• Ẩm thực - Chapter 11: Cooking meats and gameẨm thực - Chapter 11: Cooking meats and game

    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...

    ppt18 trang | Chia sẻ: huyhoang44 | Ngày: 30/03/2020 | Lượt xem: 321 | Lượt tải: 0

  • Ẩm thực - Chapter 10: Understanding meats and gameẨm thực - Chapter 10: Understanding meats and game

    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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  • Ẩm thực - Chapter 9: SoupsẨm thực - Chapter 9: Soups

    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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  • Ẩm thực - Chapter 8: Stocks and saucesẨm thực - Chapter 8: Stocks and sauces

    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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  • Ẩm thực - Chapter 7: Mise en placeẨm thực - Chapter 7: Mise en place

    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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  • Ẩm thực - Chapter 6: NutritionẨm thực - Chapter 6: Nutrition

    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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  • Ẩm thực - Chapter 5: Menus, recipes, and cost managementẨm thực - Chapter 5: Menus, recipes, and cost management

    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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  • Ẩm thực - Chapter 3: Tools and equipmentẨm thực - Chapter 3: Tools and equipment

    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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  • Ẩm thực - Chapter 2: Sanitation and safetyẨm thực - Chapter 2: Sanitation and safety

    The danger zone is 41° F (60° C) to 135° (57° C). Bacteria grow rapidly if food (high protein) is held within these temperatures Simply keep hot food hot and cold food cold at all times Keep frozen foods frozen until use Thaw food properly

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  • Ẩm thực - Chapter 1: The food service industryẨm thực - Chapter 1: The food service industry

    The rapid growth of the food service industry provides great promise for cooks and chefs in the future. Imaginative chefs will continue to create new dishes and develop new techniques. The application of new world and old world techniques will produce high quality foods for all the dining public.

    ppt21 trang | Chia sẻ: huyhoang44 | Ngày: 30/03/2020 | Lượt xem: 466 | Lượt tải: 0