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

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

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Mise en Place depends in large part on the style of meal service. 1. Do the customers come at one time? School , industry, and banquets If so then you have to watch quality to avoid deterioration Could there be leftovers - plan for utilization 2. Do customer come over an extended time period? Restaurants, short-order counters 3. Extended mea...

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Vitamins are vital dietary substances needed to regulate metabolism and for normal growth and body functions Vitamins are divided into two categories: Water soluble vitamins are not stored in the body (B, C) Fat soluble vitamins are stored in the body (A,D,E,K)

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These recipes are not standardized recipes The purpose of an instructional recipe is to teach you basics of cooking recipes You will see: Instructions for preparation These will ask you to think and learn techniques Variations and optional ingredients This will allow you to see a pattern behind each recipe

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Insulated Carriers Fire Extinguishers Class A: fires involving wood, paper, cloth or plastic Class B: Fires involving oil, grease, flammable chemicals Class C: Fires involving electrical equipment or wiring Ventilation Systems Chafing dishes Heat Lamps

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