08 basic cooking methods
•Download as PPT, PDF•
3 likes•1,613 views
This document discusses classical French cooking methods. It describes various dry heat cooking methods including roasting, baking, broiling, smoking, sautéing, pan-frying, deep-frying, and pressure-frying. It also outlines moist heat cooking methods such as boiling, simmering, poaching, blanching, steaming, braising, and pressure cooking. The document then provides an overview of the classic French brigade system and roles within it. It also explains the Maillard reaction and how foods are cooked through conduction, convection, and radiation.
Report
Share
Report
Share
Recommended
Esqueixada De Bacalla 3r B
This document provides a recipe and nutritional information for Esqueixada de bacallà, a Catalan dish of shredded salt cod. The recipe calls for salt cod, tomatoes, black olives, olive oil, salt, and black pepper. Nutritionally, it is a low-calorie dish rich in protein and fiber from the cod and vegetables. The fats come from the small amount of olive oil used. The main ingredients of cod, tomatoes, olives, and olive oil provide various vitamins and minerals.
Dry heat cooking method
This document describes different cooking methods classified as dry, moist, or a combination. Dry heat cooking methods like baking, roasting, broiling, grilling, griddling, and pan-frying transfer heat through hot air or metal and do not use moisture. Specific techniques include sautéing with a small amount of fat, stir-frying using a wok, and pan-frying with more fat over moderate heat. Deep-frying involves submerging foods in hot fat to cook them through.
Sugar is Killing Us
Most Americans consume more than twice the daily recommended amount of sugar. It's not the sugar you add to your coffee that is bad.
Nickala
This document contains a list of food items for an Antarctic expedition, including biscuits, pemmican, butter, cheese, sugar, cocoa, fruit, vegetables, meat, fish, soup, porridge, muesli, chocolate, jam, milk, and drinking chocolate. It also lists the recommended daily food intake of four nutrition bars, nuts, cheese, salami, candy, and flavored water. Additional meal options mentioned are dehydrated soup and meals, tea, chips, and occasional desserts. Notes indicate that food is very important in Antarctica and must be properly stored and buried in snow to avoid sickness, as healthy food is necessary for survival in the extreme environment.
Sanitation, Setup & Knife Skills
The document discusses several topics related to culinary arts including classroom policies, HACCP food safety principles, mise en place, knife cuts, cooking methods, and boiling versus simmering. Classroom policies require proper uniform and attendance. HACCP identifies seven principles for food safety including critical control points. Mise en place means having all ingredients prepared beforehand. Different knife cuts are used for various vegetable shapes. Cooking methods involve heat transfer and moisture levels. Boiling is faster than simmering due to more liquid movement.
Kitchen Menu 08-2018
This document provides a menu from Ranch Foods Direct Kitchen featuring sous vide meats, smoked meats, sides, and meal deals. A variety of top-quality beef and pork cuts are prepared using sous vide cooking for tenderness and concentrated flavor. Smoked meats include pork belly, brisket, pulled pork, and more. Sides include power munch salad, melting pot mash, roasted potato salad, cucumber salad, and baked beans. Meal deals pair entrees and sides at set prices. Rotating entree options are also listed such as smoked brisket mac and cheese and smoked pork enchiladas. Sauces include rhubarb BBQ sauce and tomatillo green chile enchilada sauce
Sucralose suppliers in india, sucralose sweetener distributor india kanbo s...
Geleriya Products is the leading & experienced Kanbo Sucralose Sweetener Supplier in India and main distributor of India. Sucralose - It's a high intensity sweetener made from sucrose that is 600 times sweeter than sugar.
Meal prep delivery uk
For more details on our products and services, please feel free to visit us at meal prep delivery uk, meal prep london, fitness food delivery uk, halal meal prep uk, bodybuilding meal prep uk
Recommended
Esqueixada De Bacalla 3r B
This document provides a recipe and nutritional information for Esqueixada de bacallà, a Catalan dish of shredded salt cod. The recipe calls for salt cod, tomatoes, black olives, olive oil, salt, and black pepper. Nutritionally, it is a low-calorie dish rich in protein and fiber from the cod and vegetables. The fats come from the small amount of olive oil used. The main ingredients of cod, tomatoes, olives, and olive oil provide various vitamins and minerals.
Dry heat cooking method
This document describes different cooking methods classified as dry, moist, or a combination. Dry heat cooking methods like baking, roasting, broiling, grilling, griddling, and pan-frying transfer heat through hot air or metal and do not use moisture. Specific techniques include sautéing with a small amount of fat, stir-frying using a wok, and pan-frying with more fat over moderate heat. Deep-frying involves submerging foods in hot fat to cook them through.
Sugar is Killing Us
Most Americans consume more than twice the daily recommended amount of sugar. It's not the sugar you add to your coffee that is bad.
Nickala
This document contains a list of food items for an Antarctic expedition, including biscuits, pemmican, butter, cheese, sugar, cocoa, fruit, vegetables, meat, fish, soup, porridge, muesli, chocolate, jam, milk, and drinking chocolate. It also lists the recommended daily food intake of four nutrition bars, nuts, cheese, salami, candy, and flavored water. Additional meal options mentioned are dehydrated soup and meals, tea, chips, and occasional desserts. Notes indicate that food is very important in Antarctica and must be properly stored and buried in snow to avoid sickness, as healthy food is necessary for survival in the extreme environment.
Sanitation, Setup & Knife Skills
The document discusses several topics related to culinary arts including classroom policies, HACCP food safety principles, mise en place, knife cuts, cooking methods, and boiling versus simmering. Classroom policies require proper uniform and attendance. HACCP identifies seven principles for food safety including critical control points. Mise en place means having all ingredients prepared beforehand. Different knife cuts are used for various vegetable shapes. Cooking methods involve heat transfer and moisture levels. Boiling is faster than simmering due to more liquid movement.
Kitchen Menu 08-2018
This document provides a menu from Ranch Foods Direct Kitchen featuring sous vide meats, smoked meats, sides, and meal deals. A variety of top-quality beef and pork cuts are prepared using sous vide cooking for tenderness and concentrated flavor. Smoked meats include pork belly, brisket, pulled pork, and more. Sides include power munch salad, melting pot mash, roasted potato salad, cucumber salad, and baked beans. Meal deals pair entrees and sides at set prices. Rotating entree options are also listed such as smoked brisket mac and cheese and smoked pork enchiladas. Sauces include rhubarb BBQ sauce and tomatillo green chile enchilada sauce
Sucralose suppliers in india, sucralose sweetener distributor india kanbo s...
Geleriya Products is the leading & experienced Kanbo Sucralose Sweetener Supplier in India and main distributor of India. Sucralose - It's a high intensity sweetener made from sucrose that is 600 times sweeter than sugar.
Meal prep delivery uk
For more details on our products and services, please feel free to visit us at meal prep delivery uk, meal prep london, fitness food delivery uk, halal meal prep uk, bodybuilding meal prep uk
Optimum Food Storage Temperatures
This document provides optimum temperature ranges for storing various foods: fish and meat should be stored between -3°C to 5°C, potatoes and fresh milk between 2°C to 4°C, eggs below 15°C, and grains between 8°C to 15°C.
28 fish inspection
The document discusses inspection and grading of seafood in the United States. It notes that inspection is voluntary and can be type 1, 2, or 3 depending on the processing level. Only seafood undergoing type 1 inspection can be graded as A, B, or C. Grading criteria only exist for the most common types of fish.
How to cook pork loin
This document provides several methods for cooking pork loin, including roasting in the oven at 350°F until the internal temperature reaches 145°F, grilling over gas or coal until it reaches 145°F internally, and topping it with béarnaise sauce. It also offers suggestions to cut garlic cloves and insert into slits in the pork before roasting, cutting the pork into chunks for stir frying with vegetables and seasonings, and brining the pork for 12-24 hours before cooking.
How to Keep Breading on Meat
by Steve Ziegler
How to bread meats and keep the breading from falling off of the meat. Both during and after cooking, breading sliding off meats can be a huge problem. This slideshow will show you the proper way to bread your meat to prevent this problem.
The restaurant supply products seen in this video can be found at www.webstaurantstore.com
Apple pie
This document provides a recipe for apple pie. It lists ingredients like sugar, eggs, margarine, yeast, yogurt, apples, and flour. The instructions call for separating egg yolks from whites, mixing the flour and butter for dough, adding yolks, yogurt and yeast to the dough, placing peeled and sliced apples on the dough, beating egg whites with sugar as topping, and baking at 80 degrees for 40 minutes.
Dining out-dangers
This document provides tips for dining out in a healthy manner. It highlights that menus often encourage overeating and many dishes are high in fat and sodium. It recommends evaluating menu items using keywords to identify healthier options, asking about cooking methods and ingredients, and making substitution requests. Portion control strategies and keeping meals simple are also suggested to help maintain a balanced diet when dining out.
vdocuments.mx_cook-meat-cuts.pptx
Dry heat cooking methods like roasting and grilling use high heat to cook meat quickly while moist heat methods like braising and stewing use lower heat and liquid to slowly cook tougher cuts. The appropriate cooking method depends on factors like the cut of meat and its fat content to achieve tenderness and develop flavor. Roasts are roasted dry while tougher stew meat is braised long and slow. Ground meat can be cooked with either dry or moist methods.
Cook meat cuts
Effects of heat to meat
Methods of cooking meat
Factors Affecting Choice of Cooking Methods in Meat
Introduction to meat
Meat comes from cattle, sheep, and pigs. It is mostly made of water and protein, with some fat, minerals, and B vitamins. There are two main methods for cooking meat - dry heat and moist heat. Dry heat cooking methods like grilling, roasting, and sauteing use high heat to brown meat and develop flavor through caramelization. Moist heat methods like braising, simmering, and steaming use liquid to gently cook meat.
cooking methods
The document discusses various cooking methods that use either moist heat or dry heat. Moist heat cooking methods include boiling, simmering, poaching, blanching, steaming, braising, stewing, and cooking en papillote. These methods use water or other liquids to conduct heat to the food. Dry heat methods include roasting, baking, barbecuing, broiling, grilling, griddling, pan-broiling, sauteing, pan-frying, and deep-frying. These methods use hot air, metal surfaces, or fat to cook foods without adding moisture. Key differences between moist and dry heat methods are whether they use water or other liquids during cooking.
Cooking methods
Cooking methods improve the taste, quality and digestibility of food while destroying harmful microorganisms. The main objectives of cooking are to improve digestibility by softening tissues, bursting starch grains, and increasing access to enzymes. Cooking also increases variety, consumption, availability of nutrients, and concentration of food. However, some heat-sensitive nutrients like vitamins can be reduced through cooking. Common cooking methods include moist heat methods like boiling, simmering, poaching and steaming, and dry heat methods like roasting, baking and frying. Combination methods like braising are also used. Newer methods include microwave cooking and solar cooking.
cookery ppt.pptx
Cookery involves both the art and science of preparing food through the application of heat. It is considered both an art through elements like plating and combinations of color and an applied science through techniques like accurate measurements and preventing bacterial growth. There are many roles in a professional kitchen like executive chef, pastry chef, and sauce chef. Proper cooking terms and methods are important to prepare foods in a way that enhances flavors like searing, braising, and caramelizing. Appetizers are small dishes served before a meal to stimulate appetite and come in hot and cold varieties with examples like brochettes, filled pastries, crudités, and dips. Plating of appetizers is an art that can enhance
Cooking Methods.pptx
Baking is used for cakes, puddings, fish, pastry dishes, bread, potatoes and meat. Below is an oven temperature guide for some baked goods. Oven temp,
Cooking
This document provides an overview of basic cooking techniques and principles. It discusses various cooking methods like roasting, frying, boiling, and baking. It also covers food preparation techniques such as blending, chopping, and dissolving. The document then discusses principles of cooking protein foods like poultry, meat, fish and seafood. It emphasizes the importance of thoroughly cooking proteins while maintaining moisture. Finally, it outlines principles for cooking vegetables such as washing before cooking and avoiding overcooking.
Different Cooking methods by amedeo vallati
Amedeo Vallati is a executive chef, handles the food preparation for VIP functions at Saskatchewan Inn Hotel and Conference Center. He is expert in cooking & has certified with a master of Italian Cooking.
4. COMMON TERMS IN USED IN COOKERY.pptx
This document provides an overview of common cookery terms and fundamentals of cookery. It begins with definitions of common cooking terms from various languages that are used in recipes and food preparation. These include terms like au jus, braise, broil, and marinade. The document then discusses the kitchen department, including the hierarchy, duties of kitchen staff, required knowledge like sanitation and knife skills, and common kitchen tools such as pots, pans, knives and other equipment.
vdocuments.net_methods-of-cooking-ppt.ppt
This document contains information about different cooking methods, including moist heat and dry heat methods. It defines various cooking techniques such as boiling, steaming, grilling, baking, and frying. It provides examples of common dishes for each method and discusses the advantages and disadvantages of each technique. The purpose is to teach students about different ways of cooking pork meat and the importance of using different methods.
cooking_methods.pptx
This document summarizes various cooking methods, dividing them into categories of dry heat, moist heat, and combination cooking methods. Dry heat methods include broiling, grilling, roasting, baking, griddling, sautéing, stir-frying, pan frying, and deep frying. Moist heat methods include simmering, poaching, blanching, and steaming. Combination methods combine elements of dry and moist cooking, such as braising and stewing.
METHODS OF COOKING.pptx
This document defines and describes various cooking methods. It discusses dry heat methods like baking, broiling, roasting, and grilling. It also covers moist heat methods like poaching, simmering, boiling, steaming, and braising. For each method it explains how heat is transferred and what types of foods each method is best suited for. It provides details on methods like sautéing, stir-frying, sous vide cooking, stewing, and braising.
DRY METHODS OF COOKING ... Food production
This document discusses dry cooking methods that involve heat transfer through conduction, convection and radiation. It describes cooking aims like sterilization and objectives like retaining nutrients. Dry cooking methods are categorized as those using fats and oils like sauteing, deep frying and poeling, and those without fats like baking, roasting and grilling. Sauteing requires a hot pan while deep frying submerges food in hot oil. Roasting surrounds food with hot, dry air and types include oven, spit and pot roasting. Grilling uses radiant heat from below to char food.
Cooking methods
This document defines and explains various cooking methods and terminology. It describes that cooking kills bacteria, makes food easier to digest, and changes its taste, aroma and appearance. It then explains how the main components of food (water, fats, proteins, nutrients, carbohydrates) are affected by heat. It details the different types of heat transfer and classifications of cooking methods, including dry heat methods like sauteing and grilling, moist heat methods like poaching and simmering, and combination methods like braising and stewing. Finally, it provides definitions for various cooking terms.
FOODS.pptgjhgfghvxxgghjbcfyuhgffguhggghhh
The document provides information about various cooking methods, ingredients, nutrients, and culinary terminology. It discusses moist and dry heat cooking techniques. It also defines macros and micronutrients like carbohydrates, proteins, fats, vitamins, and minerals. Additionally, it covers topics such as basting, breading, julienne cuts, and marinating foods. Measurement conversions and sample calculations involving calories and nutrition are also presented.
More Related Content
What's hot
Optimum Food Storage Temperatures
This document provides optimum temperature ranges for storing various foods: fish and meat should be stored between -3°C to 5°C, potatoes and fresh milk between 2°C to 4°C, eggs below 15°C, and grains between 8°C to 15°C.
28 fish inspection
The document discusses inspection and grading of seafood in the United States. It notes that inspection is voluntary and can be type 1, 2, or 3 depending on the processing level. Only seafood undergoing type 1 inspection can be graded as A, B, or C. Grading criteria only exist for the most common types of fish.
How to cook pork loin
This document provides several methods for cooking pork loin, including roasting in the oven at 350°F until the internal temperature reaches 145°F, grilling over gas or coal until it reaches 145°F internally, and topping it with béarnaise sauce. It also offers suggestions to cut garlic cloves and insert into slits in the pork before roasting, cutting the pork into chunks for stir frying with vegetables and seasonings, and brining the pork for 12-24 hours before cooking.
How to Keep Breading on Meat
by Steve Ziegler
How to bread meats and keep the breading from falling off of the meat. Both during and after cooking, breading sliding off meats can be a huge problem. This slideshow will show you the proper way to bread your meat to prevent this problem.
The restaurant supply products seen in this video can be found at www.webstaurantstore.com
Apple pie
This document provides a recipe for apple pie. It lists ingredients like sugar, eggs, margarine, yeast, yogurt, apples, and flour. The instructions call for separating egg yolks from whites, mixing the flour and butter for dough, adding yolks, yogurt and yeast to the dough, placing peeled and sliced apples on the dough, beating egg whites with sugar as topping, and baking at 80 degrees for 40 minutes.
Dining out-dangers
This document provides tips for dining out in a healthy manner. It highlights that menus often encourage overeating and many dishes are high in fat and sodium. It recommends evaluating menu items using keywords to identify healthier options, asking about cooking methods and ingredients, and making substitution requests. Portion control strategies and keeping meals simple are also suggested to help maintain a balanced diet when dining out.
What's hot (6)
Similar to 08 basic cooking methods
vdocuments.mx_cook-meat-cuts.pptx
Dry heat cooking methods like roasting and grilling use high heat to cook meat quickly while moist heat methods like braising and stewing use lower heat and liquid to slowly cook tougher cuts. The appropriate cooking method depends on factors like the cut of meat and its fat content to achieve tenderness and develop flavor. Roasts are roasted dry while tougher stew meat is braised long and slow. Ground meat can be cooked with either dry or moist methods.
Cook meat cuts
Effects of heat to meat
Methods of cooking meat
Factors Affecting Choice of Cooking Methods in Meat
Introduction to meat
Meat comes from cattle, sheep, and pigs. It is mostly made of water and protein, with some fat, minerals, and B vitamins. There are two main methods for cooking meat - dry heat and moist heat. Dry heat cooking methods like grilling, roasting, and sauteing use high heat to brown meat and develop flavor through caramelization. Moist heat methods like braising, simmering, and steaming use liquid to gently cook meat.
cooking methods
The document discusses various cooking methods that use either moist heat or dry heat. Moist heat cooking methods include boiling, simmering, poaching, blanching, steaming, braising, stewing, and cooking en papillote. These methods use water or other liquids to conduct heat to the food. Dry heat methods include roasting, baking, barbecuing, broiling, grilling, griddling, pan-broiling, sauteing, pan-frying, and deep-frying. These methods use hot air, metal surfaces, or fat to cook foods without adding moisture. Key differences between moist and dry heat methods are whether they use water or other liquids during cooking.
Cooking methods
Cooking methods improve the taste, quality and digestibility of food while destroying harmful microorganisms. The main objectives of cooking are to improve digestibility by softening tissues, bursting starch grains, and increasing access to enzymes. Cooking also increases variety, consumption, availability of nutrients, and concentration of food. However, some heat-sensitive nutrients like vitamins can be reduced through cooking. Common cooking methods include moist heat methods like boiling, simmering, poaching and steaming, and dry heat methods like roasting, baking and frying. Combination methods like braising are also used. Newer methods include microwave cooking and solar cooking.
cookery ppt.pptx
Cookery involves both the art and science of preparing food through the application of heat. It is considered both an art through elements like plating and combinations of color and an applied science through techniques like accurate measurements and preventing bacterial growth. There are many roles in a professional kitchen like executive chef, pastry chef, and sauce chef. Proper cooking terms and methods are important to prepare foods in a way that enhances flavors like searing, braising, and caramelizing. Appetizers are small dishes served before a meal to stimulate appetite and come in hot and cold varieties with examples like brochettes, filled pastries, crudités, and dips. Plating of appetizers is an art that can enhance
Cooking Methods.pptx
Baking is used for cakes, puddings, fish, pastry dishes, bread, potatoes and meat. Below is an oven temperature guide for some baked goods. Oven temp,
Cooking
This document provides an overview of basic cooking techniques and principles. It discusses various cooking methods like roasting, frying, boiling, and baking. It also covers food preparation techniques such as blending, chopping, and dissolving. The document then discusses principles of cooking protein foods like poultry, meat, fish and seafood. It emphasizes the importance of thoroughly cooking proteins while maintaining moisture. Finally, it outlines principles for cooking vegetables such as washing before cooking and avoiding overcooking.
Different Cooking methods by amedeo vallati
Amedeo Vallati is a executive chef, handles the food preparation for VIP functions at Saskatchewan Inn Hotel and Conference Center. He is expert in cooking & has certified with a master of Italian Cooking.
4. COMMON TERMS IN USED IN COOKERY.pptx
This document provides an overview of common cookery terms and fundamentals of cookery. It begins with definitions of common cooking terms from various languages that are used in recipes and food preparation. These include terms like au jus, braise, broil, and marinade. The document then discusses the kitchen department, including the hierarchy, duties of kitchen staff, required knowledge like sanitation and knife skills, and common kitchen tools such as pots, pans, knives and other equipment.
vdocuments.net_methods-of-cooking-ppt.ppt
This document contains information about different cooking methods, including moist heat and dry heat methods. It defines various cooking techniques such as boiling, steaming, grilling, baking, and frying. It provides examples of common dishes for each method and discusses the advantages and disadvantages of each technique. The purpose is to teach students about different ways of cooking pork meat and the importance of using different methods.
cooking_methods.pptx
This document summarizes various cooking methods, dividing them into categories of dry heat, moist heat, and combination cooking methods. Dry heat methods include broiling, grilling, roasting, baking, griddling, sautéing, stir-frying, pan frying, and deep frying. Moist heat methods include simmering, poaching, blanching, and steaming. Combination methods combine elements of dry and moist cooking, such as braising and stewing.
METHODS OF COOKING.pptx
This document defines and describes various cooking methods. It discusses dry heat methods like baking, broiling, roasting, and grilling. It also covers moist heat methods like poaching, simmering, boiling, steaming, and braising. For each method it explains how heat is transferred and what types of foods each method is best suited for. It provides details on methods like sautéing, stir-frying, sous vide cooking, stewing, and braising.
DRY METHODS OF COOKING ... Food production
This document discusses dry cooking methods that involve heat transfer through conduction, convection and radiation. It describes cooking aims like sterilization and objectives like retaining nutrients. Dry cooking methods are categorized as those using fats and oils like sauteing, deep frying and poeling, and those without fats like baking, roasting and grilling. Sauteing requires a hot pan while deep frying submerges food in hot oil. Roasting surrounds food with hot, dry air and types include oven, spit and pot roasting. Grilling uses radiant heat from below to char food.
Cooking methods
This document defines and explains various cooking methods and terminology. It describes that cooking kills bacteria, makes food easier to digest, and changes its taste, aroma and appearance. It then explains how the main components of food (water, fats, proteins, nutrients, carbohydrates) are affected by heat. It details the different types of heat transfer and classifications of cooking methods, including dry heat methods like sauteing and grilling, moist heat methods like poaching and simmering, and combination methods like braising and stewing. Finally, it provides definitions for various cooking terms.
FOODS.pptgjhgfghvxxgghjbcfyuhgffguhggghhh
The document provides information about various cooking methods, ingredients, nutrients, and culinary terminology. It discusses moist and dry heat cooking techniques. It also defines macros and micronutrients like carbohydrates, proteins, fats, vitamins, and minerals. Additionally, it covers topics such as basting, breading, julienne cuts, and marinating foods. Measurement conversions and sample calculations involving calories and nutrition are also presented.
FOODS.ppt
The document provides information about various cooking methods, ingredients, nutrients, and culinary terminology. It discusses moist and dry heat cooking techniques. It also defines macros and micronutrients like carbohydrates, proteins, fats, vitamins, and minerals. Additionally, it covers topics such as basting, breading, julienne cuts, and marinating foods. Measurement conversions and sample calculations involving calories and nutrition are also presented.
FOODies.pptx
The document provides information about various cooking methods, ingredients, nutrients, and culinary terminology. It discusses moist and dry cooking techniques including boiling, braising, steaming, and roasting. It also defines macros and micronutrients like carbohydrates, proteins, fats, vitamins, and minerals. Additionally, it covers culinary terms such as basting, julienne, and marinating.
Dry heat methods of cooking
The document discusses various dry heat cooking methods. It describes frying, baking, roasting, microwaving, grilling and barbecue. It provides details on shallow frying, deep frying, stir frying, baking and roasting techniques. It lists foods that are suitable for each cooking method and emphasizes maintaining proper temperatures when deep frying or barbecuing for food safety.
Methods of cooking AAAC
The document discusses various cooking methods that fall into two categories: moist and dry. Moist cooking methods such as boiling, poaching, steaming, braising require a liquid and are suitable for delicate foods and cheaper cuts of meat. Dry cooking methods like shallow frying, deep frying, baking and roasting use little to no liquid and higher heat. Each method is described in terms of suitable foods, cooking process, advantages and disadvantages.
Similar to 08 basic cooking methods (20)
More from Michael Scott
01 flash cards sample
This document discusses prevention measures for Hepatitis A virus transmission, including controlling time and temperature when handling foods, preventing cross-contamination, practicing good hygiene, and purchasing from reputable suppliers. Hepatitis A virus is found in feces and can contaminate ready-to-eat foods and shellfish harvested from contaminated water. Symptoms include fever, weakness, nausea, pain and jaundice. Prevention focuses on hygiene practices, excluding sick employees, and vetting shellfish suppliers.
Cooking with farm grown product
This document discusses methods for cooking with and preserving farm grown produce. It provides guidance on cleaning techniques to control bacteria, including soaking vegetables in a baking soda and salt solution. It also addresses proper storage methods for different types of vegetables to prevent mold and rotting, such as removing tops from root vegetables and storing according to their needs. Additionally, it covers food preservation methods like canning, fermenting, drying and harvesting seeds to make use of the seasonal harvest.
Basic agricultural practices
The document discusses conventional modern agricultural systems, organic and sustainable farming practices, and the challenges of agriculture. It covers topics like GMOs, commodity crops, large-scale animal production, eating local, sustainability, biodynamics, permaculture, composting, and extending the growing season. The overall focus is on comparing conventional and organic farming approaches.
Checklist sheet1
This document outlines the components and requirements for a business plan project for a culinary arts entrepreneurship class. It includes percentages allocated to different sections of the business plan, such as an executive summary, market analysis, organizational chart, marketing and sales plan, startup costs, and break-even analysis. It also lists additional required materials like menus, kitchen and floor plans, promotional materials, recipes with costing, and research on liquor licenses and permits. The business plan project is due on a specified date.
Inventory with costs
This document is an inventory list dated 5/31/2013 that includes over 200 items related to dairy, dry goods, and other food items. It provides information on the item name, cost per unit, quantity on hand, and total dollar value of each item's current inventory. The total dollar value of all inventory listed is over $5,000.
54 restaurant seating
This document provides steps to calculate the seating capacity of a restaurant. Step 1 is to consult local codes for requirements regarding exits, aisles, and space per customer. Step 2 is to measure the dining room area and account for any wait stations or other non-seating areas. Step 3 involves allocating space for wait stations. Step 4 accounts for any bar space. Step 5 chooses a square footage to allocate per customer depending on the type of restaurant. Step 6 calculates barstool capacity based on bar length. The total seating is the sum of general seating and barstools.
53 sales & menu
This document discusses how to forecast sales and maximize a restaurant menu. It recommends forecasting total sales based on seating capacity, table sizes, takeout, and bar service. Menus should be engineered using menu mix and item contribution margins. Menu items are classified as stars, cash cows, dogs, or plow horses based on popularity and profitability to determine pricing and placement on the menu. Sales can be calculated by average check, meal period, or type of sale. Forecasting is educated estimates while tracking uses actual sales numbers to monitor menu performance.
52 costing
This document discusses start-up and operational costs for opening a restaurant. It lists various equipment, supplies, furniture, licenses, and fees that make up start-up costs. Operational costs include ongoing expenses like paper supplies, linens, uniforms, and vendors for ingredients. The document also provides tips on equipment options like rentals, leasing, or buying used versus new. It cautions being wary of vendors and notes key details about major suppliers. Finally, it includes an example recipe costing breakdown to determine the per person cost.
51 menus
This document discusses various types of menus, menu styles, laws regarding menu content, and considerations for menu development and standardization of recipes. It covers static, cycle, and market menus; a la carte, semi a la carte, and prix fixe styles; truth in menu laws regarding quality, quantity, and nutrition; and factors like seasonality, pricing, and layout/presentation. It also defines basic, component, and plate recipes and components of standardized recipes.
50 introduction
This document provides guidance and templates for developing an entrepreneurship or business plan for a new restaurant. It includes instructions on writing standardized recipes, costing recipes, conducting yield tests, creating menus and budgets, performing a SWOT analysis, and drafting a business plan with sections for executive summaries, organizational charts, resumes, mission statements, break-even points, and financial projections. Sample mission statements are given from well-known restaurants as examples. The next steps outlined are to submit recipes for a menu, cost out menu items, draft menu and concept ideas, work on a triple bottom line analysis and SWOT analysis, and assign roles by submitting resumes.
Hors D’oeuvres
The document provides information and guidelines for preparing different types of hors d'oeuvres. It discusses cold hors d'oeuvres such as canapés and their components. It also covers hot hors d'oeuvres and factors to consider like temperature control and ease of eating. Other hors d'oeuvres mentioned include dips, crudité and cheese platters, and raw bars. The document concludes with tips for assembling, serving, and replenishing hors d'oeuvres, whether using a butler or buffet style.
Charcuterie – preserving the hog
This document discusses charcuterie, which is the French art of preserving meats. It focuses on using forcemeats, which are seasoned and emulsified ground meats, to make items like pâtés, terrines, sausages, and galantines. Key ingredients in forcemeats include meat, fat, binders, seasonings, and curing salts. Important considerations when making forcemeats are the fat to meat ratio, proper emulsification through temperature control, and seasoning. Various types of forcemeats - country style, basic, and mousseline - are described. Terminology related to forcemeats and procedures for making terrines and galantines are also outlined.
42 tuiles gelatin & foams
This document discusses various dessert garnishes including tuiles, florentine batter, gelatin, and foams. Tuiles are thin crisp cookies that are pliable when warm and can be molded into shapes. Florentine batter produces lacy, brittle cookies that spread during baking. Gelatin is extracted from cartilage and comes in powder or sheet form, absorbing liquid and setting when chilled. Dessert foams are made from whipped egg whites, cream, or stabilized liquids charged with nitrous oxide.
40 cakes
This document discusses various cake mixing methods and types of cakes. It covers high-fat and egg foam cakes like butter cakes, genoise, sponge cake, angel food cake, and chiffon. Adjustments for high altitude baking are outlined, such as reducing chemical leavening and increasing temperature. Buttercream frosting methods like American, Swiss meringue, Italian, and French are defined. Cheesecake and baked custard techniques are explained, along with troubleshooting tips. The document concludes with assignments and guidelines for plated desserts focusing on techniques, balanced flavors, textures, colors, and temperatures.
Day 38 cookies, cakes, pastries
This document discusses different types of cookies including drop cookies, icebox cookies, bar cookies, sheet cookies, cut-out cookies, pressed cookies, rolled or molded cookies, and wafer cookies. It also discusses storing cookies and provides details on pâte à choux (cabbage paste), its two-part cooking method, and applications including cream puffs, éclairs, swans, and gougers.
Day 37 pies & tarts
The document discusses the differences between pies and tarts, including their fillings. Pies have deeper shells and are baked in slanted pans, while tarts have shallow shells and are baked in short-sided pans. Common fillings include creams, curds, custards, various fruits, and combinations thereof. The document also covers pie dough types like basic, flaky, and sweet doughs. Techniques like blind baking and docking are described. Assembly, topping, and storage methods are provided.
Baking techniques
This document discusses various bread techniques including mixing methods for yeasted doughs, quick breads, and laminated doughs. It also covers baking methods such as blind baking and steaming. Production steps for yeast breads are outlined including scaling ingredients, proofing, mixing, shaping and baking. Different types of leavening agents and wheat flours are also described.
Day 36 custards & laminated dough
Custards are any liquid set with eggs. Sugar slows coagulation while acids speed it up. Starch coats proteins to prevent over coagulation and allows custards to be baked instead of just boiled. Egg yolks contain an enzyme that must be neutralized by boiling. Custards can be stirred on the stovetop or baked in a water bath. Enriched dough contains higher amounts of fat, milk, eggs or sugar for tenderness and richness, such as brioche made with butter and eggs using a pre-ferment, or olive oil-enriched focaccia.
32 breakfast cookery
This document provides information on quick breads and breakfast pastries. It discusses different types of leavening including biological, chemical, and mechanical methods. Specifically, it describes how baking soda and baking powder work as chemical leavening agents and how to properly incorporate them. The document also covers baking principles such as how altitude affects baking and different mixing methods for batters and dough. Finally, it provides an overview of breakfast pastries like Danish pastries made from enriched and laminated doughs that are filled before baking.
30 eggs
This document provides instruction on various aspects of breakfast cookery including:
- Different egg cooking methods such as sunny side up, over easy, poached, and scrambled.
- The anatomy of an egg including the shell, white, yolk, and other internal parts.
- Temperature guidelines for cooking eggs and meat.
- Grading and proper storage of eggs.
- Types of breakfast meats including bacon, sausage, and ham.
- Tips for making pancake and waffle batters.
More from Michael Scott (20)
Recently uploaded
NIMA2024 | De toegevoegde waarde van DEI en ESG in campagnes | Nathalie Lam |...
Nathalie zal delen hoe DEI en ESG een fundamentele rol kunnen spelen in je merkstrategie en je de juiste aansluiting kan creëren met je doelgroep. Door middel van voorbeelden en simpele handvatten toont ze hoe dit in jouw organisatie toegepast kan worden.
Lukas Rycek - GreenChemForCE - project structure.pptx
Projekt GreenChemForCE
Podporujeme zelený chemický průmysl ve střední Evropě
Enhancing Adoption of AI in Agri-food: Introduction
Introduction to the Panel on: Pathways and Challenges: AI-Driven Technology in Agri-Food, AI4Food, University of Guelph
“Enhancing Adoption of AI in Agri-food: a Path Forward”, 18 June 2024
Prescriptive analytics BA4206 Anna University PPT
Business analysis - Prescriptive analytics Introduction to Prescriptive analytics
Prescriptive Modeling
Non Linear Optimization
Demonstrating Business Performance Improvement
Adani Group's Active Interest In Increasing Its Presence in the Cement Manufa...
Time and again, the business group has taken up new business ventures, each of which has allowed it to expand its horizons further and reach new heights. Even amidst the Adani CBI Investigation, the firm has always focused on improving its cement business.
Cover Story - China's Investment Leader - Dr. Alyce SU
In World Expo 2010 Shanghai – the most visited Expo in the World History
https://www.britannica.com/event/Expo-Shanghai-2010
China’s official organizer of the Expo, CCPIT (China Council for the Promotion of International Trade https://en.ccpit.org/) has chosen Dr. Alyce Su as the Cover Person with Cover Story, in the Expo’s official magazine distributed throughout the Expo, showcasing China’s New Generation of Leaders to the World.
欧洲杯赌球-欧洲杯赌球买球官方官网-欧洲杯赌球比赛投注官网|【网址🎉ac55.net🎉】
【网址🎉ac55.net🎉】欧洲杯赌球是世界上历史最悠久的博彩公司之一。其历史可以追溯到十九世纪末，确切时间是1886年。这家英国公司拥有超过15000名员工，是博彩行业规模最大的公司。欧洲杯赌球是英国最受欢迎的实体博彩公司之一，其排名仅次于欧洲杯赌球，旗下2800家投注站遍布全英国。
Efficient PHP Development Solutions for Dynamic Web Applications
Unlock the full potential of your web projects with our expert PHP development solutions. From robust backend systems to dynamic front-end interfaces, we deliver scalable, secure, and high-performance applications tailored to your needs. Trust our skilled team to transform your ideas into reality with custom PHP programming, ensuring seamless functionality and a superior user experience.
AI Transformation Playbook: Thinking AI-First for Your Business
I dive into how businesses can stay competitive by integrating AI into their core processes. From identifying the right approach to building collaborative teams and recognizing common pitfalls, this guide has got you covered. AI transformation is a journey, and this playbook is here to help you navigate it successfully.
Satta Matka Dpboss Kalyan Matka Results Kalyan Chart
SATTA MATKA DPBOSS KALYAN MATKA RESULTS KALYAN CHART KALYAN MATKA MATKA RESULT KALYAN MATKA TIPS SATTA MATKA MATKA COM MATKA PANA JODI TODAY BATTA SATKA MATKA PATTI JODI NUMBER MATKA RESULTS MATKA CHART MATKA JODI SATTA COM INDIA SATTA MATKA MATKA TIPS MATKA WAPKA ALL MATKA RESULT LIVE ONLINE MATKA RESULT KALYAN MATKA RESULT DPBOSS MATKA 143 MAIN MATKA KALYAN MATKA RESULTS KALYAN CHART
Satta Matka Dpboss Kalyan Matka Results Kalyan Chart
SATTA MATKA DPBOSS KALYAN MATKA RESULTS KALYAN CHART KALYAN MATKA MATKA RESULT KALYAN MATKA TIPS SATTA MATKA MATKA COM MATKA PANA JODI TODAY BATTA SATKA MATKA PATTI JODI NUMBER MATKA RESULTS MATKA CHART MATKA JODI SATTA COM INDIA SATTA MATKA MATKA TIPS MATKA WAPKA ALL MATKA RESULT LIVE ONLINE MATKA RESULT KALYAN MATKA RESULT DPBOSS MATKA 143 MAIN MATKA KALYAN MATKA RESULTS KALYAN CHART
Satta Matka Dpboss Kalyan Matka Results Kalyan Chart
SATTA MATKA DPBOSS KALYAN MATKA RESULTS KALYAN CHART KALYAN MATKA MATKA RESULT KALYAN MATKA TIPS SATTA MATKA MATKA COM MATKA PANA JODI TODAY BATTA SATKA MATKA PATTI JODI NUMBER MATKA RESULTS MATKA CHART MATKA JODI SATTA COM INDIA SATTA MATKA MATKA TIPS MATKA WAPKA ALL MATKA RESULT LIVE ONLINE MATKA RESULT KALYAN MATKA RESULT DPBOSS MATKA 143 MAIN MATKA KALYAN MATKA RESULTS KALYAN CHART
Dpboss Matka Guessing Satta Matta Matka Kalyan panel Chart Indian Matka Dpbos...
Dpboss Matka Guessing Satta Matta Matka Kalyan panel Chart Indian Matka Dpbos...➒➌➎➏➑➐➋➑➐➐Dpboss Matka Guessing Satta Matka Kalyan Chart Indian Matka
Sattamatka.satta.matka.satta matka.kalyan weekly chart.kalyan chart.kalyan jodi chart.kalyan penal chart.kalyan today.kalyan open.fix satta.fix fix fix Satta matka nambarKalyan chart 6366249026 India satta Matta Matka 143 jodi fix
Kalyan chart 6366249026 India satta Matta Matka 143 jodi fixsatta Matta matka 143 Kalyan chart jodi 6366249026
63662490260Kalyan chart, satta matta matka 143, satta matka jodi fix , matka boss OTC 420, Indian Satta, India matka, matka ank, spbossmatka, online satta matka game play, live satta matka results, fix fix fix satta namber, free satta matka games, Kalyan matka jodi chart, Kalyan weekly final anl matka 4202024.06 CPMN Cambridge - Beyond Now-Next-Later.pdf
Slides presented by Phil Hornby, Founder and Director of "for product people", at Cambridge Product Management Network, on Monday 17th June 2024.
Satta Matka Dpboss Kalyan Matka Results Kalyan Chart
SATTA MATKA DPBOSS KALYAN MATKA RESULTS KALYAN CHART KALYAN MATKA MATKA RESULT KALYAN MATKA TIPS SATTA MATKA MATKA COM MATKA PANA JODI TODAY BATTA SATKA MATKA PATTI JODI NUMBER MATKA RESULTS MATKA CHART MATKA JODI SATTA COM INDIA SATTA MATKA MATKA TIPS MATKA WAPKA ALL MATKA RESULT LIVE ONLINE MATKA RESULT KALYAN MATKA RESULT DPBOSS MATKA 143 MAIN MATKA KALYAN MATKA RESULTS KALYAN CHART
Presentation by Herman Kienhuis (Curiosity VC) on Investing in AI for ABS Alu...
Presentation by Herman Kienhuis (Curiosity VC) on developments in AI, the venture capital investment landscape and Curiosity VC's approach to investing, at the alumni event of Amsterdam Business School (University of Amsterdam) on June 13, 2024 in Amsterdam.
Recently uploaded (20)
NIMA2024 | De toegevoegde waarde van DEI en ESG in campagnes | Nathalie Lam |...
NIMA2024 | De toegevoegde waarde van DEI en ESG in campagnes | Nathalie Lam |...
Lukas Rycek - GreenChemForCE - project structure.pptx
Lukas Rycek - GreenChemForCE - project structure.pptx
Enhancing Adoption of AI in Agri-food: Introduction
Enhancing Adoption of AI in Agri-food: Introduction
Adani Group's Active Interest In Increasing Its Presence in the Cement Manufa...
Adani Group's Active Interest In Increasing Its Presence in the Cement Manufa...
Cover Story - China's Investment Leader - Dr. Alyce SU
Cover Story - China's Investment Leader - Dr. Alyce SU
Efficient PHP Development Solutions for Dynamic Web Applications
Efficient PHP Development Solutions for Dynamic Web Applications
AI Transformation Playbook: Thinking AI-First for Your Business
AI Transformation Playbook: Thinking AI-First for Your Business
Satta Matka Dpboss Kalyan Matka Results Kalyan Chart
Satta Matka Dpboss Kalyan Matka Results Kalyan Chart
Satta Matka Dpboss Kalyan Matka Results Kalyan Chart
Satta Matka Dpboss Kalyan Matka Results Kalyan Chart
Satta Matka Dpboss Kalyan Matka Results Kalyan Chart
Satta Matka Dpboss Kalyan Matka Results Kalyan Chart
Dpboss Matka Guessing Satta Matta Matka Kalyan panel Chart Indian Matka Dpbos...
Dpboss Matka Guessing Satta Matta Matka Kalyan panel Chart Indian Matka Dpbos...
Kalyan chart 6366249026 India satta Matta Matka 143 jodi fix
Kalyan chart 6366249026 India satta Matta Matka 143 jodi fix
2024.06 CPMN Cambridge - Beyond Now-Next-Later.pdf
2024.06 CPMN Cambridge - Beyond Now-Next-Later.pdf
Satta Matka Dpboss Kalyan Matka Results Kalyan Chart
Satta Matka Dpboss Kalyan Matka Results Kalyan Chart
Presentation by Herman Kienhuis (Curiosity VC) on Investing in AI for ABS Alu...
Presentation by Herman Kienhuis (Curiosity VC) on Investing in AI for ABS Alu...
08 basic cooking methods
- 1. Classical French Cooking Methods Roast – uncovered using hot dry air usually in an oven Bake – usually applies to bread, pastries or fish also in an oven Broil – uses radiant heat from a source above product i.e. salamander Smoke – dry heat covered using wood chips to create smoke Chef Michael Scott Lead Chef Instructor AESCA Boulder Dry Heat Cooking Methods
- 2. Classical French Cooking Methods Dry Heat Cooking Methods with fat Sauté – “to jump” small amount of fat Chef Michael Scott Lead Chef Instructor AESCA Boulder over high heat Pan-fry – moderate amount of fat over moderate heat Deep-fry – submerged in hot fat Pressure-fry – submerged in hot fat under pressure
- 3. Classical French Cooking Methods Moist Heat Cooking Methods 202˚F above 5000 ft.) Simmer – cook in liquid just under a boil Poach – slow cook in hot liquid should have no movement Blanch – partially cook in highly salted water usually followed by Shocking – submerge in ice water to stop the cooking process Chef Michael Scott Lead Chef Instructor AESCA Boulder Boil – cook in hot liquid (212˚F at sea level
- 4. Classical French Cooking Methods Moist Heat Cooking Methods boiling but not directly in the water Braise – cook covered very slow in a small amount of liquid after primary browning. Liquid is usually made into the sauce Pressure cooking – cooking with steam at a very high temperature and pressure in a specialized piece of equipment Chef Michael Scott Lead Chef Instructor AESCA Boulder Steam - cooking with the steam produced by
- 5. •Chef, Executive Chef or Chef de Cuisine •Sous Chef •Saucier – Sauté Chef •Poissonier – Fish Chef •Entremetier – Vegetable Chef •Rotisseur or Grillardin – Grill Chef •Garde Manger – Pantry Chef •Patissier – Pastry Chef •Tournant – Rounds man •Aboyeur – Expediter Chef Michael Scott Lead Chef Instructor AESCA Boulder Classic French Brigade
- 6. • High protein meats and fish •Carbohydrates must be present • Starts around 230˚F •Only during dry heat Protein strands unwind and bond with carbohydrates as the temperature rises creating color and flavor. Too much color and flavor will result in a condition referred to as BURNT. Chef Michael Scott Lead Chef Instructor AESCA Boulder Maillard Reaction
- 7. Cooking Foods by Heat Transfer • Conduction – When heat moves from one item to something touching it or through an item air or steam or liquid • Radiant – When energy is transferred by waves. The waves of energy do not cook the food but change into heat energy when they strike the food. Chef Michael Scott Lead Chef Instructor AESCA Boulder • Convection – When heat is spread by the movement of