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Prep Appraisal Hands-On
Yes, in the kitchen, there is business process management
(BPM), a process that takes into consideration steps, technique
and timing.
Someone may say, "Why turn meal preparation (MP) into
a business process?"
I say, why consider MP "work?"
Some might contend that MP should not have to be so complicated,
while others shun the whole concept of jargon-speak and
consider obtuse acronyms a felony!!!
The process for meal preparation varies in relation to
why the food is being eaten in conjunction with by whom
and for whom the meal is being prepared--the purposes ranging
from sustenance to vanity.
Whenever preparing a meal from a recipe or from scratch,
success or failure begins and ends with the process involved.
When substituting ingredients, an awareness of process in
comparison to the improvisation is required.
This leads to anecdotal cooking. There is a story behind
every meal that sets the tone when sitting down to eat with
family and friends, or by yourself.
Chimmi Changa
I believe that a descent Chimmi Changa is prepared in parts,
then assembled into a whole meal for consumption. An excellent
BPM example!!!
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Prep Appraisal Hands-On
Preparing a meal is to matter the platter.
To begin, tap the faucet:
- Rinse
fish, foul, or any meat;
- Wash fruit/vegetable
skin/rind;
- Douse
herb leaves and sprigs.
Next, cut on the board using a keen edge:
- Butcher-quarter,
slice, dice or mince;
- Pare-peel,
chop, julienne or juice;
- Mill-pestle,
shred, grate or crush.
Bowl all matter for fusion mixing and
flavor matching.
Preparing a meal is to platter the matter.
In the following, divine a technique:
- In the
heat, convection: roast or lightly toast;
- In the
wave, ray: casserole or loaf;
- In the
skillet, sashay: sauté or caramelize;
- In the
pan, flash: braise or deep fry;
- In the
beaker, Bunsen: blanch or parboil;
- In the
steam, soak: poach or steep.
Plate the platter for epicurean treating
or generic eating.
Once the platter is of matter,
Use a fork and knife, or spoon for bite-size
appraisal,
But for casual sampling, be hands-on by
gripping
or dipping,
then finger-licking.
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Chimmi Changa
Chicken breast chunks
Dried Hot Pepper mortarted
Filtered water
Cilantro lightly minced
Sea salt mortarted
Rehydrated black beans
Jalepeno oil
Flour tortilla
Grated Cheddar cheese
Sliced Cheddar cheese
Cilantro
Sourcream
Avacado (chunky)
Green Pepper
Tomato
Light onion
Corn totilla chips
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