19 batters
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The document discusses various types of batters and grilling techniques. It describes tempura batter made from rice starch, eggs, and water and beer batter used in northern climates. For grilling, it recommends seasoning the grill, identifying hot and cool spots, and avoiding flare-ups. It also reviews different heat cooking methods such as dry heat, dry heat with fat, and moist heat cooking. Various cuts and cooking techniques for frying potatoes are provided as well, such as blanching and deep frying fries until golden brown. Chef recipes for tempura batter, beer batter, and gaufrettes are included.
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18 standard breading & frying
The document discusses deep frying methods and procedures, including:
- Common temperature ranges for deep frying of 325°F to 375°F.
- Proper breading procedures such as dusting with flour, using an egg wash, and refrigerating breaded products for 30 minutes before frying.
- Safety tips for deep frying including avoiding overcrowding the fryer, using proper utensils, cleaning properly, and not overheating the oil.
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This document provides information about the cheese making process in 3 steps: (1) Milk is curdled using rennet to separate into solid curds and liquid whey; (2) The curds are drained, pressed, and aged to develop flavor and texture; (3) There are many varieties of cheese depending on ingredients, bacteria, molds used and aging process. The document also discusses characteristics of different types of cheeses like soft, hard, blue cheeses and processed cheeses.
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Chinese cuisine
Chinese cuisine is one of the most diverse in the world, with regional variations in Canton, Pecking, and Shanghai. Common ingredients include bok choy, tofu, noodles, soy sauce, and five spice powder. Popular dishes include dim sum, hot and sour soup, wonton soup, and spring rolls. Chinese cooking uses utensils suited to prepare these diverse regional specialties.
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This document discusses key factors that influence cheese flavor development, including cheesemaker skill, milk type and quality, terroir influences, starter culture, curd structure development, salt management, rind type, ripening practices, and storage and handling. It explains how each of these pivotal steps impacts the way a cheese tastes. For example, it notes that cheesemaker skill is the most important factor, and that proper curd structure development and ripening are necessary to develop complex flavors, while storage and handling aim to protect established flavors.
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12 potatoes and other tubers
The document discusses potatoes and other tubers. It describes how tubers are plant structures that store energy as starches and sugars. They provide asexual reproduction and a consistent food source for plants. The document outlines different types of potatoes, including mealy potatoes that are high in starch and waxy potatoes that are high in sugar. It discusses proper storage of tubers and cooking methods for different potato varieties. Safety issues from toxins in sprouted potatoes and proper prevention are also covered. Finally, it briefly mentions other tuber crops grown in various global regions.
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18 standard breading & frying
The document discusses deep frying methods and procedures, including:
- Common temperature ranges for deep frying of 325°F to 375°F.
- Proper breading procedures such as dusting with flour, using an egg wash, and refrigerating breaded products for 30 minutes before frying.
- Safety tips for deep frying including avoiding overcrowding the fryer, using proper utensils, cleaning properly, and not overheating the oil.
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The document discusses potatoes and other tubers. It describes how tubers are plant structures that store energy as starches and sugars. They provide asexual reproduction and a consistent food source for plants. The document outlines different types of potatoes, including mealy potatoes that are high in starch and waxy potatoes that are high in sugar. It discusses proper storage of tubers and cooking methods for different potato varieties. Safety issues from toxins in sprouted potatoes and proper prevention are also covered. Finally, it briefly mentions other tuber crops grown in various global regions.
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Cheese is a solid food made from curdled milk from various mammals like cows, goats, and sheep. There are over 4,000 types of cheese with different methods of production. Cheese was allegedly discovered by an Arab merchant who left milk in a sheep's stomach, causing it to coagulate. While cheese was once made by hand, modern technology allows for larger scale production. Characteristics like eyes and mold are part of the cheese aging process, and cheeses can be eaten raw or cooked in various dishes.
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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.
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Vermicelli Brands offers a ready-to-cook, tasty, and time-saving vermicelli that provides more volume while saving fuel. It is made from 100% suji with no maida, and is enriched with immunity-boosting vitamins zinc and iron. The vermicelli can be used for pulav, upma, kheer, and other savory dishes, containing the natural goodness of wheat.
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This document provides information on the production of cheese, including:
- The primary steps involve coagulating the casein proteins, separating the curds from the whey, and ripening the curd.
- Milk is standardized, pasteurized, coagulated using rennet or cultures, cut, cooked, drained, salted, molded, pressed, and ripened.
- Common cheeses like cheddar are produced through steps including receiving milk, standardizing, adding starter culture and rennet, coagulation, cutting, cooking, draining, milling, salting, molding, pressing, and ripening.
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Cheese is a solid food made from curdled milk from various mammals like cows, goats, and sheep. There are over 4,000 types of cheese with different methods of production. Cheese was allegedly discovered by an Arab merchant who left milk in a sheep's stomach, causing it to coagulate. While cheese was once made by hand, modern technology allows for larger scale production. Characteristics like eyes and mold are part of the cheese aging process, and cheeses can be eaten raw or cooked in various dishes.
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Cheddar cheese originated in the village of Cheddar, England. It is made through a process of receiving milk, standardizing it, adding starter culture, coagulating the curd with rennet, cutting and cooking the curd, draining whey, cheddaring, milling, salting, hooping, pressing, drying, paraffin waxing and curing. The document provides detailed steps and explanations for the manufacture and aging of cheddar cheese.
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Whiskey is a distilled alcoholic beverage made by fermenting and distilling grains such as barley, rye, wheat or corn. It is aged in wooden casks made of charred white oak which imparts color, flavor and characteristics as it matures. The name whiskey comes from the Irish word 'uisce' meaning water. Whiskey originated in Ireland and Scotland in the 13th century where it was initially produced for medicinal purposes before becoming a commercial industry. The production and consumption of whiskey has since spread globally with major varieties including Scotch, American bourbon, Canadian, Indian and Australian whiskeys that have distinct production methods and tastes.
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Cheese
Cheese is a milk-based food product made through coagulation of the milk protein casein. There are many types of cheese classified by criteria like texture, aging, and milk used. The main types are processed, fresh and soft, semi-soft, soft-ripened, firm, hard, and blue-veined cheeses. The cheese making process involves adding starter cultures, rennet, salt, and sometimes flavorings to milk to coagulate it into curds and whey. The curds are then pressed, aged, and ripened before packaging.
Cheese
Cheese is a solid food made by coagulating milk, usually through bacterial culture and rennet enzymes. Cheesemaking dates back thousands of years and involves processes like curdling, pressing, salting, and aging the curds. There are hundreds of varieties of cheese from around the world, categorized by factors like milk source, texture, aging process, and the addition of molds or bacteria. When serving cheese, it is presented on a board with a variety of styles, accompanied by crackers, bread, mustards, and fruits or vegetables.
Whiskey terms
This document provides definitions and explanations of various whiskey-related terminology:
- It defines key terms like ABV, age, barrels, casks, distillation, fermentation, grains, maturation, oak varieties, and regions.
- Lengthy descriptions are provided for different types of casks used in aging whiskey like butts, hogsheads, and puncheons.
- The processes of malting, coopering, and distillation are summarized.
- Specific whiskey-producing regions like Islay, Highlands, and their characteristic flavor profiles are introduced.
Shaan-E-Awadh
The document discusses the cuisine of Awadh, a region in India with Lucknow as its cultural center. It describes various dishes that were popular in the dastarkhwans or ceremonial feasts of Awadh royalty such as kormas, biryanis, kebabs and breads. Specific dishes mentioned include Tunde ke kabab, Kakori kabab and Shami kabab. It also discusses the methods of dum style cooking, tempering spices in oil/ghee and ingredients commonly used in Awadhi cuisine like mutton, spices and rice.
4. whisky
Whisky is a distilled spirit produced by fermenting and distilling grains such as barley, wheat or maize. It is aged in wooden barrels, which influences the flavor. There are several regions that produce Scotch whisky with unique characteristics due to local climate and peat. Whisky production involves malting, fermentation, distillation, aging and blending. The key types are malt, grain and blended whiskies. Irish whiskey is similar but uses a different kilning process. American whiskeys like bourbon and Tennessee whiskey have grain and aging requirements. Canadian whisky is blended and aged in charred oak barrels.
1 cheese
This document provides information on the production of cheese, including:
- The primary steps involve coagulating the casein proteins, separating the curds from the whey, and ripening the curd.
- Milk is standardized, pasteurized, coagulated using rennet or cultures, cut, cooked, drained, salted, molded, pressed, and ripened.
- Common cheeses like cheddar are produced through steps including receiving milk, standardizing, adding starter culture and rennet, coagulation, cutting, cooking, draining, milling, salting, molding, pressing, and ripening.
wic approved food list
The document provides the approved food list for the Illinois WIC (Special Supplemental Nutrition Program for Women, Infants, and Children) program, effective February 1, 2014, including details on specific brands, sizes and types of whole grains, cereals, milk, eggs, beans, fruits, vegetables, baby foods and other items covered by the program. The list aims to provide nutritious, affordable options and notes items that are not allowed under the program guidelines. Proper use of WIC vouchers is also outlined.
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World food - Food from around the world
This document provides brief descriptions of unusual or unconventional foods from different cultures around the world. Some examples given include fugu fish from Japan which can be deadly if not prepared correctly, fried spiders from Cambodia, balut eggs from the Philippines containing developing duck embryos, and haggis from Scotland made from sheep organs. The document also mentions sannakji octopus from Korea that can still be moving when eaten raw, ant larvae dishes from Mexico, fermented rotten shark meat from Iceland, and cheese containing live maggots from Italy.
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Modern cheese making involves several key steps: 1) Milk intake and standardization including pasteurization; 2) Adding starter culture and rennet to coagulate the milk; 3) Cutting the coagulated curds and heating/stirring to separate the whey; 4) Curd transformation where the curds are piled and flipped to expel more whey; 5) Pressing to give the cheese its shape and complete curd formation; 6) Optional curing for aged cheeses to develop flavor and texture. The processes aim to safely transform raw milk into cheeses with varied flavors and textures through bacterial culture and enzyme additions, heating, draining, pressing, and sometimes curing.
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The document provides information on the basics of homemade mozzarella cheese making, including the history of cheese, necessary ingredients and supplies, different types of cheeses, and a recipe for 30 minute homemade mozzarella cheese. Details are given on the ingredients and step-by-step process for making fresh mozzarella cheese in only 30 minutes using common ingredients like milk, citric acid, rennet, and cheese salt. Additional resources for books and websites on the topic of homemade cheese making are also listed.
cooking methods.pptx
This document discusses various dry heat cooking methods. It describes how dry heat works by transferring heat through radiation, conduction, or oil. Foods cooked with dry heat develop color on the outside and a more intense flavor as they brown. The texture becomes crispy or firm and nutritional value can decrease the longer foods are cooked. Common dry heat methods are grilling, broiling, roasting, baking, sauteing, stir-frying, pan-frying, and deep-frying. Each method involves cooking foods quickly over high heat without added liquid.
Senior Design
This document outlines the design and brewing process of an IPA beer created through a collaborative effort between three students. It includes background on beer history and craft brewing. The students modeled their beer design using Brewer's Friend software to select ingredients like pale malt, Munich malt, and Citra, Amarillo, and Mosaic hops. They brewed the beer in a pilot system, following steps like mashing, boiling, fermenting with American ale yeast, and packaging. Economic calculations showed the beer could be profitably sold for $4 per pint.
Cheese
Introduction to cheese
history of cheese
Production of cheese and it's steps of production
types of cheese
ripened cheese, unripened cheese,
Gauda cheese, mozarella cheese, cheddar cheese, swiss cheese, blue cheese, hard cheese and soft cheese.
manufacture, nutrition value
Chuter meat pie
This recipe is for a meat pie that takes 40 minutes to prepare. It calls for a pastry made from flour, margarine, salt, water and egg yolks. The filling consists of mixed ground meat, bacon, cream, bread, milk, salt, nutmeg and pepper. To assemble, two thirds of the dough is used to line a tin and filled with the meat mixture. The remaining dough is rolled out and placed on top, sealed and baked for 50 minutes.
The history section notes that meat pies originated in the Neolithic period, with ancient Egyptians and Greeks creating early versions using grains and meats. The Romans adopted Greek meat pies, adding various meats and seafood
Bread- Methods and Faults.pptx
This document discusses methods for baking bread and common faults. It outlines key ingredients used in bread like salt, sugar, flour, water and yeast and their purposes. Various bread baking principles are described such as mixing ingredients, proving, shaping and baking. Basic bread faults related to volume, crust, texture and flavor are identified. Common specific faults like flaked crust or lack of volume are explained as being due to reasons like insufficient time, improper mixing, too much salt or less yeast.
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Basics of baking-This ppt has several international bread pictures
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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.
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.
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.
31 breakfasgt
The document discusses different types of dairy products including milk, fermented milk, butter, and cheese. It provides details on whole milk, evaporated milk, sweetened condensed milk, dry milk powder, half and half, light cream, whipping creams, buttermilk, sour cream, creme fraiche, yogurt, pasteurization, homogenization, raw milk, salted and European style butter, whipped and clarified butter, characteristics of cheese including moisture levels and milk fat percentages, rinds, and common cheese types such as fresh, blooming rind, semi-soft, washed rind, firm, hard, and blue.
02 practical exam critique sheet foods of americas
This document outlines a practical exam for a culinary arts student focusing on foods from the Americas. The exam evaluates 6 components - appetizer, seasonal vegetables, starch, sauce, main protein, and overall organization. Each component is scored out of 15 or 20 points depending on criteria like taste, cooking technique, presentation, and more. The student's name, date, instructor, scores and comments are included to provide feedback on their performance.
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19 batters
- 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. 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. 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. 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. • 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. 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