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THE STUDENT CHEF
you don't need a silver fork to eat good food---paul prudhomme SAUCES – THE STUDENT CHEF A sauce is simply a seasoned liquid that is served with food. Sauces may accompany food on the plate or are be served as a condiment, alongside the dish.
YOGURT – THE STUDENT CHEF Yogurt. Yogurt is the product of bacteria culturing in milk. The development of lactic bacteria, which use lactose as their food source and produce lactic acid, thickens the milk and gives it a tangyflavor.
STEAK – THE STUDENT CHEF you don't need a silver fork to eat good food---paul prudhommeBROWN SAUCES
Espagnole and Demi-glace. In classical French cuisine, one of the mother sauces, espagnole or simply “brown sauce,” is a rich sauce made with a brown veal stock, roasted mirepoix with tomato or a pinçage and thickened with a brown roux. Developed in France in the early 1600’s, the name “espagnole” refers this its use of tomatoes as an ingredient, what was considered a SpanishEMULSIFIED SAUCES
Emulsified Sauces. An emulsified sauce is made by combining two immiscible liquids, or liquids that don’t normally combine, often with a binding or emulsifying ingredient. When a basic vinaigrette is made by combining oil and vinegar without an emulsifier, the vinaigrette is said to be a temporary emulsion. When immiscibleliquids are
NORA PEPPERS
Ñora peppers (also known as pimiento choricero) are a small, round, intense and sweet-fleshed red bell pepper that is always used dry, to add flavor to stews, cocidos or soups, and also may be an ingredient in some chorizo sausages. In Spanish cuisine they are much more commonly used than chili peppers. DAY 10 – THE STUDENT CHEF Final Practical Exam: 3 Hours to Complete. Each student independently makes: 1 cup of Mayonnaise in a disposable cup (20 points) 1 cup of Hollandaise warm in a disposable cup (20 points); 4 ounces of Beurre Blanc strained and served warm on a disposable plate (20 points); 1 quart Chicken Noodle Soup Serve only 6-8 fl. oz. in a bowl. Each group may make their own broth, however each individual PRINCIPLES OF EGG COOKERY Principles of Egg Cookery. Eggs can be prepared with any almost cooking method. Sunny-side up, over, etc. Avoid high temperatures and long cooking times; Do not overcook. Overcooking an egg makes them tough, causes discoloration, and affects flavor. Proteins Coagulate. HOW TO CLEAN AND SANITIZE IN A 3-COMPARTMENT SINK There are 5 steps for cleaning and sanitizing in a 3-compartment sink. Use the sink in the following manner: In the 1st compartment, wash with a clean detergent solution at or above 110˚F or at the temperature specified by the detergent manufacturer. In the 2nd compartment, rinse with hot clean water. In the 3rd compartment,sanitize with a
THE STUDENT CHEF
you don't need a silver fork to eat good food---paul prudhomme SAUCES – THE STUDENT CHEF A sauce is simply a seasoned liquid that is served with food. Sauces may accompany food on the plate or are be served as a condiment, alongside the dish.
YOGURT – THE STUDENT CHEF Yogurt. Yogurt is the product of bacteria culturing in milk. The development of lactic bacteria, which use lactose as their food source and produce lactic acid, thickens the milk and gives it a tangyflavor.
STEAK – THE STUDENT CHEF you don't need a silver fork to eat good food---paul prudhommeBROWN SAUCES
Espagnole and Demi-glace. In classical French cuisine, one of the mother sauces, espagnole or simply “brown sauce,” is a rich sauce made with a brown veal stock, roasted mirepoix with tomato or a pinçage and thickened with a brown roux. Developed in France in the early 1600’s, the name “espagnole” refers this its use of tomatoes as an ingredient, what was considered a SpanishEMULSIFIED SAUCES
Emulsified Sauces. An emulsified sauce is made by combining two immiscible liquids, or liquids that don’t normally combine, often with a binding or emulsifying ingredient. When a basic vinaigrette is made by combining oil and vinegar without an emulsifier, the vinaigrette is said to be a temporary emulsion. When immiscibleliquids are
NORA PEPPERS
Ñora peppers (also known as pimiento choricero) are a small, round, intense and sweet-fleshed red bell pepper that is always used dry, to add flavor to stews, cocidos or soups, and also may be an ingredient in some chorizo sausages. In Spanish cuisine they are much more commonly used than chili peppers. DAY 10 – THE STUDENT CHEF Final Practical Exam: 3 Hours to Complete. Each student independently makes: 1 cup of Mayonnaise in a disposable cup (20 points) 1 cup of Hollandaise warm in a disposable cup (20 points); 4 ounces of Beurre Blanc strained and served warm on a disposable plate (20 points); 1 quart Chicken Noodle Soup Serve only 6-8 fl. oz. in a bowl. Each group may make their own broth, however each individual PRINCIPLES OF EGG COOKERY Principles of Egg Cookery. Eggs can be prepared with any almost cooking method. Sunny-side up, over, etc. Avoid high temperatures and long cooking times; Do not overcook. Overcooking an egg makes them tough, causes discoloration, and affects flavor. Proteins Coagulate. HOW TO CLEAN AND SANITIZE IN A 3-COMPARTMENT SINK There are 5 steps for cleaning and sanitizing in a 3-compartment sink. Use the sink in the following manner: In the 1st compartment, wash with a clean detergent solution at or above 110˚F or at the temperature specified by the detergent manufacturer. In the 2nd compartment, rinse with hot clean water. In the 3rd compartment,sanitize with a
FATS AND OILS
Animal Cooking Fats. Butter–Before refrigeration, butter was typically made from soured cream. After the advent of refrigerated storage, uncultured butter from fresh, pasteurized cream or Sweet Cream Butter became popular in North America. Pasteurization reduces the amount of bacteria responsible for spoilage and fermentation.STOCK INGREDIENTS
1 bay leaf. 2 to 3 leek leaves and/or 1 celery stock, cut in half lengthwise. 1 carrot, cut in half lengthwise (optional) 1 parsnip, cut in half lengthwise (optional) Encase the thyme, parsley, and bay leaf inside the leek leaves and celery. Tie the ingredients into a bundlewith a
TYPES OF STEWS
The broth is traditionally served with a rouille, a mayonnaise made of olive oil, garlic, saffron and cayenne pepper on grilled slices of bread. Fricassée is a white stew of veal, poultry, or rabbit. Goulash is a Hungarian stew of beef, pork, veal or poultry seasoned withpaprika and
SOUP – THE STUDENT CHEF The word soup comes from the word “sop”, as in to use a piece of bread to soak up the liquid in a soup.. Soup is a food that is predominately liquid. Soup is typically made by boiling meat, fish, or vegetables, etc., in stock or water and served hot. INTRODUCTION TO THE KITCHEN Introduction to the Kitchen. When you enter the kitchen, be in proper uniform. Bring only your tool kit and leave your books, coat, backpack, etc. in your car or locker. Put your tool kit under your work station. (Avoid putting items on top of food prep areas other than food or clean and sanitized tools.) Put on your apron and sidetowel.
ACHIOTE PASTE
Achiote Paste. Achiote paste is a deep coloring, marinating seasoning mix from the Yucatan Peninsula that is used in Pibil style dishes. Achiote Paste, also known as Recado Rojo, usually contains annatto, Mexican oregano, cumin, clove, cinnamon, black pepper, allspice,garlic and salt.
PRINCIPLES OF EGG COOKERY Principles of Egg Cookery. Eggs can be prepared with any almost cooking method. Sunny-side up, over, etc. Avoid high temperatures and long cooking times; Do not overcook. Overcooking an egg makes them tough, causes discoloration, and affects flavor. Proteins Coagulate. BRAISING AND STEWING Braising and stewing, are often described as combination cooking methods, involving elements of both dry and moist-heat cooking. The wet elements are the simmering and steaming that occur as a result of the liquid in the braising or stew pot . The dry portion involves the browning or searing of the food prior to being immersed in the liquid.BIRDS NEST SOUP
Birds Nest Soup. Bird’s Nest Soup: The chief ingredient in Bird’s nest soup is the nest of the swiftlet, a tiny bird that lives in caves in Southeast Asia. Instead of twigs and straw, the swiftlet makes a nest from its own saliva – the only bird in the world to do so. Harvesting these nests requires great skill – CULINARY FOUNDATIONS I Signs of Deteriorated Oil ! Dark Oil; Oil darkens with use because the oil and food molecules burn when subjected to high/prolonged heat. ! Viscosity Changes: Thickens with use.THE STUDENT CHEF
you don't need a silver fork to eat good food---paul prudhomme SAUCES – THE STUDENT CHEF A sauce is simply a seasoned liquid that is served with food. Sauces may accompany food on the plate or are be served as a condiment, alongside the dish.
PASTA – THE STUDENT CHEF Pasta, Italian for “paste” is made from a dough composed of durham semolina or flour, water , salt, and sometimes oil or eggs. The dough is then rolled or extruded to form various shapes. The wheat flours used to make pasta are high in gluten which provides the structure needed for the pasta to hold its shape. YOGURT – THE STUDENT CHEF Yogurt. Yogurt is the product of bacteria culturing in milk. The development of lactic bacteria, which use lactose as their food source and produce lactic acid, thickens the milk and gives it a tangyflavor.
WHITE SAUCES
White sauces are prepared with milk or a white stock and are classically thickened with a roux. They may be finished with a liaison of cream and/or egg yolks or mounted with butter. PRINCIPLES OF EGG COOKERY Principles of Egg Cookery. Eggs can be prepared with any almost cooking method. Sunny-side up, over, etc. Avoid high temperatures and long cooking times; Do not overcook. Overcooking an egg makes them tough, causes discoloration, and affects flavor. Proteins Coagulate.TOMATO SAUCES
Tomato sauce is a generic term used to describe any sauce that is based mainly on tomatoes. Tomato sauces can be made several ways. They may be raw or cooked, anywhere from ten minutes to several hours. In some versions, olive oil is the only cooking fat. For others, renderedsalt pork or
NORA PEPPERS
Ñora peppers (also known as pimiento choricero) are a small, round, intense and sweet-fleshed red bell pepper that is always used dry, to add flavor to stews, cocidos or soups, and also may be an ingredient in some chorizo sausages. In Spanish cuisine they are much more commonly used than chili peppers. BRAISING AND STEWING Braising and stewing, are often described as combination cooking methods, involving elements of both dry and moist-heat cooking. The wet elements are the simmering and steaming that occur as a result of the liquid in the braising or stew pot . The dry portion involves the browning or searing of the food prior to being immersed in the liquid. HOW TO CLEAN AND SANITIZE IN A 3-COMPARTMENT SINK There are 5 steps for cleaning and sanitizing in a 3-compartment sink. Use the sink in the following manner: In the 1st compartment, wash with a clean detergent solution at or above 110˚F or at the temperature specified by the detergent manufacturer. In the 2nd compartment, rinse with hot clean water. In the 3rd compartment,sanitize with a
THE STUDENT CHEF
you don't need a silver fork to eat good food---paul prudhomme SAUCES – THE STUDENT CHEF A sauce is simply a seasoned liquid that is served with food. Sauces may accompany food on the plate or are be served as a condiment, alongside the dish.
PASTA – THE STUDENT CHEF Pasta, Italian for “paste” is made from a dough composed of durham semolina or flour, water , salt, and sometimes oil or eggs. The dough is then rolled or extruded to form various shapes. The wheat flours used to make pasta are high in gluten which provides the structure needed for the pasta to hold its shape. YOGURT – THE STUDENT CHEF Yogurt. Yogurt is the product of bacteria culturing in milk. The development of lactic bacteria, which use lactose as their food source and produce lactic acid, thickens the milk and gives it a tangyflavor.
WHITE SAUCES
White sauces are prepared with milk or a white stock and are classically thickened with a roux. They may be finished with a liaison of cream and/or egg yolks or mounted with butter. PRINCIPLES OF EGG COOKERY Principles of Egg Cookery. Eggs can be prepared with any almost cooking method. Sunny-side up, over, etc. Avoid high temperatures and long cooking times; Do not overcook. Overcooking an egg makes them tough, causes discoloration, and affects flavor. Proteins Coagulate.TOMATO SAUCES
Tomato sauce is a generic term used to describe any sauce that is based mainly on tomatoes. Tomato sauces can be made several ways. They may be raw or cooked, anywhere from ten minutes to several hours. In some versions, olive oil is the only cooking fat. For others, renderedsalt pork or
NORA PEPPERS
Ñora peppers (also known as pimiento choricero) are a small, round, intense and sweet-fleshed red bell pepper that is always used dry, to add flavor to stews, cocidos or soups, and also may be an ingredient in some chorizo sausages. In Spanish cuisine they are much more commonly used than chili peppers. BRAISING AND STEWING Braising and stewing, are often described as combination cooking methods, involving elements of both dry and moist-heat cooking. The wet elements are the simmering and steaming that occur as a result of the liquid in the braising or stew pot . The dry portion involves the browning or searing of the food prior to being immersed in the liquid. HOW TO CLEAN AND SANITIZE IN A 3-COMPARTMENT SINK There are 5 steps for cleaning and sanitizing in a 3-compartment sink. Use the sink in the following manner: In the 1st compartment, wash with a clean detergent solution at or above 110˚F or at the temperature specified by the detergent manufacturer. In the 2nd compartment, rinse with hot clean water. In the 3rd compartment,sanitize with a
TYPES OF STEWS
The broth is traditionally served with a rouille, a mayonnaise made of olive oil, garlic, saffron and cayenne pepper on grilled slices of bread. Fricassée is a white stew of veal, poultry, or rabbit. Goulash is a Hungarian stew of beef, pork, veal or poultry seasoned withpaprika and
WHITE SAUCES
White sauces are prepared with milk or a white stock and are classically thickened with a roux. They may be finished with a liaison of cream and/or egg yolks or mounted with butter. FRYING – THE STUDENT CHEF Deep-Frying Procedure. Heat the fat to the proper temperature, typically 325˚F to 375˚K. Add the item, usually breaded or battered to the hot fat with the basket or swimming method. Turn the food if necessary. Remove the food and finish in the oven if necessary. Drain the food on a rack set on a paper towel. Season and serve immediately. BAGHAR – THE STUDENT CHEF Baghar. Baghar (also known as Tadka or Chounk) is the frying of spices either to start the cooking process or as a final flourish on a finished plate. The technique is essential to Indian cuisine, as many of the spices used have essential oils which need to be extracted to achieve full flavor. Whether conducted at the beginning of a recipe orEMULSIFIED SAUCES
Cold Emulsified Sauces. Mayonnaise is the the foundational cold emulsified sauce from which we derive other cold emulsified sauces.Room temperature egg yolks are combined with flavorings and seasonings and then oil is slowly whisked in until a smooth emulsified sauce is formed.Traditionally, mayonnaise is made with a neutral-flavored oil such as grape seed or canola oil but oils likeolive oil
EGGS – THE STUDENT CHEF Functions of Eggs. Binder– As eggs cook, the protein in egg’s whites or albumen begins to coagulate and form a solid. It is this property that allows eggs to act as a binder in dishes like meatloaf. Clarifying– Egg whites are used to clarify stocks and clear soups. The whites are first lightly beaten and then added to the cold tock orbroth.
SOUP – THE STUDENT CHEF The word soup comes from the word “sop”, as in to use a piece of bread to soak up the liquid in a soup.. Soup is a food that is predominately liquid. Soup is typically made by boiling meat, fish, or vegetables, etc., in stock or water and served hot.BUTTER SAUCES
Butter Preparation: Almond Finely grind 4 oz. of almonds until very smooth; add 8 oz. of whole butter and mix well: Anchovy: Soak 1 oz. of anchovies in cold water for 15 minutes to remove excess oil and salt; pat anchovies with paper towels to dry; place anchovies in foodprocessor with
TYPES OF MIREPOIX
Matignon. aka., “Edible mirepoix”, usually includes ham, bacon or pork product, mushrooms and herbs. Cut more uniformly and used forgarnish.
TOMATO SAUCES
Tomato sauce is a generic term used to describe any sauce that is based mainly on tomatoes. Tomato sauces can be made several ways. They may be raw or cooked, anywhere from ten minutes to several hours. In some versions, olive oil is the only cooking fat. For others, renderedsalt pork or
THE STUDENT CHEF
you don't need a silver fork to eat good food---paul prudhomme SAUCES – THE STUDENT CHEF A sauce is simply a seasoned liquid that is served with food. Sauces may accompany food on the plate or are be served as a condiment, alongside the dish.
PASTA – THE STUDENT CHEF Pasta, Italian for “paste” is made from a dough composed of durham semolina or flour, water , salt, and sometimes oil or eggs. The dough is then rolled or extruded to form various shapes. The wheat flours used to make pasta are high in gluten which provides the structure needed for the pasta to hold its shape.BROWN SAUCES
Espagnole and Demi-glace. In classical French cuisine, one of the mother sauces, espagnole or simply “brown sauce,” is a rich sauce made with a brown veal stock, roasted mirepoix with tomato or a pinçage and thickened with a brown roux. Developed in France in the early 1600’s, the name “espagnole” refers this its use of tomatoes as an ingredient, what was considered a SpanishEMULSIFIED SAUCES
Cold Emulsified Sauces. Mayonnaise is the the foundational cold emulsified sauce from which we derive other cold emulsified sauces.Room temperature egg yolks are combined with flavorings and seasonings and then oil is slowly whisked in until a smooth emulsified sauce is formed.Traditionally, mayonnaise is made with a neutral-flavored oil such as grape seed or canola oil but oils likeolive oil
WHITE SAUCES
White sauces are prepared with milk or a white stock and are classically thickened with a roux. They may be finished with a liaison of cream and/or egg yolks or mounted with butter. SOUP – THE STUDENT CHEF The word soup comes from the word “sop”, as in to use a piece of bread to soak up the liquid in a soup.. Soup is a food that is predominately liquid. Soup is typically made by boiling meat, fish, or vegetables, etc., in stock or water and served hot. PRINCIPLES OF EGG COOKERY Principles of Egg Cookery. Eggs can be prepared with any almost cooking method. Sunny-side up, over, etc. Avoid high temperatures and long cooking times; Do not overcook. Overcooking an egg makes them tough, causes discoloration, and affects flavor. Proteins Coagulate.TYPES OF MIREPOIX
Matignon. aka., “Edible mirepoix”, usually includes ham, bacon or pork product, mushrooms and herbs. Cut more uniformly and used forgarnish.
NORA PEPPERS
Ñora Peppers. Ñora peppers (also known as pimiento choricero) are a small, round, intense and sweet-fleshed red bell pepper that is always used dry, to add flavor to stews, cocidos or soups, and also may be an ingredient in some chorizo sausages.THE STUDENT CHEF
you don't need a silver fork to eat good food---paul prudhomme SAUCES – THE STUDENT CHEF A sauce is simply a seasoned liquid that is served with food. Sauces may accompany food on the plate or are be served as a condiment, alongside the dish.
PASTA – THE STUDENT CHEF Pasta, Italian for “paste” is made from a dough composed of durham semolina or flour, water , salt, and sometimes oil or eggs. The dough is then rolled or extruded to form various shapes. The wheat flours used to make pasta are high in gluten which provides the structure needed for the pasta to hold its shape.BROWN SAUCES
Espagnole and Demi-glace. In classical French cuisine, one of the mother sauces, espagnole or simply “brown sauce,” is a rich sauce made with a brown veal stock, roasted mirepoix with tomato or a pinçage and thickened with a brown roux. Developed in France in the early 1600’s, the name “espagnole” refers this its use of tomatoes as an ingredient, what was considered a SpanishEMULSIFIED SAUCES
Cold Emulsified Sauces. Mayonnaise is the the foundational cold emulsified sauce from which we derive other cold emulsified sauces.Room temperature egg yolks are combined with flavorings and seasonings and then oil is slowly whisked in until a smooth emulsified sauce is formed.Traditionally, mayonnaise is made with a neutral-flavored oil such as grape seed or canola oil but oils likeolive oil
WHITE SAUCES
White sauces are prepared with milk or a white stock and are classically thickened with a roux. They may be finished with a liaison of cream and/or egg yolks or mounted with butter. SOUP – THE STUDENT CHEF The word soup comes from the word “sop”, as in to use a piece of bread to soak up the liquid in a soup.. Soup is a food that is predominately liquid. Soup is typically made by boiling meat, fish, or vegetables, etc., in stock or water and served hot. PRINCIPLES OF EGG COOKERY Principles of Egg Cookery. Eggs can be prepared with any almost cooking method. Sunny-side up, over, etc. Avoid high temperatures and long cooking times; Do not overcook. Overcooking an egg makes them tough, causes discoloration, and affects flavor. Proteins Coagulate.TYPES OF MIREPOIX
Matignon. aka., “Edible mirepoix”, usually includes ham, bacon or pork product, mushrooms and herbs. Cut more uniformly and used forgarnish.
NORA PEPPERS
Ñora Peppers. Ñora peppers (also known as pimiento choricero) are a small, round, intense and sweet-fleshed red bell pepper that is always used dry, to add flavor to stews, cocidos or soups, and also may be an ingredient in some chorizo sausages. PASTA – THE STUDENT CHEF Pasta, Italian for “paste” is made from a dough composed of durham semolina or flour, water , salt, and sometimes oil or eggs. The dough is then rolled or extruded to form various shapes. The wheat flours used to make pasta are high in gluten which provides the structure needed for the pasta to hold its shape.EMULSIFIED SAUCES
Cold Emulsified Sauces. Mayonnaise is the the foundational cold emulsified sauce from which we derive other cold emulsified sauces.Room temperature egg yolks are combined with flavorings and seasonings and then oil is slowly whisked in until a smooth emulsified sauce is formed.Traditionally, mayonnaise is made with a neutral-flavored oil such as grape seed or canola oil but oils likeolive oil
WHITE SAUCES
White sauces are prepared with milk or a white stock and are classically thickened with a roux. They may be finished with a liaison of cream and/or egg yolks or mounted with butter.TYPES OF STEWS
The broth is traditionally served with a rouille, a mayonnaise made of olive oil, garlic, saffron and cayenne pepper on grilled slices of bread. Fricassée is a white stew of veal, poultry, or rabbit. Goulash is a Hungarian stew of beef, pork, veal or poultry seasoned withpaprika and
BUTTER SAUCES
Butter Preparation: Almond Finely grind 4 oz. of almonds until very smooth; add 8 oz. of whole butter and mix well: Anchovy: Soak 1 oz. of anchovies in cold water for 15 minutes to remove excess oil and salt; pat anchovies with paper towels to dry; place anchovies in foodprocessor with
TOMATO SAUCES
Tomato sauce is a generic term used to describe any sauce that is based mainly on tomatoes. Tomato sauces can be made several ways. They may be raw or cooked, anywhere from ten minutes to several hours. In some versions, olive oil is the only cooking fat. For others, renderedsalt pork or
DAY 3 ITALIAN
Day 3 Italian. Each group of 4 students prepares a “The Line” by assembling all the ingredients including prepared ingredients, cookware, tools and service ware at each cooking station. then form, shape and holds the raw gnocchi for later cooking. 8-quart stockpot with heavily (2 tbs/gal) salted water brought to a boil. 16 ouncesOlive Oil
GRILLING & ROASTING
Prepare 1 recipe Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts. 2. Each student completes the following: Prepare 1 serving, Grilled New York Strip Steak with Maître d’Hôtel Butter and vegetables. Serve on Dinner Plate. Prepare 1 serving, Grilled Chicken Breast with Tarragon Compound Butter.CHRM 1120 DAY 1
Part 1: Stocks. Each group of 4 students completes the following: 2 quarts Chicken Broth (for the Chicken Noodle Soup) 1 gallon White Chicken Stock. 1 gallon Brown Chicken Stock. 1 gallon Brown VealStock.
HOW TO CLEAN AND SANITIZE IN A 3-COMPARTMENT SINK There are 5 steps for cleaning and sanitizing in a 3-compartment sink. Use the sink in the following manner: In the 1st compartment, wash with a clean detergent solution at or above 110˚F or at the temperature specified by the detergent manufacturer. In the 2nd compartment, rinse with hot clean water. In the 3rd compartment,sanitize with a
THE STUDENT CHEF
you don't need a silver fork to eat good food---paul prudhomme SAUCES – THE STUDENT CHEF A sauce is simply a seasoned liquid that is served with food. Sauces may accompany food on the plate or are be served as a condiment, alongside the dish.
PASTA – THE STUDENT CHEF Pasta, Italian for “paste” is made from a dough composed of durham semolina or flour, water , salt, and sometimes oil or eggs. The dough is then rolled or extruded to form various shapes. The wheat flours used to make pasta are high in gluten which provides the structure needed for the pasta to hold its shape. YOGURT – THE STUDENT CHEF Yogurt. Yogurt is the product of bacteria culturing in milk. The development of lactic bacteria, which use lactose as their food source and produce lactic acid, thickens the milk and gives it a tangyflavor.
WHITE SAUCES
White sauces are prepared with milk or a white stock and are classically thickened with a roux. They may be finished with a liaison of cream and/or egg yolks or mounted with butter. PRINCIPLES OF EGG COOKERY Principles of Egg Cookery. Eggs can be prepared with any almost cooking method. Sunny-side up, over, etc. Avoid high temperatures and long cooking times; Do not overcook. Overcooking an egg makes them tough, causes discoloration, and affects flavor. Proteins Coagulate.TOMATO SAUCES
Tomato sauce is a generic term used to describe any sauce that is based mainly on tomatoes. Tomato sauces can be made several ways. They may be raw or cooked, anywhere from ten minutes to several hours. In some versions, olive oil is the only cooking fat. For others, renderedsalt pork or
NORA PEPPERS
Ñora peppers (also known as pimiento choricero) are a small, round, intense and sweet-fleshed red bell pepper that is always used dry, to add flavor to stews, cocidos or soups, and also may be an ingredient in some chorizo sausages. In Spanish cuisine they are much more commonly used than chili peppers. BRAISING AND STEWING Braising and stewing, are often described as combination cooking methods, involving elements of both dry and moist-heat cooking. The wet elements are the simmering and steaming that occur as a result of the liquid in the braising or stew pot . The dry portion involves the browning or searing of the food prior to being immersed in the liquid. HOW TO CLEAN AND SANITIZE IN A 3-COMPARTMENT SINK There are 5 steps for cleaning and sanitizing in a 3-compartment sink. Use the sink in the following manner: In the 1st compartment, wash with a clean detergent solution at or above 110˚F or at the temperature specified by the detergent manufacturer. In the 2nd compartment, rinse with hot clean water. In the 3rd compartment,sanitize with a
THE STUDENT CHEF
you don't need a silver fork to eat good food---paul prudhomme SAUCES – THE STUDENT CHEF A sauce is simply a seasoned liquid that is served with food. Sauces may accompany food on the plate or are be served as a condiment, alongside the dish.
PASTA – THE STUDENT CHEF Pasta, Italian for “paste” is made from a dough composed of durham semolina or flour, water , salt, and sometimes oil or eggs. The dough is then rolled or extruded to form various shapes. The wheat flours used to make pasta are high in gluten which provides the structure needed for the pasta to hold its shape. YOGURT – THE STUDENT CHEF Yogurt. Yogurt is the product of bacteria culturing in milk. The development of lactic bacteria, which use lactose as their food source and produce lactic acid, thickens the milk and gives it a tangyflavor.
WHITE SAUCES
White sauces are prepared with milk or a white stock and are classically thickened with a roux. They may be finished with a liaison of cream and/or egg yolks or mounted with butter. PRINCIPLES OF EGG COOKERY Principles of Egg Cookery. Eggs can be prepared with any almost cooking method. Sunny-side up, over, etc. Avoid high temperatures and long cooking times; Do not overcook. Overcooking an egg makes them tough, causes discoloration, and affects flavor. Proteins Coagulate.TOMATO SAUCES
Tomato sauce is a generic term used to describe any sauce that is based mainly on tomatoes. Tomato sauces can be made several ways. They may be raw or cooked, anywhere from ten minutes to several hours. In some versions, olive oil is the only cooking fat. For others, renderedsalt pork or
NORA PEPPERS
Ñora peppers (also known as pimiento choricero) are a small, round, intense and sweet-fleshed red bell pepper that is always used dry, to add flavor to stews, cocidos or soups, and also may be an ingredient in some chorizo sausages. In Spanish cuisine they are much more commonly used than chili peppers. BRAISING AND STEWING Braising and stewing, are often described as combination cooking methods, involving elements of both dry and moist-heat cooking. The wet elements are the simmering and steaming that occur as a result of the liquid in the braising or stew pot . The dry portion involves the browning or searing of the food prior to being immersed in the liquid. HOW TO CLEAN AND SANITIZE IN A 3-COMPARTMENT SINK There are 5 steps for cleaning and sanitizing in a 3-compartment sink. Use the sink in the following manner: In the 1st compartment, wash with a clean detergent solution at or above 110˚F or at the temperature specified by the detergent manufacturer. In the 2nd compartment, rinse with hot clean water. In the 3rd compartment,sanitize with a
TYPES OF STEWS
The broth is traditionally served with a rouille, a mayonnaise made of olive oil, garlic, saffron and cayenne pepper on grilled slices of bread. Fricassée is a white stew of veal, poultry, or rabbit. Goulash is a Hungarian stew of beef, pork, veal or poultry seasoned withpaprika and
WHITE SAUCES
White sauces are prepared with milk or a white stock and are classically thickened with a roux. They may be finished with a liaison of cream and/or egg yolks or mounted with butter. FRYING – THE STUDENT CHEF Deep-Frying Procedure. Heat the fat to the proper temperature, typically 325˚F to 375˚K. Add the item, usually breaded or battered to the hot fat with the basket or swimming method. Turn the food if necessary. Remove the food and finish in the oven if necessary. Drain the food on a rack set on a paper towel. Season and serve immediately. BAGHAR – THE STUDENT CHEF Baghar. Baghar (also known as Tadka or Chounk) is the frying of spices either to start the cooking process or as a final flourish on a finished plate. The technique is essential to Indian cuisine, as many of the spices used have essential oils which need to be extracted to achieve full flavor. Whether conducted at the beginning of a recipe orEMULSIFIED SAUCES
Cold Emulsified Sauces. Mayonnaise is the the foundational cold emulsified sauce from which we derive other cold emulsified sauces.Room temperature egg yolks are combined with flavorings and seasonings and then oil is slowly whisked in until a smooth emulsified sauce is formed.Traditionally, mayonnaise is made with a neutral-flavored oil such as grape seed or canola oil but oils likeolive oil
EGGS – THE STUDENT CHEF Functions of Eggs. Binder– As eggs cook, the protein in egg’s whites or albumen begins to coagulate and form a solid. It is this property that allows eggs to act as a binder in dishes like meatloaf. Clarifying– Egg whites are used to clarify stocks and clear soups. The whites are first lightly beaten and then added to the cold tock orbroth.
SOUP – THE STUDENT CHEF The word soup comes from the word “sop”, as in to use a piece of bread to soak up the liquid in a soup.. Soup is a food that is predominately liquid. Soup is typically made by boiling meat, fish, or vegetables, etc., in stock or water and served hot.BUTTER SAUCES
Butter Preparation: Almond Finely grind 4 oz. of almonds until very smooth; add 8 oz. of whole butter and mix well: Anchovy: Soak 1 oz. of anchovies in cold water for 15 minutes to remove excess oil and salt; pat anchovies with paper towels to dry; place anchovies in foodprocessor with
TYPES OF MIREPOIX
Matignon. aka., “Edible mirepoix”, usually includes ham, bacon or pork product, mushrooms and herbs. Cut more uniformly and used forgarnish.
TOMATO SAUCES
Tomato sauce is a generic term used to describe any sauce that is based mainly on tomatoes. Tomato sauces can be made several ways. They may be raw or cooked, anywhere from ten minutes to several hours. In some versions, olive oil is the only cooking fat. For others, renderedsalt pork or
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THE STUDENT CHEF
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* Intro to Cooking
* Day 1: Salads & Vinaigrettes * Day 2: Egg Cookery* Day 3: Poaching
* Day 4: Simmering, Boiling, Steaming * Day 5: Midterm Cooking Exam * Day 6: Sautéing and Frying * Day 7: Grilling & Roasting* Day 8: Sandwiches
* Day 9: Braising, Stewing & Pasta * Day 10: Final Exam* American Cuisine
* Day 1: American Cuisine- History/Thanksgiving * Day 2: American Cuisine- New England * Day 3: American Cuisine- South * Day 4: American Cuisine- Florida/North Caribbean * Day 5: Midterm Cooking Practical * Day 6: American Cuisine- Louisiana: Cajun/Creole* Day 7: Southwest
* Day 8: Midwest/Farmlands * Day 9 Pacific-Northwest * Day 10: Final Cooking Practical* Soup/Sauce
* Day 1-Stocks
* Day 2-White Sauces* Day 3-Soups
* Day 4-Brown and Tomato Sauces * Day 5 Midterm Exam * Day 6-Mayonnaise & Hollandaise * Day 7-Dessert Sauces* Day 8-Pan Sauces
* Day 9- International Sauces* Day 10-Final Exam
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