The document discusses potatoes, grains, and pastas, identifying different varieties of each along with common cooking methods. It covers potatoes like russets and sweet potatoes, grains including rice, wheat and corn, and different types of pasta dough and shapes. Starches like these are staple foods that define cuisines around the world.
The document discusses plate presentation and garnishing in food service. It emphasizes the importance of visually appealing presentation, with order and balance on the plate. Specific techniques covered include cutting foods attractively, combining complementary colors and textures, using sauces and herbs as garnishes, and arranging focal points on plates. The overall message is that plating should enhance a meal visually and entice diners' appetites.
This document discusses flavors and flavoring. It begins by stating that the number of flavors is infinite as every soluble substance has its own unique flavor. It then outlines the key learning objectives which include understanding taste physiology and recognizing various flavoring ingredients. Several pages are dedicated to defining tastes and explaining how flavors are perceived. The remainder of the document explores common flavoring ingredients like herbs, spices, oils, vinegars, wines, beers and liquors providing details on types, uses and guidelines.
Henry James enjoyed an excellent breakfast consisting of many boiled eggs and bread and butter. He found the quality of the simple ingredients to be memorable. The eggs were so fresh and good that he was ashamed by how many he consumed. A fresh egg has done its job once it succeeds in being fresh.
The document provides an overview of different types of poultry, including their composition and various cuts. It discusses inspecting and grading poultry, as well as purchasing, storing, preparing, and cooking methods. Safety practices around sanitation and preventing cross-contamination when handling raw poultry are also covered.
The document discusses different types of soups including clear soups like broths and consommés, thick soups like cream and purée soups, and other soups like bisques and chowders. It provides instructions for making consommés and preventing curdling in cream soups. The document also offers guidelines for properly garnishing and storing different soup types.
The document is an excerpt from a textbook about vegetables. It provides information on identifying different types of vegetables, purchasing and storing fresh vegetables, preserving vegetables through canning, freezing, and drying, and how cooking methods impact texture and color. The overall document aims to educate readers on a variety of vegetables and proper handling techniques.
This document discusses beef, including its importance in cooking and nutrition. It identifies the primal cuts of beef from the steer's forequarter and hindquarter. It also describes subprimal cuts, common fabricated cuts like roasts and steaks, boxed beef, organ meats, the nutrition provided by beef, and the roles of marbling and subcutaneous fat. The overall purpose is to educate readers on beef anatomy and quality attributes.
The document discusses quick breads and their preparation methods. It describes how quick breads use chemical leavening agents instead of yeast and require gentle, swift mixing to minimize gluten development. Three common mixing methods are covered: the biscuit method uses cold solid fat and results in light, flaky breads; the muffin method uses melted fat and makes tender, cake-like goods; and the creaming method is similar to butter cake mixing and produces fine-textured muffins and loaves. Troubleshooting tips are provided for common baking issues.
The document discusses plate presentation and garnishing in food service. It emphasizes the importance of visually appealing presentation, with order and balance on the plate. Specific techniques covered include cutting foods attractively, combining complementary colors and textures, using sauces and herbs as garnishes, and arranging focal points on plates. The overall message is that plating should enhance a meal visually and entice diners' appetites.
This document discusses flavors and flavoring. It begins by stating that the number of flavors is infinite as every soluble substance has its own unique flavor. It then outlines the key learning objectives which include understanding taste physiology and recognizing various flavoring ingredients. Several pages are dedicated to defining tastes and explaining how flavors are perceived. The remainder of the document explores common flavoring ingredients like herbs, spices, oils, vinegars, wines, beers and liquors providing details on types, uses and guidelines.
Henry James enjoyed an excellent breakfast consisting of many boiled eggs and bread and butter. He found the quality of the simple ingredients to be memorable. The eggs were so fresh and good that he was ashamed by how many he consumed. A fresh egg has done its job once it succeeds in being fresh.
The document provides an overview of different types of poultry, including their composition and various cuts. It discusses inspecting and grading poultry, as well as purchasing, storing, preparing, and cooking methods. Safety practices around sanitation and preventing cross-contamination when handling raw poultry are also covered.
The document discusses different types of soups including clear soups like broths and consommés, thick soups like cream and purée soups, and other soups like bisques and chowders. It provides instructions for making consommés and preventing curdling in cream soups. The document also offers guidelines for properly garnishing and storing different soup types.
The document is an excerpt from a textbook about vegetables. It provides information on identifying different types of vegetables, purchasing and storing fresh vegetables, preserving vegetables through canning, freezing, and drying, and how cooking methods impact texture and color. The overall document aims to educate readers on a variety of vegetables and proper handling techniques.
This document discusses beef, including its importance in cooking and nutrition. It identifies the primal cuts of beef from the steer's forequarter and hindquarter. It also describes subprimal cuts, common fabricated cuts like roasts and steaks, boxed beef, organ meats, the nutrition provided by beef, and the roles of marbling and subcutaneous fat. The overall purpose is to educate readers on beef anatomy and quality attributes.
The document discusses quick breads and their preparation methods. It describes how quick breads use chemical leavening agents instead of yeast and require gentle, swift mixing to minimize gluten development. Three common mixing methods are covered: the biscuit method uses cold solid fat and results in light, flaky breads; the muffin method uses melted fat and makes tender, cake-like goods; and the creaming method is similar to butter cake mixing and produces fine-textured muffins and loaves. Troubleshooting tips are provided for common baking issues.
The document discusses principles of cooking, including how heat is transferred through conduction, convection and radiation. It explains how heat affects foods by causing proteins to coagulate, starches to gelatinize, sugars to caramelize, water to evaporate, and fats to melt. Finally, it outlines various cooking methods such as dry heat, moist heat, and combination methods.
The document discusses knife skills and proper knife usage. It covers how to hold and control knives safely, care for knives, and make various cuts including slicing, chopping, dicing, julienning, and mincing. Mastering knife skills is important for chefs as knives are the most commonly used tool in the kitchen. Proper technique and safety are emphasized.
The document discusses lamb, including identifying primal cuts like the rack, loin, and leg. It notes lamb is tender and can be prepared with many cooking methods. Classic flavors for lamb include garlic and herbs to balance its fattiness. Domestic lamb tends to be larger and milder than imported varieties from Australia and New Zealand. Lamb is a lean, nutritious source of protein compared to other red meats.
The document discusses the culinary concept of mise en place, which means "everything in its place." It emphasizes the importance of preparation, organization, and planning before cooking. This includes writing a prep list, gathering ingredients and tools, and preparing components like breading foods, clarifying butter, and blanching vegetables. Having mise en place ensures efficiency and quality when cooking.
This document discusses principles of meat cookery, including the structure and composition of meat, inspection and grading practices, purchasing and storing meat, preparing meat for cooking, and various cooking methods. It provides information on dry heat methods like broiling and roasting, moist heat methods like simmering, and combination methods like braising and stewing. It also covers topics like doneness levels, carving large cuts of meat, and sous vide cooking.
This document discusses principles of the bakeshop. It will teach the reader to recognize specialized bakeshop tools and equipment, select ingredients, control gluten development, cook sugar correctly, and understand the baking process. Key ingredients discussed include various flours made from wheat and other grains, sugars, and sweeteners. The functions of ingredients like flour, sugar, and gluten in baked goods are explained. Specialized bakeshop tools, common ingredients, and wheat flours are depicted in photographs.
The document discusses pork, including an overview of pork cuts and butchering techniques. It describes the primal cuts of pork - shoulder, Boston butt, belly, loin, and fresh ham. It provides details on common subprimal cuts from the loin including pork chops, back ribs, and tenderloin. The document also discusses brining pork and the nutrition of pork.
The document discusses tools and equipment used in professional kitchens. It begins by quoting Angela Carter about the sacredness of kitchens and their tools. It then provides an overview of the unit's learning objectives, which are to recognize professional kitchen tools and equipment, select and care for knives, and understand kitchen organization. The document focuses on knives as the most important tool and discusses different knife types, materials, shapes, and the chef's knife in particular. It emphasizes the importance of having the proper tools for each task.
This document discusses yeast breads and the process for making them. It begins by defining yeast as a living organism that feeds on carbohydrates and produces carbon dioxide and ethanol during fermentation. The 10 key production stages for making yeast breads are then outlined, including scaling ingredients, mixing, kneading, rising, shaping, proofing, baking, and cooling. Two common mixing methods - the straight dough method and sponge method - are also described. The document concludes by covering topics like controlling fermentation, gauging doneness, and the process for making rolled-in or laminated doughs.
This document is a chapter from a textbook on culinary fundamentals that discusses the principles of the bakeshop. It covers specialized bakeshop tools and ingredients used, including various flours, sugars, fats and thickeners. It explains the functions of ingredients and processes like controlling gluten development and cooking sugar correctly. The chapter aims to help readers understand bakeshop ingredients and baking processes.
The document discusses healthy cooking and nutrition. It covers the six categories of nutrients, including macronutrients like carbohydrates, lipids and proteins that provide calories, and micronutrients like vitamins and minerals that are needed in smaller amounts. It also discusses tools for planning a healthy diet, such as the USDA's MyPyramid and nutrition labels. The document emphasizes using ingredients substitutes and preparing foods in ways that preserve nutrients.
The document discusses dairy products, including milk, cream, cultured products like yogurt and buttermilk, butter, margarine, and various cheeses. It provides information on processing techniques for milk as well as storage guidelines. Details are given on the composition and uses of different milk products and types of cheeses. Tips are provided on serving and cooking with cheese.
The document discusses veal, the meat from young calves. It begins by stating that veal has a firm texture, light pink color, and little fat. It then discusses the primal cuts of veal, including the foresaddle and hindsaddle. Finally, it notes that veal is a lean source of protein, niacin, zinc, and B vitamins when trimmed of fat.
The document discusses the history and professionalization of cooking. It describes how culinary guilds developed in the 1500s and influential chefs like Carême, Escoffier, and Point helped establish cooking as a profession. The modern kitchen brigade system and focus on culinary science and global flavors have also contributed to cooking's status as a noble art and science.
This chapter discusses fish and shellfish. It defines fish as aquatic vertebrates and shellfish as aquatic invertebrates. It describes the different types of fish including round fish, flatfish, mollusks, crustaceans and the various kinds that fall under each category. It also discusses purchasing, storing, fabricating, cooking and determining doneness of seafood as well as notes on nutrition and safety.
The document discusses charcuterie, which includes forcemeats, terrines, pâtés, and sausages. It provides instructions for preparing forcemeats, including maintaining proper temperatures, ratios of ingredients, and equipment. Specific forcemeat preparations like country style, basic, and mousseline are described. Forcemeats can be used to make items like terrines, pâtés, galantines, and ballots. Details are given for preparing and cooking various types of terrines.
This document provides an overview of menus, recipes, and food cost controls in the food service industry. It discusses types of menus, menu styles, standardized recipes, recipe conversions, calculating costs, and techniques for controlling food costs such as menu design, purchasing, storage, and waste reduction. The goal is to understand how to create profitable menus and recipes while meeting food cost percentage targets.
The document discusses stocks and sauces used in cooking. It begins with a quote about the comfort of making a roux by melting butter and flour then adding hot stock. It then provides information on different types of stocks like white, brown, fish and vegetable stock and ingredients and methods for making them. It also discusses commercial bases and sauces, describing five main sauce families including béchamel, velouté, espagnole, tomato and hollandaise sauces and their derivatives. Thickening agents like roux are explained as the principal way to thicken sauces.
The document discusses sandwiches, including ingredients, types of fillings and sandwiches, preparation methods, safety considerations, mise en place for a sandwich station, and presenting sandwiches. Key points covered include the main ingredients used in sandwiches like bread, spreads, and fillings. Types of sandwiches described are hot and cold, closed or open-faced. Guidelines provided for setting up a sandwich station focus on preparation, storage, and equipment layout.
This document discusses salads and salad dressings. It begins by providing a Spanish proverb about the four types of personalities needed to make a good salad. It then outlines the learning objectives of the unit which are to identify and prepare various salads and dressings. The document proceeds to discuss different types of salad greens, their nutrition, purchasing, handling, storage, and various salad dressings including vinaigrette, mayonnaise, and emulsified varieties. Safety practices are emphasized when handling greens.
The document discusses pies, pastries, and cookies. It covers different types of pie crusts including flaky, mealy, and crumb crusts. It also discusses classic pastry components used to make various desserts such as puff pastry, éclair paste, and meringue. The document provides instructions for making different pie fillings, pastries, and cookies.
This chapter discusses guidelines for preparing different types of hors d'oeuvres and canapés including cold hors d'oeuvres like canapés, crudités, dips, caviar, and sushi. It also covers hot hors d'oeuvres such as filled pastry shells, brochettes, and wrapped foods. The document provides instructions for making various hors d'oeuvres and discusses methods for properly serving and presenting hors d'oeuvres.
The document discusses principles of cooking, including how heat is transferred through conduction, convection and radiation. It explains how heat affects foods by causing proteins to coagulate, starches to gelatinize, sugars to caramelize, water to evaporate, and fats to melt. Finally, it outlines various cooking methods such as dry heat, moist heat, and combination methods.
The document discusses knife skills and proper knife usage. It covers how to hold and control knives safely, care for knives, and make various cuts including slicing, chopping, dicing, julienning, and mincing. Mastering knife skills is important for chefs as knives are the most commonly used tool in the kitchen. Proper technique and safety are emphasized.
The document discusses lamb, including identifying primal cuts like the rack, loin, and leg. It notes lamb is tender and can be prepared with many cooking methods. Classic flavors for lamb include garlic and herbs to balance its fattiness. Domestic lamb tends to be larger and milder than imported varieties from Australia and New Zealand. Lamb is a lean, nutritious source of protein compared to other red meats.
The document discusses the culinary concept of mise en place, which means "everything in its place." It emphasizes the importance of preparation, organization, and planning before cooking. This includes writing a prep list, gathering ingredients and tools, and preparing components like breading foods, clarifying butter, and blanching vegetables. Having mise en place ensures efficiency and quality when cooking.
This document discusses principles of meat cookery, including the structure and composition of meat, inspection and grading practices, purchasing and storing meat, preparing meat for cooking, and various cooking methods. It provides information on dry heat methods like broiling and roasting, moist heat methods like simmering, and combination methods like braising and stewing. It also covers topics like doneness levels, carving large cuts of meat, and sous vide cooking.
This document discusses principles of the bakeshop. It will teach the reader to recognize specialized bakeshop tools and equipment, select ingredients, control gluten development, cook sugar correctly, and understand the baking process. Key ingredients discussed include various flours made from wheat and other grains, sugars, and sweeteners. The functions of ingredients like flour, sugar, and gluten in baked goods are explained. Specialized bakeshop tools, common ingredients, and wheat flours are depicted in photographs.
The document discusses pork, including an overview of pork cuts and butchering techniques. It describes the primal cuts of pork - shoulder, Boston butt, belly, loin, and fresh ham. It provides details on common subprimal cuts from the loin including pork chops, back ribs, and tenderloin. The document also discusses brining pork and the nutrition of pork.
The document discusses tools and equipment used in professional kitchens. It begins by quoting Angela Carter about the sacredness of kitchens and their tools. It then provides an overview of the unit's learning objectives, which are to recognize professional kitchen tools and equipment, select and care for knives, and understand kitchen organization. The document focuses on knives as the most important tool and discusses different knife types, materials, shapes, and the chef's knife in particular. It emphasizes the importance of having the proper tools for each task.
This document discusses yeast breads and the process for making them. It begins by defining yeast as a living organism that feeds on carbohydrates and produces carbon dioxide and ethanol during fermentation. The 10 key production stages for making yeast breads are then outlined, including scaling ingredients, mixing, kneading, rising, shaping, proofing, baking, and cooling. Two common mixing methods - the straight dough method and sponge method - are also described. The document concludes by covering topics like controlling fermentation, gauging doneness, and the process for making rolled-in or laminated doughs.
This document is a chapter from a textbook on culinary fundamentals that discusses the principles of the bakeshop. It covers specialized bakeshop tools and ingredients used, including various flours, sugars, fats and thickeners. It explains the functions of ingredients and processes like controlling gluten development and cooking sugar correctly. The chapter aims to help readers understand bakeshop ingredients and baking processes.
The document discusses healthy cooking and nutrition. It covers the six categories of nutrients, including macronutrients like carbohydrates, lipids and proteins that provide calories, and micronutrients like vitamins and minerals that are needed in smaller amounts. It also discusses tools for planning a healthy diet, such as the USDA's MyPyramid and nutrition labels. The document emphasizes using ingredients substitutes and preparing foods in ways that preserve nutrients.
The document discusses dairy products, including milk, cream, cultured products like yogurt and buttermilk, butter, margarine, and various cheeses. It provides information on processing techniques for milk as well as storage guidelines. Details are given on the composition and uses of different milk products and types of cheeses. Tips are provided on serving and cooking with cheese.
The document discusses veal, the meat from young calves. It begins by stating that veal has a firm texture, light pink color, and little fat. It then discusses the primal cuts of veal, including the foresaddle and hindsaddle. Finally, it notes that veal is a lean source of protein, niacin, zinc, and B vitamins when trimmed of fat.
The document discusses the history and professionalization of cooking. It describes how culinary guilds developed in the 1500s and influential chefs like Carême, Escoffier, and Point helped establish cooking as a profession. The modern kitchen brigade system and focus on culinary science and global flavors have also contributed to cooking's status as a noble art and science.
This chapter discusses fish and shellfish. It defines fish as aquatic vertebrates and shellfish as aquatic invertebrates. It describes the different types of fish including round fish, flatfish, mollusks, crustaceans and the various kinds that fall under each category. It also discusses purchasing, storing, fabricating, cooking and determining doneness of seafood as well as notes on nutrition and safety.
The document discusses charcuterie, which includes forcemeats, terrines, pâtés, and sausages. It provides instructions for preparing forcemeats, including maintaining proper temperatures, ratios of ingredients, and equipment. Specific forcemeat preparations like country style, basic, and mousseline are described. Forcemeats can be used to make items like terrines, pâtés, galantines, and ballots. Details are given for preparing and cooking various types of terrines.
This document provides an overview of menus, recipes, and food cost controls in the food service industry. It discusses types of menus, menu styles, standardized recipes, recipe conversions, calculating costs, and techniques for controlling food costs such as menu design, purchasing, storage, and waste reduction. The goal is to understand how to create profitable menus and recipes while meeting food cost percentage targets.
The document discusses stocks and sauces used in cooking. It begins with a quote about the comfort of making a roux by melting butter and flour then adding hot stock. It then provides information on different types of stocks like white, brown, fish and vegetable stock and ingredients and methods for making them. It also discusses commercial bases and sauces, describing five main sauce families including béchamel, velouté, espagnole, tomato and hollandaise sauces and their derivatives. Thickening agents like roux are explained as the principal way to thicken sauces.
The document discusses sandwiches, including ingredients, types of fillings and sandwiches, preparation methods, safety considerations, mise en place for a sandwich station, and presenting sandwiches. Key points covered include the main ingredients used in sandwiches like bread, spreads, and fillings. Types of sandwiches described are hot and cold, closed or open-faced. Guidelines provided for setting up a sandwich station focus on preparation, storage, and equipment layout.
This document discusses salads and salad dressings. It begins by providing a Spanish proverb about the four types of personalities needed to make a good salad. It then outlines the learning objectives of the unit which are to identify and prepare various salads and dressings. The document proceeds to discuss different types of salad greens, their nutrition, purchasing, handling, storage, and various salad dressings including vinaigrette, mayonnaise, and emulsified varieties. Safety practices are emphasized when handling greens.
The document discusses pies, pastries, and cookies. It covers different types of pie crusts including flaky, mealy, and crumb crusts. It also discusses classic pastry components used to make various desserts such as puff pastry, éclair paste, and meringue. The document provides instructions for making different pie fillings, pastries, and cookies.
This chapter discusses guidelines for preparing different types of hors d'oeuvres and canapés including cold hors d'oeuvres like canapés, crudités, dips, caviar, and sushi. It also covers hot hors d'oeuvres such as filled pastry shells, brochettes, and wrapped foods. The document provides instructions for making various hors d'oeuvres and discusses methods for properly serving and presenting hors d'oeuvres.
This chapter discusses cakes and frostings. It covers ingredients for cakes like flour, eggs, sugar and leaveners. It describes mixing methods like creaming fat and whipping eggs. It provides instructions for making and baking cakes, as well as assembling layers and decorating with frostings and piping techniques. The chapter also addresses storing cakes, using convenience products like mixes, and notes that while mixes save time, homemade from scratch can be better if done properly.
The document discusses fruits and begins with a quote about eating a nectarine. It then provides an overview of the unit's learning objectives which are to identify, purchase, store, preserve, prepare and cook various fruits. The document categorizes fruits into eight groups: berries, citrus, exotics, grapes, melons, pomes, stone fruits, and tropicals. Each category is described in one or two sentences. The document also discusses hybrids, varieties and heirloom fruits as well as the nutrition provided by fruits.
This chapter discusses custards, creams, frozen desserts and dessert sauces. It covers topics such as preparing stirred and baked custards, soufflés, creams like Bavarian cream and mousse, frozen desserts including ice cream, sorbet and still-frozen desserts, and dessert sauces made from fruit purées, caramel or chocolate. The chapter emphasizes safety when working with eggs for custards and provides guidelines for assembling and presenting finished desserts in a complementary way using different flavors, textures and colors.
This chapter discusses buffet presentation. It emphasizes planning the buffet based on a theme, menu planning with variety in ingredients and cooking methods, and artistically arranging foods on serving pieces with attention to height, color, texture and negative space. Specific guidelines are provided for flow, spacing, and safety on buffets. Cold foods should be served in small quantities and placed on ice when possible.
The document discusses the history and professionalization of cooking. It describes how culinary guilds developed in the 1500s and influential chefs like Carême, Escoffier, and Point helped establish cooking as a profession. The modern kitchen brigade system and focus on culinary science and global flavors have also contributed to cooking's status as a noble art and science.
The document discusses game meat. It defines game as animals that are hunted for sport or food. It provides examples of common types of game including large furred animals like deer and moose, small ground animals like rabbit and squirrel, upland birds like pheasant and quail, waterfowl like geese and ducks, and reptiles like rattlesnake and alligator. The document emphasizes that game meat is widely available, safe, and nutritious when sourced from approved domestic farms and ranches. It provides brief overviews of selecting, storing, and cooking various game meats.
This document discusses veal, including its primal cuts, organ meats, and nutrition. It begins with an overview of veal, noting it comes from young calves from the dairy industry and has a light color, tender texture, and delicate flavor. It then covers the five primal cuts of veal - foresaddle, hindsaddle, shoulder, rib, loin, and leg. Specific cuts like leg of veal are shown. Organ meats from veal like sweetbreads and liver are also discussed. The document concludes with the nutrition profile of veal, stating it is lean protein and a good source of several vitamins and minerals.
This document is from Chapter 8 of the textbook "On Cooking: A Textbook of Culinary Fundamentals" which discusses the culinary concept of mise en place, a French term meaning "everything in its place." It provides instructions for how to organize ingredients, tools, and tasks through techniques like writing a prep list, selecting equipment, measuring ingredients, clarifying butter, toasting nuts, making flavoring bundles, and preparing foods like breading or blanching items just before cooking.
This document is an excerpt from a textbook about meat cookery. It discusses the composition and structure of muscle tissue in meat, factors that determine meat quality like marbling, and the effects of aging and cooking methods. It also covers topics like USDA meat inspection and grading, purchasing and storing meat, and preparing meat through techniques such as tying, barding and larding before cooking. A variety of cooking methods are described including dry, moist and combination methods and how to ensure meats are cooked to the proper degree of doneness.