Basics homework: chi1-3 and 7 quizzes for all chapters review study measurements Syllabus quiz Chapter 1 Escoffier

considered greatest chef that ever lived. Rejected confusion of grand cuisine. Decided to serve things in courses. Reorganized kitchen to create brigade system. Chapter 2 What bacteria need to growFATTOM Food hazards biological chemical physical allergens contaminated- contains harmful substances not originally present Hazard- substance in food that can cause illness or injury pathogens- microorganismdiseasen cause disease microorganism- single celled organism tha tcan be seen with microscope bacteria- cause most food borne illnesses. are everywhere. some harmless, some beneficial, some undesirable (cause food spoilage) or disease causeing (pathogens) Don't always leave detectable odors or tastes. Pathogens cause disease in 3 ways: 1. intoxication- caused by poisons the bacteria produce while they grow. Fod is then eaten with toxins. 2. infection- bacteria get into intestinal system and attack the body. 3. toxin mediated infections- bacteria get into body and grow. poisons are produced as they grow. most food borne diseases are this kind Bacteria grow by splitting in half. double every 15-30 minutes. one million in 6 hrs. Conditions for growth: 1. food- prefer protein 2. moisture 3. temperature- 41-135 F. 4. acidity or alkalinity- prefer ph7, neutral oxygen-some aerobic, some anaerobic. facultative grow in both environments-most commone for food bourne illness. time- lag phase- time it takes to adjust to their new environment TCS foods- potentially hazardous foods (time/temperature control for safety). provide a good environment for the growth of disease causing microorganisms. We have most control over temperature.

Bacteria can't move on their own- locomotion- we move them! Protection against bacteria: Keep bacteria from spreading Stop bacteria from growing Kill bacteria Sanitize-kill disease causing bacteria viruses- smaller than bacteia, genetic material surrounded by a protein layer. must be inside a living cell to reproduce. can't be dormant or inactive for months. Food borne viral diseases usually caused by contamination from people, water, or surfaces. fungi- mold and yeast. cause food spoilage mostly. most not dangerous to humans. some produce toxins that cause allergic reactions or disease. parasite- organisms that can survive only by living on or inside another organism. takes nourishment from host. may pass from one host to another and complete a differnt stage of life in each. humans usually get from animals. killed by cooking or freezing plant toxins, seafood toxins, allergens- occur naturally and are not result of contamination. cook pork to 150F Allergen- substance that causes an allergic reaction cross contamination- transference of hazardous substances to a food from another food or surface Rodent and insect Control Build them out- block all entranceds, but up screens, self closing doors, inspect shipments Eliminate harborage and breeding places- repari holes, eliminate narrow spaces, keep food off floor, remove garbage Eliminate food supplies- wrap food, cover trash, clean spills, keep clean Exterminate- temporary solution HACCP- hazard analysis critical control point system. to intedtify monitor and control dangers of food contamination. 7 steps: assess hazards-contamination, growth of bacteria, survival of pathogens or continued presence of toxins id critical control points (ccp's)- use flow of food to figure out where something might go wrong and deide what to do about it. set up standards or limits for ccp's- written out, included in recipes. includes sanitation and 4 hr rule set up procedures for monitoring ccp's- what equipment is need? train all employees to know how to monitor

establish corrective actions- when a critical limit is not met, written procedure set up a record keeping system- records of time and temp logs, write ups, calibration records. verify system is working- review records revise standards and procedures if necessary flow of food- movement of food through a food service operations from receiving through storage prep and serves until it gets to the final customer Fire extinguishers class A wood paper cloth class B liquids class C switches motors electrical equipment class K appliances involving combustible cooking products such as veggie or animal oils/fats Never use class A on grease fire, will spread!! Chapter 3 range tops- most important piece of equipment in kitchen types of cooktops open elements flattop or hot top- lightweight or heavyweight induction cooktop- magnets heat steel or iron ovens- can do many of the jobs of a range. conveyor, holding and roll in ovens for high production Conventional- heat air in enclosed space. stack ovens have shelves not racks, temp adjustable each deck Convection- fans circulates air. cooks faster lower temps. can crowd revolving ovens- reel ovens- ferris wheel design slow cook and hold ovens combination steamer- combi oven. convection en, steamer, or both at same time. ugh humidity bbq or smoke oven- produce wood smoke infrared or reconstitueitng ovens- quartz tubes. for reconstituting frozen foods

wood burning broiler and salamander- heat from above. salamanders small for browning or glazing grills- griddles- rotisseries- deep fryers- tilting skillet- steam jacketed kettles Steam cookers- pressure or pressuerless Chapter 8 stocks stocks: bones acid mirepoix seasonings never put salt in stock white pepper, bay leaf, thyme, parsley stems 8 lbs bones, 1 lb mirepoix gallon water 80 bones 10 mirepoix 100 water white stock blanche bones add bones, cover with cold water to cover simmer between 185-200 degrees skim scum and mirepoix and sachet chicken 3-4 hrs veal/ beef 6-8 hrs fish 45 min veggie 1 hr brown stock brown bones in roasting pan 45 min put tomato paste on bones and roast again 1 hr to 1 hr 15 min put bones in stock pot and cover with cold water bring to boil, lower to simmer and skim put mirepoix in roasting pan and roast or cook on stove, brown veggies deglaze pan simmer 6-8 hrs strain and store fish stock sweat the mirepoix and fish bones in butter add wine and simmer add water, simmer, skim simmer 45 min, strain, store White stock methodology 1. place bones in a stock pot and cover with cold water. bring to boil lower to simmer

2. skim the skum regularly 3. add the mirepoix 4. add sachet 5. simmer 3-6 hrs 6. strain in cheesecloth lined china cap 7. cool and store properly Brown stock methodology 1. Roast bones at 350 for 45 min 2. place bones in pot and cover with cold water 3. brown mirepoix, add browned mirepoix to stockpot 4. deglaze the roasting pan with water, add to stockpot 5. simmer 6-8 hrs 6. strain and store Chapter 9 soups clear soups- clear unthickened broth or stock broth or bouillon- simple clear soups withough solid ingredients vegetable soup- clear seasoned stock or broth with addition of one or more beggies and sometimes meat or poultry and starches consomm- rich flavorful stock or broth that has been clarified thick soups- opaque, thickened cream soups- thickened with roux, neurre manie, liaison, or other thickening agents plus milk or cream. similar to velute and bchamel purees- naturally thickened by pureeing one or more ingredient, not as smooth and creamy as cream soups. based on starchy ingredients, made from dried or fresh veggies with starch, may or may not contain milk or cream bisque- thickened soup made from shellfish, prepared like cream soups and finished with cream chowder- hearty soups made from fish, shellfish, or veggies. usually contain milk and potatoes potage- general term for soup sometimes associated with thick hearty soups appetizer portion 6-8 oz main course portion 10-12 oz small batch cooking; heat small batches frequently to replenish steam table consommes and clear soups can be kept hot for longer if veggie garnish is heated separately an dadded at service time garnishes in the soup- meats, poultry, seafood, pasta, grain, veggies consommes are named after garnish veggie cream soups garnished with veggie from which they are made toppings- clear soups typically have no garnish

thick soups often decorated with color just before service accompaniments- crackers, toast, corn chips, cheese straws, etc broths- made by simmering meat and veggies, less gelatin, more pronounced flavor of meat, good base of soup consomm- means completed or concentrated, strong concentrated stock or broth; ordinary and clarified. must be strong rich and full flavored clearmeat- mixture of ingredients used to clarigy stock lean ground meat ex beef shank egg whites mirepoix- must be fine to float with raft raft- coagulated clear meat floating in a solid mass on top of the consomm acidic ingredients help coagulate the protein veggie soups- made from clear stock or broth, not necessarily clarified with addition of one or more veggies and sometimes meat or poultry pasta or grain cream soupcurdling- common problem, heat and acidity are the cause; roux and other starch thickeners stabilize milk and cream. do not combine milk and simmering stock withough presence of roux or starch. thicken stock before adding milk, or thicken milk before adding to soup do noat add cold milk or cream to simmering soup; heat in saucepan or temper milk by gradually adding some hot soup to it thaen adding to soup. do not boil after milk or cream is added standards of quality: thickness, texture, taste puree soups- simmering dried or fresh veggies, especially high starch veggies in stock or water then pureeing the soup bisque- cream soup made with shellfish, often thickened with roux chowder- chunky hearty soups more like stew, many times simply cream soups or puree soups that are not pureed but left chunky. based on fish or shellfish or veggies and contain potatoes and milk or cream Chapter 5 menu is single most important document in the business type of institution customer preferences meal being prepared static menu- offers same dishes every day

cycle menu- changes every day for a certain period then repeats a la carte- each item is listed and priced separately, also means cooked to order instead of cooking ahead in large batches table d'hote- originally meant fixed menu with no choices; often means complete meals at set prices prix fixe- fixed price, only one price guests may chooose one selection from each course tasting menu- offered in addition to the regular menu and gives patrons a chance to try a larger number of the chef's creations. between 5 adn 10 small courses. course- food or group of foods served at one time or intended to be eaten at the same time. original banquets style menu cold hors d'oeuvres soup hot hors d'oeuvres fish main course hot entree cold entree sorbet roast vegetable sweet dessert modern menu first courses: appetizer, soup, fish, salad main dish: meat, poultry, or fish with vegetable dessert: salad, fruits and cheeses, sweets Balancing the menu flavor- don't repeat foods with similar tastes textures- soft of firmness, feel in the mouth, sauce or no sauce; don't repeat similar textures appearance- color and shape nutrients cooking method- vaiety of cooking methods eases pressure on each department in kitchen Limitations: equipment, presonnel, availability of foods, menu terminology point of origin grade or quality cooking method

fresh vs frozen canned or dried imported must come from outside the country homemade means made on premises organic raised without hormones, antibiotics, synthetic pesticides, irradiation, genetic modification, or reprocessed sewage size or portion appearance recipe is a set of instructions for producing a certain dish, precised record of ingredients, amounts, and way they are combined and cooked. assumes you have certain knowledge limitations of recipe- food is not uniform, kitchens don't have same equipment, impossible to give exact instructions for many processes standardized recipe- set of instructions describing the way a particular establishment prepares a particular dish, made by operation for use by its cooks, using its equipment, to be served to its patrons structure- name, yield, total yield, number of portions, and portion size, ingredients and exact amounts listed in order of use, expected trim yields for and produce or ingredients that must be fabricated; equipment; directions; prep and cook temps and times; directions for portioning, plating, and garnishing; directions for break down cleanup and storage function of recipe- control quality and quantity therefore control cost net profit usually 10% or less measure solids by weight AP- as purchased weight EP- edible portions weight measure liquids by volume measure by count when units are standard sizers (eggs); when serving portions determine number of units (baked apples) portion control- measurement of portions to ensure correct amount is being served can be measured by count, weight, volume, even division, or standard fill freezing point of h20- 0C or 32F boiling point of h20- 100C or 212F yield- amount of finished product from recipe can be total quantity, number of portions, number of portions by size conversion factor- number used to increase or decrease each ingredient when converting a recipe to a differenct yield

food cost percentage- raw food cost or portions cost divided by menu price cutting loss- after cutting some weight is lost from original AS- as served portion cost- raw food cost, total cost of all ingredients in a recipe divided by number of portions hidden costs- seasonings, spices, oils, garnish, etc minimum use ingredients- used in one or two items on menu,potentially wasteful par stock- inventory of goods an operation must have on hand to avoid running out of essential items Food cost is most important thin we have to make money food cost should be between 30-36%

Saucesother thickeners: monter au buerre (montay o brr) Mount with butter- raw whole butter at end of sauce, remove from heat, as butter melts gives richness and thickens slightly. often done at end of sauting for pan sauces. reduction- evaporating water increases thickness and intensity of flavors slurry- cold liquid and starch, usually cornstarch, will thicken fully at 185-190 degrees (simmer) roux will not thicken fully until boiled Velute methodologySweat mirepoix in butter (ccok in fat low heat) add flour cook to blond roux incorporate white stock (one must be hot one must be cold, add in stages) bring to boil, lower to simmer and skim regularly strain and season cool and store properly Bechamel methodologycombine butter and flour to make roux (white roux 1-2 min) add milk in increments and bring to boil; lower to simmer stir and skim frequently add seasonings including nutmeg and onion pique strain cool and store Espagnole (brown sauce) brown the mirepoix well add flour and cook until a brown roux. add tomato puree; saut until lightly caramelized.

deglaze with red wine if desired incorporate borown stock, add sachet and bring to boil, lower to simmer 2 hrs, skimming as necessary strain, cool, store tomato coulis with garlic sweat shallots and garlic in olive oil until soft add the tomato product and cook until excess liquid has cooked out and the sauce is thick season to taste finish sauce, cool and store properly Hollandaise sauceplace egg yolks and water in stainless steel bowl and beat well, beat in a few drops of lemon juice place bowl over simmering water bath and continue to beat until the yolks are thickened and creamy remove bowl from the heat and slowly ladle clarified butter in the warm egg mixture, drop by drop at first when butter is all incorporated add lemon juice to taste and adjust with salt and cayenne pepper Chapter 4 Carbohydrates caramelize or gelatinize when heat is applied Carmelization- browning of sugars gelatinization- starches absorb water an swell; acids inhibit gelatinization Fiber gives plants their structure and body. adding sugar while cooking helps plants to keep firm. Baking soda would make them mushy and lose vitamins coagulation- occurs when denatured proteins become attracted toeach other and form new bonds. most proteins coagulate at 160-185F maillard reaction- when the carbohydrate and protein in meat react with each other under high temperatures (310F). Occurs on outer dry surface, not interior of meat. Causes browning of meat connective tissues are tough and mush be cooked with moisutre slowly acids speed coagulation and help dissolve connective tissue smoke point- when fats begin to deteriorate and smoke when salt or sugar are dissolved in water in increases the boiling point and decreases the freezing point Heat

Conduction- heat trransefer from touching or adjacent items Convection- heat is spread through movement of air, steam, hot fat, or liquid natural- natural circulation of heat as hot things rise and cool things fall mechanical- fans used to circulate heat Radiation-energy is transferred by waves from source to food infrared- ceramic or electric element is heated until it gives of radiation and cooks the food microwaves- agitate water molecules in food and heat is tranferred by conduction we cook between 120-400F food is done when it has reached the desired internal temperature and the desired changes have taken place in the food time it takes to achieve doneness are affected by: desired temperature speed of heat transfer size temp and individual characteristics of food cooking in oil is considered dry heat moist heat methods: boiling- cooking in liquid at 212F veggies and starches) simmer- in liquid at 185-205F poach- cook in small amount of liquid at 160-180F (fish and eggs, par cooking) blanch- cook partially and briefly in liquid. method 1: place item in cool water, bring to boil, simmer, submerge in cold water. purpose: to dissolve out blood, salt, or impurities from meat or bones. Method 2: place item in boiling water, return to boil, cool in cold water. Purpose: set color and destroy harmful enzymes in veggies, loosen skins for peeling steam- cook foods by exposing them to heat. en papillote means wrapped in parchment paper adn cooks in its own steam. steam is 212F unless under pressure, then higher and cooks faster braise- cook covered in small amount of liquid, usually after browning. the liquid is served as sauce. braising and stewing are techincally the same thing: cooking in dry heat and then moist heat. braises are not covered in liquid, only 1-2 thirds are covered, the steam cooks the rest. oven braising has 3 advantages to range braising: uniform cooking, range is free for cooking, less attention required Dry heat methods: Roasting- uncovered, on rack to keep dry, food needs to be repositioned b/c of hot spots, may be browned beforehand, bbq- requires wood fire as heat source range top smoke roasting or pan smoking- closed container using wood chips for smoke, quick cooking items only (5 minutes, finish if necessary)

Baking- technically same as roasting, applies to bread and pastries broil- cook with radiant heat from above, typically quick high heat, for tender meats, fish poultry and some veggies rules of broiling- turn heat on full- adjust by moving rack closer or further from heat source; use lower heat for large itmes or items to be cooked to well done preheat the broiler to get good sear and grill marks; foods may be dipped in oil to keep from drying and sticking, flip only once grilling- open grid over heat source, adjust temperature by moving item to hotter or cooler place, turn only once to get grill marks griddling- solid surface, with or without fat, lower heat 350F pan broiling- like griddling but in saute pan or skillet. fat must be poured off as it accumulates or it becomes pan frying,not covered or it would steam Dry heat methods using fat Saute- cookin quickly in small amount of fat, preheat pan and do not overcrowd pan or product will start to simmer in its own juices meats are often dusted in flour to prevent sticking and for uniform browning seafood is often deglazed with wine, stif fry is a variation of sauting pan fry means cook at moderate heat with moderate fat. more fat used than in sauting and takes more time. larger pieces over lower heat than sauting. items must be flipped and may be finished in the oven to prevent over browning or for time constraints deep-fry- cook food submerged in hot fat. high quality deep fried food has: minimal fat absorption, minimal moisture loss, attractive golden color, crisp surface or coating, no off flakers imparted by the frying fat. most foods fried at 350-375F. heat oxygen salt, food particles, detergent, and water are enemies of fat pressure frying- deep frying in special covered fryer that traps steam and increases pressure. even though fat is 350F food will not rise above 212F. cooks more quickly without over browning microwave- small items will not brown, overcooking is most common error, large items should be turned once or twice for even cooking, on/off cycle is often used to allow heat to be conducted to the interior, use defrost cycle to thaw frozen foods, sliced, cooked meats and other items likely to dry out should be protected by wrapping loosely in plastic or wax paper or by covereing with sauce or gravy, high water content foods heat faster than cooked meats, foods at edge cook faster than foods in the middle, microwaves do not penetrate metal

sous vide- cooking food in vacuum sealed bags. vacuum pack food with seasonings or marinade, cook at constant low temperature usually in water bath. useful because of precise temperature control. for tender meats temps usually range from 140-149F and cook times range from 20-60 min. tough meats might be cooked up to 158F for 12-48 hours until done and then refrigerated for later use. fish and seafood temps 122-140F for 10-15min. veggies at 185F. molecular gastronomy- manipulation of food ingredients in new ways by the use of technology. aka avant garde "advance guard" for pushing the boundaries. the selective use of thecnology and nonstandard ingredients to help enhance the flavors aromas appearance and textures of natural food. flavor profile- harmony of ingredient flavors and aromas the cook creates by combining ingredients skillfully primary flavor- flavors of the main ingredientss supporting flavors- support and enhance the primary flavors every ingredient should have apurpose ingredients can work together by harmonizing or by contrasting when 2 ingrediencontrast be sure they balance consider not only the components of the single recipe but also the other itmes that will be served with it on the plate seasoning- enhancing the natural flavor of a food without significantly changing the flavor flavoring- adding a new flavor to a food thus changing the original flavor most flavors are volatile which means they evaporate when heated- why you can smell food cooking herbs- leaves of plants from temperate climates spices- buds, fruits, flowers, bark, seeds, and roots of plants from tropical climates Chapter 16 cooking affects veggies: texture, flavor, color, nutrients fiber gives veggies shape and firmness. it is made firmer by acids, sugars. softened by heat and alkalis. starch- dry starchy foods must be cooked in enough water for the starch to absorb moisture and soften. moist starchy veggies have enough moisture of their own but must be cooked untils starch softens al dente- firm to the bite

guidelines- don't overcook, sook as close to service as possible (holding continues to cook them), if they must be cooked in advance slightly undercook them, cool in cold water, drain and refrigerate, then reheat to order; cut veggies into uniform sizes; veggies with tough and tender parts need special care: peel woody stalks of asparagus, peel or split broccoli stalks, pierce base of brussel sprouts, remove heavy center stalks of lettuce leaves before braising; don't mix batches of cooked veggies. cooking produces flavor loss by evaporation and dissolving into cooking liquid. cook for as short time as possible, use boiling salted water; use just enough water to cover to minimize leaching; steam whenever appropriate when cooking strong flavored veggies leave uncovered to allow flavors to escape and use more water as veggies sit sugar changes to starch serve young fresh veggies as soon as possible for older viggies, add a little sugar in cooking water to replace sweetness pigmentsgive veggies their color anthoxanthins and flavenoids range from pale yellow to white. these pigments stay white in acid, yellow in alkaline. add lemon juice to cooking water to keep white or cover pot if possible to keep acids in. holding or cooking too long turns them yellow or grey steaming helps maintain color, flavor and nutrients red pigment called anthocyanins- acids turn bright red, alkalis turn blue or blue green. add a little acid first, acid toughens veggies and extend cooking times, add more later if necessatimes red pigment dissolve easily in water: use short cooking time, only as much water as necessary, cook whole when possible, steam in solid pans, serve liquid as sauce green color, chlorophyll- acids and long cooking time turns green drab olive green. cook uncovered to allow acids to excape, cook for as short time as possible, cook in small batches, steam if possible yellow/ orange, carotenoids- very stable, long cooking dulls color, factors responsible for nutrient loss: high temperature long cooking leaching (dissolving out) Alkalies (baking soda, hard water) plant enzymes (which are active at warm temps but destroyed in high heat) Oxygen

some loss is inevitable general rules: don't overcook cook as close to service as possible in small quantities and avoid holding for long periods of time if cooked ahead, undercook slightly and chill rapidly, reheat at service time never use baking soda with greens cut infirmly start with boiling salted water for greens and above ground plants. roots and tubers start in cold salted water cook greens and strong flavoreduncovered uncovered to preserve color, cook red and white veggies in slightly acidic liquid, cook greens in neutral liquid do not mix batches standards of quality color appearance on plate texture flavor seasonings sauces veggie combinations calssifying vaggies: gourd family: cucumber winter and summer aquash, pumpkin, chayote seads and pods: beans, peas, corn, okra other tender fruited veggies: avocado, eggplanc, sweet andhot peppers, tomato roots and tubers: beet, carrot, celery root, parsnip, radish, turnip, rutabega, jerusalem artichoke, potato, sweet potato, jicama cabbage: cabbage, broccoli, cauliflower, burssels sprouts, kohlrabi, bok choy onion: onion, scallion, leek, garlic, shallot leafy greens: spinach beet greens, lettuces, endive and chicory, swiss chard, sorrel, watercress, collards, kale, turnip greens stalks, stems, and shoots: glove artichoke, asparagus, celery, fennel, fiddlehead ferns, bamboo shoots mushrooms Chapter 17 boil or steam veggies then serve immediately or drain, and cool quickly under cold water (shocking or refreshing) to prevent overcooking Reheat to serve by sauting in butter or fat

page 601 gives veggie seasoning ideas cooking vegetables changes texture, flavor, color, nutrients there is more fiber in more colorful veggies fiber is made firmer by acid and sugar and softened by heat and alkalis Chapter 8 starchy- low moisture, hight starch, low sugar, light dry mealy when cooked. russets or idahos, long with rough skin. baked potato, french fries, too expensive for mashing all purpose potatoes (chef potatoes) not as dry and starchy, irregular shape, cheaper, suitable for most purposes waxy- high moisture, high sugar, low starch, smal round, white yellow or blue flesh, thite red yellow or blue skin. hold shape well when cooked, boil, hash browns, or anything that must hold shape. not good for deep frying. (red skinned, white, large and small yellow potatoes) new potato- harvested when leaves are still green, not mature, lower starch content tender thin skin yellow fleshed- baking, smooth creamy texture, red skinned- waxy blue skinned, white fleshed, blue and purple fleshed fingerling- small firm waxy, usually yellow skinned and fleshed potatoes that sprout are high in sugar green potatoes were stored in light and contain solanine which is bitter and poisonous in large quantities refrigerated potatoes contain sugar new pottoes don't store for more than a week no need to thatw frozen french fries peel potatoes while still hot start potatoes in cold water for even cooking time never cool in cold water- makes them soggy duchesse potatoes- pureed and piped into decorative shapes do not wrap baked potatoes in foil en casserole- ex scalloped potatoes, baked uncovered to form brown crust saute with fat, brown on all sides ex rissola, parisienne, noisette, chateau, and american fried

pan fried- make into cakes, brown on both sides, hash browns,potato pancakes, macaire potatoes deep fried potatoes fried raw- french fries and potto chips. use russet fried from cooked pureed potatoes- duchesse, croquettes, dauphine, lorette. use starchy blanch french fries at 325 until begin to turn pale golden, refridgerate until service and finish in oil 350-375. salt away from frier Chapter 19 legume- plant that bears seed pods that split along 2 opposite sides when ripe (beans, peas, lentils, etc) kidney beans- ripened and dried green beans peas- green and yellow, split, black eyed, pigeon peas, etc. lentils- short cooking time, no presoaking, green or brown grain husk- inedible outer layer endosperm- starchy mass bran- tough layer covering endosperm germ- embryo only endosperm in processed grain enriched rice has coating of vitamins to compensate for nutrient loss short grain and medium grain rice have small round kernels and become sticky when cooked, rice pudding and molds, sushi long grain- fluffy, side dishes, entrees, casseroles parboiled or converted- cooked under steam pressure, redried and polished- higher nutrition thatn regular white rice instant- precooked and dried, does not hold well, becomes mushy brown rice- has bran, light brown, crunchy nutty flavor, twice as long to cook arborio rice- italian, high quality risotto, basmati- extra long grain, nutty flavor jasmine- long grains white, delicate and floral wehani- red, earthy flavor wild pecan rice- cultivated, long grain, lousiana, nutty glutionous or sticky rice- sweet, short grain, sticky and chewy, desserts, soak and steam corn

polenta- italian cornmeal hominy- treated with lye, grits, pozole wheat bran and germ can be bought separately and added to increase nutrition cracked wheat- whole wheat cut into pieces, can be cooked like pilaf added to bread wheatberries- whole grain minus hull, boiled or simmered bulgur- cracked wheat that has been partially cooked or parched. often served cold with lemon juice olive oil scallions and herbs green wheat- harvested while immature and dried, cook like cracked wheat couscous- made from semolina wheat, granular pasta wild rice- seed of grass, expensive farro- wheat like, aka spelt, ancestor of wheat kamut- ancestor of wheat buckwheat- not a grain, seed of grass, buckwheat groats (crushed) and kasha (toasted) barley- milled to remove bran, soups, pilaf method oats- steel cut, rolled, instant millet- bird seed, cook like rice quinoa- Keenwah, delicate flavor triticale- hybrid of wheat and rye, nutty sweet amaranth- spicy, nutty, high protein flaxseedsdo not wash for pilaf method simmering methodpasta method- drained after cooking risotto method- saut rice, then add small amount of boiling liquid, when absorbed add more and repeat until done, not fluffy or separate pasta commercial dried or macaroni- made forum shaped dough, dried semolina- high protein flour from wheat kernels egg past contains 5.5 percent egg solids noodles made of wheat chinese noodlescantonese noodles udon, so men, soba (buckwheat), rice noodles rice vermicelli often deep fried or stir fired. become soft if boiled so soaked in hot water, added to stir fry last minute bean thread noodles or cellophane noodles, mung bean starch

couscous- made from semolina, soak and steam, dumplings- soft dough or batter cooked by simmering or steaming, side dishes and in soup and stew Chapter 12 trussing- tying the legs and wings against the body to make compact solid unit for even cooking and more attractive appearance seasoning and basting season inside poultry cavity oil skin to aid browning and protect against drying low temp roast for turkey and capon round bones indicate tough meat curved or t shaped bones indicate tender meat from ribcage t-bone or porterhouse is new york strip and filet mignon prime rib should be called rib roast, makes ribs or ribeye filet mignon comes off rib and loin round is leg, most suitalble for braising in stock, tob round, bottom round and eye round, can roast bottom round from back, lower on leg gets tougher chuck comes from shoulder, best for braising if beef osso bucco is shank, must be braised because it is so tough breast brisket and flank can be cooked by dry heat methods cut against grain on extreme bias to make tender 125 rare 135 medium 145 well done baking is touching the pan roasting is raised on a rack or on vegetables braise or stew chuck rib- dry heat short loin- strip steaks, dry heat sirloin- dry heat round- moist heat generally, top can be roasted (roast beef, philly cheese steak) brisket and shank- moist heat short plate- bacon, dry flank- drdry broiling and grilling large or thick poultry not suited for broiling

marinate poultry or rub w seasonings before cooking baste with seasoned butter, marinade, or other flavorings during broiling serve with appropriate sauce or seasoned butter select veggie garnishes for interest and variety usually only breasts are sauted or pan fried sauteeing boneless chicken breasts, thin slices of turkey breast, other quick cooking items are ideal for sauteeing larger items can be browned by sauting and finished by another method such as baking or braising sauts- saute followed by simmering counts as braising pan frying usually breaded or floured first for even brownness and crispness 1/4 in fat brown presentation side first brown then lower heat for 30-45 min deep frying pieces from small chickens are best larger pieces can be finished in oven fry at 325-350 aimmweinf used to cook fowl and tough items in moist heat for long time to make tender (2.5 hrs) seasoned cooking liquid, salt mirepoix and herbs rich flavorful broth start in cold water if soup is main objective, hot water retain flavor poaching- gently cook tender poultry to retain moisture and light subtle flavor cook in stock and wine and other seasonings, cold liquid, cover use liquid to make sauce drain well oven poaching gives even heat make stuffing separately for safety, quality, and efficiency if made out of bird is dressing basic ingredients: starch (bread or rice) aromatic veggies (onions and celery) fat liquid (stock) seasonings herbs and spices eggs

ingredients for flavor or bulk simmer 180 Poach 160 Chapter 14 mollusks- soft sea animals bivalves- pari fo hinged shells univalves- lingle shell cephalopods- octopus, squid, etc crustaceans- segmented shells and jointed legs Review velute- blonde roux chicken stock bechemel- milk and white roux espagnole- brown stock and brown roux hollandaise- egg yolks and butter tomato- tomato and chicken stock White stock80% bones 100% water mirepoix 1. rinse bones in cold water place bones in stock pot, cover with cold water 2. Bring to simmer, skim to remove impurities 3. add mirepoix and sachet (bay leaf, thyme, peppercorns, parsley stems) 4. simmer for 3-4 hrs until desired flavors are reached 5. strain and cool and store properly brown stock1. 2. 3. 4. 5.