Supporting Material: portions size and cookware overview

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https://bit.ly/2KKgv1A Kitchen handbook for beginners : portions size and Cookware overview. supporting material for the french cooking basics videos series.

this slide show you what portion should serve per person when making french food followed by an overview of the most used cookware and knife in French kitchens.

on the next video I will give my view on pots and pans based on my experience of 3 years of intense cooking at home (video coming tomorrow)

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Hi guys and welcome back to the French cooking Academy Channel well this is a lesson it’s more of a bit of a classroom session today so no videos as the best format I found for this wanted to talk about the tools of the trades and some Houston Souls and also portion size who

Have created for you this kitchen handbook I had to extract all of the data from how Buchan translated and condensing it to that little guide so let’s have a look and see what we’ve got in there portion size for various products so we’re just going to cover

Anything that the amount you need to serve per person for different products ok brief introduction why is a portion size you know what is it important to know what at first is of course health you know and diet minute regulation but you need to know how much is good to eat

You know you don’t want to over eat you don’t want to under eat so having portion size in mind you know exactly how much of a project can serve to your guests and also there’s a budget concern you don’t want to over spend money and having to throw food away so having this

Portion so it’s very any when you go and prepare your meal for four people you know that for instance related fish you would need between two and three hundred grams per person so when you go and buy you know exactly how much you need to

Ask for I also talked in as you can see the second one trout one piece per patron so one piece that’s when it’s like a whole fish I will talk in pieces and in grams when it’s just like you know portion size in general so just

Good for the slides and you can press pause if you want to make a screen shot vegetables part one yes a quick word here and there’s a lot of them vegetables and this is gonna be the next subject when we’re gonna start with the video we’re gonna start learning how

To cut how to wash peel cut and cook most of the well-known vegetables and he they are part one okay so that finishes how abortions are just a quick word about combining raw ingredients for mix salad so I know it sounds obvious but basically if you’re preparing a starter with like grated

Carrot or red cabbage cucumber tomatoes anything like that the portion size for one person is 200 grams so if you say you could one per you just serve carrots 200 grams of carrots if you start to have two product carrots and celery AK for instance 100 gram each and so on and

So on as you can see on that table video alright now next food preparation cookware some very very useful trays and pots and pans you need to know about when it comes to making French French food the food preparation train this is the most used tray to carry any kinds of

Meats vegetables and when you set up your mobile station as we’ve seen in a previous video so great great once you have preparation balls everyone know these but they are so important in the kitchen you absolutely need to get some of those if you don’t have much money there’s a real budget constraint

Like a big one and a medium one food storage canister kind of hard to find you know they look a bit like a cooking pot but they’re not that just to store liquids either when you make soups or you want to store in the fridge and

Sometimes just on the side of the stove like I explained here this is where you put all your spoons ladles in water so you clean them you know if you have a tomato sauce for instance when you put it back it’s full of water and it’s

Always clean when you get it out and you can put it in another in another dish essential pots and pans so this is more to do with the cooking the cooking part of things so after the preparation the saute pan very very useful and it’s actually the pan you should use when you

Are actually cooking meats it’s a very good one to add can be hard to find some time less photos or I think there’s not other name in English disorders this is the shape you can look at it it’s a really multitask pan and it’s I really

Recommend to to try to buy this one because start using these specific pans and you will see that there is a world out there just using more than one pan is really really great and you can do a lot of things I described here

Fish pen as it says you know it’s a very kind of a you know especially spend but it could be very useful and take a good habit when you got fish you know it fits nicely on the panel and it makes a great fish cooking and prawns as well the

Copper saucepan you can’t really assume that one but this is like the really small one because never expensive if you get one of these twelve to fifteen centimetres perfect to make a very very nice caramel and melting butter or making some little sauce is like a lot

Of great use for that but just get the small one if you don’t have too much money or you can go all out if you’ve got a big budget frying pan well what can I say you all know this one I’m sure you already got one cooking pot same

Thing everyone should know this one but definitely once you have bommali again another speciality pan as you can see you can have the standalone that you would put you you use a roasting pan with water and you put the top the top one on its own you can have

Multiple ones you have multiple memory and keep otherwise you can buy the other one which is like purpose-made very very useful especially for chocolate roasting pan absolutely useful as well anything going to cook large pieces of fish meat roast anything you want to do and this

Is the one you use for when you want to set up your own Demery knives okay let’s go quickly over this paring knife this is the mostly use peeling and you know in shaping which is called torna for vegetables so anything to do with vegetables does to read the paring knife

Nice to have a small one and in a two different size the very small one and a larger one depending on what you’re going to work on boning knife you know this is the butcher’s knife in you know anything with meats basically you should get one of those you know either

Flexible one or a sturdy one but a very sharp you be extremely careful but it’s nice to you know work like little pieces of chicken try to get the bone sometime out of a piece of meat they’re really really extremely extremely handy knives phonetic knife this is the one you will

Use to take the fitted out of a piece of fish now in modern days not everyone is doing this all the time but take a habit of buying whole fish and you know cut your own Phillips and you will see the difference in freshness definitely also

Can be used for a noise you know when you’re chopping onions and shallots very funny because it’s a very thin knife you know it’s like a scalpel was very sharp and the chef’s knife the one that everyone uses as you know definitely did the one now that we praised

The whole kitchen and the chef himself art you know how to describe is really a general knife you use it for everything but a lot of time is to chop vegetables is great nice to have I think in my experience again a small one and a

Larger one or a medium-sized one and a larger one but you know I think a small one and a medium one is kind of better you don’t want the massive massive ones