Notes
Should not look at spelling and grammar on this page.
13 Org. Cooking Methods
1 Baking 8 Poaching
2 Boiling 9 Roasting
3 Braising 10 Saute
4 Broiling 11 Simmer
5 Deep fry 12 Steaming
6 Pan fry 13 Stewing
7 Grilling
1 Baking 8 Poaching
2 Boiling 9 Roasting
3 Braising 10 Saute
4 Broiling 11 Simmer
5 Deep fry 12 Steaming
6 Pan fry 13 Stewing
7 Grilling
9 Basic Items needed in a recipe
- Title 8. Serving Amount
- Measurements
- Ingredients 9. Equip List
- Preparation
- Yield % left over
- Serving size
- Yield % loss
Veg Classification
Onions Mushroom truffel
Seed & pods Stalks
Roots and tubers Greens
Baby Veg.
Onions Mushroom truffel
Seed & pods Stalks
Roots and tubers Greens
Baby Veg.
Executive Chef:
Sous-chef or Executive sous
Line Cooks
Pastry Chef
Assistants and Apprentices:
Short order
Institutional
Sous-chef or Executive sous
Line Cooks
Pastry Chef
Assistants and Apprentices:
Short order
Institutional
Chefs to know:
Antoine Careme founder of grand cusine
Auguste Escoffier brigride style in kitchen classic french
Fernand Point
Paul Bocuse (Olympics. and Globalizing cusine)
Alain Chapel
Louis Outher
George Perrier
Jean Perrier
Troisgros
Antoine Careme founder of grand cusine
Auguste Escoffier brigride style in kitchen classic french
Fernand Point
Paul Bocuse (Olympics. and Globalizing cusine)
Alain Chapel
Louis Outher
George Perrier
Jean Perrier
Troisgros
Standardized Recipes
1 Title
2Measurments by weight
3 Ingredients
4 Prep
5 Yield % (left over) % of loss
6 serving size
7 yield (IE 64 cups)
8 serving amount
9 equipment list
1 Title
2Measurments by weight
3 Ingredients
4 Prep
5 Yield % (left over) % of loss
6 serving size
7 yield (IE 64 cups)
8 serving amount
9 equipment list
Cooking Metals
Copper, reactive conducts heat the best
Copper, reactive conducts heat the best
Condiments:
any item that can me added to a food after it has been cooked to add flavor
any item that can me added to a food after it has been cooked to add flavor
Need to know what is in:
Chinese 5 spice-
Italian spice-
Herbs of Providence-
Masalla-
Chinese 5 spice-
Italian spice-
Herbs of Providence-
Masalla-
Veg
Roots and tubers
2 pods and seeds
3 onions
4 greens
5 mushroom
Roots and tubers
2 pods and seeds
3 onions
4 greens
5 mushroom
Dairy products:
Whole milk 3.5% fat 8.5% other solids 88% water. aprox.
Skim or Non fat- less than 0.5%
Low fat is 0.5% to 2%
Butter:
Whole milk 3.5% fat 8.5% other solids 88% water. aprox.
Skim or Non fat- less than 0.5%
Low fat is 0.5% to 2%
Butter:
Knife
use the claw technique for safety. real sharp knife so you don't bruise items.
Cheffernade, "made of rags", to slice into very thin strips or shreds.
Slice - diagonal oval shape slice,
butterfly cut.
Dice Large 3/4 x 3/4 x 3/4
Med 1/2 x 1/2 x 1/2
Small 1/4 x 1/4 x 1/4
Batunea -1/4 x 1/4 x 2
Julian - 1/8 x 1/8 x 2
Fine Julian 1/16 x 1/16 x 2
Bruroise - 1/8 x 1/8 x 1/8
Paysaeme - 1/2 x 1/2 x 1/8
Tourne - is a 7 sided equal cut- Hardest cut and is usually pre-bought
Paristennes - cutting fruit and veg in balls. IE. melon ball
use the claw technique for safety. real sharp knife so you don't bruise items.
Cheffernade, "made of rags", to slice into very thin strips or shreds.
Slice - diagonal oval shape slice,
butterfly cut.
Dice Large 3/4 x 3/4 x 3/4
Med 1/2 x 1/2 x 1/2
Small 1/4 x 1/4 x 1/4
Batunea -1/4 x 1/4 x 2
Julian - 1/8 x 1/8 x 2
Fine Julian 1/16 x 1/16 x 2
Bruroise - 1/8 x 1/8 x 1/8
Paysaeme - 1/2 x 1/2 x 1/8
Tourne - is a 7 sided equal cut- Hardest cut and is usually pre-bought
Paristennes - cutting fruit and veg in balls. IE. melon ball
Kitchen staples
Anything that is constantly used in the kitchen. Ready at hand.
Herbs
are the green leafy part. dry is added in the beginning. fresh at the end.
Spices are seeds, bark, and fruits.
Teas:
Oolong
Black
Green
Anything that is constantly used in the kitchen. Ready at hand.
Herbs
are the green leafy part. dry is added in the beginning. fresh at the end.
Spices are seeds, bark, and fruits.
Teas:
Oolong
Black
Green
Stocks
Clear
Flavor unseasoned
Free of oils and fats
Cold water is added so impurities float to the top to skim off.
Do not boil
Broth has meat on bones.
Base is used by most places for replacements for stocks. IE bullion.
Clear
Flavor unseasoned
Free of oils and fats
Cold water is added so impurities float to the top to skim off.
Do not boil
Broth has meat on bones.
Base is used by most places for replacements for stocks. IE bullion.
Roux is an equal amount of oil and flour.
cold stock into hot roux
personal experience warm stock in hot roux
White, Blonde and Brown.
5 Mother sauces: Need to know at least 2 derived sauces from each sauce.
Bechamel
Veloute
Espagnole (Lyonaise, Robert)
Hollandaise (Mayonnaise
Tomato
cold stock into hot roux
personal experience warm stock in hot roux
White, Blonde and Brown.
5 Mother sauces: Need to know at least 2 derived sauces from each sauce.
Bechamel
Veloute
Espagnole (Lyonaise, Robert)
Hollandaise (Mayonnaise
Tomato
Dairy: 18 Jan 11
Whipping cream 36% butterfat
Sour cream 18-30%
Half and half 10-18%
60% removed with carmelization evap. milk.
Sweetened condensed
Dry milk powder %.5-2%
Cultured yogurt, creme fresh, forced air. butter
Salted butter 2.8% salt added
Euro butter 82-85% butterfat.
Clarified butter 75-78% butterfat
Does contain cholesterol.
Not Dairy
Margarine. diet margarine is sometimes 50% water.
Eggs: 50 grams best natural emulsifier.
160 degrees is when the yoke is coagulated.
145 degrees is when the white is coagulated.
Arosil an air pocket where some/most nutrients are derived.
Egg
Easy egg (egg beaters)
Frozen or freeze dried. Powdered
Substitutes, Soy, Milk.
30 days or by use date.
Grading: AA, A, B.
Baking and sauteing.
over easy 145 degrees
over medium 145
over hard 160
soft cook simmered (poached)
hard cooked simmered (poached)
consomme soft peak.
souffles medium peak.
mousse hard peak.
Whipping cream 36% butterfat
Sour cream 18-30%
Half and half 10-18%
60% removed with carmelization evap. milk.
Sweetened condensed
Dry milk powder %.5-2%
Cultured yogurt, creme fresh, forced air. butter
Salted butter 2.8% salt added
Euro butter 82-85% butterfat.
Clarified butter 75-78% butterfat
Does contain cholesterol.
Not Dairy
Margarine. diet margarine is sometimes 50% water.
Eggs: 50 grams best natural emulsifier.
160 degrees is when the yoke is coagulated.
145 degrees is when the white is coagulated.
Arosil an air pocket where some/most nutrients are derived.
Egg
Easy egg (egg beaters)
Frozen or freeze dried. Powdered
Substitutes, Soy, Milk.
30 days or by use date.
Grading: AA, A, B.
Baking and sauteing.
over easy 145 degrees
over medium 145
over hard 160
soft cook simmered (poached)
hard cooked simmered (poached)
consomme soft peak.
souffles medium peak.
mousse hard peak.
Starches: Complex meal: A Starch, Veg, and Protein.
Grains, Potatoes. and Pasta.
Part of a balanced meal.
Potatoes: Mealy and Waxy
High starch content good for baking, mashed potato.
Low starch, thin skin, best for boiling and hold together well.
Grade A: Potatoes. Purchasing and storing.
Store at 50-60 degrees. if stored under 40 starch turns to sugars, moisture promotes spoilage.
Cooking methods:
roasting and baking dauphinoise, saute, pan fry, deep fry, boiling, steaming.
Grains: Corn, Wheat, Barley, Rice, etc. couscous. millet. quinoa,
Oats come in. Steel cut, rolled, instant.
Rice:
Short high starch low protein. - 1:3-4
Medium, moderate starch and proteins - 1: 2-3
Long - low starch high protein. 1:75
Different cooking methods.
Pasta, Flour, water and/or (eggs) salt and oil.
Ribbons:
Tubes:
Shaped:
Asian: rice stick, bean starch, buckwheat.
Grains, Potatoes. and Pasta.
Part of a balanced meal.
Potatoes: Mealy and Waxy
High starch content good for baking, mashed potato.
Low starch, thin skin, best for boiling and hold together well.
Grade A: Potatoes. Purchasing and storing.
Store at 50-60 degrees. if stored under 40 starch turns to sugars, moisture promotes spoilage.
Cooking methods:
roasting and baking dauphinoise, saute, pan fry, deep fry, boiling, steaming.
Grains: Corn, Wheat, Barley, Rice, etc. couscous. millet. quinoa,
Oats come in. Steel cut, rolled, instant.
Rice:
Short high starch low protein. - 1:3-4
Medium, moderate starch and proteins - 1: 2-3
Long - low starch high protein. 1:75
Different cooking methods.
Pasta, Flour, water and/or (eggs) salt and oil.
Ribbons:
Tubes:
Shaped:
Asian: rice stick, bean starch, buckwheat.
19 Jan
When the grading is done they look for:
Color, Marbleization, uniform shape
When the grading is done they look for:
Color, Marbleization, uniform shape
Carcass is void of 19 Jan 11
Fur
Intestines
Offal (refer to the entrails and internal organs of a butchered animal.)
Hooves
Fur
Intestines
Offal (refer to the entrails and internal organs of a butchered animal.)
Hooves
19 Jan 11
All meat is subject to inspection from the USDA
All grading is done between 12 and 13th rib
Yield Grading
Bone & Fat
All meat is subject to inspection from the USDA
All grading is done between 12 and 13th rib
Yield Grading
Bone & Fat
19 Jan 11
Intramuscular Between bones/ribs
Inter-muscular
Subcutaneous fat does not melt or breakdown.
Intramuscular Between bones/ribs
Inter-muscular
Subcutaneous fat does not melt or breakdown.
19 Jan 11carcass
Rigor starts 12 hours, ends aprox. 3 days. Must age meats
Wet aging air vac and ages in it's own juices.
Dry aging: Temp controlled environment.
Rigor starts 12 hours, ends aprox. 3 days. Must age meats
Wet aging air vac and ages in it's own juices.
Dry aging: Temp controlled environment.
------------------------------------------------------------------------------------- Primal cuts:
Chuck, Rib.
brisket and shank Short Plate
Hind quarter Round
Loin
short loin
sirloin
flank
Chuck, Rib.
brisket and shank Short Plate
Hind quarter Round
Loin
short loin
sirloin
flank
19 Jan 11
Beef
Prime
Choice
Select
Standard
Beef
Prime
Choice
Select
Standard
19 Jan 11
Veal:
Prime
Choice
Good
Select
Veal:
Prime
Choice
Good
Select
Beef is meat from a domesticated cattle. usually from a steer.
Cattle: usually not eaten due to the hormones released.
Calves: Veal, male or female
Cows: Milk and calf
Heifer is a young female cow that hasn't had a calf.
Stag: castrated bull.
Steers are castrated young for their meat.
Cattle: usually not eaten due to the hormones released.
Calves: Veal, male or female
Cows: Milk and calf
Heifer is a young female cow that hasn't had a calf.
Stag: castrated bull.
Steers are castrated young for their meat.
Pork:
USDA 1
USDA 2
USDA 3
peeled skin muscle on
USDA 1
USDA 2
USDA 3
peeled skin muscle on
Poultry:
subject to inspection
Grade A no deformities, no broken bones, skin intact.
Grade B Ground etc.
subject to inspection
Grade A no deformities, no broken bones, skin intact.
Grade B Ground etc.
Poultry 19 Jan 11
Chicken Duck Pigeon
Geese Turkey Guineas
Roasting duck is 4-6 lb bird less than 6 weeks old. Long island (Peking duck) Muscvy duck usually the better quality duck.
Pigeon-aka squab over 4 weeks.
Turkey-low fat, dual meat.
Ratite-Big birds, Emu, Ostrich etc, red meat low fat. cooks like veal, med rare.
Forie gras- fatty liver usually from ducks and from geese.
Chicken Duck Pigeon
Geese Turkey Guineas
Roasting duck is 4-6 lb bird less than 6 weeks old. Long island (Peking duck) Muscvy duck usually the better quality duck.
Pigeon-aka squab over 4 weeks.
Turkey-low fat, dual meat.
Ratite-Big birds, Emu, Ostrich etc, red meat low fat. cooks like veal, med rare.
Forie gras- fatty liver usually from ducks and from geese.
Poultry 19 Jan 11
No fat inside of meat,
Birds who have white meat are non flying
Dark meat is usually from muscles that are being used.
No fat inside of meat,
Birds who have white meat are non flying
Dark meat is usually from muscles that are being used.
Cooking temp, it must be 165 degrees.
Touch Internal temp of the largest part.
looseness of the joints Color of juices (should be mostly clear)
Time
Touch Internal temp of the largest part.
looseness of the joints Color of juices (should be mostly clear)
Time
Preparation
Fat is good.
Barding tie a piece of fat to dissolve with the food
Larding is injecting fat into the meat.
Marination: does not have salt. or shouldn't have salt
Brine: Salt
Fat is good.
Barding tie a piece of fat to dissolve with the food
Larding is injecting fat into the meat.
Marination: does not have salt. or shouldn't have salt
Brine: Salt
Degrees of done
Rare: Cool red center - under 130 degrees
Med rare: warm red center - 135 to 140
Med: warm pink with thin red line- 140-145
Med well pink- 145-150
Well done: no pink-155 above
Rare: Cool red center - under 130 degrees
Med rare: warm red center - 135 to 140
Med: warm pink with thin red line- 140-145
Med well pink- 145-150
Well done: no pink-155 above
20 Jan 2011 Hot foods safety
1. Assume that all pots/pans are always hot.
2. Watch out for hot hot steaming swim.
when foods need to be added
3.
1. Assume that all pots/pans are always hot.
2. Watch out for hot hot steaming swim.
when foods need to be added
3.
20 Jan 2011
ACF
Protein 4-6 oz
Veg 3-4 oz
Starch 3-5 oz. Is always the base of the plate and it helps with the height of the plate. are usually soft as a good contrast to the Al dente to the veg.
Al dente is the rule
ACF goes you should always have a green veg. on plate
Round plates always in odd numbers
Square plates always in evens.
texture
color
flavor
shape
cooking technique
ACF
Protein 4-6 oz
Veg 3-4 oz
Starch 3-5 oz. Is always the base of the plate and it helps with the height of the plate. are usually soft as a good contrast to the Al dente to the veg.
Al dente is the rule
ACF goes you should always have a green veg. on plate
Round plates always in odd numbers
Square plates always in evens.
texture
color
flavor
shape
cooking technique
?!
Geek Soup
Geek Soup, Is my wife's blog. We are incorporating it with my school since it is a foodie blog.
In this blog we are both counting calories. I am trying to gain weight and she wants to lose.Happiness is a Clean Sink
Blog, Here you can check out my Clean Sink blog
Able to adjust to changing circumstances; adaptable.
