2 inch Chiffonade: This cut is usually used with leafy vegetable Jardinire: It is called Batons. It measure 4/5 x 1/5 x 1/5 inch Macedoine: this is large dice measuring 10mm cubed Brunoise: this is a small dice measuring 1/8 x 1/8 x 1/8 inch Paysanne: this cut may be square, triangle, circle or half round. All this are thinly slice, measuring 1-2mm thick.

Cross Contamination:
= cross contamination occurs when microorganism are transferred from one food to another. PREVENTION: 1. 2. 3. 4. 5. Store cooked foods that will not be cooked, in the refrigerator on a higher shelf than raw foods Wash fruits and vegetables in cold running water Do not let raw meat and raw vegetables be prepared in the same surface at the same time Prepare foods in a separate area from fresh and ready to eat foods Clean and sanitize equipment, work surface and utensils after preparing each foods 3

6. Use specific containers for various food products 7. Wash hands properly

Sanitation