Batters
• Tempura
• Japanese lacey batter made with rice starch eggs and water

• Beer batter
• Leavened batter used in No...
Grilling
• Quadrillage: the use of grill grates to create perfect X marks on
product
• Season your grill so product does n...
Review Heat & Cooking

• Dry heat cooking
• Bake/roast, Broil, Grill, rotisserie

• Dry heat with fat
• Sautee, pan fry, d...
Frying potatoes
•
•
•
•

French Fries
Steak fries
Cottage fries
Shoestring potatoes

• Cooking
• Blanching at 250 ̊F
• Dee...
• Gaufrettes: waffle chips
• Ruffled
• Flat
• Use swimming method
• Soak in salted water to keep from oxidizing
and keep c...
Chef’s Recipes
•
•
•
•

1 cup flour
1 cup cornstarch
2 ea whole eggs (4 yolks for richer batter)
Ice water or cold club so...
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19 batters

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19 batters

  1. 1. Batters • Tempura • Japanese lacey batter made with rice starch eggs and water • Beer batter • Leavened batter used in Northern climates • Thicker, more dense crust • Escoffier batters, #316, #317 Chef Michael Scott Lead Chef Instructor AESCA Boulder • Cornstarch, flour, club soda optional ingredients • Must be kept cold
  2. 2. Grilling • Quadrillage: the use of grill grates to create perfect X marks on product • Season your grill so product does not stick • Clean and oil frequently • Identify hot and cool spots • Product may need to be finished in the oven • Avoid flare-ups, will give a bad flavor to food Chef Michael Scott Lead Chef Instructor AESCA Boulder • Dry heat cooking method
  3. 3. Review Heat & Cooking • Dry heat cooking • Bake/roast, Broil, Grill, rotisserie • Dry heat with fat • Sautee, pan fry, deep fry • Moist heat cooking • Poach, blanch, steam • Sweat • Combination cooking methods • Braise, poele, stew Chef Michael Scott Lead Chef Instructor AESCA Boulder • Conduction • Convection • Radiation (Radiant heat)
  4. 4. Frying potatoes • • • • French Fries Steak fries Cottage fries Shoestring potatoes • Cooking • Blanching at 250 ̊F • Deep fry at 350 ̊F until golden brown and crisp • Used only for larger sizes of fries • Season away from fryer while hot • Keep hot and dry in oven • Drain excess grease Chef Michael Scott Lead Chef Instructor AESCA Boulder • Cuts
  5. 5. • Gaufrettes: waffle chips • Ruffled • Flat • Use swimming method • Soak in salted water to keep from oxidizing and keep crisp Chef Michael Scott Lead Chef Instructor AESCA Boulder Potato Chips
  6. 6. Chef’s Recipes • • • • 1 cup flour 1 cup cornstarch 2 ea whole eggs (4 yolks for richer batter) Ice water or cold club soda • Beer Batter • Beer • Salt • flour Chef Michael Scott Lead Chef Instructor AESCA Boulder • Tempura batter

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