Condition: prepackaged

When working in a fast pace kitchen, it is helpful to have ingredients that have been prepackaged already to speed up the working time.

Products like

·         Canned sliced mushrooms

·         Frozen pastries

·         Other frozen ingredients

·         Breads

·         Pasta

·         Beans

·         Sauces

·         Etc

Having products like these can help with less stock loss of having it as a perishable ingredient and not being able to use it immediately.

Quality of the products

·         Make sure the packaging is sealed and undamaged.

·         The expiry date is shown and not overdue

·         product is in good condition

·         product has been stored correctly

·         no imperfections found on ingredients

·          etc

dried ingredients: quality

All ingredients, when dried and reconstituted and then cooked have their flavors intensified. For example, fresh shiitake mushrooms have sensual texture, but dried ones when reconstituted, have that and more. Think of apricots, they are soft and luscious when ripe and their mild flavor tantalizes. Not so dried apricots, their flavor increases and is more intense. Such is the case for most fruits and vegetables, even more so for some protein foods.
When a recipe calls for a dried item, do not substitute fresh ones and expect the same taste. Rather, the first step should be to buy the very best dried ones that you can afford. For some, you need to rely on price as a judge of quality, for others there are external clues. For example, when buying dried shiitake mushrooms, the best are thick with well-crazed top surfaces. Thin ones are good in soups and simple stir-fried dishes, but if you want to really savor texture and intense mushroom flavor, buy and correctly prepare the best quality mushrooms you can afford.
One general rule that does apply, is to keep in mind that the longer ingredients have been dried, the longer the soaking time. Another general rule is that thickness determines length of soaking time, thicker means more time in the soaking process. This is true if the item is a bean, a beet, an abalone, or a mushroom. Reconstituted items should have a texture close to that of the finished product. The only exceptions are for items that will be long cooked after they are soaked, such as in a soup.

Whole Grains and Legumes

Whole grains are an excellent source of fiber, protein, B vitamins, and zinc. Legumes include pinto beans, navy beans, kidney beans, garbanzo beans, lentils, peanuts, and black-eyed and split peas. Use beans as a protein source in salads, soups, stews, and rice dishes.

Meat Replacements

Tofu: First used in China around 200 B.C., tofu has long been a staple of Asian cuisine. Tofu soaks up flavors and is best when marinated for at least 30 minutes or served with a flavorful sauce.

There are two types of tofu that you'll want to try: fresh, water-packed tofu (always refrigerated) for when you want the tofu to hold its shape, such as when baking or grilling, and silken tofu, which is packed in aseptic boxes and usually not refrigerated, for pureing. Try firm or extra-firm tofu for baking, grilling, sautéing, and frying and soft or silken tofu for creamy sauces, desserts, and dressings. Silken tofu is used for making a heavenly chocolate cream pie but will fall apart if you try to make it into shish kebab. When baking tofu, cook it in a marinade so it will soak up more flavor. To give tofu a meatier texture, try freezing it for two to 24 hours and then defrosting it.

Meat Replacements

Tofu: First used in China around 200 B.C., tofu has long been a staple of Asian cuisine. Tofu soaks up flavors and is best when marinated for at least 30 minutes or served with a flavorful sauce.

There are two types of tofu that you'll want to try: fresh, water-packed tofu (always refrigerated) for when you want the tofu to hold its shape, such as when baking or grilling, and silken tofu, which is packed in aseptic boxes and usually not refrigerated, for pureing. Try firm or extra-firm tofu for baking, grilling, sautéing, and frying and soft or silken tofu for creamy sauces, desserts, and dressings. Silken tofu is used for making a heavenly chocolate cream pie but will fall apart if you try to make it into shish kebab. When baking tofu, cook it in a marinade so it will soak up more flavor. To give tofu a meatier texture, try freezing it for two to 24 hours and then defrosting it.