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Aspic jelly or gelée is a clarified stock with enough gelatin to solidify when cold. Aspic is used to coat foods to: Protect food from air Improve appearance and shine To add flavor

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Hickory is the most popular. Other woods: oak, mesquite, and fruitwoods; all types. Pine and pressure treated wood should NEVER be used.

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Whipping cream - 30-40% fat Light whipping cream- 30-35% fat Heavy whipping cream - 36 to 40% fat content Light cream, coffee cream, or table cream - 18-30 % Fat Half and half - Usually 10-18 % fat, and too low to be called cream.

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Pancakes and waffles Made from pourable batters on griddle or waffle iron French toast: Basic French toast is made from sliced bread dipped in a batter or eggs, milk, sugar, and flavorings. It is cooked on a griddle.

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Any food item that is placed on top of the item to enhance the presentation of the canapé Vegetables, Pickles, and Relishes Fish and shellfish Meats Cheese Hard-cooked eggs

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Ingredients Prepare ingredients Arrange and store ingredients for maximum efficiency Sanitation Portion control Equipment Storage equipment Hand tools Portion control equipment Cooking equipment

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Cold salad plates are popular with luncheon and diet-conscious customers. They should be large enough to be a full meal and contain sufficient protein. They should offer variety and a balanced meal in terms of flavors, textures, and color.

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Refined white sugar and most brown sugar is processed from sugar cane or sugar beets. Cane sugar is often processed using charcoal made from animal bones. If you use any sugar for a vegetarian recipe, use beet sugar or unbleached sugar.

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Lima beans Chickpeas (garbanzo) Fava beans Soybeans Mung beans Adzuki beans Dal or Dhal

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Potato purée is an important product in a commercial kitchen, even though it is not served as such. It is the basis for many popular preparation, like mashed potatoes, duchesse potatoes, and potato croquettes.

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