On Cooking: A Textbook of Culinary Fundamentals, Seventh Edition by Sarah R. Labensky, Alan M. Hause and Priscilla A. Martel

By

On Cooking: A Textbook of Culinary Fundamentals, Seventh Edition

Sarah R. Labensky, Alan M. Hause and Priscilla A. Martel

On cooking_ A textbook of culinary fundamentals

Contents

Professionalism

1 Professionalism ________________________________1

HISTORICAL DEVELOPMENT OF THE

RESTAURANT INDUSTRY 2

The 18th Century—The First Restaurants 2

The Early 19th Century—Carême and Grande Cuisine 3

The Late 19th Century—Escoffier and Cuisine Classique 4

The Mid-20th Century—Point and Nouvelle Cuisine 5

The Late 20th and Early 21st Centuries—An American Culinary

Revolution 5

Global Foods, Local Ingredients 6

Modernist Cuisine 7

CHARACTERISTICS OF THE MODERN FOOD

SERVICE OPERATION 7

Culinary Technologies 8

Food Supplies 8

Consumer Concerns 9

ORGANIZATION OF CLASSIC AND

MODERN KITCHENS 12

ATTRIBUTES OF SUCCESSFUL CULINARY

PROFESSIONALS 12

Knowledge 13

Skill 13

Taste 13

Judgment 13

Dedication 13

Pride 14

PROFESSIONAL ETHICS 14

CULINARY CAREERS 15

Hospitality Groups 15

Alternative Careers 15

2 Food Safety and Sanitation ______________ 17

SANITATION 18

DIRECT BIOLOGICAL CONTAMINANTS 18

Bacteria 19

Parasites 23

Viruses 23

Fungi 24

DIRECT CHEMICAL CONTAMINANTS 25

Residual Chemicals 25

Food Service Chemicals 25

Toxic Metals 26

PHYSICAL CONTAMINANTS 26

PROCEDURES TO PREVENT CROSS-CONTAMINATION 26

Personal Cleanliness 27

Dish and Equipment Cleanliness 28

Proper Food Storage 30

Food Labeling 31

Pest Management 31

HAZARD ANALYSIS CRITICAL CONTROL POINTS

(HACCP) SYSTEMS 32

FOOD ALLERGIES AND INTOLERANCES 35

GUIDELINES FOR PROTECTING HYPERSENSITIVE

GUESTS 35

THE SAFE AND SANITARY WORK ENVIRONMENT 36

Personal Safety 36

Fire Safety 37

First Aid 37

3 Nutrition and Healthy Cooking ________ 39

NUTRITION BASICS 40

ESSENTIAL NUTRIENTS 41

Carbohydrates 41

Lipids 42

Proteins 43

Vitamins 43

Minerals 45

Water 45

Phytochemicals 46

Controlling the Concentration and Retention of Vitamins,

Minerals and Phytochemicals 47

DIET-PLANNING TOOLS FOR HEALTHY EATING 47

Dietary Guidelines for Americans 47

MyPlate 48

Nutrition Labeling 48

Menu Labeling 49

Government Oversight 49

PRINCIPLES OF HEALTHY COOKING 50

Portion Size 50

Rethinking the Center of the Plate 51

Healthful Cooking Techniques and Menu Planning 52

RECIPE MODIFICATION TO ACHIEVE DIETARY GOALS 53

Reduce, Replace or Eliminate 53

Modifying Recipes 54

ACCOMMODATING SPECIAL DIETS 56

Low-Sodium Diets 57

Low-Sugar Diets 57

Low-Fat Diets 59

Dairy-Free Diets 60

Gluten-Free Diets 61

Allergen-Free Diets 62

Nutritional Analysis of Recipes 63

4 Menus and Recipes __________________________ 65

TYPES AND STYLES OF MENUS 66

Types of Menus 66

Menu Language 67

STANDARDIZED RECIPES 68

MEASUREMENTS AND CONVERSIONS 68

Measurement Formats 68

Measurement Systems 70

Converting Grams and Ounces 70

CONVERTING RECIPE YIELDS AND PORTION SIZES 72

Converting Total Yield 72

Converting Portion Size 73

Additional Conversion Problems 74

CALCULATING UNIT COSTS AND PERFORMING

YIELD TESTS 74

Unit Costs 75

Yield Tests 75

Using Yield Percentages 78

Cooked Yield Tests 79

RECIPE COSTS AND SELLING PRICES 79

Recipe Cost 79

Selling Price 81

CONTROLLING FOOD COSTS 82

Menu 83

Purchasing and Ordering 83

Receiving 83

Storing 83

Issuing 83

Kitchen Procedures: Establishing Standard Portions 84

Kitchen Procedures: Managing Waste 84

Sales and Service 84

WRITING RECIPES FOR PUBLICATION 85

Elements of a Recipe Written for Publication 85

Other Considerations When Crafting a Recipe for Publication 86

Preparation

5 Tools and Equipment _______________________ 87

KNIVES 88

Knife Construction 88

Knife Shapes and Sharpening Equipment 89

Japanese Knives 90

HAND TOOLS 91

MEASURING AND PORTIONING DEVICES 92

COOKWARE 94

Cookware Metals and Heat Conduction 94

Other Cookware Materials 95

Nonstick Coatings 96

Common Cookware 96

STRAINERS AND SIEVES 97

PROCESSING EQUIPMENT 99

HEAVY EQUIPMENT 101

STORAGE AND BUFFET EQUIPMENT 106

Storage Equipment 106

Buffet Equipment 106

SAFETY EQUIPMENT AND STANDARDS 107

Safety Equipment 107

Standards for Tools and Equipment 108

CONSERVING ENERGY IN THE PROFESSIONAL

KITCHEN 109

6 Knife Skills _____________________________________111

USING KNIVES SAFELY 112

CARING FOR AND SHARPENING YOUR KNIVES 112

GRIPPING YOUR KNIFE 114

CONTROLLING YOUR KNIFE 114

USING YOUR KNIFE 115

Slicing 115

Chopping 117

Cutting Sticks and Dicing 118

Mincing 122

Turning Vegetables 122

Making Parisiennes 123

USING SPECIALIZED CUTTING TOOLS 123

Using a Spiral Slicer 123

Using a Mandoline 123

7 Flavors and Flavorings ____________________125

THE SCIENCE OF FLAVOR AND TASTE 126

Tastes: Sweet, Sour, Salty, Bitter and Umami 126

Factors Affecting Perception of Flavors 128

THE PRINCIPLES OF FLAVORING FOOD 130

Flavor Profiles 130

Describing Aromas and Flavors in Food 131

Classic Flavor Combinations 131

Amplifying Flavors 133

Experimenting with Flavor 133

IDENTIFYING AND USING HERBS AND SPICES 134

Herbs 134

Spices 137

Storing Herbs and Spices 143

Using Herbs and Spices 143

IDENTIFYING AND USING SALTS 144

IDENTIFYING AND USING OILS 145

IDENTIFYING AND USING VINEGARS 147

IDENTIFYING AND USING CONDIMENTS 148

IDENTIFYING AND COOKING WITH WINES, BEERS AND

DISTILLED SPIRITS 150

Wines 150

Beers 153

Distilled Spirits 153

Guidelines for Cooking with Alcoholic Beverages 156

FLAVOR PRINCIPLES OF INTERNATIONAL

CUISINES 156

Culinary Migrations and Authenticity 161

International Seasoning Blends 162

8 Dairy Products ______________________________165

MILK AND MILK PRODUCTS 166

Milk-Processing Techniques 166

Concentrated Milks 167

Cream 167

Cultured Dairy Products 168

Storage of Milk and Milk Products 170

CHEESE AND THE CHEESE-MAKING PROCESS 170

CHEESE VARIETIES AND CATEGORIES 171

Fresh or Unripened Cheeses 171

Soft Cheeses 174

Semisoft Cheeses 174

Firm Cheeses 176

Hard Cheeses 177

Goat’s-Milk Cheeses 178

PROCESSED CHEESE 180

SERVING, STORING AND COOKING WITH CHEESE 180

Serving Cheeses 180

Storing Cheeses 181

Cooking with Cheese 181

ANALOG MILK PRODUCTS 182

9 Mise en Place _________________________________183

MISE EN PLACE AND HOW TO USE PREP LISTS 184

Creating a Prep List 185

Quantity Planning 186

SELECTING TOOLS AND EQUIPMENT 187

MEASURING INGREDIENTS 187

PREPARING INGREDIENTS NEEDED FOR COOKING 188

Clarifying Butter 188

Toasting Nuts and Spices 189

Making Bread Crumbs 189

PREPARING SEASONING MIXTURES AND USING

FLAVORING TECHNIQUES 189

Bouquets Garnis and Sachets 190

Marinades 190

Brines 191

Rubs and Pastes 191

Steeping 191

BREADING, BATTERING, BLANCHING AND

PARBOILING 192

Breading 192

Battering 193

Blanching and Parboiling 193

Making an Ice Bath 194

Cooking

10 Principles of Cooking ___________________195

HEAT TRANSFER THROUGH CONDUCTION,

CONVECTION AND RADIATION 196

Conduction 196

Convection 197

Radiation 197

HOW HEAT AFFECTS FOOD 198

Proteins Coagulate 198

Starches Gelatinize 199

Sugars Caramelize 200

Water Evaporates 200

Fats Melt 200

DETERMINING DONENESS 200

INTRODUCTION TO THE BASIC COOKING

METHODS 201

DRY-HEAT COOKING METHODS 201

Broiling 203

Grilling 204

Roasting and Baking 205

Barbecue 206

Smoking 206

Sautéing 206

Stir-Frying 208

Pan-Frying 209

Deep-Frying 210

MOIST-HEAT COOKING METHODS 213

Poaching 213

Simmering 215

Boiling 215

Steaming 216

COMBINATION COOKING METHODS 217

Braising 218

Stewing 218

Sous Vide 219

11 Stocks and Sauces ________________________223

CLASSIFICATIONS OF STOCKS 224

INGREDIENTS FOR STOCKS 225

Bones 225

Mirepoix 225

Seasonings 226

PRINCIPLES OF STOCK MAKING 227

White Stock 229

Brown Stock 231

Remouillage 233

Fish Stock and Fish Fumet 233

Vegetable Stock 234

Court Bouillon 235

Nage 236

Glaze 236

Infusion 237

PREPARING SAUCES USING THICKENING AND

FINISHING TECHNIQUES 237

Thickening Agents for Sauces 238

Finishing Techniques for Sauces 242

CLASSIC FRENCH MOTHER SAUCES 243

The Béchamel Family 244

The Velouté Family 246

The Espagnole Family 248

The Tomato Sauce Family 251

The Hollandaise Family 253

TRADITIONAL SAUCES 255

Compound Butters 255

Beurre Blanc and Beurre Rouge 256

Pan Gravy 258

Pan Sauces 258

Broths 259

VEGETABLE AND FRUIT SAUCES 259

Salsa and Relish 259

Green Sauces 260

Coulis 261

Vegetable Juice Sauces 262

Foams 264

Flavored Oils 265

USING SAUCES 267

12 Soups _________________________________________279

CLASSIFICATIONS OF SOUP 280

BROTHS 281

Broth-Based Soups 283

CONSOMMÉS 284

Clarifying Consommés 285

Correcting a Poorly Clarified

Consommé 287

CREAM SOUPS 287

PURÉE SOUPS 289

BISQUES AND CHOWDERS 291

COLD SOUPS 293

Cooked Cold Soups 294

Uncooked Cold Soups 295

GARNISHING SOUPS 296

Guidelines for Garnishing Soups 296

Garnishing Suggestions 296

SERVING SOUP 296

Reheating Soups for Service 297

Temperatures 297

Portion Sizes 298

13 Principles of Meat Cookery ___________317

MUSCLE COMPOSITION OF MEATS 318

MEAT INSPECTION AND GRADING PRACTICES 319

AGING MEATS 320

Wet Aging 320

Dry Aging 321

PURCHASING MEATS 321

IMPS/NAMP 321

Grass-Fed Meats 322

STORING MEATS 322

PREPARING MEATS FOR COOKING 323

Tying and Trussing 323

Barding 324

Larding 324

DRY-HEAT COOKING METHODS FOR MEATS 324

Broiling and Grilling 324

Roasting 327

Barbecue 333

Sautéing 336

Pan-Frying 338

Deep-Frying 340

MOIST-HEAT COOKING METHODS FOR MEAT 340

Simmering 340

COMBINATION COOKING METHODS FOR MEATS 342

Braising 342

Stewing 344

Cooking Sous Vide 349

14 Beef ____________________________________________353

PRIMAL AND SUBPRIMAL CUTS OF BEEF 354

FOREQUARTER PRIMAL CUTS OF BEEF 354

Chuck 354

Brisket and Shank 356

Rib 356

Short Plate 356

HINDQUARTER PRIMAL CUTS OF BEEF 357

Short Loin 357

Sirloin 357

Flank 358

Round 358

BEEF ORGAN MEATS 359

NUTRITIONAL INFORMATION FOR BEEF 359

BASIC BUTCHERING PROCEDURES FOR BEEF 359

COOKING METHODS FOR COMMON CUTS OF BEEF 362

15 Veal ____________________________________________381

PRIMAL AND SUBPRIMAL CUTS OF VEAL 382

FORESADDLE PRIMAL CUTS OF VEAL 382

Veal Shoulder 382

Veal Foreshank and Breast 382

Veal Rib 383

HINDSADDLE PRIMAL CUTS OF VEAL 384

Veal Loin 384

Veal Leg 384

VEAL ORGAN MEATS 385

Sweetbreads 385

Calves’ Liver 385

Veal Kidneys 385

PURCHASING VEAL 385

NUTRITIONAL INFORMATION FOR VEAL 385

BASIC BUTCHERING PROCEDURES FOR VEAL 386

COOKING METHODS FOR COMMON CUTS OF VEAL 391

16 Lamb __________________________________________403

PRIMAL AND SUBPRIMAL CUTS OF LAMB 404

Lamb Shoulder 404

Lamb Breast 404

Lamb Rack 404

Lamb Loin 405

Lamb Leg 405

PURCHASING LAMB 406

Domestic vs. Imported Lamb 406

Goat 406

NUTRITIONAL INFORMATION FOR LAMB 407

BUTCHERING PROCEDURES FOR LAMB 407

COOKING METHODS FOR COMMON CUTS OF LAMB 411

17 Pork ____________________________________________423

PRIMAL AND SUBPRIMAL CUTS OF PORK 424

Pork Shoulder 424

Boston Butt 424

Pork Belly 425

Pork Loin 426

Fresh Ham 427

Hocks and Trotters 427

PURCHASING PORK 427

NUTRITIONAL INFORMATION FOR PORK 428

BUTCHERING PROCEDURES FOR PORK 428

COOKING METHODS FOR COMMON CUTS OF PORK 432

18 Poultry ________________________________________447

MUSCLE COMPOSITION AND STRUCTURE

OF POULTRY 448

IDENTIFYING CATEGORIES AND CLASSES OF

POULTRY 450

Chicken 450

Duck 452

Goose 452

Guinea Fowl 452

Pigeon 452

Turkey 452

Ratites 452

Livers, Gizzards, Hearts and Necks 453

Foie Gras 453

NUTRITIONAL INFORMATION FOR POULTRY 453

INSPECTION AND GRADING OF POULTRY 453

PURCHASING AND STORING POULTRY 454

Free-Range Poultry 454

Air-Chilled Poultry 455

Storing Poultry 455

BUTCHERING PROCEDURES FOR POULTRY 455

DRY-HEAT COOKING METHODS FOR POULTRY 460

Marinating Poultry 460

Broiling and Grilling Poultry 461

Roasting Poultry 463

Poêléing Poultry 470

Sautéing Poultry 471

Pan-Frying Poultry 474

Deep-Frying Poultry 476

MOIST-HEAT AND COMBINATION COOKING METHODS

FOR POULTRY 477

Moist-Heat Cooking Methods: Poaching and Simmering Poultry 477

Combination Cooking Methods: Braising and Stewing Poultry 479

19 Game __________________________________________499

FURRED OR GROUND GAME 500

Antelope 500

Bison (American Buffalo) 500

Deer 501

Wild Boar 501

Rabbit 501

FEATHERED OR WINGED GAME 502

Partridge 502

Pheasant 503

Quail 503

NUTRITIONAL INFORMATION FOR GAME 503

PURCHASING AND STORING GAME 503

MARINATING FURRED GAME 503

COOKING METHODS FOR DIFFERENT TYPES AND CUTS

OF GAME 504

20 Fish and Shellfish _________________________511

STRUCTURE AND MUSCLE COMPOSITION OF FISH AND

SHELLFISH 512

IDENTIFYING FISH 514

Round Fish 514

Flatfish 519

IDENTIFYING SHELLFISH 520

Mollusks 521

Crustaceans 523

NUTRITIONAL INFORMATION FOR FISH AND

SHELLFISH 526

PURCHASING AND STORING FISH AND SHELLFISH 527

Purchasing Fish and Shellfish 527

Storing Fish and Shellfish 530

FABRICATING PROCEDURES FOR FISH AND

SHELLFISH 531

COOKING METHODS FOR FISH AND SHELLFISH 540

Determining Doneness 541

DRY-HEAT COOKING METHODS FOR FISH AND

SHELLFISH 541

Broiling and Grilling 541

Baking 543

Sautéing 545

Pan-Frying 547

Deep-Frying 548

MOIST-HEAT COOKING METHODS FOR FISH AND

SHELLFISH 550

Steaming 550

Combination Cooking Methods 557

Sous Vide 557

SERVING RAW FISH AND SHELLFISH 558

Raw Fish and Shellfish Dishes 559

Sushi and Sashimi 559

21 Eggs and Breakfast ______________________583

COMPOSITION OF EGGS 584

PURCHASING AND STORING EGGS 585

Egg Products 586

NUTRITIONAL INFORMATION FOR EGGS 587

WHIPPED EGG WHITES 587

COOKING METHODS FOR EGGS 587

DRY-HEAT COOKING METHODS FOR EGGS 588

Baking 588

Sautéing 589

Pan-Frying 593

Griddling 594

MOIST-HEAT COOKING METHODS FOR EGGS 595

In-Shell Cooking (Simmering) 595

Poaching 595

BREAKFAST AND BRUNCH 596

Breakfast Meats 597

Griddlecakes 597

Crêpes 598

Cereals and Grains 600

IDENTIFY AND PREPARE COFFEE, TEA AND TISANES 602

Coffee 602

Tea and Tisanes 605

22 Vegetables __________________________________617

IDENTIFYING VEGETABLES 618

Cabbages 618

Fruit Vegetables 622

Gourds and Squashes 627

Greens 629

Mushrooms and Truffles 630

Onions 632

Pods and Seeds 634

Roots and Tubers 637

Stalk Vegetables 640

Baby Vegetables 643

NUTRITIONAL INFORMATION FOR VEGETABLES 643

PURCHASING AND STORING FRESH VEGETABLES 643

Grading Vegetables 644

Purchasing Vegetables 644

Ripening Vegetables 644

Storing Vegetables 644

PURCHASING AND STORING PRESERVED

VEGETABLES 645

Irradiated Vegetables 645

Canned Vegetables 645

Frozen Vegetables 646

Dried Vegetables 646

COOKING METHODS FOR VEGETABLES 646

Fiber Content and Vegetable Cookery 646

Acid/Alkali Reactions and Vegetable Cookery 647

Guidelines for Vegetable Cookery 648

Determining Doneness of Vegetables 648

Preserving Nutritional Qualities in Vegetables 649

DRY-HEAT COOKING METHODS FOR VEGETABLES 649

Broiling and Grilling 649

Roasting and Baking 651

Sautéing 652

Stir-Frying 654

Pan-Frying 654

Pan-Roasting 655

Deep-Frying 656

MOIST-HEAT COOKING METHODS FOR VEGETABLES 658

Blanching, Parboiling and Boiling 658

Steaming 661

Microwaving 663

Combination Cooking Methods: Braising and Stewing Vegetables 664

Puréeing Vegetables 665

PRESERVING VEGETABLES 667

Drying 667

Pickling 667

Fermenting 668

23 Potatoes, Grains and Pasta __________689

IDENTIFYING, PURCHASING AND STORING

POTATOES 690

Identifying Potatoes 690

Nutritional Information for Potatoes 692

Purchasing and Storing Potatoes 692

COOKING METHODS FOR POTATOES 693

Roasting and Baking 693

Sautéing and Pan-Frying 696

Deep-Frying 697

Boiling 699

IDENTIFYING, PURCHASING AND STORING GRAINS 701

Identifying Grains 701

Nutritional Information for Grains 706

Purchasing and Storing Grains 706

COOKING METHODS FOR GRAINS 706

Simmering 707

Risotto Method 708

Pilaf Method 710

Stir-Fried Rice 711

IDENTIFYING, PURCHASING AND STORING PASTA 713

Identifying Pasta 713

Nutritional Information for Pasta 716

Purchasing and Storing Pasta 716

MAKING FRESH PASTA 716

Filling Pasta 719

COOKING METHODS FOR PASTA 720

Boiling 720

Accompaniments to Pasta 721

Garde Manger

24 Salads and Salad Dressings __________741

IDENTIFYING SALAD GREENS 742

Lettuce 742

Chicory 743

Other Salad Greens and Ingredients 744

NUTRITIONAL INFORMATION FOR SALADS 746

PURCHASING AND STORING SALAD GREENS 746

PREPARING SALAD GREENS 747

Tearing and Cutting Salad Greens 747

Washing Salad Greens 748

Drying Salad Greens 748

SALAD DRESSINGS 748

Vinaigrette Dressings 749

Mayonnaise-Based Dressings 750

Emulsified Vinaigrette Dressings 753

TOSSED AND COMPOSED SALADS 754

Tossed Green Salads 755

Composed Green Salads 756

Garnishing Salads 757

BOUND SALADS 758

Bean, Grain and Pasta Salads 759

Vegetable Salads 760

FRUIT AND GELATIN SALADS 761

Fruit Salads 761

Gelatin Salads 761

25 Fruits __________________________________________781

IDENTIFYING FRUITS 782

Berries 782

Citrus 784

Specialty Fruits 786

Grapes 789

Melons 789

Pomes 791

Stone Fruits 793

Tropical Fruits 794

NUTRITIONAL INFORMATION FOR FRUITS 798

PURCHASING AND STORING FRESH FRUITS 798

Grading 798

Ripening 799

Purchasing 799

Storing 799

PRESERVING FRUITS 800

Irradiation 800

Acidulation 800

Canning 800

Freezing 800

Drying 801

JUICING FRUITS 801

COOKING METHODS FOR FRUITS 802

Determining Doneness 802

Dry-Heat Cooking Methods for Fruits 802

Moist-Heat Cooking Methods for Fruits 806

Making Fruit Preserves 808

26 Plant-Based Cooking ___________________817

PLANT-BASED EATING 818

INGREDIENTS FOR PLANT-BASED COOKING 819

Soybean-Based Ingredients 819

Other Popular Ingredients in Plant-Based Cooking 822

Analog Foods 822

PRINCIPLES OF PLANT-BASED COOKING 823

Suggestions for Preparing Plant-Based Dishes 823

Modifying a Recipe for Vegetarian and Vegan Diets 824

PLANT-FORWARD COOKING 826

27 Sandwiches _________________________________837

SANDWICH INGREDIENTS 838

Sandwich Breads 838

Sandwich Spreads 838

Sandwich Fillings 839

HOT AND COLD SANDWICHES 840

Hot Sandwiches 841

Cold Sandwiches 842

MISE EN PLACE FOR ASSEMBLING SANDWICHES MADE

TO ORDER 844

PRESENTING AND GARNISHING SANDWICHES 845

28 Charcuterie _________________________________859

FORCEMEATS 860

EQUIPMENT FOR PREPARING FORCEMEATS 860

FORCEMEAT INGREDIENTS 861

Meats 861

Fats 861

Binders 861

Seasonings 862

Garnishes 862

PREPARING FORCEMEATS 863

Country-Style Forcemeats 863

Basic Forcemeats 865

Mousseline Forcemeats 867

Quenelles 869

USING FORCEMEATS TO PREPARE TERRINES, PÂTÉS

AND GALENTINES 869

Aspic Jelly 869

Terrines 870

Pâtés en Croûte 873

Galantines 875

USING FORCEMEATS TO PREPARE SAUSAGES 877

Sausage Meats 877

Sausage Casings 877

Equipment for Making Sausages 878

SALT CURING, BRINING AND SMOKING MEATS AND

FISH 880

Salt Curing 880

Brining 880

Smoking 880

CURED PORK AND BEEF PRODUCTS 883

29 Hors d’Oeuvre ____________________________893

COLD HORS D’OEUVRE 894

Canapés 894

Crudités 897

Dips 898

Caviar 899

Other Cold Hors d’Oeuvre 900

HOT HORS D’OEUVRE 900

Filled Pastry Shells 900

Skewers 900

Meatballs 901

Hors d’Oeuvre Wrapped in Cheese, Meat or Vegetables 902

Hors d’Oeuvre Wrapped in Dough 902

Other Hot Hors d’Oeuvre 905

ANTIPASTI, MEZZE, TAPAS AND ZAKUSKI 905

SERVING HORS D’OEUVRE 906

Passed Hors d’Oeuvre 906

Buffet Service 907

Buffet Platters 907

Baking

30 Principles of the Bakeshop ___________923

BAKESHOP TOOLS AND EQUIPMENT 924

BAKESHOP INGREDIENTS 925

Flours 925

Sugar and Sweeteners 929

Fats 933

Chemical Leavening Agents 934

Thickening Agents 935

Flavorings 936

Nuts 940

MEASURING INGREDIENTS IN THE BAKESHOP 943

Baker’s Percentage 944

Calculating Baker’s Percentage 945

MIXING METHODS 947

THE BAKING PROCESS 948

Gases Form 948

Gases Are Trapped 948

Starches Gelatinize 949

Proteins Coagulate 949

Fats Melt 949

Water Evaporates 949

Sugars Caramelize 949

Carryover Baking 949

Staling 949

31 Quick Breads _______________________________951

MIXING METHODS FOR QUICK BREADS 952

Biscuit Method 953

Muffin Method 955

Creaming Method 957

FRYING QUICK BREADS 959

QUALITIES OF QUICK BREADS 960

32 Yeast Breads________________________________969

YEAST 970

Types of Yeast 970

Substituting Yeasts 971

Natural Yeast Leaveners: Sourdough Starter 972

PRODUCTION STEPS FOR YEAST BREADS 974

Step 1: Scaling the Ingredients 974

Step 2: Mixing and Kneading the Dough 974

Step 3: Fermenting the Dough 975

Step 4: Punching Down the Dough 976

Step 5: Portioning the Dough 976

Step 6: Rounding the Portions 976

Step 7: Make-Up: Shaping the Portions 976

Step 8: Proofing the Products 978

Step 9: Baking the Products 978

Step 10: Cooling and Storing the Finished Products 979

ROLLED-IN DOUGHS 983

QUALITIES OF YEAST BREAD 985

33 Pies, Pastries and Cookies __________ 1003

PIES AND TARTS 1004

Crusts 1004

Fillings 1011

Assembling Pies and Tarts 1017

Storing Pies and Tarts 1017

CLASSIC PASTRIES 1017

Puff Pastry 1017

Éclair Paste 1021

Meringue 1023

COOKIES 1025

Mixing Methods for Cookie Dough 1025

Make-Up Methods for Cookies 1026

Storing Cookies 1028

34 Cakes and Frostings ___________________ 1049

CAKE INGREDIENTS 1050

MIXING METHODS FOR CAKES 1051

High-Fat Cakes 1051

Whipped-Egg Cakes 1053

PANNING, BAKING AND COOLING CAKES 1060

Preparing Cake Pans 1060

Filling Cake Pans 1060

Baking Temperatures 1061

Altitude Adjustments for Baking 1061

Determining Doneness of Cakes 1062

Cooling Cakes 1062

FROSTINGS 1063

Buttercream 1064

Foam Frosting 1067

Fudge Frosting 1068

Fondant 1069

Glaze 1069

Royal Icing 1070

Ganache 1070

ASSEMBLING AND DECORATING CAKES 1072

Assembling Cakes 1073

Simple Decorating Techniques 1073

Piping Techniques 1074

STORING CAKES 1078

35 Custards, Creams, Frozen

Desserts and Dessert Sauces ____________ 1089

CUSTARDS 1090

Stirred Custards 1090

Baked Custards 1094

Soufflés 1097

CREAMS 1099

Crème Chantilly 1099

Bavarian Cream 1100

Chiffon 1101

Mousse 1102

FROZEN DESSERTS 1103

Ice Cream and Gelato 1104

Sorbet and Sherbet 1106

Still-Frozen Desserts 1106

DESSERT SAUCES 1107

Fruit Purées 1107

Caramel Sauce 1108

Chocolate Syrup 1108

ASSEMBLING DESSERTS 1109

Presentation

36 Plate Presentation _____________________ 1119

PRESENTATION TECHNIQUES FOR FOODS 1120

Preparing Foods Properly 1120

Cutting Foods 1121

Molding Foods 1122

PRESENTATION TECHNIQUES FOR THE PLATE 1123

Choosing Plates 1123

Arranging Foods on Plates 1124

Decorating Plates 1128

PRESENTATION TECHNIQUES FOR BUFFETS 1131

Arranging Food on Serving Pieces 1131

SMALL PLATES 1132

37 Buffets ______________________________________ 1137

UNDERSTANDING BUFFETS 1138

Planning the Buffet 1138

Communicating the Plan 1140

DESIGNING BUFFETS 1141

Arranging the Tables 1142

Arranging Items on the Buffet Table 1144

PRESENTING AND MAINTAINING BUFFETS 1145

Controlling Costs 1145

Keeping Hot Foods Hot 1146

Keeping Cold Foods Cold 1147

Replenishing Foods 1147

Serving the Guests 1147

Appendix I _______________________________________1149

TOP CAUSES OF FOOD-BORNE ILLNESS 1149

Appendix II _____________________________________1150

MEASUREMENT AND CONVERSION CHARTS 1150

Appendix III ____________________________________1152

TYPICAL YIELD PERCENTAGES FOR COMMON

PRODUCE ITEMS 1152

Glossary __________________________________________1153

Recipe Index ___________________________________ 1173

Subject Index __________________________________ 1186

Credits ___________________________________________ 1205

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