TLE K-12 Bread and pastry

Cookery NCII Ruth I. Tizon
1
Introduction
Sanitation
PPE (Personal Protective Equipment)
HACCP
What is HACCP
HACCP Principles
2
Food Contamination
Types of Food Contamination
Flow of Food
3
Kitchen Familiarization
Sections in the Kitchen Organization
Equipment Familiarization
Unit Conversion
4
Knife Skills
Knife Familiarization
Parts of the knife
Basic Knife Cuts
Demo
5
Vegetables
Types of Vegetables
Cooking/Storing
Fruits
Types of Fruits
Meat
Fish
Types of fish
Demo ( filleting a fish)
6
Game/Poultry
Demo (deboning a chicken)
Veal/Beef
Pork
Lamb/Sheep/Goat
Seafood
Primal Cuts of Meat
Composition of Meat
Egg
Composition of Egg
7
Stocks
Stock Preparation
Different kinds of Stock
White Beef/Pork/Chicken
Brown Beef/Pork/Chicken
Fish Stock
Vegetable Stock
Demo ( Stock Preparation)

8
Sauces
Five Mother Sauces
Derivatives
Thickening Agents
Structure of Sauces
Demo
Soups
Classifications of Soup
Demo
9
Basic Baking
Baking Equipment
Major Baking Ingredients
Types of Dough
12 steps of Bread Production
Cakes
Pâte à Choux
Icing of Frosting
Pies/Tarts
Demo
10
Dry Cooking Method
Grilling & Broiling
Roasting/Baking
Sautéing & Pan-Frying
Deep Frying
Demo
11
Moist Cooking Method
Boiling
Poaching
Blanching
Steaming
Demo
Combination
Stewing
Braising
Demo
12
Appetizers
Salads
Composition
Types
Preparation
Dressings
Demo
Sandwiches
Composition
Types
Demo

I. CookingIntroduction
Cookingor cookeryis the processof preparing foodforconsumptionwiththe use of heat.Cooking
techniquesandingredientsvarywidelyacrossthe world,reflectinguniqueenvironmental,
economic,andcultural traditionsandtrends.The waythat cookingtakesplace alsodependsonthe
skill andtype of trainingan individual cookhas.Cookingcanalsooccur throughchemical reactions
withoutthe presence of heat,mostnotablywithceviche(kilawin),atraditional SouthAmericandish
where fishiscookedwiththe acidsinlemonorlime juice.Sushi alsousesasimilarchemicalreaction
betweenfishandthe acidiccontentof rice glazedwithvinegar.
II. Sanitation and Hygiene
A. Personal Hygiene
Personal hygieneinvolvesthose practicesperformedbyanindividual tocare for one'sbodily
healthandwell being,throughcleanliness.Motivationsforpersonal hygiene practice include
reductionof personal illness,healingfrompersonalillness,optimal healthandsense of well
being,social acceptance andpreventionof spreadof illnesstoothers.
B. Personal protective equipment(PPE) referstoprotective clothing, helmets,goggles,orother
garmentsor equipmentdesignedtoprotectthe wearer'sbodyfrom injury orinfection.The
hazardsaddressedbyprotective equipmentinclude physical,electrical,heat,
chemicals, biohazards,andairborne particulate matter.Protective equipmentmaybe wornfor
job-relatedoccupational safetyandhealth purposes,aswell asforsportsand otherrecreational
activities."Protectiveclothing"isappliedtotraditional categoriesof clothing,and"protective
gear" appliestoitemssuchaspads,guards, shields,ormasks,andothers.
C. Hazard analysis and critical control points or HACCP is a systematicpreventiveapproach
to foodsafety frombiological,chemical,andphysical hazardsinproductionprocessesthatcan
cause the finishedproducttobe unsafe,anddesignsmeasurementstoreduce these riskstoa
safe level.Inthis manner,HACCPisreferredasthe preventionof hazardsratherthanfinished
productinspection.The HACCPsystemcanbe usedat all stagesof a foodchain,from food
productionandpreparationprocessesincludingpackaging,distribution,etc.
C.1 PrinciplesofHACCP
o Analyze hazards
o Determine critical control points
o Establishlimitsforcritical control points
o Establishmonitoringproceduresforcritical control points
o Establishcorrective actions
o Establishverificationprocedures
o Establisharecord system

D. Food Contamination
Foodcontaminationreferstofoodsthatare spoiledortaintedbecause theyeithercontain
microorganisms,suchasbacteriaor parasites,ortoxicsubstancesthatmake themunfitfor
consumption
E. Flowof Food
Stepsof Food Flow
1. Purchasing and receiving
All foodmustcome from approvedsources.Homemadeoruninspectedfoodis
not allowed.Inspectall incomingfoodfortorn,damagedorstainedboxes.
Inspectthe conditionof the deliverytruck.Checkthe temperature of incoming
food.Refrigeratedfoodsmustbe at4ºC (40ºF) or less.Frozenfoodmustbe at -
18ºC (0ºF) or less.
2. Storage
General Practice F.I.F.O.(FirstIn,FirstOut) - Store chemical productsawayfrom
foodproducts.Whenfoodsare repackaged,clearlylabel anddate container.All
foodcontainersmustbe properlycovered.RefrigerationStorage All
refrigerationunitsmusthave anaccurate indicatingthermometer.Temperatures
mustbe maintainedat4ºC (40ºF) or less.Store all raw foodsbelow cookedor
readyto eat foodstopreventcrosscontamination.Avoidpackingrefrigerator
full,airneedstocirculate tomaintainpropertemperature.
*FreezerStorage

- Must be maintainedat -18ºC (0ºF) or less.
*Dry Storage
- Keepfoodatleast15cm (6in) off the floorto facilitate cleaningandtoeasily
identifyrodentproblem.
3. Preparation
 Wash yourhands before beginningpreparationandinbetweentasks.
 Prepare foodinsmall batches.
 Preventcrosscontaminationbycleaningandsanitizingutensilsandwork
surfacesinbetweentasks,orbyusingcolorcodedcuttingboards fordifferent
foods.
 Prepare the foodas close to servingtime aspossible.Thawing/Defrosting
Foodcan be safelydefrosted:
 In the refrigerator;
 Under coldrunningwater;
 In the microwave onthe defrostcycle;
 Raw fooddefrostedshouldnotbe refrozen;
 Use itemwithin2days.
4. Cooking

5. Cooling
Foodshouldbe cooledfrom60ºC (140ºF) to 4ºC (40ºF) within4 to 6 hours.It can
take hours,if not days,for large quantitiesof foodtocool to appropriate
temperatures.
Suggestionsof how toreduce coolingtimes:
• Place potsof foodin an ice water bath.
• Divide large quantitiesof foodintosmallercontainers10cm(4in) indepth.
• Stirfrequently.
• Slice ordivide large cutsof meatintosmallerpieces.
• Place inthe refrigeratorandonce it coolsto 4ºC(40ºF) coverthe container
6. Hot and ColdHolding

ProperHot Holding
• Maintaintemperature of hazardousfoodabove 60°C(140°F).
• Checkinternal temperature of the foodusingametal stemprobe
thermometerevery2hours.
• Nevercookor reheatfoodinhotholdingequipment.
ProperColdHolding
• Keepfoodcoldinrefrigerateddisplayunitsoronice.The internal temperature
of the foodmustbe maintainedat4ºC (40ºF) or less.
7. Reheating
• Reheatcoldhazardousfoodto original cookingtemperature.
• Reheatquicklyonorinthe stove.
• Neverreheatslowlyoverseveral hoursinhotholdingunits.Place foodin/on
stove or inmicrowave toreheatthenplace inhot holdingunits.
8. Serving
• Preventcross-contaminationbyensuringserverstake appropriate personal
hygiene measures(e.g.Handwashing,nodirectcontactwithfood).
• Ensure cleanandsanitizedutensilsare used.
• Do notstack plateswhenservingmealstocustomers.
• Ensure service areaskeptclean,andregularlywipe downmenus.If
transportingfoods, ensure vehiclesare cleanandfoodsare heldatproperhot or
coldholdingtemperatures.
F. KitchenOrganizational System
Chef - Atthe top of the foodchainwe have the Chef.Chef isFrench forChief,andmeansjustthat.
The Chef is incharge of the kitchen.Inbiggerestablishmentsthispersonwouldbe knownasthe
Executive Chef.Alongwiththattitle,he wouldhave the responsibilityof everythingfromhiringstaff
rightup to purchasingandcostingthe food,planningthe menuandworkschedules.
- Ina large organization,the Chef de Cuisinereportstothe executive chef
SousChef - The word “sous”is Frenchfor“under”.So, yesthe SousChef answersdirectlytothe
executivechef orchef de cuisine.The souschef’sdutiesare more “hands-on”inthe kitchenandwith
the staff than the executive chef.
StationChefsorChef de Partie - These are chefsthat are in charge of specificareasinthe kitchen.The
mostcommon stationchefsare detailedbelow:
Saucieror Sauce Chef - The highestpositionof the stationchefs.Responsible forpreparingsauces,
stewsandhot hors d’Å“uvresandsautÃ©sfoodtoorder.
PoissonierorFishCook - Preparesfishdishes.

EntremetierorVegetable Cook - Responsible forpreparingsoups,vegetables,starchesandeggs.
rotisseuror RoastCook - Responsibleforroasted,braised,broiledmeatsandtheirgravies.
GrillardinorGrill Cook - Responsible forbroilingmeatsinalargerkitchen,inplace of the RÃ´tisseur.
Garde mangeror PantryChef - Responsible forcolditems,salads&dressings,buffetitems,pÃ¢tÃ©s.
pâtissier or PastryChef - Responsible forpastriesanddesserts.
Tournantor Relief/SwingCook - Responsible forreplacingotherstationchefs.
AboyeurorExpediter- Takesordersfromthe waitstaff to the kitchen.Alsoresponsibleforinspecting
platesbefore theyare servedandformakingsure thateverythinggetsoutontime.
G. Parts ofthe Knife

H. Basic Knife Cuts
DEMO

I. Vegetables
· A catch all categorythat includesmanyof the edible partsof a
plant,like stems,roots,flowers,andleaves.
Vegetable Categories
· Roots
· Tubers
· Bulbs
· Rhizomes
· StalkVegetables
· Cabbages
· SaladGreens
· CookingGreens
· InflorescentVegetables
· FruitVegetables
· Snap Peas
· Edible Pods
· FreshPeas
· FreshBeans
· Sprouts
· OtherVegetables
Market Forms of Vegetables
· Fresh
· Dehydrated
· Frozen
· Canned
Storing Vegetables
· Starchy Vegetables:
Store in a dry locationbetween60ºF - 70ºF.
· Other Vegetables:
Store at refrigeratortemperaturesof 41ºF or below.
Store vegetablesawayfromfruitsthatemitethylenegas.(The gas
will cause continuedripeningandpossibledecay)
PreservingVegetables
· Canning
· Freezing
· Drying
CookingVegetables
· Prepreparation
involves:Washing, peeling,cutting,andshaping.
· To determine doneness:Mostvegetablesshouldbe forktender.
· Cookingwithdryheat:Preservesflavorsandnutrients.Methodsinclude

broilingandgrilling,baking,sautéing,deepfrying,
and fondue.
· Cookingwithmoist heat:Toretainnutrients,cookvegetablesforthe
minimumamountof time neededandina small amountof liquid.Methods
include blanching,parboiling,steaming,simmering,poaching,and
braising.
J. Fruits
· Fruitsare the maturedovariesof plants,containingthe seedsforthe next
generationof plants.
FruitCategory
· CitrusFruits
· Berries
· Stone fruits
· CommonTropical Fruits
· ExoticTropical Fruits
· Melons
· PomesFruit
· DriedFruits
· FruitVegetables
K. Meat
- Fish
Fish,like meatandpoultryis made upof protein,fatandwateras well as
vitaminsandminerals.
· Fishhas little connective tissue whichmakesittenderandeasilycooked.
· Some fishhaslarge amountof fat.
· Fish,maybe dividedintothreecategoriesaccordingtoskeletal type.
Categoriesof Fish
· FlatFish
· RoundFish
· BonelessFish
CompositionofFish
· Protein
· Fat
· Water
· VitaminsandMinerals
DEMO

- Game/Poultry
referstodomesticbirdsthatare raisedforhumanconsumption.
· These productsare lessexpensive comparedwithothermeatproducts.
· Theycan be adaptedtoa wide varietyof dishes.
Poultry Category
Chicken
Duck
Goose
Guinea
Pigeon
Turkey
Poultry Composition
PoultryFleshismade upof...
• Water– 75%
• Protein –20%
• Fat – 5%
• Vitamins&Minerals
Good source of B2 niacin& B3
Poultry Structure
Poultryissimilartomeatinstructure.
It ismade up pf the following:
· Muscle
· Connective Tissue
· Fat
· Bone
Beef
· Creamcoloredfat andbrightred meat.The bestbeef ismarbledwithfine strands of fatcalled
marbling.Lowergradesof beef have thickermarblingorno marbling.Nomarblingbeefistoughwhen
cooked.
Cattle – is the general termfordomesticatedbovine animals
Category defendingonsex,and age;
· Calves– youngcattle of eithersex
· Calf – (bull orfemale calf alsocalledheifercalf)
· Bulls– mature uncastrated
· Steers– castrated
· Heifers –male cattle
· Cows– mature female cattle

CompositionofBeef
· Water 75%
· Protein20%
· Fat 5%
Nutritional value
· Vitamins (vitaminsA,K&B vitamins)
· Minerals
· Carbohydrates
Veal
· It isthe meatfromcalvesthat are lessthannine monthsold.Itisdelicatelyflavoredandtender.In
general,veal shouldhave afirmtexture,lightpinkfleshandhaslittle
fat.Veal meattendsto dry outeasilybecause the meatislean.Moistheat
cookingmethodisadvice whencookingthe meat.
- Lamb
Lamb meatcomesfrom sheepthatare lessthanone yearold.It isdelicatelyflavoredandhasa little
marblingof fat initsleanareas.In general,lambmeatshouldbe firmandfinelytextured;itshouldhave
lightpinktodeepredfleshcolor.
- Seafood
Shellfish
Shellfishare distinguishedfromfinfishbytheirhardoutershellsandtheirlackof backbonesor
internal skeletons.Theyare foundinbothsaltwaterandfreshwater.
There are three kindsof shellfish: Mollusk,CrustaceansandCephalopods.
Forms of Shellfish
Mollusk
· Molluskshave nointernal skeletal structure.
· Theyhave shellscoveringtheirsoftbodies.
· Theyare classifiedinthree majorgroupsaccordingto the type of shell the
molluskhas.
3 Major Group ofMollusk
· Univalveshave asingle shell.
· Bivalveshave twoshellsthatare hingedtogether.
· Cephalopodshave athininternal shell andhave tentaclesor false legs
attachedto the head.

Crustaceans
· Crustaceanshave a hard segmentedoutershell andjointedskeletons.
· Theytendto be expensivebecausesomuchworkis neededtoproduce a
little amountof meat.
· It can be preparedinalmostanyfashionaslongas theyare notovercooked.
· Lobster,Shrimp,Crab,Crayfishare the mostcommon crustaceansfitfor
humanconsumption.
Other Sea Foods
· Frog legs – these come fromfarm raisedfrogs.
· Surimi – a combinationof differentkindsof whitefishandflavorings.
· Eel – long,thinfishwithasweet,mildflavor.
· Snails(escargot) –appetizer;boiledthenbakedorbroiledinseasoned
butter.
· Seaurchins – the roe iseatenas appetizers.
L. Primal Cuts
Beef

Veal/Lamb/Sheep/Goat
Pork

M. Eggs
are a common foodand one of the mostversatile ingredients usedincooking.Theyare
importantinmanybranchesof the modern foodindustry.The mostcommonlyusedbirdeggs
are those fromthe chicken.Duck and goose eggs,andsmallereggs,suchas quail eggs,
occasionallyusedasa gourmet ingredientinwesterncountries,are commoneverydayfoodin
manyparts of East Asiasuch as ChinaandVietnam

N. Stocks
Importance of Stocks
· Stocksare the foundationof soupandsauces& essentialincooking.
· The importance of the stockin the kitchenisindicatedbythe Frenchword
for stock:fond,meaningfoundationorbase.
Basic Componentsof Stocks
· Bone:majoringredientsof stock(exceptwater).Mostof the flavorand
bodyof stocksare derivedfromthe bonesof beef,veal,chicken, fish,and
occasionallylamb,pork,ham,andgame.
· Chickenstock – is made fromchickenbones.
· White stock – ismade from beef orveal bonesora combinationof the
two.Chickenbonesorsometimesporkbonesare addedinsmall quantity.
· Brown stock – ismade frombeef or veal bonesthathave beenbrownedin
an oven.
· Fishstock – is made fromfishbonesandtrimmingsleftoverafterfilleting.
Bonesfromwhite fishgivesthe beststock.Fatfishare not normallyused.
· Fumet– is oftenused fora flavorful fishstock.
· Lamb, game,turkey,andotherstocksare special stocksandhas special
function.
Things to Remember
· Whencertainconnective tissues[calledcollagen] breakdown,theyformgelatin.Thisgives
bodyto the stock, andis an importantfeature of itsquality.A well-made stockthickensoreven
solidifieswhenchilled.
· Cartilage isthe bestsource of gelatininbones.Youngeranimalshave more cartilage intheir
skeletons.Knucklebonesonthe jointsof major
boneshave a lot of cartilage andare valuedinstockmaking.
MIrepoix
Aromaticvegetablesarethe second mostimportantcontributorsof flavorto
stocks.
· Mirepoix [meerpwah]
isa combinationof onions,carrots,andcelery,
sometimesaddedwithonionleeks.
· Classical mirepoix containshamorbaconleeksandvegetablesormore
freshherbs.

Preparations
Onion
Celery
Carrots
Whenit isnecessary,itismade withoutcarrotsto keepthe stocksas colorless
as possible.
Cutting Mirepoix
· Chopthe vegetablesintorelativelyuniformsize.Since mirepoixisrarely
served,itisnotusuallynecessarytocut itneatly.
· The size dependsonhowlongitwill be cooked.If mirepoixwillbe cooked
for a longtime,asfor beef stock,cut intolarge pieces[1to 2 inches].
· Cuttingintosmall piecesisnecessaryforreleasingflavorsinashorttime,
as usedina fishstock.
Acid Products
Tomato product
· Contributesflavorandsome acidstobrownstocks.
· Theyare not usedforwhite stocksbecause theywould givean
undesirablecolor.Be careful nottoadd too muchwhenmakingbrown
stocks.
Wine
· It isoccasionallyused,especiallyforfishstocks.Itsflavorcontributionis
probablymore importantthanitsacidity
Scraps and Leftovers
· Scraps may be usedinstocksif theyare clean,wholesome,and
appropriate instockbeingmade.If done correctly,stockisa good wayof
utilizingtrimmingsthatwouldotherwise be thrownout.
· A stockis not a garbage disposal,andthe final productisonlyas goodas
the ingredientsandthe care that go withit.
Seasoningsand Spices
· Saltis usuallynotaddedwhenmakingstocks.Stocksare neverusedas
is,but isreduced,concentrated,andcombinedwithotheringredients.
· Herbsand spicesshouldbe usedonlylightly.Theyshouldneverdominate
a stock or have a pronouncedflavor
Note:sachetor bouquetgarni isa bag or clothwhere spicesare beingtiedtobe
usedinstock making.
CommonlyUsedSpicesin Stock Making
· Thyme

· Bay leaves
· Peppercorns
· Parsleystems
· Cloves,whole
· Garlic [optional]
NourishingElement
· Bones50%
· Mirepoix 10%
· Water 100%
IngredientsforVegetable Stocks
a. Vegetables
b. Herbs
c. Spices
d. Water
e.Wine (sometimes)
GuidelinesforMakingVegetablesStocks
· Starchy vegetablessuchaspotatoesandwintersquashmake a stock
cloudy.Use themonlyif clarityisnot important.
· Some vegetables,especiallystrongflavored,
are bestavoided.Brussels
sprout,cauliflower,andartichoke canoverwhelmastockwitha strong
flavoror odor.
· Cooklongenoughto extractflavor,butnot solongthat flavorsare lost.
Bestcookingtimesare 30 to 45 minutes.
· Sweatingthe vegetablesinsmallamountof oil before addingwatergives
thema mellowerflavor.
Procedures
• Blanchingbonesthe purpose of blanchingbonesistoridthemof some
impuritiesthatcause cloudiness.The bonesof animalsespeciallyveal
and chicken,are highestinimpuritiesthatcloudanddiscolorstocks.
1. Rinse bonesincoldwater.
2. Place bones instock potor steamjacketedkettleandcoverwithcold
water.
3. Bring the waterto a boil.
4. Drain the bonesand rinse themwell.

PreparingWhite Stocks
- Rinse the bonesincoldwater.[if desired,chicken,veal,orbeef maybe
blanched.]
- Place bonesinstockpot or steamjacketedkettle andaddcoldwaterto cover.
- Bringwater to a boil thenreduce toa simmer.Skimthe scumthat comes
to the surface.
- Addthe choppedmirepoix andthe herbsandspices.
- Do not letthe stockboil.Keepitat low simmer.
- Skimthe surface as oftenas necessaryduringcooking.
- Keepthe waterlevel above the bones.Addmore waterif the stock
- reducesbelowthislevel.
- Simmerforrecommendedlengthof time.
o Beef andVeal bones6 – 8 hours
o Chickenbones3- 4hours
o Fishbones30 – 45 minutes.
- Skimthe surface and strainoff the stock througha china cap linedwith
- several layersof cheese cloth.
- Cool the stock as quicklyaspossible usingthese method:
o Venting
o Ice Bath
o ShallowPan
- Whencooled,refrigeratethe stockin coveredcontainers.Stockwilllast2- 3
daysif properlycooledandstored.
DEMO
PreparingBrown Stocks
· The difference betweenbrownstockandwhite stockisthatthe bonesand
mirepoix are brownedforthe brownstock.Butexceptforthese
differences,the procedure isessentiallythe same.
o Do not washor blanchthe bones.The moisture will hinderthe browning.
o Place the bonesinroastingpan inone layerand browninhot oven375F
(190C) or higher.
o Whenthe bonesare well browned,removethemfromthe panandplace in a
stock pot.Coverwithcoldwaterand bringto simmer.
o Drain andreserve the fatfrom the roastingpan.Deglaze the panby adding
waterand stirringoverheatuntil the browndrippingsare dissolvedor
loosened.Addtothe stock.
o While the stocksare gettingstarted,palce the mirepoix inthe roastingpan
withsome of the reservedfatandbrown the vegetableswell inthe oven.
o Whenthe water inthe stock potcomesto a simmer,skimandcontinue the
same as for white stock.
o Addthe brown vegetablesandproducttothe stock pot.If desired,theymay
be helduntil 3 – 4 hours before the endof the cookingtime.Some chefsare

cookingbrownstocklongerthan10 hoursor simmeringthe stockovernight,
Other tips: some chefsare cooking or sauteingthe mirepoix withthe tomato
productuntil brown.Some are doingthe browningof vegetableswiththe bones.
DEMO
O. Sauces
· A flavorful liquidusuallythickened,whichisusedtoseason,flavorand
enhance otherfood.
QualitiesAddedby Sauces
· Moist
· Flavor
· Richness
· Appearance (colorandshine)
· InterestandAppetite
Structure of Sauce
· Liquid(bodyof a sauce)
· Thickeningagent
· Seasoningandflavoring
Liquid
· Providesthe bodyorbase of mostsauces
1. White stock (chicken,veal orfish) –Veloute Sauces
2. Brown stock – for BrownSaucesor Espagnole
3. Milk – for Béchamel
4. Tomato plusstock – for TomatoSauce
5. Clarifiedbutter–for Hollandaise
ThickeningAgent
· A sauce must be thickenoughto clinglightlyona food.Otherwise,itwill
justrun off and lie ona paddle inthe plate.(nappe)
· Consistencyof the sauce can affectpresentationandappearance of the
food.
Starches as Thickeners
Starchesare themost common thickener.
a. Cornstarch
b. Arrowroot
c. Waxy maize
d. Breadcrumbs
e.Potato starch
f.Rice flour
Other VegetablesandGrainProducts as Thickeners

· Starchesthickenbygelatinizationthe processbywhichstarchgranules
absorbwater andswell tomanytimestheiroriginal size.
· Starch granulesmustbe separatedbefore heatinginliquidtoavoid
lumping.
· Mixingthe starch withfatthisis the principle of the roux andbeurre
manie.
· Mixingthe starch withcoldliquidthisprinciple isusedforotherstarches
such as corn starch.
· Slurry is a mixture of rawstarch and coldliquid.
· Roux is a cookedmixture of equal partsof fatand flour
Fats for Making Roux
· Clarifiedbutter
· Margarine
· Animal fats
· Vegetableoil andshortening
Flour
· The thickeningpowerof flourdependspartlyonitsstarchcontent.
· Breadflourhas lessstarchand more proteinthancake flour.(8ouncesof
cake flourvs.10 ouncesof breadflour.)
PreparingRoux
· A roux mustbe cookedsothat the finishedsauce doesnothave the raw
starchy taste of the flour.
White Roux – is cookedforjusta fewminuteswhichisjustenoughto
cook outthe raw taste.
Blond Roux or Pale Roux – is cookeda little longerjustuntil the Roux
beginstochange to a slightlydarkercolor.
· Brown Roux – is cookeduntil ittakesona lightbrowncolor anda nutty
aroma.
Basic Procedure on Roux Making
· Meltfat
· Addcorrect amountof flour
· Cookto requireddegree forwhite,blond,orbrownroux
Incorporating the Roux
General principles
· Liquid+ roux,or roux + liquid
· The liquidmaybe hotorcooled,butnotice cold
· The roux maybe warmor cold,but not sizzlinghot
Other ThickeningAgents
· Beurre manie – isequal part of soft,raw butterand flour.
· White wash– isa thinmixture of flourandcold water.
· Cornstarch(slurrymixedwithcoldwater)

· Arrowroot(usedlike cornstarch)
· Waxymaize isusedfor saucesthat are to be frozen
· Pre-gelatinizedorinstantstarches
· Breadcrumbs
Liaison
· Ingredients:Eggsand Cream
· Egg yolkshave the powerto thickensauce slightlydue tocoagulationof
eggproteinswhenheated
· Egg yolksare alsousedas thickeningagentforHollandaiseandrelated
saucesby emulsification
Procedure on Making Liaison
· Beat togetherthe eggyolksandcreamin a stainlessbowl (2to3 parts
cream to 1 part eggyolk).
· Veryslowly,addalittle of hotliquidtothe liaison,beatingconstantly.This
iscalledtempering.
· Off the heat,add the warmed,dilutedliaisontothe restof the sauce,
stirringwell asyoupourit in.
· Returnthe sauce to lowheatto warmit gentlybutnotto heat ithigher
than 180F (82C).
· Holdfor service above 140F (69C) but lowerthan180F (82C).
Reduction
· Concentrate flavors
· Adjusttexture
· Addnewflavors
Terminology
o To reduce by one-half - Demiglaze
o To reduce by three-fourths
o To reduce au sec– meansto reduce to nearlydryor until dry
o Deglazing–meansto swirl a liquidinasauce pan or other panto dissolve
cooked particlesof foodremainingatthe bottom.Liquid,wineorstockare
beingused.
o Monter au beurre – to swirl piece of raw butterina sauce or soup.
Five Mother Sauces
o Béchamel=Milk+ White Roux
o Veloute=White Stock(Veal,ChickenorFish)+White orBlondRoux
o Brownsauce or Espagnole=BrownStock+ BrownRoux
o Tomato sauce=Tomato+ stock + (optional roux)
o Hollandaise=Butter+Egg yolks

DEMO

P. Soups
Liquidfoodderivedfrommeat,poultry,fishandvegetables
ClassificationofSoups
· Clearor unthickenedsoups
· Thicksoups(cream soups,puree soups,bisques,chowders)
· Special soups
Clear Soups
· Broth and bouillon– are twotermsusedin manydifferentways,butin
general theybothrefertosimple,clearsoupswithoutsolidingredients.
· Vegetable soups– is a clearseasonedstockor brothwiththe additionof
one or more vegetablesandsometimesmeatorpoultryproductsand
starches.
· Consommé – is a rich, flavorful stockorbroththat has beenclarifiedto
make it perfectlyclearandtransparent.
Thick Soups
· Cream soups – are soupsthat are thickenedwithroux,beurre manie,
liaisonorotherthickeningagentsandhave the additionof milkand/or
cream.
· Purees– are soupsthat are naturallythickenedbypureeingone ormore
of theiringredients.
· Bisques– are thickenedsoupsmade fromshellfish.Theyare usually
preparedlike creamsoups.
· Chowders– are heartyAmericansoupsmade fromfish,shellfish,and/or
vegetables.Theyusuallycontainmilkandpotatoes.
· Potage – is a termsometimesassociatedwithcertainthick,heartysoups,
but itis actuallya general termforsoup.A clear soupiscalledpotage
Clair.
Specialtyand National Soups
· Thisis a catch all categorythat includessoupsthatdon’tfitwell intothe
maincategoriesandsoupsthat are native to particularcountriesor
regions.
· Specialtysoupsare distinguishedbyunusual ingredientsormethods,
such as Turtle Soup,Gumbo,PeanutSoup,andColdFruitSoup.
· Coldsoupsare sometimesconsideredspecialtysoups,andinfactsome
of themare.But manyof coldsoupsare simplyaversionof basicclear
soup.
· Examplesare jelliedconsommé,coldcreamof cucumbersoup,and
vichyssoise.
DEMO

Q. Basic Baking
Major Baking Ingredients
Flour,Grains and Starches
Whole wheatflours
Sugars
Dairy Products
Fats and LeaveningAgents
Fats
LeaveningAgents
Nuts
Flavorings
Fruits
Liquids
Scaling Tools

Yeast
-celledorganismcalledafungus.Itisfoundeverywhere onfruits,vegetables,eventhe air.
– Freshyeast
– Active dryyeast
– Instantyeast
- moist
- warmth
- sugar
Types ofBread Dough
Lean Dough
- lowin fat andsugar
o Hard crustedbread androlls.Italianbread,Frenchbread,Pizza,Rye
o Softcrustedbreadsand rolls
Laminated Dough
doughafteritis made bya seriesof rollingandfolding.These products
have a flakytexture.
a. Non-sweetCroissant
b. SweetDanish
12 Steps ofBread Production
1. ScalingIngredients
2. Mixing
ountof mixingisdependentuponthe type of doughyouare mixing.

3. Fermentation
environment.
Youngdough
Olddough
4. Punching
5. Scalingor Portioning
6. Rounding
esshaping.
7. BenchResting
.
8. Shaping
s.
9. Proofing
.
10. Baking

o Lean Breads:450º F - 425º F
o Hard Crusted:425º F - 475º F
o Rich Dough:350º F - 400º F
11. Cooling
12. Storing
– isthe change of moisture andaroma of bakedgoodsdue to change of structure and moisture
loss.
Basic Breads
Cakes
Type of Cakes
HighFat Cakes
shelf life
1. Creaming
2. Blending
Methodsof Preparation
For High Fat Cakes
Creaming
1. Fat + Sugar
2. Eggs (bitby bit) – beat well aftereachaddition.
3. Dry-Wet-Dry-Wet-Dry
Blending
1. All dry ingredientsinone bowl
2. All liquidingredientsinone bowl
3. Liquid --->Dry
4. Mix until justblended
1. Dry Ingredients+Fat (lowspeed)

2. Add liquidintwostages
Additionof Liquidin Two Stages
STAGE 1
o Pour inhalf the liquidingredients.
o Mix fortwo minutesatlowspeed.
STAGE 2
o Pour the remainingliquidinthree additions.
o At lowspeed,mix fortwominutesaftereachaddition.
o Mix until well blended.
o Make sure to scrape downthe sidesof the bowl.
Methodsof Preparation
Low Fat Cakes
• Sponge Method: Use ofEggs
1. Warm foamingmethod
a) Whole eggs+ sugar = FoamWarm water.
Warm water
b) Foldin sifteddryingredientsintothe foam.
c) Blendinmeltedbutter.
= Genoiseor French spongecake
• ColdFoaming Method
a) Eggs are separated.
b) Egg yolks+ sugar = foam
c) Egg whites+ sugar = stiff peaks
d) Foldwhitesintoeggyolks.Alternatelysiftindryingredients.
• ChiffonMethod
- Oil + chemical leavener
- Leaveners:Airandbakingpowder
MethodOf Preparation:
1. Siftdry ingredients+part of the sugar
2. Oil + Egg yolks+ Water + Flavoring
3. Egg yolk+ Oil mixture +Dry ingredients
4. Egg whites+Remainingsugar
5. Foldegg whites+Batter (#3)
• Angel FoodCake Method
Egg whitesonly(roomtemperature)
Verylighttexture
No frostingneeded

MethodOf Preparation:
1. Flour+ cornstarch + ½ sugar
2. Egg whites+cream of tartar + ½ sugar
3. Foldin flourintobeateneggwhites
Pan Preparations
1. Grease panswithshortening.
2. Line themwithbakingpaper.
3. Flourthe bottomsandsides.Tapout excessflour.
4. Do notgrease pansfor angel foodcake.
Scaling
1. Pans shouldbe ¾ filled.
2. Batters made by the creaming,blending,andchiffonmethodsshouldbe gentlytappedtoremove
large air bubbles.
Baking
1. Alwayspreheatovenbefore baking.Donotmake the batterwait.
2. Commontemperatures:325°F 375°F.
3. If no temperature isgiven:
o Larger surface area = highertemperature
o Tall cakes (Bundtor tube) = lowertemp
4. Check5-10 minutesbeforeitshouldbe done,notearlier.
5. Appearance:
o Lightto GoldenBrown
o Edgesbegintopull awayfrom the sides
6. Touch: Cake shouldspringback.
7. Cake Tester:Skewerortoothpick
Baking Guidelines
1. Let cakescool 10-15 minutesintheirpanbefore removingthem.
2. Run a knife alongthe sidesof the pantocompletelyloosenthe cake.
3. Cool completelyonawire rack.
4. Angel foodcakesand chiffonsshouldbe turnedupside downimmediatelyaftertheyare removed
fromthe oven.
Pate a Choux
“cabbagepaste”
Choux pasteorÉclair Paste
ChouxPaste
• There are 5 basic ingredientsinpâté á choux. Each of whichhas itsownfunction.

1. Flour
Bread Flour- it isthe bestchoice.The mediumproteincontentprovideenoughstructure forth
productto holdup. Softflourswon’twork.
2. Wateror Milkor Combination
-hydrate the flour.Italsoprovidessteamforleavening.
3. Butter, Margarine or Oil
4. Eggs
quantityof water.
5. Salt
Methodsof Making Pate a Choux
Methodsof Preparation of ChouxPaste
- Boil the liquid,fat,sugarandsalt.
- witha paddle attachment;mix the batteronspeedone fortwoto three minutesto
dissipate the heat.Thenstartaddingthe eggsone at a time.
create achannel inthe batter.If the channel closesslowly,you
are at the right consistency.
Pipingof ChouxPaste
Baking Choux Paste
t steamcan developquickly.
Storing ChouxPaste
Pâte à Choux Products
inbothsweetandsavoryapplications.Some sweetproductsinclude the
following:
o Cream Puff – Pipedlike alarge rosette
o Éclairs – shouldbe 3-4 incheslongfilledwithcreamorcustard.
o Paris Brest – 8-10 inchescircle toppedwithslicedalmondsandhazelnutorchocolate filling.
o French Crullers– a 3-4 inchcircle,deepfriedtoppedwithpowderedsugar.

Ingredients:
Unsaltedbutter380 g
Water 755 g
Salt12 g
Granulatedsugar15 g
Breadflour567 g
Eggs 687 g
Methodsof Production:
• Putthe water,unsaltedbutter,saltandsugar ina pot and bringto a rollingboil.Pourthe breadflour
and stiruntil ingredientsare completelycombined.Itmustlooklike aroux or paste.
• Usinga paddle attachmentbeatthe mixture atmediumspeedfor3minutestoreduce the heat.
• Pourthe eggs bitbybit and scrape the bowl occasionally.
• Pipe the mixture onasilicone matoron a greasedparchmentpaper.
Yield:
Dependsonthe desiredsize
Icing or Frosting
tcoatingsforcakesandother bakedgoods.
Three main functions ofan icing:
1. To contribute flavorandrichness.
2. To improve appearance.
3. To keepqualitiesbyformingaprotective coatingaroundcakes.
Butter Cream
Three mostpopulartypesof ButterCream:
1. Simple
2. Swiss
3. Italian
Simple/American
Swiss
terintoaSwissMeringue.
1. Egg Whites
2. Sugar
3. Butter
Italian
1. Egg Whites
2. Sugar

3. Butter
Other Typesof Butter Cream
French/Mousseline
intobeateneggyolks,thenwhippinginsoftbutterandflavoring
1. Yolks
2. Sugar
3. Butter
*An Italian meringuecan then be folded in foradded lightness.
German
Fondant Type Butter Cream
Cream Cheese Icing
Decorator’s Butter Cream
reamingpowderedsugarandshortening.
Butter vs. Shortening
Advantages of Butter
Advantages of Shortening
FlavoringButter Cream
- mustbe temperedin,use 23 oz perpound.
- may needtobe warmedtosoften,flavortotaste.
- flavorto taste.
- Imitationvanillamaybe preferablebecauseitisclear.
- will leave strongalcoholtaste.
- Make sure to taste your buttercream.
DifficultieswithButter Cream
f it and whipwithremaining2/3.

Foam Icing
— shouldbe usedimmediatelyandservedthe same day.
Fudge
Usesof Fudge Icings
Fondant
consistency.
RolledFondant
attermade withwater,gelatin,powderedsugar,glucose andglycerin.
Glaze
flavor,moistureandshine.
Types ofGlaze
Usesof Glaze
maintainfreshlookof cakesandpastries.
*All glazesmustbe appliedwarm.

Royal Icing
Royal Icing Uses
WhippedToppings
Flat Icings
Made frompowderedsugarandwater
Piesand Tarts
Pies
Tarts
rstartdoughfrompie doughisthat it containssugarand sometimeseggs
CompositionofPiesand Tarts
Fats Usedin Tarts and Pie Dough
–flakiestcrust
– bestflavor
–onlya portion
– onlya portion
–savoryproducts

Three Types of Pastry Dough
– ―brokenpastry‖
– ―sweetpastry‖
–―sandypastry‖
Pate Brisee
1. Dry all ingredientstogether.
2. Cut in the coldfat.
3. Drizzle inice water.
4. Wrap inplasticthenchill.
Pate Sucree
1. Cream butterand sugar.
2. Slowlyaddeggsand milk/cream.
3. Add flourandsalt.
4. Wrap inplasticandchill.
Pate Sablee
1. Cream butterand sugar.
2. Slowlyaddeggs.
3. Add flour,saltandsometimesaleavener.
4. Wrap inplasticandchill.
Six Waysto Ensure Tender and Flaky Crust
BlindBaking
DEMO

R. CookingMethods
Heat Transfers
· In orderfor foodto be cooked,heatmustbe transferredfrom the heat
source.
Conduction
· Conductionoccursintwo ways
1. When heatmovesdirectlyfromone itemtosomethingthattouchesit.
2. When heatmovesfromone part of somethingtoan adjacentpart of the
same item.
Convection
· Convectionoccurswhenheatisspreadbythe movementof air,steamor
liquidincludinghotfat.
Two Kinds of Convection
· Mechanical
· Natural
Radiation
· Radiation
· Infrared
Microwave – In microwave cooking,the radiationgeneratedbythe oven
penetratespartwayintothe food,where itagitatesthe moleculesof water.
Effectsof Heat on Food
CookingTime
Factors that affectfooddoneness:
· Temperature
· Speedof heattransfer
· Size,temperature (product) andindividual characteristicsof fooditems
CompositionofFoods
1. proteins
2. fats
3. carbohydrates
4. water
5. plussmall amountsof othercompoundssuchas minerals(including
salt),vitamins,pigments(coloringagents),andflavorelements.

Componentsthat AffectsFoods
· Proteins
· Carbohydrates
· Fats
· Fiber
· Minerals
· Pigments
· FlavorComponents
Proteins
· Major componentof meat,poultry,fish,milkandmilkproducts.
· Whenproteinsare heated,theybecome firm, orcoagulate.
Connective Tissues These are special proteinsthatare presentinmeats.
Acids
There are twoeffectsof AcidsonMeat
· SpeedCoagulation
· Helpsdissolvesconnective tissues
Carbohydrates
· Starchesand sugar are both carbohydrates.
· The twomostimportantchangesincarbohydratescausedbyheatare
caramelizationand gelatinization.
Fruit and Vegetable Fiber
Fiber– Sugar makesfiberfirmer.
DRY COOKING METHODS
In dry-heatcooking,heatistransferredtofoodviaair,fat,metal,or radiation. These cookingmethods
generallyuse highertemperaturesthanmoistheatcookingmethodsbecause air,fat,andmetal canbe
heatedtotemperaturesmuchhigherthanthe boilingpointof water
Baking – Bakingutilizeshotairtotransferheatto foodand can yieldawide varietyof resultsdepending
on the temperature,rackposition,andtype of bakingsheetordishbeingused.Bakingwitha
conventional ovenusesstillhotairwhile aconvectionovenusesforcedairthatblowsoverfoodasit
cooks. Convectioncooking transfersheatmore quicklyandtherefore oftenhasashortercookingtime
than withconventionalovens.
Broiling– Broilingisa cookingmethodverysimilartogrillingthatcanbe achievedinthe oven.Broiling
consistsof placingfoodveryclose toan intense heatsource forquickcookingat a very high
temperature.The heatsource forbroilingisabove food,asopposedtobeingbeneathfoodwhen
grilling.Mostovensonlyhave one temperature
settingforbroilingandthe amountof heatappliedtothe foodis controlledbymovingthe itcloseror
furtherawayfrom the heatsource.

Frying – Fryingutilizesfattotransferheatto food.Althoughfatisa liquidatfryingtemperatures,itis
still consideredadry-heatcookingmethodbecauseitdoesnotinvolvewater.Fryingismostoftenused
to achieve abrownand crispyendproduct.Althoughdeepfryingmaycome tomindfirst,sautéing,stir-
frying,andpan fryingare all methodsforfryingfood.
Grilling– Justas withbroiling,grillinginvolvesexposingfoodtoa veryintense heatsource fora short
amountof time.Unlike broiling,the heatsource isbelow the foodratherthanabove.The heatsource
for grillingcanbe directflamesfromeither gasorcharcoal,or radiantheatfromcharcoal briquettes.
Roasting – Roastingisa similartobakingbut the termis usuallyreservedformeatandpoultry.Unlike
baking,foodthatis roastedisoftenbastedwithfator otherliquidstopreventthemfromdryingduring
the cookingprocess.
Moist-HeatCookingMethods
In moist-heatcookingmethods,liquidorsteamisusedtocook the food.Flavoredliquids,suchasbroth
or wine,canbe usedasthe heattransfermediumandwill alsoaddflavorduringthe cookingprocess.
Leftoverliquidsfromthe cookingprocesscanalsobe usedto make sauce or stock.
Moist-heatmethodsare particularlyusefulforsofteningtoughfibers,suchasmeatproteinor
plantcellulose.Conversely,the softeningeffectcanbe detrimentaltosome food,therefore making
moist-heatapoorchoice
Blanching - Blanchinginvolvesdroppingfoodintoboilingwaterbrieflyandthenimmediatelyhaltingthe
cookingprocessbysubmergingthe food intoice water.Blanchingisusedto loosenthe skin onfruitand
vegetablesandtohalt enzymaticactionthatcausesfruitandvegetablestodeteriorate.Fruitand
vegetablesare often blanchedpriortofreezing tomaintaintheircolorandfreshnessduringstorage.
Boiling– Atsea level,waterboilsat212° F. Boilingwaterhaslarge,vigorous bubbles,whichcandisrupt
or damage delicate foods.Boilingisusedtocookstronger,heartyfoodssuchas beans,pasta,or tough
vegetables.Because of the highheatinvolved,boilingisusuallyarelativelyquickcookingmethod.
Braising – Braisinginvolvessimmeringlarge cutsof meatina small amountof liquidinacovereddish.
Keepingthe braisingdish coveredtrapsmoisture withinandhelpsintensifythe flavors.Liquidsusedfor
braisingare oftenwine,stock,orthe meat'sown juices.
Poaching – Partiallyorfullysubmergingfoodintowateroranotherliquidthathasreached160-180° F is
calledpoaching.Waterat thistemperature ishotterthanscaldingbutisnotvigorouslybubblinglike

boilingwater.Thisallowsfordelicate foodstobe cookedwithoutbeingdisruptedordamaged.Poaching
isoftenusedwitheggsandfish,bothof whichwouldbreakapartif exposedtorapidlyboilingwater.
Scalding – Water that has reached150° F isconsideredscalding.Atthistemperature,waterwill have
bubblesattachedtothe side or bottomof itscontainerthat donot release ormove as theydowith
simmeringorboilingwater.The scaldingtechnique issometimesusedtohelpsolids,suchassugar,
flour,or chocolate,dissolve more easilyintothe liquid.Scaldingwasalsousedinthe pastto kill bacteria
inmilkbefore pasteurization wassoprevalent.
Simmering– Simmeringliquidsare above 180 F but notvigorouslybubblinglike boiling
water.Simmeringliquid hasgentlebubblesthatrise swiftlyfromthe bottomof the pot.Simmeringisa
more gentle cookingmethodthanboilingandisoftenusedforlongandslow cookingprocessesbecause
there islessevaporationthanwithboiling.Toughmeat,soups,andstewsare oftensimmeredoverlow
heatfor longperiodsof time.
Steaming– Steaminginvolvesthe transferof heatthroughvaporizedwaterorother
liquids.Thisisbyfarthe most gentle moist-heatcookingmethod.Becausefoodisnotallowedtosteep
inthe hotwater, steamedfood retainsmore nutrientsthanfoodthatisboiledorsimmered. Pressure
cookersutilize steamandpressure toincrease the cookingtemperature above the boilingpointof
water.
Stewing– Stewingissimilartosimmeringinthatthe liquidisheateduntilitformsgentle,yetquickly
movingbubbles.The differencebetweenstewingandsimmeringisthatstewinggenerallyinvolvesa
much smalleramountof liquidthatisretainedandservedwiththe foodasasauce.Stewingisgreatfor
softeningtoughcutsof meator fibrousvegetables.
DEMO
S. Appetizers
Appetizers are servedbefore ameal,andisthe mostcommonterm forhors d'oeuvre.Lightsnacks
servedoutside of the contextof ameal are called horsd'oeuvres
Salads
Salad Components
· Foundation
· Body
· Garnish
· Dressing

Foundation
· Base ingredientof asalad;Leafygreensoftenserve asa salad’s
foundation.
Body
· Main ingredientsof asalad;Createsthe salad’sidentityandoftengives
the saladits name.
Garnish
· Contributestoa salad’svisual appeal andveryoftentoitsflavor.A
garnishshouldbe colorful,edible,andthe same temperature asthe salad
itself.
· It shouldbe simple sothatitdoesnot overpowerthe presentationof the
salad
· Commongarnishesincludeherbs,hardcooked
eggs,olives,fruits,
cheese,andnuts.
Dressing
· Sauce that complementsasalad’sflavorandsometimesbindsthe salad
ingredientstogether.
o VinaigrettesTemporaryemulsion
o Creamstyle or fatty – Permanentemulsion
o Simple oil andvinegar,flavoredoils
Salad Greens
· A varietyof greensare available foruse insalads
· Notall are green,some greensrequire cookingtomake themmore
palatable.
· Baby varietiesof sturdiergreensnotusuallyusedinsalads,suchasbeet
greensandmustardgreens,alsomake excellentadditions.
· Saladgreenscan be classifiedintotwogeneralcategories: mildgreens
and flavor addinggreens
· Flavoraddinggreenscanbe eitherspicyorbitter.
Types ofSalad Greens
· Traditional Greens:Have amildflavor;can be usedbythemselvesor
combinedwithothergreens.
· FlavorAdding
Greens:Classifiedasgreensalthoughtheymaybe red,
yellow,brown,orwhite.
Salad GreenVariety
Radicchio: A cabbage like plantwithaslightlybitter,redleaf;addscolorand
flavorto freshsalads.
Mesclun:A popularmix of babyleavesof lettucesandothermore flavorful greens.

Edible Flowers:Addunusual flavors,dashesof brightcolor,andinteresting
texturestosalads.
Salad GreensInclude:
1. Oak Leaf
2. Escarole
3. LolloRosso
4. Romaine Lettuce
5. Spinach
6. GreenIce
7. Mizuna
8. Dandelions
9. Sorrel
10.Arugula
11.ButterheadLettuce
12.Looseleaf Lettuce
13.TrevisoRaddicchio
Etc.
CleaningSalad Greens
1. Soak the greensforseveral minutes usingcoldwaterbathina bowl or
use a sanitizedsinkif cleaninglarge amountof greens.
2. Lift the greensoutof the waterwithcare.Drain theminthe colander.
3. Gentlypat downwithpapertowels.asalternative,use asaladspinnerto
spindry
wetgreens.
Salad Dressing
· Both sauce and seasoningshouldcomplimentthe flavorsandtexturesof
the saladingredientsandnotdominate them.
Kinds ofDressing
Emulsion– A mixture of twounmixableingredients
VinaigretteDressings TemporaryEmulsions
Mayonnaise- basedressings Permanentemulsions
SimpleDressings simple liquidsthatcontribute moisture andflavortosalads.
 Lemon juice freshlysqueezedlemonjuice isanacidicdressingthat
givesa tangto salad.
 Olive oil a fruity,aromaticdressingwhenusedalone onasalad
 Flavoredvinegars populardressings,addvividflavortosaladsbutno
Fat
PreparingGreens
1. Separate the leavesandsubmerge themincoldwaterseveral timesto
rinse off all dirtand grit
2. Lift greensoutof the wateranddry the leavesthoroughlywithpaper
towels
3. Cut or tear the greensintobite size pieces

Types ofSalads
· GreenSalads – leafygreens
· Side Salads made from vegetables,potatoes,grains,pastas,legumes
· ComposedSalads – made bycarefullyarrangingitemsonaplate,rather
than tossingthemtogether
· Desserts Salads oftensweetandusuallycontainfruits,nuts,and/or
gelatin.Dressingsfordessertsaladsmayincorporate creamorliqueur
Sandwiches
A sandwich isa fooditemconsistingof one or more typesof foodplacedonor betweenslicesof bread,
or more generallyanydishwhereintwoormore piecesof breadserve asa containerorwrapperfor
some otherfood.
Types:
Basic Closed(e.g.hamburgers)
OpenFace (e.g.pizza)
Grilled(e.g.grilled cheese)
Fried(e.g.Monte Cristo)
Preparingand PlatingHot Sandwiches
· Make sure all hot meatfillingsare thoroughlycookedbefore grillingthem.
· Completelyassemblesandwichesbefore grilling.
· Make sure that coldfillingsare crispandcold.
· Coldfillingscanbe placedonthe side.
· Don't overloadhotwraps.It can breakthe wrap or cause everythingtofall out.
· Make sure that hot sandwichesare servedonwarmplates.
Preparingand PlatingCold Sandwiches
· Use the freshestbreadpossible.If the breadistoasted,youcanuse day oldbread.
· Do not prepare saladsandwichesinadvance.
· Make sure that coldsandwichesare servedoncoldplates.
· Coldsandwichesare usuallycutintohalves,thirds,orquarters.Each sectionisoftenheldtogetherwith
a frilledtoothpick.
DEMO

Pasta
· Pasta is one of the easiest and versatile food products available in the market.
· The main ingredient of pasta is flour and water or egg, sometimes oil is added to give it fullness in
flavor.
· There are overa hundredkindsof pasta.It isavailable inanumber of shapes, sizes, colors and flavors.
It can either be dried or fresh.
Quality Characteristic of Pasta
· Flour: Highprotein semolina flour should be used.
· Freshness: Pasta should be hard and brittle. It should snap cleanly.
Purchasing Pasta
Dried Pasta
· It comes in different shapes and sizes that are available in bags and boxes. These are usually brittle.
Fresh Pasta
· It is labor intensive to prepare.
· It can be purchased through pasta suppliers or in a frozen form.
Storing Pasta
Dried Pasta
· Store in a dry place between 50ºF70ºF.
Fresh Pasta
· Wrap tightly and keep in the refrigerator.
Boiling Pasta
· Use at least one gallon of water for each pound of pasta in a large enough stockpot for the pasta to
move around freely.
· Add about 1 oz. of salt per gallon of water.
· Bring the water to a full boil and add the pasta.
· Stir the pasta occasionally as it continues to boil for the indicated time.
· Test the pasta for doneness. If it cuts easily with a fork the pasta is done.
· Drain it into a colander.
If serving immediately, just plate the pasta and serve it. If serving the pasta later, rinse it with cold,
running tap water to halt the cooking process.
Baking Pasta
· Pasta is partially cooked before it is layered or stuffed.
· Other ingredients are added and the dish is baked.
· Cannelloni Pasta (stuffed pasta)
Beef
· Creamcolored fat and bright red meat.
· The best beef is marbled with fine strands of fat called marbling.
· Lower grades of beef have thicker marbling or no marbling.
· No marbling beef is tough when cooked.

Cattle – is the general term for domesticated bovine animals
Category defending on sex, and age;
· Calves – young cattle of either sex
· Calf – (bull or female calf also called heifer calf)
· Bulls – mature uncastrated
· Steers – castrated
· Heifers – male cattle
· Cows – mature female cattle
Composition of Beef
· Water 75%
· Protein 20%
· Fat 5%
Nutritional value
· Vitamins (vitamins A, K & B vitamins)
· Minerals
· Carbohydrates
Cuts of Beef
Primal Cuts
· These are large primary pieces of meat separated from the animal.
· The most popular forms of meat purchased by foodservice operations.
· They can be easily handled and stored.
Fabricated Cuts
· These are smaller portions taken from primal cuts.
· They are menu sized portions of meat.
· Purchasing fabricated cuts as exact portions can limit waste.
Whole Carcass
· The carcass is what is left of the whole animal after it has been slaughtered.
· It usually does not include the head, feet and hide.
Carcass Structure
· Bones
· Muscle fiber
· Connective tissue
Collagen – soft white color that turns to gelatin when dissolve.
Elastin – hard, yellow that is not easy to dissolve even in prolong cooking.
Choice Breed
Angus
Kobe
Chianina
Piedmontese

Primal Cuts
· Chuck - It comes from the shoulder of the animal.
It yields some of the most flavorful and economical cuts of meat.
It also tends to be tough, fatty and bony.
· Shank
· Rib - It is the primal cut of beef consists of ribs and some of the backbones.
This cut is tender and well marbled with fats.
· Brisket
· Short plate
· Flank
· Loin - It is the front potion of the beef loin that has a rib and some of the backbone.
It yields the most tender and expensive cut of meat but they are not the most flavorful.
Top loin and Sirloin are not so tender but have more flavor.
It requires little work to make it flavorful.
It does not need to be marinated in advance or to be cooked on a high heat.
· Sirloin
· Round - It is the large, hind legs.
These cuts are tougher because the muscles are well exercised.
Round cuts do well when cooked with moist heat method.
Breast/Flank
· The breast and flank yield an assortment of cuts including:
– Flank Steak
– Skirt Steak
– Hanger Steak
– Short Ribs
– Brisket
Miscellaneous Cuts
· This category includes cuts taken from different parts of the carcass.
– Ground beef
– Stew meat
– Soup bones
Veal
· It is the meat from calves that are less than nine months old.
· It is delicately flavored and tender.
· In general, veal should have a firm texture, light pink flesh and has little fat.
· Veal meattendstodry out easilybecause the meatislean.Moistheat cooking method is advice when
cooking the meat.
Primal Cuts
· Shoulder
· Rib - It is usually cut into chops.
The entire rack of ribs can be roasted whole or it can be tied up together to form veal crown.
· Loin - The primal loin cut is located behind the ribs.
It has the most buttery cut but a little expensive than the other parts.

· Leg - The choice meatin the leg is often sliced into thin cutlets to be used in scaloppini, schintzel and
escallops.
· Breast - The breast includes the lower end of the ribs, along with some fairly lean meat.
The meat from the ribs is very tender which makes it a popular menu choice.
Miscellaneous Cuts
· This category includes cuts taken from different parts of the carcass.
– Ground veal
– Stew meat
– Shank [Osso Bucco]
Lamb
· Lamb meatcomesfrom sheepthatare lessthan one yearold.
· It isdelicatelyflavoredandhasalittle marblingof fatinitsleanareas.
· In general,lambmeatshouldbe firmandfinelytextured;itshouldhave
lightpinktodeepredfleshcolor.
Fish
· Fish,like meatandpoultryismade upof protein,fatandwateras well as vitaminsandminerals.
· Fishhas little connective tissue whichmakesittenderandeasilycooked.
· Some fishhaslarge amountof fat.
· Fish,maybe dividedintothreecategoriesaccordingtoskeletal type.
Categoriesof Fish
· FlatFish
· Flatfishhave a backbone runninghorizontallythroughthe centerof the fish.
· Theyswimhorizontally.
· Theyhave dark skinon the upperside of theirheadtohide from predators.
· Both eyesare locatedontop of the head.
· RoundFish
· The backbone of thiskindof fishliesonthe upperedge of the body.
· Theyhave an eye on eachside of the head.
· The bodyisround,oval or compressed.
· It swimsuprightina vertical position.
· BonelessFish
· Thiskindof fishhascartilage insteadof bones.
· It has smoothskininsteadof scales.
· Some of themare beinggroupedwithroundfish.
CompositionofFish
· Protein
· Fat

· Water
· VitaminsandMinerals
Fish’sStructure
· Backbone
· Internal skeletonof cartilage
· Bones
· Gills
· Fins
Handling Fish
· Fishand Shellfishare one of the mostperishablefoods.
· It isimportantto store themproperlyanduse itas soonas possible.
Checkthe followingwhenbuyingfish:
· Smell
· Touch
· Appearance
ObjectivesinReceivingFish
· Freshness
· Freshfishshouldsmell like fresh seaweedorthe ocean.
· It has a firmfleshwhentouched.
· Fleshwill springbackleavingnoindentation.
· It shouldfeel slickandmoistandnot slimy
· The Scalesare intact
· It shouldhave clearandroundedeyes.
· Quality
· The gillsshouldbe brightred.
· Cut fishshouldbe moist.Nobruises&bloodspots.
· The fleshshouldnotseparate whenbent.
· Time
FrozenFish
Frozenfishshouldbe…
· Solidlyfrozen
· Well wrapped
· No off odor
· No darkspots
· No fadingordiscolorationof pinkorred flesh
· No freezerburn
· Coatedwiththinlayerof ice crystals
CannedFish
· Do not purchase dentedordamage can.
· Airtightinsealedvacuumpackedwithoutoxygeninsidethe plastic.

· Make sure that there are no signof refreezingorhasnot beenrefrozen.
· The can has notears,holesor leakage.
ObjectivesofStoring Fish
· To keepthe fishmoist.
· To preventfishodorsandflavorsfrombeingtransferredtootherfood.
· To protectdelicate fishfrombeingbruised.
· To keepitfreshand ingoodcondition.
Storing Fish
FreshFish
· Whole fishmustbe storedonice,while filletsshouldbe keptonice in watertightcontainers.
· The fishshouldbe storesinside the chillerwith(05C) 41F or lower temperature.Itmustbe consume
within2 days
· Live fishmustbe inside atank withcleanwaterandoxygen.
FrozenFish
· Store frozenfishat0F – 10F (18C
– 12C) up to six months.
· To preventfreezerburn,keepfishvacuumpackedorwrappedtightlyin plastic.
· It can be keptsafelyfrozen
Shelf life:
Fatty fish– up to twomonths
Lean fish – upto six months
Thawing FrozenFish
· Neverthawfishatroom temperature.
· Alwaysthawfishinthe refrigerator.Allow 1836 hoursfor frozenfishto thaw properly.
· If ina hurry, thawfishundercoldrunningwaterbutmake sure the fishis securelypacked.
· Whenthe fishiscompletelythawed,donotrefreeze it.
Do’s and Don’t’s
· Wrappedfishproperlytopreventfreezerburn.
· Checkfor qualitybefore preparingfreshorfrozenfish.
· Store cannedfishina cool dry place
· Transferopenedproductina coveredcontainers,label andrefrigerate.
(use withinadayor two)
· Vacuumsealedmustbe store ina box withcrushice inside refrigerator.
· Frozenfishmustbe store inside the freezer.
· Neverrefreezefish.
Market Forms
· Fresh
· Frozen(IQF,block,shatteredpack)
· Whole
· Drawn
· Fillet

· Cubes
· Sticks
· Steak
Standard Forms
· Fillet
· Cubes
· Sticks
· Steak
· Gojounette
· Darn
· Butterflied
· Paupiette
CookingMethod
· Broiled
· Grilled
· Fried
· Baked
· Sautéed
· Poached
· Stewed
· Boiled
Additional Information
· Some fishare beingcaughtor harvestedbecause of theirroe,suchas sturgeonspecies.
3 expensivecaviars
· Beluga
· Cevruga
· Osetra
· Some fishare eatenraw.Like Salmon and Tuna
Pork
· Porkis one of the mostwidelyeatenfoodsinthe world.
· Porkis the meatfrom hogsthat are lessthanone yearold.
· The carcass may be usedinmany differentwaysfromfreshmeatcuts, withthe popularityof certain
cuts and certain cutsand certaincarcass portionsvaryingworldwide.
Primal Cuts
· Loin- The loincanbe dividedintoseveral fabricatedcuts,suchaspork tenderloin,chopsandbackribs.
The tenderloinisthe leanestandmosttendercutof pork.
There are three main partsof the loin:
– Blade end
– Sirloinend
– Rump
· Shoulder/ShoulderButt- The shoulderisthe lowerpartof the foreleg.Itissometimescalledthe
picnicham.

It has a higherfatcontentthan othercuts,makingit ideal forroasting.
· Ham or Leg - The meat fromthispart of the pigis usuallymade intoaham.
Thiscut is verylarge and haslots of musclesandlittle connective tissues.
The tenderloinisthe leanestandmosttendercutof pork.
· Porkside and PorkBelly
· PicnicShoulder/BostonButt -Itis locatedjustabove the shoulder.Thiscuthasa highfat contentbut is
verymeaty.
Bostoncut can be dividedintosteaksandchops.
Poultry
· Poultryreferstodomesticbirdsthatare raisedfor humanconsumption.
· These productsare lessexpensive comparedwithothermeatproducts.
· Theycan be adaptedtoa wide varietyof dishes.
Poultry Category
Chicken
Duck
Goose
Guinea
Pigeon
Turkey
Poultry Composition
PoultryFleshismade upof...
• Water– 75%
• Protein –20%
• Fat – 5%
• Vitamins&Minerals
Good source of B2 niacin& B3
Poultry Structure
Poultryissimilartomeatinstructure.
It ismade up pf the following:
· Muscle
· Connective Tissue
· Fat
· Bone
Tenderness& Maturity
· Dependsonthe age and the amount of exercise the birdgets.
Connective Tissue
· The tissue thatholdsthe muscle fibertogether.The birdwithmore connective tissue will have a
tougherflesh.

Poultry Myth
· Most poultryismarketedyoungtoensure tenderness.
· Young birdcan be cook usingthe ff. techniques:Saute,Roast,Grill,Broil
· Olderbirdshouldbe cookinthe ff ways:Braised,Stew (toensure tendernessandtokeepthe meat
fromdryness.)
· Poultryisnot fabricatedintodifferentcuts.
· Chickenandturkeyfleshisconsideredtobe of twotypes;lightanddark meat
· Lightmeat ison the breastpart.
· Dark meatis on the legpart.
· Lightmeat islowerinfat.
· Lightmeat cooksfasterthan dark meat.
ReceivingPoultry
· Met the USDA standard,(has inspectiongrade stamp.)
· No tears or leakage onthe packaging.
· Have good temperature,color,andodor.
· MAP Should be receivedat41F (5C).
· Ice pack – shippinginself drainingice.
Temperature shouldbe 41F (5C).
Ivory or yellowincolor.
No discoloration.
· Frozen– shouldbe receivedfrozen.
No signof thawing
No discoloration.
Still moistorno freezerburn.
Market Forms
· Fresh
· Frozen
· Dressed
· Cooked
Storing Poultry
· Store in self drainingice immediatelyinsidethe chiller32F – 36 (0C – 2C)
· Keeprawpoultryaway from readyto eatfood.
· Store frozenpoultryproductinoriginal packaging(18C – 12).
· Whole frozenpoultrywilllastupto12 months.
· Poultrypartswill lastupto 4 – 6 months.
· Label and use FIFO.
· Thaw frozenpoultryinsiderefrigeratorinits original packaging.Allow 2– 3 days forwhole birds.
· Neverthawat room temp.
· Cookedpoultryproductcan be keptforup to 4 daysunderrefrigeration.
Rejectpoultryif…
· It has greenishorpurple color.
· It has dark tipsonthe wings.
· It has stickinessunderthe wingsandaroundthe joints.
· Strongodor.

Chicken
· It islowin fat.
· Because of itsrelativelylow cost,chickenisone of the mostusedmeatin the world.
· It isthe mostcommonkindof poultry.
· Nearlyall partsof the birdcan be usedforfoodand the meatcan be cookedinmany differentways.
ChickenClassification
· CornishHena- youngbird,about56 weeks.Itisverytenderandflavorful.
· Fryer/Broilera- youngbirdabout912 weeksandof any gender.Itis tenderandfairlylean.
· Roaster- thisyoungbirdis 35 monthsoldbutstill tender.
· Capona- male castratedchickenundertenmonthsold.Itis slightlyolder butstill tenderandflavorful.
· Stewera- female mature hen,itisovertenmonthsold.Ithas toughflesh butstill veryflavorful.
Turkey
· It istraditionallyeatenasthe maincourse of Holidayfeast.
· It containsbothdark and lightmeat.Lightmeatisconsideredhealthier thandarkmeatbecause of
lowerfatcontent.
· It can be cookedinmanywaysbut it isoftenpreferredroasted.
Turkey Classification
· Fryerroaster - It is a youngbirdof eithergenderandisverytender.
· Young turkey – It ishenor tom withtenderfleshbutfirmerflesh.
· Yearling turkey – a fullymature turkeyyetstill tender.
· Mature turkey – it isa henor a tom withtoughfleshandcoarse skin.
Ducks
· Ducks are mostlyaquaticbirdsthat may be foundinboth freshandsea water.
· It isusedin a varietyof dishesaroundthe globe.Mostof whichinvolve roastingforat leastpartof the
cookingprocessforcrispierskin.
· The meatisderivingprimarilyfrombreastandlegsbecause duckshave highproportionof bone
resultingtoa loweryieldof meat.
· Duck meathas a higherfat contentthanotherpoultrymeat.
Duck Classification
· Broiler/FryerDucklingit isa youngtenderduckwithsoftwindpipe.
· RoastingDucklingitisa youngand tenderduckbut withhardeningwind pipe.
· Mature Duck itis an oldduck withtoughflesh.
Geese
· Geese are aquaticbirds;theyare the original traditionChristmasroast birdandare still the mainchoice
of mostEuropeancountries.
· It ismostlydark meatwithan ample layerof fats.
· Mature goose istougherwhichisgoodfor braisingandstewing.
· Young Goose itis under6 monthsoldand the fleshisstill tender.
· Mature Goose it isoversix monthsoldand the fleshistough.

GuineaFowl
· GuineaFowl isoriginallyfromAfrica.
· It has tenderfleshwithslightlygamyflavor.
· It isideal forsautéingandroastingbut it requiresbardingtokeepthe meat moist.
· Young GuineaItis undersix monthsoldwithtenderflesh.
· OldGuineaitis 12 monthsand olderwithtoughflesh.
Pigeon
· Squabis a youngpigeonithasdark meat withfattyskinlike thatof a duck.
· The meatisverylean,easilydigestibleandisrichin protein,mineralsand vitamins.
· The meatistenderandhas a mildertaste thanothergame birds.Italso requiresbardingtokeepthe
meatmoist.
· Commerciallyraisedbirdstake onlyhalf aslongtocook. Theyare also suitable forroasting,grillingor
searing,whereastraditionallyraisedbirds are bettersuitedtocasserolesandslow cookedstew.
GradingPoultry
The poultrygradingsystemassignsaletterto indicate the level of quality.The highestgrade poultrycan
receive isanA.
Grade A
· Pumpand meaty.
· Has clear skinwithoutblemishes,tears,cuts,orbruises.
· No brokenbones.
· No feathersincludingpinfeathers.
Grade B and C
· It isusedmainlyforprocessedproductssuchas chicken fingersand chickenlollipops.
PreparingPoultry
Trussing – it involvestyingthe wingsandlegsagainstitsbody.
Advantagesof trussbird:
· Cooksevenly
· Retainsmoisture
· Maintainsthe shape.
CookingPoultry
· Most poultryproductsare lowinfat and can quicklybecome dryduring the cookingprocess.
· Learninghowto bestapplypropercookingmethodswillhelpcreate a successful final the product.
· The presence andabsence of bonesaffectsthe moisture contentand the flavorduringthe cooking
process.
· Start cookingonhightemperature.Thiswill seal injuicesandwill create acrispygoldensurface
because of the renderingof fat.
· Lowerthe temperature tocomplete the cookingprocess.
· Bastingthe poultrywhile cookingwill alsoaddinmoisture andflavors.
Broilingand Grilling
Broiledorgrilledpoultrycanmake a veryappetizingdinnerplate.The food shouldhave awell browned

surface and grill marks.
· Pre heat broilerorgriller.
· Marinate poultry.
· Place poultrypresentationside downonagrill orrack ina broiler.
· Turn the poultry90 degreesmidwaythroughcookingtocreate grill marks.
· Baste or brush withoil or marinade.
· Finishthe cookingprocessinsidethe ovenaftergrill marks,searingorpan frying.
· Internal temp of cookedpoultryshouldbe 165F for 15 seconds.
Frying
Pan Frying
· Dipin a batteror seasonedflourmixture forcrispsurface.
· Fat shouldreachthe smoke pointbefore cookingthe product.
DeepFrying
· Coat withbatter,flour,cereal,breadcrumbs priortofrying.
· Fat or oil mustreach the temp.of 325F – 350F before cookingthe product.
Pan Searing
· Choose thighorlegpart.
· Dredge the meatin seasonedflour.
· Heat small amountof oil.
· Cookuntil the presentationsideisgoldenbrown.
· Deglazedthe panwithstockor wine tomake a sauce or gravy.
Simmeringand Poaching
SimmeringandPoachingproduce adelicatelyflavoredfinalproduct.These cookingmethodsuse water
for cooking.
· Poachingcommonly usedtocookwhole,young,tenderbirds.
· Simmeringusedforolder,tougherbirds.The meatalsoneedstobe cut intopieces.
Braising
Braisingisa combinationtechnique thatstartswitha dry heatcookingmethod andendswithmoist heat
cookingmethod.
· Sear the poultryina small amountof fat.
· Addliquidtocovertwo thirdsof the poultryproductand bringto simmer.
· Coverthe pan and continue tosimmer.Testfortendernessusingfork.

Fats for Making Roux
· Clarifiedbutter
· Margarine
· Animal fats
· Vegetableoil and shortening
PreparingRoux
· A roux mustbe cookedsothat the finishedsauce doesnothave the raw starchy taste of the flour.
· White Roux – is cookedforjusta fewminuteswhichisjustenoughto cookoutthe raw taste.
· Blond Roux or Pale Roux – is cookeda little longerjustuntil the Roux beginstochange toa slightly
darkercolor.
· Brown Roux – is cookeduntil ittakesona lightbrowncolor anda nutty aroma.
Basic Procedure on Roux Making
· Meltfat
· Addcorrect amountof flour
· Cookto requireddegree forwhite,blond,orbrownroux
Incorporating the Roux
General principles
· Liquid+ roux,or roux + liquid
· The liquidmaybe hotorcooled,butnotice cold
· The roux maybe warmor cold,but not sizzlinghot
(Addinghotliquidtoavery hot roux causesspatteringandpossiblylumps)
Procedure:Method1 (AddingLiquidto a Roux)
1. Use a heavysauce potto preventscorching.
2. Cool cookedroux slightlybyremovingpotfromthe fire.
3. Slowlypourinthe liquidwhilebeatingvigorously.
4. Bring the liquidtoa boil until the roux isfullycooked.
5. Simmerthe sauce,stirringfromtime totime.
6. Strain the sauce if desired.
7. Keephotif itis needed.
Method2 (AddingLiquidto a Roux)
1. Bring the liquidtoa simmerina heavypot.
2. Add a small quantityof roux andbeat vigorously.
3. Continue tobeatsmall quantitiesintoasimmeringliquiduntil the desired consistencyisreached.
4. Continue tosimmeruntil the roux iscookedoutand nostarchy taste remains.
5. If the sauce will be simmeredforalongertime,make sure thatitdoesnot become toothickas lossof
waterthickensit.
Other ThickeningAgents
· Beurre manie – isequal part of soft,raw butterand flour.
· White wash– isa thinmixture of flourandcold water.
· Cornstarch(slurry mixedwithcoldwater)
· Arrowroot(usedlike cornstarch)
· Waxymaizeis usedforsaucesthatare to be frozen

· Pregelatinizedorinstantstarches
· Breadcrumbs
Liaison
· Ingredients:Eggsand Cream
· Egg yolkshave the powerto thickensauce slightlydue tocoagulationof eggproteinswhenheated
· Egg yolksare alsousedas thickeningagentforHollandaiseandrelated saucesbyemulsification
Procedure on Making Liaison
· Beat togetherthe eggyolksandcreamin a stainlessbowl (2to3 parts creamto 1 part egg yolk).
· Veryslowly,addalittle of hotliquidtothe liaison,beatingconstantly.This iscalledtempering.
· Off the heat,add the warmed,dilutedliaisontothe restof the sauce, stirringwell asyoupourit in.
· Returnthe sauce to lowheatto warmit gentlybutnotto heat ithigher than180F (82C).
· Holdfor service above 140F (69C) but lowerthan180F (82C).
Reduction
· Concentrate flavors
· Adjusttexture
· Addnewflavors
Terminology
· To reduce by one half
– Demiglaze
· To reducedbythree fourths
· To reduce au sec – meansto reduce to nearlydryor until dry
· Deglazing–meansto swirl a liquidinasauce pan or other panto dissolve cookedparticlesof food
remainingatthe bottom.Liquid,wine orstockare beingused.
· Monter au beurre – to swirl piece of raw butterina sauce or soup.
Enriching withButter and Cream
· Liaison – is alsousedto give extrarichnessandsmoothnesstothe sauce
· Heavy cream – has longbeenusedtogive flavorand richnesstosauces as in the case of Béchamel
sauce to make cream sauce.
· Butter – a useful enrichingtechnique,bothinclassical andinmodern cookingiscalledfinishingwith
butter,monterau beurre.
Seasoning
· Salt – isthe mostimportantseasoning forsauces.
· Lemon juice – is alsoimportantas saltfor stimulatingthe taste buds.
· Cayenne and White pepper
· Sherry and Madeira – are frequentlybeingusedasfinal flavorings.These winesare addedatthe endof
cooking.
Sauces Families
Liquid+ thickeningagent=Leadingsauce
Leadingsauce + additional flavorings=small sauce
Brownstock + cornstarch= fondlie (sometimesusedinplace of espagnole)

Secondary White Sauce
· Secondarywhite sauces –the three saucesAllemande,Supreme,and White wineare finishedsauces,
like otherSmall saucesbuttheyare used so oftentobuildSmall sauces.
– Theyare alsoknownasMain Small sauces
· Demiglaze –isdefinedashalf brownsauce plushalf brownstock, reducedbyhalf
· Hollandaise andbéarnaise–these are twovariationsof the same kindof
sauce withdifferentflavorings
Standards ofQuality of Sauces
· Consistencyandbody – smoothwithnolumps.Nottoo thickor pasty,but
thickenoughto coat the foodlightly.
ComplimentarySauces
· Pan graviesorsaucesmade withthe pan drippingsof the meator poultry theyare servedwith.
· Miscellaneouscoldsaucesinclude notonlysaucesformeats,like Cumberlandsauce andhorseradish
sauce,but alsovinaigrettes, mayonnaiseandothervariations.
Sauces and Pan Gravies
What is Pan Gravy?
Gravy
· Gravy (notto be confusedwithItaliantomatosauce gravy) isgenerally definedasasauce made from
meatjuices,oftencombinedwithbrothor milk,andthickenedwithastarch.
· It can alsobe the reduced juicesleftfromcookingproteins.
· One has to understandthe processandlearna few tricksinmaking gravies.
· First,you'll needtodeterminewhattype of gravyyouwant foryour dish.
How to Make GoodSauces and Gravies
· Use a whiskwhenaddingflour,cornstarchorotherstarch basedpaste to a hot liquid.
· Whiskthe liquidrapidlywhiledrizzlinginthe starchmixture andyouwill notgetlumps.
· Reducinga liquid(suchaswine orstock) intensifiesandenrichesitsflavor dramatically.
· Professionalcooksuse reductionsasthe base for saucesor as the sauce itself.
· To reduce a liquid,simplyboil ituntil the volume isatleasthalved.
· Additionssuchasmincedshallotsorherbsare oftencookedinthe liquid foraddedflavoring.
· Deglazingapan createsan almost instantsauce.
• Howto do it:
1. Afterthe foodhas beensautéed,removeitaswell asthe excessfat fromthe pan.
2. Deglaze the pan byheatinga small amountof liquid(wine,stock,etc.) inthe panandstirringto
loosenbrownedbitsof food.
Texture
· Give almostanysauce a satinytexture bywhiskingin1 or 2tablespoons butterjustbefore serving.
· The same amountof heavywhippingcreamalsoworksnicely.
What ifthe Sauce GetsToo Salty?
· Adda peeledrawpotato,cutintoeighths,stirandcookfor five toten minutes,thenremove potatoes.
· Stirin 1/2teaspoon sugar,thentaste,and addmore sugar,a little ata time,if necessary.
· One teaspoonvinegaraddedwithsugaralsohelpsbalance oversaltiness.

· Bestidea:seasonthe sauce justbefore servingtoallow forother ingredientsthatmayadda salty
flavor,aswell asintensifiedflavor, becauseof natural reduction.
Doneness
Degree of Doneness
1. Raw meat changesfromredto pinkto greyor brown.
· Rare: brownedsurface thinlayerof cooked[grey] meatredinterior.
· Medium:thickerlayerof greypinkinterior.
· Well done:greythroughout[withstagesinbetween
2. White meat[veal andpork] changesfrom pinkor greypinkto white oroff white.
TestingDoneness
· The mostaccurate istestingthe interiorof the meatwiththe thermometer.
Tips on CheckingDonenessUsingYour Own Judgment
· Rare: Feel soft,givestopressure,thoughnotassoftand jellylikeasraw.
· Medium:Feel moderatelyfirmand resilient,springbackreadilywhen press.
· Well done:Feel firm,doesnotgive topressure.
Fast Fact
· Meat cookedby moist heat iscookedwell done,andactuallybeyondwell done.
· Fork tenderis the usual testingfordoneness.
· Low temperature – no higherthansimmering –are essentialtoavoid tougheningproteininmoist
cookedmeats.
Factors that Helpsor Deterthe Meat to be Cooked
· Temperature of meatbefore roasting
· Amountof fat cover
· Bones
· Size andcontentsof oven
· Numberof times ovendoorsare opened
· Shape of the cut
Other Factors that AffectsCookingMethods
Two Ways of AddingFat to Lean Meat
1. Barding. Tying slicesfat,suchas porkfatback,overmeatswithno natural fat cover,to protectthem
while roasting.
2. Larding. Insertingstripsof fatwitha lardingneedleintomeatslow in marbling.
Other Goalsof Cooking
1. Developingflavor
2. Preventingexcessive shrinkageandnutrientloss.
3. Developingappearance.
Searing and Sealing
Blanching and Sealing

HOT AND COLD APPETIZERS
Hot Appetizers
· Servedafterorinsteadof soup
· Must be visuallyappealing
· Servedhotand fresh
Types ofAppetizers
· Brochettes
· Filledpastryshells
· Meatballs
· Rumaki
· Stuffedpotatoskins
· Chickenwings
Platingand ServingHot Appetizers
· Table Service:Make eachplate or bowl a special presentation.
· BuffetService:Arrange appetizerssotheyflow towardcustomers.Always garnisheachtrayof
appetizers.
· ButlerService:Allowspace onthe plate.Eachshouldbe small enough tobe eatenwithone or two
biteswithoutflatware.
PreparingHot and Cold Sandwiches
· Basic Closed(e.g.hamburgers)
· OpenFace (e.g.pizza)
· Grilled(e.g.grilledcheese)
· Fried(e.g.Monte Cristo)
Preparingand PlatingHot Sandwiches
· Make sure all hot meatfillingsare thoroughlycookedbefore grillingthem.
· Completelyassemblesandwichesbefore grilling.
· Make sure that coldfillingsare crispandcold.
· Coldfillingscanbe placedonthe side.
· Don't overloadhotwraps.It can breakthe wrap or cause everythingtofall out.
· Make sure that hot sandwichesare servedonwarmplates.
Preparingand PlatingCold Sandwiches
· Use the freshestbreadpossible.If the breadistoasted,youcanuse day oldbread.
· Do not prepare saladsandwiches inadvance.
· Make sure that coldsandwichesare servedoncoldplates.
· Coldsandwichesare usuallycutintohalves,thirds,orquarters.Each sectionisoftenheldtogetherwith
a frilledtoothpick
SALADS AND DRESSING
Salad Components
· Foundation - Base ingredientof asalad; Leafygreensoftenserve asasalad’s foundation
· Body - Main ingredientsof asalad;Createsthe salad’sidentityandoftengives the saladitsname.

· Garnish- Contributestoa salad’svisual appeal andveryoftentoitsflavor.A garnishshouldbe colorful,
edible,andthe same temperatureasthe salad itself.
It shouldbe simple sothatitdoesnotoverpowerthe presentationof the salad
Commongarnishesinclude herbs,hard cookedeggs,olives,fruits, cheese,andnuts.
· Dressing- Sauce that complementsasalad’sflavorandsometimesbindsthe salad ingredients
together.
VinaigrettesTemporary emulsion
Creamstyle or fatty – Permanentemulsion
Simple oil andvinegar,flavoredoils
Salad Greens
· A varietyof greensare available foruse insalads
· Notall are green,some greensrequire cookingtomake themmore palatable.
· Baby varietiesof sturdiergreensnotusuallyusedinsalads,suchasbeet greensandmustardgreens,
alsomake excellent additions.
· Saladgreenscan be classifiedintotwogeneralcategories: mildgreensandflavoradding greens
· Flavoraddinggreenscanbe eitherspicyorbitter.
Types ofSalad Greens
· Traditional Greens:Have amildflavor;can be usedbythemselvesorcombinedwithothergreens.
· FlavorAddingGreens:Classifiedasgreensalthoughtheymaybe red, yellow,brown,orwhite.
Salad GreenVariety
Radicchio: A cabbage like plantwithaslightlybitter,redleaf;addscolorand flavorto freshsalads.
Mesclun:A popularmix of babyleavesof lettucesandothermore flavorful greens.
Edible Flowers:Addunusual flavors,dashesof brightcolor,andinteresting texturestosalads.
Salad GreensInclude:
1. Oak Leaf
2. Escarole
3. LolloRosso
4. Romaine Lettuce
5. Spinach
6. GreenIce
7. Mizuna
8. Dandelions
9. Sorrel
10.Arugula
11.ButterheadLettuce
12.Looseleaf Lettuce
13.TrevisoRaddicchio
14.Boston Lettuce
15.BelgianEndive
16.IcebergLettuce
17.Frisee
18.Cress
19.Mache

20.Tatsoi
21.Curly Endive
CleaningSalad Greens
1. Soak the greensforseveral minutesusingcoldwaterbathina bowl or use a sanitizedsinkif cleaning
large amountof greens.
2. Lift the greensoutof the waterwithcare.Drain theminthe colander.
3. Gentlypat downwithpapertowels.asalternative,use asaladspinnerto spindry wetgreens.
Salad Dressing
· Both sauce and seasoningshouldcomplimentthe flavorsandtexturesof the saladingredientsandnot
dominate them.
Kinds ofDressing
Emulsion– A mixture of twounmixableingredients
VinaigretteDressings Temporary Emulsions
Mayonnaisebasedressings Permanentemulsions
SimpleDressings simple liquidsthatcontribute moisture andflavortosalads.
• Lemonjuice freshly squeezedlemonjuiceisan acidicdressingthat givesa tangto salad.
• Olive oil a fruity,aromaticdressingwhenusedaloneona salad
• Flavoredvinegarspopulardressings,addvividflavortosaladsbutno Fat
PreparingGreens
1. Separate the leavesandsubmerge themincold waterseveral timesto rinse off all dirtandgrit
2. Lift greensoutof the wateranddry the leavesthoroughlywithpaper towels
3. Cut or tear the greensintobite size pieces
Storing Greens
• Keepgreensintheiroriginalpackaging
• Store greens3C to 4C above freezing.
• Keepgreensawayfromripeningfruits
Types ofSalads
· GreenSalads – leafygreens
· Side Salads made from vegetables,potatoes,grains,pastas,legumes
· ComposedSalads – made bycarefullyarrangingitemsonaplate,rather than tossingthemtogether
· Desserts Salads oftensweetandusuallycontainfruits,nuts,and/or gelatin.Dressingsfordessert
saladsmay incorporate creamor liqueur
COLD PLATTERS
Types ofCold Platters
· Fruit& Cheese
· Meat
· Fish& Seafoods
· Pates& Terrines
· Aspic& Vegetables

PreparingCold Platters
A coldplatterconsistsof:
– Centerpiece
– ServingPortions
– Garnish
· Seasoneachhors d’oeuvre carefully.
· Slice,shape,andportionthe itemscarefully.
· Considerthe overall color,shape,and appearance.
· Include the propersaucesandutensils.
Hors d’Oeuvre
It containstwoor more foodelementssuchas:
· canapés - These are small,open facedsandwichesservedcold.
o Base platform
o Toppingnourishing element
o Spread(suchas butter)
o Liner(suchas lettuce)
o Garnish(suchas an olive)
· barquettes/tartlets- small ediblecontainersmade fromasavory pie crustor shortdough
bakedina tinymold
· bouchées/volauvents - These are edible containersmade frompuff pastry.
Bouchée whichmeans“mouthful”are 1 1/2–2 inches(4–5 cm) indiameterrequire aforkandknife.
Volauventmeaning“flyinginthe wind”are a minimumof 4inches(10 cm). Usuallyservedasan
appetizerservedasplatedappetizersor entrées.
Fancy Sandwiches
· Considerbreadsandfillingsthatmatchthe event.
· Considerhowtocut and presentsandwiches.
Sushi
· Cookedorraw fishor shellfishcommonlyservedwithrice.
o Nigirisushi Stripsof rawfishor cookedfishorshellfishserved ontopof a moundof seasoned
rice.
o Makisushi Slicedrawfishandseasonedrice rolledinnori seaweedsheets.
Basic Maki and SushiDressing
• Cucumber
• Mango
• Rawfish
• Pickledradish
• Crab meat
• Mayonnaise
• Tamago optional
These are all for California makiand makiroll.

Sashimi - Raw slicesof freshfish(topquality) like tuna,salmon.
SushiRice Recipe
· CookedJapanese Rice
· Vinegar
· Sugar
· Salt
Making CaliforniaRolls
1. Blendrice wine andsugar mixture intothe warmrice withwoodenspoon orpaddle,usingacut and
foldtechnique.A fanhelpscool downthe rice.
2. Lay bamboomat
3. Moistenhands,and spread¾ cups of rice over the nori sheet,leaving about1 inchof the sheet
uncoveredatthe far side.A small amountof wasabi may be spreadon the rice if desired.
4. Lay downcarefullythe fillings.
5. Lift the bamboomat and beginrollingthe nori sheet.
6. Put the mat back as you roll to avoidrollingthe matintothe rice.A small amountof waterbrushedon
the edge of the nori sheethelpsseal the roll.
7. Pressthe mat to make an evenshape.Rollsmaybe shapedround,oval orsquare.
8. Remove the roll fromthe mat, and slice inhalf withaverysharp knife.Cut eachhalf with3 or 4
portions.A slightlywetknife preventssticking.
9. Serve Californiaroll withtamari,pickledgingerandwasabi.
Forcemeat
· Forcemeatsare uncookedgroundmeats(poultry,fish,shellfish,and sometimesvegetablesorfruits
that are seasonedandthenemulsified withfat)
· The termforcemeatcomesfromthe earlyFrenchwordfarce,meaning“stuffing.”The Frenchterms
farce,farci (“stuffed”),andfarcir(“tostuff ”) refertothe use of forcemeatsasstuffingforvariousfood
items.
Types ofForcemeat
· Straightforcemeat- Combine meatandfatcut intosmall pieces,andprocessthemfurtherbycuringor
seasoningandthengrinding,sieving,andbinding.
· Countrystyle forcemeat - Mix coarselygroundporkwithporkfat, and addvaryingamountsof liverand
garnishings.
· Gratin forcemeat- Sauté andchill the mainingredient(oftenliver) beforegrindingit.The gratin,or
“browned”element,usuallymakesupnomore thana quarter of the total weight.
· Lightforcemeat- Calleda mousseline,addcreamto groundwhite meat,suchas chicken,veal,orfish.
ForcemeatDerivatives
· Terrine - Smoothor coarselygroundforcemeatmixture baked,covered,inan earthenware orceramic
mold.Terrinesare servedcold.
· Galantine - Bonedpoultryorgame stuffedandrolledinitsownskinandpoached. Servedcold.
· Ballotine - Essentiallythe same asa galantine,althoughitcanbe servedhotor cold.
· Roulade - Similartoa galantine,butitmay containmeator fishandis rolledin cheeseclothorplastic
wrap insteadof skin.
· Pate - Rich,smoothor coarselygroundforcemeatenclosedinathinlayerof fat and bakedina mold.

· Pate encroute - Incorporatesthe same forcemeatmixture asa simple pâté,butitisbaked inpastry
doughwithor withouta mold.
· Pate enterrine -Containseitherasmoothor coarse mixture of forcemeat,anditisbaked ina mold
linedwithathinlayerof fat or plasticwrap.
· Quenelle- Containseitherasmoothor coarse mixture of forcemeat,anditisbaked ina moldlined
witha thinlayerof fat or plasticwrap.
· Mousse - Veryfine savoryorsweetmixture (poultry,fish,vegetables,orfruitand whippedcreamor
beateneggwhites)
Aspic
· Aspicisalsoa gelatinusedinmanywaysandpurposes.
· Animal bones – veal bonesisthe most commonsource of aspic that containsmore gelatin.
· FishIsinglass– fromfish
· Vegetable Agaragar from vegetableorseaweed.
Market Forms
· Powder
· Sheets
Functionsof Aspic
· Foodcoating
· Addscolorand shine
· Preventfoodfromoxidation
· Decorative coating(chaudfroid)
ApplyingAspic
Conditionswhenusing aspic as food coating
· No bubbles
· Clear
How to apply aspic?
· Spraying
· Ladling
· Brushing
· Dipping
ChaudFroid
· Literal meaning–“hotcold”
· Referstothe preparationof foodsthat are cooked,cooled,andthen coatedwitha sauce, usually
brownor white,thatsetsup or gelstoform an attractive andlastingpresentation
AddingColor in ChaudFroid
· Tomato paste
· Brownsauce
· Demi glace
· Béchamel
· Veloute
· Mayonnaise coulee

· Milk
Curing
· To cure a foodproduct,eitherdry it ingranularsalt (drycure) or immerse itina salt solution(wetcure,
or brine).
o Salt: nitrates,nitrites,tintedcure mix,pinkcure,prague powder, instacure.
o Seasoningand flavoring: sugar,spices&herbs
Smoking and Curing
What isthe purpose of smokingandcuring?
· Preserve food
· Addflavor
· Createsstructure forpresentationpurposes
Curing Salts: Nitratesand Nitrites
· NitratesBreak - downmore slowlythannitritesandtherefore are effective foralongertime.
· Nitrites– It has strong preservative powers.Inaddition,itkeepsmeats redorpink,whichiswhy
productslike curedham,cornedbeef,and certainsausageshave theircharacteristiccolor.
· Tintedcure mix, pinkcure, prague powder,instacure
– a blendof agentsalso knownasTCM has a sodiumnitritesanditistintedpinkto make it easily
identifiable.
Effectsof Sugar and Spice in Curing
1. These will helptomellow the harshflavorincuredfoods
2. Helpovercome the harshnessof the saltinthe cure
3. Balance the overall flavor
4. Counteractbitternessinliverproducts
5. Helpstabilize color
6. Increase waterretention(moisture)
7. Provide a goodnutrientsource forfermentation
Kinds ofCuring
Dry cures
· Saltis the simplestdrycure.Usedalone,however,itproducesaratherharsh flavor.Inadditiontosalt,
dry curesfrequentlycontainsweetener andflavorings.
Wetcures (brines)
· Usuallycontainseasalt,a sweetener,spices,andherbs.
Brining Time for Meats
· Chickenorduck breast24 to36 hours
· Chickenwhole 24to 36 hours
· Porkbutt or loin – 56 days
· Turkeywhole –56 days
· Cornedbrisket78 days
· Ham boneless –6 days
· Ham bone in20 to 24 days

Smoking
· Has beenusedasa wayof dryingandpreservingfoodssince prehistorictimes
· Smokingdoeshave some preservativeeffectsbut,formodern cooking,itismore importantforthe
flavorsitgivestomeats,poultry, andseafood.Evensmokedcheesesandvegetablesare enjoyedfor
theirspecial flavors.
Methodsof Smoking
· Coldsmoking- Alsoknownasslowsmoking.The coldprocessimpartsflavorbut
doesnotcook the foodproduct,and it mustbe curedbefore cold smokingorcookedafterward.
· Temperaturesforcoldsmokinggenerallyrange from50°F–95°F (10°C– 35°C)
· Smokingtimesvary withthe size of the fooditemandthe equipment used
· Hot smoking- It isalso knownasfast smoking,cooksandsmokesthe foodproductat the same time.
Commonlyusedincommercial settings,thismethod requirestemperaturesabove 140°F(60°C).
· Smokingtime dependsonthe size of the food.Hotsmokedfoodsdonot require
furthercooking,althoughmanyundergoreheatingorare ingredientsinrecipesthatinvolve
additional cooking.
· Pan smoking- Generallyconsideredahotsmokingmethod,occurs at temperatures above 140°F
(60°C).
· Sometimescalledroastsmoking,thismethodsmokesfoodinacovered pan.
· Liquidsmoking- Thismethodgivesfoodasmokyflavorwithoutsubjectingittoan actual
smokingprocess.
Methods
· Rubbing the itemswith the smoke liquidcollectedfromthe wall of the chimneyorsmoke house.
· Slowroasting

Soups
Soups
· Liquidfoodderivedfrommeat,poultry,fishandvegetables
ClassificationofSoups
· Clearor unthickenedsoups
 Broth and bouillon –are twoterms usedinmanydifferentways,butingeneral theybothrefer
to simple,clearsoupswithoutsolidingredients.
 Vegetablesoups –isa clearseasonedstockorbroth withthe additionof one or more
vegetablesandsometimesmeatorpoultryproductsandstarches.
 Consommé –is a rich, flavorful stockorbroththat has beenclarifiedto make itperfectlyclear
and transparent.
· Thicksoups(cream soups,puree soups,bisques,chowders)
 Creamsoups – are soupsthatare thickenedwithroux,beurre manie,liaisonorotherthickening
agentsand have the additionof milkand/orcream.
 Purees – are soupsthat are naturallythickenedbypureeingone ormore of theiringredients.
 Bisques –are thickenedsoupsmade fromshellfish.Theyare usuallyprepared like creamsoups.
 Chowders – are heartyAmericansoupsmade fromfish,shellfish,and/orvegetables.They
usuallycontainmilkandpotatoes.
 Potage – is a term sometimesassociatedwithcertainthick,heartysoups,butitisactuallya
general termforsoup.A clearsoupis calledpotage “Clair”.
· Special soups
 Thisis a catchall categorythat includessoupsthatdon’tfitwell intothe maincategoriesand
soupsthat are native toparticularcountriesorregions.
 Specialtysoupsare distinguishedbyunusual ingredientsormethods,suchasTurtle Soup,
Gumbo,PeanutSoup,andColdFruitSoup.
 Coldsoupsare sometimesconsideredspecialtysoups,andinfactsome of themare. But many
of coldsoupsare simplyaversionof basicclearsoup.
 Examplesare jelliedconsommé,coldcreamof cucumbersoup,andvichyssoise.
ServingSoups and Standard Portions
· Appetizerportion:6to 8 oz (200 to 250 ml)
· Main course portion:10 to 12 oz (300 to 350 ml)
Temperature
· Serve hotsoupshot,in hotbowls.
· Serve cold soupscold,inchilledbowls,orevennestedinalargerbowl of crushedice.
Garnish
· Major ingredientsare oftenconsideredasgarnishessuchasinclear vegetablessoup.
· Consommé are generallynamedaftertheirgarnish.
· Vegetablecreamsoupsare alsogarnishedwithcarefullycutpiecesof the vegetable fromwhichthey
are made.

Toppings
· Clearsoupsare servedwithouttoppings.
· Do not overdosouptoppings.
Topping suggestionsforthick soups:
· Freshherbs
· Slicedalmonds
· Sievedeggyolks
· Choppedordicedeggwhites.
· Croutons
· Grated parmesancheese
· Crumbledbacon
· Paprika
· Sour creamor whippedcream
Accompaniments
Americansoupsare traditionallyservedwithcrackers.Some othersuggestions are:
a. Melbatoast
b. Cornchips
c. Breadsticks
d. Cheese straws
e.Profiteroles
f.Wholegrain wafers
Puree Soups
· Made by simmeringfreshordriedvegetables,especiallyhighstarch vegetables,inastockor water
thenpureedinfoodprocessororblender.
Basic Procedure for MakingPuree Soups
· Sweatthe mirepoix orotherfreshvegetablesinfat
· Addliquid
· Adddriedor starchy vegetables
· Simmeruntil vegetablesare tender
· Puree soupina foodmill
· Puree soupsare generallynotboundwithanaddedstarchbut relyon the starch presentinthe
vegetables
· Addcream if required
· Adjustseasonings
List of Puree Soup
· Puree of CauliflowerSoup
· Puree of CeleryorCeleryRootSoup
· Puree of JerusalemArtichoke Soup
· Puree of PotatoLeekSoup
· Puree of PotatoSoup(Potage Soup)
· Puree of TurnipSoup
· Puree of WatercressSoup
· Puree of MixedVegetablesSoup

· Potage Solferino
· Puree of LentilsSoup
· Puree of White BeanSoup
· Puree of KidneyBeanSoup
· Puree of BlackBean Soup
· Puree of Mongole Soup
· Vichyssoise(ColdLeek andPotatoSoup)
Bisque
· A cream soupmade withshellfish
· Expensive toprepare andrichintaste
· Consideredluxurysoup
Other Type ofBisque
· Shrimp
· Lobster
· Tomato CreamSoupis sometimescalledTomatoBisquebecause of the Color
Chowder
· Chunky,heartysoupsthatare so full of goodthingsthattheysometimes are more like stewsthan
soups
· Many chowdersare simplycreamsoupsor puree soupsthatare not pureedbutleftchunky.
List of ChowderSoup
· PotatoChowder
· Corn Chowder
· NewEnglandChowder
· Manhattan ClamChowder
· NewEnglandFishChowder
SpecialtySoups and National Soups
· FrenchOnionGratinee
· Borscht
· ColdBorscht
· Minestrone
· Avgolemono
· Scotch Broth
· Gazpacho
Basic Ingredients
· Lean groundmeat – isone of the majorsourcesof proteinthatenablesto dothe job.It also
contributesflavortothe consommé.
· Egg whites – are includedinthe clearmeatbecause,beingmostly albumin,theygreatlystrengthenits
clarifyingpower.
· Mirepoix andotherseasoningandflavoringingredientsare usually includedbecausetheyaddflavorto
the finishedconsommé.
· Acidingredients –tomatoproductsforbeef or chickenconsommé,lemon juice orwhite wine forfish
consommé – are oftenaddedbecause the acidityhelpscoagulate the protein.

Procedure for Making Consommé
· Start witha well-flavored, coldstrongstockorbroth.
· Selectone heavystockpotor soup pot,preferablyone withspigotatthe bottom.
· Combine the clearmeatingredientsinthe souppotandmix vigorously.
Optional step: mix insmall amount of cold water or stock.
· Graduallyaddthe cold,degreasedstockandmix well withthe clearmeat.
· Setthe potovera moderate lowfire andletitcome to a simmervery slowly.
· Stirthe contentsoccasionallysothatthe clearmeatcirculatesthroughout the stockand doesn’tburn
the bottom.
· Whenthe simmeringpointisapproaching,stopstirring.
· Move to the lowerheat& simmer.Donotcover.
· Let itsimmerfor1 ½ hour,withoutdisturbingthe raft.
· Strainthe consommé througha chinacap linedwithseveral layersof cheese cloth.
· Degrease.Remove all tracesof fatfromthe surface.
· Adjustthe seasonings.
List of Consommé Variations
· Double Consommé
· ChickenConsommé
· ColdjelliedConsommé
· Consommé Madrilène
· Essence of CeleryConsommé
· Consommé auPorto
· Consommé auSherry
List of GarnishConsommé
· Consommé Brunoise
· Consommé Julienne
· Consommé Printaniere
· Consommé Paysanne
· Consommé withPearl Tapioca
· Consommé Vermicelli

ButternutSquashBisque
METHOD OF PREPARATION
1. Gather all the ingredientsandequipment.
2. Heat butterin a stockpot,addshallots,garlic,andpancetta.Cookuntil shallotsare soft.
3. Add squash,andcook about10–15 minutes.
4. Add the chickenstock, bringto a boil,andreduce to a simmer.
5. Tie herbstogetherwithkitchenstring,andaddthemto the pot (tie the endof the stringto the
handle of the pot foreasyretrieval).Simmeruntil squashisverytender,approximately20minutes.
6. Remove herbsanddrainsquash,reservingliquid.
7. Purée squashinblenderorfoodprocessor,addingliquidasneededtomake asmooththick
soup.
8. Returnthe soupto the stovetop,andsimmerbriefly.Addhalf the truffle oil,if using.Adjust
seasoningwithsalt andpepper.
9. Garnish withtoastedpistachionutsandadditional truffleoil if desired.Thinlyslicedsautéed
wildmushroomsora dollopof whippedcreammake attractive additional garnishes.

French Onion Soup
Yield: Serves10
Serving Size: 8 ounces
METHOD OF PREPARATION
1. Gather all the ingredientsandequipment.
2. In a small stockpot,heatthe oil orbutteruntil veryhot.Addthe onions,andsauté until theyare
caramelized.
3. Deglaze withsherry,andsimmeruntil the alcohol evaporates.
4. Seasonwiththyme andbay leaves,andaddthe beef andchickenstock.
5. Let simmerforabout 1 hour, or until the properflavorisachieved.Remove bayleaves.
6. Pour the soupin a crock or bowl.Topwitha croutonand 2 ouncesof gratedcheese, andbrown
undera salamanderorin an oven.Serve whenthe topisgoldenbrown.

Tubers
· Potatoes
o RedskinnedPotatoes
o YukonPotatoes
o White Potatoes
o Purple Potatoes
Storing Vegetables
· Starchy Vegetables:
o Store in a dry locationbetween60ºF70ºF.
· Other Vegetables:
o Store at refrigeratortemperaturesof 41ºF or below.
o Store vegetablesawayfromfruitsthatemitethylenegas.(The gas will cause continuedripeningand
possible decay)
PreservingVegetables
· Canning
· Freezing
· Drying
CookingVegetables
· Pre preparation involves:Washing,peeling,cutting,andshaping.
· To determine doneness:Mostvegetablesshouldbe forktender.
· Cookingwithdryheat:Preservesflavorsandnutrients.Methodsinclude broilingandgrilling,baking,
sautéing,deep frying, andfondue.
· Cookingwithmoistheat:Toretainnutrients,cookvegetablesforthe minimumamountof time needed
and ina small amountof liquid.Methods include blanching,parboiling,steaming,simmering,poaching,
and braising.

Potato Salad withMayonnaise Dressing
INGREDIENTS
 3 poundspotatoes,redskinned,roundwhite,ornew potatoes
 1 large greenbell pepper,chopped
 1 mediumonion,chopped
 1 to 2 tsp onionsalt,to taste
 celery stack
 pepper,totaste
 1/3 cup cidervinegar
 1 cup mayonnaise
 Prep Time:20 minutes
 Cook Time:15 minutes
 Total Time: 35 minutes
 Yield:6 to 8 Servings
PREPARATION:
1. Cook the cubed potatoes in boiling salted water for about 15 minutes, or just until tender.
2. In a large bowl, combine potatoes, green pepper, and onion. Blend remaining ingredients; add to
vegetables.
3. Mix well to combine flavors.
4. Cover and refrigerate.
5. Chill potato salad thoroughly before serving.

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