Bavarians Chiffons Mousses And Souffls

All the preparations in this section have one thing in common They all have a light, fluffy, or puffed texture created by the addition of whipped cream, beaten egg whites, or both. Although these particular products may be new to you, you should have little trouble learning to prepare them if you have already studied the previous chapter and the first part of this chapter. Once you have learned to prepare cr me anglaise, pastry cream, starch-thickened fruit fillings,meringues, and whipped cream...

Shiitake Mushrooms and Roasted Shallots

Turkey Scaloppine With Mushrooms

Portions 10 Portion size 4 oz (125 g) plus garnish 21 2 lb 1.25 kg Boneless, skinless 15 oz 450 g Shiitake mushrooms, to taste to taste White pepper for dredging for dredging Flour (prepared using the recipe for Roasted Winter Vegetables, p. 567) Calories, 280 Protein, 31 g Fat, 11 g (36 cal.) Cholesterol, 85 mg Carbohydrates, 13 g Fiber,1 g Sodium, 140 mg. 1. Cut the turkey breast across the grain into 20 scaloppine, about 2 oz (60 g) each, using the procedure for cutting veal (Figure 11.9)....

Variations

Additions to Chicken Salad Add any of the following ingredients to the basic recipe 6 oz (175 g) broken walnuts or pecans 6 hard-cooked eggs, chopped 8 oz (225 g) seedless grapes, cut in half, and 3 oz (90 g) chopped or sliced almonds 8 oz (225 g) drained, diced pineapple 8 oz (225 g) diced avocado 1 lb (450 g) peeled, seeded, diced cucumber, substituted for 1 lb of the celery 8 oz (225 g) sliced water chestnuts Substitute 28 diced hard-cooked eggs for the chicken in the basic recipe....

Menu Planning

A well-planned menu takes care to utilize ingredients efficiently and in a way that avoids waste.When writing a menu, consider the following guidelines for total utilization of foods. Unless you use only portion-controlled meats,poultry,and fish and only frozen and canned vegetables,you will have edible trim.You can either throw it away and call it a loss, or you can use it and make money on it. Plan recipes that utilize these trimmings and put them on the menu. For example Use small meat...

Completed Cooked Yield Test Form

Item roast, fr.esh .h.am AP price per lb .3 49 Cooking temperature 3.2.5.0 Net raw weight (1) I.2. lb Net cost per lb (2) .3 9.3 Total net cost (3) M7 16 Weight as served (4) 8 .lb . 4. Cooked cost per lb (3 divided by 4) (5) Shrinkage (1 minus 4) (6) Percentage of shrinkage (6 divided by 1) (7) Total percentage of cost increase (5 divided by AP price per lb) (8) 1.6.4. In some cases, on the other hand, your portions may be based on cooked weight. This is most often true of roasts. For...

Classification And Market Forms

The following terms are used to classify poultry Kind the species, such as chicken, turkey, or duck. Class the subdivision of kind, depending on age and sex. Style the amount of cleaning and processing. Live almost never purchased in food service. Dressed killed, bled, and plucked.Also rarely seen in food service. Ready to cook dressed and eviscerated,with head and feet removed. State of refrigeration chilled or frozen. Table 12.1 describes the kinds and classes of domestic poultry. Chicken is...

Emulsified French Dressing

Place the eggs in the bowl of a mixer and beat with the whip Mix together the dry ingredients and add to the bowl. Beat Turn the mixer to high speed. Very slowly begin adding the When the dressing becomes thick, thin with a little of the Gradually beat in the remaining oil alternately with the 7. The dressing should be pourable, not thick like mayonnaise. If it is too thick, taste for seasonings first. If the dressing is not tart enough, thin with a little vinegar or lemon juice. If it is tart...

2625ml Divide By 250ml

Kitchen Math Exercises Metric Versions This appendix includes metric sample calculations corresponding to the calculations in the text that use U.S. measures. Refer to the appropriate pages in the text for explanations. Beef Tenderloin Tips and Mushrooms la Cr me To determine quantities for 18 portions, divide new yield by old yield to find conversion factor To determine quantities for 40 portions at 175 grams each, first find the total yield of the old recipe. Multiply the portions by the...

Pesce con Salsa Verde

Portions 16 Portion size 1 piece offish, plus P i oz (45 mL) sauce Court bouillon Onion, sliced Celery, chopped Parsley stems Bay leaf Fennel seeds Salt 1. Combine the court bouillon ingredients in a pot. Simmer for 15 minutes. crusts removed Wine vinegar Parsley, leaves only Garlic Soak the bread in the vinegar for 15 minutes, then squeeze it out. Combine the parsley, garlic, capers, and anchovies on a cutting board and chop them very well. Mash the egg yolks and the bread pulp together in a...

Hollandaise And Barnaise

Hollandaise is considered an egg-thickened sauce, but the egg doesn't thicken by coagulation as it does in a liaison or in a custard sauce. Instead,it works by emulsification. An emulsion is a uniform mixture of two unmixable liquids. In the case of hollandaise, the two liquids are melted butter and water (including the water in the lemon juice or the vinegar reduction).The two stay mixed and thick because the butter is beaten into tiny droplets and the egg yolks hold the droplets apart.You...

Puddings

It is difficult to give a definition of pudding that includes everything called by that name.The term is used for such different dishes as chocolate pudding, blood sausages (blood puddings), and steak-and-kidney pudding. In this chapter, however, we consider only the more popular dessert puddings. Two kinds of puddings, starch-thickened and baked, are the most frequently prepared in food service kitchens. These are the types we discuss here. A third type, steamed pudding, is less often served,...

Recipes And Techniques

Taqueria Tsunami Recipes

Thorough mise en place is extremely important in salad-making. Little cooking is in-volved,but a great deal of time-consuming handwork is. Salads can be made quickly and efficiently only if the station is set up properly. Procedure for Quantity Salad Production_ When salads are made in quantity, an assembly-line production system is most efficient. Figure 21.1 illustrates this technique. Remember the rules of safe food handling. Most salad ingredients are eaten without further cooking, so it is...

Broiled Poussin or Cornish Hens with Mustard Crust

Calories, 920 Protein, 81 g Fat, 60 g (59 cal.) Cholesterol, 300 mg Carbohydrates, 12 g Fiber, 2 g Sodium, 1630 mg. 1. Lift the neck skin of each chicken and remove the wishbone by scraping the meat from the bone with a small sharp knife. Remove the backbone and split open, as shown in Figure 12.4. Tuck each wing tip behind the breast as shown. Push a skewer through a middle wing joint, through the breast, and through the second middle wing joint. Push another skewer through from one thigh to...

Chicken Chasseur

Portions 10 Portion size 1 2 chicken 3floz (90 mL) sauce U.S. Metric Ingredients 5 Chickens, 2-2 4 lb (0.9-1 kg) 5 Chickens, 2-2 4 lb (0.9-1 kg) 2 oz 60 g Shallots or onions, cut 8 oz 250 g Mushrooms, sliced 8 oz 250 g Tomato concass , fresh 4 oz 125 g Drained, chopped canned 2 tbsp 30 mL Chopped parsley Calories, 780 Protein, 76 g Fat, 47 g (55 cal.) Cholesterol, 250 mg Carbohydrates,72 g Fiber, 1 g Sodium, 290 mg. Note Large chickens may be used, if desired. For 3VS-lb (1.6-kg) chickens, use...

Boiled and Steamed Rice

Portions 10 Portion size 4V2-5 oz (140 g) Calories 200 Protein, 4 g Fat, 2.5 g (12 cal.) Cholesterol, 5 mg Carbohydrates, 39 g Fiber 1 g Sodium, 260 mg. Calories 200 Protein, 4 g Fat, 2.5 g (12 cal.) Cholesterol, 5 mg Carbohydrates, 39 g Fiber 1 g Sodium, 260 mg. Wash rice in cold water until water is Wash rice in cold water until water is Wash rice in cold water until water is clear (optional step see pp. 620-621 clear (optional step see pp. 620-621 clear (optional step see pp. 620-621 Combine...

Sauteing And Panfrying

As in meat cookery, the exact distinction between saut ing and pan-frying fish is impossible to draw. For many purposes, the two terms are used interchangeably. A classic method for saut ing fish is called la meuni re (mun yair). In this preparation, the product is dredged in flour and saut ed in clarified butter or oil. It is then plated and sprinkled with lemon juice and chopped parsley, and freshly prepared hot brown butter (beurre noisette) is poured over it.When the hot butter hits the...

Handling Dried Vegetables

There are two basic kinds of dried vegetables. Dried beans and peas have been used as food for thousands of years, and they continue to be important foods even today. In fact, with today's increased interest in healthful eating and in vegetables of all sorts,many more interesting varieties of beans are widely available now than only a few years ago. Although legumes are dried forms of seed vegetables, they are hard and starchy and handled much like grains (which are also dried seeds). Grains...

Rolledin Doughs Danish Pastry And Croissants

Rolled-in doughs contain many layers of fat sandwiched between layers of dough.These layers create the flakiness you are familiar with in Danish pastry. Two basic kinds of rolled-in yeast doughs are made in the bakeshop Rolled-in doughs are mixed only slightly because the rolling-in procedure continues to develop the gluten. Butter is the preferred fat for flavor and the melt-in-the-mouth quality of rolled-in doughs. Specially formulated shortenings are available when lower cost and greater...

Small Sauces

For each of the following sauces, add the listed ingredients to 1 qt (1 L) demi-glace, as indicated. Reduce by three-fourths 1 cup (250 mL) dry red wine, 2 oz (60 g) chopped shallots, 4 tsp (1 mL) crushed peppercorns, a pinch of dried thyme, and ' S bay leaf. Add 1 qt (1 L) demi-glace, simmer 15 to 20 minutes, and strain. Swirl in 2 oz (60 g) raw butter, cut in pieces. Garnish with diced or sliced beef marrow, poached in salted water. Reduce 6 fl oz (200 mL) red wine and 2 oz (60 g) chopped...

The Baking Process

The changes undergone by a dough or batter as it bakes are basically the same for all baked products, from breads to cookies and cakes. You should know what these changes are so you can learn how to control them. The stages in the baking process take place as follows. 1. Formation and expansion of gases. Some gases are already present in the dough, as in proofed bread dough and in sponge cake batters. As they are heated, the gases expand and leaven the product. Some gases are not formed until...

Carbohydrates

Carbohydrates are compounds consisting of carbon, hydrogen, and oxygen atoms bound together in chains of varying lengths. Sugars are simple carbohydrates. Simple sugars, such as glucose, are small compounds containing 6 carbon atoms.Table sugar, or sucrose, is a larger sugar molecule with 12 carbon atoms. Sugars are found in sweets and, to a lesser extent, in fruits and vegetables. Starches are complex carbohydrates consisting of long chains of simple sugars bound together. They are found in...

Frozen Desserts

The popularity of ice cream needs no explanation.Whether a plain scoop of vanilla ice cream in a dish or an elaborate assemblage of fruits, syrups, toppings, and numerous flavors of ice cream and sherbet, frozen desserts appeal to just about everyone. Ice cream is a smooth,frozen mixture of milk, cream, sugar, flavorings, and, some-times,eggs. Philadelphia-style ice cream contains no eggs,while French-style ice cream contains egg yolks.The eggs add richness and help make a smoother product...

Temporary Emulsions

A simple oil and vinegar dressing is called a temporary emulsion because the two liquids always separate after being shaken. The harder the mixture is beaten or shaken, the longer it takes for it to separate. This is because the oil and water are broken into smaller droplets, so the droplets take longer to recombine with each other so the oil and water can separate.When a mixture of oil and vinegar is mixed in a blender, the resulting mixture stays in emulsion considerably longer. Some...

Mushrooms A Special Topic

Because of the great interest today in exotic mushrooms, and because eating some poisonous species of wild mushrooms can be fatal, it is important for the cook to be familiar with at least the most popular varieties of exotic mushrooms, both cultivated and wild. Although hundreds of mushroom varieties are edible, until recently only the common cultivated button mushroom was used with any frequency in most commercial kitchens. Now, however, many varieties are available. Some of these mushrooms,...

Contents

Recipe Contents xii About Le Cordon Bleu xxiv Foreword xxv Preface xxvi Acknowledgments xxix chapter 1 the food service industry 2 A History of Modern Food Service 4 Sidebar Two Important Cookbooks 6 Sidebar Caterina de Medici 8 The Organization of Modern Kitchens 8 Standards of Professionalism 11 Food Hazards 16 Personal Hygiene 25 Food Storage 26 Food Handling and Preparation 28 Cleaning and Sanitizing Equipment 30 Rodent and Insect Control 32 Setting Up a System for Food Safety 32 Safety 35...

Standards of Quality for Poached Eggs

Compact, round shape, not spread or flattened. 3. Firm but tender whites warm, liquid yolks. Use the freshest Grade AA eggs whenever possible for best results. These maintain their shape best because the yolks and whites are firm. If eggs are not very fresh, add 1 teaspoon salt and 2 teaspoons distilled vinegar per quart of water (5 mL salt and 10 mL vinegar per liter). The vinegar helps coagulate the egg white faster so it keeps a better shape. Vinegar is not necessary if very fresh eggs are...

Whole Wheat Flour

Whole wheat flour is made by grinding the entire wheat kernel, including the bran and germ.The germ,which is the embryo of a new wheat plant, is high in fat,which can become rancid.This is why whole wheat flour does not keep as well as white flour. Because it is made from wheat, whole wheat flour contains gluten, so it can be used alone in bread making. However, a bread made with 100 percent whole wheat will be heavy because the gluten strands are cut by the sharp edges of the bran flakes....

Hollandaise Sauce I

Calories, 280 Protein, 1 g Fat, 31 g (99 cal.) Cholesterol, 155 mg Carbohydrates, 0 g Fiber, 0 g Sodium, 310 mg. Review the guidelines for preparing hollandaise and b arnaise (p. 181). Clarify the butter (see p. 178). You should have about 2 lb (900g) clarified butter. Keep the butter warm but not hot. Calories, 280 Protein, 1 g Fat, 31 g (99 cal.) Cholesterol, 155 mg Carbohydrates, 0 g Fiber, 0 g Sodium, 310 mg. Combine the peppercorns, salt, and vinegar in a saucepan and reduce until nearly...

Guidelines for Making Fruit Salads

Fruit salads are often arranged rather than mixed or tossed because most fruits are delicate and easily broken. An exception is the Waldorf salad, made of firm apples mixed with nuts, celery, and a mayonnaise-based dressing. 2. Broken or less attractive pieces of fruit should be placed on the bottom of the salad, with the more attractive pieces arranged on top. 3. Some fruits discolor when cut and should be dipped into an acid such as tart fruit juice. See pages 680-684 for pre-preparation...

Understanding Vegetarian Diets

Preparing food for anyone who follows a restricted diet requires understanding the nature and limitations of that diet.Vegetarian diets present challenges because there are several types of vegetarianism. A vegetarian diet is one consisting entirely or mostly of foods derived from plants. Most committed vegetarians fall into one of the categories listed below. The vegan diet is the most restrictive form of vegetarianism.Vegans eat plant products only. All animal products,including dairy...

Poached Beef Tenderloin with Beef Short Rib Ravioli in Morel Consomm

Portions 16 Portion size 4 oz (125 g) meat, 3 oz (90 g) ravioli, 3 mushrooms, 3 floz (90 mL) consomm Portions 16 Portion size 4 oz (125 g) meat, 3 oz (90 g) ravioli, 3 mushrooms, 3 floz (90 mL) consomm Short Ribs (p. 335) cup 125 mL Chopped parsley 4 cup 60 mL Grated parmesan cheese 2 lb 1 kg Fresh Egg Pasta (p. 640) 1. Prepare the ravioli filling Shred the meat and place it in a bowl. Add the chopped parsley and cheese. Mix well. 2. If the meat mixture is dry, moisten with a little of the...

How Does The Baker Control Gluten

Flour is mostly starch, but its protein or gluten content, not its starch, concerns the baker most.Without gluten proteins to give structure, baked goods would not hold together. The baker must be able to control the gluten, however. For example, we want French bread to be firm and chewy, which requires much gluten. On the other hand, we want cakes to be tender, which means we want very little gluten development. Ingredient proportions and mixing methods are determined, in part, by how they...

Pie Doughs

Before you begin studying this section, it would be a good idea for you to review the section on gluten development in Chapter 29. Pie pastry is a simple product in terms of its ingredients flour, shortening,water, and salt.Yet success or failure depends on how the shortening and flour are mixed and how the gluten is developed.The key to making pie dough is proper technique,and you will remember the techniques better if you understand why they work. Pastry flour is the best choice for pie...

Starches

In addition to flours, other starch products are also used in the bakeshop. Unlike flour, they are used primarily to thicken puddings, pie fillings, and similar products.The principles of thickening with starches are covered in Chapter 8. The most important starches in dessert production are as follows. 1. Cornstarch has a special property that makes it valuable for certain purposes. Products thickened with cornstarch set up almost like gelatin when cooled. For this reason, it is used to...

Food Hazards

Preventing food-borne illness is one of the most important challenges facing every food service worker. In order to prevent illness, a food worker must understand the sources of food-borne disease. Most food-borne illness is the result of eating food that has been contaminated. To say that a food is contaminated means it contains harmful substances that were not present originally in the food. In other words, contaminated food is food that is not pure. In this section we first discuss the...

Salsa Cruda

Calories, 10 Protein, 0 g Fat, 0 g (0 cal.) Cholesterol, 0 mg 1. Chop the tomatoes fine. (You may peel them, but it is not necessary.) 2. Remove the stem end of the chiles. Chop the chiles fine. 4. Mix together the tomato, chiles, onion, cilantro, and lime juice or vinegar. Dilute with water or tomato juice to make a thick, chunky sauce. This sauce is used as a table condiment with many dishes, including eggs, broiled meats, tacos, tortillas, and beans. It is best if used within a few hours. 1....

Broiled Salmon in Escabeche

In a nonreactive container, mix together the lime juice, salt, pepper, ground cumin, and ground allspice. Place the salmon steaks in the mixture, turning them to 18 in. (3 mm) thick Garlic cloves, peeled and halved Pickled jalapenos, sliced Sachet Whole cloves Whole allspice Peppercorns Cumin seed Bay leaves, broken Dried oregano Cinnamon stick Cider vinegar Water 4. Heat the oil in a saut pan over moderate heat. 5. Add the onion. Saut until lightly browned. 6. Add the garlic and jalapenos....

Uidelines for Making Mayonnaise

Use fairly bland ingredients if the mayonnaise is to be used as a base for other dressings. The mayonnaise will be more versatile as a base if it has no strong flavors. Olive oil and other ingredients with distinctive flavors may be used for special preparations. 2. Use the freshest eggs possible for the best emulsification. For safety, use pasteurized eggs. 3. Have all ingredients at room temperature. Cold oil is not easily broken into small droplets, so it is harder to make an emulsion. 4....

Sauteed Veal Sweetbreads with Shiitake Mushrooms and Port Wine Sauce

Portions 10 Portion size 4 oz (125 g) sweetbreads, plus sauce and garnish to taste to taste as needed as needed to taste to taste as needed as needed Sweetbreads, blanched, trimmed, and pressed according to the procedure on page 279 Salt Pepper Flour as needed as needed Clarified butter 154 lb 625 g Shiitake mushrooms, caps only, cut into strips to taste to taste Salt 1 pt 500 mL Port Wine Sauce (p. 175) Calories, 330 Protein, 23 g Fat, 16 g (43 cal.) Cholesterol, 340 mg Carbohydrates, 17 g...

Fillings

Many kinds of pie filling, especially fruit fillings and cream fillings, depend on starch for their thick texture. Cornstarch is used for cream pies because it sets up into a firm gel that holds its shape when sliced. Cornstarch may also be used for fruit pies. Waxy maize and other modified starches are best for fruit pies because they are clear when set and make a soft paste rather than a firm gel.Waxy maize should be used for pies that are to be frozen because it is not broken down by...

Lombatine di Maiale alla Napoletana

Portions 16 Portion size 1 chop, 3-4 oz (90-125 g) vegetables U.S. Metric Ingredients 1. Char the peppers over a gas flame until the skin is black. Rub off the blackened skin under cold running water. Remove and discard the seeds and core and cut the peppers into batonnet (see note). 3. Peel, seed, and chop the tomatoes. Calories, 430 Protein, 45 g Fat, 23 g (49 cal.) Cholesterol, 125 mg Carbohydrates, 9 g Fiber, 2 g Sodium, 100 mg. Calories, 430 Protein, 45 g Fat, 23 g (49 cal.) Cholesterol,...

Cutting Techniques

Parisienne Vegetable Cut

Different parts of the blade are appropriate for different purposes, as shown in Figure 7.7. (Note Prying off bottle caps is not a function of any part of the knife.) Using different parts of the knife blade. Using different parts of the knife blade. (a) The tip of the knife, where the blade is thinnest and narrowest, is used for delicate work and small items. (b) The center of the blade is used for most general work. (c) The heel of the knife is used for heavy or coarse work, especially when...

Beurre Blanc

Dry white wine White wine vinegar Shallots, chopped 1. Combine the wine, vinegar, and shallots in a saucepan. Reduce until about 1 oz (30 mL) liquid remains. Calories, 210 Protein, 0 g Fat, 23 g (94 cal.) Cholesterol, 60 mg Carbohydrates, 1 g Fiber, 0 g Sodium, 240 mg. 2. Cut the butter into small pieces. 3. Add the butter to the hot reduction. Set the pan over moderately high heat and whip vigorously. When the butter is nearly all melted and incorporated, remove from the heat and continue to...

Kinds of Marinades

Used when long keeping quality is important. Modern refrigeration has made cooked marinades less widely used.An advantage of cooked marinades is that spices release more flavor into the marinade when it is cooked. Most widely used for long marination under refrigeration. For example, see the recipe for Sauerbraten (p. 345). Figure 7.22 shows meat in a raw marinade. Beef chuck in a raw marinade of red wine, wine vinegar, spices, and aromatic vegetables. Beef chuck in a raw marinade of red wine,...

History Of Modern Food Service

The value of history is that it helps us understand the present and the future. In food service, knowledge of our professional heritage helps us see why we do things as we do, how our cooking techniques have been developed and refined, and how we can continue to develop and innovate in the years ahead. An important lesson of history is that the way we cook now is the result of the work done by countless chefs over hundreds of years. Cooking is as much science as it is art. Cooking techniques...

The Submersion Method Poaching And Simmering In Court Bouillon

Court bouillon may be defined as water containing seasonings, herbs, and usually an acid,used for cooking fish.The name means short broth'in French, so called because it is made quickly, unlike stocks. In quantity food service, this method is perhaps used most often for cooking large whole fish that are to be decorated and served cold on a buffet. Slightly higher simmering temperatures are used for cooking crustaceans, such as lobster, crab, and shrimp. The famous preparation called truit au...

Common Seasoning And Flavoring Ingredients

Any food product can be used as a flavoring ingredient, even meat (as when crumbled bacon is added to sauteed potatoes or diced ham is included in a mirepoix). Sauces, which are complex preparations containing many flavoring ingredients, are themselves used as flavorings for meat, fish, vegetables, and desserts. We obviously cannot treat all possible flavoring ingredients here, but we discuss some of the most important as follows. A survey of herbs and spices is provided in Table 4.1 on pages...

Panning Baking And Cooling

Lining the sheets with parchment or silicone paper is fast, and it eliminates the necessity of greasing the pans. 3. A heavily greased pan increases the spread of the cookie. A greased and floured pan decreases spread. 4. Some high-fat cookies can be baked on ungreased pans. 1. Most cookies are baked at a relatively high temperature for a short time. 2. Too low a temperature increases spreading and may produce hard, dry, pale cookies. 3. Too high a temperature decreases spreading and may burn...

Oil And Vinegar Dressings

Basic vinaigrette, the first recipe in this section, is a simple mixture of oil,vinegar, and seasonings. It can be used as is, but it is usually the base for other dressings, such as the variations that follow. The ratio of oil to vinegar in a basic vinaigrette is 3 parts oil to 1 part vinegar. This is not a divine law, however, and the proportions may be changed to taste. Some chefs prefer a 2 1 ratio, while others prefer a 4 1 or even 5 1 ratio. Less oil makes the dressing more tart, while...

White Wheat Flour

White wheat flour is milled from wheat kernels after the outer covering, called bran, and the germ are removed.Wheat flour contains about 63 to 73 percent starch and 7 to 15 percent protein.The rest is moisture, fat, sugar, and minerals. Wheat flour is the source of the protein called gluten,which you remember is one of the essential elements in baking. Bakers select flour on the basis of its gluten content. Flours high in protein are called strong, and those low in protein are called weak....

Low Fat Buttermilk Yogurt Dressing

Metric unflavored Buttermilk Prepared mustard, French or Dijon style Wine vinegar Lemon juice Worcestershire sauce Chopped parsley Finely chopped garlic Shallots, chopped fine Celery seed Sugar Salt Pepper Calories, 15 Protein, 1 g Fat, 0 g (0 cal.) Cholesterol, 0 mg Carbohydrates, 3 g Fiber, 0 g Sodium, 45 mg. 1. Mix all ingredients together until uniformly blended. appetizer salad accompaniment salad main-course salad separate-course salad dessert salad four...

Quail with Balsamic Glaze

Portions 12 (see note) Portion size 1 quail plus garnish U.S. Metric Ingredients 1 lb 500 g Dried black-eyed peas 112 fl oz 45 mL Lemon juice 2. Soak and simmer the black-eyed peas until cooked. See page 610 for information on cooking dried beans. The black-eyed peas may be cooked ahead of time and cooled. 3. Heat the olive oil in a saucepan. Add the peas and cook until heated through. Add the lemon juice. Season to taste with salt and pepper. In another saucepan or saut pan, heat the olive oil...

Guidelines for Making Gelatin Salads

It is important to use the right amount of gelatin for the volume of liquid in the recipe. Too much gelatin makes a stiff, rubbery product. Too little makes a soft product that will not hold its shape. Basic proportions for unflavored gelatin are 2Y2 ounces dry gelatin per gallon (19 g per liter) of liquid, butyou will almost always need more than this because of acids and other ingredients in the recipe. Basic proportions for sweetened, flavored gelatin are 24 ounces per gallon (180 g per...

Salad Bars And Buffet Service

Salad bars are frequent fixtures in restaurants and are popular with both customer and restaurateur.The customer enjoys being able to custom make a salad with selections from a large bowl of greens, smaller containers of assorted condiments, and a variety of dressings.The restaurateur likes them because they take some of the pressure off the dining room staff during service. Many restaurants have designed unique salad bars that have become almost a trademark. Others may not have salad bars as...

Vegetable Caper Relish

Zucchini (outside part only, without the seeds), cut brunoise Red pepper, roasted and peeled (p. 529), cut brunoise Cucumber, peeled, seeded cut brunoise Calories, 25 Protein, 0 g Fat, 2 g (69 cal.) Cholesterol, 0 mg Carbohydrates, 2 g Fiber, 0 g Sodium, 55 mg. Heat the olive oil in a saute pan over low heat. Add the carrots, zucchini, fennel, and shallots. Sweat just until the In a bowl, combine the sweated vegetables with the red pepper, cucumber, capers, and vinegar. Mix well. Season to...

Gluten Development In Quick Breads

Only slight gluten development is desired in most quick breads.Tenderness is the desired quality, in contrast to the chewy quality of yeast breads. In addition, chemical leavening agents do not create the same kind of textures that yeast does and are not strong enough to create a light, tender product if the gluten is too strong. 1. Muffin, loaf bread, and pancake batters are mixed as little as possible,just until the dry ingredients are moistened.This,plus the presence of fat and sugar,keeps...

Ollingin Procedure for Danish and Croissant Dough

The rolling-in procedure has two parts. Enclosing the fat in the dough. In the method illustrated in Figure 30.3, the fat is spotted on two-thirds of the dough and the dough is folded in thirds like a business letter. This results in five layers three layers of dough and two layers of fat. Rolling out and folding the dough to increase the number of layers. In these doughs, we use a simple fold, or three-fold, which means that we fold the dough in thirds. Each complete rolling and folding step...

Guidelines for Using Herbs and Spices

Be familiar with each spice's aroma, flavor, and effect on food. Looking at a spice chart, including the one in this book, is no substitute for familiarity with the actual product. 2. Store dried herbs and spices in a cool place, tightly covered, in opaque containers. Heat, light, and moisture cause herbs and spices to deteriorate rapidly. 3. Don't use stale spices and herbs, and don't buy more than you can use in about six months. Whole spices keep longer than ground, but both lose much flavor...

The Balanced Diet

Daily Food Charts

In order to stay healthy, we must consume a varied diet that contains all the essential nutrients. In addition, we must limit our intake of foods that can be harmful in large quantities. Although researchers still have much to learn about nutrition and our knowledge is constantly changing, there is strong evidence about what good eating patterns are. According to government health agencies, the following guidelines are suggested for maintaining a healthful diet. It should be noted that these...

Date Prune or Apricot Filling

2 lb 1 kg Dates, prunes pitted , or dried apricots 6 oz 200 g Sugar Calories, 65 Protein, 0 g Fat, 0 g 0 cal. Cholesterol, 0 mg Carbohydrates, 17 g Fiber, 1 g Sodium, 0 mg. 1. Chop dried fruit very fine or pass through a grinder. 2. Combine all ingredients in a saucepan. Bring to a boil. Simmer and stir until thick and smooth, about 10 minutes.

Cookie Characteristics And Their Causes

Cookies come in an infinite variety of shapes, sizes, flavors, and textures. Characteristics that are desirable in some are not desirable in others. For example, we want some cookies to be crisp and others to be soft.We want some to hold their shape and others to spread during baking. In order to produce the characteristics we want and to correct faults, it is useful to know what causes these characteristics. Cookies are crisp if they are very low in moisture.The following factors contribute to...

French English Cooking Vocabulary

Abaisser ah bay say To roll a dough to the desired thickness with the aid of a rolling pin. Abats ah bah Offal internal organs of butchered animals sold mainly by stores called triperies that specialize in this.White offal are sweet-breads,feet,brains. Red offal are heart,lungs,liver. Abattis ah bah tee The feet, neck, head, wingtips, liver, gizzard, and heart of poultry. Accommoder ah koh mo day To prepare and season a dish for cooking. Acidifier ah si di fee ay To add lemon juice or vinegar...