Thư viện tài liệu, ebook tham khảo dành cho học sinh, sinh viên

Deep fried vegetables are divided into five categories Vegetables dipped in batter and fried Vegetables breaded and fried Vegetables fried without a coating (potatoes) Fritters - small vegetables or cuts mixed with batter Croquettes – thick purées and heavy binder that are shaped and breaded

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Green Vegetables- Green coloring called chlorophyll is present in all green plants. Acids turn green vegetables to a drab olive green. To protect the color of green vegetables: Cook uncovered Cook for the shortest amount of time Cook in small batches to prevent long holding times Yellow and Orange Vegetables - Yellow and orange pigments are ca...

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Deep-fat frying is perhaps the most popular way to cook fish in North America This method can be of high quality if the fish is fresh and the frying shortening is of high quality and it is at the right temperature Fish is breaded or battered to provide a crisp, flavorful, attractive, protective coating Frozen breaded fish portions are used widel...

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Due to increased demand and improved preservation and transportation techniques, good quality fish and shellfish is readily available Most fish and shellfish is expensive All are highly perishable Cooking times are generally short The taste is generally mild and delicate Special attention has to be given to the perishability to produce high qu...

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Sautéing: Boneless chicken breasts, thin slices of turkey, and other quick-cooking items are ideal for sautéing Pan-Frying: Pan-fried chicken is usually breaded or floured before cooking for even browning and crispness Deep-Frying: Similar to pan-frying but item does not have to be turned because it is submerged - 325° to 350° F

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All poultry consumed in the U.S. is subject to USDA inspection A guarantee of wholesomeness Required by law This ensures that products are produced under strict sanitary guidelines and are wholesome and fit for human consumption

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Searing: A well-browned, crusted surface is desired for appearance. High-Temperature Roasting: Very small pieces may be roasted at 375° F to 450° F. This has a similar effect to broiling, a well-browned crusted exterior. Convection Ovens: Reduce the temperature 50° F. The forced hot air can have a drying effect and increase shrinkage. (Note: Conv...

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All meat produced for public consumption must be inspected by the USDA Inspections ensure products are processed under strict sanitary guidelines and are wholesome and fit for human consumption

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Remember to serve hot food hot and cold food cold Clear soups - 210° F Hot cream soups - 190-200° F Cold soups - 40° F Safety Alert: If you are using high protein food items, please heat and cool properly!

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Bones are the main ingredient of stocks (except water) Chicken stock from chicken bones Brown stock from beef or veal bones Fish stock from fish bones and trimmings White stock – Veal or beef bones, chicken bones and pork bones sometimes in small quantities Lamb, game, turkey, lobster have specialized uses

31 trang | Chia sẻ: huyhoang44 | Ngày: 30/03/2020 | Lượt xem: 1045 | Lượt tải: 0