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--- mywiki:cooking:private_chef [2025/12/09 09:23] – created gshao
+++ mywiki:cooking:private_chef [2025/12/11 17:32] (current) – gshao
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 Private Chef
-{{:mywiki:cooking:thai_common_ingredient.png?600|}}
+{{:mywiki:cooking:thai_common_ingredient.png?1000|}}
+  * dried red spure chili, bird's eye chilli, yellow spur chilli, bell chilli
+  * shrimp paste, turmeric, key ginger, coriander roots
+  * kaffir lime rind, Nutmeg and Mace, cinnamon, cloves
+  * Galangal, Lemonngrass, shallots, galic
+  * white and black peppercorns, cumin seeds, coriander seeds,
+  * star anise, bay leaves, cardamom
+{{:mywiki:cooking:thai_dish1.png|}}
+{{:mywiki:cooking:thai_dish2.png|}}
+Prepare Paste for Cooking Thai Curry Dishes (Expected Duration 15 mins )
+  * - Choose the correct type of mortar and pestle.
+  * - Understand techniques of grinding, crushing and bashing.
+  * - Fill the mortar only to 1/3 of its capacity.
+  * - For whole spices, crush them first and grind lightly with the sides of the pestle and then pound gently with the broad end of the pestle.
+  * - Grind all the dry ingredients first.
+  * - Pound till desire consistency.
+Common Characteristic of Thai Cuisine Dishes
+  * Known for its balance of  hot (spicy), sour, sweet, and salty taste .
+  * Naam Plaa (Thai น้ำปลา), a very aromatic and strong-tasting fish sauce, an important ingredient in Thai cooking.
+  * A full meal consists of many complementary dishes.
+Common Characteristic of Regional Thai Cuisine Dishes
+  * Prik Nam Som: This is basically sliced chilli (prik) in vinegar (Nam Som). Gives a sour taste.
+  * Nam Plaa: Fish sauce which basically gives a salty flavour.
+  * Prik Pon: Dried red chili which is either flaked or ground to a powder. This gives the heat.
+  * Nam Taan: Which is normal white sugar. The sweetness can be blended to balance the strong flavour in Thai food.
+{{:mywiki:cooking:thai_common_characteristic.jpg|}}
+====== Chinese Cuisine ======
+{{:mywiki:cooking:geography_china_cusine.jpg|}}
+===== Identify Eight Regional Cuisines =====
+  * Guangdong: light, crispy and fresh
+  * Zhejiang: Soft texture, sweet taste
+  * Fujian: Fermented ingredients, soft texture, dry and fresh seafood
+  * Anhui: sweet, keeps the natural flavor, uses a lot of wild ingredients.
+  * Hunan: spicy, salty, uses a lot of fermented ingredients
+  * Jiangsu: Natural flavor retained from the original stock with a mixture of salty and sweet taste
+  * SzeChuan: Numb spicy and oily
+  * Shandong: Tender, greasy salty and some sweet flavor
+===== Identify Culinary Basics =====
+  * No Single “Chinese” Cuisine
+    * - Geographical reasons
+    * - Four climate zones
+  * •North : Hearty dishes
+      * - Temperature could fall below minus 13°
+      * - Meals needs to be warming and nourishing
+      * - Famous for good solid dishes with generous amount of garlic, onions, black bean paste and cabbage
+  * •South : Creative
+    * - Regarded by the Chinese as being imaginative and delectable
+    * - Dogs and cats as an acquired taste
+    * - Exotic ingredients : snakes, turtle, sea cucumber and shark’s fin
+  * •East : Mild dishes
+    * - Cuisine is generally fresh and mild in flavor
+    * - Seasoning is more subtle in Jiangsu, Anhui, Shanghai and Zhejiang
+    * - Chili or other hot seasoning are seldom use
+  * •West : The spicy and Hot
+    * - Szechuan and Hunan with very fiery taste and flavor
+    * - Main flavor comes from the chili and Szechuan pepper
+    * - Vinegar, sesame, oil and bamboo shoot are essential
+===== Describe Eating Etiquette =====
+  * The meat and vegetable dishes are all laid out in the center of the table
+  * •Diners eat directly from the communal plates using their chopsticks and spoons
+  * •Soup is also consumed from the common bowl (now, separate bowls)
+  * •Chinese dining tables are more likely to be square in small restaurants and street foods. Round tables are in larger establishments
+====== Basic Dessert ======
+===== Key tools and equipment =====
+Tools
+{{:mywiki:cooking:baking_tool1.png|}}
+  * weighting scale, valume measures (spoon/cup/liquid measures), knife(bread knife, paring knife, chef knife)
+  * thermometer, cookware(saute pan, crepe pan), baking trays(sheet pan, loaf pan, cupcake tray, tube pan, silicon modules, tart pan and ring, spring form)
+  * modules, cake rings, mixing bowl,
+{{:mywiki:cooking:baking_tool2.png|}}
+  * hand tool(brush/scrape/spatula/whisk/peeler/zester/scissor), for piping(bags and nozzels), ovens
+  * oven rack, cooling rack, mixer(planetary or hand type)
+Ingredients
+{{:mywiki:cooking:baking_ingredient1.png|}}
+  * Castor sugar (also spelled caster sugar) is a type of very fine granulated white sugar.
+  * Molasses is a thick, dark, sticky syrup that comes from processing sugar cane or sugar beets.
+  *
+{{:mywiki:cooking:baking_ingredient2.png|}}
+  * Gelatin (often spelled gelatine in British English) is a protein made from collagen. It’s used to make liquids set into a jelly or gel.
+===== Classification of Dessert Items =====
+Bread:
+  * Quick breads- scones, cornbread, American muffins
+  * Lean breads- Baguette, country bread, hard-rolls
+  * Enriched breads- Brioche, Pannetone, stollen
+  * Laminated breads- Croissant, Danish
+Pie & Tarts
+  * Cream filling tarts or pies- Pumpkin pie, Pecan pie
+  * Custard and soft pie filling- Blueberry and cream pie,
+  * Fresh fruit tart
+  * •Fruit filling- Apple pie, Tarte Bourdaloue
+  * •Flans – Swiss Apple flan, Flan Parisienne
+  * •Traditional/ specialties- Tarte Tatin, Linzertorte
+Custard and cheese cakes
+  * •Baked custards- Crème caramel, crème brulee
+  * •Stirred custards- Crème Anglaise, crème Patisserie
+  * •Baked cheesecake- New York cheesecake, Japanese Chessecake
+Foundation Pastes
+  * •Choux pastry- Eclairs, churros
+  * •Puff Pastry-Millefeuille, Apple turnovers
+  * •Short crust-Pear tart, Lemon tart, chocolate tart
+===== Fundamentals of baking and pastry =====
+{{:mywiki:cooking:76323szdv2qelawa_wmx5cqjhstqmvunj.jpg|}}
+  * Creaming- Beating ingredients such as fat and sugar, till light and aerated
+  * Blending- Incorporating ingredients until they are evenly combined
+  * Folding-Gently mixing a lighter ingredient such as whipped cream into a heavier ones such as chocolate ganache, to make a light product
+  * Kneading- Folding and pressing dough with hands or machine to develop gluten
+{{:mywiki:cooking:eyy_i83nyseeo2ns_2fpklscapt0u_etd.jpg|}}
+  * Rubbing- Solid fat is cut into dry ingredients
+  * Sifting- the transference of dry ingredients such as flour or ground almond to aerate, separate or remove lumps
+  * Whipping- beating ingredients with the single purpose of aerating. A whisk is employed for whipping or whisking. Example- whipped cream
+===== Serving and storage of pastry and bakery products =====
+{{:mywiki:cooking:y41wjjnvr82iphcg_ide54p_zmgz5xcch.png|}}