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.
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 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.
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 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.
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.
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.
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 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.
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 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.
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 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.
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.
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.
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 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 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 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 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 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.
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.
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.
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.
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 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 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.
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.
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.
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 provides guidelines for preparing, presenting, and storing salads and salad dressings, including types of salads like green salads, vegetable salads, bound salads, and fruit salads. It discusses important factors to consider like quality ingredients, eye appeal, and food safety practices like washing vegetables and refrigerating foods. Procedures for both individual and quantity salad production are outlined.
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 document is from a textbook about culinary fundamentals. It discusses soups, beginning with an overview of soup classifications by Escoffier and modern classifications. It covers the preparation of clear soups like consommés and broths, thick soups such as cream soups and purées, and other soups including bisques, chowders, and cold soups. Guidelines are provided for garnishing soups and serving hot and cold soups safely.
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 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 poultry, including its structure, composition, types, inspection, grading, purchasing, storage, preparation, and cooking methods. It covers various poultry types such as chicken, turkey, duck, goose, and more. It describes the different cuts and classes of poultry meat. It emphasizes safe handling practices to prevent cross-contamination and ensure poultry is cooked to a safe internal temperature.
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.
Juliette Brun established Juliette & Chocolat in 2003 in Montreal with a small storefront and kitchen. It has since grown to six locations and a chocolate lab for production. Brun attended McGill University for economics and finance but pursued her passion for food by starting her own chocolate business. She saw an opportunity in the untapped chocolate market in Quebec. Juliette & Chocolat is now a leading chocolate maker and café, producing premium chocolates and desserts with high-quality ingredients while facing challenges from rising cocoa prices.
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 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 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 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 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.
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.
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.
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.
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 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 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.
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.
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.
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 provides guidelines for preparing, presenting, and storing salads and salad dressings, including types of salads like green salads, vegetable salads, bound salads, and fruit salads. It discusses important factors to consider like quality ingredients, eye appeal, and food safety practices like washing vegetables and refrigerating foods. Procedures for both individual and quantity salad production are outlined.
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 document is from a textbook about culinary fundamentals. It discusses soups, beginning with an overview of soup classifications by Escoffier and modern classifications. It covers the preparation of clear soups like consommés and broths, thick soups such as cream soups and purées, and other soups including bisques, chowders, and cold soups. Guidelines are provided for garnishing soups and serving hot and cold soups safely.
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 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 poultry, including its structure, composition, types, inspection, grading, purchasing, storage, preparation, and cooking methods. It covers various poultry types such as chicken, turkey, duck, goose, and more. It describes the different cuts and classes of poultry meat. It emphasizes safe handling practices to prevent cross-contamination and ensure poultry is cooked to a safe internal temperature.
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.
Juliette Brun established Juliette & Chocolat in 2003 in Montreal with a small storefront and kitchen. It has since grown to six locations and a chocolate lab for production. Brun attended McGill University for economics and finance but pursued her passion for food by starting her own chocolate business. She saw an opportunity in the untapped chocolate market in Quebec. Juliette & Chocolat is now a leading chocolate maker and café, producing premium chocolates and desserts with high-quality ingredients while facing challenges from rising cocoa prices.
Gateway Casinos & Entertainment Limited operates 18 casinos, resorts, conference centers, and gaming and dining locations across British Columbia and Alberta. Led by President and CEO Tony Santo, who has over 30 years of experience in the gaming industry, Gateway employs over 3,800 people and strives to provide memorable entertainment experiences while also generating revenue for local communities and governments. Gateway's recent expansion includes the relocation of Cascades Casino in Kamloops, British Columbia, which added 200 new jobs and millions in local revenue, and the December 2015 acquisition of Playtime Gaming, adding six new properties.
Amerilab Technologies Inc. is the largest contract manufacturer of effervescent tablets in the U.S., founded in 1995 and based in Plymouth, Minnesota. It serves food, health, and pharmaceutical companies. Amerilab specializes in creating products that allow for more efficient absorption of ingredients into the bloodstream. A key early client was Airborne, whose success in 2004 greatly increased demand for Amerilab's manufacturing. Today Amerilab has over 110 employees and manufactures a variety of effervescent supplements and medicines to strict quality standards. It aims to maintain growth through new and existing clients.
Microgreen production for Year-Round Harvest, CFSA SAC 2015Leah Joyner
This handout/these slides were presented at the 30th Annual Carolina Farm Stewardship Association by the Author. Please do not reproduce without the express consent of the authors.
CFSA SAC 2015 microgreen production for year-round harvestRoss Mickens
These slides were presented at the 30th Annual Carolina Farm Stewardship Association by Jillian and Ross Mickens from Open Door Farm . Please do not reproduce without the express consent of the authors. CFSA SAC 2015
The document provides information for those interested in becoming a green entrepreneur in China. It discusses the founders' dream of starting a sustainable hydroponic and aquaponic microgreens farm to serve the Shanghai market. The farm uses renewable energy and recycles resources to minimize environmental impact. It has grown from an empty rice field to a full operation, offering locally-grown herbs and microgreens to chefs. The document outlines lessons learned, such as having a validated business plan, securing funding and permits, and managing expectations for slower returns than traditional businesses due to higher environmental costs. Contact information is provided for those wanting to learn more.
Eatmore Sprouts and Greens Ltd. has been producing certified organic sprouts and microgreens for 40 years in Courtenay, British Columbia. They produce 8,000-9,000 pounds of sprouts and greens per week year-round, distributing throughout western Canada while also selling locally. CEO Carmen Wakeling purchased the family-run business in 1989 and has expanded its production and sustainability practices, ensuring the highest food safety standards through greenhouse growing and testing. The company utilizes wood-fired heating and solar panels to reduce its environmental impact.
Nuun and Company is a leading producer of performance hydration tablets, providing a cleaner alternative to sugary sports drinks. Founded in 2004, Nuun has experienced rapid growth of 40% over the last two years, becoming the top-selling performance hydration brand in the sports specialty market. The company's flagship product Nuun Active is a vegan, gluten-free electrolyte tablet containing no sugar or carbs. Nuun's growth is driven by its focus on "clean" products and the leadership of its CEO Kevin Rutherford, who aims to disrupt the sports nutrition market as he did in the cleaning products industry.
The Power of Insights for Startups & Small BusinessWaterfields LLC
From ProductCamp Cincy 2015. In this workshop, attendees learned why they should value research for their startup or small business and why they should stop spending time and resources collecting 'scientific' data.
The document summarizes a presentation given by Dean Louie on bridging the technology gap between traditional culinary education and modern needs. It discusses mapping learning objectives across programs, courses, and accreditation standards. It also covers using online assessment platforms and learning management systems to more effectively collect student performance data and improve instruction. Specific tools mentioned include LiveText, Laulima, and Zoho. The presentation shows how incorporating mobile devices, videos, and social media into classrooms can help engage today's learners.
This document summarizes several naturally occurring chemicals in foods that can cause foodborne illnesses. It describes the symptoms caused by ciguatoxins from contaminated tropical fish, scombrotoxin from fish stored at improper temperatures, shellfish toxins from algae-contaminated shellfish, and mycotoxins produced by certain molds. It provides examples of foods that contain chemicals like amygdalin, ipomeamarone, furocoumarins, glycoalkaloids, lectins, trypsin, oxalic acid, cucurbitacins, cyanogenic glycosides, and goitrogens, and symptoms of ingesting these chemicals. Prevention methods focus on proper storage, cooking, and
This document outlines the syllabus for a Food & Beverage Operations course taught at Shanghai Normal University. The course will cover topics like food production, menu planning, nutrition, beverage management, and food service operations over 11 class sessions. Students will be evaluated based on attendance, participation, two quizzes worth 80 points total, and a final exam worth 100 points. The goal of the course is to provide students with an overview of the food service industry and principles of food service management.
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 provides an overview of club management. It discusses the objectives and types of clubs, including country clubs. Country clubs typically offer recreational facilities like golf and tennis as well as banquet facilities. Membership in a club provides benefits like an exclusive atmosphere and access to recreational facilities. Clubs are typically owned and governed by members as equity clubs or owned by individuals/corporations as non-equity clubs. Effective club management involves activities like forecasting, planning, budgeting, and human resources management. Revenue sources for clubs include membership dues, initiation fees, food and beverage sales, and activity fees. Club operations are structured with a board of directors, general manager, department managers, and line staff.
Gensler, a leading design firm globally, spent three years researching and conducting several experiments related to smog and altitude, indoor pollution and living walls, and outdoor green spaces. The study aims to come up with ideas and methods for how architecture and engineering can improve the way we design buildings to address air quality both indoors and outdoors. Fortunately, their results were very insightful. We believe that buildings themselves can become the filters; not just for the users, but also for the whole population.
In this presentation, Kyle presents us the results from three years of research that he and his team conducted to discover how to address air quality both indoors and outdoors through the way we design buildings. Their studies included the efficiency of Living Walls, the effectivity of particulates at various altitudes, and conceptualization of a prototype lung to passively clean air.
Kyle is the Founder and Research Director for Gensler’s “Design for Polluted and Toxic Environments”. His research seeks to use design as a way to problem solve issues related to indoor and outdoor air quality. He has received awards for his work as a designer from AIA, IIDA, US Green Building Council, ID Best of the Year Award, FX International Interior Design Award, Blue Print Design Award, Surface Design Award, and A2asia Award. Additionally, Kyle is a Lecturer at Tongji University’s Design Innovation School & FabO Maker Space, and recently joined forces with the Climate Reality Project, led by former US Vice President Al Gore as a “Global Climate Leader” and Mentor.
This document contains excerpts from Chapter 30 of the textbook "On Cooking: A Textbook of Culinary Fundamentals" which discusses quick breads. It provides an overview of quick breads and their characteristics. It also describes the three primary mixing methods used for quick breads - the biscuit method, muffin method, and creaming method. For each method, it outlines the key steps and types of quick breads that method produces. The document concludes with a troubleshooting chart for common quick bread baking problems.
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.
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 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.
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 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 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.
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.
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 food safety and sanitation. It identifies over 40 foodborne diseases and explains that food handlers are the primary cause. It outlines important food safety practices like proper temperature control, handwashing, cleaning and sanitation, and pest control. It also discusses hazard analysis and critical control points (HACCP), an important food safety system. Maintaining sanitation and following safe food handling practices are critical to preventing foodborne illness.