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COMPANION
TRAINING MANUAL
for
CAHS 10-Q:
LECTURE
&
LABORATORY CLASSES
By
Ronald Ng
CULINARY ARTS AND HOSPITALITY STUDIES
CITY COLLEGE OF SAN FRANCISCO
9th Edition
July 2006
Copyright © 2006 by Ronald Ng
Unauthorized Reproduction or Use Prohibited
Work Habits Students Should Practice and Develop for the Culinary Industry
1. PRODUCTIVITY:
and efficiency , are looked upon by the employer as a prime factor when employing a cook,
baker, pantry-person, or even a dishwasher or pot-washer.
The employee's ability to do the job under high tension during the peak of the rush is in
conformity with the quick eating habits of the public; also, to get as much work done in the
number of hours prescribed at the present rate of pay.
3. THRIFT:
extremely important if you want to make a profit in this industry: The employer is first
responsible because they purchase the product, set the portion size, and set the prices. It is
your job to save what you can and get as many orders out of the material as possible so that a
profit can be made, and you continue to have a job. Be proud to be known as a Thrifty Cook.
Throughout the semester, how would you answer these questions?
Every time you see something going to waste, picture yourself taking a dollar or two out of
your wallet or purse and tossing it in the rubbish can. How would you feel about that?
4. HELPFULNESS:
also known as teamwork. Always show a new worker the style of the house, or show them how
things are done in your station. If someone has too many orders and you have time, assist them in
getting the orders out. Next time it may be you who needs help.
General Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Course Objectives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Course Regulation, Requirements and Evaluation . . . . . . . . . . . . . . . . . . . 3
Contract . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Student Lab Evaluation Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Other Grade Factors for Lab Grade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Dress Code . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Safety Rules and Regulations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Safety Check List . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Required Text . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Required Tools: H&R 10-Q . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Chef Ng’s Office Hours and Other Important Information . . . . . . . . . . . . 12
Things You Should Know . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
1
COURSE OBJECTIVES
When students have completed and passed this course, they:
6. Utilize learned basic kitchen skills and knowledge and apply these
principles and practices to reasonable entry level positions in the
hospitality field.
1. The status and dignity attainable in the food service industry and evaluate
where their professional interest may lie.
2
CAHS 10-Q
Culinary Arts and Hospitality Studies
COURSE REGULATION, REQUIREMENTS AND EVALUATION
ATTENDANCE
Laboratory:
A. Starts promptly at 2:10 PM. Students must be in full uniform to work in
the kitchen. Students must sign in with Student Chef by 2:20 PM.
Instructor will collect sign-in sheet at 2:20. Students signing in after
“Sign-In” sheet is collected are considered tardy. NO EXCEPTIONS.
C. Leaving the class early without the consent of the instructor is regarded as
an absence for the day.
Lecture:
A. Student must be in lecture no later than 7:15 PM
Students arriving for Lecture after 7:15 PM are considered tardy.
B. Beware- It is possible to earn two tardies in one day (Lab & Lecture).
C. After four effective absences, a student will receive a 2.5 point grade
deduction for each effective absence for a maximum deduction of 10
points, which will effectively lower the students grade by one full grade.
(On the ninth effective absence, student will be dropped)
B. Student must contact the instructor on the day following an absence for
make-up assignments and test, if not, a grade of "F" will be recorded.
3
EVALUATION
50% of academic grade based on all lecture quiz, menu quiz, and class
assignments.
**For each day a student is absent, his/her station grade will be lowered one full grade.
Attendance:
2. More than four (4) effective absences will lower student's final grade one
full grade.
**FINAL EXAM: If your effective class grade is 90% or higher on the last day of
instruction, your are not required to take the final exam. Your final class
grade will be an “A”.
I have read and understand the Regulations of this class. By signing this document, I agree
to abide by these rules and regulations.
Signature: DATE:
4
Student Evaluation Chart
For Each Kitchen and Baking Station
Category and A B C D F
points possible Excellent Above Average Below Unsatisfactory
for each station. (45-50 total pts) Average (35-39 total pts) Average (0-29total pts)
(40-44 total pts) (30-34 total pts)
Quality of work. Takes pride in job. Product Occasionally makes Does well in routine Careless; is inclined to Work frequently in
Final product’s shows attention to detail. errors; but rarely tasks; satisfactory make mistakes; not up error; requires
taste and Product is always correctly needs supervision; work. Not always to standard. Product constant inspection.
appearance. prepared and looks and tastes superior quality work. consistent product. generally lacking in Product often
(10 pts.) exactly as it should. quality. unacceptable.
Initiative Performs duties without guiding Frequently alert and Does assigned work Needs prodding. Won’t Always waits to be
(10 pts.) in every detail; aware of the resourceful; has a well. Often needs to do most things until told; needs constant
needs of the customer and high degree of be given instructions shown repeatedly. Not guidance and
fellow students; self-starter. initiative and is repeatedly. an independent actor. pushing.
constructive.
Knowledge of Complete understanding of all Knows most tasks Requires some Needs more direct Fails to comprehend;
work facets of station work; well; well informed; assistance in solving help; has some gives up easily;
(10 pts.) exceptionally well informed; handles most job problems; understanding. Would displays total lack of
handles complex problems problems without aid. satisfactory benefit spending more job knowledge.
without aid. knowledge. time studying materials.
Time Complete organization and Fairly good output, Barely responsible Very often not prepared Fails to meet the
management prioritization of daily tasks. but not doing as for the day's on time. Not often able needs of the
(10 pts.) Ability to get all food out in a much as possible. production. Lacks to keep up with customers; no sense
timely manner. Handles busiest Runs overtime once sense of urgency. standard daily of urgency. Work
days with ease; good sense of in a while only. Tendency to run late production, and never ends up being done
urgency; can handle increased Could prioritize tasks at the end of class. with an increased load. by others on a daily
work load; extremely efficient. better. basis.
Cleanliness and Absolute cleanliness and Station/work area Station/work area Needs to be asked Work area usually
station organization of work station almost always clean; generally clean; regularly to clean untidy; has to be
organization during production. All areas seldom needs to be needs a little station and work area. constantly
(10 pts.) clean including storage areas in asked to clean. prodding. Does need Station is typically an supervised during
walk-in. Never has to be asked Some improvement to improve. eyesore and mess service and clean-up.
to clean. possible. spreads over station.
5
Other Determining Factors for Lab Grade
Category / A B C D F
Points Excellent Above Average Below Unsatisfactory
Possible (36-40 pts.) Average (28-31 pts.) Average (0-23 pts.)
(32-35 pts.) (24-27 pts.)
Professional Always looks the very Usually neat and clean; Does not take extra Takes very little Takes no effort at
Appearance best possible; uniform uniform is neat, clean & effort in appearance; effort in keeping up cleanliness or
and always neat, clean & pressed most of the generally looks okay; cleanliness and appearance.
Grooming pressed; takes effort to time. needs improvement. appearance; must
Standards look the very best. improve.
Teamwork Total cooperation. Above average in Helps others only Seldom assists Unwilling to help
and lateral Jumps in to help others cooperation most of the when asked to. others. Doesn’t others consistently.
service whenever needed. time. Helps others Generally respects show any concern Never helps in the
Respect for classmates. most of the time. other team members for other team team effort.
and classmates. members.
Work Very energetic; Eager worker; interest Not fully interested in Needs constant Lazy; extremely
attitude exceptional enthusiasm evidenced by fullest work to be done; urging; sometimes indifferent; not
and positivity. Always participation in class. generally desirable indifferent. Works interested. Clearly
smiling and truly having Enjoys the challenges attitude, but needs with little to no shows no desire to
a good time while of daily tasks. improvement. enthusiasm even be in class or doing
working very hard. after coaching. work for the station.
Listens, Listens to instructions Listens to instructions Only half listens to Seldom if ever Never paying
observes, and follows them and makes only a few instructions as listens fully to attention in the
pays thoroughly and mistakes. Takes notes evidenced by inability instructions or kitchen or class.
accurately. Observes most of the time. to act on them. Asks directions. Many Must constantly be
attention, and takes notes to be Needs to have same questions errors in work told to listen and
and follows sure to correctly record instructions repeated already answered. because of this. stop distracting
instructions. information. Never every now and then, Seldom takes notes. Never takes notes. others. Never pulls
Open to needs to have but not very often. Can be distracted and Can become out a notebook.
criticism instructions repeated. Generally open to not paying attention. moody when given Reacts completely
and Readily accepts helpful hints and most Accepts some critical feedback. negatively to
suggestions. suggestions and criticism. criticism but can suggestions and all
criticism/feedback. become defensive. forms of criticism.
6
DRESS CODE
FOR
CAHS COOKING LAB STUDENTS
Fundamental Cleanliness Is Essential in All Food Related Work
HAIR Hair which goes past the collar or over the ear lobe must be confined in a hair net or tied back above the
collar.
HYGIENE Hands should always be washed before starting any work with food, food equipment or eating utensils.
Always wash hands again when returning to a food area from any other areas. (e.g. from rest rooms, etc.)
Men - must be clean shaven daily/ or facial hair must be kept neat and trimmed.
UNIFORM Any uniform which is a badge of a profession should be worn with dignity and pride.
Coats: White Chefs Coat with white buttons and the CCSF Culinary Arts Logo and Student’s name
embroidered on coat. Keep coat clean and neat. No wrinkled or dirty coats will be allowed in class.
NOTE: Purchase at least two sets of uniforms, one will be in reserve. Under shirts (if worn) must be White.
Colors or designs showing through from under the chef coat will not be allowed.
Hat: Clean and White; never disfigured by sketches or lettering. First hat will be provided free
of charge from the department, subsequent hats are $.75 each.
Trousers: Standard black and white checkered cooks trousers ONLY. Must be kept clean.
No pegged, baggy, or designer trousers will be allowed.
Aprons: “Four Way Aprons” are required. Should be turned or changed as often as cleanliness
requires.
Shoes: Standard heavy duty black work shoe with oil resistant non slip sole. Black closed back
kitchen clogs with oil resistant non slip soles are also allowed. No other types of shoes are
allowed (e.g. tennis shoes, cross trainers, or sneakers).
Students not following the Dress Code will not be allowed into their laboratory class and receive an ABSENCE for the
day!
7
SAFETY RULES and REGULATIONS
1. Never operate any machine without first receiving instructions in the proper operation. (Do not operate any
machine if you have forgotten, always ask your instructor.
2. Horseplay, such as throwing towels, pushing one another, etc. will not be tolerated.
3. Wipe any or all spilled matter from the floor immediately and sprinkle salt upon the spot. (safeguards slipping.)
5. Call the instructor if ovens, broilers etc. need lighting. When lighting ovens etc., keep face back from lighting
area. Do not turn the gas on before lighting the match. ALWAYS LIGHT THE MATCH FIRST, THEN TURN
ON THE GAS.
6. When lifting heavy items, always call for help. If lifting alone, be sure of a good footing and lift with the legs,
using a steady even motion. (DO NOT LIFT AN ITEM ALONE IF IT IS TOO HEAVY FOR YOU.)
7. When using rotating ovens in the bakeshop, be sure the shelves have stopped rotating before loading or unloading
oven.
8. When wiping knives, be sure the sharp edge is facing away from the hand.
9. When placing knives into plastic edge guards, place the heel of the knife in guard first then pivot the remainder of
the blade into guard.
10. When using hot deep fat for cooking, move cautiously, avoid splashing the hot grease, do not pour liquids into
the hot grease.
11. Turn off mixers before scraping bowl sides or, adding or removing ingredients.
12. When days work is completed, scrub working areas with soap and water, and sanitize with a diluted bleach
solution.
14. Report immediately to the instructor any defective equipment or needed repairs.
15. Wear uniforms with long sleeves, and keep sleeves rolled down.
16. Only closed toe and back shoes with oil resistant rubber soles will be allowed in lab. NO OTHER SHOES WILL
BE PERMITTED.
17. Be clean and neat about your person. Clean bodies, fingernails, face and hair are a must.
18. Hair must be covered at all times, when in the kitchen and serving areas.
19. Always wash hands with soap and water before coming to your lab class.
I have read the above safety rules and regulations, and promise to observe all of them. Failure to do so may result in
dismissal from class or the Hotel & Restaurant program.
8
SAFETY CHECK LIST
CAHS CLASSES 10, 10-Q & 20
I have received proper instruction in the operation, cleaning, use and safety precautions on the following machines and hand tools used
in the CAHS class: 10-Q
Date of Instruction:
Wok Range
Steam Kettles
Convection Oven
Sandwich Sealer
Microwave Oven
Pressure Steamers
Meat Grinder
Steam Table
Coffee Machine
Proof Box
Do not sign this safety check list unless the equipment has been explained to you. Students under 18 years of age require parent or
guardian signature.
9
Required Text
==============
Optional Text:
10
Required Tools: CAHS 10-Q
Tools:
ITEM DESCRIPTION
10. -40to 392 degree Pocket Thermometer 19. Knife Guards (2 each)
15. 1" Boar bristle pastry brush 24. 13" High Heat Rubber Spatula
17. Knife Case (1066-12) 26. SHARPIE Fine Point Permanent Marker
(Not included in toolkit)
1. Grapefruit Knife
2. Channel Knife
11
Other Important Information
If you are unable to attend class for any reason, please call the Culinary Arts and Hospitality Studies main office
to notify us of your absence. Your message will be forwarded to your instructor.
12
Things You Should Know
CARTS
There are four carts with steel beds and large wheels which belong to the storeroom. These carts may be borrowed by
students for brief use, such as for transporting your daily requisitions to your lab or for carrying garbage to the
compactor. As the storeroom needs these carts to accept deliveries, please return them to the loading dock as quickly as
possible. If they have become soiled, please wipe them clean with a rag. Only when it is raining should these carts be
left in the hallway outside the storeroom.
CARDBOARD
In cooperation with the Associated Students, the CAHS Department recycles cardboard. Clean, cardboard boxes should
be broken down and flattened, then placed into the cardboard dumpster on the right hand side of loading dock when
walking out from the hallway. Please discard into the trash any boxes that might be contaminated, including any which
ever contained meat, fish or poultry and any waxed boxes.
COMPOSTING
Greyish-Green Colored Half Round bins for: Vegetable matter, egg shells, coffee grounds only,
no meat or fat allowed.
Green and Gray Rectangular bins for: Any leftover food including meat and or fat.
Please Do Not Place Plastic Spoons, Forks, Plastic Wrap, Cups or Trash in Any of the Compost Bins
COMPACTOR
The trash compactor at the loading dock does not work. Be sure to tie up all rubbish bags and place into the trash
dumpsters at the edge of the loading dock.
TOOLS
The storeroom has some tools for use by the Department. Students should only borrow tools as approved by their lab
instructors. Each tool must be signed out by the student in the presence of one of the storeroom staff. It should be
returned to the storeroom as quickly as possible. Present the tool to the storeroom staff member, who will then sign it
back in.
REQUISITIONS
Items are only issued from the storeroom when storeroom staff is presented with a complete, signed requisition from a lab
instructor. No items may be added to a signed requisition. No items will be issued without a requisition.
STOREROOM
Any students entering the storeroom without their lab instructors should inform the storeroom staff of their purpose, e.g.,
to inventory Longo's Freezer.
13
LONGO’S FREEZER
When going into the deep Freezer in the storeroom, be aware of three issues:
1. When you open the freezer door, push it all the way until it stops against a magnetic catch to keep the
door open when you are inside.
2. While you are in the freezer, there a good chance the door may close. If the door closes, DO NOT
PANIC. Two things may happen.
First: the fan will turn on and the freezer will become quite cold (-20oF)
Second: A vacuum lock may form while the fan is starting up. If this conditions occurs, you will
not be able to immediately open the door. Don’t worry, you will not be stuck for long. Wait
about 10-15 seconds for the pressure to equalize and the door will open with little effort. Do not
break the glass window. If you cannot open the door after 15 seconds, there is an alarm switch
that can be activated from with in the freezer to alert someone you are stuck in there.
3. When you are done in the freezer, make sure that the freezer door is closed. If the door is not completely
closed and the freezer lights are on, the whole freezer can thaw out in about 8 hours.
Rags are easily differentiated from side towels as they are very random looking in color, size or material. Rags should be
used to wipe up particularly dirty spills, usually on the ground and to clean griddles or stove tops. Ask your lab instructor
where to find rags in your area.
Return all dirty towels and rags to the dirty linen bag in the hall way leading to the loading dock .
HATS/HAIR NETS
First and second semester lab students are required to wear chefs' hats. Third semester students in the Snack Bar and City
Room are required to wear "painters" caps. The storeroom supplies both of these. Each student will receive one free hat
at the beginning of the semester. Students will be charged $.75 for each additional hat. The storeroom does not extend
credit! All students must pay for hats when they are issued. Removing hats from the storeroom, without payment,
constitutes theft. Any student doing so will be appropriately disciplined.
SMOKING
Smoking in the H & R Department is permitted ONLY on the loading dock and outside the Larry Wong Room, SW14,
WITH NO EXCEPTIONS. When you are finished, please snuff out your cigarette, then toss it into the sand filled
buckets provided. Please throw NOTHING into the buckets other than cigarette butts.
HALLWAY
The hallway between the loading dock and the main kitchen doors is used by much of our campus community, not just
CAHS students and staff. Therefore, we must keep this area clear for foot traffic. Please leave nothing in this hallway,
other than the metal carts on rainy days, and then out of the walkway as much as possible.
If you have any questions regarding the above, please ask your lab instructor or Ms. Cindy Hart in the storeroom.
Thanks for your anticipated cooperation and have a great semester!
14
Course Syllabus
Lecture Note Sheets
Sanitation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Measurement . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Ingredients Pt.II . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
Salads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Salad Dressings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
Sandwiches . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
Cooking Methods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56
Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64
Breakfast Presentation II . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67
Food Cost . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72
Quick Breads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81
Fruit Tarts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 87
Choux Pastry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89
Puff Pastry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91
15
10-Q Course Syllabus
First Midterm Period: wks 1 - wks 6
TOPIC CHAPTER
Tools & Equipment 3
Sanitation 2
Safety 2
Measurement 5
Ingredients 26
Pies & Pie Dough 31
Basic Yeast Dough 27
Culinary Terms *vol 1 pgs 701-710
Fruit *Lecture
Salads 19
Salad Dressings 19
Sandwiches 20
Quick Breads 28
Basic Syrups & Creams 32
Herbs & Spices 4
Culinary Terms *vol 1 pgs 711-721
Cooking Methods 4
Breakfast: Eggs 21
Breakfast: Quick-Breads,
Meats, cereal 21
Food Cost 5
Tarts *lec
Pate Choux (eclair) 31
Puff Pastry 31
Chapter numbers refer to the chapter where this information is found in the Gisslen text book.
=================================================================
Chef Ng's Office Hours: Monday through Thursday @ 1:00 p.m. - 2:00 p.m.
or by appointment.
Final Exam:
16
CAHS 10-Q CHEF NG
Sanitation
(CHAPTER 2 pp 13-26)
I. DEFINITION:
1.
2.
3.
II. BACTERIA: Bacteria are the leading cause of Food Borne Illness. IF WE UNDERSTAND HOW
BACTERIA GROW, SPREAD, AND ARE KILLED, WE ARE BETTER EQUIPPED
TO PREVENT FOOD BORNE DISEASE.
WHAT ARE BACTERIA?
A. TYPES OF BACTERIA:
1. HARMLESS:
2. BENEFICIAL:
3. PUTREFACTIVES:
C Over Purchasing.
17
4. DISEASE CAUSING BACTERIA (Pathogenic):
A.
B.
C.
D.
E.
IV. LOCOMOTION:
A.
C.
D.
E.
F.
G.
18
V. TYPES OF FOOD BORNE DISEASES THAT ARE CAUSED BY BACTERIA
A. FOOD INFECTION:
1.
2.
3.
4.
B. FOOD INTOXICATION:
1.
2.
3.
C. TOXIN-MEDIATED INFECTION:
1.
2.
A.
a. Always wash hands with soap and water after visiting: rest-room, blowing
nose, sneezing, eating.
19
4. Control hair by keeping it trimmed and covering with a hair net if long.
5. Do not wear excessive jewelry. No dangling, or large pieces of jewelry that can become
entangled in machinery. Can also cross contaminate food.
6. Cover all cuts and open sores with bandages and finger cottlets.
1.
2.
3.
D. SIGNIFICANT TEMPERATURES:
1.
2.
3.
4.
20
E. CROSS CONTAMINATION:
Cross contamination occurs when disease causing bacteria or toxins are transferred from
a contaminated surface to another surface.
1.
2.
3.
1. Scrape
2. Pre-rinse
3. Wash with soap and warm water
4. Rinse
5. Sanitize: heat to 180 degrees f. Or use chemical like chlorine, iodine, or Quat.
6. Air dry
7. Proper storage.
21
IX. HACCP (Hazard Analysis Critical Control Point System)
B. Identify the Critical Control Points. Which are steps where hazards can be reduced or
eliminated.
F. When you follow the flow of the food, there are going to be points at which the food is at risk
and can lead to hazards. These are the Critical Control Points (CCP). They can be divided into
three groups.
22
CAHS 10-Q CHEF NG
Safety
(Chapter 2, pg 20-22)
I. SAFETY:
A.
B.
1.
2.
3.
1.
2.
A.
1.
2.
3.
4.
5.
6.
7.
8.
23
B.
1.
2.
3.
4.
5.
6.
7.
8.
C.
1.
2.
3.
4.
1.
2.
3.
4.
5.
24
D.
1.
2.
2.
3.
4.
A.
B.
PRECAUTIONS:
1.
2.
3.
IV. FIRES:
1.
2.
3.
25
B. WHAT DO YOU DO IF A FIRE OCCURS?
1.
i.
ii.
iii.
2.
3.
4.
5.
26
CAHS 10-Q CHEF NG
Measurement
(Chapter 5 pg 67-72)
When working in the kitchen, we can hardly begin a task without having to deal with measurement. We
encounter them when ordering and receiving products from our vendors, working with recipes, and when
serving the final product. It is very important to become familiar and comfortable using weights and
measurements.
I. Weight Measurement:
A.
B.
C. SCALES:
1.
2.
1.
2.
** equivalent:
A.
B.
27
C. TYPES OF VOLUME MEASURES:
1.
2.
3.
III. PORTIONS:
A.
B.
3.
4.
5.
A.
B.
C.
D.
28
VI. Relating weight measurement to volume measurement.
A.
B.
1.
2.
Weight gram g
Volume liter l
Length meter m
0 0
Temperature Celsius C
Kilo 1000 k
Deci 1/10 d
Centi 1/100 c
Milli 1/000 m
1.
2.
3.
4.
5.
29
VIII. CONVERTING RECIPES
A. Formula:
Multiply each ingredient quantity by the conversion factor. In using the American System, if the
weight or volume of an ingredient has two different units, as with the milk and the cheese in the
recipe below, the units must be converted to one common unit, (This step is not necessary in the
metric system).
Standard Recipe
Broccoli Mornay yield 20 portions
Broccoli 3 lb x
Flour 8 oz x
Butter 8 oz x
Cheese 1 lb + 8 oz =
30
POSSIBLE PROBLEMS ENCOUNTERED IN CONVERTING RECIPES:
In general when converting recipes, it works well. However you can run into problems especially when
making large conversions.
1.
2.
3.
4.
1.
2.
3.
31
CAHS 10-Q CHEF NG
Ingredients
(Flour, Sweeteners, & Leavening Agents:
Chapter 26 pgs 761-764, 766-770)
I. FLOUR:
A. Wheat Flour
1. 2. 3.
-------------------
4.
5.
1.
2.
a.
b.
c.
d.
32
C. Different Types of Flour
Characteristics:
2. Pastry Flour:
Characteristics:
3. Cake Flour
Characteristics:
a.
b.
6. Rye Flour
33
II. Sweeteners: Come in many different forms, but have four main functions:
a.
b.
c.
d.
A.
varieties: 1.
2.
3.
B.
C.
Classified by coarseness:
1.
2.
3.
D.
34
E.
F.
G.
1.
2.
3.
**
A. Yeast:
1. Activity of Yeast:
2. Types of Yeast
a.
b.
c.
*Important Note: Almost all the yeast dough recipes in this lab manual are based
on “Instant Yeast”
35
B. Chemical Leavening Agents:
1.
2.
a.
b.
3.
C. Air
1.
2.
D. Steam:
1.
2.
36
CAHS 10-Q CHEF NG
Ingredients Pt.II
(Fats and Dairy Products: Chapter 26 pgs 764-765)
IV. Fats: Fats are present in meats, poultry, fish, eggs, dairy products, nuts, whole grains, vegetables, and
even in fruit. Fat can be found almost everywhere you look. At nine calories per gram everyone is
worried about their fat intake. But fats are an important ingredients in many products and also
used as a cooking medium to transfer heat. It is also the ingredient that makes most foods taste so
good.
1.
2.
---------
1.
2.
3.
2. Shortening:
2. Emulsified Shortenings:
4. Butter:
37
1. Butter grades:
1.
2.
3.
2. Drawn Butter:
3. Clarified Butter
5. Margarine:
1. Texture
2. Flavor
3. Mouth Feel
4. Cost
3. Oil:
1.
2.
38
V. Dairy Products:
A. Milk:
1.
2.
**
3.
a.
b.
c.
d.
e.
f.
39
B. Cream:
1. Whipping cream:
2. Light cream:
a.
b.
c.
solutions:
a.
b.
c.
d.
40
1.
2.
3.
4.
5.
Extra:
1.
2.
3.
4.
41
CAHS 10-Q CHEF NG
Fruit
I.
II. USAGE:
A. BREAKFAST:
B. DESSERTS:
C. APPETIZERS:
D. GARNISHES:
A. FRESH:
1. PURCHASING:
2. STORAGE:
B. CANNED:
1. USAGE:
2. STORAGE:
42
C. FROZEN:
1. USAGE:
2. STORAGE:
D. DRIED:
IV. CLASSIFICATIONS:
A. APPLES AND PEARS: Grow in a similar way and have similar structures.
1. Apples have hundreds of varieties, but the most common are the red & golden delicious,
Rome, McIntosh, and granny smith.
2. Pears also have many varieties the most common being the Bartlett, bosc, and d'anjou.
B. BERRIES: Berries are very fragile and must be inspected and handled very carefully. The
more common varieties being strawberries, raspberries, blueberries, cranberries.
C. CITRUS FRUITS:
Usually characterized by their thick skins which contain aromatic oils, and their
segmented flesh which is extremely juicy. They range from sweet to very tart. The
most common varieties being oranges, grapefruits, lemons and limes.
D. GRAPES: Grapes are juicy oval shaped fruits with or without seeds. The two categories are
wine grapes or eating grapes. Technically grapes are berries but because of their
numerous varieties and uses we can put them in their own group. Of the many
varieties available the thompson seedless and the napoleon red are the most
popular.
E. MELONS: Melons are fragrant, succulent fruits which are related to the squashes and
cucumbers. The four major groups are the: 1. Cantaloupes which have a warty
skin. 2. Winter melons which have a smooth skin (honeydew, casaba,
crenshaw), 3. Musk melons, very similar to cantaloupes but Have a netted skin
(Persian melon). And 4. The watermelon which have a thick green skin and a
red or yellow flesh.
F. PITTED OR STONE FRUITS: Include peaches, apricots, plums, and cherries. Most have a
sweet juicy flesh, tart skins, and a pit in the center.
43
G. TROPICAL FRUITS:
A wide variety of fruits fall under this category. However they are named for the
general climatic conditions under which they are grown. Unlike most fruits, tropical
fruits are almost always picked green and ripen on their way to their final destination.
Examples: papaya, pineapple, mangoes, bananas, kiwi, and passion fruit.
H. OTHER FRUITS: These are fruits that do not readily fit into the other groups. These
include: quinces, rhubarb, persimmons, figs, and prickly pears to
mention just a few.
V. CUTTING DEMONSTRATION:
A. ORANGES
1. SLICES
2. SEGMENTS
B. GRAPEFRUIT
1. HALF GRAPEFRUIT SEGMENTED IN SHELL
C. KIWI
1. SLICES
2. WEDGES
3. CROWNS
D. MELONS
1. WEDGES WITH SKIN CUT AND UNCUT
3. MELON BALLS
E. PINEAPPLE
1. QUARTERED
F. PAPAYA
1. WEDGES
G. MANGO
1. WEDGES
2. INVERTED
44
CAHS 10Q CHEF NG
Salads
(Chapter 19, 532-540)
I. DEFINITION:
A.
1.
2.
B.
1.
2.
C.
1.
2.
3.
4.
D.
1.
2.
E.
45
**SALAD CLASSIFICATION BY INGREDIENT:
A.
B.
1.
2.
3.
C.
1.
2.
D.
1.
2.
3.
4.
5.
**
E.
1.
2.
3.
4.
F.
1.
2.
3.
46
III. VARIOUS TYPES OF SALAD GREENS:
MORE COMMON VARIETIES OF GREENS
A.
B.
C.
D.
E.
F.
G.
A. D.
B. E.
C. F.
G.
**
A.
B.
47
V. PREPARING LETTUCE FOR USE:
A.
B.
1.
2.
3.
VI. STORAGE:
A.
B.
A.
B.
C.
D.
48
CAHS 10-Q CHEF NG
Salad Dressings
(Chapter 19 Pg. 569-578)
I.
A.
B.
C.
D.
A.
1.
All Purpose Oils:
all are considered salad
or vegetable oils
2.
Specialty Oils 3.
4.
**
49
B.
1.
2.
3.
4.
5.
6. OTHER-
7.
C. SEASONING/FLAVORINGS-
A. VINAIGRETTE DRESSINGS:
1.
2.
3.
4.
50
B. EMULSIFIED OR MAYONNAISE BASED DRESSINGS:
1.
2.
**
C. BOILED DRESSINGS:
1.
2.
3.
1.
2. EXAMPLES:
A.
B.
C.
51
CAHS 10-Q CHEF NG
Sandwiches
(Chapter 20 pg. 582-594)
HISTORY:
I. Definition:
II. BREAD:
A. FUNCTIONS:
1.
2.
3.
4.
1.
2.
3.
4.
5.
C. CUTS
1. Sliced
a.
b.
2. Unsliced
a.
b.
c.
52
C. STORAGE
1.
2.
3.
III. SPREADS
A. Purpose:
1.
2.
3.
B.
C.
D.
E.
A.
1.
2.
3.
B.
1.
2.
3.
4.
5.
6.
53
C. Other types of fillings:
1.
2.
3.
V. TYPES OF SANDWICHES:
A. HOT SANDWICHES:
1.
2.
3.
4.
B. COLD SANDWICHES:
1.
2.
3.
4.
54
VI. MAKING SANDWICHES:
1.
2.
============
3.
4.
55
CAHS 10-Q Chef Ng
Cooking Methods
(Chapter 4 pg. 55-60)
I. WHAT IS COOKING?
II. Probably about a dozen different cooking methods that are available to the chef or cook and they can be
basically broken down into two groups:
A.
B.
A.
B.
C.
A. Roasting/Baking
56
B. Grilling
C. Broiling
D. Pan Broiling
E. Sauteeing
1.
2.
1.
2.
3.
4.
5.
G. Griddling
57
IV. MOIST HEAT COOKING METHODS:
A. Boiling
B. Simmering
C. Poaching
D. Blanch:
1.
PURPOSE:
2.
PURPOSE: 1.
2.
3.
**NOTE
58
E. Steaming
1.
2.
3.
4. The higher the steam pressure, the hotter the steam is.
AT O PSI ~
AT 5 PSI ~
AT 10 PSI ~
AT 15 PSI ~
ADVANTAGES:
DISADVANTAGES:
F. Braising/Stewing
1.
2.
59
CAHS 10-Q CHEF NG
A.
B.
II. HERBS:
A. PURCHASING:
1. FRESH -
2. DRIED
a. WHOLE
b. GROUND
B. STORAGE:
1.
2.
C. USAGE:
1.
2.
a.
b.
C.
60
III. SPICES:
A. PURCHASING-
1. WHOLE:
2. GROUND SPICES:
3. SPICE BLENDS:
a.
b.
C.
B. STORAGE:
C. USAGE:
1.
2.
3.
4.
61
IV. SALT:
A.
B.
1.
2.
3.
4.
5.
6.
7.
A.
B.
C.
D.
62
VI. SEASONING AND FLAVORING
A. SEASONING:
B. FLAVORING:
1.
2.
3.
4.
63
CAHS 10-Q CHEF NG
EGGS
Breakfast: Presentation 1
(Chap. 21)
I. EGGS: ONE OF THE MOST VERSATILE FOOD PRODUCTS AVAILABLE. Used for breakfast,
lunch, and dinner, and can be found as an ingredient in all types of dishes from appetizers to
desserts.
A. GENERAL INFORMATION.
1. Inexpensive
2. High in protein
5. MARKET FORMS:
a. Fresh/shell eggs- Used most in the commercial kitchen. Essential for most breakfast
preparations.
b. Frozen in 30# cans -
used mainly in the bake shop for bulk preparations. or can be used for scrambled eggs,
omelets, french toast or custard mixtures.
1. whole egg
2. egg yolks
3. egg whites
4. fortified eggs - whole egg with the addition of egg yolks.
c. Powdered - used strictly for baking. Must be kept refrigerated
d. Pasteurized Eggs: are usually whole eggs and are carefully heated to around 140oF to
kill most harmful bacteria associated with eggs.
B. Coagulation:
Beaten Whole Eggs 1560F
Egg Whites 140-1490F
Egg Yolks 144-1580F
Custard (whole eggs + liquid)1850F
64
II. GRADING
A. Eggs are graded by a process called candling (twirling the egg before an electric light.
D. To maintain best quality: keep eggs refrigerated @360f. Eggs can lose one full grade if kept in a
warm kitchen for one day.
III. SIZES
A. MINIMUM WEIGHT PER DOZEN.
1. JUMBO 30 oz. OR 2-1/2oz PER EGG
2. EXTRA LARGE 27 oz. OR 2-1/4oz
3. LARGE 24 oz. OR 2oz
4. MEDIUM 21 oz. OR 1-3/4oz
5. SMALL 18 oz. OR 1-1/2oz
6. PEEWEE 15 OZ. OR 1-1/4oz
C. At what price difference should you buy the next largest size eggs?
Approx. $.13
If less than .13 difference buy the larger eggs
If more than .13 difference buy the size you need.
V. VARIETY OF PREPARATIONS
A. FRIED EGGS.
1. Sunnyside up
3. Basted egg - While cooking in a pan, do not flip, but add a few drops of water and
cover so the steam cooks the top. Also sometimes referred to as county style eggs. Can also add
cooked breakfast meats to the whites.
65
B. SHIRRED EGGS - cooked in a shirring dish. Started on the Range and finished under a broiler
or in the oven. Meats or other food items can also be added to the shirring dish.
b. steam kettle
c. tilt skillet
d. double boiler
e. steamer
2. Can add cream or milk for a lighter consistency. Up to 8oz per quart of eggs / 1 to 1-1/2 tbsp
per 2 eggs
3. When cooking in bulk and needing a long holding period, add bechamel sauce in a ratio of 4
parts egg to one part medium bechamel sauce.
F. POACHED EGGS - simmer the eggs in a solution of water and white vinegar,
(2 teaspoons per quart of water)
1. Most popular poached egg dishes: Eggs Benedict and Eggs Florentine.
H. OMELETTES
1. French Omelette: traditional omelette, usually filled and folded.
3. Souffle Omelets: Beaten egg whites are folded into the beaten yolks poured into a
pan and baked in the oven.
4. Fritattas: Flat Italian style omelette, made by adding beaten eggs to a variety of
ingredients and cooking very slowly without stirring or flipping.
66
CAHS 10-Q CHEF NG
BREAKFAST PRESENTATION II
A. Bacon - the most popular breakfast meat. A cured and smoked pork belly.
a. frying pan
b. griddle
c. under a broiler
g. bacon fat - can be used for sauteing, salad dressings, and flavoring other foods.
3. Storage: Since bacon is cured it can keep for long periods of time. Should always be
refrigerated, and can be frozen.
B. Ham - Ham is another pork product that is cured and smoked. Ham usually comes from
the leg or shoulder.
2. old fashioned or Virginia ham, which is cured with so much salt it must be
soaked before it is cook.
3. tavern hams -boneless ham shaped into an oval loaf. Examples- Hilllshire farms
hearthstone ham. Hormel Cure 81.
67
b. Picnic ham - comes from the shoulder and is almost as good as the leg. Very
often shoulder is usually pressed into canned and Pullman hams.
c. Canadian Bacon- cured and smoked pork loin that is pressed into a cylindrical shape.
2. Storage: Since hams are cured like bacon, they have a long shelf life.
a. Most ham should be refrigerated. Some canned hams do not require refrigeration but
should be kept in a cool dry place.
3. Cooking - Since almost all ham purchased today is cooked, the chef or cook needs to
only slice and reheat the ham. It can be baked, pan broiled or cooked on
the griddle. However, over cooking will produce a product that is tough
and dry and have very little visual appeal.
C. Sausage: Common breakfast sausage is usually ground pork that is usually seasoned
with salt/pepper and sage.
b. Skinless - like links but they have no casing. usually 16/lb or 1oz. each.
c. Bulk or patties - same meat as links, only comes in a bulk form, and then formed into
3-4oz patties.
2. Smoked kielbasa - made with beef and pork are usually sliced and fried.
2. Storage: Since most sausages are not cured, they Must be treated like fresh meat or they
will spoil quickly.
a. griddle
c. under a broiler
68
e. deep fryer - works well but oil will break down faster.
2. Lamb and veal kidneys - not very popular in the United States.
3. Fish: fish items are very popular on the breakfast. Menu especially on a Scandinavian
smorgasbord.
4. Hash: Chopped meat, diced potatoes and onions. Great for total utilization. (Corned beef,
roast beef, chicken, etc.)
5. Scrapple: cross between cornmeal mush and sausage is poured into a mold, chilled, sliced
and then fried. (Very disgusting)
II. Hot cereals- Very nutritious, wider variety available now for health conscious consumers.
Easier to prepare and are perfect for those cold mornings.
A. Most common:
1. Quaker oats
2. Cream of wheat
4. Multi grain cereals- cracked wheat, oats, buckwheat, farina, hominy rice, and barley.
5. Chinese rice porridge or "jook" - cross between a soup and hot cereal.
5. Holding: If cooking in large quantities and the cereal must be held, it will get thick and
the good cook will constantly check and adjust the thickness of the cereal.
69
III. Cold cereals - Come in a wide variety of grains, textures, colors, and flavors. Served with milk
and sometimes fruit.
1. Corn flakes
2. Raisin bran
3. Wheaties
4. Whole grain cereals w/ lots of dietary fiber for the more health conscious diner.
IV. Pancakes- also known as griddle cakes, hot cakes, flap jacks. They are a very popular breakfast item and
also a high profit item.
A. Types:
1. Regular
6. Crepe - thin French pancake. (not a quick bread like other types of pancakes)
B. Ingredients:
Mix liquid ingredients then sift in dry And stir until just mixed. Let rest 15 minutes.
2. Types of mix:
a. scratch
b. add water only
c. add milk, eggs, butter (not worth it, better off making from scratch)
C. Preparation: Pancakes must be cooked to order. Serve with butter, syrup and fresh fruit if
desired.
70
V. Waffles - Are similar to pancakes but the batter has more sugar, eggs, and waffle batter is cooked in a
waffle iron.
C. Types:
1. Regular 1/2" squares
VI. French toast - lots of formulas, but the original is only Eggs with a pinch of sugar.
VII. Potatoes: You can't talk about breakfast and not mention potatoes. They hold a honored place on
the breakfast menu. The most popular types being:
A. Home fries: many different versions, usually whole cooked potatoes sliced to 1/4 inch and
browned on a griddle.
C. Lyonnaise potatoes: Like Home Fries, with the addition of sauteed julienne onions.
D. O’Brien potatoes: Half inch Cubed Potatoes, fried crisp, and sauteed with diced
onions and red and/or green peppers.
71
CAHS 10-Q CHEF NG
Food Cost
(Chapter 5 pgs 83-88)
I. The skill of costing out a recipe per portion, per oz., or per unit is a very necessary skill for every chef or
food service manager. With this skill you would:
A.
B.
C.
A. TO FIGURE OUT THE COST OF A RECIPE, YOU MUST HAVE FOUR PIECES OF
INFORMATION:
1.
2.
3.
4.
EXAMPLE:
72
III. COST PER PORTION (PER UNIT)
A. TO FIGURE OUT COST PER PORTION YOU NEED FOUR PIECES OF INFORMATION:
1.
2.
3.
4.
B. WHAT IS THE COST PER COOKIE FROM THE PRECEDING RECIPE IF WE WANT TO
MAKE 1/2 oz. COOKIES?
1.
2.
3.
4.
=================================================================
NOTE: WHEN PREPARING AND COSTING OUT RECIPES, ONE MUST BE AWARE OF:
A.P. Weight:
E.P. Weight:
73
PRACTICE:
Recipe Title: Buttermilk Pancakes Recipe Yield: 1 gal Portion Size: 2.8 oz. Portions/Recipe 45-50
74
BAKE SHOP
NOTE SHEETS
75
CAHS 10-Q CHEF NG
I.
60-75%
25-35%
1-2%
-------------------------------
Optional ingredients:
B. The easiest way to remember if you do not have a recipe on hand is:
A. Flaky:
1.
2.
B. Mealy:
76
IV. Mixing method:
1.
2.
3.
4.
5.
**
1.
2.
3.
4.
5.
6.
V. Extra notes:
77
CAHS 10-Q CHEF NG
I.
II. Ingredients: The dough used for rolls, breads, and sweet dough vary slightly, but most contain:
A.
B.
C.
D.
E.
F.
G.
78
III. Dough Production
A.
B.
C.
1.
2.
D.
E.
F.
G.
H.
I.
J.
K.
1.
2.
3.
79
IV. Demonstration: Soft Roll Dough Recipe pg. 552 vol II.
A. 1.
2.
3.
4.
5.
6.
7.
80
CAHS 10-Q CHEF NG
Quick Breads
(Chapter 28 pg. 795-798)
I.
A.
1.
2.
3.
4.
B.
1.
2.
3.
C.
81
DEMONSTRATION
BAKING POWDER BISCUITS:
PART I.
SUGAR 6 oz. PLACE ALL INGREDIENTS IN
SALT 1½ oz. A BOWL AND RUB TOGETHER
SHORTENING 2# LIKE PIE DOUGH.
BAKING POWDER 6 oz.
PASTRY FLOUR 6#
PART II.
MILK 3# 10 oz. ADD TO ABOVE AND MIX
LIGHTLY UNTIL ABSORBED.
1. ROLL OUT DOUGH 3/4 INCH THICK AND CUT INTO DESIRED SHAPES
2. PLACE ON SHEET PANS 1/2" APART BRUSH WITH MILK OR EGG WASH.
PLAIN MUFFINS:
PART I.
PASTRY FLOUR 2.5# SIFT TOGETHER ALL
SUGAR 12 oz. DRY INGREDIENTS.
BAKING POWDER 2½ oz.
SALT ½ oz.
PART II.
EGGS, BEATEN 8 oz. COMBINE ALL LIQUID
MILK 1 Qt INGREDIENTS AND ADD TO
MELTED BUTTER 12 oz. ABOVE. MIX UNTIL JUST
COMBINED.
82
CAHS 10-Q CHEF NG
I. Basic Syrups:
A. Simple Syrup:
1.
B. Dessert Syrups:
1.
II. Basic Creams: All of the following creams are extremely important in the bakeshop or pastry shop, because
they are integral parts of many desserts.
A. Whipped Cream:
b.
c.
d.
e.
3. Uses: dessert topping, filling, used to lighten and enrich other types of fillings.
83
B. Meringue:
a.
b.
c.
d.
2. Basic recipes:
a. French/Common Meringue
Egg Whites 1 lb.
Castor sugar 1 lb. to 2 lbs.
Method:
b. Italian Meringue
Egg Whites 1 lb
O
Castor Sugar 2 lbs Cook Water and Sugar to: F
Water 8 oz.
Method:
C. Swiss Meringue
Egg Whites 1 lb.
O
Castor Sugar 2 lbs. Heat Egg Whites and Sugar to: F
Method:
3. Uses: pie topping, icings, mousses, dessert souffles, cake layers, or pastry shells.
84
C. Vanilla Custard Sauce / Creme Anglaise:
1. Use: Used primarily as a dessert sauce for fruit and pastries. Also used in Bavarian creams
and as a base for ice cream.
2. General guide lines for preparation: It is a very delicate sauce that can curdle very easily,
it must be made with care.
a.
b.
c.
d.
variations:
Chocolate Custard Sauce
Melt 6 oz. sweet chocolate, stir into basic custard while still warm.
85
D. Pastry Cream or Creme Patissiere:
Is one of the most basic and important creams used in the bake shop.
1. Uses: It is used as a filling for many French pastries (eclair, napoleon, st. honore cake), filling
for cream pies, doughnuts, cake topping and filling, pudding, base for dessert souffles.
Thinned down it can be used as a sauce.
a.
b.
c.
d.
e.
f.
Butter 2 oz.
Vanilla1/2 oz.
86
CAHS 10-Q CHEF NG
Fruit Tarts
(From Lecture)
I.
A.
1.
2.
3.
B.
1.
2.
C.
1. FUNCTIONS:
a.
b.
c.
2. TYPES:
a
b.
c.
**
87
DEMONSTRATION
INGREDIENTS METHOD
I. BUTTER 2# 4oz
SUGAR 1# CREAM UNTIL LIGHT
IV. BAKING SODA 1/4 tsp ADD AND MIX INTO A STIFF DOUGH.
FLOUR 3#
INGREDIENTS:
MILK 2 CUP
EGG YOLK 8 ea
SUGAR 3/4 CUP
METHOD:
MIX ALL INGREDIENTS TOGETHER UNTIL SMOOTH. POUR ON TOP OF TART DURING LAST 20
MINUTES OF COOKING.
88
CAHS 10-Q CHEF NG
Choux Pastry
(Chapter 31 pg. 860-862)
I. Choux pastry is a cooked mixture of fat, flour and water with eggs beaten into the mixture.
1. 2. 3.
4. 5. 6.
7.
III. Formula: There is no one single formula for pate choux. There are hundreds of recipes all capable of
producing good choux pastries. The percentages can vary by as much as 20% for certain
ingredients. The following is a range of percentages for the ingredients in choux pastry.
Water: Butter/Fat:
Flour: Eggs:
1.
2.
3.
A.
B.
C.
89
Demonstration
Recipe: Pate choux Yield: Approx. 25-30 cream puffs
Ingredients Method
Part I
Butter or margarine 8 oz Combine together and heat over
Milk 1 pt Low flame until shorting is
Melted. Bring mixture to a
Boil and add part ii.
Part II
Bread flour 8 oz Stir until all coagulates and
Salt 1/4 oz Come away from the sides of the
Pot. Remove from fire.
Part III
Eggs, medium 8-10 Place part II into a small mixing bowl at 2nd speed. Add two eggs at a
time being sure they are blended in before adding more.
Part IV Place batter into a pastry bag and pipe out into desired shapes Onto a
baking sheet lined with silicone paper. Bake at 4000 f. For approx 15-20
minutes.
*To test for doneness: Take out one baked pastry and let stand at room temperature for a few minutes. If the
pastry holds it shape and does not collapse pastry is done.
Chocolate Glaze:
Shortening 3 Oz. Heat shortening and choc.
Bitter chocolate 6.5 oz. over water bath till melted
1. Scale sugar and vanilla into mixing bowl. Mix at low speed. Add enough hot water-syrup
mixture to form medium heavy paste.
Chocolate Ganache:
Bittersweet Chocolate 1 lb
Heavy Cream 1 Pint
1. Chop chocolate into small pieces, place in a sauce pan with cream, bring to a boil while whisking.
90
CAHS 10-Q CHEF NG
Puff Pastry
(Chapter 31, Pg. 854-859)
I. Puff pastry is probably one of the most remarkable pastries in the kitchen, and bake shop. It is incredibly rich
in butter yet it is light and flaky when baked. It has no added leavening agents yet it can rise eight times its
original thickness. Puff pastry is also considered the most refined and elegant of all the pastry dough.
II. Handling: Because of its delicate structure, puff pastry must be handled with extreme care.
A.
B.
C.
D.
III. Uses: Puff pastry can be used for many items from appetizers to desserts.
Savory items:
Vol au vent
Bouchee
Encroute:
Snacks:
Sweets or desserts:
1. 2. 3
4. 5. 6.
91
IV. Demonstration:
B. Turnovers
C. Pocket books
D. Pinwheels
E. Fruit strip
Salt .5 oz 3. Add liquid to flour and mix at low until a soft dough is
Cold Water 18 oz formed. Do not over mix.
6. Roll the butter into the dough using four 4-folds or six 3-folds.
(see pg 767 in text)
92
Station Analysis
And
Job Descriptions
100
Traditional Kitchen Brigade System
Chef
Sous Chef
Saute station Fish Cook Roast Station Vegetable Station All cold food Pastry Chef Rounds Person
saute items all seafood all roasted meats all vegetables preparations all pastries relief chef
sauces to order items grilled items all starches Butcher Bakers
fry station soup Pantry
Most demanding Show Pieces
Station
101
Night Lab Station Assignments
19 STATIONS
WEEK # 1-18 1/17/05 through 05/11/06
Student Chef Order Taker 5:45-6:15 Make Sure Kitchen is clean and locked up. Retrieve all of
5:00-5:45 chef’s special equipment.
Sandwich Cook Sandwich Station 5:45-6:15 Strain & Clean Deep Fryer, Grill, and Griddle.
5:00-5:45
Assistant Sandwich/ Sandwich Station 5:15-5:45 Put away all leftover food to proper areas, clean work table and
Pizza Cook 5:00-5:15 5:45-6:30 sink, take up station floor mats.
Pasta Chef Pasta Station 5:45-6:15 Clean entire Pasta Station including range top. Take up station
5:00-5:45 mats.
Vegetarian Chef Vegetarian Station 5:45-6:15 Clean Veg Station work table, range top and pick up station
5:00-5:45 mats.
Vegetarian Asst. Pasta Station 5:00-5:15 5:15-5:45 Clean work table by order window and pick up mats on a la
& Pasta Veg Station carte side of kitchen. Wipe out food warmer.
5:45-6:30
First Cook Back-up/Prep 5:45-6:15 Put away left over food. Sweep out and organize “D” box
5:00-5:45 walk-in. Help pick up floor mats.
Saucier Back-Up/Prep 5:15-5:45 Clean all cooking areas (work tables, stove tops, sinks etc.)
5:00-5:15 5:45-6:30 used in the production of entree, soup, & sauce.
Entremetier Entree #1 5:45-6:15 Clean all cooking areas & machinery used for production of
(Vegetable) 5:00-5:45 vegetable, help pick up entree station floor mats.
Assistant Entremetier Vegetable #1 5:00-5:30 Remove water from steam table, wipe down steam table. Assist
(Starch) 5:30-6:30 in further entree cleaning.
Chef Garde Manger Back-up Clean up 5:15-5:45 Make sure salad station is clean and left over entree salads
5:00-5:15 wrapped. Clean out ice bin on Tue & Thurs.
Salad Station 5:45-6:30
Pantry 1 Salad Station Expediter 5:30-6:00 Put away buffet salads. Clean coffee creamer station and cream
5:00-5:30 6:00-6:30 dispensers Take up station floor mats.
Pantry 2 Expediter Clean-Up/Prep 5:45-6:15 Put dressings in clean containers, wrap and put away. Sweep
5:00-5:45 6:15-6:30 and organize “C” Box.
Pastry Chef Desert/ Beverage 5:30-6:00 Put away all desserts. Clean and Sanitize tables used. Organize
“B” Box.
5:00-5:30
Cake Baker/Decorator Vegetable #1 Prep/clean 5:30-6:00 Assist pastry chef in putting away desserts. Clean and Sanitize
tables used
5:00-5:30 6:00-6:30
Bread Baker Dessert/Beverage/Prep 5:00-5:30 Clean Beverage Station (Coffee,soda, hot chocolate, and Juice
(Yeast/Quick Breads) 5:30-6:30 Machines and beverage service area.
Cookie Baker Pots 5:45-6:15 Wash all equipment specific to bake shop. Clean and Sanitize
5:00-5:45 tables and areas you used for production.
102
General Station Position Overview
Student & Sous Chef Team
1. Sandwich Station The CAHS 10-Q Laboratory is basically broken down into six stations
2. Pasta Station with a Student Chef & Sous Chef team overseeing the whole operation.
3. Vegetarian Station Each station may have anywhere from two to ten students who work
4. Entree Station together as a team to prepare the evening meal, specials, salads, baked
5. Salad Station goods, and desserts. Yes! we are open to the public, not only are we a
6. Bake Shop class, we are also running a business at the same time. A few very
important points to keep in mind:
1. Hours of Dinner service: Monday through Thursday 5:00 p.m. to 6:30 p.m.
Your station and its products should be ready to go by 4:50 p.m.
3. You will be dealing with the public. Your utmost professionalism is expected at all times
whether you are working in the kitchen or working outside in a public area.
4. Do not quote prices to customers, and never under any circumstance argue with a customer. If
you have any difficulties with a customer (we have many regular difficult customers!) always call
your instructor over to resolve the problem.
The following positions are typical of what you will be doing during lab. Although there are twenty three
different positions described above, the actual amount of positions will vary as to the size of the class.
Student Chef Oversees basic kitchen operation. Makes sure all stations have what is needed to produce the
days work. Makes sure that city room is ready to open on time, makes sure kitchen is clean
when days work is done.
Sous Chef To assist the Student Chef in all his/her duties. Student Chef and Sous Chef are the last to go
home.
Sandwich Cook Responsible for station set up and sandwich special and Quesadilla of the day.
Sandwich Assistant Responsible for station set up and two pizza specials (one vegetarian) everyday.
Also responsible for the vegetarian Black Bean Chili.
Pasta Chef Responsible for station set up and Pasta special of the day.
103
Vegetarian Chef Station head and assistant responsible for producing about 15 orders of one vegetarian
/meatless entree each day. Station head responsible for the coming up with the special of the
day.
Vegetarian Assistant To fully assist Vegetarian Chef in the production of vegetarian or meatless entree.
First Cook In Charge of producing the main entree for the special of the day. Also oversees the entree
station to be sure all food items are produced on time, and making sure we never run out of
food during service hours.
Saucier Responsible for making the sauce that will accompany the entree, and for heating or making
the soup of the day. Also will assist the First Cook in preparation of the main entree. First
Cook and Saucier work as a team.
Entremetier Responsible for the Vegetable of the day. Also oversees and helps assistant entremetier with
the Starch of the day.
Assistant Responsible for the Starch of the day. Entremetier and Assistant work
Entremetier as a team.
Chef Garde Manger Responsible for the production of two different entree salads everyday. Also over sees
the salad station to make sure all salads are ready and set up in time for service.
Pantry 1 Responsible for the production of the buffet or variety salads. There need to be four different
variety salads each day.
Pantry 2 Works with both Pantry 1 in the production of variety salads, and Pantry 3 in the production
of mixed greens, salad dressings, and the mixed fruit salad.
Pantry 3 Responsible for the production of the mixed greens, 4 salad dressings, and mixed fruit salad.
Pastry Chef Responsible for turning on bakeshop ovens, production of custards and puddings, and simple
french pastries, making sure dessert station is set up for service, and finally, dessert and
beverage station are broken down and cleaned up when service is done.
Cake Baker Responsible for making sure the cake decorator has cakes to decorate.
Bread Baker Responsible for the production of freshly baked yeast bread each day.
Bread Baker and Assistant work together as a team.
Assistant Bread Responsible for the production of freshly baked quick bread each day. Bread Baker and
Assistant work together as a team.
104
Pie Baker Responsible for the production of Pie Dough, Pie Fillings, and Pies. Works together with
Assistant Pie Baker
Assistant Pie Baker Assist and works together with Pie Baker
Cookie Baker Responsible for the production of at least two different types of cookies each day. Works
together with Assistant Cookie Baker.
This General Station Position Overview is a basic guide to what you will be responsible for while you are in that
station. It does not mean that when you are done with your work for the day you can go sit down and relax. We
are all here together as a team and if you should find that you have extra time before we open, you should:
1. Check to see if anyone in your station needs help, and help them out if needed.
3. Is there anything you can prep or need to prep to make your day easier for tomorrow.
4. Check other stations to see if they need help, and help out if needed.
5. If all of the above are O.K., then check with your instructor, he/she will find
something for you to do.
Specials
Chef Ng encourages all of his students to take an active interest in this class particularly the station that you are
assigned in or will be assigned in. This includes doing study and research in those areas that you will be
working. Specials are a way to express how far you have come in your current position, and I encourage all
students to be able to produce a special when you are in a station that allows for specials.
1. Students will not be allowed to make specials until they show that they can properly set up and
perform competently in the station. (The best specials are useless if you cannot get your regular
prep done in time for service).
2. If a student needs special produce, proteins, or ingredients, the student must order these items at
least 48 hours before they are needed. Always think at least three days ahead, if not, the special
products will not be there.
3. Only prepare enough “mise en place” for one day. If you have leftover ingredients, use them the
following day, or make sure someone else can use them before they go bad.
105
Student Chef
Responsibilities of Student Chef and Sous Chef:
2:10 PM 1. Get Sign-In Sheet and have each student sign in. Return sheet to Chef by 2:20.
2. Get Keys from Chef
2. Unlock:
• Night Lab reach-in, key #799 master lock
• Pantry reach-in (both sides) Key T42
• Chefs cabinet in kitchen office. key #CAT114
• Chef’s utensil drawer. key #A215 master lock
2:20 PM 1. Go with Chef to store room to pick up side towels and rags.
C Pull out 2 ball of frozen pizza dough for the next night and give to sandwich station.
106
2:55 PM Storeroom Requisitions
1. Make a list of ingredients (dry or frozen goods only) needed by each station to be
requisitioned from the storeroom.
Be sure that students have checked the kitchen for these items first.
**note: There is no fresh produce (fruit and vegetables) and fresh dairy products in the
storeroom.
• Double check to see if sandwich station needs fries or beef patties
• Also check to see if Pasta station needs ravioli.
2. Check the beverage station for (and add to the list if needed):
• Regular and DeCafe Coffee.
• Juice Post Mix syrup.
• Soda Post Mix syrup.
• Paper Cups, coffee stirrers, Hot cup sleeves.
• Cocoa Machine for powder mix.
• Bottled drinks
4. Go to storeroom with Chef to obtain required items and deliver the requisitioned goods
to the appropriate stations.
107
3:45 Print out Dinner and Specials Menus
1. Find out what the specials are for the day, then see instructor for pricing.
• Sandwich Special
• Pasta Special
• Omelet of the day
• 2 pizza specials
• Vegetarian entree
• Any other specials
5. Distribute 2 stacks (about 20) pasta bowls and 10 round dinner plates to Pasta Station.
7. Make sure there are Large and Small “To Go” containers at ala carte stations.
1. Brew one and one half (1-1/2) batches of regular coffee and a 1/2 batch of De-cafe
coffee.
2. Put out Butter dispenser (be sure that the back is filled with ice).
5. Help bake shop to put out and display their desserts in an attractive way.
A. Make sure all stations are properly set with all with the proper serving utensils.
108
5:45 Cafeteria is open for dinner service.
• Napkin and Butter dispensers are refilled and put away (Chef Garde Manger).
• Steam table cleaned and water removed, put away below any extra plates, cups and
bowls (Assistant Entremetier).
• Salad service area cleaned. All debris (lettuce, salad etc.) and soiled ice removed
from ice bin.
109
• Trash emptied and rubbish cans brought to loading dock for cleaning.
• All ovens, stove tops, salamander, deep fryer, and steamer turned off.
I. Check dish-room for Chef Ng’s containers and return to cabinet in kitchen office.
J. Check to make sure all of Chef Ng’s tools, containers and utensils are returned to his
cabinet and metal drawer.
110
Entree Station
120
DAY:
DATE:
Today's entree, is it present and thawed out? (need approx 80-90 orders per day)
Tomorrow's entree, present if it needs to be prepped today. (Same as above)
Items prepped from previous day, are they still there? (should be stored in “D” box)
Gather all serving pans required for all entree station items, (entree, sauce, vegetables, starch and
soup), and keep in a warm place. This is to avoid putting hot food into cold pans.
BACK-UPS AVAILABLE:
No. of pans:
No. of pans:
No. of pans:
121
SANITATION CHECK LIST: ENTREE STATION
X
(Student Chef)
First Cook:
DAILY CRITIQUE
1. Preparedness
2. Team-Work/ Attitude
3. Cleanliness
4. Organization
6. Productivity
122
Entree Station Recipes
Country Gravy................................................................................................................................ 124
Demi Glace..................................................................................................................................... 125
Hungarian Goulash......................................................................................................................... 126
Kalbi Marinade............................................................................................................................... 127
Lemon Chicken.............................................................................................................................. 128
Mashed Potatoes............................................................................................................................ 129
Minted Sweet Pepper Relish........................................................................................................... 130
Paella Valencia............................................................................................................................... 131
Rice Pilaff....................................................................................................................................... 132
Souther Rio Stew........................................................................................................................... 133
Sweet and Sour Sauce.................................................................................................................... 134
Tomato Mushroom Sauce.............................................................................................................. 135
Tonkatsu Sauce.............................................................................................................................. 136
Brine roasted Turkey/Chicken....................................................................................................... 137
Teriyaki Marinade.......................................................................................................................... 138
Creamed Mushroom Sauce............................................................................................................ 139
French Lamb Stew.......................................................................................................................... 140
Lobster Sauce.................................................................................................................................. 141
Steamed Rice Ratios....................................................................................................................... 142
Beef Stew........................................................................................................................................ 143
Baked Snapper w/ Spanish Sauce................................................................................................... 144
Creamy Polenta............................................................................................................................... 145
123
Country Gravy
Ingredients: Equipment Needed:
Method:
2. Melt butter in a 3 gallon sauce pan or sauce pot, and saute the mirepoix until soft.
4. Stir in the flour and continue to cook for another 3-4 minutes. (Do not let this mixture
burn).
5. Stir in the beef and chicken stock and bring to a boil, stirring occasionally, (do not let
burn). When boiling, turn down heat and let simmer for 30-40 minutes.
9. Check seasoning.
10. Pour into the two 6 inch 1/3 hotel pans, cover w/ plastic wrap and keep warm.
124
Demi-Glace
YIELD: approx 1 gallon
INGREDIENTS:
2 ea Onions
2 ea Carrots
2 ribs Celery
2 ea Bay Leaf
1 Tbsp Thyme
10 ea Black Pepper (whole)
Oil for sauteing (approx 1/4 cup)
METHOD:
4. Add tomato paste and cook until the tomato paste begins to brown.
5. Deglaze with red wine. (This step is optional, check with chef before proceeding). and
cook until red wine is reduced by half.
6. Add brown stock, bring to a boil, then simmer until contents are reduced by half.
125
Hungarian Goulash
Ingredients:
40# Beef
20# Onions
1/2 Btl Paprika
1 Gallon Water
1 Pt. White Vinegar
1-1/2 Cup Tomato Paste
1/2 Cup Thyme
1/4 Cup Marjoram
1/2 Cup Garlic
2 Cups Dijon Mustard
To Taste Salt and Pepper
METHOD:
1. Using a large Rondeau, Fry onions in about 3" salad oil until rich dark brown (not burned). Strain
and reserve the oil to brown the beef later. Reserve onions for later.
2. In the tilting skillet preheated to 400OF, add enough of the onion oil to cover the bottom of
skillet. Add meat in small batches and brown.
3. When all the meat is brown, return all the meat, onions, and paprika to skillet and cook for one
minute. Do not let the paprika burn.
4. Add the spices, garlic, and tomato paste, and mustard. Cook until tender.
126
Kalbi Rib Marinade
Ingredients:
METHOD:
2. Coarsely chop green onions, then puree in a blender with the toasted sesame seeds using
a little of the soy-sugar mixture. Add puree to the rest of the marinade.
** Marinade can be used to marinate meats and poultry. Marinade works best if the item
marinates 24 to 48 hours.
127
Lemon Chicken #1
For every three pounds of chicken:
1 each lemon
rind from 1 lemon
1 cup water
2 Tbsp Sugar
Garlic
Ginger
Soy Sauce
Sherry Wine
1. Marinate Chicken in garlic, ginger, soy sauce and sherry wine. Let stand at least 1 hour, (over
night is better).
2. Using vegetable or peanut oil brown both sides of the chicken pieces in a pan (Rondeau, or tilt
fryer) starting skin side down.
4. Add lemon juice, rind, water, and sugar to chicken and let simmer until chicken is just done.
5. Thicken remaining cooking liquid with cornstarch that has been dissolved in sherry wine.
128
Mashed Potatoes
Ingredients:
Milk ½ gal
Salt taste
White pepper taste
Nutmeg 1/4 tsp
Method:
1. Place peeled and cut potatoes into steamer pans. Cook in pressure steamer until potatoes
are tender. Do not OVER or UNDER cook. (About 30 minutes)
2. Place cooked potatoes into a 60 quart mixing kettle, attach the wire whip, raise the kettle.
3. Have all spices and seasoning, butter and milk ready to go.
Variations:
Roasted Garlic Mash: Place 3 cups of peeled garlic cloves in ½ hotel pan. Drizzle with
olive oil and salt. Bake in oven until soft and golden. Stir often, do
not burn. Puree in food processor and add to potatoes when mixing.
Horseradish Mash: Add prepared horseradish puree to potatoes when mixing. Be careful
not to put too much. Start with a 6 ounces, then add as needed.
Caramelized Onion Mash: Small dice 5 lbs. onions, and saute in a large rondeau until
completely caramelized (deep dark brown but not black). Whip into
cooked potatoes above.
129
Minted Sweet Pepper Relish
INGREDIENTS:
METHOD:
1. Cut onions and peppers into a brunoise (keep onions separate from peppers).
3. Saute onion until they just begin to caramelize, add peppers and continue cooking until
peppers are soft.
4. Add balsamic vinegar and sugar to taste. Continue to cook until ingredients reach a
syrupy or thick consistency. Season with salt and freshly ground black pepper.
130
Paella Valencia
INGREDIENTS:
HP = Hotel Pan
METHOD:
1. In a hot pan, saute pork and veal until light brown, remove and brown chicken.
2. Add onions and peppers saute lightly, add mushrooms and continue to saute, then add
sausage and saute.
3. Add rice and saute a bit, add boiling chicken stock, white wine, canned tomatoes, saffron,
and olives, bring to a boil and season with salt white pepper and thyme. Color with the
egg shade. Reduce to a simmer and cover.
131
Rice Pilaff
3 Gallons Chicken Stock* (good flavored and brought to a simmer).
Method:
1. Slowly heat the chicken stock while you are dicing the onions. Do not let
the stock reduce. Turn off heat if necessary.
2. Using a large Rondeau (Braiser), melt the butter and saute the onions,
cloves and bay leaves until the onions are transparent.
3. Add the rice and continue sauteeing until the rice is coated with the butter.
4. Add the boiling chicken stock (reheat if necessary) to the rice mixture. Stir
and return to a boil.
2. Cover tightly first with foil then a large lid, then bake in a 3500F oven for
approximately 30-40 minutes or until done.
*
If the chicken stock is weak, it can be enhanced with the use of some chicken base, or
salt, pepper, or even some sauterne cooking wine.
Variations:
1. Tomato Pilaff: Add one can of diced tomatoes with the juice (reduce the
chicken stock by the amount of juice from the tomatoes.
2. Vegetable Pilaff: Garnish the rice with fine diced vegetables. 1/4 hotel pan
each of: zucchini, carrots, yellow squash, and broccoli
florets.
3. Armenian Rice: Prepare like Rice Pilaff but add 1 pound of finely broken
vermicelli pasta to the rice when sauteeing with the butter.
132
Southern Rio Stew
Ingredients:
1/2 Bn Mint
1 Bn Cilantro
Method:
1. Cook the tomatoes with half of the cinnamon and half of the cumin for approx. 20
minutes.
2. Heat a large rondeau. When hot, add a small amount of olive oil and sear the mushrooms
until golden brown. season with salt and pepper. Transfer to a hotel pan and set aside.
3. Using the same rondeau, reheat, add a little more oil and saute the onions, add the
remaining cinnamon and cumin. Continue to saute until onions are tender. Add the garlic
and peppers and continue until peppers are almost tender (about 10 minutes). Then add
the squash and cook long enough to heat the squash through. Now add the tomatoes,
mushrooms, corn, and chili purees. Cover and let stew for 15 minutes. Add the blanched
potatoes and cauliflower and continue to stew for another 5 to 10 minutes.
133
Sweet and Sour Sauce
Ingredients:
Method:
1. Combine all ingredients except cornstarch and sherry. Bring to a boil and let simmer 1/2
hour.
3. Whisk cornstarch mixture into the boiling sauce and return to boil.
134
Tomato Mushroom Sauce
Ingredients:
Corn Starch
Sherry Wine
2 Lbs. Butter
Method:
1. Heat a Rondeau to high, add oil then onions and saute for 30 seconds, then add garlic
continue to saute for another 10-20 seconds, then add mushrooms and saute until soft.
2. Add both brown and white stock and bring to a boil. Let simmer for about 10 minutes.
3. Add tomatoes, return to a boil and then thicken with cornstarch dissolved in the sherry
wine.
In a separate sauce pan, melt the butter and continue to cook until butter browns. CALL
INSTRUCTOR OVER WHEN BUTTER JUST STARTS TO BROWN. Butter can go
from brown to black in a matter of seconds.
135
Tonkatsu Sauce
Recipe #1
Ingredients:
Method:
1. Combine all ingredients except green onions and simmer for 10-15 minutes.
Recipe #2
INGREDIENTS:
Ketchup 1 Quart
Crushed tomato 1 Quart
Worcester Sauce 1 Pint
Red Wine 1 Cup
Onion (chopped) 1 med-large
Apple (grated) 1 each
Bay Leaf 1 each
Sugar To taste
METHOD:
1. Saute chopped onion and bay leaf in a small amount of salad oil until onion is transparent.
2. Add all the other ingredients except the sugar. Bring to a boil and then let simmer.
Recipe #3
Ingredients:
2 ½ qt Worcestershire Sauce
1 btl. Ketchup
1 ½ qt Water
1 qt. Granulated Sugar
Combine all ingredients and bring to a boil..
Yuko Nishatani Lee (Fall 1999) **Recipe needs to be tested and adjusted.
136
Brine Roasted Turkey or Chicken
INGREDIENTS:
METHOD:
2. Remove from brine, drain, coat outside with mayonnaise and season liberally with freshly
ground black pepper.
137
Teriyaki Marinade
INGREDIENTS:
METHOD:
1. Combine all the above ingredients together making sure that the sugar is all
dissolved.
USES: Can be used to marinate Chicken, beef, pork, seafood, tofu, etc.
TO USE AS A SAUCE:
Gently bring the mixture up to a boil, using a slurry of cornstarch, water, and sherry
wine, slightly thicken the mixture until it produces a light glaze.
Ask Instructor for Help If You Have Not Done this Before.
138
Creamed Mushroom Sauce
(For Chicken/Veal Pojarski)
Ingredients:
Method:
2. Flame with the Sherry Wine and let reduce by one half.
5. **Adjust flavor (can use “Mushroom Base if necessary) and consistency of sauce.
*Brown Sauce:
Method:
3. Make a brown roux with clarified butter and flour. Let cool.
4. Whisk the cool roux into the simmering stock. Keep whisking until all the roux is incorporated
and no lumps are visible.
139
French Lamb Stew
Ingredients:
Method:
2. While fryer is heating, season lamb liberally with salt and pepper.
3. When tilt fryer reaches correct temperature, add enough salad oil to coat the bottom of the tilt
fryer. Add just enough meat to cover the bottom of the fryer. Let one side of the meat brown
before stirring (about 2 minutes).
4. Stir the meat around to turn and let other sides brown.
5. If there is more meat to brown, remove the meat currently in the fryer and repeat step 3 and 4
until all the meat is browned.
6. Add the onions, garlic, herbs and tomato paste. Continue to cook until tomato paste is dark
brown (do not let any part of the fryer burn at any point of the cooking process).
7. Add burgundy wine and let cook until the liquid has almost totally evaporated.
9. Whisk in the stock, add the sachet and let simmer slowly until the meat is tender (about 1 ½
hours). Periodically try a piece of the lamb to check for tenderness.
10. Add the remaining vegetables (celery, carrots, pearl onions, and potatoes) during the last half
hour of cooking.
12. Ladle into 2" hotel pans for service, sprinkle with chopped parsley for garnish.
140
Lobster Sauce
(For Sole Joinville)
Method:
1. Defrost prawns by placing in a 6" half hotel pan under cold running water. When thawed, peel
and devein the shrimp (ask instructor for a demonstration). Reserve the shells for the sauce.
2. Make a shrimp stock by gently cooking the shrimp in 1 ½ quarts of water seasoned with 6 ounces
of the lobster base. Reserve the cooked shrimp for garnishing the sole.
3. In a 2-3 gallon sauce pot, melt 1 ½ lbs of butter and saute the mirepoix, herbs, spices and shrimp
shells until the vegetables are soft. Add the tomato paste and cook until the tomato paste is dark
brown (be careful not to burn the mixture) about 20 minutes.
4. Flame the vegetable mixture with the brandy, let the alcohol burn off. Add the remaining butter
and when it is melted add the flour to make a roux. Cook for a few minutes being careful not to
let the mixture burn.
5. Slowly whisk in the clam juice and shrimp stock and bring to a boil. Let simmer very slowly for
about 30 minutes. Strain through a fine china cap.
6. Add heavy cream, return to a simmer and adjust seasoning and consistency.
141
Steamed Rice
(Cooked in a Pressure Steamer)
Method:
1. Place rice in a fine China cap and rinse under cold water until water runs clear.
142
Beef Stew Recipe
Portions: 100+ at 8oz
Ingredients:
50 lb boneless beef chuck
1 qt oil
8 lb onions, fine dice
1¼ cup garlic, minced
3 tbsp thyme (dried)
4 each Bay leaves
1 lb butter
2 lb flour
1 qt Burgundy Cooking Wine
1 lb tomato puree
1 3/4 gal Basic Brown Stock
1¼ gal Water
8 lb celery, EP
12 lb carrot, EP
6 lb small pearl onions, frozen
1 Can (#10) canned tomatoes, drained and coarsely chopped
1/4 cup salt
1/4 black pepper
1/4 cup Lemon Juice
2 cup Parsley, chopped
Method:
1. Heat the tilt fryer to 400 F. When hot, add the oil. Add the meat in small batches (just enough to
make one layer in tilt fryer) and brown well, stirring occasionally to brown all sides. Be careful
not to stir the meat too much because it will cool down the cooking surface release too much
juice. If it does release too much liquid, drain the juices and reserve for later.
2. Add the onion and garlic and saute until the onion is lightly browned. Add the thyme,bay leaves
and tomato puree. Cook until tomato puree begins to brown.
3. Add the flour to the meat and stir to make a roux. Continue to cook over high heat until the roux
is slightly browned.
4. Stir in the Burgundy cooking wine, the water, and the stock and bring to a boil. (If you drained
off any of the meat juices, add it to the stew now.)
5. Peel and cut the carrots and celery into an oblique cut.
6. Add the celery, carrots, onions, and canned tomatoes to the stew during last 30 minutes of
cooking.
7. When the vegetables and the meat are tender, remove the bay leaves and season with salt, pepper
and lemon juice.
By Katherine Youngblood
Night Lab Spring 2006
143
Baked Snapper, Spanish Sauce
Ingredients: Yield: 64 Portions
2. Arrange 8 portions of snapper in each pan. Season lightly with salt and pepper, and sprinkle with
Sauterne and lemon juice.
3. Top with the Spanish sauce and bake in the oven at 350oF for approximately 15 minutes or until
fish is just done.
Spanish Sauce:
¾C Olive oil
½ Hotel pan Onions, julienne
1C Garlic, minced
2 #10 Cans Tomatoes, diced
2 #10 Cans Tomatoes, crushed
2 lb Green chilies, julienne (two 16 oz cans)
¼C Chili powder
¼C Dried Basil
1C Capers, crushed
1 Bunch Cilantro (plus additional for final garnish)
Salt and pepper
METHOD:
1. Heat oil and sauté onion until soft
2. Add garlic, tomatoes, green chilies, chili powder and basil, and season with salt and pepper
By Kara Forman
Night Lab Spring 2006
144
Creamy Polenta
Yield: 35 lbs
Ingredients:
4 lbs Cornmeal
2 Gal Half and Half
2 Gal Chicken Sock
2 cups Parmesan Cheese
½ cup Fresh Rosemary (Fine Chopped)
1/4 cup Salt (to Taste)
Method:
1. In a large Sauce Pot, bring the chicken stock, half and half and salt to a boil, reduce to a
simmer.
3. As the cornmeal becomes thick, use a wooden paddle to continuously stir mixture for
approximately 10 minutes. Add rosemary, butter and Parmesan cheese and continue to stir
and cook for another 15 to 20 minutes until the polenta is smooth and creamy.
5. Ladle into half 4" hotel pans and cover with plastic wrap.
145
Salad Station
200
CHEF GARDE MANGER
RESPONSIBILITIES OF Chef Garde Manger and Crew:
2. Fill out Pantry Production Sheet and have Chef approve it.
4. Make a list of items that need to be requisitioned for the day's production. Be very
thorough, storeroom is entered only once a day except for emergencies. Student
Chef will be by around 3:30 to pick up the list.
7. Check schedule to see which station each crew member is working and at what
time. First servers need to be on line by 4:50 p.m. Also check break time.
201
8. 6:30 p.m. Break down salad station. All left-overs to be wrapped, labeled and
dated.
A. Entree and mid size salads to be left in salad station reach in.
B. All Night Lab salad mis en place to be placed in Salad Station reach-
in.
9. Finish Station clean up, and perform task on sanitation check list.
========================
DAILY CRITIQUE BASED ON:
1. Preparedness
2. Team-Work/ Attitude
3. Cleanliness
4. Organization
6. Productivity
202
SANITATION CHECK LIST: PANTRY
X
(Student Chef)
DAILY CRITIQUE:
1. Preparedness
2. Team-Work/ Attitude
3. Cleanliness
4. Organization
6. Productivity
203
Salad Dressings
American French Dressing 205
Mayonnaise 213
204
American French / Tomato French Dressing
Yield 2 Quarts
Ingredients:
4 oz Onion (grated)
12 oz. Cider Vinegar
2-1/2 Cups Catsup
4 oz Sugar
1 tsp Garlic (mashed)
1 Tbsp Worcestershire Sauce
1 tsp Paprika
1/4 tsp Tabasco Sauce
1/2 tsp White Pepper
1 Qt Salad Oil
Method:
1. Combine all ingredients except oil into a stainless steel mixing bowl.
Alternate Method:
205
Balsamic Vinaigrette
INGREDIENTS:
Balsamic Vinegar 1 Pt
Olive Oil 1 Pt
Shallots 2 Ea Chopped Fine
Garlic 2 Cloves Chopped Fine
Whole Thyme 1 Tbsp (Dried herb)
Whole Oregano 1 Tbsp (Dried herb)
Salt Taste
Black Pepper Taste
METHOD:
1. Combine All Ingredients and Let Sit at Room Temperature for at Least 2-3 Hours. Adjust
Seasoning.
* Use fresh herbs whenever possible. Use three times the amount listed above in place of the dried
herbs.
** use for tomato onion salad, grilled vegetable salad, marinade for grilling meats, poultry, and
seafood, and as an alternative for French dressing.
206
Creamy Bleu Cheese Dressing
INGREDIENTS:
METHOD:
1. Crumble bleu cheese into very small pieces.
*Keep Refrigerated
207
Citrus Vinaigrette
INGREDIENTS:
taste Salt
taste Fresh ground black pepper
Method:
1. Mix all ingredients together and let sit a few hours before serving.
208
French Dressing
Yield: 2 quarts
Ingredients:
Method:
1. Place all ingredients in a stainless steel bowl and whip until thoroughly blended.
2. Let stand at least 2 hours before using. Let stand overnight for full flavor.
Variations:
1. Mustard French place 3/4 cups Dijon mustard, 2 cloves garlic, salt, pepper, and sugar
in the stainless bowl, whisk in vinegar (this will avoid the formation
of lumps), then whisk in oil.
2. Herb French add 2 tsp. marjoram, 2 tsp. basil, 1 clove chopped garlic, 1/4 cup
chopped parsley to the original formula above.
209
Honey Mustard Dressing
YIELD: 1 Quart +
INGREDIENTS:
Method:
1. Using a wire whip, whisk the sour cream until smooth, add mayonnaise and whip until
mayo and sour cream are both smooth.
6. Add enough milk or 1/2 & 1/2 until dressing has the proper consistency.
Dressing should coat greens easily.
*Keep Refrigerated
210
Lemon grass Dressing
Ingredients: Amounts:
METHOD:
**the Herbs, Spices, and Fish Sauce Give the Dressing the Basic Flavor, but You Need to Balance the
Dressing by Taste Using the Water, Lemon Juice, and Sugar.
211
Louis Dressing
Yield 2 Quarts:
Ingredients:
Method:
*Keep Refrigerated
212
Mayonnaise
Yield 2 Quarts:
Ingredients:
10 ea Egg Yolks
1/2 C. Cider Vinegar
3-4 tbsp. Lemon Juice
2 tsp Dry Mustard
1 tsp Sugar
2 tsp Salt
1/4 tsp White Pepper
Method:
1. Place all ingredients except oil and half of the lemon juice in to a mixing bowl and
whisk until all dry ingredient are dissolved.
2. Using whip, whisk very rapidly while adding the oil very slowly until the mixture
begins to emulsify. As the mixture begins to thicken slightly, you can begin to add the
oil a little bit faster. Continue to constantly whisk and add the oil until all the oil is
incorporated. If the mayonnaise is too thick, it can be thinned with a little water or
vinegar, if it is too thin, continue to add oil until the proper thickness.
3. Adjust seasoning with remaining lemon juice, and salt and white pepper.
*Keep Refrigerated
213
Sweet and Sour Dressing
METHOD:
1. Grate onions.
2. Combine all ingredients except oil into a stainless steel mixing bowl.
Alternate Method:
*Keep Refrigerated
214
Thousand Island Dressing
INGREDIENTS:
6 cups Mayonnaise
2 cup Ketchup or Chili Sauce
1/2 cup Pickle relish
1/4 cup Onion chopped fine
4 tbsp Pimentos chopped fine
4 tbsp Black olives chopped fine
4 tbsp Parsley chopped fine
Taste Tabasco sauce
Taste Salt/ ground white pepper
METHOD:
1. Place mayonnaise and chili sauce in a bowl and blend until smooth.
** Variation:
*Keep Refrigerated
215
Valerie’s Asian Salad Dressing
Yield 3/4 Cups Yield: About 1 Quart
Method: Combine all ingredients, place in sauce pan and bring to a boil and then let cool.
*Can be used for Chinese Chicken salad or other types of Asian Flavored salads.
Valerie Au
(Trisha’s Sister)
216
Zippy Low Cal Dressing
Ingredients:
Method:
*Keep Refrigerated
217
Caesar Salad Dressing
Ingredients: Yield: about 1 quart
5 cloves Garlic
5 each Anchovy Filets
3 Tbsp Lemon Juice
2 Tbsp Cider Vinegar
2 each Egg Yolks
1 quart Olive Oil Blend
½ cup Grated Parmesan Cheese
Salt and Freshly Ground Pepper to taste
Method:
1. Mince the garlic and anchovy, then using the side of a chef’s knife, mash the two ingredients
into a paste.
2. Add the lemon juice, egg yolks, and vinegar and blend together.
3. Slowly add the oil while whisking rapidly. Dressing should be thick but able to flow.
4. Whisk in the Parmesan cheese and season with the salt and freshly ground pepper.
*Keep Refrigerated
218
Salads
Black Bean and Corn Salad...............................................................................................231
Black Eye Pea Salad .........................................................................................................232
Carrot Raisin Salad ...........................................................................................................233
Coleslaw ...........................................................................................................................234
Curry Lentil Salad .............................................................................................................235
Grilled Vegetable Salad ....................................................................................................236
Pasta Salad w/ Pesto .........................................................................................................237
Pickled Mushrooms ..........................................................................................................238
Potato Salad ......................................................................................................................239
Roasted Red Potato Salad .................................................................................................240
Spinach Nicoise Salad .......................................................................................................241
String Bean Salad ..............................................................................................................242
Tabbouli Salad ..................................................................................................................243
Thai Tomato Salad ............................................................................................................244
Tofu Salad .........................................................................................................................245
Tomato Onion Salad .........................................................................................................246
Waldorf Salad ...................................................................................................................247
230
Black Bean and Corn Salad
INGREDIENTS:
1.5 Lbs. Black beans
2 ea. Bay leaf
taste Salt / pepper
3 tbsp Cilantro
taste Red wine vinegar
taste Olive oil
taste Salt
taste Black pepper (fresh ground)
METHOD:
1. Rinse black beans and pick out any stones. Cover with 3 inches of water and
let soak over night.
2. Place beans, soaking liquid, bay leaf in a sauce pan. Add enough salt and
pepper to liquid to give it a little flavor. Bring to a boil and then let simmer
until beans are tender. Drain and let cool. discard bay leaf.
3. Heat a saute pan to high, add oil, sear the onions, garlic, peppers, oregano,
and cumin for approximately 45 seconds constantly stirring. Remove onion
pepper mix from pan. If you have not made this salad before call
instructor over to demonstrate this step.
4. While pan is still hot, put back on flame and let reheat for about 30 seconds,
add oil, then corn, and let sear for about 45 seconds. Season with salt and
pepper and remove from heat.
5. Combine the black beans with the corn and onion mixture and cilantro.
Season to taste with red wine vinegar, olive oil, salt and freshly ground
black pepper.
231
Black Eye Pea Salad
INGREDIENTS:
METHOD:
2. Place peas in sauce pan covered with cold water. Add bay leaves, Salt and pepper and
cook until tender. (Do not over cook!!!) drain and remove bay leaves.
4. Chop cilantro.
5. Add onions, peppers, and cilantro to peas, and season to taste with remaining ingredients.
232
Carrot Raisin Salad
INGREDIENTS:
METHOD:
5. Place raisins in a container and cover with hot water. Let sit for at least 20 minutes.
5. Combine the above ingredients and mix with enough mayonnaise to bind together.
6. Season with salt, pepper, tabasco sauce, and Worcestershire sauce to taste.
233
Coleslaw
INGREDIENTS:
METHOD:
2. Add Enough Mayonnaise Just to Lightly Coat All Ingredients. Mixture Should Not Be
Too Moist.
234
Lentil Salad W/Curry Spices and Yogurt
INGREDIENTS: QUANTITY NOTES
Lentils 6 cups
Bay leaf 2 ea.
Red onion 1 ea. Diced 1/8"
Carrots 2 cups "
Red pepper 1 cup "
Cilantro 1/2 cup Chopped coarse
PREPARATION:
1. Rinse lentils and cook covered generously with cold water and the bay leaves. Bring to a boil
then simmer until just done. [do not over cook!!!].
2. Drop diced onion into boiling water for 15 seconds and remove. Splash with the 1/8 cup of
vinegar. Set aside.
3. Drop carrot into the same water and cook for 1 minute. Drain And set aside.
4. In a bowl, combine: yogurt, lemon juice, spices, salt, pepper, and 1/4 cup white wine vinegar.
(Do not add cilantro yet).
5. When lentils are just tender (NOT OVER COOKED) drain, and remove bay leaf.. Toss
lentils, onions, carrots and red pepper into yogurt mixture. Add cilantro just before serving.
235
Grilled Vegetable Salad
Ingredients:
2# Zucchini
2# Yellow Squash
2# Eggplant
1# Red Onions
1# Mushrooms
Method:
1. Slice zucchini, yellow squash, eggplant, red onions into 1/4-1/2 inch slices lengthwise.
Leave mushrooms whole.
2. Mix garlic and oil together and very lightly coat above ingredients with the garlic oil.
3. Place vegetables on broiler and mark each side with nice grill lines (do not burn
vegetables or the salad will taste bitter). Season both sides with salt and black pepper.
4. Vegetables should be cooked al dente. If the vegetables are not cooked enough from the
broiler (usually the eggplant and onions), they can be placed on a sheet pan and finished
in the oven. 350oF.
5. When vegetables are cool enough to handle, cut into bite sized pieces and mix with
balsamic vinaigrette.
BALSAMIC VINAIGRETTE
INGREDIENTS:
Balsamic Vinegar 1 Pt
Olive Oil 1 Pt
Shallots 2 Ea Chopped Fine
Garlic 2 Cloves Chopped Fine
Whole Thyme 1 Tbsp
Whole Oregano 1 Tbsp
Salt Taste
Black Pepper Taste
METHOD:
1. Combine all ingredients and let stand at room temperature for at least 2-3 hours. Adjust
seasoning.
236
Pasta Salad W/ Pesto
INGREDIENTS:
METHOD:
1. Cook Pasta in Boiling Salted Water. When Done, Cool down with Cold Water, Drain.
2. Add Remaining Ingredients Except Mayonnaise, Salt and Pepper. Mix Together Well.
3. Season with Salt and Pepper, Combine with Just Enough Mayonnaise to Bind Salad
Together.
4. Adjust Seasoning.
237
Pickled Mushrooms
Sachet:
Bay Leaf 2 ea
Cloves whole 3 ea
Onion 1 ea chopped
Leeks 1 ea chopped
Celery 2 ribs chopped
Parsley Stems 1 bn
Blk Peppercorns 1 Tbsp
Thyme whole 2 Tbsp
Pickling Spices hand full
Crushed Garlic ½ cup
Method:
1. Wrap up first 10 ingredients in a piece of cheese cloth and place in a 4-5 quart sauce pan along
with the vinegar and the sugar.
3. Saute mushrooms in a small braiser with olive oil until glazed. Pour the reduction into the
mushrooms and let simmer for 5 minutes. Let sit refrigerated for at least 24 hours before
serving.
238
Potato Salad
INGREDIENTS:
Potatoes 6 Lbs.
Herb French Dressing Enough to lightly coat cut potatoes (about ½ cup).
Celery 1-1/2 Cups Small Diced (about 1/8")
Sweet Relish 4 Tbsp
Onion 1/2 Cup Minced
Chopped Parsley 2 Tbsp
Mayonnaise Enough to Bind Salad (start w/ 1 cup, add as needed.)
Dijon Mustard 2 Tbsp
Salt To Taste
White Pepper To Taste
METHOD:
2. When Potatoes Are Cool Enough to Handle, Peel and Discard Skin.
3. Slice Potatoes (See Chef for Proper Slice). While Potatoes Are Still Warm, Mix with
Herb French Dressing. Spread out in a Thin Layer on a Sheet Pan and Let Cool in the
Refrigerator.
4. When Potatoes are Fully Cooled, Add Remaining Ingredients Except Mayonnaise, and
Mix Carefully to Avoid Breaking the Potatoes.
5. Add Just Enough Mayonnaise to Bind All the Ingredients Together. Again Mixing
Carefully to Avoid Mashing the Potatoes.
239
Roasted Red Potato Salad
INGREDIENTS:
METHOD:
1. Scrub potatoes so skin is clean. Drain water from potatoes. Lay out on a sheet pan, and
mix with garlic, herbs, salt, pepper and olive oil. Roast in oven at 3750f until done.
2. Slice potatoes (see chef for proper slice). Spread out in a thin layer on a sheet pan and let
cool in the refrigerator.
4. When cool, add remaining ingredients except mayonnaise and sour cream, and mix
carefully to avoid breaking the potatoes.
5. Combine the mayonnaise and sour cream and whip until smooth. Add enough of the
mayo/sour cream mixture to bind all the ingredients together. Again mixing carefully to
avoid mashing the potatoes.
240
Spinach Nicoise Salad
6 servings
METHOD:
1. Wash the spinach and let dry drain and dry. Put in dish pan.
9. Divide the salad into 6 large salad plates. Sprinkle with the diced eggs, olives, and feta cheese.
241
Green & Yellow Bean Salad
INGREDIENTS:
Green Beans
Yellow Wax Beans
Pearl Onions
Tomato Concasser (Roma Tomatoes)
Hazelnut Oil
Olive Oil
Lemon Juice
Fresh Ground Pepper
Kosher Salt
METHOD:
2. Toss with hazelnut and olive oil, lemon juice to taste. Season with salt and pepper
242
Tabbouli Salad
INGREDIENTS: AMOUNT: NOTES:
PREPARATION:
1. Put bulgur wheat in a bowl, pour boiling water on top and let stand for one
hour to soften. (Do this step right away).
3. Add remaining ingredients together and mix well. Season to taste, and let
chill for two hours.
243
Tomatoes w/ Thai Vinaigrette
Ingredients:
Rice Vinegar 1 Cup
Salad Oil 1 Cup
Fish Sauce ½ Cup
Pesto 1 Tbsp +
Sambal Chili Paste 1 tsp
Ginger (grated) 2 tsp
Garlic (chopped) 1½ -2 Tbsp
Sesame Oil 1 Tbsp
Green Onions 2 each (finely chopped)
Chili Flakes 1 tsp
Black Pepper ½-1 tsp (to taste)
Salt 1 Tbsp (to taste)
Combine all of above and whisk together. Let sit at least 30 minutes, preferably overnight.
Jose Delgado
Spring 2000
244
Tofu Salad
Marinade:
Combine above ingredients, mix well and let sit while preparing remaining ingredients.
Ingredients:
Toppings:
Peanuts 1 cup Coarsely Chopped
Cilantro ½ bn. Minced
Tomato 1 cup Diced
Sesame Seeds Sprinkle
Method:
1. Prepare ingredients as described above. Gently toss all ingredients except toppings in the
marinade and let stand at room temperature for about two hours.
245
Tomato Onion Salad
INGREDIENTS:
METHOD:
2. Julienne Onions.
4. Combine above Ingredients and Add Enough Balsamic Vinaigrette to Moisten and
Flavor. Season with Salt and Pepper.
*BALSAMIC VINAIGRETTE
INGREDIENTS:
Balsamic Vinegar 1 Pt
Olive Oil 1 Pt
Shallots 2 Ea Chopped Fine
Garlic 2 Cloves Chopped Fine
Whole Thyme 1 Tbsp
Whole Oregano 1 Tbsp
Salt Taste
Black Pepper Taste
METHOD:
1. Combine All Ingredients and Let Sit at Room Temperature for at Least 2-3 Hours. Adjust
Seasoning.
246
Waldorf Salad
Yield: 3-1/2 lbs.
Ingredients:
Method:
1. Wash, core, and cut apples in half. (do not peel). Dice into 1/4 inch cubes. Keep apples in
acidulated water to keep them from turning brown.
2. Wash celery and peel if using outside ribs. Dice into 1/4 inch cubes.
3. Combine apples, celery, raisins, walnuts and mayonnaise in a mixing bowl. Toss gently
until thoroughly blended.
Variations:
C Use a combination of red & green apples and/or red & green pears.
C Substitute celery root in place of the celery and use julienne cut.
247
Pasta Station
300
PASTA CHEF
RESPONSIBILITIES OF PASTA CHEF AND ASSISTANT:
1. Report to station no later than 2:10 p.m.
2. Have recipes for pasta special, vegetarian special, special omelet, and a production schedule for
the day. Be sure to have read recipes the day before and plan a simple production schedule
according to preparation and cooking times.
3. Organize the day's production with pasta assistant. Double check with chef before beginning
production.
A. Go through "MIS EN PLACE" check list.
4. Make a list of items to be requisitioned from the storeroom. be very thorough, the storeroom is
only entered once a day except for emergencies. Student chef will pick up list around 3:30. (be
sure to check "D" box freezer before ordering ravioli)
WORK TABLE: Mise en Place Setup Full Table Setup For Service
301
7. Pasta chef to work pasta station from 5:00 to 5:45 p.m. (break from 5:45 to 6:15)
Vegetarian Assistant to work pasta station from 5:45 to 6:15.
B. Sauces to be cooled in an ice water bath, wrapped, dated, and put away in night lab
refrigerator.
C. Omelet pans to be cleaned and returned to student chef. If pans are teflon, DO
NOT SCRUB WITH ANY TYPE OF ABRASIVE MATERIAL, DO NOT
LET THE POT WASHER TOUCH THEM. Failure to do any of the above will
result in a grade of "F" for the day.
11. Discuss tomorrow's production and specials with Chef and assistant.
=========================
1. Preparedness
2. Team-Work/ Attitude
3. Cleanliness
4. Organization
6. Productivity
302
"MIS EN PLACE GUIDE: PASTA STATION
DAY: DATE:
SPECIAL OMELET:
NEED:
PASTA SPECIAL:
NEED:
303
SANITATION CHECK LIST: PASTA STATION
All work surfaces cleaned with soap, rinsed, and sanitized. Bottom shelves to be
wiped down every Thursday, or as often as needed.
Stove top to be scrubbed down with soapy water and dried. Relight pilot lights if
necessary.
Wipe down top shelf over range.
Night Lab reach in refrigerator to be cleaned and organized inside, doors wiped
down on outside.
Drain trough cleaned out (no debris in drain)
All RED mats placed on flat-bed cart.
X
(Student Chef)
PASTA CHEF:
DAILY CRITIQUE:
1. Preparedness
2. Team-Work/ Attitude
3. Cleanliness
4. Organization
6. Productivity
304
Pasta Station Recipes
Garlic Butter.................................................................................................................................. 306
Tomato Sauce................................................................................................................................ 307
Napoletana Sauce........................................................................................................................... 308
Alfredo Sauce................................................................................................................................ 309
White Clam Sauce.......................................................................................................................... 310
305
Garlic Butter
Do not used Ground Herbs for this recipe. Yield Approximately 4 lbs.
Ingredients:
4# Butter
Method:
1. Pull out Butter Let Soften at Room Temperature.
2. Place Butter and All Ingredients in 12 Quart Mixing Kettle, Using the Flat Beater, Whip Butter
and Ingredients until Thoroughly Mixed and Light in Texture.
(The finished product should be smooth, no lumps of butter)
5. Always Take the Garlic Butter out of Refrigerator Before You Begin Any Production on Pasta
Station.
306
Tomato Sauce
INGREDIENTS:
Method:
1. In a 4-5 gallon sauce pot saute garlic and onions until transparent.
2. Add tomatoes (with all the juice) and tomato paste, bring to a boil and then let simmer 1
hour.
3. Puree ingredients using the food mill attachment to the 60 qt. mixture. (or carefully use
the immersion blender under Chef's guidance).
4. Return contents back to sauce pot and add remaining ingredients and let simmer another
20 minutes. Adjust consistency with cornstarch and burgundy cooking wine if necessary.
307
Napoletana Sauce
INGREDIENTS:
5 Lbs Onions (Chopped)
1 Cup Garlic (Chopped)
1/2 Lb Butter
8 Oz. Olive Oil
5 Ea. Bay Leaves
3 Tbsp Crushed Red Pepper Flakes
1/4 Cup Thyme (Whole)
1/2 Cup Sweet Basil (Whole)
3 Tbsp Rosemary (Whole)
**These Are Only Approximate Amounts, You May Need a Little More or a Little less.
METHOD:
1. Saute Onions in Butter and Olive Oil until Transparent.
308
Fettuccini Alfredo
Ingredients:
1 Gal Milk
1 Cup Garlic cloves
2 ea. Yellow Onions (cut rough)
2 ea Bay Leaf
6 ea Whole White Pepper
4 ea Whole Cloves
taste Salt
Method:
1. Place first six ingredients in a heavy bottom sauce pan and bring to a boil, then let barely
simmer for 20 minutes. Season with salt to taste.
2. While part one is steeping, prepare a roux by melting the clarified butter in a small saute
pan then adding the weighed out flour (all purpose, or bread) and cooking this mixture for
about five minutes. Do not let the roux color (turn any shade of brown). Call chef over
to demonstrate if you have not done this before. When roux is done set aside.
3. After part one is done, strain through a china cap, discard the solid ingredients and return
the flavored milk to the heavy sauce pan.
4. Bring milk back to a boil, and whisk in the roux. When mixture becomes fully thickened,
let simmer very low for approx 15 minutes. Strain through a fine china cap into a bain
marie and keep sauce warm in the hot water bath next to the Napoletana sauce.
Final preparation:
1. In a 10" saute pan, saute 1 tsp. finely chopped garlic in 1/2 tbsp of butter. Add 6-8
ounces of the alfredo sauce base, 2 ounces of heavy cream, 2 tablespoons of Parmesan
cheese and a pinch of nutmeg. Bring mixture to a boil and add 1 soup bowl of cooked
fettucine, and stir until fully heated.
2. Check final flavor and consistency, serve on a large oval plate garnished with finely
sliced scallions and Parmesan cheese.
* the finished sauce should be saucy, not thick like wall-paper paste.
*Carbonara Variation: 1.Slice and render 2 lbs of bacon until bacon is crisp.
2.Substitute the clarified butter with the bacon fat when making the roux.
3. Garnish with the crisp bacon
309
White Clam Sauce
Ingredients:
Heavy Cream
Fresh Chopped Parsley
Method:
1. In a hot two gallon sauce pan, add the oil and saute the onions, garlic, herbs, and chili
until onions are glassy.
2. Add flour and continue cooking for about five minutes. DO NOT LET THE FLOUR
ONION MIXTURE BROWN!
3. Using a wire whip, whisk in the clam juice and Sauterne wine and bring to a boil. The
mixture should be at a medium thickness. Let simmer for about 15-20 minutes.
**To finish:
1. Place an eight ounce ladle of sauce into a saute pan, add two ounces of heavy cream, and
about 2-3 tbsp of Parmesan cheese. bring to a boil while stirring constantly.
2. Add one bowl of the un-heated pasta (usually linguini) to the sauce and stir until hot and
fully coated with sauce.
3. Sprinkle with chopped parsley, mix, and then serve on large oval plate.
310
Sandwich Station
400
SANDWICH STATION
RESPONSIBILITIES OF SANDWICH CHEF AND ASSISTANT:
3. Make a list of all task that need to be performed for the day, use the mis en place
list as a guide. Double check with chef before beginning production.
4. Make a list of all items to be requisitioned from the storeroom for the day's
production. Be very thorough, storeroom is entered only once a day except for
emergencies. Double check “Taste Buds” freezer for fries and fish filets before
ordering. Student chef will pick up your list around 3:30.
401
BASIC STATION SET UP:
BROILER:
Set the 3 Left Burners to Medium Low for toasting bread
and warming buns. The 3 Right Burners on High for
cooking burgers.
402
DAY DATE
Quesadilla:
Medium size flour tortillas (approx 10")
1 qt. black bean chili
2" -1/6 pan grated jack cheese
2" -1/6 pan red leaf lettuce leaves
2" -1/6 pan tomato salsa
1 cup sour cream
cilantro sprigs
Filling for Quesadilla: .
PIZZA:
2 each 32oz portions of pizza dough (depends on previous sales). Be sure to always have two
balls of pizza dough thawing in the reach-in refrigerator for the next day.
Pizza sauce (usually need to make approx 1 gal per week)
Pizza specials: need two types daily, at least one always vegetarian.
Pizza #1
Pizza #2
Need:
Sandwich special:
Need:
DO NOT FORGET:
1. TURN ON TWO OVENS: 3:10, BROILER 5:00, FRYER 5:00
2. ICE PANS WITH HIGHLY PERISHABLE FOOD ITEMS.
403
SANITATION CHECK LIST: SANDWICH STATION
Clean broiler grates and drip pan below. Replace foil as needed.
Strain Fryer oil through filter cone. If oil is not reusable, take to fat receptacle on
loading dock. (BE EXTREMELY CAREFUL, FRYER OIL STAYS VERY
HOT, VERY LONG!)
Clean out fryer with soap and water and dry. CLOSE OIL DRAIN VALVE!!!!!
Leave hot oil in container on shelf under stainless work table.
Clean griddle if used.
Wipe down top shelf over griddle.
All work surfaces to be cleaned with soap, rinsed and sanitized (bottom shelf to be
cleaned on Thursdays or as often as needed).
Clean out sink across from broiler of all debris and grease.
Be sure RED mats are place on flat-bed cart.
X
(STUDENT CHEF)
DAILY CRITIQUE:
1. Preparedness
2. Team-Work/ Attitude
3. Cleanliness
4. Organization
6. Productivity
404
Sandwich Station Recipes
Pizza Sauce.................................................................................................................................... 406
Pizza Dough................................................................................................................................... 407
Black Bean Chili............................................................................................................................. 408
Salsa............................................................................................................................................... 409
Tartar Sauce................................................................................................................................... 410
405
Pizza Sauce
INGREDIENTS:
3/4 C Garlic Chopped Fine Approximate Yield
1/2 C Whole Oregano 3-1/2 Quarts
1/4 C Whole Thyme
1/4 C Whole Sweet Basil
½ tsp Crushed Red Chilies
3/4 C Olive Oil
METHOD:
1. Over Low to Medium Heat Saute Garlic, Herbs, and Chilies to Sweat out the Flavor (DO NOT
BURN THE GARLIC).
2. Add Crushed Tomatoes and Paste. Simmer over Low Heat for Approximately 20-30 Minutes.
4. Cool down and store in 1 gallon plastic container with green lid.
406
Pizza Dough
INGREDIENTS:
METHOD:
2. Place all other ingredients except the Yeast into the mixing bowl and mix on low speed.
When the mixture is just combined but still sticky, (after about 1 minute of mixing), add
the yeast.
3. Shift to second speed and mix until dough is smooth and elastic, about 6-8 minutes.
SCALING:
TO FREEZE:
< Place one ball of dough on approximately 18 inches of plastic wrap.
< Sprinkle liberally with bread flour and wrap up tightly.
< Wrap once again in plastic.
< Freeze dough as soon as possible.
(If the dough is not chilled down quick enough, it will proof and explode through the
wrap and you will have wrap all over again.
21 lbs. Flour
6 Qt. Water
6 oz. Salt
6 oz. Malt (Powder)
9 oz. Olive Oil
3 oz. Instant Yeast
407
Black Bean Chili
INGREDIENTS: Equipment Needed:
PREPARATION:
1. Wash and rinse bean, picking out any foreign matter. Place beans in 6" 1/3 hotel pan and
soak over night in cold water (cover by at least 3-4 inches).
2. In an 8 quart sauce pan, saute the onions, garlic, cumin, chili, and bay leaf in olive oil until
onions are transparent.
3. Add beans with soaking liquid. Bring to a boil and let simmer until beans are just tender
but still al dente.
4. Add tomatoes, and cilantro return to a boil and let simmer 5 minutes. Season with salt and
pepper.
5. Have burgundy wine and corn starch ready with a small mixing bowl and whip. CALL
CHEF OVER.
408
Salsa
INGREDIENTS:
METHOD:
2. Season to taste with the cumin, salt, and pepper. Adjust spiciness of the salsa
by adding more or less jalapeno peppers.
409
Tartar Sauce
INGREDIENTS:
3 Cups Mayonnaise
1/4 Cup Dijon (or any prepared) Mustard
1/2 Cup Onion (minced)
1/2 Cup Sweet Pickle Relish
1/4 Cup Capers (chopped fine)
2 Stalks Green Onion (chopped fine)
taste Lemon Juice
1 Tbsp Tarragon (whole dried)
taste Salt
taste White Pepper
METHOD:
1. Combine all ingredients together in a medium size mixing bowl. Stir with a hand whip
until thoroughly mixed.
2. Place into a clean and sanitized 6 inch 1/6 hotel pan and refrigerate for at least two hours
before serving.
CAUTION: THIS SAUCE IS HIGHLY PERISHABLE. ALWAYS KEEP THIS SAUCE COVERED
AND REFRIGERATED (ON ICE DURING SERVICE).
DO NOT ADD ANY LEFT OVER SAUCE INTO A FRESHLY MADE BATCH OF
SAUCE.
410
Indonesian Peanut Sauce
APPROXIMATE YIELD 1 QUART
411
Bake Shop
500
PASTRY SHOP
RESPONSIBILITIES OF PASTRY CHEF AND CREW:
4. Make a list of all items that need to be requisitioned for the day. Be very thorough,
storeroom is entered only once a day except for emergencies. Student Chef will
pick up the order around 2:45 p.m.
8. 6:30 p.m. break down dessert station and finish cleaning bake shop.
A. Place all left-over desserts into dessert cart then into "B" box.
B. Wrap up all leftover rolls and muffins.
501
DAILY CRITIQUE BASED ON:
1. Preparedness
2. Team-Work/ Attitude
3. Cleanliness
4. Organization
6. Productivity
502
SANITATION CHECK LIST: BAKE SHOP
Clean and put away all items that belong exclusively to bake shop.
All work surfaces to be washed, rinsed and sanitized.
Sinks to be cleaned of all debris and grease.
"B" box to be organized and swept out daily.
All shelves and machines to be wiped down on Thursday or as often as needed.
Shelf under cooling rack opposite 4 shelf rotating oven cleaned of all crumbs and
debris.
All ovens and proof box turned off.
Clean beverage station
X
(student chef)
Pastry Chef:
DAILY CRITIQUE:
1. Preparedness
2. Team-Work/ Attitude
3. Cleanliness
4. Organization
6. Productivity
503
Cookies
Almond Macaroons...........................................................................................................506
Brownies -Fudge...............................................................................................................507
Brownies -Marissa's..........................................................................................................508
Chinese Almond Cookies...................................................................................................509
Chocolate Chip Cookies....................................................................................................510
Chocolate Chip #2.............................................................................................................511
Coconut Macaroons .........................................................................................................512
Fudge Cookies .................................................................................................................513
Lemon Crunchie ...............................................................................................................514
Orange Dainties ................................................................................................................515
Peanut Butter Cookies ......................................................................................................516
Sugar Cookies ..................................................................................................................517
Toll House Cookies ..........................................................................................................518
Walnut Shortbread Cookies ..............................................................................................519
French Butter Cookies ......................................................................................................520
Pecan Ball .........................................................................................................................521
Lemon Squares..................................................................................................................522
Butter Cookie #2................................................................................................................521
504
Almond Macaroons
INGREDIENTS: EQUIPMENT:
METHOD:
1. Have all ingredients and equipment ready then call instructor over before mixing.
2. Using a paddle, blend the almond paste with about 3-4 ounces of the egg white to soften
and smooth out.
3. Add the sugar, and blend for about 1 minute on medium speed.
4. Add the remaining egg whites and mix until just blended. Finished batter should be soft
but still stiff enough so it will not run. (Do not over mix).
5. Have a large pastry bag, large straight tube, sheet pan with parchment paper ready and call
instructor over for a demonstration on how to pipe out.
6. Bake on a double sheet pan (using two sheet pans) at 3500f until golden.
505
Brownies-Fudge
Ingredient: Yield: 1 ½ Sheet Pans
Part I
Whole eggs 2 lbs. 8 oz.
Vanilla ½ oz.
Part II
Sugar 5 lbs. 6 oz.
Part III
Cake Flour 1 lb. 10 oz.
Part IV
Butter 3 lbs.
Bitter Chocolate 1 lb. 10 oz.
wafers
Part V
Chopped Nuts 3 lbs. 2 oz.
walnuts/pecans
Method:
1. Melt margarine and bitter chocolate wafers in a double boiler, do not over heat. Set aside.
3. Using a 20 mixing kettle and whip attachment, beat the eggs (part I) on 3rd speed until
slightly foamy. Stop the mixer.
4. Add the sugar and continue to beat on 3rd speed until thick. Stop the mixer.
5. Add the flour, change the speed to 2nd speed and mix until just blended.
6. Slowly add the melted chocolate mixture to egg mixture and mix until just blended.
7. Remove mixing kettle and using a rubber spatula, fold in nuts by hand until evenly
distributed.
8. Spray one full and onl half flat sheet pans with non-stick vegetable oil spray.
9. Place 2/3's of the batter in the full sheet pan and the remaining batter in the half sheet pan.
506
Brownies - Marissa’s
Ingredients:
Half Sheet Full Sheet
4 Cups Sugar 8 Cups
1 Cup Cocoa 2 Cups
Method:
1. Blend the sugar and Cocoa together.
5. Combine the wet and dry ingredients together loosely, do not over mix.
7. Pour into lined pan and bake at 3500F for about 20 minutes.
Note: During baking period, brownies must be taken out of the oven three times and slammed down on
table to prevent over flowing from baking sheet.
507
Chinese Almond Cookies
INGREDIENTS:
2# 1 oz. Shortening
2# 2 oz. Sugar
5 oz. Egg Whites
3 # 2 oz. Pastry Flour
4 oz. Cornstarch
3/4 oz. Baking Soda
pinch Salt
12 oz. Dry Milk
4-3/4 oz. Water
1/2 oz. Vanilla Extract
1-1/4 oz. Almond Extract
1/4 tsp Yellow Food Coloring
METHOD:
1. Sift together all the dry ingredients (except sugar and shortening).
2. Using a paddle cream together the shortening and sugar on second speed.
4. Add remaining dry and liquid ingredients and mix until combined.
5. Portion out on parchment paper using a # 40 scoop. Flatten and place a half almond in the
center of each cookie. Lightly brush with milk and bake at 350 until done.
508
Chocolate Chip Cookies
Ingredients: Approx. 9 doz. Approx. 18 doz.
Part 1.
Brown Sugar 1 lb. 2 oz. 2 lbs. 4 oz.
Granulated Sugar 1 lb. 2 oz. 2 lbs. 4 oz.
Salt ½ oz. 1 oz.
Baking Soda 3/4 oz. 1½ oz.
*Butter 1 lb. 10 oz. 3 lbs. 3 oz.
Part 2.
*Whole Eggs 12 oz. 1 lb. 8 oz.
Vanilla oz.
3/4 1½ oz.
Part 3.
Pastry Flour 2 lbs. 4 oz. 4 lbs. 8 oz.
Chocolate Chips 2 lbs. 4 lbs.
Chopped Nuts 8 oz. 1 lb.
Method:
* Butter and eggs should be at room temperature before mixing.
1. Place all the ingredients in part one into appropriate mixing kettle. Using the paddle and
the mixer in 2nd speed, cream until light (approx. 4-6 minutes). Stop the mixer and scrape
down the bowl several times during this process.
2. Slowly add the eggs (about 2-3 at a time) until eggs are incorporated.
STOP THE MIXER each time before adding the eggs. Scrape down the bowl each time.
3. Add the ingredients in part 3 and mix in first speed until blended.
*Variations: Can use either dark, milk, or white chocolate chips or a combination of them.
509
Mrs. Fields Style Chocolate Chip Cookies
Cream Together: Yield: Approx. 3 Doz
Bake at 3250f
1 lb Butter (Not Margarine) for 10-15 Min
1 lb Dark Brown Sugar
10 ½ oz Granulated Sugar
Add:
2 Tbsp Vanilla
3 ea. Eggs
ADD:
Mix Together
Fold In:
1-1/2 lbs Chocolate Chips
12 oz. Chopped Nuts
2. Using a number 40 scoop, place 12 level scoops of dough evenly spaced out on each pan (3x4).
3. Bake at 3250F for about 10-15 minutes. (If all the bakeshop ovens are set higher than 3250F, use
the convection in entree station.
510
Coconut Macaroons (Soft)
Ingredients:
Equipment:
METHOD:
1. Have all ingredients and Equipment ready, call instructor over before mixing.
2. Place almond paste in a 20 quart mixer. Using a paddle, mix on low speed to soften the paste.
Slowly add one cup of egg whites to help soften.
3. Continue to add egg whites and mix until the paste is soft and lump free.
4. In 12 qt. mixing bowl, add the sugar and remaining egg whites. Heat in a double boiler until the
sugar is dissolved.
5. Add sugar mixture and desiccated coconut to the softened almond paste and mix until blended.
6. Pipe out on to parchment paper using a #9 start tube and bake @ 3250 until done.
511
Fudge Cookies / *Double Chocolate Chip
Ingredients: Approx. 7 Dozen Approx. 14 Dozen
Method:
For 7 dozen recipe, use a 20 quart mixing kettle with appropriate paddle attachment.
For 14 dozen recipe use a 30 quart kettle with appropriate paddle attachment.
1. Scale and place all ingredients into the appropriate mixing kettle.
2. Using a paddle, start mixing ingredients in 1st speed. Mix until dampened. Scrape down
bowl and paddle.
3. Mix in 2nd speed until dough is smooth. Stop machine and scrape down bowl as needed.
4. Using a #40 scoop, portion out dough 3 pieces by 4 pieces (1 dozen per pan) on a sheet
pan lined with silicon paper.
5. Flatten with your hand or a scale weight wrapped in a side towel and dipped in sugar.
*To make double chocolate chip cookies, reduce cocoa by 2 ounces and add 3 pounds of chocolate chips.
If dough is too dry, add a small amount of milk.
512
Lemon Crunchies
Ingredients: Approx. 7½ Dozen Approx. 15 Dozen
Part 1.
Granulated Sugar 2 lbs. 4 oz. 4 lbs. 8 oz.
Salt ½ TBSP 3/4 oz.
*Butter or Margarine 8 oz. 1 lb.
Shortening 1 lb. 2 oz. 2 lbs. 4 oz.
Lemon Emulsion 3/4 oz. 1½ oz.
Part 2.
*Eggs 6 oz. 12 oz.
Part 3.
Milk 9 oz. 1 lb. 2 oz.
Part 4.
Pastry Flour 2 lbs. 13 oz. 5 lbs. 10 oz.
Baking Powder 3/4 oz. 1½ oz.
Method:
*Butter/Margarine and Eggs must be room temperature before mixing.
1. Sift pastry flour and baking powder together 3 times and set aside.
2. Place part 1 ingredients in the appropriate mixing kettle. Using a paddle attachment, cream
the ingredients in 2nd speed for 3 minutes. Stop mixer and scrape down bowl several times
during this process.
3. Add the room temperature eggs slowly over a 3 minute period; stopping the mixer and
scraping down the sides of the bowl several times also during this process.
4. Stop mixer and change to 1st speed. Add the milk and mix slightly. The mixture may look
a little separated.
5. Add the sifted flour and baking powder and mix only until smooth.
6. Pipe out on to sheet pans lined with silicon paper. Use a large pastry bag and a large star
tube. Call instructor over for demonstration if you have not done this before.
Cookies can also be scooped out with a #40 scoop and flattened.
7. Bake at 3700F for 10-12 minutes. Cookies are done when bottom edge is golden in color.
513
Orange Dainties
Ingredients: Yield: 9 lbs. 12 oz.
Method:
* Butter must be at room temperature before mixing.
1. Process pecans in a food processor to a crumb mixture. Do not over process, or nuts will
become a paste.
3. Place all the ingredients in a 20 quart mixing kettle. Using a paddle, mix in 1st speed until
ingredients are dampened. Cream in 2nd speed until light (3-4 minutes).
4. Have a large pastry bag and large star tube ready. Call instructor over for demonstration of
how to pipe dough into final shape.
5. Bake at 3600F for about 10-12 minutes. Cookies are done when bottom edge is light
golden brown.
514
Peanut Butter Cookies
Ingredients: 8 Dozen 16 Dozen
Part 1.
Brown Sugar 1 lb. 4 oz. 2 lbs. 8 oz.
Granulated Sugar 1 lb. 2 oz. 2 lbs. 4 oz.
Salt 3/4 oz. 1½ oz.
Baking Soda ½ oz. 1 oz.
Cinnamon 1 ½ tsp. ½ oz.
Shortening (A.P.) 1 lb. 6 oz. 2 lbs. 12 oz.
Vanilla ½ oz. 1 oz.
Part 2.
Peanut Butter 1 lb. 8 oz. 3 lbs.
Whole Eggs 8 oz. 1 lb.
Milk (liquid) 4 oz. 8 oz.
Part 3.
Pastry Flour 2 lbs.2 oz. 4 lbs. 4 oz.
Method:
Use 20 quart mixing kettle for 8 dozen recipe and 30 quart for 16 dozen.
1. Place part 1 ingredients into appropriate mixing kettle. Using a paddle attachment, cream
well in 2nd speed (about 3-5 minutes). Stop machine and scrape down sides occasionally.
2. Add part 2 ingredients starting with peanut butter, then eggs, and then milk. Stop machine
and scrape down sides after each addition.
4. Using a #40 scoop, portion out on sheet pans lined with parchment.
6. Bake at 3700F for 10-12 minutes. Cookies should be on the light side.
515
Sugar Cookies
Ingredients: 5 Dozen 10 Dozen
Method:
* Butter and eggs must be at room temperature before mixing.
Use 12 qt. kettle for 5 dozen cookies and 20 qt. kettle for 10 dozen recipe.
1. Place all ingredients in appropriate mixing kettle. Using a paddle attachment, mix in 1st
speed until blended.
2. Stop machine and scrape down bowl thoroughly. Mix in 2nd speed to a smooth dough.
Dough should be fairly soft. If too firm add a little more milk.
3. Portion out on sheet pans lined with parchment using a #40 scoop.
5. Lift paper with cookies and turn over into a pan of coarse granulated sugar. Press cookies
into the sugar. Return to sheet pan right side up.
6. Bake at 3700F until cookie develops a golden edge only. About 10-12 minutes.
516
Toll House Cookies Yield: 19 lbs. 6 oz.
(Bulk Recipe) Approx 290 cookies
Using a # 40 Scoop
Ingredients:
Small Recipe (about 4 lbs.)
AP Flour 4 lbs. 7 oz. 1 lb 2 oz.
Baking Soda 2 Tbsp. 1½ tsp
Salt 2 Tbsp. 1½ tsp
Method:
1. Stir salt and baking soda into the bread flour and sift 2 times.
2. Using a 20 Qt. Mixer and kettle (12 Qt. for Small Batch), cream the butter and both sugars
together until creamy, on second speed. Add the Vanilla and mix until blended. Turn off
mixer.
3. Change mixer to first speed and add all the flour mixture. Pulse the mixer on and off until
the flour is blended in.
5. Using a number 40 Scoop, scoop out on to sheet pans lined with parchment.
6. Bake at 375oF for 9-11 minutes or until bottom edges begin to brown.
517
Walnut Shortbread Cookies
Ingredients: Approx Yield: 4 3/4 lbs. & 14 1/4 lbs.
Method:
2. Chop walnuts.
3. Cream brown sugar and butter together until just creamed, add egg, vanilla, walnuts and
blend slightly.
5. *Roll into logs, or press into a 2" hotel pan and chill.
6. Cut into 1/4 inch slices and bake on parchment paper @ 350of until golden.
*Can also portion out using a #24 scoop on to parchment paper, then flatten cookies.
518
French Butter Cookies
Ingredients: Approx. 6 Dozen Approx. 12 Dozen
Part 1.
Sugar 1 lb. 8 oz. 3 lb.
Salt ½ oz. 1 oz.
*Butter 1 lbs. 2 lb.
Shortening 1 lbs. 2 lb.
Vanilla ½ oz. 1 oz.
Lemon Zest ½ Tbsp 1 Tbsp
Part 2.
*Whole Eggs 10 oz. 1 lb. 4 oz.
Part 3.
Bread Flour 1 lb. 12 oz. 3 lbs. 8 oz.
Cake Flour 1 lb. 2 lbs.
Method:
1. Sift bread and cake flours together 3 times and set aside.
2. Place part 1 ingredients in a 20 quart mixing kettle. In 2nd speed and using a
paddle, cream the ingredients until light, (approximately 5 minutes).
3. Slowly add the eggs, stopping the machine and scraping down the sides of
the bowl each time.
4. Add the sifted flour and mix slowly in 1st speed until just blended.
5. Have ready a large pastry bag with a large star tube, small pastry bag with
small straight tube, and some fruit preserve or maraschino cherries. Call
instructor over for a demonstration of different shapes possible.
519
Pecan Ball
Ingredients: 5 pounds + 11 pounds
Butter unsalted (room temp.) 2 lbs. 4 lbs.
Powdered Sugar 1 lb. 2 lbs.
Vanilla extract 1 oz. 2 oz.
Salt Pinch 1/8 oz.
Pastry Flour 1 lb. 2 lbs.
Cake Flour 1 lb. 2 lbs.
Pecans (toasted/chopped) 6 oz. 12 oz.
Equipment:
5 pound yield- 12 qt. mixing kettle w/ 12 qt. paddle.
11 pound yield- 20 qt mixing kettle w/ 20 qt. Paddle.
Number 40 scoop
Sheet pans w/ parchment.
Method:
1. Cream butter with powdered sugar until smooth.
Pecan Ball #2
Ingredients:
12 oz. Pecans (toasted & chopped)
6 oz. Sugar
1 lb Butter (room temp)
1 tsp Vanilla Extract
1 tsp Salt
1 lb AP Flour
Powder Sugar (to dust cookies)
1. Using a 12 qt Mixer and Paddle, Cream the Sugar, Butter, Vanilla and Salt on second speed
until smooth and light, about 4-5 minutes (do not over cream).
2. On First Speed, mix in the chopped nuts and flour until blended, scraping down the bowl as
needed.
3. Scoop out with #40 scoop, round and place on a sheet pan. Chill until firm before baking.
520
Lemon Squares
Ingredients: Yield: ½ Sheet Pan
Crust:
4 Cups Flour
1 Cup Powder Sugar
2 Cups Butter (room temperature)
Filling:
8 Each Eggs
4 Cups Sugar
5 Oz. Lemon Juice (½ cup + 2 Tbsp)
4 Each Lemon Zest
Method:
Crust:
1. Using a paddle and 12 quart mixing bowl mix flour and powdered sugar together on
first speed.
2. Add the butter and mix until the ingredients form a dough.
3. Press the dough into the bottom and sides of a ½ sheet pan.
Filling:
1. Beat eggs slightly. Gradually add the sugar, lemon juice and zest.
Roseanne Morsch
CAHM 10-QFall 2003
521
Butter Cookies #2
Ingredients: Equipment:
12 Qt. Kettle
Part 1 12 Qt. Paddle
Butter 1 lb 8 oz Pastry Bag
Powder Sugar 12 oz Lg. Star Tube
Gran. Sugar 9 oz MicroPlane
Part 2
Eggs 9 oz
Vanilla 1 Tbsp
Lemon Zest 2 tsp
Part 3
Cake Flour 2 lbs 4 oz
Method:
*Make Sure Butter and Eggs are at room temperature before mixing
1. Using a MicroPlane, remove the zest from 1-2 lemons and set aside.
3. On 2nd speed, Cream Butter, Sugar, and powdered sugar until smooth but not light and fluffy
(about 3 minutes). Stop the mixer and Scrape down sides of bowl and paddle 2-3 times during this
process.
4. Add the eggs one at a time, waiting until each egg is incorporated into the butter mixture before
adding the next egg. Stop the mixer and Scrape down sides of bowl and paddle 2-3 times during
this process.
5. Add the Vanilla extract and lemon zest. Mix for 20-30 seconds. Stop mixer.
6. Change mixer to 1st speed. Add the Cake Flour, and mix in flour until just blended. Do not over
mix.
7. With the pastry bag and large start tube, pipe out rosettes on to a sheet pan lined with parchment.
522
Muffins
Baking Powder Biscuits.....................................................................................................531
Banana Muffins..................................................................................................................532
Banana Nut Muffins...........................................................................................................533
Blueberry Muffins..............................................................................................................534
Bran Muffins......................................................................................................................535
Corn Meal Muffins.............................................................................................................536
Orange Muffins...................................................................................................................537
Poppy Seed Yogurt Muffins...............................................................................................538
Pumpkin Muffins................................................................................................................539
Vivienne’s Apple Streusel Muffins ...................................................................................540
Zucchini Muffins ...............................................................................................................541
530
Baking Powder Biscuits
Ingredients: 12 Pound Recipe 25 Pound Recipe
Part 1.
Sugar 6 oz. 12 oz.
Salt 1½ oz. 3 oz.
Shortening 2 lbs. 4 lbs.
Baking Powder 6 oz. 12 oz.
Pastry Flour 6 lbs. 12 lbs.
Part 2.
Milk 3 lbs. 10 oz. 7 lbs. 4 oz.
Method:
1. Sift the sugar, salt, baking powder, and pastry flour 3 times into a dish pan.
2. Using your finger tips or a pastry cutter, cut the shortening into the dry ingredients until
the mixture looks like pea size lumps.
3. Add the milk all at once, gently mix until all dry ingredients are moistened. Do not over
mix.
5. Roll out on to a lightly floured bench to about 3/4 inch thick. Cut into desired shapes with
cutters or a knife.
531
Banana Muffins
Ingredients: 4 Dozen 8 Dozen
Part 1.
Granulated Sugar 1 lb. 8 oz. 3 lbs.
Salt ½ oz. 1 oz.
Shortening 14 oz. 1 lb. 12 oz.
Part 2.
Whole Eggs 9 oz. 1 lb. 2 oz.
Part 3.
Ripe Bananas 1 lb. 2 lbs.
Part 4.
Buttermilk 12 oz. 1 lb. 8 oz.
Baking Soda ½ oz. 1 oz.
Part 5.
Bread Flour 1 lb. 8 oz. 3 lbs.
Method:
Use a 12 Qt. mixing kettle for 4 dozen and a 20 Qt. kettle for 8 dozen.
2 Using the appropriate kettle and a paddle attachment, cream the part 1 ingredients in 2nd
speed until light, stopping the machine to scrape down the bowl as needed.
3. Slowly add the eggs until mixture is smooth, stopping the machine to scrape down the
bowl before each addition.
5. Dissolve baking soda into buttermilk, add to ingredients in mixer. Mix slightly, stop
machine and scrape down bowl. (The mixture will look separated).
6. Add the flour and mix until smooth. (Do not over mix).
7. Deposit batter into paper lined muffin pans. Bake at 3900F for 12-15 minutes.
532
Banana Nut Bread/Muffins
Ingredients: Method:
Scale into 5"x9" loaf pans and bake @ 3500F for about 50 minutes or until done.
Scale into paper baking cups for muffins and bake @ 3500F for about 20 minutes or
until done.
533
Blueberry Muffins
Total Weight 11 8
Method:
1. Sift part 4 ingredients 2 times and set aside.
2. Using a 20 quart mixing kettle and a paddle attachment, cream the part 1
ingredients in 2nd speed (about 3-5 minutes); stopping the machine to scrape down
the bowl as needed.
3. Slowly add the eggs until mixture is smooth, stopping the machine to scrape down
the bowl before each addition.
4. Change to 1st speed and add the milk. Mix slightly. Mixture will look somewhat
separated.
5. Add flour and baking powder blend, mix until just blended.
6. Roll the blueberries in the second amount of flour, and fold into muffin batter with
a rubber spatula quickly. Do not over mix or batter will turn blue.
7. Portion into paper lined muffin tins. Bake at 3800F approx. 15 minutes.
534
Bran Muffins
INGREDIENTS: lbs. Oz.
Sugar 1 lb
Shortening 8 oz
Salt 1/2 oz
Eggs 1 lb
Milk 1 lb 8 oz
Bran 8 oz
Bread Flour 1 lb 8 oz
Baking powder 1-1/2 oz
Honey 4 oz
Molasses 4 oz
Method:
3. Stir in, one after the other, eggs, milk, and bran.
4. Sift together the flour and baking powder. Mix into the batter until
smooth.
535
Corn Meal Muffins
Total Weight 7 14
Method:
C Sift part 4 ingredients 2 times and set aside.
C Using a 20 quart mixing kettle and a paddle attachment, cream the part 1
ingredients in 2nd speed (about 3-5 minutes); stopping the machine to scrape down
the bowl as needed.
C Slowly add the eggs until mixture is smooth, stopping the machine to scrape down
the bowl before each addition.
C Change to 1st speed and add the milk. Mix slightly. Mixture will look somewhat
separated.
C Portion into paper lined muffin tins. Bake at 3800F approx. 15-18 minutes.
Variation: Can fold in ½ cup chopped jalapeno peppers and or 1 lb. grated cheese to mixture.
Can also bake on sheet pan lined with parchment for corn bread.
536
Orange Muffins
Ingredients: 6 Dozen (7-3/4#) 3 Dozen (3.9#)
Pt.1 Sugar 1# 8 oz. 12 oz.
Salt ½ oz. 1/4 oz.
Powder Milk 3 oz. 1½ oz.
Shortening 1# 8 oz.
Corn Syrup 2 oz. 1 oz.
Method:
1. Sift Cake Flour and Baking Powder together three times (Pt. 4) and set aside.
2. Using a 12 quart mixing kettle and a paddle attachment, cream together all the ingredients
in part 1. (Sugar, salt, shortening, powder milk, corn syrup). Scrape down the bowl 2-3
times during this process.
3. Slowly add the eggs one at a time. When the first egg is fully blended into the creamed
mixture, then add the next, repeating this process until all eggs are blended in.
4. Combine all the ingredient together in part 4, (Juice, water, and zest). Add to the above
mixture and blend 30 seconds. Should look a bit separated.
537
Poppy Seed-Yogurt Muffins
Method:
2. Using a flat beater, cream sugar and margarine on medium speed until light and fluffy,
(about 3-4 minutes), scraping down sides of bowl at least 2-3 times during process.
3. Combine ingredients in part 3 together. Slowly add to the creamed mixture. Mix until
smooth.
4. Add yogurt alternately with dry ingredients from part one, blending after each addition.
This process should take no more than about 1 minute.
5. Portion into muffin pans with paper liners. Bake at 4000F for about 18-22 minutes. Until a
skewer or tooth pick comes out clean.
** for a variation: Combine 3/4 cup lemon juice and 2 TBSP of sugar and brush on to the
baked muffins.
538
Pumpkin Muffins
Yield: Approximately 54 Muffins
Ingredients:
Amt Units Ingredient
----- ------ --------------------------
6 oz Pastry Flour These first 4 ingredients are for streusel topping
6 oz Sugar
1 tsp Cinnamon
4 oz Butter
Method:
1. Combine the first three ingredients. Cut in the butter. Set aside for streusel
topping.
3. Sift together all the remaining dry ingredients (3X), then stir into liquid ingredients
until just mixed. (This process should take no more than 1 minute, call instructor
over before proceeding with this step).
------------------
Approximate Nutritional Information Per Serving
310.1 Calories; 8.9g Fat (25.6% calories from fat); 5.0g Protein;
53.2g Carbohydrate; 24mg Cholesterol; 257mg Sodium
539
Vivienne’s Apple Streusel Muffins
*Let cool at least one hour before serving
Streusel Topping:
2 Cups Chopped Walnuts
1 Cup Pasty Flour
5 oz Granulated Sugar
1 oz Butter (room temperature)
1 tsp Cinnamon (ground)
Method:
6. Place the above ingredients in a mixing bowl and mix together with a fork.
7. Using your fingers, crumble the mixture until the size of shelled walnuts. Set
aside.
Muffin Ingredinets:
4½ Cups Pastry Flour
1½ Cups Sugar
2 Tbsp Baking Powder
1 Tbsp Cinnamon (ground)
3/4 tsp Allspice (ground)
3/4 tsp Cloves (ground)
3/4 tsp Baking Soda
3/4 tsp Salt
6 ea Eggs (large)
3 Cups Sour Cream
3/4 Cup Melted Butter (use 6 oz if weighing)
3 Cups Tart Apples (preferably Granny Smith) Diced about ½ inch cubes.
Method:
1. In a dishpan, sift together 3 times: flour, sugar, salt, baking powder, baking
soda, and spices.
2. In a mixing bowl, whisk together until blended, the eggs, sour cream, and
melted butter. Stir in the diced apples.
3. Pour the liquid ingredients into the dry ingredients and fold together until
dry ingredients are moistened.
4. Line small muffin pans with paper baking cups and fill with batter to about
80% full. Top with about 2 tsp of the streusel mixture.
6. Let cool for 10 minutes on a rack, then remove muffins from muffin pans
and let cool for 1 hour before serving.
540
Zucchini Carrot Nut Muffins
Pastry flour 2 lbs.
Bran 8 oz
Salt 1/2 oz
Baking powder 3-1/2 tsp
Baking soda 2-1/4 tsp
Cinnamon 2-1/2 tsp
Nutmeg 1 tsp
Ginger ½ tsp
Pecans or 10 oz
Walnuts chopped
Shredded coconut 4 oz
(Unsweetened)
Eggs 1 lb
Sugar 2 lb 6 oz
Grated zucchini 12 oz
Grated carrot 12 oz
Vegetable oil 1 lb
METHOD:
1. Sift the flour, leavening, and spices. Stir in the bran, nuts, and coconut.
2. Beat the eggs and sugar until well mixed, but do not whip into a foam. Stir in the
grated vegetables and the oil.
3. Add the egg mixture to the dry ingredients and mix just until combined.
541
Pie Dough and Fillings
Pie Dough.................................................................................................................551
Apple Pie Filling .....................................................................................................552
Apricot Pie Filling ...................................................................................................553
Blueberry Pie Filling ...............................................................................................554
Cherry Pie Filling ....................................................................................................555
Cream Pie Filling ....................................................................................................556
Lemon Chiffon Pie ..................................................................................................557
Orange Chiffon Pie .................................................................................................558
550
3-2-1 Pie Dough
A basic pie dough that anyone can remember without having a pie dough
recipe.
Pie Dough #1
Ingredients: Yield: 23 lbs. 15 oz.
Pastry Flour 12#
Shortening (A.P.) 7# 8 oz.
Method:
8. In a dishpan, using your finger tips or pastry cutter, cut the flour
into the all purpose shortening*.
10. If you have not mixed pie dough before, call instructor over
before mixing.
Add all the water to the flour shortening mixture all at once. Mix
only enough until all the dry ingredients are moistened. The
whole process should take less than one minute.
551
Instant Apple Pie Filling
Ingredients:
3 Pies 10 Pies
I Sugar 2 lbs. 12 oz. 8 lbs. 4 oz.
Nutmeg 1/8 tsp 1/4 oz.
Cinnamon 1/4 oz. 1 oz.
*Instant Starch 5 1/4 oz. 1 lb.
Method:
1. Drain the apples in a colander and set aside.
2. Using a dry dishpan, blend well all the dry ingredients in part one.
3. Add water all at once and using a hand wire whip, whisk rapidly until
mixture is smooth.
5. Store refrigerated.
552
Instant Apricot or Peach Pie Filling
Ingredients:
I Sugar 2 lbs.
*Instant Starch 4 oz.
Method:
1. Drain the apricot or peaches in a colander and set aside.
2. Using a dry dishpan, blend well all the dry ingredients in part one.
3. Add water all at once and using a hand wire whip, whisk rapidly until
mixture is smooth.
4. Stir in lemon juice, add enough yellow food coloring to give a very
light yellow tint, start with 1/4 tsp and add as needed.
6. Store refrigerated.
553
Instant Blueberry Pie Filling
I Sugar 1 lbs. 12 oz.
*Instant Starch 5½ oz.
Method:
1. Using a dry dishpan, blend well all the dry ingredients in part one.
2. Add water all at once and using a hand wire whip, whisk rapidly until
mixture is smooth.
4. Store refrigerated.
Do not use this filling until the berries have thawed, (usually the next day).
Before using for the first time, gently stir the filling so the thawed liquid is mixed
into the thickened filling.
554
Instant Cherry Pie Filling
Ingredients:
Method:
1. Drain the canned cherries in a colander and set aside.
2. Using a dry dishpan, blend well all the dry ingredients in part one.
3. Add water all at once and using a hand wire whip, whisk rapidly until
mixture is smooth.
4. Stir in lemon juice, add enough red food coloring to give a very light
red tint, start with 1/4 tsp and add as needed.
6. Store refrigerated.
555
Cream Pie Filling
Ingredients:
Part 1.
Milk 3 qts
Part 2.
Sugar 1 lb.
Egg yolks 12 each
Whole Eggs 6 each
Cornstarch 8 oz.
Part 3.
Vanilla 2 oz.
Method:
1. Slowly bring milk to a boil.
2. Place all part 2 ingredients in a stainless bowl and whisk with a hand whip until
smooth.
3. Temper the egg mixture by stirring in about one half of the hot milk in a thin
stream.
4. Pour warm egg mix back into the remaining hot milk and cook stirring constantly,
but gently until the mixture comes to a boil.
Variations:
Banana Cream Pie -fill shell half way with filling, then sliced bananas in the center,
and then cover with more filling.
Chocolate Cream Pie -Melt 1 pound semisweet chocolate chips over a double boiler or
microwave oven. Stir into finished vanilla cream filling.
Coconut Cream Pie -Toast 12 ounces of angle flake coconut to a light golden brown
and fold into the cream filling after adding the vanilla.
556
Lemon Chiffon Pie
YIELD: Four 9" PIES
INGREDIENTS:
Part 1
1-1/2 pt. Water
1 lb. Sugar
3/4 oz.Gelatin
Part 2.
8 oz. Egg yolks (approx 8 ea)
8 oz. Lemon juice
4 oz. Cornstarch
8 oz. Water
Part 3.
1 lb. Egg whites
10 oz. Sugar
METHOD:
1. Blend sugar, salt, and gelatin together, then dissolve mixture with water
(1-1/2 pt). Bring to a boil.
2. Dissolve cornstarch, egg yolks, lemon juice, and water together. Mix until
smooth.
3. Add step two into step one, stir until mixture comes back to a boil, then remove
from the heat.
4. Using a 12 quart mixing kettle and a whip attachment, beat egg whites until
almost stiff, then gradually add the sugar to finish the meringue. Call instructor
over for demonstration if you have not done this before.
5. Pour the hot lemon mixture into a stainless dish pan. Fold the meringue into the
hot lemon mixture using a hand whip at first, then finishing with a rubber spatula.
557
Orange Chiffon Pie
INGREDIENTS: Five 9" Pies Ten 9" Pies
LBS. OZ. LBS. OZ.
I. Sugar 1 12 3 8
Butter 5 10
Water 2 8 5
Orange Juice 1 2
Lemon Juice 5 10
II. Water 1 2
Cornstarch 9½ 1 3
Egg Yolks 6 12
Whole Eggs 4 8
Orange Zest 2 each 3 each
Lemon Zest 1 each 2 each
PREPARATION:
1. Combine all ingredients in part one except the butter, and bring to a boil.
2. Dissolve the cornstarch in the water in part ii. Slightly whip the egg yolks and
whole eggs and add to the starch mixture. Gradually whip in about 1 pint of the
hot syrup mixture to the starch-egg solution.
3. While constantly stirring, add the starch-egg-syrup mixture back into the hot syrup
mixture, and continue to stir until the mixture returns to a boil and thickens, it
should be smooth and clear. Remove from heat.
4. Stir in the orange and lemon rind, then stir in the butter.
5. Using a 20 quart mixing kettle and a whip attachment, beat egg whites until
almost stiff, then gradually add the sugar to finish the meringue. Call instructor
over for demonstration if you have not done this before.
5. Pour the hot orange mixture into a stainless dish pan. Fold the meringue into the
hot orange mixture using a hand whip at first, then finishing with a rubber spatula.
7. Allow pies to cool, top with whipped cream and garnish with orange slices or
segments.
558
Puddings
570
Basic Blancmange
INGREDIENTS:
Milk 2 lb.
Sugar 8 oz.
Gelatin 3/4 oz.
Almond extract 1 tsp.
Cream (whipped) 1 lb.
PREPARATION:
Equipment Needed:
571
Bread Pudding
INGREDIENTS:
CUSTARD:
Sugar 1 lb
Eggs 16 ea
Vanilla 2 oz
Milk 2 qt
METHOD:
1. Scald Milk.
4. Dice Day Old Bread into 1 Inch Cubes. Place into a full 2" hotel pan.
5. Pour the Strained Custard Mix on Top of the Bread, and Pat down So All Bread Is
Moistened with the Liquid. Sprinkle the Top Lightly with Nutmeg.
6. Cover with Aluminum Foil Place in Water Bath and Bake at 3500f for 45
Minutes. Remove Foil and Continue to Bake until Custard Is Set.
Custard is set when a paring knife inserted into pudding comes out clean.
9. Failure to do so will result in a pudding that is thick at one end and over cooked
and very thin at the other end.
572
Caramel Custard
Ingredients: About 2 Quarts
Method:
1. Using the fine part of a box grater, zest one orange and one lemon.
Set zest aside.
2. In a stainless mixing bowl, beat the eggs with the sugar till blended.
4. Pour into molds or cup that have been prepared with or without
caramel.
5. Bake in a water bath at 3200F until centers are set, about 1 hour.
Sugar 2 lbs.
Water 1 cup
Method:
C Place water and sugar in a sauce pan and bring to a boil.
C Pour into molds and let set before filling with custard mixture.
573
Creme Brulee
INGREDIENTS:
1-3/4 GAL 1-3/4 QT.
Heavy cream 1gal + 1 cup 1 qt. + 1oz.
Milk 1 1/2 quarts 12 ounces
Sugar 4 1/2 cups 1 cup + 1oz.
Vanilla beans 3 each 1 each
Egg yolks 45 each 11 each
METHOD:
1. Bring cream, milk, sugar, and vanilla bean to 180OF (do not boil).
2. Temper yolks with hot milk mixture, mix together and then strain
through a chinoise.
** Custard is done when the side of mold is tapped, and the center is not
liquid. Remove from oven and water-bath and let cool at room temp.
574
Cakes
600
Carrot Cake
INGREDIENTS: LB. OZ. MIXING METHOD
TOTAL WEIGHT: 34 8
SPECIAL INSTRUCTIONS:
SCALE 16 OUNCES FOR A 8" LAYER
8 POUNDS FOR A FULL SIZE SHEET PAN
BAKE AT 3750F FOR 30 MINUTES (LESS FOR A SHEET PAN)
601
Lemon Pound Cake
Yield: 6-7 loafs
Ingredients:
pt. I Butter 2 lbs Butter should be at room temperature.
Sugar 3 ½ lbs
pt. II Flour (a/p) 2 lb 13 oz Sift together 3 times the flour, salt and baking soda.
Salt 2 tsp
Baking Soda 2 tsp
Lemon Zest 4 tsp Stir in the lemon zest and set aside.
Method:
6. Using a paddle cream the butter and sugar together on 2nd speed until fluffy. (Should take
about 3-4 minutes).
7. Add flour mixture to the butter and mix until just blended.
9. Scale into loaf pans and bake at 3500F until a tooth pick or skewer comes out clean.
Lemon Glaze:
8 oz lemon juice
8 oz sugar
Bring mixture to a boil, then brush on to fully baked cakes while cakes are still hot.
602
Devil’s food Cake
Ingredients: Equipment Needed:
12 Qt. Mixing Kettle
Part I. 12 qt. paddle
Baker’s Scale
Cake Flour 1 lb 4 oz. Eight 8 inch cake pans
Cocoa Powder 4 ½ oz. 8" cake pan liners
Baking Soda 1/3 oz. Rubber Spatula
Baking Powder 1 oz. Large sifter
Salt 3/4 oz. 20 Ounce Ladle
Granulated Sugar 1 lb 13 oz.
Powdered Milk 3 oz.
Part II.
High Ratio Shortening 11 oz.
Part III
Water 14 oz.
Vanilla 1 Tbsp.
Part IV.
Whole Eggs 14 oz.
Water 14 oz.
Method:
1. Using a 20 quart mixing kettle and paddle, blend parts I and II on medium speed for 4
minutes.
2. With mixer running, slowly add part III. Stop machine and scrape down sides of kettle.
3. With mixer running, slowly add part IV. Stop machine and scrape down sides of kettle.
Continue mixing for 3 minutes.
1. Butter and flour the sides of eight 8" cake pans, line bottom with round pan liners.
603
Yellow Cake
Ingredients: Equipment Needed:
12 Qt. Mixing Kettle
Part I. 12 qt. paddle
Baker’s Scale
Cake Flour 1 lb 4 oz. Eight 8 inch cake pans
Salt ½ oz. 8" cake pan liners
Baking Powder 1 ½ oz. Rubber Spatula
Granulated Sugar 1 lb 8 oz. Large sifter
Powdered Milk 2 ½ oz. 20 ounce Ladle
Part II
High Ratio Shortening 10 oz.
Part III
Water 14 oz. (or 1 3/4 cups of water)
Vanilla 1 Tbsp.
Part IV
Whole Eggs 10 oz.
Water 9 oz. (or 1 cup and 2 TBSP.. of water)
Method:
2. Using a 20 quart mixing kettle and paddle, blend parts I and II on medium speed for 4
minutes.
2. With mixer running, slowly add part III. Stop machine and scrape down sides of kettle.
3. With mixer running, slowly add part IV. Stop machine and scrape down sides of kettle.
Continue mixing for 3 minutes.
1. Butter and flour the sides of six 8" cake pans, line bottom with round pan liners.
604
Swiss Meringue Butter Cream
Method:
1. Fill sauce pan with 2-3 inches of water and bring to a simmer.
2. While water is warming, place Sugar and Egg Whites in mixing kettle and whisk
together until just blended.
3. Place mixing kettle over simmering water, whisking continuously, until the mixture
reaches approximately 150OF.
4. Immediately place mixing kettle into mixer, and using the whip attachment whip until
the meringue is thick and cooled to room temperature.
5. Gradually add the butter in small pieces while the meringue is whipping on 3rd speed.
620
Pastries
621
Fruit Turnovers
Ingredients: Equipment Needed:
Method:
1. After gathering all equipment and ingredients together for the turnovers, read over
steps 2 through 9 and then call instructor over for a demonstration on how to prepare
them.
2. Place a small amount of pie filling in the center of a puff pastry square.
3. Lightly brush two adjacent edges of the dough with egg wash.
4. Carefully Fold the Pastry over Diagonally So the Top Edges Meet the Bottom Edges
(to form a triangle).
7. Place two or three cuts into the pastry with a paring knife (steam vents).
622
Yeast Breads
Dinner Rolls #1..................................................................................................................651
Dinner Rolls #2 .................................................................................................................652
Dutch Crunch Rolls ...........................................................................................................653
Dutch Crunch Topping ......................................................................................................654
Quick Hard Rolls ..............................................................................................................655
Soft Roll Dough ................................................................................................................656
Soft Rye Rolls ...................................................................................................................657
Sweet French Rolls ...........................................................................................................658
Whole Wheat Rolls ...........................................................................................................659
Walter’s Rolls ...................................................................................................................660
*If you want to substitute Fresh Compressed Yeast in your recipes, multiply the amount of Instant
Yeast by three. Ex: A recipe calls for 1 ounce of Instant Yeast, you will need 3 ounces Fresh.
650
Dinner Rolls #1
Ingredients: Yield: About 8 pounds
Part 1.
Sugar 6 oz.
Salt 1 oz.
Nutmeg 1/8 oz.
Shortening 10 oz.
Eggs 8 oz.
Part 2.
Milk @ 1050F 1 quart
Part 3.
Bread Flour 4 lbs.
Yeast (Instant) 3 oz.
Method:
1. Place part 1 ingredients in 30 quart kettle and cream in 2nd speed using a dough hook.
3 Combine the yeast and the flour and add to above. Mix in 1st speed till all ingredients come
together in a gooey mass. Then continue to mix in 2nd speed until dough is smooth and
elastic, about 8-10 minutes.
4 Pour about 1/4 cup of vegetable oil down the side of the bowl and mix for about 30 seconds
to coat dough with oil to prevent sticking to bowl.
5. Cover with plastic let ferment in a warm area until dough is double in bulk; allow at least 30-
45 minutes.
7. Scale into 3 pound pieces and round up. Cover and let relax on bench for about 10 minutes.
8. Make up into desired shapes, wash with egg wash, proof until double in volume.
651
Dinner Rolls #2
Ingredients: Yield: about 7 pounds
Part 1.
Sugar 8 oz.
Salt 3/4 oz.
Milk Powder 1 oz.
Malt (Liquid) 1 oz.
Shortening 8 oz.
Part 2.
Water @ 900F 1 quart
Part 3.
Bread Flour 3 lbs. 8 oz.
Yeast (Instant) 2 oz.
Method:
1. Place part 1 ingredients in 30 quart kettle and cream in 2nd speed using a dough hook.
3. Combine the flour and yeast and add to above. Mix in 1st speed till all ingredients come
together in a gooey mass. Then continue to mix in 2nd speed until dough is smooth and
elastic, about 8-10 minutes.
4. Pour about 1/4 cup of vegetable oil down the side of the bowl and mix for about 30 seconds
to coat dough with oil to prevent sticking to bowl.
*5. Cover with plastic let ferment in a warm area until dough is double in bulk; allow at least 30-
45 minutes.
7. Scale into 3 pound pieces and round up. Cover and let relax on bench for about 10 minutes.
8. Make up into desired shapes, wash with egg wash, proof until double in volume.
652
Dutch Crunch Rolls
Ingredients:
Yield: about 14 pounds
Part 1.
Water @ 900F 5 lb.
Sugar 2½ oz.
Salt 2½ oz.
Shortening 2½ oz.
Strong Bread Flour 9 lbs.
Part 2.
Yeast (Instant) 2 oz.
Method:
1. Scale part one ingredients into a 60 quart mixing kettle. Using a dough hook, mix slightly in
1st speed until all the ingredients form a sticky mass.
2. Add the instant yeast mix until yeast is blended in (about 1 minute). Change to 2nd speed and
mix until dough is smooth and elastic (about 8-10 minutes).
3. Pour about 1/4 cup of vegetable oil down the side of the bowl and mix for about 30 seconds
to coat dough with oil to prevent sticking to bowl.
4. *Cover with plastic let ferment in a warm area until dough is double in bulk; allow at least
30-45 minutes.
6. Scale into 4 pound pieces and round up. Cover and let relax on bench for about 10 minutes.
7. Make up into desired shapes, dip in Dutch Crunch topping, proof until double in volume.
8. Bake in Adamatic Oven at 4100F with steam for the first 7 minutes, then continue baking
w/out steam till rolls and topping are brown and crunchy about 15-18 minutes.
653
Dutch Crunch Topping
Ingredients:
Method:
1. In a stainless mixing bowl large enough to hold all the ingredients, mix the yeast and rice
flour together.
2. Add the remaining ingredients except the oil to the flour yeast mix. Using a whisk, mix to a
smooth batter. Whisk in the oil until blended.
3. Cover and let ferment about 30 minutes. Then stir again until smooth. If too stiff, add a little
water to thin.
654
Quick Hard Rolls
Ingredients: Yield: About 12 pounds
Part 1.
Water @ 900F 4 lbs.
Sugar 2 oz.
Salt 3 oz.
Strong Bread 7 lbs.
Flour
Shortening 4 oz.
Part 2.
Yeast (Instant) 2.5 oz.
Method:
1. Scale part one ingredients into a 30 quart mixing kettle. Using a dough hook, mix slightly in
1st speed until all ingredients come together into a gooey mass.
2. Add the dry yeast and continue to mix until the yeast is blended in (about 1 minute). Change
to 2nd speed and mix until dough is smooth and elastic (about 8-10 minutes).
3. Pour about 1/4 cup of vegetable oil down the side of the bowl and mix for about 30 seconds
to coat dough with oil to prevent sticking to bowl.
6. Scale into 4 pound pieces and round up. Cover and let relax on bench for about 10 minutes.
7. Make up into desired shapes, egg wash or dip in Dutch Crunch topping, proof until double in
volume.
8. Bake in Adamatic Oven at 4100F with steam for the first 5 minutes, then continue baking
w/out steam till rolls are brown on top.
655
Soft Roll Dough
Ingredients: Yield: About 17 pounds
Part1.
Sugar 10 oz.
Salt 3 oz.
Shortening 8 oz.
Eggs 8 oz.
Powdered Milk 2 oz.
Part 2.
Water @ 1000F 5 lbs. (or 5 pints)
Part 3.
Bread Flour 9 lbs. 8 oz.
Part 4.
Yeast (Instant) 3 oz.
Method:
1. Place part 1 ingredients in 60 quart kettle and cream in 2nd speed using a dough hook.
2. Add the warm water and mix slightly, (mixture will look seperated).
3. Add flour to above and mix in 1st speed till all ingredients come together in a gooey mass.
4. Add the yeast and continue to mix until blended in. Change to 2nd speed and mix until dough
is smooth and elastic, about 8-10 minutes.
5. Pour about 1/4 cup of vegetable oil down the side of the bowl and mix for about 30 seconds
to coat dough with oil to prevent sticking to bowl.
5. Cover with plastic let ferment in a warm area until dough is double in bulk; allow at least 30-
45 minutes.
7. Scale into 3 pound pieces and round up. Cover and let relax on bench for about 10 minutes.
8. Make up into desired shapes, wash with egg wash, proof until double in volume.
656
Soft Rye Rolls
Ingredients: Yield: about 12 pounds
Part 1.
Water @ 900F 4 lbs. (or 2 Quarts)
Salt 1½ oz.
Sugar 14 oz.
Milk Powder 6 oz.
Malt (liquid) or Molassas 1 oz.
Caraway Seed 1/4 oz.
Part 3
Rye Flour 2 lbs.
Strong Flour 5 lbs. 8 oz.
Yeast (Instant) 1.5 oz.
Part 4.
Shortening 14 oz.
Caramel Coloring Color to suit
Method:
1. Scale part 1 ingredients into a 30 quart mixing kettle. Using a dough hook, mix slightly.
2. Add the flours and yeast mix slightly on 1st speed. Add the yeast and mix until blended in
(about 1 minute).
3. Add shortening and coloring to suit taste. Mix slightly, change to 2nd speed and mix until
dough is smooth and elastic about 10 minutes. Pour about 1/4 cup of vegetable oil down the
side of the bowl and mix for about 30 seconds to coat dough with oil to prevent sticking to
bowl.
4. *Cover with plastic let ferment in a warm area until dough is double in bulk; allow at least
30-45 minutes.
6. Scale into 3 pound pieces and round up. Cover and let relax on bench for about 10 minutes.
7. Make up into individual rolls and place on sheet pans. Wash with egg wash, proof until
double.
657
Sweet Dough French Rolls
Ingredients: Yield: about 17 pounds
Part 1.
Salt 3 oz.
Sugar 3 oz.
Shortening 3 oz.
Water @ 900F 4 qt.
Part 2.
Strong Bread Flour 12 lbs.
Yeast (Instant) 3 oz.
Method:
1. Scale part 1 ingredients into a 60 quart mixing kettle. Using a dough hook, mix slightly.
2. Add flour to part 1 ingredients and mix until a gooey mass forms. Add the yeast and continue
to mix until blended in (about 1 minute). Change to 2nd speed and continue to mix until
dough is smooth and elastic.
3. Pour about 1/4 cup of vegetable oil down the side of the bowl and mix for about 30 seconds
to coat dough with oil to prevent sticking to bowl.
*4. Cover with plastic let ferment in a warm area until dough is double in bulk; allow at least 30-
45 minutes.
6. Scale into 3½ pound pieces and round up. Cover and let relax on bench for about 10 minutes.
7. Make up into individual rolls and place on sheet pans dusted with corn meal.
8. Proof, bake at 4000F with steam for about 10 minutes, and continue baking w/out steam till
rolls are golden brown.
658
Whole Wheat Rolls
Ingredients: Yield: about 14 pounds
Part 1.
Sugar 10 oz.
Salt 1½ oz.
Milk Powder 4 oz.
Malt (liquid) 3 oz.
Shortening 10 oz.
Water @ 900F 4 lbs. 8 oz.
Part 2.
Whole Wheat Flour 2 lbs.
Bread Flour 6 lbs.
Part 3.
Yeast (Instant) 2.5 oz.
Method:
1. Scale part one ingredients into a 30 quart mixing kettle. With a dough hook, mix slightly in
1st speed.
2. Add the whole wheat and bread flour and until ingredients come together into a gooey mass.
3. Add the yeast and mix until blended in (about 1 minute). Change to 2nd speed and mix until
dough is smooth and elastic (about 6-8 minutes).
4. Pour about 1/4 cup of vegetable oil down the side of the bowl and mix for about 30 seconds
to coat dough with oil to prevent sticking to bowl.. Cover with plastic, let ferment in a warm
area until dough is double in bulk; allow at least 30-45 minutes.
6. Scale into 3 pound pieces and round up. Cover and let relax on bench for about 10 minutes.
7. Make up into individual rolls and place on sheet pans. Wash with egg whites and sprinkle
with oat meal. Proof until double.
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Walter's Rolls
INGREDIENTS:
PART 1.
1 cup WATER
1 qt. MILK
3 oz. SALT
3 oz. SUGAR
PART 2.
7 lb. BREAD FLOUR
1 oz. INSTANT YEAST
Part 3.
8 ea. EGGS
1 lb. MELTED BUTTER
METHOD:
1. Combine water, milk, salt, and sugar in a sauce pan and heat slightly to just take the chill off
the milk. (70-90of)
2. Place flour into mixing bowl and add milk mixture. Mix on first speed until ingredients come
together.
4. Add the yeast and continue to mix until blended in (about 1 minute).
6. Add eggs and mix about 5 minutes. Dough will be very soft and a bit sticky.
7. Let ferment until double in bulk. Form into rolls, egg-wash, proof and bake at 350 until golden.
VARIATION:
ADD FRESH CHOPPED HERBS DURING THE FLOUR STAGE.
660
Culinary Terms
700
Culinary Terms
Acidity
Sourness or tartness in food products.
Absorption
A taking in or reception. The property of flour to absorb and hold liquid
a la
In the style of.
a la Carte
Foods prepared to order and each dish priced separately.
a la King
Foods served in a white cream sauce which contain mushrooms, green peppers and often pimientos
a la Provencale
French for dishes cooked in the style of Provence, France; usually with garlic and olive oil.
Albumen
Egg whites.
al Dente
Italian for to the tooth; used to describe a food, usually pasta, that is cooked only until it gives a
slight resistance when one bites into it.
Almond Paste
Almonds ground to a paste with sugar.
Anglaise
English style.
Aroma
Fragrance or odor.
Aspic
A clear savory jelly made from clarified meat, fish or vegetable stock and gelatin; used to glaze cold
foods.
Au Gratin
Referring to a dish with a browned topping of bread crumbs and/or grated cheese; also known as
gratiné.
Au Jus
Term for roasted meats, poultry or game served with their natural, unthickened juices.
701
Bacteria
Microscopic organisms, various species of which play significant roles in fermentation, putrefaction,
digestion, and disease.
Bain Marie
1. A hot-water bath used to cook foods gently or to keep foods hot. 2. A container (usually round and
cylindrical in shape), for holding foods in a hot water bath.
Bake
To cook by indirect dry heat, usually in an oven.
Baking Powder
A chemical leavening agent consisting of sodium bicarbonate and one or more acids, generally cream
of tartar and/or sodium aluminum sulfate.
Barbecue
To cook over an open fire by direct heat.
Barder
To wrap food with fat back before cooking to keep it from getting too dry.
Baste
To moisten foods during cooking (usually roasting, broiling, or grilling) with melted fat, pan
drippings, sauce, stock or other liquids to prevent drying and to add flavor.
Batter
A semi-liquid mixture containing flour or other starch used to make cakes and breads; generally
contains more fat, sugar and liquids than a dough.
Beat
To mix by stirring rapidly and vigorously in a circular lifting motion.
Beignet
French for fritter, and used to describe a crisp, puffy deep-fried New Orleans pastry similar to a
doughnut.
Beurre
French for butter.
Beurre Blanc
French for white butter; used to describe an emulsified butter sauce made from shallots, white wine
and butter. Also known as butter sauce.
Beurre Manie
French for kneaded butter; used to describe a mix of equal weights of flour and whole butter whisked
into a sauce for quick thickening.
Beurre Noisette
Brown butter; used to describe butter cooked until it is light hazelnut color.
702
Bind
1. To thicken a hot liquid by stirring in eggs, flour, butter, starch, or other ingredients. 2. To cause
different foods to more or less adhere to one another, usually by mixing them with beaten eggs,
mayonnaise or other dressings.
Bisque
A thick French cream soup made of puréed fish or shellfish and traditionally thickened with rice.
Can also use poultry, meat and/or vegetables.
Blanch
To cook foods very briefly and partially in boiling water or hot fat.
Blend
To mix two or more ingredients so that each loses its identity.
Boil
To cook in rapidly bubbling liquid (approximately 2120F).
Bombe
A frozen French dessert consisting of layers of ice cream and sherbet packed into a round or
spherical mold, frozen, then unmolded and decorated for service.
Bouchée
French for mouthful; small round puff pastry shell usually filled with a savory filling.
Bouillon
French for broth; used to describe a stock made by cooking meat , poultry, fish, or vegetables in
water.
Bouquet Garni
Fresh herbs and vegetables tied together in a bunch with twine used to flavor stocks, sauces, soups,
and stews; standard Bouquet Garni consist of parsley stems, celery, thyme, leeks and carrots.
Braise
A combination cooking method in which foods are first browned in hot fat, then covered and slowly
cooked in a small amount of liquid.
Breading
1. A coating of bread or cracker crumb, cornmeal or other dry meal applied to foods that will
typically be deep-fried or pan-fried. 2. The process of applying this coating; usually rolling the food
in flour, then the egg, and finally the crumbs.
Brine
A salt water solution usually with spices and vinegar used for corning, curing, or pickling.
703
Brioche
A light, tender French yeast bread enriched with eggs and butter; usually served for breakfast.
Brochette
Skewers, either small or large, threaded with meat, poultry, fish, shellfish, and/or vegetables, then
grilled, broiled or baked.
Broil
To cook under a direct flame.
Brunoise
To cut a product into fine dices, usually about 1/8 of an inch.
Buffet
A meal or social event at which persons help themselves to foods arranged on a table or other
surface.
Calories
The fuel value in food. 1 gram of pure protein and 1 gram of pure carbohydrate contain 4 kilocalories
of energy each, 1 gram of fat contain 9 kilocalories of energy, and 1 gram of alcohol contain 7
kilocalories of energy.
Caramel
The product of cooking sugar until it becomes thick and brown; can range from light brown to dark
brown.
Caramelize
The process of cooking sugars until the product becomes brown. The browning of sugar enchances
the flavor and appearance of food.
Carotenoid
A naturally occurring pigment that predominates in red and yellow vegetables such as carrots and red
peppers and corn.
Cartilage
A tough, whitish elastic connective tissue that helps give structure to an animal’s body; also known
as gristle.
Casserole
1. Any variety of baked dishes made with meat, poultry, fish, vegetables, or pasta, bound with sauce
and often topped with bread crumbs, cheese or the like. 2. A deep dish ceramic or glass vessel,
usually with two handles and a tight fitting lid used to bake and serve these foods.
Caviar
The salted role of sturgeon.
704
Charcuterie
1. The production of pâtés, terrines, galantines, sausages and similar foods. 2. The shop where such
foods are made and sold.
Chaud-froid
French for a dish prepared hot and served cold; usually refers to meat, poultry or game covered with
a brown or white sauce and glazed with aspic.
Cheese
Dairy products made from milk curds, separated from the whey.
Chef
1. French for chief or head. 2. Short for chef de cuisine. 3. A title of respect given to a person
skilled in food preparation and usually in charge of a professional kitchen.
Chiffonade
To finely slice or shred leafy vegetables or herbs.
China Cap
A conical metal strainer with a perforated metal body.
Chinois
A conical metal strainer with a very fine mesh used for straining stocks and sauces.
Chlorophyll
The pigment in plants that aids photosynthesis; it is usually associated with the green coloring in
plants and vegetables. Heat and acids break down chlorophyll and usually turn the product to a dull
yellowish green.
Chop
v. To cut food into small pieces where uniformity of size or shape is neither necessary or feasible. n.
A fabricated cut of meat including part of the rib.
Chowder
A hearty soup made from fish, shellfish, and/or vegetables, usually containing milk and potatoes.
Clarify
To clear a cloudy liquid by removing the suspended particles and sediment; usually refers to stocks
that are made clear by egg whites.
Coddle
To cook foods slowly, usually eggs, in a container set in a water bath.
Combine
To mix two or more ingredients together until they do not separate.
Compote
Fresh or dried fruit cooked in a sugar syrup.
Compound Butter
A mixture of softened whole butter and flavorings used as a sauce or to flavor other sauces.
705
Concassée
Peeled, seeded and diced tomatoes.
Condiment
Traditionally, any item added to a dish for flavor, including herbs, spices and vinegars; now also
refers to cooked or prepared flavorings such as relishes, prepared mustards, ketchup, and bottled
sauces.
Confection
A general term for any kind of candy or other sweet preparation.
Consommé
A rich stock or broth that has been clarified.
Coulis
A sauce made from puréed vegetables or fruit.
Court bouillon
A preparation of simmering vegetables and seasonings in water, vinegar and/or wine used to poach
fish or seafood.
Creaming
A mixing method in which softened fat and sugar are combined vigorously to incorporate air; usually
for cookies and quickbreads.
Crêpe
Small thin pancakes
Crouton
A small piece of bread, usually seasoned, that has been toasted or grilled, used as a garnish for soups
or salads.
Cuisine
The art of cookery.
Culinary
Of or relating to a kitchen or cooking.
Custard
Any liquid thickened by the coagulation of egg proteins.
Dash
A traditional measure of volume; refers to a small amount of a seasoning that is added to a dish by a
quick, downward stroke of the hand, (approx. 1/16 or 1/8 teaspoon).
Deglaze
To loosen drippings in a pan with a liquid, usually wine or stock.
Degrease
To remove or skim the fat from the top of a liquid, usually a stock, sauce, or soup.
706
Demi
French for half.
Demi glace
French for half glaze; used to describe a mixture of 50% brown stock and 50% brown sauce reduced
by half.
Dice
To cut foods into cubes.
Dilute
To reduce a mixture’s strength or flavor by adding a liquid, usually water.
Dissolve
To pass into a solution; to incorporate a gas, liquid, or solid into a solution.
Docking
Pricking small holes into an un-baked dough or crust to prevent the dough from rising when baked.
Dough
A mixture of flour and other ingredients used in baking, often stiff enough to roll out and/or cut into
shapes.
Drawn butter
Melted whole butter.
Dredge
To lightly coat a food usually with flour; also finely ground crumbs.
Drippings
The melted fat and juices released when meat is roasted.
Drizzle
To pour in a very fine stream of liquid over a food or plate.
Du jour
French for of the day; used to introduce a menu item that is a special for a particular day, such as
soup.
Dust
To coat a food or utensil lightly with a powdery substance such as flour or sugar.
Duxelles
A garnish or stuffing mixture made from chopped mushrooms, onions, and shallots.
Eclair
An oblong French pastry, made from Pâte à choux, filled with pastry cream or whipped cream, and
usually topped with an icing or glaze.
707
Emince
To cut into slices.
Emulsification
The process by which generally unmixable liquids, such as oil and water are forced into a stable
mixture which will not separate upon standing.
Entree
In the United States it refers to the main course. In many European countries it is the first course.
Essence
1. A concentrated liquid usually made from an herb, spice or flower and used as a flavoring or
aromatic. 2. French for concentrated stock or extract of a flavorful ingredient, used as a sauce or as a
flavorful ingredient for classic sauces.
Evaporation
The process by which water molecules change from a liquid to a gas and vaporizes. The product
becomes drier as the liquid evaporates.
Extracts
1. Concentrated mixtures of ethyl alcohol and flavoring oils such as vanilla, lemon and almond. 2.
Concentrated flavors obtained by distilling, steeping and pressing foods.
Fabricate
To cut a large item into smaller portions; often refers to the butchering of meats.
Farce
French for stuffing.
Filet
To fabricate a boneless cut of meat or fish.
Fines Herbes
Chopped mixed herbs usually containing chervil, parsley, chives, and tarragon.
Florentine, à la
A French preparation method where the principal ingredient is placed on a bed of spinach and topped
with a sauce and usually browned.
Flute
To make a decorative patern on the raised edge of a pie crust.
Foie gras
Enlarged goose or duck liver.
Fold
To incorporate light, airy ingredients into heavier ingredients by gently moving them from the
bottom up over the top in a circular motion.
708
Fondant
A sweet thick icing used for pastries; usually napoleons, petit fours, etc.
Forcemeat
Chopped meats (meat, fish, poultry) seasonings, a binding agent, with fat emulsified into the
mixture, used for a stuffing.
Friandises
Candies or confections served after a meal.
Fricassée
A white stew usually made with chicken or veal.
Fumet
A concentrated stock usually made from fish bones, mirepoix, and seasonings used for soups and
sauces.
Galantine
A forcemeat that is wrapped up in the skin and or the boned and flattened flesh of some type of fowl
animal. Usually formed into a cylindrical shape, poached and served cold.
Garnish
v. To make food more eye-appealing before serving. n. Food used as an attractive decoration.
Garniture
Various ingredients that add flavor and harmonize with the main ingredient. The garniture usually
plays a big role in the formation of the dish.
Gâteau
French for cake.
Gelatin; gelatine
A colorless, odorless and flavorless mixture of proteins mainly from animal bones and connective
tissues, as well as from certain algae (agar agar) used to give solidity or to thicken cold liquids.
Genoise
A French sponge cake.
Glace de Viande
A dark brown, syrupy glaze made by reducing a brown stock; used to flavor and color sauces.
Glaze
n. Any shiny coating applied to a food or created by browning. v. To apply a shiny coating to a food.
Gluten
An elastic-like network of proteins created when glutenin and gliadin are moistened and kneaded; it
is this network that traps gases inside the batter or dough, causing it to rise.
709
Gourmand
A connoisseur of fine food and drink, often to excess.
Gourmet
A connoisseur of fine food and drink.
Grate
To reduce food to small particles by scraping or rubbing it on a rough surface.
Gravy
A sauce made from the meat or poultry juices combined with a liquid (stock, milk, wine etc.) and a
thickening agent (ex. flour or cornstarch).
Grill
v. To cook on a grill. n. cooking equipment in which the heat source is located beneath the rack on
which the food is placed; it is generally not enclosed, although it can be covered.
Grind
To reduce an object to small particles, usually by pounding, crushing or milling, or using a grinder.
Haricot vert
French for green bean and used to describe a young, very slender green bean with a dull green, tender
pod and very small seeds.
Hash
v. To cut food into vary small, irregularly-shaped pieces. n. A dish of chopped meat (usually roast
and or corned beef), potatoes and sometimes onions; pan-fried and often served with a poached or
fried egg on top.
Herbes de Provence
Traditionally associated with France’s Provence region; a blend of dried herbs such as basil, thyme,
sage, rosemary, savory, marjoram, fennel seeds and lavender.
Herbs
Any of a large group of annual and perennial plants whose leaves are used as a flavoring; available
fresh or dried.
Hollandaise
A French leading sauce made from an emulsification of butter, egg yolks and flavorings.
Hummus
A Middle Eastern sauce made from mashed chickpeas seasoned with lemon juice, garlic and olive or
sesame oil; usually served as a dip.
Hygroscopic
Having the property or characteristic of absorbing or attraction moisture from the air.
710
Icing
A sweet covering or filling such as buttercream or ganache; used for cakes and pastries; also know as
frosting.
Immersion blender
A small or large, narrow hand held blender with a rotary blade at one end that can be immersed
directly into a pot.
Infuse
To steep a seasoning or food in a hot liquid until the liquid absorbs the items’s flavor.
Invert sugar
Sucrose that has been broken down (i.e. inverted) into its two components, glucose and fructose,
with the use of heat and acid; the inversion prevents crystallization and makes for smoother candies,
frostings and confections.
Jalapeño
A short, tapering chile with thick flesh, moderately hot, green vegetable flavor and a dark green
color.
Jambalaya
A Creole dish of ham, shrimp, crqyfish and/or sausage cooked with rice, tomatoes, green peppers,
onions and seasonings.
Julienne
To cut food into a matchstick shape.
Jus
French for juice.
Jus lié
A sauce made by thickening brown stock with cornstarch or similar starch and often used like a
demi-glaze. Also known as fond lié.
Kalamata; calamata
A large blue-black olive native to Greece; usually packed in olive oil or vinegar and slit to better
absorb the marinade.
Kosher
A menu labeling term indication that the product has been prepared or processed in accordance with
Jewish dietary laws.
Kosher salt
Purified coarse rock salt.
711
Lahvosh; lavash
An Armenian cracker bread leavened with yeast and baked in round sheets that are thin, flat and
crisp.
Lard
v. To insert long, thin strips of fat into a dry cut of meat to increase its moistness and tenderness after
cooking. n. Rendered, clarified and purified pork fat; used as an ingredient and cooking medium.
Lattice
Strips of pastry dough arranged in a crisscross pattern, usually on top of a pie or tart.
Leavening
To increase the volume of a dough or batter by adding air or other gas.
Leek
A member of the lily family; has a thick, cylindrical white stalk with a lightly bulbous root end and
many flat, dull dark green leaves; the tender white stalk has a flavor that is sweeter and stronger than
a scallion but milder than an onion.
Legumes
A large group of plants that have double-seamed pods containing a single row of seeds; depending
on the variety, the seeds, pod and seeds together, or the dried seeds, are eaten.
Liaison
A mixture of egg yolks and heavy cream used to thicken and enrich sauces.
Lox
Salmon that is brine-cured and then typically cold smoked.
Lyonnaise, à la
A French preparation method associated with the cuisine of Lyon, France; the dishes are garnished or
prepared with onions.
Macaroni
1. Dried pasta made from a dough of wheat flour and water. 2. In the United States, specifically,
short elbow-shaped tubes of pasta.
Macédoine
A mixture of fruit or vegetables cut into small dice, cooked or raw and served hot or cold.
Macerate
To soak foods in a liquid, usually alcoholic, to soften them.
Mandoline
A manually operated slicer with adjustable blades; has a narrow, rectangular body holding a blade,
and sits at a 450 angle, the food is passed and pressed against the blade to obtain uniform slices,
matchstick shapes or waffle cuts.
712
margarine
A butter substitute made form animal or vegetable fats or a combination of such fats mixed with
flavorings, colorings, emulsifiers, preservatives and vitamins and firmed through hydrogenation; like
butter, it is approximately 80% fat.
marinade
A seasoned liquid, usually containing an acid, herbs or spices, in which food are soaked to absorb
flavor or become tender.
marinate
To soak a food in a marinade.
marmalade
A citrus jelly that also contains unpeeled slices or the rind of the citrus fruit.
marrow
The soft, fatty vascular substance found in the central cavity of a bone, particularly the shin and leg
bones; has an ivory color after it is cooked and a rich flavor.
marzipan
A sweet, pliable paste made of ground almonds, sugar and egg whites; often colored and shaped into
three-dimensional decoration or used as a candy filling or cake coating.
masa harina
1. Spanish for dough flour. 2. Flour made by grinding dried masa dough; used in Mexican U.S.
cuisines for breads, tortillas, tamales and other foods.
mask
1. To cover a food completely with a sauce or aspic. 2. To season food to such a degree that the
food’s flavor becomes indistinct.
melt
The process by which certain foods, especially those high in fat, gradually soften and then liquefy
when heated.
menu
A list of foods and beverages available for purchase.
meringue
A mixture of stiffly beaten egg whites and sugar; used as a topping for desserts or baked crisp into
cookies, disk, or shells for use in pastries or desserts.
mille-feuille
French for thousand leaves and used to describe any sweet or savory dish made with puff pastry.
mince
To chop very fine.
713
mirepoix
A mixture of coarsely chopped onions, carrots and celery used to flavor stocks, stews, and other
foods; generally a mixture of 50% onions, 25% carrots and 25% celery by weight.
mise en place
French for putting in place and used to describe the preparation and assembly of all necessary
ingredients and equipment for cooking.
mixing
To combine ingredients in such a way that they are evenly dispersed throughout.
molasses
A thick, sweet, brownish-black liquid that is a by-product of sugar refining; used in breads, cookies,
and pastries, for its distinctive, slightly bitter flavor and dark color.
nappe
To coat food with sauce.
nectar
1.A sugary liquid secreted by many flowers and attractive to bees. 2. In the United States, undiluted
fruit juice or a mixture of fruit juices. 3. In France, the diluted, sweetened juice of peaches, apricots,
guavas, or other fruits that would be too thick or tart to drink straight.
niçoise, à la
A French preparation method associated with the cuisine of Nice, France; the dishes are
characterized by the use of tomatoes, garlic, black olives, green beans and anchovies.
nitrites
Food additives such as sodium nitrite and potassium nitrite that are used as curing agents, color
stabilizers and/or preservatives in processed food such as meat products; converted in the stomach
into carcinogenic substances called nitrosamines.
noisette
French for hazelnut.
nori
Dark green, purple or black paper-thin sheets of dried seaweed with a sweet, salty ocean flavor; used
in Japanese cuisine to wrap sushi or as a garnish or flavoring.
O’ Brien potatoes
A dish of diced potatoes fried with onions and red and green swet peppers.
offal
Variety meats; edible organs and other portions of a mammal; includes the brain, heart, kidneys,
liver, pancreas, thymus (sweetbreads), tongue, stomach wall (tripe), hog intestines (chitterlings),
testicles (fries), spleen, ox tail, and pig’s feet.
oxidation
A chemical reaction between a substance and oxygen; it changes the nature of the substance, usually
to its detriment.
714
paella
A rustic Spanish dish of rice, vegetables, sausages, poultry, fish and shellfish seasoned with saffron..
pan broiling
A dry heat cooking method that uses conduction to transfer heat to food resting directly on a cooking
surface; very little fat is used.
pancetta
An Italian pork-belly bacon cured with salt, pepper and other spices (it is not smoked); available
rolled into a cylinder and used to flavor items such as pasta dishes, sauces and forcemeats.
panko
Large-flaked, unseasoned Japanese breadcrumbs.
papillote,en
A food enclosed in parchment paper or a greased paper wrapper and baked; the paper envelope is
usually slit open table side so that the diner can enjoy the escaping aroma.
parboiling
Partially cooking a food in boiling or simmering liquid; similar to blanching but the cooking time is
longer.
paring
To remove the thin outer layer of foods such as apples, potatoes, etc.
Parisian scoop
The smaller scoop on a two-scoop melon baller; to cut fruit or vegetables into small round balls.
pâte (paht)
French for dough, paste or batter.
patty shell
A small, baked cup-shaped shell, usually made of puff pastry, used to hold individual servings of
creamed preparations.
715
pesto
An Italian pasta sauce made from basil, garlic, olive oil, pine nuts and Parmesan cheese.
petit four
1. A French term for any bite-sized cake, pastry, cookie or confection served after a meal or with tea
or coffee. 2. A French confection consisting of a small piece of filled sponge cake coated with
fondant icing and elaborately decorated.
phyllo
Pastry dough made with very thin sheets of a flour and water mixture; several sheets are often
layered with melted butter and used in sweet or savory preparations.
pilaf
A cooking method for grains; the grains are lightly sauteed in hot fat and then a hot liquid (usually
stock) is added; the mixture is simmered without stirring until the liquid is absorbed.
pinch
A traditional measure of volume; refers to the amount of a seasoning or other food one can hold
between the thumb and forefinger.
piquant
An agreeably pungent, sharp or tart aroma or flavor.
poach
A moist heat cooking method, where the food is just covered with liquid, and is cooked very slow.
(1600F-1800F)
polenta
1. Italian for cornmeal. 2. An Italian dish made by cooking cornmeal with a liquid until it forms a
soft mass; eaten hot or cooled and cut into squares and grilled or fried.
potage
French for soup and used to describe a pureed soup that is usually thickened.
proofing
The rise given shaped yeast products just prior to baking.
purée
v. To process food to achieve a smooth pulp. n. Food that is processed by mashing, straining or fine
chopping to achieve a smooth pulp.
quart
A measure of volume in the U.S. system; 32 fluid ounces equal 1 quart and four quarts equal one
gallon.
quatre-épices
French for four spices and used to describe a blend of black peppercorns with lesser amounts of
nutmeg, cloves and dried ginger (sometimes cinnamon or allspice is added).
716
quenelle
A small ovoid dumpling made of seasoned ground fish, chicken, veal or game, bound with panada or
egg and poached in stock; usually served with a rich sauce or in a soup.
ramekin
A small ceramic soufflé dish.
rancid
A tasting term to describe a product with a fetid or tainted character.
reconstitute
To build up again by adding back the part or parts that have been subtracted, such as adding back the
appropriate amount of water to dry milk solids.
reduce
To cook a liquid mixture until the quantity decreases through evaporation; typically done to
concentrate flavors and thicken liquids.
roux
A cooked mixture of equal parts flour and fat, by weight, used to thicken soups and sauces.
salamander
A small overhead broiler used primarily to finish or top brown foods.
sautéing
To cook in a small amount of fat, very quickly and lightly usually with high heat.
savory
Food that is not sweet.
scald
To heat a liquid, usually milk, to just below the boiling point.
score
To make shallow cuts in meat or fish, usually in a diamond pattern; done for decorative purposes, to
assist in absorbing flavors and to tenderize a product.
scum
The froth that forms on the top of boiling liquids; usually contains impurities and other undesirable
items and is removed with a skimmer.
sear
To brown a food over high heat; usually done as a preparatory step for combination cooking
methods.
717
serrano chile pepper
A short, tapered fresh chile with a green or orange-red color, thick flesh and very hot flavor.
set
To allow a mixture to thicken or congeal, usually by chilling (ex. Gelatin).
shallot
A member of the onion family, formed like garlic with a head composed of several cloves covered in
a thin papery skin. The flavor is more subtle than an onion and less harsh than garlic.
shocking
Submerging a food (usually vegetables) in cold water to cool it quickly and prevent further cooking.
short
A term used to describe a pastry dough that contains a high ration of fat; this creates a tender crisp
product.
sift
To pass dry ingredients, such as flour and baking powder, through a sieve to remove lumps and for
effective blending.
simmer
Slow cooking in liquid just below the boiling point.
skewering
To fasten meat or poutry on a long pin during cooking.
slurry
A mixture of raw starch and a cold liquid used for thickening.
smoke point
The temperature at which a fat begins to break down, releasing an acrid blue gas and giving a burned
flavor to foods.
smother
A cooking method in which food is completely covered with another food or sauce while baking or
braising in a covered container.
spices
Any of a large group of aromatic plants whose bark, roots, seeds, buds or berries are used as a
flavoring.
splash
An imprecise measure of volume for a liquid; usually a small amount.
steaming
A moist heat cooking method in which the heat is transferred by direct contact from steam to the
food being cooked.
718
steep
To soak a food or seasoning in a hot liquid to extract flavor and or color.
stir
To mix food in a slow circular motion.
stir-fry
A dry heat cooking method similar to sautéeing in which foods are cooked over very high heat with
little fat, while stirring constantly and briskly; usually done in a wok.
stock
The un-thickened liquid in which meat, bones, poultry, fish, and or vegetables have been cooked;
used as a base for soups and sauces.
strain
To pour foods through a sieve, strainer, china cap, or cheese cloth to separate or remove the liquid
component from the solids.
streusel
A crumbly mixture of fat, flour, sugar and sometimes nuts and spices; used to top baked goods.
sweating
Cooking food (usually vegetables) in a small amount of fat, usually covered, over low heat without
browning until the food softens and releases moisture; sweating allows the food to release its flavor
more quickly when cooked with other foods.
tabouli
A Middle Eastern dish consisting of bulghur wheat mixed with tomatoes and onions, flavored with
parsley, mint, olive oil and lemon juice; served cold.
table d’ hôte
A menu offering a complete meal for a set price; also known as prix fixe.
tahini
A thick, oily paste made from crushed sesame seeds and used in Middle Eastern cuisines as a
flavoring.
tapenade
A thick paste made from capers, anchovies, olives, olive oil, lemon juice and seasonings from
France’s Provance region; used as a condiment, garnish and sauce.
tempering
The process of slowing adding a hot liquid to eggs or other foods to raise their temperature without
causing them to curdle.
toque
The tall, white, pleated hat worn by a chef.
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tourner
French for to trim or to turn; used to describe foods, usually vegetables cut into football shaped
pieces with seven equal sides and blent ends.
truss
To secure poultry or other food with string, skewers or pins so that it maintains its shape during
cooking.
vegan
A vegetarian who does not eat any animal products.
vinaigrette
A temporary emulsion of oil and vinegar seasoned with herbs, spices, salt and pepper; used as a salad
dressing or sauce.
vol-au-vent
A large, deep puff pastry shell often filled with a savory mixture and topped with a pastry lid.
whip
Rapid beating with a whip or whisk to increase volume by mixing in air.
zest
v. To remove strips of rind from a citrus fruit. n. The colored, outermost layer of citrus rind; used for
flavoring creams, custards and baked goods.
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