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