23 veal
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Veal is a byproduct of the dairy industry. Milk production statistics show that the average cow may lactate up to 10 times and produce 50-80 pounds of milk per day. Veal comes from young dairy calves, usually males, that are slaughtered for meat after about 3 months. There are several primal cuts of veal including the foresaddle, hindsaddle, loin, leg, shoulder, rib, and foreshank. Veal can be graded using the USDA scale of prime, choice, good, standard, and utility. Variety meats called offal include organs like liver, kidney, heart, and tongue. Glandular meats are more tender but also highly perishable.
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23 veal
- Veal is a byproduct of the dairy industry, coming from young dairy cows that are slaughtered after 3 lactations on average.
- The primal cuts of veal include the foresaddle (shoulder, rib, foreshank, and breast) and hindsaddle (loin and leg).
- Variety meats or offal include glandular meats like liver and kidney as well as muscle meats like heart and tongue.
Goose egg
This document summarizes the physical and chemical properties of goose eggs. Goose eggs weigh 144g on average, with a white (albumen) weighing 71.5g, a yolk weighing 54g, and a shell weighing 18.5g. The yolk contains 46.1% water, 16.7% protein, and 33% fat, while the white contains 87.1% water and 10.8% protein. Goose eggs contain 266 calories, 19g fat, and 1227mg cholesterol per 144g. They provide more vitamin A, calcium, and iron than chicken eggs. Goose eggs can be incubated naturally by geese, hens, or Muscovy ducks, or artificially
20 intro to meats
The document discusses the composition of meat, including that it is made up of water (75%), protein (20%), and fat (up to 5%). It also contains connective tissue like collagen that binds muscle fibers and breaks down with slow cooking. Connective tissues include collagen and elastin. The document also reviews common cooking methods and terms used for different cuts of meat.
How to Cut Pork, Beef or Meat
This document discusses meat cuts and how they are prepared for consumers. It explains that carcasses are cut into portions that are convenient to buy, prepare, store, and cook. Cuts vary depending on where they come from on the animal, with those from areas of more activity requiring slower cooking. A variety of meats and cuts are available to suit different cooking methods and consumer preferences.
3 3 Pork Cuts
The document discusses pork cuts from hogs. After slaughter, a typical 250 lb hog yields around 140 lbs of pork meat. The pork is divided into primal cuts of shoulder, loin, ham/leg, picnic and belly. Each primal cut is further divided into retail subprimal cuts. Students are assigned to look up specific retail cuts, identify the primal cut they come from, include a picture, list what is made from each cut, and recommend the best cooking method.
15 poultry
This document discusses inspection and grading of poultry, types of poultry including ages and cuts, structure of dark and white meat, use of giblets and other parts, sanitation and safety concerns, asparagus varieties and preparation, and a review of common cooking methods for poultry. It provides information from Chef Michael Scott on inspection processes, differences between broilers and roasters, characteristics of dark and white meat, safe handling practices, and cooking techniques.
Meat & meat cookery
Meat refers to the edible flesh of animals. It is composed primarily of water, protein, and fat. There are two main types - red meat, which includes beef, lamb, and pork, and gets its color from myoglobin, and white meat, which includes poultry and fish. Beef comes from cattle and the major cuts include the chuck, ribs, sirloin, round, and shanks. Cooking meat causes changes in color, texture, and moisture content as the proteins coagulate and fat renders out. Factors like animal species, age, diet, and degree of doneness influence the flavor of cooked meats.
Butchery – Lamb
• Butchery – Lamb
• Made by:
• Mudit Grover(18)
• Quality of Lamb
• Should be pale pink.
• Should be compact and evenly fleshed.
• Bones should be pink & porous so that the blood is shown when cut.
• Before preparation, carcasses should be hung in a cool, dry area (cold room) for up to five or six days. This will improve taste, texture and tenderise the meat.
• Composition of Meat(Lamb)
• Enriched in Proteins, Fats.
• Some carbs like Glycogen & Glucose.
• Pigments contribute to the color of the meat.
• Enzymes increase tenderness during aging.
• Minerals : Phosphorus and Iron are the chief minerals in meat (lamb).
• Spoilage Indicators
• Spoiled lamb may look brown instead of pink or light red.
• The surface of the lean meat may appear white.
• The fat may be soft and yellow in color, and the meat may be dry or slimy to the touch.
• The odor of the meat may seem off.
• Damaged packaging is often a sign of spoilage.
• Rigor Mortis
• Stiffness and hardness of muscles.
• Caused by chemical changes in the muscles after death.
• Normally appears about 10 hrs. after the death & lasts approximately 24 - 48 hours.
• Cuts of Lamb
• Cooking Techniques
• Cooking Techniques
• Popular Dishes
Roasted Leg of Lamb
Irish Stew
Seekh Kabab
Navrain de Agneau
Shephard’s Pie
Crown Roast
• Outcome
• Learnt about the butchery of Lamb.
• Got to know about the quality selection of lamb.
• Cuts of Lamb.
• Cooking Techniques of different cuts of Lamb.
• Bibliography
www.wikipedia.com
www.about.com
www.youtube.com
www.google.com
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23 veal
- Veal is a byproduct of the dairy industry, coming from young dairy cows that are slaughtered after 3 lactations on average.
- The primal cuts of veal include the foresaddle (shoulder, rib, foreshank, and breast) and hindsaddle (loin and leg).
- Variety meats or offal include glandular meats like liver and kidney as well as muscle meats like heart and tongue.
Goose egg
This document summarizes the physical and chemical properties of goose eggs. Goose eggs weigh 144g on average, with a white (albumen) weighing 71.5g, a yolk weighing 54g, and a shell weighing 18.5g. The yolk contains 46.1% water, 16.7% protein, and 33% fat, while the white contains 87.1% water and 10.8% protein. Goose eggs contain 266 calories, 19g fat, and 1227mg cholesterol per 144g. They provide more vitamin A, calcium, and iron than chicken eggs. Goose eggs can be incubated naturally by geese, hens, or Muscovy ducks, or artificially
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The document discusses the composition of meat, including that it is made up of water (75%), protein (20%), and fat (up to 5%). It also contains connective tissue like collagen that binds muscle fibers and breaks down with slow cooking. Connective tissues include collagen and elastin. The document also reviews common cooking methods and terms used for different cuts of meat.
How to Cut Pork, Beef or Meat
This document discusses meat cuts and how they are prepared for consumers. It explains that carcasses are cut into portions that are convenient to buy, prepare, store, and cook. Cuts vary depending on where they come from on the animal, with those from areas of more activity requiring slower cooking. A variety of meats and cuts are available to suit different cooking methods and consumer preferences.
3 3 Pork Cuts
The document discusses pork cuts from hogs. After slaughter, a typical 250 lb hog yields around 140 lbs of pork meat. The pork is divided into primal cuts of shoulder, loin, ham/leg, picnic and belly. Each primal cut is further divided into retail subprimal cuts. Students are assigned to look up specific retail cuts, identify the primal cut they come from, include a picture, list what is made from each cut, and recommend the best cooking method.
15 poultry
This document discusses inspection and grading of poultry, types of poultry including ages and cuts, structure of dark and white meat, use of giblets and other parts, sanitation and safety concerns, asparagus varieties and preparation, and a review of common cooking methods for poultry. It provides information from Chef Michael Scott on inspection processes, differences between broilers and roasters, characteristics of dark and white meat, safe handling practices, and cooking techniques.
Meat & meat cookery
Meat refers to the edible flesh of animals. It is composed primarily of water, protein, and fat. There are two main types - red meat, which includes beef, lamb, and pork, and gets its color from myoglobin, and white meat, which includes poultry and fish. Beef comes from cattle and the major cuts include the chuck, ribs, sirloin, round, and shanks. Cooking meat causes changes in color, texture, and moisture content as the proteins coagulate and fat renders out. Factors like animal species, age, diet, and degree of doneness influence the flavor of cooked meats.
Butchery – Lamb
• Butchery – Lamb
• Made by:
• Mudit Grover(18)
• Quality of Lamb
• Should be pale pink.
• Should be compact and evenly fleshed.
• Bones should be pink & porous so that the blood is shown when cut.
• Before preparation, carcasses should be hung in a cool, dry area (cold room) for up to five or six days. This will improve taste, texture and tenderise the meat.
• Composition of Meat(Lamb)
• Enriched in Proteins, Fats.
• Some carbs like Glycogen & Glucose.
• Pigments contribute to the color of the meat.
• Enzymes increase tenderness during aging.
• Minerals : Phosphorus and Iron are the chief minerals in meat (lamb).
• Spoilage Indicators
• Spoiled lamb may look brown instead of pink or light red.
• The surface of the lean meat may appear white.
• The fat may be soft and yellow in color, and the meat may be dry or slimy to the touch.
• The odor of the meat may seem off.
• Damaged packaging is often a sign of spoilage.
• Rigor Mortis
• Stiffness and hardness of muscles.
• Caused by chemical changes in the muscles after death.
• Normally appears about 10 hrs. after the death & lasts approximately 24 - 48 hours.
• Cuts of Lamb
• Cooking Techniques
• Cooking Techniques
• Popular Dishes
Roasted Leg of Lamb
Irish Stew
Seekh Kabab
Navrain de Agneau
Shephard’s Pie
Crown Roast
• Outcome
• Learnt about the butchery of Lamb.
• Got to know about the quality selection of lamb.
• Cuts of Lamb.
• Cooking Techniques of different cuts of Lamb.
• Bibliography
www.wikipedia.com
www.about.com
www.youtube.com
www.google.com
Meat cookery revised 2013.
The document discusses the history and production of beef. It details how beef consumption evolved over time from being a luxury food for the wealthy to becoming more widely available in Europe. It then describes the classification and slaughter process for meat, including the inspection and handling of animal carcasses. Finally, it outlines the key components of skeletal muscle tissue that make up meat.
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The document outlines 10 easy rules for getting in good physical shape, including setting a goal, finding motivation, eating 6 meals per day with an emphasis on protein and limiting fast-digesting carbs, doing interval cardio and weight training, staying focused, and continuing to educate yourself through additional reading. The rules are meant to help people drop weight and get fit through dietary changes and exercise over a period of 3 months, as the author did.
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Butchery
Powerpoint presentation of "Butchery" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
Meat
The document discusses several topics related to meat:
1. It lists the advantages and disadvantages of eating meat analogue products and asks students to state one of each.
2. It asks whether vegetarians can eat fish and what types of protein foods vegetarians can eat to obtain enough amino acids.
3. It discusses classifications of meat like game, poultry, and offal and provides examples.
4. It covers the structure of meat and how to tenderize meat through techniques like pounding, marinating, and slow cooking. Young animals have less developed muscle fibers making their meat more tender.
Meat & meat cookery
Meat refers to the edible flesh of animals consumed as food. It is made up of water, protein, fat, and other components. There are two main types - red meat which is darker in color due to higher myoglobin content, and white meat which is lighter. Common meats include beef, pork, lamb, and poultry. The structure and composition of meat affects qualities like tenderness, juiciness and flavor. Proper cooking and storage methods help retain the best qualities of different cuts of meat.
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Meat comes from the muscle and other edible parts of animals and birds. Beef is obtained from domestic cattle, which can be steers, bulls, heifers, or cows. The quality of meat is affected by factors like the amount of connective tissue and fat. After slaughter, how the meat is treated also impacts its eating quality. The document then describes various cuts of beef, including topside, rump, sirloin, brisket, shin, and flank, and suggests cooking methods for each cut.
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Meat preparation
Meat comes from the muscle tissue of domestic and wild animals. It consists mainly of water, protein, fat, and carbohydrates. There are two main types: red meat, which includes beef, lamb, and pork; and white meat, such as poultry and fish. Meat quality depends on factors like the animal's age, muscle activity, and presence of connective tissues like collagen and elastin. Cuts of meat are based on muscle structure and appropriate cooking methods. Primal cuts are further divided into smaller retail cuts suitable for different dishes. Meat can be fresh, chilled, frozen, cured, canned, or preserved in other ways.
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This document discusses meat cuts and how they are prepared for consumers. It explains that carcasses are cut into portions for convenience, with different cuts varying in characteristics like fat content. Cuts from the front of the animal contain more connective tissue and require slower cooking, while rear cuts are more tender. A variety of prepared meats are also available, and pork can be cured into products like bacon. Proper cooking methods depend on the specific cut's texture.
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The document provides information about factors to consider when purchasing meat, including wholesomeness, quality, nutritive value, cost, and labeling. It discusses choosing lean cuts low in fat and cholesterol for health. Quality is described by USDA grades like Prime and Choice for tenderness and flavor. Storage times in the refrigerator or freezer are suggested to keep meat safe.
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The document discusses how lean beef can help fuel physical activity. It provides an overview of a presentation about the importance of protein for weight management, boosting immunity, brain development and preventing disease. Lean beef is a natural source of protein and other essential nutrients that helps build muscle, increase calorie burning and fuel workouts. The presentation provides tips on including lean beef in meals throughout the day to meet protein needs and recipes for beef on-the-go. It directs attendees to online beef resources for more information.
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This document provides an overview of meat including its structure, composition, aging methods, cuts, selection parameters, cooking methods, doneness levels, and storage. It discusses that meat is muscle tissue from animals, composed primarily of water, protein and fat. It also outlines various aging and cutting methods used for meat as well as factors to consider for cooking, doneness and properly storing meat.
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This document provides information on different types of meat, their structure and nutrition. It discusses the classification of meats from various animal types including beef, pork, poultry and offal. It also outlines factors affecting meat consumption, methods of tenderizing meat, and the main nutrients found in red meat and poultry.
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The document discusses the history and production of beef. It details how beef consumption evolved over time from being a luxury food for the wealthy to becoming more widely available in Europe. It then describes the classification and slaughter process for meat, including the inspection and handling of animal carcasses. Finally, it outlines the key components of skeletal muscle tissue that make up meat.
10 Easy Rules of Good Fit
The document outlines 10 easy rules for getting in good physical shape, including setting a goal, finding motivation, eating 6 meals per day with an emphasis on protein and limiting fast-digesting carbs, doing interval cardio and weight training, staying focused, and continuing to educate yourself through additional reading. The rules are meant to help people drop weight and get fit through dietary changes and exercise over a period of 3 months, as the author did.
Beef cooking methods
Beef cooking methods can be categorized by internal temperature ranges that impact tenderness, juiciness, color, and microorganisms. [1] Between 122-149°F, muscle fibers shrink and collagen begins to break down, improving tenderness but moisture is retained. [2] From 149-160°F, connective tissue further shrinks and collagen breaks down halfway, making the meat very tender but less juicy. [3] Over 170°F, the meat hardens and becomes tough as it loses moisture, appearing well done and brown throughout.
Butchery
Powerpoint presentation of "Butchery" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
Meat
The document discusses several topics related to meat:
1. It lists the advantages and disadvantages of eating meat analogue products and asks students to state one of each.
2. It asks whether vegetarians can eat fish and what types of protein foods vegetarians can eat to obtain enough amino acids.
3. It discusses classifications of meat like game, poultry, and offal and provides examples.
4. It covers the structure of meat and how to tenderize meat through techniques like pounding, marinating, and slow cooking. Young animals have less developed muscle fibers making their meat more tender.
Meat & meat cookery
Meat refers to the edible flesh of animals consumed as food. It is made up of water, protein, fat, and other components. There are two main types - red meat which is darker in color due to higher myoglobin content, and white meat which is lighter. Common meats include beef, pork, lamb, and poultry. The structure and composition of meat affects qualities like tenderness, juiciness and flavor. Proper cooking and storage methods help retain the best qualities of different cuts of meat.
Five Guys
Five Guys is known for its fresh ingredients and fast growth as a franchise. A cheeseburger from Five Guys contains 840 calories, 55g of fat including 27g of saturated fat, and over 1g of sodium, posing risks for a sedentary teenage client who eats mostly processed foods.
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Meat is animal flesh that is eaten as food and is mainly composed of water and protein. It is usually eaten after being cooked and can be processed in different ways like curing or smoking. This document defines different types of meat like fresh, chilled, frozen, cured and canned meat. It also describes popular cuts of beef like chuck steak, spare ribs, short loin, sirloin steak, round steak, flank steak and plate steak, providing details on where each cut comes from and how it is typically prepared. Meat consumption varies globally depending on cultural, religious, economic and health factors.
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The document discusses various types of meats, poultry, and fish that are commonly consumed by humans. It covers the composition, structure, and cuts of beef, pork, lamb, poultry and fish. Key points include the main components of meat being water, protein and fat. It also discusses the muscle fiber structure, types of muscles, and connective tissues like collagen. The document provides information on cuts of beef, pork and lamb. It also summarizes common methods of cooking different types of meat, poultry and fish to the desired doneness.
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cuts of Beef
Meat comes from the muscle and other edible parts of animals and birds. Beef is obtained from domestic cattle, which can be steers, bulls, heifers, or cows. The quality of meat is affected by factors like the amount of connective tissue and fat. After slaughter, how the meat is treated also impacts its eating quality. The document then describes various cuts of beef, including topside, rump, sirloin, brisket, shin, and flank, and suggests cooking methods for each cut.
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Meat comes from the muscle tissue of domestic and wild animals. It consists mainly of water, protein, fat, and carbohydrates. There are two main types: red meat, which includes beef, lamb, and pork; and white meat, such as poultry and fish. Meat quality depends on factors like the animal's age, muscle activity, and presence of connective tissues like collagen and elastin. Cuts of meat are based on muscle structure and appropriate cooking methods. Primal cuts are further divided into smaller retail cuts suitable for different dishes. Meat can be fresh, chilled, frozen, cured, canned, or preserved in other ways.
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This document discusses meat cuts and how they are prepared for consumers. It explains that carcasses are cut into portions for convenience, with different cuts varying in characteristics like fat content. Cuts from the front of the animal contain more connective tissue and require slower cooking, while rear cuts are more tender. A variety of prepared meats are also available, and pork can be cured into products like bacon. Proper cooking methods depend on the specific cut's texture.
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The document provides information about factors to consider when purchasing meat, including wholesomeness, quality, nutritive value, cost, and labeling. It discusses choosing lean cuts low in fat and cholesterol for health. Quality is described by USDA grades like Prime and Choice for tenderness and flavor. Storage times in the refrigerator or freezer are suggested to keep meat safe.
Team BEEF: Beef Nutrition Overview
The document discusses how lean beef can help fuel physical activity. It provides an overview of a presentation about the importance of protein for weight management, boosting immunity, brain development and preventing disease. Lean beef is a natural source of protein and other essential nutrients that helps build muscle, increase calorie burning and fuel workouts. The presentation provides tips on including lean beef in meals throughout the day to meet protein needs and recipes for beef on-the-go. It directs attendees to online beef resources for more information.
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This document provides information on different types of meat, their structure and nutrition. It discusses the classification of meats from various animal types including beef, pork, poultry and offal. It also outlines factors affecting meat consumption, methods of tenderizing meat, and the main nutrients found in red meat and poultry.
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The document provides information about various beef cuts, including round cuts like top round steak, bottom round steak, and eye round steak. It also discusses loin cuts like T-bone steak, porterhouse steak, and tenderloin steak. Rib cuts described include rib roast and rib eye steak. Chuck cuts covered are chuck blade roast and arm pot roast. The flank steak and brisket are also summarized.
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How to… Gain Muscle Mass
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The document discusses nutrition, weight management, and dieting. It states that weight gain occurs when energy intake from food exceeds energy expenditure from physical activity. Successful weight loss requires creating a calorie deficit through a balanced diet and increased exercise, rather than drastic changes that are hard to sustain long-term. The most important factors for weight loss are creating an energy balance and maintaining lifestyle changes permanently rather than relying on short-term diets.
Nutritional profiles of principal foods
This document summarizes the nutritional profiles of various animal foods including milk, milk products, vegetable milk, eggs, fish, and meat. It notes that animal foods provide high quality protein containing all essential amino acids, along with fats, vitamins, and minerals. Milk in particular is described as a most complete food, rich in protein, fats, sugars, and vitamins/minerals like calcium, phosphorus, and vitamins A and D. Eggs contain high quality protein and nutrients except vitamin C and carbohydrates. Fish are noted as nutritious due to their protein, unsaturated fats, and vitamins A and D content. Meat provides protein, iron, zinc, and B vitamins but is lower in protein than
Milk composition.pptx
This document provides information about the composition and nutritional properties of milk from various dairy animals. It discusses that milk is composed primarily of water along with important nutrients like fat, protein, lactose, vitamins, and minerals. The specific composition of cow, goat, sheep, buffalo, and human milk is outlined. Factors like species, age, season, and nutrition can impact milk composition. Common dairy products derived from milk like yogurt, butter, cream, and cheese are also mentioned.
Meat
Meat refers to the flesh and edible organs of animals. There are several classifications of meat including carcase meat like beef and lamb, poultry like chicken and turkey, offal like kidney and liver, and game meats. Meat provides protein, vitamins, minerals, and fat, though red meat contains saturated fat. The structure of meat consists of bundles of muscle fibers containing nutrients, held together by connective tissue and fat cells. Toughness depends on the animal's age and activity level. Cooking methods like slow cooking and marinating can make meat more tender.
milk composition.pdf
Milk is the primary source of nutrition for newborns. It is composed mainly of water along with proteins, fats, carbohydrates, vitamins, and minerals. The composition of milk varies between species but generally supports growth. Milk undergoes processing to produce dairy products like yogurt, butter, cream, and cheeses which retain many of milk's nutrients. These products play an important role in human nutrition and culinary uses.
Milk composition
Milk is an essential source of nutrients for newborns. It is composed of water, fat, protein, lactose, vitamins, and minerals. The composition varies between species, with cow's milk commonly consumed by humans. Milk undergoes processing to produce dairy products like yogurt, butter, cream, and cheese. These retain key nutrients and can be consumed for nutrition, taste, and economic value. Proper storage and handling is important for dairy products.
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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.
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.
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23 veal
- 1. Veal • Veal is a byproduct of the dairy industry • • • • 50lb-80lb per day 15,000lb-37,500lb per lifetime US production in 2007 = 185 billion lbs. 75 gl per lactation • Average cow may lactate up to 10 times in its lifetime • Most dairy cows are allowed to lactate 3 times before they are culled (slaughtered) Chef Michael Scott Lead Chef Instructor AESCA Boulder • Milk production statistics
- 2. Primal Cuts of Veal • Foresaddle • Hindsaddle • Loin • Leg Chef Michael Scott Lead Chef Instructor AESCA Boulder • Shoulder • Rib • Foreshank & Breast
- 3. Chef Michael Scott Lead Chef Instructor AESCA Boulder
- 4. Grading • • • • • Prime Choice Good Standard utility Chef Michael Scott Lead Chef Instructor AESCA Boulder • USDA Grading Scale
- 5. Variety Meats or Offal Muscle Meats Liver Kidney Brains Sweetbreads (Thymus Gland) Heart Tongue Tripe Oxtail Chef Michael Scott Lead Chef Instructor AESCA Boulder Glandular Meats
- 6. • • • • Do not have muscle fibers Naturally tender Overcooking makes them dry and tough Very perishable • Must be very fresh • Freeze or partially cook Chef Michael Scott Lead Chef Instructor AESCA Boulder Cooking Glandular Meats
- 7. • • • • More tender (less connective tissue due to age) Light in color Floured in order to produce Maillard reaction Tougher cuts are braised or cut into escalope • Sliced thin against the grain • Flattened or pounded with meat tenderizer Chef Michael Scott Lead Chef Instructor AESCA Boulder Cooking Veal
- 8. Spaetzle • German style dumpling • Use perforated pan or spaetzle maker over boiling salted water • Blanch/shock • Reheat at service Brussels's sprouts • Core or score to tenderize hard core • Blanch/shock • Cut in half or keep whole • Reheat at service or slow cook in fat Chef Michael Scott Lead Chef Instructor AESCA Boulder Other Menu Items