Volume 10Q Fall 2006

8/7/2019 Volume 10Q Fall 2006

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VOLUME 10-Q

COMPANIONTRAINING MANUAL

for

CAHS 10-Q:

LECTURE

&

LABORATORY CLASSES By

Ronald Ng

CULINARY ARTS AND HOSPITALITY STUDIES

CITY COLLEGE OF SAN FRANCISCO

9th Edition

July 2006

Copyright © 2006 by Ronald Ng

Unauthorized Reproduction or Use Prohibited

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Work Habits Students Should Practice and Develop for the Culinary Industry

1. PRODUCTIVITY:

and efficiency , are looked upon by the employer as a prime factor when employing a cook,

baker, pantry-person, or even a dishwasher or pot-washer.

The employee's ability to do the job under high tension during the peak of the rush is in

conformity with the quick eating habits of the public; also, to get as much work done in the

number of hours prescribed at the present rate of pay.

2. BEING ALL THERE:

and being alert and organized, are also an important factors with the employer. The trait of

having an idea of what you are going to do before you start your days work, and the ability to

stay in control when the pressure is on is essential in this industry.

3. THRIFT:

extremely important if you want to make a profit in this industry: The employer is first

responsible because they purchase the product, set the portion size, and set the prices. It is

your job to save what you can and get as many orders out of the material as possible so that a

profit can be made, and you continue to have a job. Be proud to be known as a Thrifty Cook.Throughout the semester, how would you answer these questions?

Do you store food in such a way that it will never spoil?

Are you preparing or using more foodstuff than you need?

Are you wasting any food?

Are you utilizing all left over items and products or do you let them spoil?

Do you pare vegetables and fruits carefully so as not to waste?

Do you scrape out mixing bowls, pans, and cans?

Every time you see something going to waste, picture yourself taking a dollar or two out of

your wallet or purse and tossing it in the rubbish can. How would you feel about that?

4. HELPFULNESS:also known as teamwork. Always show a new worker the style of the house, or show them how

things are done in your station. If someone has too many orders and you have time, assist them in

getting the orders out. Next time it may be you who needs help.

5. GETTING ALONG WITH YOUR FELLOW WORKER:

the dishwasher or pot-washer are just as necessary as the chef. Give your orders to them as

you want the chef to give them to you. Respect everyone's position in the kitchen

organization. Work in close cooperation with dining room employees for better and improved

service to the public. In most cases, your attitude is more important than your ability.

6. REGARD FOR THE PROPERTY OF OTHERS:

Do not feel free to consume your employer's goods just because they are there. Materials are

purchased to be sold at a profit so your wages can be paid and the operation can sustain itself.

If everyone helped themselves to what ever was around, there would soon be many people

out of a job. Protect and take care of all machinery, equipment, and utensils. The loss of

parts to machines, or missing equipment or utensils may be a serious handicap to you when

you need them. Take care of the house's tools as you would your own. One day you may be

the owner, or the manager in charge.

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TABLE OF CONTENTS

General Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1Course Objectives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2Course Regulation, Requirements and Evaluation . . . . . . . . . . . . . . . . . . . 3Contract . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Student Lab Evaluation Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5Other Grade Factors for Lab Grade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Dress Code . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7Safety Rules and Regulations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8Safety Check List . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9Required Text . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10Required Tools: H&R 10-Q . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11Chef Ng’s Office Hours and Other Important Information . . . . . . . . . . . . 12Things You Should Know . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Index to Course Syllabus and Lecture Note Sheets . . . . . . . . . . . . . . . . . . . . . . 15Course Syllabus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Station Analysis and Job Descriptions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 100Kitchen Brigade System Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 101Sample Night Lab Station Assignment Sheet . . . . . . . . . . . . . . . . . . . . . 102General Station Position Overview . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 103Student Chef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 106

Entree Station . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 120

Entree Station Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 123Salad Station . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 200

Salad Dressings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 204Salads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 230

Pasta Station . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 300Pasta Station Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 305

Sandwich Station . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 400Sandwich Station Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 405

Bake Shop . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 500

Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 505Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 530Pies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 550Puddings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 570

Cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 600Pastries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 620

Culinary Terms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 700

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General Information

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COURSE OBJECTIVES When students have completed and passed this course, they:

A. Will develop the ability to:

1. Identify, evaluate and practice safe and sanitary kitchen procedures.

2. Develop good kitchen organizational skills and work habits.

3. Exercise general kitchen procedures including the use and care of

materials and equipment.

4. Prepare and explain the differences between basic preparations or cooking

methods of salads, sauces, vegetables, meats, fish, poultry, sandwiches,and baked goods and anticipate potential problems that may occur during

their production.

5. Analyze potential kitchen problems and synthesize the "Best Solution"

available by comparing and contrasting all possible options.

6. Utilize learned basic kitchen skills and knowledge and apply these

principles and practices to reasonable entry level positions in the

hospitality field.

B. Will have the appreciation of:

1. The status and dignity attainable in the food service industry and evaluate

where their professional interest may lie.

2. Team work, professionalism, and respect towards fellow workers,

supervisors, employees.

3. The sense of urgency, and responsibility that is demanded by the

hospitality profession.

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CAHS 10-QCulinary Arts and Hospitality Studies

COURSE REGULATION, REQUIREMENTS AND EVALUATION

ATTENDANCE

Laboratory:

A. Starts promptly at 2:10 PM. Students must be in full uniform to work in

the kitchen. Students must sign in with Student Chef by 2:20 PM.

Instructor will collect sign-in sheet at 2:20. Students signing in after

“Sign-In” sheet is collected are considered tardy. NO EXCEPTIONS.

B. Students over 30 minutes late to lab WITHOUT CALLING IN

beforehand will be considered absent for the day.

C. Leaving the class early without the consent of the instructor is regarded as

an absence for the day.

Lecture:

A. Student must be in lecture no later than 7:15 PM

Students arriving for Lecture after 7:15 PM are considered tardy.

B. Beware- It is possible to earn two tardies in one day (Lab & Lecture).

Absences & Tardies:

A. Maximum number of absences will be eight (8) days. At the ninth (9th)

absence the student will be dropped from the class by an "INSTRUCTOR

INITIATED WITHDRAWAL". If a student is dropped after the

"INSTRUCTOR INITIATED WITHDRAWAL" date, the student willreceive a final grade of "F".

B. Three tardies equal one effective absence.

C. After four effective absences, a student will receive a 2.5 point grade

deduction for each effective absence for a maximum deduction of 10

points, which will effectively lower the students grade by one full grade.

(On the ninth effective absence, student will be dropped)

ASSIGNMENTS AND TEST REQUIREMENTS

A. No late assignments will be accepted without prior approval.

B. Student must contact the instructor on the day following an absence for

make-up assignments and test, if not, a grade of "F" will be recorded.

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4

EVALUATION

40% OF FINAL GRADE BASED ON ACADEMIC SCORES.

50% of academic grade based on: two (2) midterms andone (1) final examination.

50% of academic grade based on all lecture quiz, menu quiz, and class

assignments.

60% OF FINAL GRADE BASED ON LAB PERFORMANCE.

8% Professional Appearance and Grooming Standards8% Teamwork and Lateral Service8% Work Attitude8% Listens, Observes, Pays Attention and Follows Instructions.

Open to Constructive Criticism and Suggestions(See Other Grade Factors for Lab Grade on Page 6)

10% manipulative test.

50% actual ability to perform tasks on station task list.(See Student Evaluation Chart page 5)

**For each day a student is absent, his/her station grade will be lowered one full grade.

Attendance:

1. No effective absences will increase student's overall final grade by 3points.

2. More than four (4) effective absences will lower student's final grade onefull grade.

**FINAL EXAM: If your effective class grade is 90% or higher on the last day of instruction, your are not required to take the final exam. Your final classgrade will be an “A”.

I have read and understand the Regulations of this class. By signing this document, I agreeto abide by these rules and regulations.

Signature: DATE:

Please print name:

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DRESS CODE

FOR

CAHS COOKING LAB STUDENTS

Fundamental Cleanliness Is Essential in All Food Related Work

HAIR Hair which goes past the collar or over the ear lobe must be confined in a hair net or tied back above the

collar.

NAILS Moderately short and clean. NO NAIL POLISH... NO

ARTIFICIAL NAILS. Nails are not to exceed 1/8" beyond

the tip of the finger.

JEWELRY No excessive Jewelry - bracelets, large rings, etc.

(Wedding Rings are permitted).

Earrings - No dangling, clip-on or loop earrings - studded earrings only.

SAFETY is our most important concern.

HYGIENE Hands should always be washed before starting any work with food, food equipment or eating utensils.

Always wash hands again when returning to a food area from any other areas. (e.g. from rest rooms, etc.)

Men - must be clean shaven daily/ or facial hair must be kept neat and trimmed.

UNIFORM Any uniform which is a badge of a profession should be worn with dignity and pride.

Coats: White Chefs Coat with white buttons and the CCSF Culinary Arts Logo and Student’s name

embroidered on coat. Keep coat clean and neat. No wrinkled or dirty coats will be allowed in class.

NOTE: Purchase at least two sets of uniforms, one will be in reserve. Under shirts (if worn) must be White.

Colors or designs showing through from under the chef coat will not be allowed.

Hat: Clean and White; never disfigured by sketches or lettering. First hat will be provided free

of charge from the department, subsequent hats are $.75 each.

Trousers: Standard black and white checkered cooks trousers ONLY. Must be kept clean.

No pegged, baggy, or designer trousers will be allowed.

Aprons: “Four Way Aprons” are required. Should be turned or changed as often as cleanliness

requires.

Shoes: Standard heavy duty black work shoe with oil resistant non slip sole. Black closed back

kitchen clogs with oil resistant non slip soles are also allowed. No other types of shoes are

allowed (e.g. tennis shoes, cross trainers, or sneakers).

Side Towels: Should be used at all times. Remember safety first.(One side towel per student per day provided by CAHS Dept.)

Students not following the Dress Code will not be allowed into their laboratory class and receive an ABSENCE for the

day!

Signature Print Name Date

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SAFETY RULES and REGULATIONS

1. Never operate any machine without first receiving instructions in the proper operation. (Do not operate anymachine if you have forgotten, always ask your instructor.

2. Horseplay, such as throwing towels, pushing one another, etc. will not be tolerated.

3. Wipe any or all spilled matter from the floor immediately and sprinkle salt upon the spot. (safeguards slipping.)

4. Observe all safety area around machines.

5. Call the instructor if ovens, broilers etc. need lighting. When lighting ovens etc., keep face back from lightingarea. Do not turn the gas on before lighting the match. ALWAYS LIGHT THE MATCH FIRST, THEN TURN ON THE GAS.

6. When lifting heavy items, always call for help. If lifting alone, be sure of a good footing and lift with the legs,using a steady even motion. ( DO NOT LIFT AN ITEM ALONE IF IT IS TOO HEAVY FOR YOU.)

7. When using rotating ovens in the bakeshop, be sure the shelves have stopped rotating before loading or unloadingoven.

8. When wiping knives, be sure the sharp edge is facing away from the hand.

9. When placing knives into plastic edge guards, place the heel of the knife in guard first then pivot the remainder ofthe blade into guard.

10. When using hot deep fat for cooking, move cautiously, avoid splashing the hot grease, do not pour liquids intothe hot grease.

11. Turn off mixers before scraping bowl sides or, adding or removing ingredients.

12. When days work is completed, scrub working areas with soap and water, and sanitize with a diluted bleachsolution.

13. Report all accidents, no matter how small, to the instructor.

14. Report immediately to the instructor any defective equipment or needed repairs.

15. Wear uniforms with long sleeves, and keep sleeves rolled down.

16. Only closed toe and back shoes with oil resistant rubber soles will be allowed in lab. NO OTHER SHOES WILLBE PERMITTED.

17. Be clean and neat about your person. Clean bodies, fingernails, face and hair are a must.

18. Hair must be covered at all times, when in the kitchen and serving areas.

19. Always wash hands with soap and water before coming to your lab class.

20. Keep all dressing rooms clean at all times.

I have read the above safety rules and regulations, and promise to observe all of them. Failure to do so may result indismissal from class or the Hotel & Restaurant program.

(signature) (print name) (date)

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SAFETY CHECK LISTCAHS CLASSES 10, 10-Q & 20

I have received proper instruction in the operation, cleaning, use and safety precautions on the following machines and hand tools usedin the CAHS class: 10-Q

Date of Instruction:

Hobart Mixers 60, 30, and 20 quart

Garbage Disposal (Salad/Potato stations)

Hobart Potato Peeler

Ditto Dean Food Processor

Bench Meat Slicing Machine

Deep Fat Fryers

Wok Range

Stove Top Ranges/Griddles

Broiler (char broiler/salamander)

Steam Kettles

Electric Tilt Fryer

Convection Oven

Sandwich Sealer

Microwave Oven

Pressure Steamers

Meat Grinder

Steam Table

Coffee Machine

4 Shelf Rotating Oven

Rotating Rack Oven

Dutchess Bun Divider

Fortuna Bun Divider

Proof Box

French Knife (use and storage)

(Print name) (Signature)

Do not sign this safety check list unless the equipment has been explained to you. Students under 18 years of age require parent or

guardian signature.

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Required Text

1. Title: PROFESSIONAL COOKING (6th Edition)

Author: Wayne Gisslen

Publisher: John Wiley & SonsCopyright 2006

2. Title: Volume 10-Q (9th Edition)Training Manual for Laboratory ClassesCopyright 2006

Published by: Ronald Ng

Culinary Arts and Hospitality Studies DepartmentCity College of San Francisco.9th Edition

==============

Optional Text:

Title: Baking and Pastry, Mastering the Art and CraftAuthor: Culinary Institute of America

Published by: John Wiley & Sons

Title The Professional Chef (7th edition)Author: The Culinary Institute of AmericaPublished by: John Wiley & Sons

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Required Tools: CAHS 10-Q

Tools:

ITEM DESCRIPTION

40521 Forschner 1. French Knife, 10" Stainless

40510 Forschner 2. Boning Knife, Stainless

40508 Forschner 3. Paring Knife

40783 Forschner 4. Diamond Steel, 10"

40597 Forschner 5. 3"x6" Dough Scraper

S286-8 Russell Harrington 6. Spatula, Off-set (8"x3") Stainless

7. Spatula, Off-set (9"x1½") for icing cakes

8. Spatula, Offset (4"x1") for decorating

9. 12" Heavy Duty Tongs 18. Swiss Peeler

10. -40to 392 degree Pocket Thermometer 19. Knife Guards (2 each)

11. Plastic Scraper 20. 18" Pastry Bag

12. Star Tubes # 1, 2, &5 21. Plain Tubes #0,4,&6

13. Rose Tube #127 22. Flower Nail

14. Measuring Spoon Set 23. Parisienne Scoop

15. 1" Boar bristle pastry brush 24. 13" High Heat Rubber Spatula

16. Triangle Icing comb 25. Microplane Zester/Grater

17. Knife Case (1066-12) 26. SHARPIE Fine Point Permanent Marker

(Not included in toolkit)

Optional, but Useful Tools:

1. Grapefruit Knife

2. Channel Knife

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Other Important Information

Chef Ng's Office Hours:

Mon, Tues, Wed, and Thurs. 1:00 p.m. - 2:00 p.m.

or by appointment.

If you are unable to attend class for any reason, please call the Culinary Arts and Hospitality Studies main office

to notify us of your absence. Your message will be forwarded to your instructor.

Culinary Arts and Hospitality Studies Department Phone Numbers:

Chef's Office (415) 239-3305 All Chef Instructors

Kitchen (415) 239-3437 Main Kitchen

CAHS Main Office/ Secretary (415) 239-3152 Ms. Kathleen Manning

Department Chairperson (415) 239-3154 Mr. Edward Hamilton

Department Advisor (415) 239-3155 Ms. Lynda Hirose

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Things You Should Know

CARTS

There are four carts with steel beds and large wheels which belong to the storeroom. These carts may be borrowed by

students for brief use, such as for transporting your daily requisitions to your lab or for carrying garbage to the

compactor. As the storeroom needs these carts to accept deliveries, please return them to the loading dock as quickly as

possible. If they have become soiled, please wipe them clean with a rag. Only when it is raining should these carts be

left in the hallway outside the storeroom.

CARDBOARD

In cooperation with the Associated Students, the CAHS Department recycles cardboard. Clean, cardboard boxes should

be broken down and flattened, then placed into the cardboard dumpster on the right hand side of loading dock when

walking out from the hallway. Please discard into the trash any boxes that might be contaminated, including any which

ever contained meat, fish or poultry and any waxed boxes.

CANS AND BOTTLES

Recycle all cans and bottles (plastic and glass) in the large blue recycle bins in hall way leading to loading dock.

COMPOSTING

We have two types of compost containers in our kitchen.

Greyish-Green Colored Half Round bins for: Vegetable matter, egg shells, coffee grounds only,

no meat or fat allowed.

Green and Gray Rectangular bins for: Any leftover food including meat and or fat.

Please Do Not Place Plastic Spoons, Forks, Plastic Wrap, Cups or Trash in Any of the Compost Bins

COMPACTORThe trash compactor at the loading dock does not work. Be sure to tie up all rubbish bags and place into the trash

dumpsters at the edge of the loading dock.

TOOLS

The storeroom has some tools for use by the Department. Students should only borrow tools as approved by their lab

instructors. Each tool must be signed out by the student in the presence of one of the storeroom staff. It should be

returned to the storeroom as quickly as possible. Present the tool to the storeroom staff member, who will then sign it

back in.

REQUISITIONS

Items are only issued from the storeroom when storeroom staff is presented with a complete, signed requisition from a labinstructor. No items may be added to a signed requisition. No items will be issued without a requisition.

STOREROOM

Any students entering the storeroom without their lab instructors should inform the storeroom staff of their purpose, e.g.,

to inventory Longo's Freezer .

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LONGO’S FREEZERWhen going into the deep Freezer in the storeroom, be aware of three issues:

1. When you open the freezer door, push it all the way until it stops against a magnetic catch to keep the

door open when you are inside.

2. While you are in the freezer, there a good chance the door may close. If the door closes, DO NOT

PANIC. Two things may happen.

First: the fan will turn on and the freezer will become quite cold (-20oF )

Second: A vacuum lock may form while the fan is starting up. If this conditions occurs, you will

not be able to immediately open the door. Don’t worry, you will not be stuck for long. Wait

about 10-15 seconds for the pressure to equalize and the door will open with little effort. Do not

break the glass window. If you cannot open the door after 15 seconds, there is an alarm switch

that can be activated from with in the freezer to alert someone you are stuck in there.

3. When you are done in the freezer, make sure that the freezer door is closed. If the door is not completely

closed and the freezer lights are on, the whole freezer can thaw out in about 8 hours.

SIDE TOWELS & RAGS

Each student will be issued a kitchen towel or side towel each day for use. Kitchen towels are usually yellow and side

towels are usually white with a green stripe down the middle. These towels are normally used to handle hot pots and

pans/ or to wipe down work areas. Do not use kitchen towels or side towels to wipe up spills on the floor or clean

griddles or stove tops.

Rags are easily differentiated from side towels as they are very random looking in color, size or material. Rags should be

used to wipe up particularly dirty spills, usually on the ground and to clean griddles or stove tops. Ask your lab instructor

where to find rags in your area.

Return all dirty towels and rags to the dirty linen bag in the hall way leading to the loading dock .

HATS/HAIR NETS First and second semester lab students are required to wear chefs' hats. Third semester students in the Snack Bar and City

Room are required to wear "painters" caps. The storeroom supplies both of these. Each student will receive one free hat

at the beginning of the semester. Students will be charged $.75 for each additional hat. The storeroom does not extend

credit! All students must pay for hats when they are issued. Removing hats from the storeroom, without payment,

constitutes theft. Any student doing so will be appropriately disciplined.

SMOKING

Smoking in the H & R Department is permitted ONLY on the loading dock and outside the Larry Wong Room, SW14,

WITH NO EXCEPTIONS. When you are finished, please snuff out your cigarette, then toss it into the sand filled

buckets provided. Please throw NOTHING into the buckets other than cigarette butts.

HALLWAY

The hallway between the loading dock and the main kitchen doors is used by much of our campus community, not just

CAHS students and staff. Therefore, we must keep this area clear for foot traffic. Please leave nothing in this hallway,

other than the metal carts on rainy days, and then out of the walkway as much as possible.

If you have any questions regarding the above, please ask your lab instructor or Ms. Cindy Hart in the storeroom.

Thanks for your anticipated cooperation and have a great semester!

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Course Syllabus

Lecture Note Sheets

10-Q Course Syllabus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Sanitation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

Measurement . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

Ingredients Pt.II . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37

Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42

Salads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45

Salad Dressings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49

Sandwiches . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52

Cooking Methods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56

Herbs, Spices and Seasonings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60

Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64

Breakfast Presentation II . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67

Food Cost . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72

Pie Dough and Pies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76

Basic Yeast Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 78

Quick Breads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81

Basic Syrups and Creams . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83

Fruit Tarts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 87

Choux Pastry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89

Puff Pastry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91

8/7/2019 Volume 10Q Fall 2006


10-Q Course Syllabus

First Midterm Period: wks 1 - wks 6

TOPIC CHAPTER

Tools & Equipment 3Sanitation 2Safety 2

Measurement 5Ingredients 26Pies & Pie Dough 31Basic Yeast Dough 27Culinary Terms *vol 1 pgs 701-710

Second Midterm Period: wks 7 - wks 12

Fruit *LectureSalads 19

Salad Dressings 19Sandwiches 20Quick Breads 28Basic Syrups & Creams 32Herbs & Spices 4Culinary Terms *vol 1 pgs 711-721

Third Midterm Period: wks 13-17

Cooking Methods 4Breakfast: Eggs 21Breakfast: Quick-Breads,

Meats, cereal 21Food Cost 5Tarts *lecPate Choux (eclair) 31Puff Pastry 31

Order of lectures and demonstrations subject to change.

Chapter numbers refer to the chapter where this information is found in the Gisslen text book.

=================================================================

Chef Ng's Office Hours: Monday through Thursday @ 1:00 p.m. - 2:00 p.m.

or by appointment.

Final Exam:

8/7/2019 Volume 10Q Fall 2006


CAHS 10-Q CHEF NG

Sanitation(CHAPTER 2 pp 13-26)

I. DEFINITION:

1. Contamination refers to the presence of harmful organisms or substances. Contaminants can be:

1.

2.

3.

2. When consumed in sufficient quantities, food-borne contaminants can

cause illness or injury, long-lasting disease or even death.

II. BACTERIA: Bacteria are the leading cause of Food Borne Illness. IF WE UNDERSTAND HOW

BACTERIA GROW, SPREAD, AND ARE KILLED, WE ARE BETTER EQUIPPED

TO PREVENT FOOD BORNE DISEASE.

WHAT ARE BACTERIA?

A. TYPES OF BACTERIA:

1. HARMLESS:

2. BENEFICIAL:

3. PUTREFACTIVES:

THEY ARE UNDESIRABLE BECAUSE :

CCCC

Spoilage Indicates Improper Food Storage or Handling.

CCCC Over Purchasing.

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4. DISEASE CAUSING BACTERIA (Pathogenic):

III. BACTERIA GROWTH:

CONDITIONS FOR GROWTH:

A.

B.

C.

D.

E.

IV. LOCOMOTION:

A.

B

C.

D.

E.

F.

G.

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V. TYPES OF FOOD BORNE DISEASES THAT ARE CAUSED BY BACTERIA

A. FOOD INFECTION:

1.

2.

3.

4.

B. FOOD INTOXICATION:

1.

2.

3.

C. TOXIN-MEDIATED INFECTION:

VI. CHEMICAL POISONING:

1.

2.

VII. PERSONAL HYGIENE:

A.

1. SHOWERED, CLEAN UNIFORM DAILY.

2. CLEAN HANDS, TRIMMED NAILS, (NO POLISH)

a. Always wash hands with soap and water after visiting: rest-room, blowing

nose, sneezing, eating.

3. Stay out of kitchen when sick.

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20

4. Control hair by keeping it trimmed and covering with a hair net if long.

5. Do not wear excessive jewelry. No dangling, or large pieces of jewelry that can become

entangled in machinery. Can also cross contaminate food.

6. Cover all cuts and open sores with bandages and finger cottlets.

7. Do not ever sit on food preparation surfaces.

VIII. PROPER FOOD HANDLING:

All food contain bacteria. In order to assure that you serve a wholesome product food must be

handled properly.

A. Use clean utensils, containers, preparation surfaces storage containers.

B. Start with wholesome products.

C. PROPER TEMPERATURE CONTROL:

1.

2.

3.

D. SIGNIFICANT TEMPERATURES:

1.

2.

3.

4.

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E. CROSS CONTAMINATION:

Cross contamination occurs when disease causing bacteria or toxins are transferred from

a contaminated surface to another surface.

1.

2.

3.

VIII. PROPER WASHING AND SANITIZING PROCEDURES:

A. Pans, utensils and dishes:

1. Scrape

2. Pre-rinse

3. Wash with soap and warm water

4. Rinse

5. Sanitize: heat to 180 degrees f. Or use chemical like chlorine, iodine, or Quat.

6. Air dry

7. Proper storage.

B. Slicers, knives, mixers, work surfaces:

1. Wash with soapy water.

2. Rinse

3. Swab with chemical sanitizer. We use Quat Sanitizer.

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22

IX. HACCP (Hazard Analysis Critical Control Point System)

E. HACCP is a Six Step System

A. Identify potential hazards and evaluate their severity and risk.

B. Identify the Critical Control Points. Which are steps where hazards can be reduced or

eliminated.

C. Establish procedures for controlling hazards and correcting problems.

D. Monitor the CCP and correct problems as they arise.

E. Set up and use a record keeping system

F. Verify that the system is working and adjust as needed.

F. When you follow the flow of the food, there are going to be points at which the food is at risk

and can lead to hazards. These are the Critical Control Points (CCP). They can be divided into

three groups.

1. Contamination (i.e. cross-contamination, torn packaging that permits infestation, working

on food with out washing hands, spilling cleaning chemicals on food)

2. Growth of Bacteria or other pathogens due to things like inadequate refrigeration or

storage, and holding hot foods below 140F.

3. Survival of pathogens or the continued presence of toxins, usually because of inadequate

cooking or heating or inadequate sanitizing of equipment and surfaces.

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CAHS 10-Q CHEF NG

Safety(Chapter 2, pg 20-22)

I. SAFETY:

A.

B.

C. ACCIDENTS CAN EASILY OCCUR BECAUSE:

1.

2.

3.

D. MOST ACCIDENTS CAN BE PREVENTED.

1.

2.

II. FOUR MOST FREQUENT KITCHEN ACCIDENTS.

A.

1.

2.

3.

4.

5.

6.

7.

8.

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B.

1.

2.

3.

4.

5.

6.

7.

8.

C.

1.

2.

3.

4.

BEST WAYS TO PREVENT FALLS ARE:

1.

2.

3.

4.

5.

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D.

1.

2.

BEST WAY TO PREVENT STRAINS:

1.

2.

3.

4.

III. MACHINE SAFETY:

A.

B.

PRECAUTIONS:

1.

2.

3.

IV. FIRES:

A. BEST WAY TO PREVENT FIRES:

1.

2.

3.

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B. WHAT DO YOU DO IF A FIRE OCCURS?

1.

i.

ii.

iii.

2.

3.

4.

5.

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CAHS 10-Q CHEF NG

Measurement (Chapter 5 pg 67-72)

When working in the kitchen, we can hardly begin a task without having to deal with measurement. We

encounter them when ordering and receiving products from our vendors, working with recipes, and when

serving the final product. It is very important to become familiar and comfortable using weights and

measurements.

I. Weight Measurement:

A.

B.

C. SCALES:

1.

2.

D. Types of Units Used When Dealing With Weight Measurement:

1.

2.

** equivalent:

II. VOLUME Measurement:

A.

B.

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28

C. TYPES OF VOLUME MEASURES:

1.

2.

3.

III. PORTIONS:

A.

B.

3.

4.

5.

IV. OTHER WAYS TO MEASURE:

A.

B.

C.

D.

V. TYPES OF UNITS USED AND EQUIVALENTS WHEN USING VOLUME

MEASUREMENT.

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29

VI. Relating weight measurement to volume measurement.

A.

B.

C. TWO FACTS TO KNOW AND REMEMBER!

1.

2.

VII. METRIC UNITS

A. BASIC UNIT UNIT ABBREVIATION

Weight gram g

Volume liter l

Length meter m

Temperature 0Celsius 0C

PREFIX MEANING ABBREVIATION

Kilo 1000 k Deci 1/10 d

Centi 1/100 c

Milli 1/000 m

B. APPROXIMATE EQUIVALENTS TO U.S. UNITS OF MEASURE:

1.

2.

3.

4.

5.

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VIII. CONVERTING RECIPES

A. Formula:

Multiply each ingredient quantity by the conversion factor. In using the American System, if the

weight or volume of an ingredient has two different units, as with the milk and the cheese in the

recipe below, the units must be converted to one common unit, (This step is not necessary in themetric system).

EXAMPLE: Convert the following recipe to a new yield of 50 portions.

Standard RecipeBroccoli Mornay yield 20 portions

Ingredients: 3 lbs Broccoli

8 oz. Flour

8 oz. Butter 1 Gallon 1Qt. Milk

1 lb 8oz. Cheddar Cheese

What is the formula for converting recipe yields?

New desired yield = 50 portions

Broccoli 3 lb x

Flour 8 oz x

Butter 8 oz x

Milk 1 gal + 1 qt. =

Cheese 1 lb + 8 oz =

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POSSIBLE PROBLEMS ENCOUNTERED IN CONVERTING RECIPES:

In general when converting recipes, it works well. However you can run into problems especially when

making large conversions.

1.

2.

3.

4.

HOW DOES A CHEF OR COOK AVOID THESE PROBLEMS?

1.

2.

3.

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CAHS 10-Q CHEF NG

Ingredients(Flour, Sweeteners, & Leavening Agents:

Chapter 26 pgs 761-764, 766-770)

I. FLOUR:

A. Wheat Flour

contains five components:

1. 2. 3.

-------------------

4.

5.

B. Gluten and Gluten Formation

1.

2.

3. Controlling Gluten Formation:

a.

b.

c.

d.

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C. Different Types of Flour

1. Strong Bread Flour:

Characteristics:

2. Pastry Flour:

Characteristics:

3. Cake Flour

Characteristics:

4. All Purpose Flour

5. Whole Wheat Flour

a.

b.

6. Rye Flour

7. Other Types of Flour

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II. Sweeteners: Come in many different forms, but have four main functions:

a.

b.

c.

d.

A.

varieties: 1.

2.

3.

B.

C.

Classified by coarseness:

1.

2.

3.

D.

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E.

F.

G.

III. Leavening Agents:

1.

2.

3.

**

A. Yeast:

1. Activity of Yeast:

450F and Below

600F - 700F

700F - 900F

1000F - 1200F

1400F and Above

2. Types of Yeast

a.

b.

c.

*Important Note: Almost all the yeast dough recipes in this lab manual are based

on “Instant Yeast”

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B. Chemical Leavening Agents:

1.

2.

a.

b.

3.

C. Air

1.

2.

D. Steam:

1.

2.

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CAHS 10-Q CHEF NG

Ingredients Pt.II (Fats and Dairy Products: Chapter 26 pgs 764-765)

IV. Fats: Fats are present in meats, poultry, fish, eggs, dairy products, nuts, whole grains, vegetables, and

even in fruit. Fat can be found almost everywhere you look. At nine calories per gram everyone is

worried about their fat intake. But fats are an important ingredients in many products and also

used as a cooking medium to transfer heat. It is also the ingredient that makes most foods taste sogood.

Fats come two primary forms:

1.

2.

---------

Some Fat Facts:

1.

2.

3.

2. Shortening:

1. Regular or all-purpose shortening:

2. Emulsified Shortenings:

3. Puff Pastry Shortenings:

4. Butter:

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1. Butter grades:

1.

2.

3.

2. Drawn Butter:

3. Clarified Butter

5. Margarine:

6. Butter Vs. Shortening:

1. Texture

2. Flavor

3. Mouth Feel

4. Cost

3. Oil:

1.

2.

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V. Dairy Products:

A. Milk:

1.

2.

**

3.

4. Types of cow's milk:

a.

b.

c.

d.

e.

f.

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B. Cream:

1. Whipping cream:

2. Light cream:

3. Half and Half:

4. Problems encountered when cooking with milk or cream products.

a.

b.

c.

solutions:

a.

b.

c.

d.

C. Fermented/Cultured milk products:

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1.

2.

3.

4.

5.

Extra:

1.

2.

3.

4.

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CAHS 10-Q CHEF NG

Fruit

I.

II. USAGE:

A. BREAKFAST:

B. DESSERTS:

C. APPETIZERS:

D. GARNISHES:

E. SAUCES AND RELISHES:

III. MARKET FORMS

A. FRESH:

1. PURCHASING:

2. STORAGE:

B. CANNED:

1. USAGE:

2. STORAGE:

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C. FROZEN:

1. USAGE:

2. STORAGE:

D. DRIED:

IV. CLASSIFICATIONS:

A. APPLES AND PEARS: Grow in a similar way and have similar structures.

1. Apples have hundreds of varieties, but the most common are the red & golden delicious,

Rome, McIntosh, and granny smith.

2. Pears also have many varieties the most common being the Bartlett, bosc, and d'anjou.

B. BERRIES: Berries are very fragile and must be inspected and handled very carefully. The

more common varieties being strawberries, raspberries, blueberries, cranberries.

C. CITRUS FRUITS:

Usually characterized by their thick skins which contain aromatic oils, and their

segmented flesh which is extremely juicy. They range from sweet to very tart. The

most common varieties being oranges, grapefruits, lemons and limes.

D. GRAPES: Grapes are juicy oval shaped fruits with or without seeds. The two categories are

wine grapes or eating grapes. Technically grapes are berries but because of their

numerous varieties and uses we can put them in their own group. Of the many

varieties available the thompson seedless and the napoleon red are the most

popular.

E. MELONS: Melons are fragrant, succulent fruits which are related to the squashes and

cucumbers. The four major groups are the: 1. Cantaloupes which have a warty

skin. 2. Winter melons which have a smooth skin (honeydew, casaba,

crenshaw), 3. Musk melons, very similar to cantaloupes but Have a netted skin

(Persian melon). And 4. The watermelon which have a thick green skin and ared or yellow flesh.

F. PITTED OR STONE FRUITS: Include peaches, apricots, plums, and cherries. Most have a

sweet juicy flesh, tart skins, and a pit in the center.

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G. TROPICAL FRUITS:

A wide variety of fruits fall under this category. However they are named for the

general climatic conditions under which they are grown. Unlike most fruits, tropical

fruits are almost always picked green and ripen on their way to their final destination.

Examples: papaya, pineapple, mangoes, bananas, kiwi, and passion fruit.

H. OTHER FRUITS: These are fruits that do not readily fit into the other groups. These

include: quinces, rhubarb, persimmons, figs, and prickly pears to

mention just a few.

V. CUTTING DEMONSTRATION:

A. ORANGES

1. SLICES

2. SEGMENTS

B. GRAPEFRUIT

1. HALF GRAPEFRUIT SEGMENTED IN SHELL

2. WHOLE SEGMENTS CLEANED

C. KIWI

1. SLICES

2. WEDGES

3. CROWNS

D. MELONS1. WEDGES WITH SKIN CUT AND UNCUT

2. HALF MELON WITH WEDGES

3. MELON BALLS

E. PINEAPPLE

1. QUARTERED

F. PAPAYA

1. WEDGES

2. WEDGED BACK INTO SHELL

G. MANGO

1. WEDGES

2. INVERTED

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CAHS 10Q CHEF NG

Salads(Chapter 19, 532-540)

I. DEFINITION:

II. SALAD CLASSIFICATION:

* SALAD CLASSIFICATION BY FUNCTION:

A.

1.

2.

B.

1.

2.

C.

1.

2.

3.

4.

D.

1.

2.

E.

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**SALAD CLASSIFICATION BY INGREDIENT:

A.

B.

1.

2.

3.

C.

1.

2.

D.

1.

2.

3.

4.

5.

**

E.

1.

2.

3.

4.

F.1.

2.

3.

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47

III. VARIOUS TYPES OF SALAD GREENS:

MORE COMMON VARIETIES OF GREENS

A.

B.

C.

D.

E.

F.

G.

MORE EXOTIC BUT VERY POPULAR VARIETIES TODAY

A. D.

B. E.

C. F.

G.

**

IV. WASHING AND PREPARING GREENS:

A.

B.

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48

V. PREPARING LETTUCE FOR USE:

A.

B.

1.

2.

3.

VI. STORAGE:

A.

B.

VII. ASSEMBLING SALADS: BASIC PARTS

A.

B.

C.

D.

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All Purpose Oils:all are considered salador vegetable oils

Specialty Oils

CAHS 10-Q CHEF NG

Salad Dressings(Chapter 19 Pg. 569-578)

I.

A.

B.

C.

D.

II. BASIC INGREDIENTS:

A.

1.

2.

3.

4.

**

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51

B. EMULSIFIED OR MAYONNAISE BASED DRESSINGS:

1.

2.

3. BASIC EMULSIFIED DRESSINGS:

**

C. BOILED DRESSINGS:

1.

2.

3.

D. NON OIL BASED DRESSINGS:

1.

2. EXAMPLES:

*

*

*

IV. GENERAL USES:

A.

B.

C.

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52

CAHS 10-Q CHEF NG

Sandwiches(Chapter 20 pg. 582-594)

HISTORY:

I. Definition:

II. BREAD:

A. FUNCTIONS:1.

2.

3.

4.

B. COMMON TYPES OF BREAD.

1.

2.

3.

4.

5.

6

C. CUTS

1. Sliced

a.

b.

2. Unsliceda.

b.

c.

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53

C. STORAGE

1.

2.

3.

III. SPREADS

A. Purpose:

1.

2.

3.

B.

C.

D.

E.

IV. TYPES OF SANDWICHES FILLINGS:

A.

1.

2.

3.

B.

1.

2.

3.

4.

5.

6.

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55

VI. MAKING SANDWICHES:

1.

2.

============

3.

4.

VII. Bulk Sandwich Production

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CAHS 10-Q Chef Ng

Cooking Methods(Chapter 4 pg. 55-60)

I. WHAT IS COOKING?

II. Probably about a dozen different cooking methods that are available to the chef or cook and they can be

basically broken down into two groups:

A.

B.

The One the Chef Chooses Is Determined By:

A.

B.

C.

III. DRY HEAT COOKING METHODS:

A. Roasting/Baking

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B. Grilling

C. Broiling

D. Pan Broiling

E. Sauteeing

1.

2.

F. Deep Fat Frying

1.

2.

3.

4.

5.

G. Griddling

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IV. MOIST HEAT COOKING METHODS:

A. Boiling

B. Simmering

C. Poaching

D. Blanch:

1.

PURPOSE:

2.

PURPOSE: 1.

2.

3.

**NOTE

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59

E. Steaming

Several ways to steam foods:

1.

2.

3.

4. The higher the steam pressure, the hotter the steam is.

Steam Pressure Temperature of Steam

AT O PSI ~

AT 5 PSI ~

AT 10 PSI ~

AT 15 PSI ~

ADVANTAGES:

DISADVANTAGES:

F. Braising/Stewing

1.

2.

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60

CAHS 10-Q CHEF NG

Herbs, Spices and Seasonings(Chapter 4, pg 62-69)

I. WHAT ARE HERBS, SPICES, AND SEASONINGS?

A.

B.

II. HERBS:

A. PURCHASING:

1. FRESH -

2. DRIEDa. WHOLE

b. GROUND

B. STORAGE:

1.

2.

C. USAGE:

1.

2.

a.

b.

C.

3. MOST COMMONLY USED HERBS:

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III. SPICES:

A. PURCHASING-

1. WHOLE:

2. GROUND SPICES:

3. SPICE BLENDS:

a.

b.

C.

B. STORAGE:

C. USAGE:

1.

2.

3.

4.

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VI. SEASONING AND FLAVORING

A. SEASONING:

B. FLAVORING:

C. BASIC RULE OF SEASONING AND FLAVORING:

D. GUIDE LINES FOR USING HERBS, SPICES, AND SEASONINGS:

1.

2.

3.

4.

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CAHS 10-Q CHEF NG

EGGS Breakfast: Presentation 1

(Chap. 21)

I. EGGS:ONE OF THE MOST VERSATILE FOOD PRODUCTS AVAILABLE. Used for breakfast,

lunch, and dinner, and can be found as an ingredient in all types of dishes from appetizers to

desserts.

A. GENERAL INFORMATION.

1. Inexpensive

2. High in protein

3. CONSIST OF THREE MAJOR PARTS

a. Shell 11%

b. Albumen 57% (thin white/thick white)

c. Yolk 32%

4. Power of the egg:

a. Main course in itself

b. Thickening agent - liaison

c. Binding agent - meatloaf

d. Adhesive- breading

e. Emulsifying agent hollandaise and mayonnaise

f. Clarifying agent - consomme

g. Leavening agent (incorporates air) - souffle, sponge cakes.

5. MARKET FORMS:a. Fresh/shell eggs- Used most in the commercial kitchen. Essential for most breakfast

preparations.

b. Frozen in 30# cans -

used mainly in the bake shop for bulk preparations. or can be used for scrambled eggs,

omelets, french toast or custard mixtures.

1. whole egg

2. egg yolks

3. egg whites

4. fortified eggs - whole egg with the addition of egg yolks.

c. Powdered - used strictly for baking. Must be kept refrigerated

d. Pasteurized Eggs: are usually whole eggs and are carefully heated to around 140oF to

kill most harmful bacteria associated with eggs.

B. Coagulation:

Beaten Whole Eggs 1560F

Egg Whites 140-1490F

Egg Yolks 144-1580F

Custard (whole eggs + liquid)1850F

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II. GRADING

A. Eggs are graded by a process called candling (twirling the egg before an electric light.

B. Graded by size of air pocket and firmness of whites.

1. Grade aa - best for table use.

2. Grade a - suitable for table use.

3. Grade b - primarily for baking.

C. Color of shell and/or size have no bearing on quality

D. To maintain best quality: keep eggs refrigerated @360f. Eggs can lose one full grade if kept in a

warm kitchen for one day.

III. SIZES

A. MINIMUM WEIGHT PER DOZEN.

1. JUMBO 30 oz. OR 2-1/2oz PER EGG

2. EXTRA LARGE 27 oz. OR 2-1/4oz

3. LARGE 24 oz. OR 2oz

4. MEDIUM 21 oz. OR 1-3/4oz

5. SMALL 18 oz. OR 1-1/2oz6. PEEWEE 15 OZ. OR 1-1/4oz

B. Most recipes are based on large eggs.

C. At what price difference should you buy the next largest size eggs?

Approx. $.13

If less than .13 difference buy the larger eggs

If more than .13 difference buy the size you need.

IV. EGG PANS

A. THREE TYPES

1. OLD STYLE STEEL

2. ALUMINUM

3. TEFLON

B. CLEAN AND SEASON PANS.

1. SALT TO CLEAN AN OLD STYLE STEEL

2. SEASON WITH OIL AND HEAT.

V. VARIETY OF PREPARATIONS

A. FRIED EGGS.

1. Sunnyside up

2. Over - Easy, medium, or hard.

3. Basted egg - While cooking in a pan, do not flip, but add a few drops of water and

cover so the steam cooks the top. Also sometimes referred to as county style eggs. Can also add

cooked breakfast meats to the whites.

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B. SHIRRED EGGS - cooked in a shirring dish. Started on the Range and finished under a broiler

or in the oven. Meats or other food items can also be added to the shirring dish.

E. SCRAMBLED EGGS - beaten eggs cooked to a light fluffy Consistency.

1. Ways to cook

a. saute pan to order - best way

b. steam kettle

c. tilt skillet

d. double boiler

e. steamer

2. Can add cream or milk for a lighter consistency. Up to 8oz per quart of eggs / 1 to 1-1/2 tbsp

per 2 eggs

3. When cooking in bulk and needing a long holding period, add bechamel sauce in a ratio of 4

parts egg to one part medium bechamel sauce.

F. POACHED EGGS - simmer the eggs in a solution of water and white vinegar,

(2 teaspoons per quart of water)

1. Most popular poached egg dishes: Eggs Benedict and Eggs Florentine.

G. BOILED EGGS - BEST WHEN EGGS ARE ROOM TEMPERATURE.

BOILING WATER COLD WATER

1. SOFT COOKED 3-4 MINUTES 1-2 MINUTES

2. MEDIUM COOKED 5-7 MINUTES 3-5 MINUTES

3. HARD COOKED 12-15 MINUTES 10 MINUTES

*do not over cook or the yolk will turn green.

The sulfur in the white reacts with the iron in the yolk to create iron sulfide

H. OMELETTES

1. French Omelette: traditional omelette, usually filled and folded.

3. Souffle Omelets: Beaten egg whites are folded into the beaten yolks poured into a

pan and baked in the oven.

4. Fritattas: Flat Italian style omelette, made by adding beaten eggs to a variety of

ingredients and cooking very slowly without stirring or flipping.

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CAHS 10-Q CHEF NG

BREAKFAST PRESENTATION II

I. Breakfast meats: most common breakfast meats come from pork.

A. Bacon - the most popular breakfast meat. A cured and smoked pork belly.

1. Cuts: Ordered by cuts per pound.a. 20-22 thin slice

b. 18-20 medium slice

c. 16-18 thick cut

2. Cooking: many different ways to cook bacon.

a. frying pan

b. griddle

c. under a broiler

d. oven on a sheet pan - best way

e. blanching - to cook 3/4 through and finish to order.

===========

f. holding - keep on toast to absorb excess grease, keeping the bacon in a warm area.

g. bacon fat - can be used for sauteing, salad dressings, and flavoring other foods.

3. Storage: Since bacon is cured it can keep for long periods of time. Should always be

refrigerated, and can be frozen.

B. Ham - Ham is another pork product that is cured and smoked. Ham usually comes from

the leg or shoulder.

1. Different forms of ham

a. true ham comes from only the leg.

1. whole bone in ham

2. old fashioned or Virginia ham, which is cured with so much salt it must be

soaked before it is cook.

3. tavern hams -boneless ham shaped into an oval loaf. Examples- Hilllshire farms

hearthstone ham. Hormel Cure 81.

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b. Picnic ham - comes from the shoulder and is almost as good as the leg. Very

often shoulder is usually pressed into canned and Pullman hams.

c. Canadian Bacon- cured and smoked pork loin that is pressed into a cylindrical shape.

2. Storage: Since hams are cured like bacon, they have a long shelf life.

a. Most ham should be refrigerated. Some canned hams do not require refrigeration but

should be kept in a cool dry place.

b. Old fashioned hams are hung in a cool dry place.

3. Cooking - Since almost all ham purchased today is cooked, the chef or cook needs to

only slice and reheat the ham. It can be baked, pan broiled or cooked on

the griddle. However, over cooking will produce a product that is tough

and dry and have very little visual appeal.

C. Sausage: Common breakfast sausage is usually ground pork that is usually seasoned

with salt/pepper and sage.

1. Forms of common Breakfast Sausage:

a. Links sometimes called little pigs. Average 12/pound. 1.33 oz ea.

b. Skinless - like links but they have no casing. usually 16/lb or 1oz. each.

c. Bulk or patties - same meat as links, only comes in a bulk form, and then formed into

3-4oz patties.

d. Other breakfast sausages:

1. Portuguese - popular in hawaii

2. Smoked kielbasa - made with beef and pork are usually sliced and fried.

3. Bangers - small stubby shaped sausages. usually containing a high percentage

of a cereal filling.

2. Storage: Since most sausages are not cured, they Must be treated like fresh meat or they

will spoil quickly.

3. Cooking: Also can be cooked many different ways.

a. griddle

b. frying pan - can be started frozen

c. under a broiler

d. oven - best for large quantities

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e. deep fryer - works well but oil will break down faster.

f. blanching - can be blanched in water then just browned to finish.

***all sausages must be cooked well done.

D. Other breakfast meats:

1. Beef steak (usually served with eggs) small portions. 4oz.

2. Lamb and veal kidneys - not very popular in the United States.

3. Fish: fish items are very popular on the breakfast. Menu especially on a Scandinavian

smorgasbord.

A. Smoked salmon/lox omelettes or w/bagels

B. Kippered herring Which are smoked herring

C. Salted cod

4. Hash: Chopped meat, diced potatoes and onions. Great for total utilization. (Corned beef,

roast beef, chicken, etc.)

5. Scrapple: cross between cornmeal mush and sausage is poured into a mold, chilled, sliced

and then fried. (Very disgusting)

II. Hot cereals- Very nutritious, wider variety available now for health conscious consumers.

Easier to prepare and are perfect for those cold mornings.

A. Most common:

1. Quaker oats

2. Cream of wheat

3. Grits or cornmeal mush

4. Multi grain cereals- cracked wheat, oats, buckwheat, farina, hominy rice, and barley.

5. Chinese rice porridge or "jook" - cross between a soup and hot cereal.

B. Types and preparation:

1. Regular - add salt and boil for 15 minutes

2. Quick cooking - cooks in 5 minutes

3. Instant - cooks in 1-2 minutes.

===========

4. Can add fresh and dried fruits, cream, and sweeten with sugar or honey.

5. Holding: If cooking in large quantities and the cereal must be held, it will get thick and

the good cook will constantly check and adjust the thickness of the cereal.

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V. Waffles - Are similar to pancakes but the batter has more sugar, eggs, and waffle batter is cooked in a

waffle iron.

A. Must be cooked to order

B. Serve with the same types of garnish and syrups as Pancakes.

C. Types:

1. Regular 1/2" squares

2. Belgium 1" squares and about 3x the thickness.

VI. French toast - lots of formulas, but the original is only Eggs with a pinch of sugar.

A. Must be cooked to order.

B. Can use many different types of bread

C. Dust with powdered sugar and serve with syrup.

VII. Potatoes: You can't talk about breakfast and not mention potatoes. They hold a honored place on

the breakfast menu. The most popular types being:

A. Home fries: many different versions, usually whole cooked potatoes sliced to 1/4 inch and

browned on a griddle.

B. Hash browns:Two ways to make

1. From Cooked Potatoes: Steam or boil potatoes, peel, then hash (cut) up and

brown on a griddle.

2. From Raw Potatoes: More like potato pancakes. Shred raw potatoes,

squeeze out as much moisture as possible, then

cook on a griddle or saute pan until golden brown

on both sides.

C. Lyonnaise potatoes: Like Home Fries, with the addition of sauteed julienne onions.

D. O’Brien potatoes: Half inch Cubed Potatoes, fried crisp, and sauteed with diced

onions and red and/or green peppers.

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CAHS 10-Q CHEF NG

Food Cost (Chapter 5 pgs 83-88)

I. The skill of costing out a recipe per portion, per oz., or per unit is a very necessary skill for every chef or

food service manager. With this skill you would:

A.

B.

C.

II. COST OF RECIPE

A. TO FIGURE OUT THE COST OF A RECIPE, YOU MUST HAVE FOUR PIECES OFINFORMATION:

1.

2.

3.

4.

EXAMPLE:

Recipe Title: Recipe Yield: Portion Size: Portions/Recipe

Unit Cost Total Cost

Ingredient Quantity Unit $ . $ .

Total Cost of Recipe: $ .

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73

III. COST PER PORTION (PER UNIT)

A. TO FIGURE OUT COST PER PORTION YOU NEED FOUR PIECES OF INFORMATION:

1.

2.

3.

4.

B. WHAT IS THE COST PER COOKIE FROM THE PRECEDING RECIPE IF WE WANT TO

MAKE 1/2 oz. COOKIES?

1.

2.

3.

4.

=================================================================

NOTE: WHEN PREPARING AND COSTING OUT RECIPES, ONE MUST BE AWARE OF:

A.P. Weight and E.P. Weight

A.P. Weight:

E.P. Weight:

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PRACTICE:

COST OUT THE FOLLOWING BUTTER MILK PANCAKE RECIPE

RECIPE: BUTTERMILK PANCAKES YIELD 1 GAL OR 45-50 PANCAKES

INGREDIENTS COST OF RAW PRODUCT

6 WHOLE EGGS .89 per dozen

2 QT. BUTTERMILK .62 per quart

2 LB. ALL PURPOSE FLOUR 9.80 per 50# bag

12 OZ. SALAD OIL $11.67 per 35# case

1 OZ. BAKING POWDER $9.57 per 10# can

3 OZ. GRANULATED SUGAR $18.70 per 50# bag

3 TSP. BAKING SODA .35 per 1# box

3 TSP. SALT $4.59 per 50# bag

Recipe Title: Buttermilk Pancakes Recipe Yield: 1 gal Portion Size: 2.8 oz. Portions/Recipe 45-50

Unit Cost Total Cost

Ingredient Quantity Unit $ . $ .

Total Cost of Recipe: $ . 1. WHAT IS THE COST PER PANCAKE?

2. WHAT IS THE COST OF A STACK OF THREE PANCAKES?

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BAKE SHOP

NOTE SHEETS

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CAHS 10-Q CHEF NG

Pie Dough and Pies(Pate Brisee Chapter 31 pg. 842-847)

I.

II. Ingredients and proportions:

A. The most basic ingredients are:

100%

60-75%

25-35%

1-2%

-------------------------------

Optional ingredients:

B. The easiest way to remember if you do not have a recipe on hand is:

All ingredients measured by weight!!!

III. There are two main types of pie dough:

A. Flaky:

1.

2.

B. Mealy:

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IV. Mixing method:

A. Mixing pie dough:

1.

2.

3.

4.

5.

*

**

B. Making a two crust pie:

1.

2.

3.

4.

5.

6.

V. Extra notes:

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CAHS 10-Q CHEF NG

Basic Yeast Dough(Chapter 27 pgs 773-778)

I.

II. Ingredients: The dough used for rolls, breads, and sweet dough vary slightly, but most contain:

A.

B.

C.

D.

E.

F.

G.

III. Two categories of regular YEAST dough products.

A. LEAN DOUGH PRODUCTS:

B. RICH DOUGH PRODUCTS:

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III. Dough Production

A.

B.

C.

1.

2.

D.

E.

F.

G.

H.

I.

J.

K.

1.

2.

3.

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80

IV. Demonstration: Soft Roll Dough Recipe pg. 552 vol II.

Pt. I 5 oz Sugar 1. Place all ingredients (pt. I) in a bowl and cream

1.5 oz Salt slightly.

4 oz Shortening 2. Dissolve yeast in warm water and add to above.

3 ea Eggs

1 oz Powdered Milk 3. 3. Add flour and let develop about 10 minutes or

until dough is smooth and elastic.

Pt. II 1.5 oz Instant Yeast2.5 pt Water

4.75 lb Flour

A. 1.

2.

3.

4.

5.

6.

7.

B. Use of Duchass dough divider.

C. Use of Fortuna dough divider.

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81

CAHS 10-Q CHEF NG

Quick Breads(Chapter 28 pg. 795-798)

I.

A. Most common quick breads:

II. Two basic mixing methods for quick breads:

A.

1.

2.

3.

4.

B.

1.

2.

3.

C.

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82

DEMONSTRATION

BAKING POWDER BISCUITS:

PART I.

SUGAR 6 oz. PLACE ALL INGREDIENTS IN

SALT 1½ oz. A BOWL AND RUB TOGETHER

SHORTENING 2 # LIKE PIE DOUGH.

BAKING POWDER 6 oz.

PASTRY FLOUR 6 #

PART II.

MILK 3# 10 oz. ADD TO ABOVE AND MIX

LIGHTLY UNTIL ABSORBED.

1. ROLL OUT DOUGH 3/4 INCH THICK AND CUT INTO DESIRED SHAPES

2. PLACE ON SHEET PANS 1/2" APART BRUSH WITH MILK OR EGG WASH.

3. BAKE AT 4000F UNTIL DONE.

PLAIN MUFFINS:

PART I.PASTRY FLOUR 2.5# SIFT TOGETHER ALL

SUGAR 12 oz. DRY INGREDIENTS.

BAKING POWDER 2½ oz.

SALT ½ oz.

PART II.

EGGS, BEATEN 8 oz. COMBINE ALL LIQUID

MILK 1 Qt INGREDIENTS AND ADD TO

MELTED BUTTER 12 oz. ABOVE. MIX UNTIL JUST

COMBINED.

1. SCALE BATTER INTO MUFFIN TINS USING A SCOOP.

2. BAKE AT 4000F APPROXIMATELY 20 MINUTES.

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83

CAHS 10-Q CHEF NG

Basic Syrups and Creams(Chapter 31 pg. 862, Chapt. 32 pgs 870-873)

I. Basic Syrups:

A. Simple Syrup:

1.

B. Dessert Syrups:

1.

II. Basic Creams: All of the following creams are extremely important in the bakeshop or pastry shop, because

they are integral parts of many desserts.

A. Whipped Cream:

1. General procedures for making whipped cream:

a.

b.

c.

d.

e.

2. Basic ratio: Heavy Cream 1 quart

Powdered Sugar 2-4 ounces (sifted)

Vanilla 1/2 ounce

Liquors 2-4 ounces

3. Uses: dessert topping, filling, used to lighten and enrich other types of fillings.

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84

B. Meringue:

1. General guide lines for making Meringues.

a.

b.

c.

d.

2. Basic recipes:

a. French/Common Meringue

Egg Whites 1 lb.

Castor sugar 1 lb. to 2 lbs.

Method:

b. Italian Meringue

Egg Whites 1 lb

Castor Sugar 2 lbs Cook Water and Sugar to: OF

Water 8 oz.

Method:

C. Swiss Meringue

Egg Whites 1 lb.

Castor Sugar 2 lbs. Heat Egg Whites and Sugar to: OF

Method:

3. Uses: pie topping, icings, mousses, dessert souffles, cake layers, or pastry shells.

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85

C. Vanilla Custard Sauce / Creme Anglaise:

1. Use: Used primarily as a dessert sauce for fruit and pastries. Also used in Bavarian creams

and as a base for ice cream.

2. General guide lines for preparation: It is a very delicate sauce that can curdle very easilyit must be made with care.

a.

b.

c.

d.

3. Basic Recipe and variations: Equipment Needed:

Creme Anglaise egg yolks 8 oz. 1 mixing bowl

sugar 8 oz. 2 sauce pans

1 solid kitchen spoon

milk 1 qt. Pocket Thermometer

Ice bath.

vanilla 1 tbsp.

variations:

Chocolate Custard Sauce

Melt 6 oz. sweet chocolate, stir into basic custard while still warm.

Coffee Custard Sauce

Add 2 tbsp. instant coffee to the warm custard sauce.

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86

D. Pastry Cream or Creme Patissiere:

Is one of the most basic and important creams used in the bake shop.

1. Uses: It is used as a filling for many French pastries (eclair, napoleon, st. honore cake), filling

for cream pies, doughnuts, cake topping and filling, pudding, base for dessert souffles.

Thinned down it can be used as a sauce.

2. General guide lines for preparation:

a.

b.

c.

d.

e.

f.

Basic Recipe: Pastry Cream Makes one quart Equipment Needed

Milk 1 qt. 2 qt. Sauce Pan

Sugar 4 oz. 2-3 qt. mixing bowl

Wire Whisk

Egg Yolks 4 ea. One Half 2" Hotel Pan

Whole Eggs 2 ea. Plastic WrapCornstarch 2-1/2 oz.

Sugar 4 oz.

Butter 2 oz.

Vanilla1/2 oz.

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87

CAHS 10-Q CHEF NG

Fruit Tarts(From Lecture)

I.

II. Parts of a tart:

A.

1.

2.

3.

B.

1.

2.

C.

1. FUNCTIONS:

a.

b.

c.

2. TYPES:

ab.

c.

*

**

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88

DEMONSTRATION

SHORT DOUGH: YIELD APPROX 6.5 #

ENOUGH FOR 7-8 9 1/2" TARTS

INGREDIENTS METHOD

I. BUTTER 2# 4oz

SUGAR 1# CREAM UNTIL LIGHT

II. EGGS 3ea ADD ONE AT A TIME CREAMING WELL.

III. LEMON ZEST 1/2oz ADD

IV. BAKING SODA 1/4 tsp ADD AND MIX INTO A STIFF DOUGH.

FLOUR 3#

CUSTARD FOR BAKED TARTS

INGREDIENTS:

MILK 2 CUP

EGG YOLK 8 ea

SUGAR 3/4 CUP

METHOD:

MIX ALL INGREDIENTS TOGETHER UNTIL SMOOTH. POUR ON TOP OF TART DURING LAST 20

MINUTES OF COOKING.

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CAHS 10-Q CHEF NG

Choux Pastry(Chapter 31 pg. 860-862)

I. Choux pastry is a cooked mixture of fat, flour and water with eggs beaten into the mixture.

II. Pate choux is used to make desserts such as:

1. 2. 3.

4. 5. 6.

7.

III. Formula: There is no one single formula for pate choux. There are hundreds of recipes all capable of

producing good choux pastries. The percentages can vary by as much as 20% for certain

ingredients. The following is a range of percentages for the ingredients in choux pastry.

Water: Butter/Fat:

Flour: Eggs:

A few general guidelines to follow:

1.

2.

3.

IV. Savory uses for pate choux:

A.

B.

C.

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Demonstration

Recipe: Pate choux Yield: Approx. 25-30 cream puffs

Ingredients Method

Part I

Butter or margarine 8 oz Combine together and heat over

Milk 1 pt Low flame until shorting isMelted. Bring mixture to a

Boil and add part ii.

Part II

Bread flour 8 oz Stir until all coagulates and

Salt 1/4 oz Come away from the sides of the

Pot. Remove from fire.

Part III

Eggs, medium 8-10 Place part II into a small mixing bowl at 2nd speed. Add two eggs at a

time being sure they are blended in before adding more.

Part IV Place batter into a pastry bag and pipe out into desired shapes Onto a

baking sheet lined with silicone paper. Bake at 4000 f. For approx 15-20

minutes.

*To test for doneness: Take out one baked pastry and let stand at room temperature for a few minutes. If the

pastry holds it shape and does not collapse pastry is done.

Chocolate Glaze:

Shortening 3 Oz. Heat shortening and choc.Bitter chocolate 6.5 oz. over water bath till melted

Water 4 Oz. Heat water and syrup to 180

Corn syrup 3 Oz.

6x powder sugar16 Oz. Sifted

Vanilla 1 tsp.

1. Scale sugar and vanilla into mixing bowl. Mix at low speed. Add enough hot water-syrup

mixture to form medium heavy paste.

2. Add melted shortening-chocolate mixture, mix thoroughly.

3. Add remaining syrup mixture and mix until smooth.

Chocolate Ganache:

Bittersweet Chocolate 1 lb

Heavy Cream 1 Pint

1. Chop chocolate into small pieces, place in a sauce pan with cream, bring to a boil while whisking

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CAHS 10-Q CHEF NG

Puff Pastry(Chapter 31, Pg. 854-859)

I. Puff pastry is probably one of the most remarkable pastries in the kitchen, and bake shop. It is incredibly rich

in butter yet it is light and flaky when baked. It has no added leavening agents yet it can rise eight times its

original thickness. Puff pastry is also considered the most refined and elegant of all the pastry dough.

So what is puff pastry?

II. Handling: Because of its delicate structure, puff pastry must be handled with extreme care.

A.

B.

C.

D.

III. Uses: Puff pastry can be used for many items from appetizers to desserts.

Savory items:

Vol au vent

Bouchee

Encroute:

Snacks:

Sweets or desserts:

1. 2. 3

4. 5. 6.

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IV. Demonstration:

A. Simple french pastry with whipped cream and fruit

B. Turnovers

C. Pocket books

D. Pinwheels

E. Fruit strip

Puff Pastry Dough:

Bread flour 1.5 lb. 1. Using a paddle, mix the first quantities of butter and

Cake Flour .5 lb. flour in mixing kettle. Mix on low until well blended.

Butter (soft) 4 oz

2. Dissolve salt in cold water.

Salt .5 oz 3. Add liquid to flour and mix at low until a soft dough is

Cold Water 18 oz formed. Do not over mix.

4. Remove dough from mixer and refrigerate 20 minutes.Butter 2 #

Bread Flour 4 oz 5. Cream the last quantities of flour and butter until it is the same

consistency as the dough.

6. Roll the butter into the dough using four 4-folds or six 3-folds.

(see pg 767 in text)

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Station Analysis

And

Job Descriptions

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Traditional Kitchen Brigade

System

Chef

Sous Chef

Station

Chefs (Chef de Parti

e)

Saucier

Poissonier

Rotisseur

Entremetier

Gard

emanger

Patissier

Tournant

Saute station

Fish Cook

Roast Station

Vegetable Station

All c

old food

Pastry Chef

Rounds Person

saute items

all seafood

all roasted meats

all vegetables

prep

arations

all pastries

relief chef

sauces to order

items

grilled items

all starches

Butc

her

Bakers

fry station

soup

Pant

ry

Most demanding

Show Pieces

Station

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Night Lab Station Assignments 19 STATION

WEEK # 1-18 1/17/05 through 05/11/0

STUDENT POSITION STATION/TIME BREAK CLEANING ASSIGNMENT

Student Chef Order Taker 5:00-5:45

5:45-6:15 Make Sure Kitchen is clean and locked up. Retrieve all of chef’s special equipment.

Sous Chef Details Order Taker 5:00-5:15 5:45-6:30

5:15-5:45 Assist Student Chef take care of used side towels and rags. clean & organize tablewith the chairs.

Sandwich Cook Sandwich Station5:00-5:45

5:45-6:15 Strain & Clean Deep Fryer, Grill, and Griddle.

Assistant Sandwich/Pizza Cook

Sandwich Station5:00-5:15 5:45-6:30

5:15-5:45 Put away all leftover food to proper areas, clean work table andsink, take up station floor mats.

Pasta Chef Pasta Station5:00-5:45

5:45-6:15 Clean entire Pasta Station including range top. Take up stationmats.

Vegetarian Chef Vegetarian Station5:00-5:45

5:45-6:15 Clean Veg Station work table, range top and pick up stationmats.

Vegetarian Asst. Pasta Station 5:00-5:15& Pasta Veg Station

5:45-6:30

5:15-5:45 Clean work table by order window and pick up mats on a lacarte side of kitchen. Wipe out food warmer.

First Cook Back-up/Prep5:00-5:45

5:45-6:15 Put away left over food. Sweep out and organize “D” boxwalk-in. Help pick up floor mats.

Saucier Back-Up/Prep5:00-5:15 5:45-6:30

5:15-5:45 Clean all cooking areas (work tables, stove tops, sinks etc.)used in the production of entree, soup, & sauce.

Entremetier (Vegetable)

Entree #15:00-5:45

5:45-6:15 Clean all cooking areas & machinery used for production of vegetable, help pick up entree station floor mats.

Assistant Entremetier (Starch)

Vegetable #15:30-6:30

5:00-5:30 Remove water from steam table, wipe down steam table. Assistin further entree cleaning.

Chef Garde Manger Back-up Clean up5:00-5:15

Salad Station 5:45-6:30

5:15-5:45 Make sure salad station is clean and left over entree saladswrapped. Clean out ice bin on Tue & Thurs.

Pantry 1 Salad Station Expediter 5:00-5:30 6:00-6:30

5:30-6:00 Put away buffet salads. Clean coffee creamer station and creamdispensers Take up station floor mats.

Pantry 2 Expediter Clean-Up/Prep5:00-5:45 6:15-6:30

5:45-6:15 Put dressings in clean containers, wrap and put away. Sweepand organize “C” Box.

Pastry Chef Desert/ Beverage

5:00-5:30

5:30-6:00 Put away all desserts. Clean and Sanitize tables used. Organize“B” Box.

Cake Baker/Decorator Vegetable #1 Prep/clean

5:00-5:30 6:00-6:30

5:30-6:00 Assist pastry chef in putting away desserts. Clean and Sanitizetables used

Bread Baker (Yeast/Quick Breads)

Dessert/Beverage/Prep5:30-6:30

5:00-5:30 Clean Beverage Station (Coffee,soda, hot chocolate, and JuiceMachines and beverage service area.

Pie Baker Pots5:30-6:00 5:00-5:30 Clean up work area used.Finish cleaning pans and utensils specific to bake shop and putaway. Make sure sinks and drain boards are clean.

Cookie Baker Pots5:00-5:45

5:45-6:15 Wash all equipment specific to bake shop. Clean and Sanitizetables and areas you used for production.

***This is a Sample Station Assignment Sheet. The Actual StationAssignments will depend on the amount of Students enrolled in thclass.

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Student & Sous Chef Team

1. Sandwich Station2. Pasta Station3. Vegetarian Station4. Entree Station

5. Salad Station6. Bake Shop

General Station Position Overview

The CAHS 10-Q Laboratory is basically broken down into six stations

with a Student Chef & Sous Chef team overseeing the whole operation.

Each station may have anywhere from two to ten students who work

together as a team to prepare the evening meal, specials, salads, baked

goods, and desserts. Yes! we are open to the public, not only are we aclass, we are also running a business at the same time. A few very

important points to keep in mind:

1. Hours of Dinner service: Monday through Thursday 5:00 p.m. to 6:30 p.m.

Your station and its products should be ready to go by 4:50 p.m.

2. Your station position consist of two distinct duties.

a. Dinner preparation from 2:00 p.m. to 5:00 p.m.

b. Service and Clean-up from 5:00 p.m to 7:00 p.m.

c. Dinner break from either 5:15-5:45 p.m. or 5:45-6:15 p.m.

3. You will be dealing with the public. Your utmost professionalism is expected at all times

whether you are working in the kitchen or working outside in a public area.

4. Do not quote prices to customers, and never under any circumstance argue with a customer. If

you have any difficulties with a customer (we have many regular difficult customers!) always call

your instructor over to resolve the problem.

The following positions are typical of what you will be doing during lab. Although there are twenty threedifferent positions described above, the actual amount of positions will vary as to the size of the class.

Student Chef Oversees basic kitchen operation. Makes sure all stations have what is needed to produce the

days work. Makes sure that city room is ready to open on time, makes sure kitchen is clean

when days work is done.

Sous Chef To assist the Student Chef in all his/her duties. Student Chef and Sous Chef are the last to go

home.

Sandwich Cook Responsible for station set up and sandwich special and Quesadilla of the day.

Sandwich Assistant Responsible for station set up and two pizza specials (one vegetarian) everyday.

Also responsible for the vegetarian Black Bean Chili.

Pasta Chef Responsible for station set up and Pasta special of the day.

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Vegetarian Chef Station head and assistant responsible for producing about 15 orders of one vegetarian

/meatless entree each day. Station head responsible for the coming up with the special of the

day.

Vegetarian Assistant To fully assist Vegetarian Chef in the production of vegetarian or meatless entree.

First Cook In Charge of producing the main entree for the special of the day. Also oversees the entree

station to be sure all food items are produced on time, and making sure we never run out of food during service hours.

Saucier Responsible for making the sauce that will accompany the entree, and for heating or making

the soup of the day. Also will assist the First Cook in preparation of the main entree. First

Cook and Saucier work as a team.

Entremetier Responsible for the Vegetable of the day. Also oversees and helps assistant entremetier with

the Starch of the day.

Assistant Responsible for the Starch of the day. Entremetier and Assistant work Entremetier as a team.

Chef Garde Manger Responsible for the production of two different entree salads everyday. Also over sees

the salad station to make sure all salads are ready and set up in time for service.

Pantry 1 Responsible for the production of the buffet or variety salads. There need to be four different

variety salads each day.

Pantry 2 Works with both Pantry 1 in the production of variety salads, and Pantry 3 in the production

of mixed greens, salad dressings, and the mixed fruit salad.

Pantry 3 Responsible for the production of the mixed greens, 4 salad dressings, and mixed fruit salad.

Pastry Chef Responsible for turning on bakeshop ovens, production of custards and puddings, and simple

french pastries, making sure dessert station is set up for service, and finally, dessert and

beverage station are broken down and cleaned up when service is done.

Cake Decorator Responsible for decorating two cakes daily.

Cake Baker Responsible for making sure the cake decorator has cakes to decorate.

Bread Baker Responsible for the production of freshly baked yeast bread each day.

Bread Baker and Assistant work together as a team.

Assistant Bread Responsible for the production of freshly baked quick bread each day. Bread Baker and

Assistant work together as a team.

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Pie Baker Responsible for the production of Pie Dough, Pie Fillings, and Pies. Works together with

Assistant Pie Baker

Assistant Pie Baker Assist and works together with Pie Baker

Cookie Baker Responsible for the production of at least two different types of cookies each day. Works

together with Assistant Cookie Baker.

Assistant Cookie Assist and works together with Cookie Baker

This General Station Position Overview is a basic guide to what you will be responsible for while you are in that

station. It does not mean that when you are done with your work for the day you can go sit down and relax. We

are all here together as a team and if you should find that you have extra time before we open, you should:

1. Check to see if anyone in your station needs help, and help them out if needed.

2. Check to see if your station is cleaned up as much as possible.

3. Is there anything you can prep or need to prep to make your day easier for tomorrow.

4. Check other stations to see if they need help, and help out if needed.

5. If all of the above are O.K., then check with your instructor, he/she will find

something for you to do.

Specials

Chef Ng encourages all of his students to take an active interest in this class particularly the station that you are

assigned in or will be assigned in. This includes doing study and research in those areas that you will be

working. Specials are a way to express how far you have come in your current position, and I encourage all

students to be able to produce a special when you are in a station that allows for specials.

However a few points to remember before making specials:

1. Students will not be allowed to make specials until they show that they can properly set up and

perform competently in the station. (The best specials are useless if you cannot get your regular

prep done in time for service).

2. If a student needs special produce, proteins, or ingredients, the student must order these items at

least 48 hours before they are needed. Always think at least three days ahead, if not, the special

products will not be there.

3. Only prepare enough “mise en place” for one day. If you have leftover ingredients, use them the

following day, or make sure someone else can use them before they go bad.

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Student Chef

Responsibilities of Student Chef and Sous Chef:

2:10 PM 1. Get Sign-In Sheet and have each student sign in. Return sheet to Chef by 2:20.

2. Get Keys from Chef

2. Unlock:• Night Lab reach-in, key #799 master lock

• Pantry reach-in (both sides) Key T42

• Chefs cabinet in kitchen office. key #CAT114

• Chef’s utensil drawer. key #A215 master lock

2:20 PM 1. Go with Chef to store room to pick up side towels and rags.

C Pull out 2 ball of frozen pizza dough for the next night and give to sandwich station.

3. Distribute side towels

• 1 towel per student• 2 for each service side of steam table

• 4 extra to bake shop

• 2 to the pot washer

• 4 for the cashiers

4. Place a container of plastic tasting spoons on each station.

(Should be 6 containers)

2:30 PM Set up Service Line1. Fill wells 2,3 and 4 in steam table with 3 inches of hot water.

2. Turn on heat to the above wells to HIGH setting.

3. Refill salad presentation area with ice.

4. Fill ice well in dessert station.

5. Fill Pepsi machine with 2 six inch hotel pans of ice.

6. Place 1 stack of 10 inch round plates and 1 stack of small oval plates in wells 1.

Be sure that there are extra plates below service line.

7. Place 1 stack each of soup bowls, soup cups and monkey dishes in wells 5.

Be sure that there are extra dishes of each kind below service line.

8. Place 1 stack each of the small oval plates, soup bowls, and monkey dishes on the ice

in the salad service area. Be sure to have extras available below.

9. Set out required serving utensils for service line.

• 1 solid kitchen spoons or tongs for entree.

• 1 solid kitchen spoons for starch.

• 1 solid/slotted kitchen spoons for vegetable

• 1 kitchen spoons for spares.

• 1 four to six ounce ladles for soup.

• 1 two ounce ladles for sauce.

• 4 pair tongs for rolls, cookies, and mixed green salad.

(These items may vary depending on what items are being served.

Use your common sense or ask instructor if you are not sure.)

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2:55 PM Storeroom Requisitions

1. Make a list of ingredients (dry or frozen goods only) needed by each station to be

requisitioned from the storeroom.

Be sure that students have checked the kitchen for these items first.

**note: There is no fresh produce (fruit and vegetables) and fresh dairy products in the

storeroom.

• Double check to see if sandwich station needs fries or beef patties

• Also check to see if Pasta station needs ravioli.

2. Check the beverage station for (and add to the list if needed):

• Regular and DeCafe Coffee.

• Juice Post Mix syrup.

• Soda Post Mix syrup.

• Paper Cups, coffee stirrers, Hot cup sleeves.

• Cocoa Machine for powder mix.

• Bottled drinks

4. Go to storeroom with Chef to obtain required items and deliver the requisitioned goodsto the appropriate stations.

3:15 Finish Setting Up City Room for Dinner Service

1. Set up Beverage Station

• Refill bottled drinks if necessary

• Refill Milk and Yogurt in Pepsi refrigerator

< 4 rows of regular milk (24 cartons)

< 3 rows chocolate milk (18)

< 2 rows low fat milk (12)

< 1 row non fat milk (6)< 15 assorted yogurts.

2. Set up Creamer Station.

• Place clean white tablecloth (small) over creamer table.

• fill designated air pots with half & half/ milk/ and non dairy creamers.

• 1 2" 1/6 hotel pan of lemon wedges.

3. Place condiments in service area:

• 1 basket of crackers (at soup station)

• 1 basket of ketchup packets

• 1 basket of mustard packets• 1 basket of mayonnaise packets

• 1 bowl of grated Parmesan cheese

• 1 small dish of crushed chillies

• 1 bottle each of: Tabasco, Ketchup and Worcestershire sauce.

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3:45 Print out Dinner and Specials Menus

1. Find out what the specials are for the day, then see instructor for pricing.

• Sandwich Special

• Pasta Special

• Omelet of the day

• 2 pizza specials

• Vegetarian entree

• Any other specials

2. Type up, print out, and display menus.

• 6 copies of dinner menu with specials.

3. Number order pads for ala carte orders.

4. Set up two heat lamps by service window.

5. Distribute 2 stacks (about 20) pasta bowls and 10 round dinner plates to Pasta Station.

6. Distribute about 20 round dinner plates to Sandwich Station.

7. Make sure there are Large and Small “To Go” containers at ala carte stations.

4:00 Help out other stations as needed.

4:40 Final Set Up Before Service

1. Brew one and one half (1-1/2) batches of regular coffee and a 1/2 batch of De-cafe

coffee.

2. Put out Butter dispenser (be sure that the back is filled with ice).

3. Unlock Bottled Beverage Refrigerators; key #799 master lock

4. Unlock Pepsi Soda dispenser; funny shaped key.

5. Help bake shop to put out and display their desserts in an attractive way.

6. Help Salad Station to attractively display their salads.

7. Put out any of the cooked food from entree station.

4:50 Call all service people to their proper positions

A. Make sure all stations are properly set with all with the proper serving utensils.

5:00 All stations are set and ready to open.

A. Remove coffee grounds from coffee machines.

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5:45 Cafeteria is open for dinner service.

A. Student Chef to:

• Work “a la carte” window taking orders until 5:45 PM.

• Check to see if there is enough coffee for remainder of dinner service, and to make

more if necessary before taking break.

• Take break from 5:45 to 6:15.

B. Sous Chef to:

• Take care of any missed details/or help out where needed.

• take break from 5:15-5:45

• take orders from 5:45-6:30.

• tally a la carte orders

6:30 Cafeteria is Closed/ Cleanup

A. Turn off steam table .

B. Lock all beverage refrigerators and beverage dispensers.

C. Put away all condiments.

D. Finish tally on a la carte orders and give to instructor.

E. Put away heat lamps.

F. Make sure food warmers are empty and clean.

G. Go through each station’s sanitation check list.

H. Check to see if:

• Beverage station is clean (Bake Shop Pie station).

• Creamer station and creamers are clean (Buffet Salad Position).

• Napkin and Butter dispensers are refilled and put away (Chef Garde Manger).

• Walk in boxes are organized and swept out.

B box -Bake Shop (Pastry Chef)

C box -Salad Station (Dressing Position)D box -Entree Station (First Cook)

• Steam table cleaned and water removed, put away below any extra plates, cups and

bowls (Assistant Entremetier).

• Salad service area cleaned. All debris (lettuce, salad etc.) and soiled ice removed

from ice bin.

• Both Meat Slicers are cleaned.

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• Trash emptied and rubbish cans brought to loading dock for cleaning.

• Compost bins brought to loading dock.

• All sinks and work tables cleaned.

• All ovens, stove tops, salamander, deep fryer, and steamer turned off.

I. Check dish-room for Chef Ng’s containers and return to cabinet in kitchen office.

J. Check to make sure all of Chef Ng’s tools, containers and utensils are returned to his

cabinet and metal drawer.

K. Lock all REACH-IN and WALK-IN refrigerators.

L. Return student chef keys to Chef.

Contents of Chef’s Cabinet

T 3 10" Teflon saute pans

T 3 8" Teflon saute pans

T 2 stainless pasta strainers

T 4 red handle high temperature spatulas

T All unused 1/6 lexan containers

T All unused plastic 2 and 4 quart containers

w/green lids.

T 1 kitchen timer.

T 4 red salad bowls

T 1 large red salad bowls

T 5 red plastic ladles

T 5 red plastic serving spoons

Contents of Chef’s Metal Drawer

T 10 pair tongs (various lengths).

T 10 2oz ladles.

T 3 pie/pastry pins

T 4 Scoops (sizes: 24, 20, 16, 12).

T Measuring Cups

T Egg Wedger

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Entree Station

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DAY:

DATE:

ENTREE STATION CHECK LIST

Check "D" box for-

Today's entree, is it present and thawed out? (need approx 80-90 orders per day)

Tomorrow's entree, present if it needs to be prepped today. (Same as above)

Items prepped from previous day, are they still there? (should be stored in “D” box)

Gather all serving pans required for all entree station items, (entree, sauce, vegetables, starch and

soup), and keep in a warm place. This is to avoid putting hot food into cold pans.

Soup Du Jour: Gallons (Usually need 2 six inch half pans)

BACK-UPS AVAILABLE:

Entree: No. of pans:

No. of pans:

Starch: No. of pans:

No. of pans:

Vegetables: No. of pans:

No. of pans:

Soup: No. of gals:

Check "C" box for:

Today's vegetable Amount: (Need 90 orders)

Vegetables available to prep for tomorrow:

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SANITATION CHECK LIST: ENTREE STATION

All work surfaces cleaned with soap, rinsed, and sanitized.

"D" box swept out & organized

Spice rack cleaned and organized.

Stove top and top shelf clean.

All sinks in entree station and vegetable prep area clean, free of grease and debris.

All small appliances and accessories put away.

Tilt fryer clean.

Bottom shelves of work tables wiped down every Thursday and as often as

necessary.

All Red Mats picked up and placed neatly on flat-bed cart.

X(Student Chef)

First Cook:

DAILY CRITIQUE

1. Preparedness

2. Team-Work/ Attitude

3. Cleanliness

4. Organization

5. Ability to follow directions

6. Productivity

7. Quality of finished product

OVER ALL STATION CRITIQUE

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Entree Station RecipesCountry Gravy................................................................................................................................ 124

Demi Glace..................................................................................................................................... 125

Hungarian Goulash......................................................................................................................... 126

Kalbi Marinade............................................................................................................................... 127

Lemon Chicken.............................................................................................................................. 128

Mashed Potatoes............................................................................................................................ 129

Minted Sweet Pepper Relish........................................................................................................... 130

Paella Valencia............................................................................................................................... 131

Rice Pilaff....................................................................................................................................... 132

Souther Rio Stew........................................................................................................................... 133

Sweet and Sour Sauce.................................................................................................................... 134

Tomato Mushroom Sauce.............................................................................................................. 135

Tonkatsu Sauce.............................................................................................................................. 136

Brine roasted Turkey/Chicken....................................................................................................... 137

Teriyaki Marinade.......................................................................................................................... 138

Creamed Mushroom Sauce............................................................................................................ 139

French Lamb Stew.......................................................................................................................... 140

Lobster Sauce.................................................................................................................................. 141

Steamed Rice Ratios....................................................................................................................... 142

Beef Stew........................................................................................................................................ 143

Baked Snapper w/ Spanish Sauce................................................................................................... 144

Creamy Polenta............................................................................................................................... 145

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Country Gravy

Ingredients: Equipment Needed:

Carrots 2 ea 3 gallon sauce pot/pan

Celery 2 ribs Measuring Spoons

Onions 1 ea Kitchen SpoonWhip

Whole Thyme 1 Tbsp China cap

Whole Pepper 1 tsp 2 gallon sauce pan/pot

Bay Leaf 3 ea

2ea 6 inch 1/3 hotel pans

Butter 12 oz.

Flour 12 oz.

Chicken Stock 1 Gallon

Beef Stock 1 Gallon

Heavy Cream 1 Qt.

Method:

1. Rough cut the vegetables to make a Mirepoix.

2. Melt butter in a 3 gallon sauce pan or sauce pot, and saute the mirepoix until soft.

3. Add the spices and continue to saute for 3-4 minutes.

4. Stir in the flour and continue to cook for another 3-4 minutes. (Do not let this mixture

burn).

5. Stir in the beef and chicken stock and bring to a boil, stirring occasionally, (do not let

burn). When boiling, turn down heat and let simmer for 30-40 minutes.

6. Call Instructor over to evaluate product at this point before proceeding.

7. Strain through a fine china cap into a clean sauce pan.

8. Return to a boil and finish with the heavy cream.

9. Check seasoning.

10. Pour into the two 6 inch 1/3 hotel pans, cover w/ plastic wrap and keep warm.

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Demi-Glace

YIELD: approx 1 gallon

INGREDIENTS:

2 Gal Brown Stock

2 ea Onions

2 ea Carrots

2 ribs Celery

2 ea Bay Leaf

1 Tbsp Thyme

10 ea Black Pepper (whole)

Oil for sauteing (approx 1/4 cup)

1 Kitchen spoon Tomato Paste

1 qt. Red Wine (optional)

METHOD:

1. Rough cut the onions, carrots, and celery.

2. Saute the vegetables until they begin to brown and caramelize.

3. Add spices, and saute for about 1 minute.

4. Add tomato paste and cook until the tomato paste begins to brown.

5. Deglaze with red wine. (This step is optional, check with chef before proceeding). and

cook until red wine is reduced by half.

6. Add brown stock, bring to a boil, then simmer until contents are reduced by half.

7. Strain, adjust flavor and consistency as needed.

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Hungarian Goulash

Ingredients:

40# Beef

20# Onions

1/2 Btl Paprika

1 Gallon Water

1 Pt. White Vinegar

1-1/2 Cup Tomato Paste

1/2 Cup Thyme

1/4 Cup Marjoram

1/2 Cup Garlic

2 Cups Dijon Mustard

To Taste Salt and Pepper

METHOD:

1. Using a large Rondeau, Fry onions in about 3" salad oil until rich dark brown (not burned). Strain

and reserve the oil to brown the beef later. Reserve onions for later.

2. In the tilting skillet preheated to 400OF, add enough of the onion oil to cover the bottom of

skillet. Add meat in small batches and brown.

3. When all the meat is brown, return all the meat, onions, and paprika to skillet and cook for one

minute. Do not let the paprika burn.

4. Add water, vinegar bring to a boil.

4. Add the spices, garlic, and tomato paste, and mustard. Cook until tender.

5. Remove meat and push sauce through a china cap, or puree.

Erwin Pirolt '92

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Kalbi Rib Marinade

Ingredients:

3 Qts. Soy Sauce

3 Qts. Water

5 Lbs. Brown Sugar

3 Bn. Green Onions

1-1/2 Cup Toasted Sesame Seeds

1 Cup Grated Ginger

1 Cup Minced Garlic

METHOD:

1. Combine soy sauce, water, sugar, garlic, and ginger.

2. Coarsely chop green onions, then puree in a blender with the toasted sesame seeds using

a little of the soy-sugar mixture. Add puree to the rest of the marinade.

** Marinade can be used to marinate meats and poultry. Marinade works best if the item

marinates 24 to 48 hours.

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Lemon Chicken #1

For every three pounds of chicken:

1 each lemon

rind from 1 lemon

1 cup water

2 Tbsp Sugar

Garlic

Ginger

Soy Sauce

Sherry Wine

1. Marinate Chicken in garlic, ginger, soy sauce and sherry wine. Let stand at least 1 hour, (over

night is better).

2. Using vegetable or peanut oil brown both sides of the chicken pieces in a pan (Rondeau, or tilt

fryer) starting skin side down.

3. Pour off any excess fat or grease.

4. Add lemon juice, rind, water, and sugar to chicken and let simmer until chicken is just done.

5. Thicken remaining cooking liquid with cornstarch that has been dissolved in sherry wine.

**Garnish with sliced green onions.

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Mashed Potatoes

Ingredients:

Idaho / Peeled and cut into quarters lengthwise

Russet Potatoes 40 lbs.

Butter 2 lbs Heat together slowly when potatoes are

Milk ½ gal almost done.

Milk ½ gal

Salt taste

White pepper taste

Nutmeg 1/4 tsp

Method:

1. Place peeled and cut potatoes into steamer pans. Cook in pressure steamer until potatoes

are tender. Do not OVER or UNDER cook. (About 30 minutes)

2. Place cooked potatoes into a 60 quart mixing kettle, attach the wire whip, raise the kettle.

3. Have all spices and seasoning, butter and milk ready to go.

4. Call your instructor over to finish.

5. Dish up into half 4 inch hotel pans.

Variations:

Roasted Garlic Mash: Place 3 cups of peeled garlic cloves in ½ hotel pan. Drizzle with

olive oil and salt. Bake in oven until soft and golden. Stir often, do

not burn. Puree in food processor and add to potatoes when mixing.

Horseradish Mash: Add prepared horseradish puree to potatoes when mixing. Be careful

not to put too much. Start with a 6 ounces, then add as needed.

Caramelized Onion Mash: Small dice 5 lbs. onions, and saute in a large rondeau until

completely caramelized (deep dark brown but not black). Whip into

cooked potatoes above.

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Minted Sweet Pepper Relish

INGREDIENTS:

Yellow Onion 1 Lb.

Green Bell Peppers 1/2 Lb.Red Bell Peppers 1/2 Lb.

(Or Pimentos)

Yellow Bell Peppers 1/2 Lb.

Balsamic Vinegar Taste

Sugar Taste

Fresh Mint 2 Bn.

Salt Taste

Fresh Ground Black Pepper Taste

METHOD:

1. Cut onions and peppers into a brunoise (keep onions separate from peppers).

2. Chop mint to a medium size. Set aside.

3. Saute onion until they just begin to caramelize, add peppers and continue cooking until

peppers are soft.

4. Add balsamic vinegar and sugar to taste. Continue to cook until ingredients reach asyrupy or thick consistency. Season with salt and freshly ground black pepper.

5. Remove from heat and stir in chopped mint.

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Paella Valencia

INGREDIENTS:

1 Lb. Pork & Veal Diced 3/4 Inch Cubes

1 Lb. Chicken Pieces (Wings)

1/2 Lb. Sausage (Polish) 1/2" Slices

1/3 HP Green/red Bell Peppers Large Dice 3/4"1/3 HP Onions Large Dice

1 #10 Can Diced Tomatoes with Juice

1/3 Cn Sliced Black Olives

1/3 Btl Green Olives Sliced

1/3 HP Mushrooms Sliced (4 Slices/mush)

1/3 Bag Bay Shrimp

1 Qt. White Wine

2 Pinch Saffron

1 Tbsp. Egg Shade (For Color)

2 Qt. Uncle Bens Converted Rice

2 Qt. Chicken Stock Boiling (Good Quality)

*Season with Salt, White Pepper, and Whole Thyme

1 Bn. Chopped Parsley

HP = Hotel Pan

METHOD:

1. In a hot pan, saute pork and veal until light brown, remove and brown chicken.

2. Add onions and peppers saute lightly, add mushrooms and continue to saute, then add

sausage and saute.

3. Add rice and saute a bit, add boiling chicken stock, white wine, canned tomatoes, saffron,

and olives, bring to a boil and season with salt white pepper and thyme. Color with the

egg shade. Reduce to a simmer and cover.

4. Add shell fish during last 10 minutes of cooking.

5. Garnish with lots of chopped parsley.

* Can also garnish with green peas

* Total cooking time after covering pot should be 30 minutes.

** Lobster and/or crab make a great addition

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Rice Pilaff

3 Gallons Chicken Stock * (good flavored and brought to a simmer).

5 Lbs. Onions diced medium small (½ hotel pan full)1 Lb. Butter

4 Ea. Whole Cloves4 Ea. Bay Leaves7 Qt. Uncle Ben’s Converted Rice ( One Half 4 inch hotel pan full)

do not wash or rinse

Method:

1. Slowly heat the chicken stock while you are dicing the onions. Do not letthe stock reduce. Turn off heat if necessary.

2. Using a large Rondeau (Braiser), melt the butter and saute the onions,

cloves and bay leaves until the onions are transparent.

3. Add the rice and continue sauteeing until the rice is coated with the butter.

4. Add the boiling chicken stock (reheat if necessary) to the rice mixture. Stir and return to a boil.

2. Cover tightly first with foil then a large lid, then bake in a 3500F oven for approximately 30-40 minutes or until done.

*If the chicken stock is weak, it can be enhanced with the use of some chicken base, or salt, pepper, or even some sauterne cooking wine.

Variations:

1. Tomato Pilaff: Add one can of diced tomatoes with the juice (reduce thechicken stock by the amount of juice from the tomatoes.

2. Vegetable Pilaff: Garnish the rice with fine diced vegetables. 1/4 hotel paneach of: zucchini, carrots, yellow squash, and broccoliflorets.

3. Armenian Rice: Prepare like Rice Pilaff but add 1 pound of finely brokenvermicelli pasta to the rice when sauteeing with the butter.

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Southern Rio Stew

Ingredients:

1/2 cs Zucchini Squash 3/4" baton

1/2 cs Yellow Zucchini "

5 lbs. Red Potatoes Cut in half (if small) and blanched1/2 cs Mushrooms Cut in half

4 ea. Onions 3/4" dice

2 ea Yellow Peppers 1" strips then cut into triangles

2 ea Red Peppers "

3 bn Broccoli Cut into florets and blanched

3 hd Cauliflower "

3 cup Corn Fresh cut

3 can Diced tomatoes

3 Tbsp Cinnamon

5 Tbsp Cumin

1 Cup Garlic chopped

3 Tbsp Chipotle Puree

3/4 C Ancho Chile Puree

1/2 Bn Mint

1 Bn Cilantro

Method:

1. Cook the tomatoes with half of the cinnamon and half of the cumin for approx. 20minutes.

2. Heat a large rondeau. When hot, add a small amount of olive oil and sear the mushrooms

until golden brown. season with salt and pepper. Transfer to a hotel pan and set aside.

3. Using the same rondeau, reheat, add a little more oil and saute the onions, add the

remaining cinnamon and cumin. Continue to saute until onions are tender. Add the garlic

and peppers and continue until peppers are almost tender (about 10 minutes). Then add

the squash and cook long enough to heat the squash through. Now add the tomatoes,

mushrooms, corn, and chili purees. Cover and let stew for 15 minutes. Add the blanched

potatoes and cauliflower and continue to stew for another 5 to 10 minutes.

4. Add the broccoli, mint, and cilantro just before serving.

5. Serve with sour cream or creme fraiche.

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Sweet and Sour Sauce

Ingredients:

1 can (#10) Ketchup

1-1/2 Qt. White Vinegar

3 lbs Brown Sugar 2 cans Pineapple Juice (from canned pineapple)

1/2 cup Garlic

1/2 cup Ginger

Slurry Sherry Wine (enough to dissolve the cornstarch)

Cornstarch (about 11 ounces)

Method:

1. Combine all ingredients except cornstarch and sherry. Bring to a boil and let simmer 1/2

hour.

2. Dissolve cornstarch with the sherry wine.

3. Whisk cornstarch mixture into the boiling sauce and return to boil.

4. Adjust consistency and flavor.

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8/7/2019 Volume 10Q Fall 2006


Tonkatsu SauceRecipe #1Ingredients:

1/2 cup Sesame Oil

1 Tbsp Chili Paste

1-1/2 Qt. Ketchup

6 Oz. Worcestershire Sauce (1 Bottle)

1/4 Cup Brown Sugar

1 Cup Green Onions Chopped

Method:

1. Combine all ingredients except green onions and simmer for 10-15 minutes.

2. Add green onions and serve with pork tonkatsu.

Douglas Wong (SPRING 1993)

Recipe #2

INGREDIENTS:

Ketchup 1 Quart

Crushed tomato 1 Quart

Worcester Sauce 1 Pint

Red Wine 1 Cup

Onion (chopped) 1 med-large

Apple (grated) 1 each

Bay Leaf 1 eachSugar To taste

METHOD:

1. Saute chopped onion and bay leaf in a small amount of salad oil until onion is transparent.

2. Add all the other ingredients except the sugar. Bring to a boil and then let simmer.

3. Adjust seasoning with sugar.

Hiroyuki Akashi (Fall 1999)

Recipe #3

Ingredients:

2 ½ qt Worcestershire Sauce

1 btl. Ketchup

1 ½ qt Water

1 qt. Granulated Sugar

Combine all ingredients and bring to a boil..

Yuko Nishatani Lee (Fall 1999) **Recipe needs to be tested and adjusted

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Brine Roasted Turkey or Chicken

INGREDIENTS:

FOR THE BRINE:

KOSHER SALT 6oz.

SUGAR 6oz.

WATER 1 GALLON

WHOLE GARLIC 2 CUT IN HALF

WHOLE ROSEMARY 3-4 SPRIGS

BAY LEAVES 3-4

WHOLE BLK PEPPER 1/4 CUP

WHOLE TURKEY 1 EACH

MAYONNAISE APPROX. 1-2 CUPS

BLACK PEPPER FRESHLY GROUND

METHOD:

1. Soak turkey or chicken overnight or up to two days in brine.

2. Remove from brine, drain, coat outside with mayonnaise and season liberally with freshly

ground black pepper.

3. Roast in oven for 2-1/2 hours at 350

o

f.(For Chicken, the cooking time will be much less).

CHRISTOPHERS'S CATERING 7/94

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Teriyaki Marinade

INGREDIENTS:

1 Gal Soy Sauce

1 Gal Water 1 Cup Garlic (chopped)

1 Cup Ginger (chopped)5 lbs. Brown Sugar 1 Qt Sherry Wine

METHOD:

1. Combine all the above ingredients together making sure that the sugar is alldissolved.

USES: Can be used to marinate Chicken, beef, pork, seafood, tofu, etc.

TO USE AS A SAUCE:Gently bring the mixture up to a boil, using a slurry of cornstarch, water, and sherrywine, slightly thicken the mixture until it produces a light glaze.

Ask Instructor for Help If You Have Not Done this Before.

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Creamed Mushroom Sauce(For Chicken/Veal Pojarski)

Ingredients:

1 Hotel Pan Mushrooms Sliced

2 Cups Shallots Chopped fine2 Cups Sherry Wine

½ Gallon *Brown Sauce

½ Gallon Heavy Cream

Method:

1. Saute Mushrooms and Shallots until soft.

2. Flame with the Sherry Wine and let reduce by one half.

3. Add Brown Sauce and let reduce by one half.

4. Add Heavy Cream and bring back to a simmer.

5. **Adjust flavor (can use “Mushroom Base if necessary) and consistency of sauce.

*Brown Sauce:

1 Gallon Brown Stock 8 oz. Clarified Butter

8 oz. Bread Flour

Method:

1. Slowly bring stock to a simmer.

2. Adjust flavoring by using “Beef Base” if necessary.

3. Make a brown roux with clarified butter and flour. Let cool.

4. Whisk the cool roux into the simmering stock. Keep whisking until all the roux is incorporated

and no lumps are visible.

5. Let simmer at least 20 minutes on low heat.

6. Strain through a fine china cap.

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French Lamb StewIngredients:

40 lbs. Lamb 1" cubes12 lbs. Onions ½" dice3 Tbsp Marjoram dried3 Tbsp Thyme dried3 Tbsp Oregano dried1 cup Garlic chopped2 cups Tomato Paste2 cups flour 2 sprigs rosemary wrapped in cheese cloth1 quart burgundy cooking wine3 gallons Brown Stock 4 bunches Celery peeled and cut into bias chunks12 each Carrots peeled and roll cut14 lbs. New Potatoes quartered1 bunch Chopped Parsley for garnish

Salad Oil for sauteeing

Method:

1. Heat tilting fryer to 400oF.

2. While fryer is heating, season lamb liberally with salt and pepper.

3. When tilt fryer reaches correct temperature, add enough salad oil to coat the bottom of the tiltfryer. Add just enough meat to cover the bottom of the fryer. Let one side of the meat brownbefore stirring (about 2 minutes).

4. Stir the meat around to turn and let other sides brown.

5. If there is more meat to brown, remove the meat currently in the fryer and repeat step 3 and 4until all the meat is browned.

6. Add the onions, garlic, herbs and tomato paste. Continue to cook until tomato paste is dark brown (do not let any part of the fryer burn at any point of the cooking process).

7. Add burgundy wine and let cook until the liquid has almost totally evaporated.

8. Add flour and let cook for a couple of minutes.

9. Whisk in the stock, add the sachet and let simmer slowly until the meat is tender (about 1 ½hours). Periodically try a piece of the lamb to check for tenderness.

10. Add the remaining vegetables (celery, carrots, pearl onions, and potatoes) during the last half hour of cooking.

11. Adjust seasoning and consistancy.

12. Ladle into 2" hotel pans for service, sprinkle with chopped parsley for garnish.

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Lobster Sauce(For Sole Joinville)

Ingredients: Yield: Aprox 1 Gallon

1 lb. Mirepoix cut small5 lbs. Prawns peeled and de-veined (keep shells)2 lbs. Butter 12 oz. Flour 4 oz. Tomato Paste3/4 cup Brandy2 cans Clam Juice (46 oz)1 ½ cups Heavy Cream1 bunch Parsley stems1 sprig Fresh Thyme2 each Bay Leaves1/4 tsp. Whole Pepper 6 oz. Lobster Base1 ½ qt. Shrimp Stock

Method:

1. Defrost prawns by placing in a 6" half hotel pan under cold running water. When thawed, peeland devein the shrimp (ask instructor for a demonstration). Reserve the shells for the sauce.

2. Make a shrimp stock by gently cooking the shrimp in 1 ½ quarts of water seasoned with 6 ouncesof the lobster base. Reserve the cooked shrimp for garnishing the sole.

3. In a 2-3 gallon sauce pot, melt 1 ½ lbs of butter and saute the mirepoix, herbs, spices and shrimpshells until the vegetables are soft. Add the tomato paste and cook until the tomato paste is dark brown (be careful not to burn the mixture) about 20 minutes.

4. Flame the vegetable mixture with the brandy, let the alcohol burn off. Add the remaining butter and when it is melted add the flour to make a roux. Cook for a few minutes being careful not tolet the mixture burn.

5. Slowly whisk in the clam juice and shrimp stock and bring to a boil. Let simmer very slowly for about 30 minutes. Strain through a fine china cap.

6. Add heavy cream, return to a simmer and adjust seasoning and consistency.

7. Cover and keep warm until service.

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Steamed Rice(Cooked in a Pressure Steamer)

**Rice is to be cooked in a 2 inch ½ (one half) Hotel Pan

Jasmine Rice: Yield: 1 half 2" hotel pan

5 Cups Jasmine rice (1:1.25 Ratio)6 Cups Water

Calrose Rice: Medium Grain

5 Cups Calrose or medium grain rice. (1:1 Ratio)5 Cups Water

Uncle Ben’s Converted Rice:

5 Cups Converted Rice (1:1.5 ratio)7.5 Cups Water

Method:1. Place rice in a fine China cap and rinse under cold water until water runs clear.

2. Place the drained rice into a half 2" hotel pan.

3. Add the water and cook in a pressure steamer for 30 minutes.

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Beef Stew RecipePortions: 100+ at 8oz

Ingredients:

50 lb boneless beef chuck 1 qt oil

8 lb onions, fine dice1 ¼ cup garlic, minced3 tbsp thyme (dried)4 each Bay leaves1 lb butter 2 lb flour 1 qt Burgundy Cooking Wine1 lb tomato puree1 3/4 gal Basic Brown Stock 1 ¼ gal Water 8 lb celery, EP12 lb carrot, EP

6 lb small pearl onions, frozen1 Can (#10) canned tomatoes, drained and coarsely chopped1/4 cup salt1/4 black pepper 1/4 cup Lemon Juice2 cup Parsley, chopped

Method:

1. Heat the tilt fryer to 400 F. When hot, add the oil. Add the meat in small batches (just enough tomake one layer in tilt fryer) and brown well, stirring occasionally to brown all sides. Be carefulnot to stir the meat too much because it will cool down the cooking surface release too much

juice. If it does release too much liquid, drain the juices and reserve for later.

2. Add the onion and garlic and saute until the onion is lightly browned. Add the thyme,bay leavesand tomato puree. Cook until tomato puree begins to brown.

3. Add the flour to the meat and stir to make a roux. Continue to cook over high heat until the rouxis slightly browned.

4. Stir in the Burgundy cooking wine, the water, and the stock and bring to a boil. (If you drainedoff any of the meat juices, add it to the stew now.)

5. Peel and cut the carrots and celery into an oblique cut.

6. Add the celery, carrots, onions, and canned tomatoes to the stew during last 30 minutes of cooking.

7. When the vegetables and the meat are tender, remove the bay leaves and season with salt, pepperand lemon juice.

8. Garnish with chopped parsley.

By Katherine YoungbloodNight Lab Spring 2006

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Baked Snapper, Spanish Sauce

Ingredients: Yield: 64 Portions

64 5-6 oz Snapper FiletsSalt/Pepper

Lemon JuiceSauterne cooking wineOlive Oil

1. Lightly oil the bottoms of 8 hotel pans with olive oil.

2. Arrange 8 portions of snapper in each pan. Season lightly with salt and pepper, and sprinkle withSauterne and lemon juice.

3. Top with the Spanish sauce and bake in the oven at 350oF for approximately 15 minutes or untilfish is just done.

4. Garnish with chopped lemon slice and chopped cilantro.

Spanish Sauce:

¾ C Olive oil½ Hotel pan Onions, julienne

1 C Garlic, minced2 #10 Cans Tomatoes, diced2 #10 Cans Tomatoes, crushed2 lb Green chilies, julienne (two 16 oz cans)¼ C Chili powder

¼ C Dried Basil

1 C Capers, crushed1 Bunch Cilantro (plus additional for final garnish)

Salt and pepper

METHOD:

1. Heat oil and sauté onion until soft

2. Add garlic, tomatoes, green chilies, chili powder and basil, and season with salt and pepper

3. Stir in capers and cilantro.

By Kara FormanNight Lab Spring 2006

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Creamy Polenta

Yield: 35 lbs

Ingredients:

4 lbs Cornmeal2 Gal Half and Half 2 Gal Chicken Sock 2 cups Parmesan Cheese½ cup Fresh Rosemary (Fine Chopped)1/4 cup Salt (to Taste)

Method:

1. In a large Sauce Pot, bring the chicken stock, half and half and salt to a boil, reduce to asimmer.

2. Slowly whisk in the cornmeal.

3. As the cornmeal becomes thick, use a wooden paddle to continuously stir mixture for approximately 10 minutes. Add rosemary, butter and Parmesan cheese and continue to stir and cook for another 15 to 20 minutes until the polenta is smooth and creamy.

4. If the mixture is too thick, thin with hot chicken stock.

5. Ladle into half 4" hotel pans and cover with plastic wrap.

By: Rojwol ShresthaNight Lab Spring 2006

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Salad Station

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CHEF GARDE MANGER

RESPONSIBILITIES OF Chef Garde Manger and Crew:

1. Report to station no later than 2:10 p.m.

2. Fill out Pantry Production Sheet and have Chef approve it.

3. Organize the day's production with crew.

4. Make a list of items that need to be requisitioned for the day's production. Be verythorough, storeroom is entered only once a day except for emergencies. StudentChef will be by around 3:30 to pick up the list.

5. 3:30 - 5:15, daily production period.

6. Salad buffet line to be set no later than 5:35 p.m.

A. Four Dressings: vinaigrette, 1000 isle, bleu cheese and special dressing.B. 6" pan of mixed greens.C. Large bowl of mixed fruit salad.D. Four variety salads in 1/2 hotel pans.E. Chef saladsF. Special saladsG. 9" plates and soup bowls.

Vinaigrette

----------------

1000 Isle

----------------

Bleu Cheese

----------------

Ranch

MIXED

GREENS

FRUIT ENTREE

SALAD SALADS

SALAD

PLATES

BOWLS

BULK

SALAD

BULK

SALAD

BULK

SALAD

BULK

SALAD

(SALAD STATION SETUP ON SERVICE LINE)

7. Check schedule to see which station each crew member is working and at whattime. First servers need to be on line by 4:50 p.m. Also check break time.

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8. 6:30 p.m. Break down salad station. All left-overs to be wrapped, labeled anddated.

A. Entree and mid size salads to be left in salad station reach in.B. All Night Lab salad mis en place to be placed in Salad Station reach-

in.

9. Finish Station clean up, and perform task on sanitation check list.

10. Help out other station if necessary.

11. Discuss tomorrow's production with rest of crew and Chef.

========================

DAILY CRITIQUE BASED ON:

1. Preparedness


3. Cleanliness

4. Organization


6. Productivity


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SANITATION CHECK LIST: PANTRY

All work surfaces cleaned with soap, rinsed, and sanitized.

Sink cleaned of all debris and grease.

All shelves (top and bottom) wiped down on Thursdays or as often as needed.

Salad station reach-in, Night Lab reach-in box cleaned and organized inside, and

doors wiped down on outside.

Stainless shelving with vinegars and pasta wiped down and organized.

"C" Box walk-in swept out, and organized.

Mats picked up and placed neatly on flatbed carts.

Clean up coffee creamer station and creamer pots.

X

(Student Chef)

CHEF GARDE MANGER:

DAILY CRITIQUE:

1. Preparedness


3. Cleanliness

4. Organization


6. Productivity


Over all station critique

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Salad DressingsAmerican French Dressing 205

Balsamic Vinaigrette 206

Bleu Cheese (Creamy) Dressing 207

Citrus Vinaigrette 208

French Dressing 209

Honey Mustard Dressing 210

Lemongrass Vinaigrette 211

Louis Dressing 212

Mayonnaise 213

Sweet and Sour Dressing 214

Thousand Dressing 215

Valerie’s Asian Dressing 216

Zippy Low Dressing 217

Caesar Dressing 218

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American French / Tomato French Dressing

Yield 2 Quarts

Ingredients:

4 oz Onion (grated)

12 oz. Cider Vinegar

2-1/2 Cups Catsup

4 oz Sugar

1 tsp Garlic (mashed)

1 Tbsp Worcestershire Sauce

1 tsp Paprika

1/4 tsp Tabasco Sauce

1/2 tsp White Pepper

1 Qt Salad Oil

Method:

1. Combine all ingredients except oil into a stainless steel mixing bowl.

2. Mix with a wire whip until the sugar is dissolved.

3. Slowly whisk in all the oil.

3. Whisk or stir again before serving.

Alternate Method:

1. Place all ingredients except oil into a blender or food processor.

2. Mix or process until ingredients are blended.

3. Slowly blend in all the oil.

Keep Dressing Refrigerated

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Balsamic Vinaigrette

INGREDIENTS:

Balsamic Vinegar 1 Pt

Olive Oil 1 Pt

Shallots 2 Ea Chopped FineGarlic 2 Cloves Chopped Fine

Whole Thyme 1 Tbsp (Dried herb)

Whole Oregano 1 Tbsp (Dried herb)

Salt Taste

Black Pepper Taste

METHOD:

1. Combine All Ingredients and Let Sit at Room Temperature for at Least 2-3 Hours. Adjust

Seasoning.

* Use fresh herbs whenever possible. Use three times the amount listed above in place of the dried

herbs.

** use for tomato onion salad, grilled vegetable salad, marinade for grilling meats, poultry, and

seafood, and as an alternative for French dressing.

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Creamy Bleu Cheese Dressing

Approximate Yield: 2 quart

INGREDIENTS:

1/2 lb. Bleu cheese2 Cup Mayonnaise4 Cups Sour cream2 Ea. Garlic Clove

2 Tbsp. Onion chopped fine2 Stalk Green onion chopped fine2 Tbsp. Lemon juice

Taste Salt/ground white pepper

METHOD:

1. Crumble bleu cheese into very small pieces.

2. Chop garlic, onion, green onions very fine.

3. Using a wire whip, mix all ingredients together until smooth.

4. Season to taste, thin with milk if needed.

*Keep Refrigerated

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Citrus Vinaigrette

INGREDIENTS:

4 ea. Oranges (Juice & Zest)

4 ea. Lemons (Juice & Zest )

4 ea. Limes (Juice & Zest)

1 pt. Rice Vinegar

1 pt. Salad Oil

taste Salt

taste Fresh ground black pepper

Method:

1. Mix all ingredients together and let sit a few hours before serving.

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French Dressing

Yield: 2 quarts

Ingredients:

1-1/2 quarts Salad Oil

1/2 quart Cider Vinegar 1-1/2 TBSP Salt

1 tsp. Black Pepper (fresh ground)

1/2 TBSP Sugar (optional)

Method:

1. Place all ingredients in a stainless steel bowl and whip until thoroughly blended.

2. Let stand at least 2 hours before using. Let stand overnight for full flavor.

3. Shake or stir well each time before serving.

Variations:

1. Mustard French place 3/4 cups Dijon mustard, 2 cloves garlic, salt, pepper, and sugar

in the stainless bowl, whisk in vinegar (this will avoid the formation

of lumps), then whisk in oil.

2. Herb French add 2 tsp. marjoram, 2 tsp. basil, 1 clove chopped garlic, 1/4 cupchopped parsley to the original formula above.

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Honey Mustard Dressing

YIELD: 1 Quart +

INGREDIENTS:

1/2 Qt. Mayonnaise

1/2 Qt. Sour Cream

4 oz. Dijon Mustard

color Prepared Mustard

" Grainy Mustard

taste Honey (about 1/4-1/2 cup)

" Worcestershire sauce

" Tabasco Sauce

" salt

" white pepper

Milk or 1/2 &1/2 (to thin to proper consistency)

2 cloves garlic chopped fine (optional)

Method:

1. Using a wire whip, whisk the sour cream until smooth, add mayonnaise and whip until

mayo and sour cream are both smooth.

2. Add Dijon mustard and blend.

3. Add Prepared mustard until dressing has a pleasing color.

4. Add Grainy mustard until dressing has a interesting contrast.

5. Add honey, Worcestershire sauce, Tabasco, salt, and pepper to taste.

6. Add enough milk or 1/2 & 1/2 until dressing has the proper consistency.

Dressing should coat greens easily.

*Keep Refrigerated

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Lemon grass Dressing

Ingredients: Amounts:

Lemon grass 4 Stalks Chopped Very FineChinese Parsley 2 Bunches Chopped Med Fine

Fresh Mint 2 Bunches " " "

Serrano Peppers 4 Each Chopped Fine

Rice Wine Vinegar 1/2 Gallon

Thai Fish Sauce 1 Cup

Fresh Lemon Juice 1/4 Cup (To Taste)

Water 2 Pint (To Taste)

Sugar ½ Cup (To Taste)

METHOD:

1. Mix first six ingredients together.

2. Adjust seasoning with water and sugar, and lemon juice.

**the Herbs, Spices, and Fish Sauce Give the Dressing the Basic Flavor, but You Need to Balance the

Dressing by Taste Using the Water, Lemon Juice, and Sugar.

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Louis Dressing

Yield 2 Quarts:

Ingredients:

1-1/4 qt. Mayonnaise1-1/2 pt. Catsup or Strained Chili Sauce

1 Tbsp Lemon Juice

1/2 Tbsp Worcestershire sauce

Dash Tabasco Sauce

Method:

1. Combine all ingredients and mix thoroughly.

** use for seafood type salads.

*Keep Refrigerated

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Mayonnaise

Yield 2 Quarts:

Ingredients:

10 ea Egg Yolks1/2 C. Cider Vinegar

3-4 tbsp. Lemon Juice

2 tsp Dry Mustard

1 tsp Sugar

2 tsp Salt

1/4 tsp White Pepper

3-1/2 pt. Salad Oil

Method:

1. Place all ingredients except oil and half of the lemon juice in to a mixing bowl and

whisk until all dry ingredient are dissolved.

2. Using whip, whisk very rapidly while adding the oil very slowly until the mixture

begins to emulsify. As the mixture begins to thicken slightly, you can begin to add the

oil a little bit faster. Continue to constantly whisk and add the oil until all the oil is

incorporated. If the mayonnaise is too thick, it can be thinned with a little water or

vinegar, if it is too thin, continue to add oil until the proper thickness.

3. Adjust seasoning with remaining lemon juice, and salt and white pepper.

*Keep Refrigerated

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Sweet and Sour Dressing

INGREDIENTS: 3 CUPS 3 GALLONS

Olive Oil 1 Cup 1 Gallon

Sugar 2/3 Cup 10-1/2 Cups

Onion (Medium) 1 Each 12 Each

White Wine Vinegar 1/4 Cup 4 Cups

Ketchup 1/3 Cup 5-1/3 Cups

L&P Worcestershire Sauce 1 Tbsp 1 Cup

Salt Taste Taste

METHOD:

1. Grate onions.

2. Combine all ingredients except oil into a stainless steel mixing bowl.

3. Mix with a wire whip until the sugar is dissolved.

4. Slowly whisk in all the oil.

5. Whisk or stir again before serving.

Alternate Method:

1. Place all ingredients except oil into a blender or food processor.

2. Mix or process until ingredients are blended.

3. Slowly blend in all the oil.

*Keep Refrigerated

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Thousand Island Dressing

Approximate Yield: 2 quarts

INGREDIENTS:

6 cups Mayonnaise

2 cup Ketchup or Chili Sauce

1/2 cup Pickle relish

1/4 cup Onion chopped fine

4 tbsp Pimentos chopped fine

4 tbsp Black olives chopped fine

4 tbsp Parsley chopped fine

Taste Tabasco sauce

Taste Salt/ ground white pepper

METHOD:

1. Place mayonnaise and chili sauce in a bowl and blend until smooth.

2. Add the remaining ingredients mix thoroughly.

3. Taste and correct seasoning with salt, pepper, and Tabasco.

*note: Drain pickle relish thoroughly or the dressing will be runny.

** Variation:

Russian Dressing: add 1 cup of lumpfish or whitefish caviar.

*Keep Refrigerated

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Valerie’s Asian Salad Dressing

Yield 3/4 Cups Yield: About 1 Quart

3 Tbsp Salad Oil 1 Cup Salad Oil

1 tsp Ginger (minced) 1½ Tbsp Ginger (minced)

1 tsp Garlic (minced) 1½ Tbsp Garlic (minced)2 Tbsp Soy Sauce 5 oz. Soy Sauce

1/4 Cup Rice vinegar 1 1/4 Cup Rice Vinegar

2 Tbsp Honey 5 oz. Honey

2 tsp Sesame Oil 3 Tbsp Sesame Oil

1 Tbsp Chili Oil 2½ oz. Chili Oil

1 tsp Black Pepper 1 Tbsp. Black Pepper

Method: Combine all ingredients, place in sauce pan and bring to a boil and then let cool.

*Can be used for Chinese Chicken salad or other types of Asian Flavored salads.

Valerie Au

(Trisha’s Sister)

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Caesar Salad Dressing

Ingredients: Yield: about 1 quart

5 cloves Garlic

5 each Anchovy Filets

3 Tbsp Lemon Juice

2 Tbsp Cider Vinegar 2 each Egg Yolks

1 quart Olive Oil Blend

½ cup Grated Parmesan Cheese

Salt and Freshly Ground Pepper to taste

Method:

1. Mince the garlic and anchovy, then using the side of a chef’s knife, mash the two ingredients

into a paste.

2. Add the lemon juice, egg yolks, and vinegar and blend together.

3. Slowly add the oil while whisking rapidly. Dressing should be thick but able to flow.

4. Whisk in the Parmesan cheese and season with the salt and freshly ground pepper.

*Keep Refrigerated

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SaladsBlack Bean and Corn Salad...............................................................................................231

Black Eye Pea Salad .........................................................................................................232

Carrot Raisin Salad ...........................................................................................................233

Coleslaw ...........................................................................................................................234

Curry Lentil Salad .............................................................................................................235

Grilled Vegetable Salad ....................................................................................................236

Pasta Salad w/ Pesto .........................................................................................................237

Pickled Mushrooms ..........................................................................................................238

Potato Salad ......................................................................................................................239

Roasted Red Potato Salad .................................................................................................240

Spinach Nicoise Salad .......................................................................................................241

String Bean Salad ..............................................................................................................242

Tabbouli Salad ..................................................................................................................243

Thai Tomato Salad ............................................................................................................244

Tofu Salad .........................................................................................................................245

Tomato Onion Salad .........................................................................................................246

Waldorf Salad ...................................................................................................................247

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Black Bean and Corn Salad

INGREDIENTS:

1.5 Lbs. Black beans2 ea. Bay leaf taste Salt / pepper

Oil (for sauteing)2 Lbs. Corn1 ea. Onion (1/8 inch dice)

3 cloves Garlic (chopped)1 ea. Red & green pepper (1/8 inch dice)1 tsp. Oregano (whole dried)1 tsp. Cumin (ground)

3 tbsp Cilantrotaste Red wine vinegar

taste Olive oiltaste Salttaste Black pepper (fresh ground)

METHOD:1. Rinse black beans and pick out any stones. Cover with 3 inches of water and

let soak over night.

2. Place beans, soaking liquid, bay leaf in a sauce pan. Add enough salt andpepper to liquid to give it a little flavor. Bring to a boil and then let simmer until beans are tender. Drain and let cool. discard bay leaf.

3. Heat a saute pan to high, add oil, sear the onions, garlic, peppers, oregano,and cumin for approximately 45 seconds constantly stirring. Remove onion

pepper mix from pan. If you have not made this salad before call

instructor over to demonstrate this step.

4. While pan is still hot, put back on flame and let reheat for about 30 seconds,add oil, then corn, and let sear for about 45 seconds. Season with salt andpepper and remove from heat.

5. Combine the black beans with the corn and onion mixture and cilantro.Season to taste with red wine vinegar, olive oil, salt and freshly groundblack pepper.

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Black Eye Pea Salad

INGREDIENTS:

Black Eye Peas 2.5 Lbs

Bay Leaf 2 Each

Red Onion 1 EachSweet Peppers 1 Each

Red/Green/ Yellow

Oregano Taste

Cumin "

Garlic "

Cilantro "

Red Wine Vinegar " (about 1/2 cup)

Olive Oil " (about 1/2 cup)

Salt

Black Pepper (Fresh Ground)

METHOD:

1. Rinse peas with water and drain.

2. Place peas in sauce pan covered with cold water. Add bay leaves, Salt and pepper and

cook until tender. (Do not over cook!!!) drain and remove bay leaves.

3. Cut onions and peppers into a brunoise.

4. Chop cilantro.

5. Add onions, peppers, and cilantro to peas, and season to taste with remaining ingredients.

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Carrot Raisin Salad

INGREDIENTS:

Carrots (Shredded) 3 lbs

Raisins (Plumped) 3/4 Cup

Red Onion (fine julienne) 1/2Mayonnaise Enough to bind (approx 1½ cups)

Salt taste

Pepper taste

METHOD:

5. Place raisins in a container and cover with hot water. Let sit for at least 20 minutes.

3. Peel and shred carrots.

4. Julienne one half of a medium sized red onion very fine.

5. Combine the above ingredients and mix with enough mayonnaise to bind together.

6. Season with salt, pepper, tabasco sauce, and Worcestershire sauce to taste.

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Coleslaw

INGREDIENTS:

Green Cabbage 1 Head Shredded

Red Cabbage 1/4 Head Shredded

Yellow Onion 1/2 Large Julienne

Red Pepper 1/2 "Green Pepper 1 Each "

Carrot 1 Large "

Mayonnaise 1 Pint (Approx) Use Enough to Bind Ingredients.

Honey 2-3 Tbsp

Salt To Taste

White Pepper To Taste

METHOD:

1. Combine All Ingredients Except Mayonnaise, Honey, Salt and Pepper.

2. Add Enough Mayonnaise Just to Lightly Coat All Ingredients. Mixture Should Not Be

Too Moist.

3. Adjust Season with Honey, Salt and White Pepper.

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Pasta Salad W/ Pesto

INGREDIENTS:

Penne Pasta 1-1/2 Lbs

Red Onion (Sm Diced) 1 Cup

Red Pepper (Sm Diced) 1 CupGreen Pepper (Sm Diced) 1 Cup

Black Olives 1 Cup Cut in Half Length-Wise

Pesto 1-1/2 Cups

Mayonnaise 1-1/2 Cups

Parmesan Cheese 1/2 Cup

Salt Taste

Black Pepper Taste

METHOD:

1. Cook Pasta in Boiling Salted Water. When Done, Cool down with Cold Water, Drain.

2. Add Remaining Ingredients Except Mayonnaise, Salt and Pepper. Mix Together Well.

3. Season with Salt and Pepper, Combine with Just Enough Mayonnaise to Bind Salad

Together.

4. Adjust Seasoning.

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Pickled Mushrooms

Sachet:

Bay Leaf 2 ea

Cloves whole 3 ea

Onion 1 ea chopped

Leeks 1 ea choppedCelery 2 ribs chopped

Parsley Stems 1 bn

Blk Peppercorns 1 Tbsp

Thyme whole 2 Tbsp

Pickling Spices hand full

Crushed Garlic ½ cup

White Wine Vinegar 3 Qt.

Sugar 2 cups

Button Mushrooms 5 lbs. cleaned

Olive oil (or blend) 1 pt.

Method:

1. Wrap up first 10 ingredients in a piece of cheese cloth and place in a 4-5 quart sauce pan along

with the vinegar and the sugar.

2. Bring to a boil and let simmer until reduced by one half.

3. Saute mushrooms in a small braiser with olive oil until glazed. Pour the reduction into themushrooms and let simmer for 5 minutes. Let sit refrigerated for at least 24 hours before

serving.

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Potato Salad

INGREDIENTS:

Potatoes 6 Lbs.

Herb French Dressing Enough to lightly coat cut potatoes (about ½ cup).

Celery 1-1/2 Cups Small Diced (about 1/8")Sweet Relish 4 Tbsp

Onion 1/2 Cup Minced

Chopped Parsley 2 Tbsp

Mayonnaise Enough to Bind Salad (start w/ 1 cup, add as needed.)

Dijon Mustard 2 Tbsp

Salt To Taste

White Pepper To Taste

METHOD:

1. Scrub Potatoes So Skin Is Clean. Steam until Just Done.

2. When Potatoes Are Cool Enough to Handle, Peel and Discard Skin.

3. Slice Potatoes (See Chef for Proper Slice). While Potatoes Are Still Warm, Mix with

Herb French Dressing. Spread out in a Thin Layer on a Sheet Pan and Let Cool in the

Refrigerator.

4. When Potatoes are Fully Cooled, Add Remaining Ingredients Except Mayonnaise, and

Mix Carefully to Avoid Breaking the Potatoes.

5. Add Just Enough Mayonnaise to Bind All the Ingredients Together. Again Mixing

Carefully to Avoid Mashing the Potatoes.

6. Season to Taste with Salt and White Pepper.

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Roasted Red Potato Salad

INGREDIENTS:

I. Red Potatoes 6 Lbs.

Garlic, Chopped 4 Cloves

Wh. Oregano, Dried 1 tsp

Wh. Thyme, Dried 1 tspOlive Oil 1/4 cup

Salt Light Sprinkle

Black Pepper Light Sprinkle

II. Celery 1-1/2 Cups Small Diced (about 1/8")

Sweet Relish 4 Tbsp

Onion 1/2 Cup Minced

Green Onion 3 ea. Cleaned and Chopped Fine

Chinese Parsley 2 Tbsp Chopped Coarse

Mayonnaise About 1 Cup

Sour Cream About 1 Cup

Dijon Mustard 2 Tbsp

Salt To Taste

Black Pepper To Taste

METHOD:

1. Scrub potatoes so skin is clean. Drain water from potatoes. Lay out on a sheet pan, and

mix with garlic, herbs, salt, pepper and olive oil. Roast in oven at 3750f until done.

2. Slice potatoes (see chef for proper slice). Spread out in a thin layer on a sheet pan and let

cool in the refrigerator.

4. When cool, add remaining ingredients except mayonnaise and sour cream, and mix

carefully to avoid breaking the potatoes.

5. Combine the mayonnaise and sour cream and whip until smooth. Add enough of the

mayo/sour cream mixture to bind all the ingredients together. Again mixing carefully to

avoid mashing the potatoes.

6. Season to taste with salt and pepper.

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Spinach Nicoise Salad

6 servings

INGREDIENTS: * OPTIONAL INGREDIENTS:

6 handfuls spinach artichoke hearts6 red potatoes anchovies

2 carrots red onions

¼ lb green beans, cooked

1 can ( 7 oz ) tuna

6 tomatoes

3 boiled eggs

½ cup Greek olives

6 oz feta cheese

METHOD:

1. Wash the spinach and let dry drain and dry. Put in dish pan.

2. Cook potatoes, dice and let cool. Add to the spinach.

3. Peel and julienne the carrots. Add to above.

4. Add cooked string beans to above.

5. Drain and flake the tuna. Add to above.

6. Wash tomatoes and cut them into quarters. Add to above.

7. Add Vinaigrette or balsamic vinaigrette dressing and mix.

8. Dice the boiled eggs.

9. Divide the salad into 6 large salad plates. Sprinkle with the diced eggs, olives, and feta cheese.

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Green & Yellow Bean Salad

INGREDIENTS:

Green BeansYellow Wax Beans

Pearl Onions

Tomato Concasser (Roma Tomatoes)

Hazelnut Oil

Olive Oil

Lemon Juice

Fresh Ground Pepper

Kosher Salt

METHOD:

1. Trim and blanch beans, onions separately and drain..

2. Toss with hazelnut and olive oil, lemon juice to taste. Season with salt and pepper

3. Lightly mix in and garnish with the tomatoes.

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Tabbouli Salad

INGREDIENTS: AMOUNT: NOTES:

Bulgur wheat 2 cups Uncooked

Boiling water 4 cups (From hot water dispenser)Olive oil 3/4 cupLemon juice 1/4 cupSalt 2 tsp.Pepper (black) 1 tsp. Ground

Parsley 1-1/2 cups ChoppedFresh mint 1/2 cup ChoppedGarlic 3 cloves ChoppedGreen onions 3/4 cup Chopped

Tomatoes 2-3 each Diced smallRed wine vinegar 2 tbspBlack olives 1/4 cup Chopped

Cucumber 1 each Diced small

PREPARATION:

1. Put bulgur wheat in a bowl, pour boiling water on top and let stand for onehour to soften. (Do this step right away).

2. After wheat is softened, drain well in a colander.

3. Add remaining ingredients together and mix well. Season to taste, and letchill for two hours.

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Tomatoes w/ Thai Vinaigrette

Ingredients:

Rice Vinegar 1 Cup

Salad Oil 1 Cup

Fish Sauce ½ Cup

Pesto 1 Tbsp +Sambal Chili Paste 1 tsp

Ginger (grated) 2 tsp

Garlic (chopped) 1½ -2 Tbsp

Sesame Oil 1 Tbsp

Green Onions 2 each (finely chopped)

Chili Flakes 1 tsp

Black Pepper ½-1 tsp (to taste)

Salt 1 Tbsp (to taste)

Combine all of above and whisk together. Let sit at least 30 minutes, preferably overnight.

Tomatoes 3-4 lbs. (Cut into wedges)

Red Onions 2 medium (fine julienne)

Fresh Basil 8-10 leaves (chiffonade)

1. Combine tomatoes, onions, fresh basil together.

2. Add enough dressing to coat tomatoes evenly.

3. Toss lightly and arrange in salad bowl.

4. Garnish with chiffonade basil.

Jose Delgado

Spring 2000

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Tofu Salad

Marinade:

Asian Sesame Oil ½ Cup

Rice Vinegar ½ Cup

Sugar 2 Tbsp.

Soy Sauce 3 oz.Garlic Cloves minced 5-6

Salt 1 tsp./ to taste

Crushed Red Pepper taste

Fresh Ginger 2 tsp.

Combine above ingredients, mix well and let sit while preparing remaining ingredients.

Ingredients:

Tofu 3 lbs. Cut into ½ inch cubes;Deep Fry at 3500 till light golden brown.

Mushrooms 2 cups Thick sliced or cut in half

Carrot 1 large Shredded or cut julienne

Red Bell Pepper 1 large Minced

Cabbage 2 cups Shredded fine

Scallions 3 ea Minced

Bean Sprouts 2-3 cups

Toppings:

Peanuts 1 cup Coarsely Chopped

Cilantro ½ bn. MincedTomato 1 cup Diced

Sesame Seeds Sprinkle

Method:

1. Prepare ingredients as described above. Gently toss all ingredients except toppings in the

marinade and let stand at room temperature for about two hours.

2. Portion into serving containers and garnish with toppings.

3. Taste and adjust seasonings.

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Tomato Onion Salad

INGREDIENTS:

Roma Tomatoes 5 Lbs.

Red Onion 1 Medium

Basil 1/2 Cup fresh or (2 Tbsp Dried)

Balsamic Vinaigrette* About 1 PintSalt Taste

Black Pepper Taste

METHOD:

1. Wash Tomatoes and Drain. Cut in Quarters Length-Wise.

2. Julienne Onions.

3. Stack about 12 Basil Leaves and Cut into 1/8" Dice.

4. Combine above Ingredients and Add Enough Balsamic Vinaigrette to Moisten and

Flavor. Season with Salt and Pepper.

*BALSAMIC VINAIGRETTE

INGREDIENTS:

Balsamic Vinegar 1 Pt

Olive Oil 1 Pt

Shallots 2 Ea Chopped Fine

Garlic 2 Cloves Chopped Fine

Whole Thyme 1 Tbsp

Whole Oregano 1 Tbsp

Salt Taste

Black Pepper Taste

METHOD:

1. Combine All Ingredients and Let Sit at Room Temperature for at Least 2-3 Hours. Adjust

Seasoning.

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Waldorf Salad

Yield: 3-1/2 lbs.

Ingredients:

Apples 2 lbs (Fuji, Red Delicious, eating apples)

Celery 1/2 lbRaisins 2 oz

Lemon Juice 2 oz

Mayonnaise 1 Cup

Walnuts 2 oz Chopped

Salt taste

White Pepper "

Sugar "

Method:

1. Wash, core, and cut apples in half. (do not peel). Dice into 1/4 inch cubes. Keep apples in

acidulated water to keep them from turning brown.

2. Wash celery and peel if using outside ribs. Dice into 1/4 inch cubes.

3. Combine apples, celery, raisins, walnuts and mayonnaise in a mixing bowl. Toss gently

until thoroughly blended.

4. Season with salt, pepper, sugar, and Worcestershire sauce.

Variations:

C Add 4-8 ounces of bleu cheese to above mixture

C Substitute pears for the apples.

C Use a combination of red & green apples and/or red & green pears.

C Cut apples and celery into a julienne instead of dicing.

C Substitute celery root in place of the celery and use julienne cut.

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Pasta Station

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PASTA CHEFRESPONSIBILITIES OF PASTA CHEF AND ASSISTANT:1. Report to station no later than 2:10 p.m.

2. Have recipes for pasta special, vegetarian special, special omelet, and a production schedule for the day. Be sure to have read recipes the day before and plan a simple production scheduleaccording to preparation and cooking times.

3. Organize the day's production with pasta assistant. Double check with chef before beginningproduction.

A. Go through "MIS EN PLACE" check list.

4. Make a list of items to be requisitioned from the storeroom. be very thorough, the storeroom isonly entered once a day except for emergencies. Student chef will pick up list around 3:30. (besure to check "D" box freezer before ordering ravioli)

5. Gather all cooking and storage equipment, utensils, etcrequired for service before beginning preparation. (See box 1)

6. 2:10-4:50 p.m. daily production period.

7. Station set by 4:50 p.m.A. All dirty and unused pots and pans to pot washer.B. Sauces Heated and kept in a hot water bath.C. Two pots of boiling water with pasta baskets to

heat pasta.D. Work table set with "MIS EN PLACE"E. Medium and large saute pans.F. Two omelet pans.

RANGE TOP:

Burner

Burner

Burner

Burner

Burner

Griddle

WORK TABLE: Mise en Place Setup Full Table Setup For Service

Utensils/ Pans Needed for Service(Gather These Items Before Prep)

6" Hotel Pan (for Sauces)

2- 8qt Slope Side Sauce Pans2 ea. Pasta Strainer Baskets3 ea. 10" Teflon Saute Pans2 ea. 8" Teflon Saute Pans3 ea. High Temp. Rubber Spatulas

2 ea. Large Baine Marie Inserts

3 ea. 1/3 hotel pan 6" depth6 ea. Hard Plastic Soup Bowls1 ea. Cutting Board

Box 1

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7. Pasta chef to work pasta station from 5:00 to 5:45 p.m. (break from 5:45 to 6:15)

Vegetarian Assistant to work pasta station from 5:45 to 6:15.

8. 6:30 p.m. breakdown and clean station.

A. All left-over pasta to be wrapped, dated and put into night lab refrigerator.

B. Sauces to be cooled in an ice water bath, wrapped, dated, and put away in night labrefrigerator.

C. Omelet pans to be cleaned and returned to student chef. If pans are teflon, DO

NOT SCRUB WITH ANY TYPE OF ABRASIVE MATERIAL, DO NOT

LET THE POT WASHER TOUCH THEM. Failure to do any of the above will

result in a grade of "F" for the day.

9. Perform all duties on pasta station sanitation check list.

10. Help out other stations as needed.

11. Discuss tomorrow's production and specials with Chef and assistant.

=========================


1. Preparedness


3. Cleanliness

4. Organization


6. Productivity



8/7/2019 Volume 10Q Fall 2006


"MIS EN PLACE GUIDE: PASTA STATION

DAY: DATE:

*** TAKE OUT GARLIC BUTTER IMMEDIATELY ***(The butter should be spreadable, not melted by 4:00 p.m.)

Three gallons Tomato sauce

One third 4" pan cooked ravioli

One third 4" pan of special pasta

One third 4" pan cooked spaghettini

2 half sheet pans garlic bread, (only cook one at a time)

Garlic butter, 4 lbs. (make more when down to 1 pound) 1 quart beaten eggs (omelets)

1 quart clarified butter (omelets)

1 bowl grated Parmesan cheese

1 bowl chopped parsley

SPECIAL OMELET:

NEED:

PASTA SPECIAL:

NEED:

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Pasta Station RecipesGarlic Butter.................................................................................................................................. 306

Tomato Sauce................................................................................................................................ 307

Napoletana Sauce........................................................................................................................... 308

Alfredo Sauce................................................................................................................................ 309

White Clam Sauce.......................................................................................................................... 310

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Garlic Butter

Do not used Ground Herbs for this recipe. Yield Approximately 4 lbs

Ingredients:

4# Butter

1/4 Cup Basil (Whole leaf not ground)

2 Tbsp. Oregano (Whole)

2 Tbsp. Thyme (Whole)

1 tsp. Crushed Red Pepper Flakes

1 Cup Grated Parmesan Cheese

1 Each Lemon (Juice of)3/4 Cup Garlic (Finely Chopped)

To Taste Salt and Black Pepper

Method:

1. Pull out Butter Let Soften at Room Temperature.

2. Place Butter and All Ingredients in 12 Quart Mixing Kettle, Using the Flat Beater, Whip Butter

and Ingredients until Thoroughly Mixed and Light in Texture.(The finished product should be smooth, no lumps of butter)

3. Taste and Season Accordingly.

4. Always Store in a 1/2 Hotel Pan in the Thinnest Layer Possible.

5. Always Take the Garlic Butter out of Refrigerator Before You Begin Any Production on Pasta

Station.

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Tomato Sauce

INGREDIENTS:

Onions (Diced) 1/2 Hotel PanGarlic (chopped) 1/2 Cup

Olive Oil 1/2 Cup

Diced Tomatoes 4 No. 10 cans

Tomato Paste 1 Pint

Basil (dried whole) 1/4 Cup

Crushed Red Peppers 1/2 Tbsp.

Oregano 1/4 Cup

Thyme 3 Tbsp

Sugar 1/2 Cup

Cornstarch as needed

Burgundy Wine as needed

Method:

1. In a 4-5 gallon sauce pot saute garlic and onions until transparent.

2. Add tomatoes (with all the juice) and tomato paste, bring to a boil and then let simmer 1

hour.

3. Puree ingredients using the food mill attachment to the 60 qt. mixture. (or carefully use

the immersion blender under Chef's guidance).

4. Return contents back to sauce pot and add remaining ingredients and let simmer another

20 minutes. Adjust consistency with cornstarch and burgundy cooking wine if necessary.

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Napoletana Sauce

APPROXIMATE YIELD: 5 GALLONS

INGREDIENTS:

5 Lbs Onions (Chopped)

1 Cup Garlic (Chopped)

1/2 Lb Butter

8 Oz. Olive Oil

5 Ea. Bay Leaves

3 Tbsp Crushed Red Pepper Flakes

1/4 Cup Thyme (Whole)

1/2 Cup Sweet Basil (Whole)

3 Tbsp Rosemary (Whole)

2 #10 Cans Diced Tomatoes

3 #10 Cans Crushed Tomatoes

2-1/2 Cans Water

1/2 Lb Sugar

**1-1/2 Lbs Cornstarch

**1 Quart Burgundy Cooking Wine

**These Are Only Approximate Amounts, You May Need a Little More or a Little less.

METHOD:

1. Saute Onions in Butter and Olive Oil until Transparent.

2. Add Spices, Garlic and Sweat out the Flavor.

3. Add Tomato Products, Sugar, and Water. Simmer 1 Hour.

4. Thicken Sauce with the Cornstarch Dissolved in the Burgundy Wine.

Call Instructor over Before Proceeding with this Step.

5. ONLY STORE SAUCE IN STAINLESS STEEL OR PLASTIC CONTAINERS.

Do Not STORE IN AN ALUMINUM CONTAINER.

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Fettuccini AlfredoIngredients:

1 Gal Milk

1 Cup Garlic cloves

2 ea. Yellow Onions (cut rough)

2 ea Bay Leaf

6 ea Whole White Pepper 4 ea Whole Cloves

taste Salt

Roux 8 oz. Flour

8 oz. Clarified Butter

Parmesan Cheese as needed

Heavy Cream "

Method:

1. Place first six ingredients in a heavy bottom sauce pan and bring to a boil, then let barely

simmer for 20 minutes. Season with salt to taste.

2. While part one is steeping, prepare a roux by melting the clarified butter in a small saute

pan then adding the weighed out flour (all purpose, or bread) and cooking this mixture for

about five minutes. Do not let the roux color (turn any shade of brown). Call chef over

to demonstrate if you have not done this before. When roux is done set aside.

3. After part one is done, strain through a china cap, discard the solid ingredients and return

the flavored milk to the heavy sauce pan.

4. Bring milk back to a boil, and whisk in the roux. When mixture becomes fully thickened

let simmer very low for approx 15 minutes. Strain through a fine china cap into a bain

marie and keep sauce warm in the hot water bath next to the Napoletana sauce.

Final preparation:

1. In a 10" saute pan, saute 1 tsp. finely chopped garlic in 1/2 tbsp of butter. Add 6-8

ounces of the alfredo sauce base, 2 ounces of heavy cream, 2 tablespoons of Parmesan

cheese and a pinch of nutmeg. Bring mixture to a boil and add 1 soup bowl of cooked

fettucine, and stir until fully heated.

2. Check final flavor and consistency, serve on a large oval plate garnished with finely

sliced scallions and Parmesan cheese.

* the finished sauce should be saucy, not thick like wall-paper paste.

*Carbonara Variation: 1.Slice and render 2 lbs of bacon until bacon is crisp.

2.Substitute the clarified butter with the bacon fat when making the roux.

3. Garnish with the crisp bacon

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White Clam Sauce

Ingredients:

2 lbs. Onions (fine dice)

1/2 cup Garlic (chopped fine)2 Tbsp Thyme (whole)

2 Tbsp Oregano (whole)

2 Tbsp Basil (whole)

1/2 tsp Crushed Red Chili

12 oz. Olive Oil

12 oz. Flour

2 cans Clam Juice (46 oz)

3 cans Chopped Clams

1 cup Sauterne cooking wine

Heavy Cream

Fresh Chopped Parsley

Method:

1. In a hot two gallon sauce pan, add the oil and saute the onions, garlic, herbs, and chili

until onions are glassy.

2. Add flour and continue cooking for about five minutes. DO NOT LET THE FLOUR ONION MIXTURE BROWN!

3. Using a wire whip, whisk in the clam juice and Sauterne wine and bring to a boil. The

mixture should be at a medium thickness. Let simmer for about 15-20 minutes.

4. Drain the clams and add to the sauce.

5. Place in a bain marie and keep hot.

**To finish:

1. Place an eight ounce ladle of sauce into a saute pan, add two ounces of heavy cream, and

about 2-3 tbsp of Parmesan cheese. bring to a boil while stirring constantly.

2. Add one bowl of the un-heated pasta (usually linguini) to the sauce and stir until hot and

fully coated with sauce.

3. Sprinkle with chopped parsley, mix, and then serve on large oval plate.

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Sandwich Station

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BASIC STATION SET UP :

Stainless Work Table Set up Work Table During Service

BROILER:Set the 3 Left Burners to Medium Low for toasting bread

and warming buns. The 3 Right Burners on High for

cooking burgers.


1. Preparedness


3. Cleanliness

4. Organization


6. Productivity

7. Quality of Finished Product

Over All Station Critique

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DAY DATE

"MIS EN PLACE" GUIDE: SANDWICH STATION

10 four oz. hamburger patties Sandwich buns and rolls

1 box mini cod filets

1 section American cheese slices

1 case seasoned fries

6-8 sandwich sets (lettuce, tomato, onion, pickle)

1 pint tartar sauce

1 pint thousand island dressing

Coleslaw (for fish and chips)

8 lemon wedges

1 ½ ounce portion cups for tartar sauce and thousand island dressing.

Quesadilla:

Medium size flour tortillas (approx 10")

1 qt. black bean chili 2" -1/6 pan grated jack cheese

2" -1/6 pan red leaf lettuce leaves

2" -1/6 pan tomato salsa

1 cup sour cream

cilantro sprigs

Filling for Quesadilla: .

PIZZA:

2 each 32oz portions of pizza dough (depends on previous sales). Be sure to always have two

balls of pizza dough thawing in the reach-in refrigerator for the next day.

Pizza sauce (usually need to make approx 1 gal per week) Pizza specials: need two types daily, at least one always vegetarian.

Pizza #1

Pizza #2

Need:

Sandwich special:

Need:

DO NOT FORGET:

1. TURN ON TWO OVENS: 3:10, BROILER 5:00, FRYER 5:00

2. ICE PANS WITH HIGHLY PERISHABLE FOOD ITEMS.

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SANITATION CHECK LIST: SANDWICH STATION

Clean broiler grates and drip pan below. Replace foil as needed.

Strain Fryer oil through filter cone. If oil is not reusable, take to fat receptacle on

loading dock. (BE EXTREMELY CAREFUL, FRYER OIL STAYS VERY

HOT, VERY LONG!)

Clean out fryer with soap and water and dry. CLOSE OIL DRAIN VALVE!!!!!

Leave hot oil in container on shelf under stainless work table. Clean griddle if used.

Wipe down top shelf over griddle.

All work surfaces to be cleaned with soap, rinsed and sanitized (bottom shelf to be

cleaned on Thursdays or as often as needed).

Clean out sink across from broiler of all debris and grease.

Be sure RED mats are place on flat-bed cart.

X(STUDENT CHEF)

FIRST SANDWICH CHEF:

DAILY CRITIQUE:

1. Preparedness


3. Cleanliness

4. Organization


6. Productivity



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Sandwich Station RecipesPizza Sauce.................................................................................................................................... 406

Pizza Dough................................................................................................................................... 407

Black Bean Chili............................................................................................................................. 408

Salsa............................................................................................................................................... 409

Tartar Sauce................................................................................................................................... 410

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Pizza Sauce

INGREDIENTS:

3/4 C Garlic Chopped Fine Approximate Yield

1/2 C Whole Oregano 3-1/2 Quarts

1/4 C Whole Thyme

1/4 C Whole Sweet Basil½ tsp Crushed Red Chilies

3/4 C Olive Oil

1 Can Crushed Tomatoes

1 ½ Cups Tomato Paste

Salt to taste

Black Pepper to taste

METHOD:

1. Over Low to Medium Heat Saute Garlic, Herbs, and Chilies to Sweat out the Flavor (DO NOT

BURN THE GARLIC).

2. Add Crushed Tomatoes and Paste. Simmer over Low Heat for Approximately 20-30 Minutes.

3. Season to Taste with Salt and Freshly Ground Black Pepper.

4. Cool down and store in 1 gallon plastic container with green lid.

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Pizza Dough

INGREDIENTS:

10 lbs. Pastry flour

10 lbs. Bread flour

2.5 oz. Instant Yeast

1 pt. Oil6 qt. Water

1 hf. Sugar (hand full)

5 oz. Salt

METHOD:

1. Dissolve the salt in the water.

2. Place all other ingredients except the Yeast into the mixing bowl and mix on low speed.

When the mixture is just combined but still sticky, (after about 1 minute of mixing), add

the yeast.

3. Shift to second speed and mix until dough is smooth and elastic, about 6-8 minutes.

SCALING:

Scale into 24 ounce pieces and round up.

Will make approximately 18 pieces.

TO FREEZE:

< << < Place one ball of dough on approximately 18 inches of plastic wrap.

< << < Sprinkle liberally with bread flour and wrap up tightly.

< << < Wrap once again in plastic.

< << < Freeze dough as soon as possible.

(If the dough is not chilled down quick enough, it will proof and explode through the

wrap and you will have wrap all over again.

Pizza Dough # 2 Follow Directions as in above recipe

21 lbs. Flour

6 Qt. Water

6 oz. Salt

6 oz. Malt (Powder)

9 oz. Olive Oil

3 oz. Instant Yeast

8/7/2019 Volume 10Q Fall 2006


Black Bean Chili

INGREDIENTS: Equipment Needed:

Black Beans 2 Lbs. Cutting Board

French Knife

Onions (Diced) 4 Each 8 qt. Sauce Pan

Garlic (Minced) 1/2 Cup Solid Kitchen SpoonBay Leaf 2 Each 6" 1/3 hotel pan

Cumin (Ground) 1/4 Cup

Chili Powder 1/4 Cup

Olive Oil 1/2 Cup

Tomatoes (Diced) 4 Each

Cilantro (Chopped) 1 Bunch

Salt Taste

Black Pepper Taste

Burgundy Cooking Wine See Chef

Corn Starch See Chef

PREPARATION:

1. Wash and rinse bean, picking out any foreign matter. Place beans in 6" 1/3 hotel pan and

soak over night in cold water (cover by at least 3-4 inches).

2. In an 8 quart sauce pan, saute the onions, garlic, cumin, chili, and bay leaf in olive oil until

onions are transparent.

3. Add beans with soaking liquid. Bring to a boil and let simmer until beans are just tender

but still al dente.

4. Add tomatoes, and cilantro return to a boil and let simmer 5 minutes. Season with salt and

pepper.

5. Have burgundy wine and corn starch ready with a small mixing bowl and whip. CALL

CHEF OVER.

DO NOT OVER COOK

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Salsa

INGREDIENTS:

4 each Tomatoes Diced 1/4"1/4 cup Onions Chopped fine1 clove Garlic Minced

1 whole Jalapeno peppers Chopped fine1 tbsp Cilantro Chopped coarse

Taste Cumin Start w/ 1 tspTaste Salt/black pepper TasteTaste Lime Juice Taste

METHOD:

1. Combine first five ingredients and mix together.

2. Season to taste with the cumin, salt, and pepper. Adjust spiciness of the salsaby adding more or less jalapeno peppers.

3. Let sit for at least 2-3 hours before serving.

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Tartar Sauce

INGREDIENTS:

3 Cups Mayonnaise

1/4 Cup Dijon (or any prepared) Mustard

1/2 Cup Onion (minced)

1/2 Cup Sweet Pickle Relish1/4 Cup Capers (chopped fine)

2 Stalks Green Onion (chopped fine)

taste Lemon Juice

1 Tbsp Tarragon (whole dried)

taste Salt

taste White Pepper

METHOD:

1. Combine all ingredients together in a medium size mixing bowl. Stir with a hand whipuntil thoroughly mixed.

2. Place into a clean and sanitized 6 inch 1/6 hotel pan and refrigerate for at least two hours

before serving.

CAUTION: THIS SAUCE IS HIGHLY PERISHABLE. ALWAYS KEEP THIS SAUCE COVERED

AND REFRIGERATED (ON ICE DURING SERVICE).

DO NOT ADD ANY LEFT OVER SAUCE INTO A FRESHLY MADE BATCH OF

SAUCE.

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Indonesian Peanut Sauce

APPROXIMATE YIELD 1 QUART

1 tsp Garlic Saute Part One Lightly

1 Tbsp Sesame Oil Do Not Burn.

1 1/2 Tsp Red Chili Flakes

1 Tsp Ground Cumin

1 Tsp Ground Coriander

2/3 Cup Chicken Stock Add Part Two to above

1/3 Cup Soy Sauce And Bring to a Boil.

1/3 Can Coco-Lopez Coconut Milk Let Simmer 10 Minutes.

2 Tbsp Lemon Juice

1 Tbsp Sugar

1 Cup Creamy Peanut Butter Finish with Peanut Butter and

1/3 Cup Chopped Peanuts Chopped Peanuts.

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Bake Shop

8/7/2019 Volume 10Q Fall 2006


PASTRY SHOP

RESPONSIBILITIES OF PASTRY CHEF AND CREW:

1. Report to station no later than 2:10 p.m.

2. Turn on large rotating oven 3750F

3. Be sure to have recipes necessary for French Pastry of the day.

4. Make a list of all items that need to be requisitioned for the day. Be very thorough,

storeroom is entered only once a day except for emergencies. Student Chef willpick up the order around 2:45 p.m.

5. 2:20 p.m. Begin production.

6. Dessert station to be set by 4:50 p.m.A. All items to be displayed in an attractive fashion.B. All highly perishable items to be displayed on bed of ice.

7. Check schedule to see times of station assignments.

8. 6:30 p.m. break down dessert station and finish cleaning bake shop.A. Place all left-over desserts into dessert cart then into "B" box.B. Wrap up all leftover rolls and muffins.

9. Performs duties on sanitation check list.

10. Help out other stations as needed.

11. Discuss tomorrow's production with rest of crew and Chef.

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1. Preparedness


3. Cleanliness

4. Organization


6. Productivity


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SANITATION CHECK LIST: BAKE SHOP

Clean and put away all items that belong exclusively to bake shop.

All work surfaces to be washed, rinsed and sanitized.

Sinks to be cleaned of all debris and grease.

"B" box to be organized and swept out daily.

All shelves and machines to be wiped down on Thursday or as often as needed.

Shelf under cooling rack opposite 4 shelf rotating oven cleaned of all crumbs and

debris.

All ovens and proof box turned off.

Clean beverage station

X

(student chef)

Pastry Chef:

DAILY CRITIQUE:

1. Preparedness


3. Cleanliness

4. Organization


6. Productivity



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Cookies

Almond Macaroons...........................................................................................................506

Brownies -Fudge...............................................................................................................507Brownies -Marissa's..........................................................................................................508

Chinese Almond Cookies...................................................................................................509

Chocolate Chip Cookies....................................................................................................510

Chocolate Chip #2.............................................................................................................511

Coconut Macaroons .........................................................................................................512

Fudge Cookies .................................................................................................................513

Lemon Crunchie ...............................................................................................................514

Orange Dainties ................................................................................................................515

Peanut Butter Cookies ......................................................................................................516

Sugar Cookies ..................................................................................................................517

Toll House Cookies ..........................................................................................................518

Walnut Shortbread Cookies ..............................................................................................519

French Butter Cookies ......................................................................................................520

Pecan Ball .........................................................................................................................521

Lemon Squares..................................................................................................................522

Butter Cookie #2................................................................................................................521

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Almond Macaroons

INGREDIENTS: EQUIPMENT:

Almond paste 2 lbs. 12 Qt. Mixing Kettle

Granulated sugar 2 lbs. 12 Qt. Paddle

Egg whites 12 oz. Large Pastry Bag(use bucket whites) Large Straight Pastry Tube.

Flat Sheet Pan

Pan Liners

METHOD:

1. Have all ingredients and equipment ready then call instructor over before mixing.

2. Using a paddle, blend the almond paste with about 3-4 ounces of the egg white to soften

and smooth out.

3. Add the sugar, and blend for about 1 minute on medium speed.

4. Add the remaining egg whites and mix until just blended. Finished batter should be soft

but still stiff enough so it will not run. (Do not over mix).

5. Have a large pastry bag, large straight tube, sheet pan with parchment paper ready and call

instructor over for a demonstration on how to pipe out.

6. Bake on a double sheet pan (using two sheet pans) at 3500f until golden.

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Brownies-Fudge

Ingredient: Yield: 1 ½ Sheet Pans

Part I

Whole eggs 2 lbs. 8 oz.

Vanilla ½ oz.

Part IISugar 5 lbs. 6 oz.

Part III

Cake Flour 1 lb. 10 oz.

Part IV

Butter 3 lbs.

Bitter Chocolate 1 lb. 10 oz.

wafers

Part V

Chopped Nuts 3 lbs. 2 oz.

walnuts/pecans

Method:

1. Melt margarine and bitter chocolate wafers in a double boiler, do not over heat. Set aside.

2. Sift cake flour and set aside.

3. Using a 20 mixing kettle and whip attachment, beat the eggs (part I) on 3rd speed until

slightly foamy. Stop the mixer.

4. Add the sugar and continue to beat on 3rd speed until thick. Stop the mixer.

5. Add the flour, change the speed to 2nd speed and mix until just blended.

6. Slowly add the melted chocolate mixture to egg mixture and mix until just blended.

7. Remove mixing kettle and using a rubber spatula, fold in nuts by hand until evenly

distributed.

8. Spray one full and onl half flat sheet pans with non-stick vegetable oil spray.

9. Place 2/3's of the batter in the full sheet pan and the remaining batter in the half sheet pan.

10. Bake at 3300F for approximately 40 minutes. Let totally cool.

11. Cut into 2½ X 2½ inch squares.

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Brownies - Marissa’s

Ingredients:

Half Sheet Full Sheet4 Cups Sugar 8 Cups

1 Cup Cocoa 2 Cups

1-3/4 Cup Oil 3-1/2 Cups

7 each Eggs 14 each

1 TBSP. Vanilla 2 Tbsp

2-3/4 Cups Flour All-purpose 5-1/2 Cups

1 TBSP. Baking Powder 2 Tbsp

1-1/4 tsp. Salt 1 Tbsp

1 Cups Nuts Chopped 2 Cups

1 Cups Chocolate Chips 2 Cups

Method:

1. Blend the sugar and Cocoa together.

2. Blend the oil, eggs, and vanilla together.

3. Blend part 1 and 2 above together well.

4. Sift the flour, baking powder and salt together

5. Combine the wet and dry ingredients together loosely, do not over mix.

6. Fold in the chopped nuts and chocolate chips.

7. Pour into lined pan and bake at 3500F for about 20 minutes.

Note: During baking period, brownies must be taken out of the oven three times and slammed down on

table to prevent over flowing from baking sheet.

1st time when batter comes to top of pan.

2nd time when batter come up to top of pan again.

3rd time when brownies are done and come out of oven.

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Chinese Almond Cookies

INGREDIENTS:

2 # 1 oz. Shortening

2 # 2 oz. Sugar

5 oz. Egg Whites

3 # 2 oz. Pastry Flour 4 oz. Cornstarch

3/4 oz. Baking Soda

pinch Salt

12 oz. Dry Milk

4-3/4 oz. Water

1/2 oz. Vanilla Extract

1-1/4 oz. Almond Extract

1/4 tsp Yellow Food Coloring

METHOD:

1. Sift together all the dry ingredients (except sugar and shortening).

2. Using a paddle cream together the shortening and sugar on second speed.

3. Slowly add the egg whites until blended.

4. Add remaining dry and liquid ingredients and mix until combined.

5. Portion out on parchment paper using a # 40 scoop. Flatten and place a half almond in thecenter of each cookie. Lightly brush with milk and bake at 350 until done.

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Chocolate Chip Cookies

Ingredients: Approx. 9 doz. Approx. 18 doz.

Part 1.

Brown Sugar 1 lb. 2 oz. 2 lbs. 4 oz.

Granulated Sugar 1 lb. 2 oz. 2 lbs. 4 oz.

Salt ½ oz. 1 oz.

Baking Soda 3/4 oz. 1½ oz.

*Butter 1 lb. 10 oz. 3 lbs. 3 oz.

Part 2.

*Whole Eggs 12 oz. 1 lb. 8 oz.

Vanilla 3/4 oz. 1½ oz.

Part 3.

Pastry Flour 2 lbs. 4 oz. 4 lbs. 8 oz.

Chocolate Chips 2 lbs. 4 lbs.Chopped Nuts 8 oz. 1 lb.

Method:

* Butter and eggs should be at room temperature before mixing.

If making 9 dozen, use a 12 quart mixing kettle with paddle attachment.

For 18 dozen, use the 20 quart mixing kettle with paddle attachment.

1. Place all the ingredients in part one into appropriate mixing kettle. Using the paddle and

the mixer in 2nd

speed, cream until light (approx. 4-6 minutes). Stop the mixer and scrapedown the bowl several times during this process.

2. Slowly add the eggs (about 2-3 at a time) until eggs are incorporated.

STOP THE MIXER each time before adding the eggs. Scrape down the bowl each time.

3. Add the ingredients in part 3 and mix in first speed until blended.

4. Portion out on silicone paper liners using a #40 scoop.

5. Bake at 3600F - 3700F until tan in color. Approx. 10-12 minutes.

*Variations: Can use either dark, milk, or white chocolate chips or a combination of them.

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8/7/2019 Volume 10Q Fall 2006


Coconut Macaroons (Soft)

Ingredients:

1 lb 2 oz Egg Whites (use bucket egg whites)

4 lb 8 oz Sugar (granulated)

1 lb 11 oz Almond Paste

2 lb 14 oz Desiccated Coconut (do not use angel flake bakers coconut)

Equipment:

20 qt. mixing kettle with 20 qt. paddle.

12 qt. mixing kettle (no attachments)

1 kitchen spoon

Large pastry bag

Chef’s large star tube.

METHOD:

1. Have all ingredients and Equipment ready, call instructor over before mixing.

2. Place almond paste in a 20 quart mixer. Using a paddle, mix on low speed to soften the paste.

Slowly add one cup of egg whites to help soften.

3. Continue to add egg whites and mix until the paste is soft and lump free.

4. In 12 qt. mixing bowl, add the sugar and remaining egg whites. Heat in a double boiler until the

sugar is dissolved.

5. Add sugar mixture and desiccated coconut to the softened almond paste and mix until blended.

6. Pipe out on to parchment paper using a #9 start tube and bake @ 3250 until done.

From Henri Cochennec

8/7/2019 Volume 10Q Fall 2006


Fudge Cookies / *Double Chocolate Chip

Ingredients: Approx. 7 Dozen Approx. 14 Dozen

Granulated Sugar 2 lbs. 4 lbs.

Salt 3/4 oz. 1½ oz.

Baking powder 1½ oz. 3 oz.

Cocoa Powder 6 oz. 12 oz.Cake Flour 2 lbs. 4 oz. 4 lbs. 8 oz.

Shortening (A.P.) 1 lb. 8 oz. 3 lbs.

Whole Eggs 8 oz. 1 lb.

Milk 8 oz. 1 lb.

Method:

For 7 dozen recipe, use a 20 quart mixing kettle with appropriate paddle attachment.

For 14 dozen recipe use a 30 quart kettle with appropriate paddle attachment.

1. Scale and place all ingredients into the appropriate mixing kettle.

2. Using a paddle, start mixing ingredients in 1st speed. Mix until dampened. Scrape down

bowl and paddle.

3. Mix in 2nd speed until dough is smooth. Stop machine and scrape down bowl as needed.

4. Using a #40 scoop, portion out dough 3 pieces by 4 pieces (1 dozen per pan) on a sheet

pan lined with silicon paper.

5. Flatten with your hand or a scale weight wrapped in a side towel and dipped in sugar.

6. Bake at 3600F - 3700F for approximately 10 minutes.

*To make double chocolate chip cookies, reduce cocoa by 2 ounces and add 3 pounds of chocolate chips.

If dough is too dry, add a small amount of milk.

8/7/2019 Volume 10Q Fall 2006


Lemon Crunchies

Ingredients: Approx. 7½ Dozen Approx. 15 Dozen

Part 1.

Granulated Sugar 2 lbs. 4 oz. 4 lbs. 8 oz.

Salt ½ TBSP 3/4 oz.

*Butter or Margarine 8 oz. 1 lb.Shortening 1 lb. 2 oz. 2 lbs. 4 oz.

Lemon Emulsion 3/4 oz. 1½ oz.

Part 2.

*Eggs 6 oz. 12 oz.

Part 3.

Milk 9 oz. 1 lb. 2 oz.

Part 4.

Pastry Flour 2 lbs. 13 oz. 5 lbs. 10 oz.

Baking Powder 3/4 oz. 1½ oz.

Method:

*Butter/Margarine and Eggs must be room temperature before mixing.

Use a 12 quart mixing kettle for 7 ½ dozen recipe.

Use 20 quart mixing kettle for 15 dozen recipe.

1. Sift pastry flour and baking powder together 3 times and set aside.

2. Place part 1 ingredients in the appropriate mixing kettle. Using a paddle attachment, cream

the ingredients in 2nd speed for 3 minutes. Stop mixer and scrape down bowl several times

during this process.

3. Add the room temperature eggs slowly over a 3 minute period; stopping the mixer and

scraping down the sides of the bowl several times also during this process.

4. Stop mixer and change to 1st speed. Add the milk and mix slightly. The mixture may look

a little separated.

5. Add the sifted flour and baking powder and mix only until smooth.

6. Pipe out on to sheet pans lined with silicon paper. Use a large pastry bag and a large star

tube. Call instructor over for demonstration if you have not done this before.Cookies can also be scooped out with a #40 scoop and flattened.

7. Bake at 3700F for 10-12 minutes. Cookies are done when bottom edge is golden in color.

8/7/2019 Volume 10Q Fall 2006


Orange Dainties

Ingredients: Yield: 9 lbs. 12 oz

Sugar 1 lb. 8 oz.

Salt ½ oz.

Bread Flour 3 lbs.

Cake Flour 1 lb.Ground Pecans 1 lb.

Orange Zest 3 oz.

*Butter 1 lb.

Shortening 2 lbs.

Vanilla 1 oz.

Method:

* Butter must be at room temperature before mixing.

1. Process pecans in a food processor to a crumb mixture. Do not over process, or nuts will

become a paste.

2 Zest oranges with Microplane, set aside.

3. Place all the ingredients in a 20 quart mixing kettle. Using a paddle, mix in 1st speed until

ingredients are dampened. Cream in 2nd speed until light (3-4 minutes).

4. Have a large pastry bag and large star tube ready. Call instructor over for demonstration of

how to pipe dough into final shape.

5. Bake at 360

0

F for about 10-12 minutes. Cookies are done when bottom edge is lightgolden brown.

6. Dust with powder sugar when cooled.

8/7/2019 Volume 10Q Fall 2006


Peanut Butter Cookies

Ingredients: 8 Dozen 16 Dozen

Part 1.

Brown Sugar 1 lb.4 oz. 2 lbs. 8 oz.

Granulated Sugar 1 lb.2 oz. 2 lbs. 4 oz.

Salt 3/4 oz. 1½ oz.Baking Soda ½ oz. 1 oz.

Cinnamon 1 ½ tsp. ½ oz.

Shortening (A.P.) 1 lb.6 oz. 2 lbs. 12 oz.

Vanilla ½ oz. 1 oz.

Part 2.

Peanut Butter 1 lb.8 oz. 3 lbs.

Whole Eggs 8 oz. 1 lb.

Milk (liquid) 4 oz. 8 oz.

Part 3.

Pastry Flour 2 lbs.2 oz. 4 lbs. 4 oz.

Method:

Use 20 quart mixing kettle for 8 dozen recipe and 30 quart for 16 dozen.

1. Place part 1 ingredients into appropriate mixing kettle. Using a paddle attachment, cream

well in 2nd speed (about 3-5 minutes). Stop machine and scrape down sides occasionally.

2. Add part 2 ingredients starting with peanut butter, then eggs, and then milk. Stop machine

and scrape down sides after each addition.

3. Add flour and mix in 1st speed until smooth.

4. Using a #40 scoop, portion out on sheet pans lined with parchment.

5. Using a fork dipped in sugar, flatten with a cris-cross pattern.

6. Bake at 3700F for 10-12 minutes. Cookies should be on the light side.

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Sugar Cookies


Sugar 1 lb. 8 oz. 3 lbs.

Mace pinch 2 pinches

Baking Powder 1 oz. 2 1/4 oz.

Salt ½ oz. 1 1/4 oz.Cake Flour 2 lbs. 1 oz. 4 lbs. 2 oz.

*Butter 6 oz. 12 oz.

Shortening 12 oz. 1 lb. 8 oz.

*Whole Eggs 6 oz. 12 oz.

Vanilla ½ oz. 1 oz.

Milk 6 oz. 12 oz.

Method:

* Butter and eggs must be at room temperature before mixing.

Use 12 qt. kettle for 5 dozen cookies and 20 qt. kettle for 10 dozen recipe.

1. Place all ingredients in appropriate mixing kettle. Using a paddle attachment, mix in 1st

speed until blended.

2. Stop machine and scrape down bowl thoroughly. Mix in 2nd speed to a smooth dough.

Dough should be fairly soft. If too firm add a little more milk.

3. Portion out on sheet pans lined with parchment using a #40 scoop.

4. Flatten with hand or a scale weight wrapped in plastic wrap.

5. Lift paper with cookies and turn over into a pan of coarse granulated sugar. Press cookies

into the sugar. Return to sheet pan right side up.

6. Bake at 3700F until cookie develops a golden edge only. About 10-12 minutes.

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Toll House Cookies Yield: 19 lbs. 6 oz

(Bulk Recipe) Approx 290 cookies

Using a # 40 Scoop

Ingredients:

Small Recipe (about 4 lbs.)

AP Flour 4 lbs. 7 oz. 1 lb 2 oz.

Baking Soda 2 Tbsp. 1½ tspSalt 2 Tbsp. 1½ tsp

Butter 3 lbs (Room Temp) 12 oz.

Gran. Sugar 2 lbs 2 oz. 8½ oz.

Brown Sugar 2 lbs 2 oz. 8½ oz.

Vanilla 1 oz. 1½ tsp

Large Eggs 12 each (Room Temp) 3 each

Choc. Chips 4 lbs 8 oz. 1 lb 2 oz.

Walnuts 1 lb 10 oz. 7 oz.

Method:

1. Stir salt and baking soda into the bread flour and sift 2 times.

2. Using a 20 Qt. Mixer and kettle (12 Qt. for Small Batch), cream the butter and both sugars

together until creamy, on second speed. Add the Vanilla and mix until blended. Turn off

mixer.

3. Change mixer to first speed and add all the flour mixture. Pulse the mixer on and off until

the flour is blended in.

4. Add Chocolate chips and chopped nuts. Mix until incorporated.

5. Using a number 40 Scoop, scoop out on to sheet pans lined with parchment.

6. Bake at 375oF for 9-11 minutes or until bottom edges begin to brown.

8/7/2019 Volume 10Q Fall 2006


Walnut Shortbread Cookies

Ingredients: Approx Yield: 4 3/4 lbs. & 14 1/4 lbs

4-3/4 POUNDS 14-1/4 POUNDS

12 oz. Butter 2 ½ lb.

1 lb. Brown Sugar 3 lb.1 ea. Eggs 3 ea.

1 oz. Vanilla 3 oz.

1 lb. Walnuts 3 lb.

1 lb. 12oz. Flour 5 lb. 4oz.

Method:

1. Bring butter and eggs to room temperature.

2. Chop walnuts.

3. Cream brown sugar and butter together until just creamed, add egg, vanilla, walnuts and

blend slightly.

4. Add flour until just worked in.

5. *Roll into logs, or press into a 2" hotel pan and chill.

6. Cut into 1/4 inch slices and bake on parchment paper @ 350of until golden.

*Can also portion out using a #24 scoop on to parchment paper, then flatten cookies.

8/7/2019 Volume 10Q Fall 2006


French Butter Cookies

Ingredients: Approx. 6 Dozen Approx. 12 Dozen

Part 1.Sugar 1 lb. 8 oz. 3 lb.

Salt ½ oz. 1 oz.*Butter 1 lbs. 2 lb.Shortening 1 lbs. 2 lb.Vanilla ½ oz. 1 oz.Lemon Zest ½ Tbsp 1 Tbsp

Part 2.*Whole Eggs 10 oz. 1 lb. 4 oz.

Part 3.Bread Flour 1 lb. 12 oz. 3 lbs. 8 oz.Cake Flour 1 lb. 2 lbs.

Method:

*Butter and Eggs need to be at room temperature before mixing.

1. Sift bread and cake flours together 3 times and set aside.

2. Place part 1 ingredients in a 20 quart mixing kettle. In 2nd speed and using apaddle, cream the ingredients until light, (approximately 5 minutes).

3. Slowly add the eggs, stopping the machine and scraping down the sides of the bowl each time.

4. Add the sifted flour and mix slowly in 1st speed until just blended.

5. Have ready a large pastry bag with a large star tube, small pastry bag with

small straight tube, and some fruit preserve or maraschino cherries. Callinstructor over for a demonstration of different shapes possible.

6. Bake at 3750F until bottom edge of cookies are slightly brown.

8/7/2019 Volume 10Q Fall 2006


Pecan Ball

Ingredients: 5 pounds + 11 pounds

Butter unsalted (room temp.) 2 lbs. 4 lbs.Powdered Sugar 1 lb. 2 lbs.Vanilla extract 1 oz. 2 oz.

Salt Pinch 1/8 oz.Pastry Flour 1 lb. 2 lbs.Cake Flour 1 lb. 2 lbs.Pecans (toasted/chopped) 6 oz. 12 oz.

Equipment:5 pound yield- 12 qt. mixing kettle w/ 12 qt. paddle.11 pound yield- 20 qt mixing kettle w/ 20 qt. Paddle.Number 40 scoopSheet pans w/ parchment.

Method:1. Cream butter with powdered sugar until smooth.

2. Add flour and mix thoroughly.

3. Fold in nuts until well combined.

4. Bake at 3750F for 8-12 minutes.

Pecan Ball #2Ingredients:

12 oz. Pecans (toasted & chopped)6 oz. Sugar 1 lb Butter (room temp)1 tsp Vanilla Extract1 tsp Salt1 lb AP Flour

Powder Sugar (to dust cookies)

Method: Bake at 325OF(About 10-15 minutes.)

1. Using a 12 qt Mixer and Paddle, Cream the Sugar, Butter, Vanilla and Salt on second speeduntil smooth and light, about 4-5 minutes (do not over cream).

2. On First Speed, mix in the chopped nuts and flour until blended, scraping down the bowl asneeded.

3. Scoop out with #40 scoop, round and place on a sheet pan. Chill until firm before baking.

4. Roll cookies in powdered sugar while still warm.

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Lemon Squares

Ingredients: Yield: ½ Sheet Pan

Crust:

4 Cups Flour

1 Cup Powder Sugar

2 Cups Butter (room temperature)

Filling:

8 Each Eggs

4 Cups Sugar

5 Oz. Lemon Juice (½ cup + 2 Tbsp)

4 Each Lemon Zest

Method:

Crust:

1. Using a paddle and 12 quart mixing bowl mix flour and powdered sugar together on

first speed.

2. Add the butter and mix until the ingredients form a dough.

3. Press the dough into the bottom and sides of a ½ sheet pan.

4. Bake at 350oF for about 20 minutes or until very light golden.

Filling:

1. Beat eggs slightly. Gradually add the sugar, lemon juice and zest.

2. Pour over hot crust.

3. Bake about 15-20 minutes or until set.

4. Dust with powdered sugar.

5. Let cool 4 hours in the refrigerator or over night.

6. Cut into 2 ½ inch by 2 ½ inch squares.

Roseanne Morsch

CAHM 10-QFall 2003

8/7/2019 Volume 10Q Fall 2006


Butter Cookies #2

Ingredients: Equipment:

12 Qt. Kettle

Part 1 12 Qt. Paddle

Butter 1 lb 8 oz Pastry Bag

Powder Sugar 12 oz Lg. Star Tube

Gran. Sugar 9 oz MicroPlane

Part 2

Eggs 9 oz

Vanilla 1 Tbsp

Lemon Zest 2 tsp

Part 3

Cake Flour 2 lbs 4 oz

Method:

*Make Sure Butter and Eggs are at room temperature before mixing

1. Using a MicroPlane, remove the zest from 1-2 lemons and set aside.

2. Scale out all ingredients before mixing.

3. On 2nd speed, Cream Butter, Sugar, and powdered sugar until smooth but not light and fluffy(about 3 minutes). Stop the mixer and Scrape down sides of bowl and paddle 2-3 times during this

process.

4. Add the eggs one at a time, waiting until each egg is incorporated into the butter mixture before

adding the next egg. Stop the mixer and Scrape down sides of bowl and paddle 2-3 times during

this process.

5. Add the Vanilla extract and lemon zest. Mix for 20-30 seconds. Stop mixer.

6. Change mixer to 1st speed. Add the Cake Flour, and mix in flour until just blended. Do not over

mix.

7. With the pastry bag and large start tube, pipe out rosettes on to a sheet pan lined with parchment.

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MuffinsBaking Powder Biscuits.....................................................................................................531

Banana Muffins..................................................................................................................532Banana Nut Muffins...........................................................................................................533

Blueberry Muffins..............................................................................................................534

Bran Muffins......................................................................................................................535

Corn Meal Muffins.............................................................................................................536

Orange Muffins...................................................................................................................537

Poppy Seed Yogurt Muffins...............................................................................................538

Pumpkin Muffins................................................................................................................539

Vivienne’s Apple Streusel Muffins ...................................................................................540

Zucchini Muffins ...............................................................................................................541

8/7/2019 Volume 10Q Fall 2006


Baking Powder Biscuits

Ingredients: 12 Pound Recipe 25 Pound Recipe

Part 1.

Sugar 6 oz. 12 oz.

Salt 1½ oz. 3 oz.

Shortening 2 lbs. 4 lbs.Baking Powder 6 oz. 12 oz.

Pastry Flour 6 lbs. 12 lbs.

Part 2.

Milk 3 lbs. 10 oz. 7 lbs. 4 oz.

Method:

1. Sift the sugar, salt, baking powder, and pastry flour 3 times into a dish pan.

2. Using your finger tips or a pastry cutter, cut the shortening into the dry ingredients until

the mixture looks like pea size lumps.

3. Add the milk all at once, gently mix until all dry ingredients are moistened. Do not over

mix.

4. Place in refrigerator for 30 minutes to 1 hour to let rest.

5. Roll out on to a lightly floured bench to about 3/4 inch thick. Cut into desired shapes with

cutters or a knife.

6. Place on sheet pan about ½ inch apart.

7. Brush with milk or eggwash.

5. Bake at 4000F for 10-15 minutes.

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Banana Muffins


Part 1.

Granulated Sugar 1 lb. 8 oz. 3 lbs.

Salt ½ oz. 1 oz.

Shortening 14 oz. 1 lb. 12 oz.Part 2.

Whole Eggs 9 oz. 1 lb. 2 oz.

Part 3.

Ripe Bananas 1 lb. 2 lbs.

Part 4.

Buttermilk 12 oz. 1 lb. 8 oz.

Baking Soda ½ oz. 1 oz.

Part 5.

Bread Flour 1 lb. 8 oz. 3 lbs.

Method:

Use a 12 Qt. mixing kettle for 4 dozen and a 20 Qt. kettle for 8 dozen.

1. Mash bananas and set aside.

2 Using the appropriate kettle and a paddle attachment, cream the part 1 ingredients in 2nd

speed until light, stopping the machine to scrape down the bowl as needed.

3. Slowly add the eggs until mixture is smooth, stopping the machine to scrape down the

bowl before each addition.

4. Add bananas, mixing on 1st speed until blended in.

5. Dissolve baking soda into buttermilk, add to ingredients in mixer. Mix slightly, stop

machine and scrape down bowl. (The mixture will look separated).

6. Add the flour and mix until smooth. (Do not over mix).

7. Deposit batter into paper lined muffin pans. Bake at 3900F for 12-15 minutes.

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8/7/2019 Volume 10Q Fall 2006


Blueberry Muffins

Ingredients: Amounts Yield: 7-8 Dozen

Lbs OzPart 1.

Sugar 1 8Salt 3/4

Shortening 1 2Part2.

Eggs 1 2

Part 3.Milk 2 2

Part 4.Bread Flour 2 10

Baking Powder 2½Part 5

Frozen Blueberries 2 8

Bread Flour 6

Total Weight 11 8

Method:1. Sift part 4 ingredients 2 times and set aside.

2. Using a 20 quart mixing kettle and a paddle attachment, cream the part 1ingredients in 2nd speed (about 3-5 minutes); stopping the machine to scrape down

the bowl as needed.

3. Slowly add the eggs until mixture is smooth, stopping the machine to scrape down

the bowl before each addition.

4. Change to 1st speed and add the milk. Mix slightly. Mixture will look somewhat

separated.

5. Add flour and baking powder blend, mix until just blended.

6. Roll the blueberries in the second amount of flour, and fold into muffin batter with

a rubber spatula quickly. Do not over mix or batter will turn blue.

7. Portion into paper lined muffin tins. Bake at 3800F approx. 15 minutes.

8/7/2019 Volume 10Q Fall 2006


Bran Muffins

INGREDIENTS: lbs. Oz.

Sugar 1 lb

Shortening 8 oz

Salt 1/2 ozEggs 1 lbMilk 1 lb 8 ozBran 8 ozBread Flour 1 lb 8 ozBaking powder 1-1/2 oz

Honey 4 ozMolasses 4 oz

Method:

1. Cream together sugar, shortening, and salt.

2. Add the honey and molasses, mix til blended.

3. Stir in, one after the other, eggs, milk, and bran.

4. Sift together the flour and baking powder. Mix into the batter untilsmooth.

5. Scale into muffin tins lined with paper cups.

6. Bake at 4250F until done.

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Corn Meal Muffins

Ingredients: Amounts Yield: 5-6 DozenLbs Oz

Part 1.Sugar 13 ½Salt 3/4

Margarine 4½

Part2.Eggs 1 2

Part 3.Milk 2 1

Part 4.

Pastry Flour 2 1Baking Powder 2 1/4

Cornmeal 15

Total Weight 7 14

Method:C Sift part 4 ingredients 2 times and set aside.

C Using a 20 quart mixing kettle and a paddle attachment, cream the part 1

ingredients in 2nd speed (about 3-5 minutes); stopping the machine to scrape down

the bowl as needed.

C Slowly add the eggs until mixture is smooth, stopping the machine to scrape down

the bowl before each addition.

C Change to 1st speed and add the milk. Mix slightly. Mixture will look somewhat

separated.

C Add flour cornmeal blend, mix until just blended.

C Portion into paper lined muffin tins. Bake at 3800F approx. 15-18 minutes.

Variation: Can fold in ½ cup chopped jalapeno peppers and or 1 lb. grated cheese to mixture.

Can also bake on sheet pan lined with parchment for corn bread.

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Orange Muffins

Ingredients: 6 Dozen (7-3/4#) 3 Dozen (3.9#)

Pt.1 Sugar 1# 8 oz. 12 oz.Salt ½ oz. 1/4 oz.Powder Milk 3 oz. 1½ oz.

Shortening 1# 8 oz.Corn Syrup 2 oz. 1 oz.

Pt. 2 Eggs (Room Temp) 12 oz. 6 oz.

Pt. 3 Orange Juice 12 oz. 6 oz.Water 12 oz. 6 oz.Orange Zest 2 TBSP. 1 TBSP.Vanilla ½ oz. ½ TBSP.

Pt.4 Cake Flour 2# 8 oz. 1# 4 oz.Baking Powder 2 oz. 1 oz.

Method:

1. Sift Cake Flour and Baking Powder together three times (Pt. 4) and set aside.

2. Using a 12 quart mixing kettle and a paddle attachment, cream together all the ingredients

in part 1. (Sugar, salt, shortening, powder milk, corn syrup). Scrape down the bowl 2-3times during this process.

3. Slowly add the eggs one at a time. When the first egg is fully blended into the creamed

mixture, then add the next, repeating this process until all eggs are blended in.

4. Combine all the ingredient together in part 4, (Juice, water, and zest). Add to the above

mixture and blend 30 seconds. Should look a bit separated.

5. Add Flour mixture to above and mix lightly until smooth.

8/7/2019 Volume 10Q Fall 2006


Poppy Seed-Yogurt Muffins

Ingredients: 50 Muffins 24 MuffinsPt. 1 Flour (Pastry) 2 lb. 8 oz. 1 lb. 4 oz.

Poppy Seeds 1/4 Cup 2 TBSP.Salt 2 tsp. 1 tsp.Baking Soda 3 ½ tsp. 1 3/4 tsp.

Pt. 2 Sugar 1 lb. 12 oz. 14 oz.Margarine 12 oz. 6 oz.(room temp)

Pt. 3 Eggs (room temp) 1 lb. ½ lb.Vanilla 4 tsp. 2 tsp.Lemon Juice 1 ½ tsp. 3/4 tsp.

Pt. 4 Plain Yogurt 2 lb. 3 oz. 1 lb.

Method:

1. Blend part 1 together well and set aside.

2. Using a flat beater, cream sugar and margarine on medium speed until light and fluffy,

(about 3-4 minutes), scraping down sides of bowl at least 2-3 times during process.

3. Combine ingredients in part 3 together. Slowly add to the creamed mixture. Mix until

smooth.

4. Add yogurt alternately with dry ingredients from part one, blending after each addition.

This process should take no more than about 1 minute.

5. Portion into muffin pans with paper liners. Bake at 4000F for about 18-22 minutes. Until a

skewer or tooth pick comes out clean.

** for a variation: Combine 3/4 cup lemon juice and 2 TBSP of sugar and brush on to the

baked muffins.

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Pumpkin Muffins

Yield: Approximately 54 Muffins

Ingredients:

Amt Units Ingredient

----- ------ --------------------------

6 oz Pastry Flour These first 4 ingredients are for streusel topping

6 oz Sugar

1 tsp Cinnamon

4 oz Butter

10 oz Egg These are the muffin ingredients.

10 oz Egg white

12 oz Salad oil

3 1/4 lb Pumpkin -- canned

1 lb Buttermilk

2 3/4 lb Sugar 3 1/2 lb Pastry Flour

1 1/2 oz Baking soda

2 tbsp Cinnamon

2 tsp Nutmeg

1 tsp Clove -- ground

1 tsp Allspice

Method:

1. Combine the first three ingredients. Cut in the butter. Set aside for streusel

topping.

2. Beat together eggs, egg whites, oil, pumpkin, and buttermilk.

3. Sift together all the remaining dry ingredients (3X), then stir into liquid ingredients

until just mixed. (This process should take no more than 1 minute, call instructor

over before proceeding with this step).

4. Line 4-1/2 dozen muffin cups with paper liners.

5. Fill muffin cups to 3/4 full with batter.

6. Sprinkle streusel topping evenly over muffins

7. Bake at 3750F check for doneness after about 20 minutes.

- - - - - - - - - - - - - - - - - -

Approximate Nutritional Information Per Serving

310.1 Calories; 8.9g Fat (25.6% calories from fat); 5.0g Protein;

53.2g Carbohydrate; 24mg Cholesterol; 257mg Sodium

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Vivienne’s Apple Streusel Muffins*Let cool at least one hour before serving

Streusel Topping:2 Cups Chopped Walnuts1 Cup Pasty Flour 5 oz Granulated Sugar 1 oz Butter (room temperature)1 tsp Cinnamon (ground)

Method:6. Place the above ingredients in a mixing bowl and mix together with a fork.

7. Using your fingers, crumble the mixture until the size of shelled walnuts. Setaside.

Muffin Ingredinets:4 ½ Cups Pastry Flour 1 ½ Cups Sugar 2 Tbsp Baking Powder 1 Tbsp Cinnamon (ground)3/4 tsp Allspice (ground)3/4 tsp Cloves (ground)3/4 tsp Baking Soda3/4 tsp Salt6 ea Eggs (large)3 Cups Sour Cream3/4 Cup Melted Butter (use 6 oz if weighing)3 Cups Tart Apples (preferably Granny Smith) Diced about ½ inch cubes.

Method:1. In a dishpan, sift together 3 times: flour, sugar, salt, baking powder, baking

soda, and spices.

2. In a mixing bowl, whisk together until blended, the eggs, sour cream, andmelted butter. Stir in the diced apples.

3. Pour the liquid ingredients into the dry ingredients and fold together untildry ingredients are moistened.

4. Line small muffin pans with paper baking cups and fill with batter to about80% full. Top with about 2 tsp of the streusel mixture.

5. Bake at 3750F for 25 to 30 minutes or until browned. A toothpick insertedinto the center of muffin should come out clean when done.

6. Let cool for 10 minutes on a rack, then remove muffins from muffin pansand let cool for 1 hour before serving.

Vivienne Johnson’s Creative CreationsCAHS 10-Q Fall 2002 (12/7/02)

8/7/2019 Volume 10Q Fall 2006


Zucchini Carrot Nut Muffins

Pastry flour 2 lbs.

Bran 8 oz

Salt 1/2 oz

Baking powder 3-1/2 tsp

Baking soda 2-1/4 tsp

Cinnamon 2-1/2 tspNutmeg 1 tsp

Ginger ½ tsp

Pecans or 10 oz

Walnuts chopped

Shredded coconut 4 oz

(Unsweetened)

Eggs 1 lb

Sugar 2 lb 6 oz

Grated zucchini 12 oz

Grated carrot 12 oz

Vegetable oil 1 lb

METHOD:

1. Sift the flour, leavening, and spices. Stir in the bran, nuts, and coconut.

2. Beat the eggs and sugar until well mixed, but do not whip into a foam. Stir in the

grated vegetables and the oil.

3. Add the egg mixture to the dry ingredients and mix just until combined.

4. Fill tins or muffin cups two thirds fill.

5. Bake at 400oF, for about 30 minutes.

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Pie Dough and Fillings

Pie Dough.................................................................................................................551

Apple Pie Filling .....................................................................................................552

Apricot Pie Filling ...................................................................................................553

Blueberry Pie Filling ...............................................................................................554

Cherry Pie Filling ....................................................................................................555

Cream Pie Filling ....................................................................................................556

Lemon Chiffon Pie ..................................................................................................557

Orange Chiffon Pie .................................................................................................558

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3-2-1 Pie Dough

A basic pie dough that anyone can remember without having a pie dough

recipe.

Ingredients: Yield: 6 lbs.

Pastry Flour 3#Shortening (A.P.) 2#

Water (cold) 1# (or 1 Pint)

Salt 1 ½ tsp.

For mixing, see below.

Pie Dough #1

Ingredients: Yield: 23 lbs. 15 oz.

Pastry Flour 12#Shortening (A.P.) 7# 8 oz.

Milk (cold) 4# (or 2 quarts)Salt 3 oz.

Method:8. In a dishpan, using your finger tips or pastry cutter, cut the flour

into the all purpose shortening*.

9. Dissolve the salt into the cold water.

10. If you have not mixed pie dough before, call instructor over before mixing.

Add all the water to the flour shortening mixture all at once. Mixonly enough until all the dry ingredients are moistened. Thewhole process should take less than one minute.

*Shelled walnut size for “Long Flake”Pea size for “Short Flake”

Large cornmeal size for “Mealy”

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Instant Apple Pie Filling

Ingredients:

3 Pies 10 PiesI Sugar 2 lbs. 12 oz. 8 lbs. 4 oz.

Nutmeg 1/8 tsp 1/4 oz.

Cinnamon 1/4 oz. 1 oz.*Instant Starch 5 1/4 oz. 1 lb.

II Water 2 lbs. (or 1 Qt.) 6 lbs. (or 3 quarts)

III Canned apples 1 Number 10 can 3 Number 10 cansFresh lemon juice ½ lemon 2 oz.

Method:

1. Drain the apples in a colander and set aside.

2. Using a dry dishpan, blend well all the dry ingredients in part one.

3. Add water all at once and using a hand wire whip, whisk rapidly until

mixture is smooth.

4. Stir in lemon juice, then fold in apples.

5. Store refrigerated.

*Instant starch is the product called “Instant ClearGel”

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Instant Apricot or Peach Pie Filling

Ingredients:

I Sugar 2 lbs.

*Instant Starch 4 oz.

II Water 1 lbs. (or 1 pint)

III Canned Apricots/ 2 Number 10 cans

or Sliced PeachesFresh lemon juice 1 oz.Egg shade ½ tsp*

(Yellow food color)

Method:1. Drain the apricot or peaches in a colander and set aside.


3. Add water all at once and using a hand wire whip, whisk rapidly untilmixture is smooth.

4. Stir in lemon juice, add enough yellow food coloring to give a verylight yellow tint, start with 1/4 tsp and add as needed.

5. Gently fold in the fruit.



8/7/2019 Volume 10Q Fall 2006


Instant Blueberry Pie Filling

I Sugar 1 lbs. 12 oz.

*Instant Starch 5½ oz.

II Water 1 lbs. 12 oz.

III Frozen Blueberries 5 lbs.Fresh lemon juice 1 oz.

Method:1. Using a dry dishpan, blend well all the dry ingredients in part one.


3. Stir in lemon juice, then fold in frozen blueberries.



Do not use this filling until the berries have thawed, (usually the next day).Before using for the first time, gently stir the filling so the thawed liquid is mixedinto the thickened filling.

8/7/2019 Volume 10Q Fall 2006


Instant Cherry Pie Filling

Ingredients:

I Sugar 1 lbs. 13 oz.

*Instant Starch 6 oz.

II Water 2 lbs. (or 1 quart)

III Canned Cherries 1 Number 10 cans

Fresh lemon juice 1 oz.Red Food Coloring ½ tsp*

Method:1. Drain the canned cherries in a colander and set aside.



4. Stir in lemon juice, add enough red food coloring to give a very lightred tint, start with 1/4 tsp and add as needed.

5. Gently fold in the fruit.



8/7/2019 Volume 10Q Fall 2006


Cream Pie Filling

Ingredients:

Part 1.

Milk 3 qts

Part 2.

Sugar 1 lb.

Egg yolks 12 eachWhole Eggs 6 each

Cornstarch 8 oz.

Part 3.

Vanilla 2 oz.

Method:

1. Slowly bring milk to a boil.

2. Place all part 2 ingredients in a stainless bowl and whisk with a hand whip until

smooth.

3. Temper the egg mixture by stirring in about one half of the hot milk in a thin

stream.

4. Pour warm egg mix back into the remaining hot milk and cook stirring constantly,

but gently until the mixture comes to a boil.

5. Remove from heat and stir in the vanilla.

6. Pour into pre-baked pie shells and let cool.

7. Decorate with sweetened whipped cream.

Variations:

Banana Cream Pie -fill shell half way with filling, then sliced bananas in the center,

and then cover with more filling.

Chocolate Cream Pie -Melt 1 pound semisweet chocolate chips over a double boiler or

microwave oven. Stir into finished vanilla cream filling.

Coconut Cream Pie -Toast 12 ounces of angle flake coconut to a light golden brown

and fold into the cream filling after adding the vanilla.

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Lemon Chiffon Pie

YIELD: Four 9" PIES

INGREDIENTS:

Part 1

1-1/2 pt. Water

1 lb. Sugar 3/4 oz.Gelatin

Part 2.

8 oz. Egg yolks (approx 8 ea)

8 oz. Lemon juice

4 oz. Cornstarch

8 oz. Water

Part 3.

1 lb. Egg whites

10 oz. Sugar

METHOD:

1. Blend sugar, salt, and gelatin together, then dissolve mixture with water

(1-1/2 pt). Bring to a boil.

2. Dissolve cornstarch, egg yolks, lemon juice, and water together. Mix until

smooth.

3. Add step two into step one, stir until mixture comes back to a boil, then remove

from the heat.

4. Using a 12 quart mixing kettle and a whip attachment, beat egg whites until

almost stiff, then gradually add the sugar to finish the meringue. Call instructor

over for demonstration if you have not done this before.

5. Pour the hot lemon mixture into a stainless dish pan. Fold the meringue into the

hot lemon mixture using a hand whip at first, then finishing with a rubber spatula.

5. Pour into pre baked pie shells and chill.

6. Decorate with sweetened whipped cream.

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Orange Chiffon Pie

INGREDIENTS: Five 9" Pies Ten 9" Pies

LBS. OZ. LBS. OZ.

I. Sugar 1 12 3 8

Butter 5 10

Water 2 8 5

Orange Juice 1 2

Lemon Juice 5 10

II. Water 1 2

Cornstarch 9 ½ 1 3

Egg Yolks 6 12

Whole Eggs 4 8

Orange Zest 2 each 3 each

Lemon Zest 1 each 2 each

III. Egg Whites 10 1 4

Granulated Sugar 14 1 12

PREPARATION:

1. Combine all ingredients in part one except the butter, and bring to a boil.

2. Dissolve the cornstarch in the water in part ii. Slightly whip the egg yolks and

whole eggs and add to the starch mixture. Gradually whip in about 1 pint of the

hot syrup mixture to the starch-egg solution.

3. While constantly stirring, add the starch-egg-syrup mixture back into the hot syrup

mixture, and continue to stir until the mixture returns to a boil and thickens, it

should be smooth and clear. Remove from heat.

4. Stir in the orange and lemon rind, then stir in the butter.

5. Using a 20 quart mixing kettle and a whip attachment, beat egg whites until

almost stiff, then gradually add the sugar to finish the meringue. Call instructor

over for demonstration if you have not done this before.

5. Pour the hot orange mixture into a stainless dish pan. Fold the meringue into the

hot orange mixture using a hand whip at first, then finishing with a rubber spatula.

7. Allow pies to cool, top with whipped cream and garnish with orange slices or

segments.

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Puddings

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Basic Blancmange

INGREDIENTS:

Milk 2 lb.Sugar 8 oz.

Gelatin 3/4 oz.

Almond extract 1 tsp.

Cream (whipped) 1 lb.

PREPARATION:

1. Have serving cups ready.

2. Scald milk, sugar, gelatin. Put aside to cool. (See chef)

3. Add almond extract

4. Whip cream (soft peaks, unsweetened)

5. Fold in cream. (Call chef over before doing this step)

** Garnish with fresh fruit and sweetened whipped cream.

Equipment Needed:

One 2 or 4 quart saucepan

Two stainless mixing bowls (about 2-4 quart)

One wire whip (med)

One rubber spatula (large)

One 4 oz. ladle

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Bread Pudding

INGREDIENTS:

CUSTARD:

Sugar 1 lb

Eggs 16 eaVanilla 2 oz

Milk 2 qt

Day Old Bread less than 1/2 Hotel Pan

/Or Rolls

METHOD:

1. Scald Milk.

2. Beat Eggs, Add Sugar, Vanilla, and Heated Milk.

3. Strain Through a China Cap or Chinoise.

4. Dice Day Old Bread into 1 Inch Cubes. Place into a full 2" hotel pan.

5. Pour the Strained Custard Mix on Top of the Bread, and Pat down So All Bread Is

Moistened with the Liquid. Sprinkle the Top Lightly with Nutmeg.

6. Cover with Aluminum Foil Place in Water Bath and Bake at 3500f for 45

Minutes. Remove Foil and Continue to Bake until Custard Is Set.

Custard is set when a paring knife inserted into pudding comes out clean.

When making this pudding, be sure that:

6. The hotel pan used for baking the custard is flat.

7. The roasting pan used for the water bath is flat.

8. The oven rack or shelf the custard is baked on is also flat.

9. Failure to do so will result in a pudding that is thick at one end and over cooked and very thin at the other end.

8/7/2019 Volume 10Q Fall 2006


Caramel Custard

Ingredients: About 2 Quarts

For the CustardEggs 8 each

Sugar 8 ouncesMilk 1 qt.Orange Zest from 1 orangeLemon Zest from 1 lemon

Method:1. Using the fine part of a box grater, zest one orange and one lemon.

Set zest aside.

2. In a stainless mixing bowl, beat the eggs with the sugar till blended.

3. Slowly stir in the milk and citrus zest.

4. Pour into molds or cup that have been prepared with or withoutcaramel.

5. Bake in a water bath at 3200F until centers are set, about 1 hour.

For the Caramel:

Sugar 2 lbs.Water1 cup

Method:

C Place water and sugar in a sauce pan and bring to a boil.

C Continue to cook until sugar turns golden brown.

C Stop the sugar from cooking by adding about 1 cup water.

C Continue cooking until syrup has a thick even consistency.

C Pour into molds and let set before filling with custard mixture.

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Creme Brulee

INGREDIENTS:

1-3/4 GAL 1-3/4 QT.

Heavy cream 1gal + 1 cup 1 qt. + 1oz.Milk 1 1/2 quarts 12 ouncesSugar 4 1/2 cups 1 cup + 1oz.

Vanilla beans 3 each 1 eachEgg yolks 45 each 11 each

METHOD:

1. Bring cream, milk, sugar, and vanilla bean to 180OF (do not boil).

2. Temper yolks with hot milk mixture, mix together and then strainthrough a chinoise.

3. Bake at 3000f in a water-bath covered (about 45-60 min).

** Custard is done when the side of mold is tapped, and the center is notliquid. Remove from oven and water-bath and let cool at room temp.

4. Top with a thin layer of granulated sugar and brown under asalamander or with a propane torch.

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Cakes

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Carrot CakeINGREDIENTS: LB. OZ. MIXING METHOD

GRAN. SUGAR 9 - Cream lightly

VEGETABLE OIL 7 - for 5 minutes.

WHOLE EGGS 4 8BAKING SODA - 4

SALT - 2

CINNAMON - 2

CAKE FLOUR 5 - Add to above and mix until

Smooth. Scrape down bowl.

CARROTS (Grated) 6 - Add to above and

WALNUTS 2 - mix just to incor-

(Finely Chopped) porate. Scrape down bowl.

TOTAL WEIGHT: 34 8

SPECIAL INSTRUCTIONS:SCALE 16 OUNCES FOR A 8" LAYER

8 POUNDS FOR A FULL SIZE SHEET PAN

BAKE AT 3750

F FOR 30 MINUTES (LESS FOR A SHEET PAN)

Cream Cheese Icing Ingredients: Pounds Ounces

Cream cheese 6 - Mix until smooth.

6x powdered sugar 12 - scrape down sides

Margarine 3 - often.

--------------------------------------------------------------------

Total weight: 21 -

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Lemon Pound Cake

Yield: 6-7 loafs

Ingredients:

pt. I Butter 2 lbs Butter should be at room temperature.

Sugar 3 ½ lbs

pt. II Flour (a/p) 2 lb 13 oz Sift together 3 times the flour, salt and baking soda.

Salt 2 tsp

Baking Soda 2 tsp

Lemon Zest 4 tsp Stir in the lemon zest and set aside.

pt. III Sour Cream 1 qt. Eggs should be at room temperature.

Vanilla4 tsp. Slightly beat the eggs, mix in the sour cream and vanilla

Eggs 12 ea.

Method:

6. Using a paddle cream the butter and sugar together on 2nd speed until fluffy. (Should take

about 3-4 minutes).

7. Add flour mixture to the butter and mix until just blended.

8. Add sour cream mixture and mix until blended.

9. Scale into loaf pans and bake at 350

0

F until a tooth pick or skewer comes out clean.

Lemon Glaze:

8 oz lemon juice

8 oz sugar

Bring mixture to a boil, then brush on to fully baked cakes while cakes are still hot.

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Devil’s food Cake


12 Qt. Mixing Kettle

Part I. 12 qt. paddle

Baker’s Scale

Cake Flour 1 lb 4 oz. Eight 8 inch cake pans

Cocoa Powder 4 ½ oz. 8" cake pan linersBaking Soda 1/3 oz. Rubber Spatula

Baking Powder 1 oz. Large sifter

Salt 3/4 oz. 20 Ounce Ladle

Granulated Sugar 1 lb 13 oz.

Powdered Milk 3 oz.

Part II.

High Ratio Shortening 11 oz.

Part III

Water 14 oz.

Vanilla 1 Tbsp.

Part IV.

Whole Eggs 14 oz.

Water 14 oz.

Method:

1. Using a 20 quart mixing kettle and paddle, blend parts I and II on medium speed for 4minutes.

2. With mixer running, slowly add part III. Stop machine and scrape down sides of kettle.

3. With mixer running, slowly add part IV. Stop machine and scrape down sides of kettle.

Continue mixing for 3 minutes.

Scaling and Baking:

1. Butter and flour the sides of eight 8" cake pans, line bottom with round pan liners.

2. Scale 13 ounces of batter into each pan.

3. Bake at 360o F for about 25 minutes.

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Yellow Cake

Ingredients: Equipment Needed:12 Qt. Mixing Kettle

Part I. 12 qt. paddle

Baker’s Scale

Cake Flour 1 lb 4 oz. Eight 8 inch cake pans

Salt ½ oz. 8" cake pan liners

Baking Powder 1 ½ oz. Rubber Spatula

Granulated Sugar 1 lb 8 oz. Large sifter

Powdered Milk 2 ½ oz. 20 ounce Ladle

Part II

High Ratio Shortening 10 oz.

Part III

Water 14 oz. (or 1 3/4 cups of water)Vanilla 1 Tbsp.

Part IV

Whole Eggs 10 oz.

Water 9 oz. (or 1 cup and 2 TBSP.. of water)

Method:

1. Sift together all ingredients in part one.

2. Using a 20 quart mixing kettle and paddle, blend parts I and II on medium speed for 4

minutes.

2. With mixer running, slowly add part III. Stop machine and scrape down sides of kettle.

3. With mixer running, slowly add part IV. Stop machine and scrape down sides of kettle.

Continue mixing for 3 minutes.

Scaling and Baking:

1. Butter and flour the sides of six 8" cake pans, line bottom with round pan liners.

2. Scale 13 ounces of batter into each pan.

3. Bake at 360o F for about 25 minutes.

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Swiss Meringue Butter Cream


Granulated Sugar 2 lbs 12 qt mixing kettle

Egg Whites 1 lb. 12 qt whip8-12 qt sauce pan

Butter at Room Temp 1-1½ lbs Whisk

Vanilla Extract 1 Tbsp

Method:

1. Fill sauce pan with 2-3 inches of water and bring to a simmer.

2. While water is warming, place Sugar and Egg Whites in mixing kettle and whisk

together until just blended.

3. Place mixing kettle over simmering water, whisking continuously, until the mixture

reaches approximately 150OF.

4. Immediately place mixing kettle into mixer, and using the whip attachment whip until

the meringue is thick and cooled to room temperature.

5. Gradually add the butter in small pieces while the meringue is whipping on 3rd speed.

6. Add the vanilla and mix until incorporated.

Butter cream can be used as is or can be flavored as desired.

Coffee Extract or Paste

Melted Chocolate (be sure that chocolate is cooled to room temp before adding)

Different flavor liquers

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Pastries

8/7/2019 Volume 10Q Fall 2006


Fruit Turnovers


Puff Pastry Squares Sheet Pan w/ pan liner

Fruit Pie Filling Pastry BrushEgg Wash Paring Knife

Fork (from cafeteria)

Powdered Sugar Small Strainer (sifting)

Method:

1. After gathering all equipment and ingredients together for the turnovers, read over

steps 2 through 9 and then call instructor over for a demonstration on how to preparethem.

2. Place a small amount of pie filling in the center of a puff pastry square.

3. Lightly brush two adjacent edges of the dough with egg wash.

4. Carefully Fold the Pastry over Diagonally So the Top Edges Meet the Bottom Edges

(to form a triangle).

5. Crimp or seal the two edges with finger tips or a fork.

6. Brush the top of pastry lightly with egg wash.

7. Place two or three cuts into the pastry with a paring knife (steam vents).

8. Bake in a pre-heated oven at 3750F for about 20 minutes or until done.

9. Let cool and dust with powdered sugar.

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Yeast BreadsDinner Rolls #1..................................................................................................................651

Dinner Rolls #2 .................................................................................................................652

Dutch Crunch Rolls ...........................................................................................................653

Dutch Crunch Topping ......................................................................................................654

Quick Hard Rolls ..............................................................................................................655

Soft Roll Dough ................................................................................................................656

Soft Rye Rolls ...................................................................................................................657

Sweet French Rolls ...........................................................................................................658

Whole Wheat Rolls ...........................................................................................................659

Walter’s Rolls ...................................................................................................................660

Important Note For Yeast Breads:

The yeast in all these recipes is “Instant Yeast” . The instant yeast does not need to dissolved in

water before usage. It is best used by:

1. Mixing the yeast into the flour.

or 2. Mixing all the other ingredients together until they come together in a stick mass (abo

1-2 minutes), then adding the yeast to the dough.

*If you want to substitute Fresh Compressed Yeast in your recipes, multiply the amount of Instant

Yeast by three. Ex: A recipe calls for 1 ounce of Instant Yeast, you will need 3 ounces Fresh.

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Dinner Rolls #1

Ingredients: Yield: About 8 poun

Part 1.

Sugar 6 oz.

Salt 1 oz.

Nutmeg 1/8 oz.Shortening 10 oz.

Eggs 8 oz.

Part 2.

Milk @ 1050F 1 quart

Part 3.

Bread Flour 4 lbs.

Yeast (Instant) 3 oz.

Method:

1. Place part 1 ingredients in 30 quart kettle and cream in 2nd speed using a dough hook.

2. Add the warm milk to part one and mix slightly.

3 Combine the yeast and the flour and add to above. Mix in 1st speed till all ingredients come

together in a gooey mass. Then continue to mix in 2nd speed until dough is smooth and

elastic, about 8-10 minutes.

4 Pour about 1/4 cup of vegetable oil down the side of the bowl and mix for about 30 second

to coat dough with oil to prevent sticking to bowl.

5. Cover with plastic let ferment in a warm area until dough is double in bulk; allow at least 3

45 minutes.

6. Place dough on bench and punch.

7. Scale into 3 pound pieces and round up. Cover and let relax on bench for about 10 minutes

8. Make up into desired shapes, wash with egg wash, proof until double in volume.

9. Bake at 4000F for 15 minutes.

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Dinner Rolls #2

Ingredients: Yield: about 7 poun

Part 1.

Sugar 8 oz.

Salt 3/4 oz.

Milk Powder 1 oz.Malt (Liquid) 1 oz.

Shortening 8 oz.

Part 2.

Water @ 900F 1 quart

Part 3.

Bread Flour 3 lbs. 8 oz.


Method:


2 Add warm water to part one and mix slightly.

3. Combine the flour and yeast and add to above. Mix in 1st speed till all ingredients come

together in a gooey mass. Then continue to mix in 2nd speed until dough is smooth and

elastic, about 8-10 minutes.

4. Pour about 1/4 cup of vegetable oil down the side of the bowl and mix for about 30 second


*5. Cover with plastic let ferment in a warm area until dough is double in bulk; allow at least 345 minutes.




9. Bake at 4000F for 15 minutes.

* Give a second fermentation for a better product if time allows.

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Dutch Crunch Rolls

Ingredients:

Yield: about 14 poun

Part 1.

Water @ 900F 5 lb.

Sugar 2½ oz.

Salt 2½ oz.Shortening 2½ oz.

Strong Bread Flour 9 lbs.

Part 2.


Method:

1. Scale part one ingredients into a 60 quart mixing kettle. Using a dough hook, mix slightly i

1st speed until all the ingredients form a sticky mass.

2. Add the instant yeast mix until yeast is blended in (about 1 minute). Change to 2nd speed a

mix until dough is smooth and elastic (about 8-10 minutes).



4. *Cover with plastic let ferment in a warm area until dough is double in bulk; allow at least

30-45 minutes.



7. Make up into desired shapes, dip in Dutch Crunch topping, proof until double in volume.

8. Bake in Adamatic Oven at 4100F with steam for the first 7 minutes, then continue baking

w/out steam till rolls and topping are brown and crunchy about 15-18 minutes.


**Prepare Dutch Crunch Topping while dough is fermenting.

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Dutch Crunch Topping

Ingredients:


Rice Flour 1 lb 8 oz.

Water @ 900F 1 ½ pt.

Sugar 3 oz.Salt ½ oz.

Vegetable Oil 12 oz.

Method:

1. In a stainless mixing bowl large enough to hold all the ingredients, mix the yeast and rice

flour together.

2. Add the remaining ingredients except the oil to the flour yeast mix. Using a whisk, mix to

smooth batter. Whisk in the oil until blended.

3. Cover and let ferment about 30 minutes. Then stir again until smooth. If too stiff, add a litt

water to thin.

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Quick Hard Rolls


Part 1.

Water @ 900F 4 lbs.

Sugar 2 oz.

Salt 3 oz.Strong Bread 7 lbs.

Flour

Shortening 4 oz.

Part 2.

Yeast (Instant) 2.5 oz.

Method:

1. Scale part one ingredients into a 30 quart mixing kettle. Using a dough hook, mix slightly i

1st speed until all ingredients come together into a gooey mass.

2. Add the dry yeast and continue to mix until the yeast is blended in (about 1 minute). Chang

to 2nd speed and mix until dough is smooth and elastic (about 8-10 minutes).



4. Cover with plastic let ferment in a warm area for 15 minutes.



7. Make up into desired shapes, egg wash or dip in Dutch Crunch topping, proof until double

volume.

8. Bake in Adamatic Oven at 4100F with steam for the first 5 minutes, then continue baking

w/out steam till rolls are brown on top.

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Soft Roll Dough


Part1.

Sugar 10 oz.

Salt 3 oz.

Shortening 8 oz.Eggs 8 oz.

Powdered Milk 2 oz.

Part 2.

Water @ 1000F 5 lbs. (or 5 pints)

Part 3.

Bread Flour 9 lbs. 8 oz.

Part 4.


Method:


2. Add the warm water and mix slightly, (mixture will look seperated).

3. Add flour to above and mix in 1st speed till all ingredients come together in a gooey mass.

4. Add the yeast and continue to mix until blended in. Change to 2nd speed and mix until doug

is smooth and elastic, about 8-10 minutes.



5. Cover with plastic let ferment in a warm area until dough is double in bulk; allow at least 3

45 minutes.




9. Bake at 4000

F for 15 minutes.

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Soft Rye Rolls


Part 1.

Water @ 900F 4 lbs. (or 2 Quarts)

Salt 1½ oz.

Sugar 14 oz.Milk Powder 6 oz.

Malt (liquid)or Molassas 1 oz.

Caraway Seed 1/4 oz.

Part 3

Rye Flour 2 lbs.

Strong Flour 5 lbs. 8 oz.


Part 4.

Shortening 14 oz.

Caramel Coloring Color to suit

Method:

1. Scale part 1 ingredients into a 30 quart mixing kettle. Using a dough hook, mix slightly.

2. Add the flours and yeast mix slightly on 1st speed. Add the yeast and mix until blended in

(about 1 minute).

3. Add shortening and coloring to suit taste. Mix slightly, change to 2nd speed and mix until

dough is smooth and elastic about 10 minutes. Pour about 1/4 cup of vegetable oil down th

side of the bowl and mix for about 30 seconds to coat dough with oil to prevent sticking tobowl.

4. *Cover with plastic let ferment in a warm area until dough is double in bulk; allow at least

30-45 minutes.



7. Make up into individual rolls and place on sheet pans. Wash with egg wash, proof until

double.

8. Bake at 4100F about 15 minutes.


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Sweet Dough French Rolls


Part 1.

Salt 3 oz.

Sugar 3 oz.Shortening 3 oz.

Water @ 900F 4 qt.

Part 2.

Strong Bread Flour 12 lbs.


Method:

1. Scale part 1 ingredients into a 60 quart mixing kettle. Using a dough hook, mix slightly.

2. Add flour to part 1 ingredients and mix until a gooey mass forms. Add the yeast and contin

to mix until blended in (about 1 minute). Change to 2nd speed and continue to mix until

dough is smooth and elastic.



*4. Cover with plastic let ferment in a warm area until dough is double in bulk; allow at least 3

45 minutes.


6. Scale into 3½ pound pieces and round up. Cover and let relax on bench for about 10 minut

7. Make up into individual rolls and place on sheet pans dusted with corn meal.

8. Proof, bake at 4000F with steam for about 10 minutes, and continue baking w/out steam till

rolls are golden brown.


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Whole Wheat Rolls


Part 1.

Sugar 10 oz.

Salt 1½ oz.

Milk Powder 4 oz.Malt (liquid) 3 oz.

Shortening 10 oz.

Water @ 900F 4 lbs. 8 oz.

Part 2.

Whole Wheat Flour 2 lbs.

Bread Flour 6 lbs.

Part 3.


Method:

1. Scale part one ingredients into a 30 quart mixing kettle. With a dough hook, mix slightly i

1st speed.

2. Add the whole wheat and bread flour and until ingredients come together into a gooey mas

3. Add the yeast and mix until blended in (about 1 minute). Change to 2nd speed and mix unti

dough is smooth and elastic (about 6-8 minutes).

4. Pour about 1/4 cup of vegetable oil down the side of the bowl and mix for about 30 secondto coat dough with oil to prevent sticking to bowl.. Cover with plastic, let ferment in a war

area until dough is double in bulk; allow at least 30-45 minutes.



7. Make up into individual rolls and place on sheet pans. Wash with egg whites and sprinkle

with oat meal. Proof until double.

8. Bake at 4000

F about 15 minutes.

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Walter's Rolls

INGREDIENTS:

PART 1.

1 cup WATER 1 qt. MILK

3 oz. SALT

3 oz. SUGAR

PART 2.

7 lb. BREAD FLOUR

1 oz. INSTANT YEAST

Part 3.

8 ea. EGGS

1 lb. MELTED BUTTER

METHOD:

1. Combine water, milk, salt, and sugar in a sauce pan and heat slightly to just take the chill off

the milk. (70-90of)

2. Place flour into mixing bowl and add milk mixture. Mix on first speed until ingredients com

together.

4. Add the yeast and continue to mix until blended in (about 1 minute).

5. Add melted butter and mix.

6. Add eggs and mix about 5 minutes. Dough will be very soft and a bit sticky.

7. Let ferment until double in bulk. Form into rolls, egg-wash, proof and bake at 350 until gold

VARIATION:

ADD FRESH CHOPPED HERBS DURING THE FLOUR STAGE.

WALTER (FORMER PASTRY CHEF OF PACIFIC UNION CLUB)

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Culinary Terms

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Culinary Terms

Acidity

Sourness or tartness in food products.

Absorption

A taking in or reception. The property of flour to absorb and hold liquid

a la

In the style of.

a la Carte

Foods prepared to order and each dish priced separately.

a la King

Foods served in a white cream sauce which contain mushrooms, green peppers and often pimiento

a la Provencale

French for dishes cooked in the style of Provence, France; usually with garlic and olive oil.

Albumen

Egg whites.

al Dente

Italian for to the tooth; used to describe a food, usually pasta, that is cooked only until it gives a

slight resistance when one bites into it.

Almond Paste

Almonds ground to a paste with sugar.

Anglaise

English style.

Aroma

Fragrance or odor.

Aspic

A clear savory jelly made from clarified meat, fish or vegetable stock and gelatin; used to glaze co

foods.

Au Gratin

Referring to a dish with a browned topping of bread crumbs and/or grated cheese; also known as

gratiné.

Au Jus

Term for roasted meats, poultry or game served with their natural, unthickened juices.

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Bacteria

Microscopic organisms, various species of which play significant roles in fermentation, putrefactio

digestion, and disease.

Bain Marie

1. A hot-water bath used to cook foods gently or to keep foods hot. 2. A container (usually round a

cylindrical in shape), for holding foods in a hot water bath.

BakeTo cook by indirect dry heat, usually in an oven.

Baking Powder

A chemical leavening agent consisting of sodium bicarbonate and one or more acids, generally cre

of tartar and/or sodium aluminum sulfate.

Barbecue

To cook over an open fire by direct heat.

Barder

To wrap food with fat back before cooking to keep it from getting too dry.

Baste

To moisten foods during cooking (usually roasting, broiling, or grilling) with melted fat, pan

drippings, sauce, stock or other liquids to prevent drying and to add flavor.

Batter

A semi-liquid mixture containing flour or other starch used to make cakes and breads; generally

contains more fat, sugar and liquids than a dough.

Beat To mix by stirring rapidly and vigorously in a circular lifting motion.

Beignet

French for fritter, and used to describe a crisp, puffy deep-fried New Orleans pastry similar to a

doughnut.

BeurreFrench for butter.

Beurre BlancFrench for white butter; used to describe an emulsified butter sauce made from shallots, white winand butter. Also known as butter sauce.

Beurre ManieFrench for kneaded butter; used to describe a mix of equal weights of flour and whole butter whiskinto a sauce for quick thickening.

Beurre NoisetteBrown butter; used to describe butter cooked until it is light hazelnut color.

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Bind

1. To thicken a hot liquid by stirring in eggs, flour, butter, starch, or other ingredients. 2. To cause

different foods to more or less adhere to one another, usually by mixing them with beaten eggs,

mayonnaise or other dressings.

Bisque

A thick French cream soup made of puréed fish or shellfish and traditionally thickened with rice.

Can also use poultry, meat and/or vegetables.

Blanch

To cook foods very briefly and partially in boiling water or hot fat.

Blend

To mix two or more ingredients so that each loses its identity.

Boil

To cook in rapidly bubbling liquid (approximately 2120F).

Bombe

A frozen French dessert consisting of layers of ice cream and sherbet packed into a round or

spherical mold, frozen, then unmolded and decorated for service.

Bouchée

French for mouthful; small round puff pastry shell usually filled with a savory filling.

Bouillon

French for broth; used to describe a stock made by cooking meat , poultry, fish, or vegetables in

water.

Bouquet GarniFresh herbs and vegetables tied together in a bunch with twine used to flavor stocks, sauces, soups

and stews; standard Bouquet Garni consist of parsley stems, celery, thyme, leeks and carrots.

Braise

A combination cooking method in which foods are first browned in hot fat, then covered and slow

cooked in a small amount of liquid.

Breading

1. A coating of bread or cracker crumb, cornmeal or other dry meal applied to foods that will

typically be deep-fried or pan-fried. 2. The process of applying this coating; usually rolling the foo

in flour, then the egg, and finally the crumbs.

Brine

A salt water solution usually with spices and vinegar used for corning, curing, or pickling.

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Brioche

A light, tender French yeast bread enriched with eggs and butter; usually served for breakfast.

Brochette

Skewers, either small or large, threaded with meat, poultry, fish, shellfish, and/or vegetables, then

grilled, broiled or baked.

Broil

To cook under a direct flame.

Brunoise

To cut a product into fine dices, usually about 1/8 of an inch.

Buffet

A meal or social event at which persons help themselves to foods arranged on a table or other

surface.

Calories

The fuel value in food. 1 gram of pure protein and 1 gram of pure carbohydrate contain 4 kilocalor

of energy each, 1 gram of fat contain 9 kilocalories of energy, and 1 gram of alcohol contain 7

kilocalories of energy.

Caramel

The product of cooking sugar until it becomes thick and brown; can range from light brown to dar

brown.

Caramelize

The process of cooking sugars until the product becomes brown. The browning of sugar enchance

the flavor and appearance of food.

Carotenoid

A naturally occurring pigment that predominates in red and yellow vegetables such as carrots and

peppers and corn.

Cartilage

A tough, whitish elastic connective tissue that helps give structure to an animal’s body; also known

as gristle.

Casserole

1. Any variety of baked dishes made with meat, poultry, fish, vegetables, or pasta, bound with sauc

and often topped with bread crumbs, cheese or the like. 2. A deep dish ceramic or glass vessel,usually with two handles and a tight fitting lid used to bake and serve these foods.

Caviar

The salted role of sturgeon.

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Charcuterie

1. The production of pâtés, terrines, galantines, sausages and similar foods. 2. The shop where such

foods are made and sold.

Chaud-froid

French for a dish prepared hot and served cold; usually refers to meat, poultry or game covered wi

a brown or white sauce and glazed with aspic.

Cheese

Dairy products made from milk curds, separated from the whey.

Chef

1. French for chief or head. 2. Short for chef de cuisine. 3. A title of respect given to a person

skilled in food preparation and usually in charge of a professional kitchen.

Chiffonade

To finely slice or shred leafy vegetables or herbs.

China Cap

A conical metal strainer with a perforated metal body.

Chinois

A conical metal strainer with a very fine mesh used for straining stocks and sauces.

Chlorophyll

The pigment in plants that aids photosynthesis; it is usually associated with the green coloring in

plants and vegetables. Heat and acids break down chlorophyll and usually turn the product to a dul

yellowish green.

Chop

v. To cut food into small pieces where uniformity of size or shape is neither necessary or feasible.

A fabricated cut of meat including part of the rib.

Chowder

A hearty soup made from fish, shellfish, and/or vegetables, usually containing milk and potatoes.

Clarify

To clear a cloudy liquid by removing the suspended particles and sediment; usually refers to stock

that are made clear by egg whites.

Coddle

To cook foods slowly, usually eggs, in a container set in a water bath.

Combine

To mix two or more ingredients together until they do not separate.

Compote

Fresh or dried fruit cooked in a sugar syrup.

Compound Butter

A mixture of softened whole butter and flavorings used as a sauce or to flavor other sauces.

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Concassée

Peeled, seeded and diced tomatoes.

Condiment

Traditionally, any item added to a dish for flavor, including herbs, spices and vinegars; now also

refers to cooked or prepared flavorings such as relishes, prepared mustards, ketchup, and bottled

sauces.

ConfectionA general term for any kind of candy or other sweet preparation.

Consommé

A rich stock or broth that has been clarified.

Coulis

A sauce made from puréed vegetables or fruit.

Court bouillon

A preparation of simmering vegetables and seasonings in water, vinegar and/or wine used to poach

fish or seafood.

Creaming

A mixing method in which softened fat and sugar are combined vigorously to incorporate air; usua

for cookies and quickbreads.

Crêpe

Small thin pancakes

Crouton

A small piece of bread, usually seasoned, that has been toasted or grilled, used as a garnish for sou

or salads.

Cuisine

The art of cookery.

Culinary

Of or relating to a kitchen or cooking.

Custard

Any liquid thickened by the coagulation of egg proteins.

DashA traditional measure of volume; refers to a small amount of a seasoning that is added to a dish by

quick, downward stroke of the hand, (approx. 1/16 or 1/8 teaspoon).

Deglaze

To loosen drippings in a pan with a liquid, usually wine or stock.

Degrease

To remove or skim the fat from the top of a liquid, usually a stock, sauce, or soup.

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Demi

French for half.

Demi glace

French for half glaze; used to describe a mixture of 50% brown stock and 50% brown sauce reduc

by half.

Dice

To cut foods into cubes.

Dilute

To reduce a mixture’s strength or flavor by adding a liquid, usually water.

Dissolve

To pass into a solution; to incorporate a gas, liquid, or solid into a solution.

Docking

Pricking small holes into an un-baked dough or crust to prevent the dough from rising when baked

DoughA mixture of flour and other ingredients used in baking, often stiff enough to roll out and/or cut in

shapes.

Drawn butter

Melted whole butter.

Dredge

To lightly coat a food usually with flour; also finely ground crumbs.

Drippings

The melted fat and juices released when meat is roasted.

Drizzle

To pour in a very fine stream of liquid over a food or plate.

Du jour

French for of the day; used to introduce a menu item that is a special for a particular day, such as

soup.

Dust

To coat a food or utensil lightly with a powdery substance such as flour or sugar.

Duxelles

A garnish or stuffing mixture made from chopped mushrooms, onions, and shallots.

Eclair

An oblong French pastry, made from Pâte à choux, filled with pastry cream or whipped cream, and

usually topped with an icing or glaze.

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Emince

To cut into slices.

Emulsification

The process by which generally unmixable liquids, such as oil and water are forced into a stable

mixture which will not separate upon standing.

Entree

In the United States it refers to the main course. In many European countries it is the first course.

Essence

1. A concentrated liquid usually made from an herb, spice or flower and used as a flavoring or

aromatic. 2. French for concentrated stock or extract of a flavorful ingredient, used as a sauce or as

flavorful ingredient for classic sauces.

Evaporation

The process by which water molecules change from a liquid to a gas and vaporizes. The product

becomes drier as the liquid evaporates.

Extracts1. Concentrated mixtures of ethyl alcohol and flavoring oils such as vanilla, lemon and almond. 2.

Concentrated flavors obtained by distilling, steeping and pressing foods.

Fabricate

To cut a large item into smaller portions; often refers to the butchering of meats.

Farce

French for stuffing.

Filet

To fabricate a boneless cut of meat or fish.

Fines Herbes

Chopped mixed herbs usually containing chervil, parsley, chives, and tarragon.

Florentine, à la

A French preparation method where the principal ingredient is placed on a bed of spinach and topp

with a sauce and usually browned.

Flute

To make a decorative patern on the raised edge of a pie crust.

Foie gras

Enlarged goose or duck liver.

Fold

To incorporate light, airy ingredients into heavier ingredients by gently moving them from the

bottom up over the top in a circular motion.

Fond French for bottom; usually refers to stocks.

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Fondant

A sweet thick icing used for pastries; usually napoleons, petit fours, etc.

Food Danger Zone

The temperature range which is most favorable for bacteria growth; 400F-1400F

Forcemeat

Chopped meats (meat, fish, poultry) seasonings, a binding agent, with fat emulsified into the

mixture, used for a stuffing.

Friandises

Candies or confections served after a meal.

Fricassée

A white stew usually made with chicken or veal.

Fumet

A concentrated stock usually made from fish bones, mirepoix, and seasonings used for soups and

sauces.

Galantine

A forcemeat that is wrapped up in the skin and or the boned and flattened flesh of some type of fow

animal. Usually formed into a cylindrical shape, poached and served cold.

Garnish

v. To make food more eye-appealing before serving. n. Food used as an attractive decoration.

Garniture

Various ingredients that add flavor and harmonize with the main ingredient. The garniture usually

plays a big role in the formation of the dish.

Gâteau

French for cake.

Gelatin; gelatine

A colorless, odorless and flavorless mixture of proteins mainly from animal bones and connective

tissues, as well as from certain algae (agar agar) used to give solidity or to thicken cold liquids.

Genoise

A French sponge cake.

Glace de ViandeA dark brown, syrupy glaze made by reducing a brown stock; used to flavor and color sauces.

Glaze

n. Any shiny coating applied to a food or created by browning. v. To apply a shiny coating to a foo

Gluten

An elastic-like network of proteins created when glutenin and gliadin are moistened and kneaded;

is this network that traps gases inside the batter or dough, causing it to rise.

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Gourmand

A connoisseur of fine food and drink, often to excess.

Gourmet

A connoisseur of fine food and drink.

Grate

To reduce food to small particles by scraping or rubbing it on a rough surface.

Gravy

A sauce made from the meat or poultry juices combined with a liquid (stock, milk, wine etc.) and

thickening agent (ex. flour or cornstarch).

Grill

v. To cook on a grill. n. cooking equipment in which the heat source is located beneath the rack on

which the food is placed; it is generally not enclosed, although it can be covered.

Grind

To reduce an object to small particles, usually by pounding, crushing or milling, or using a grinder

Haricot vert

French for green bean and used to describe a young, very slender green bean with a dull green, ten

pod and very small seeds.

Hash

v. To cut food into vary small, irregularly-shaped pieces. n. A dish of chopped meat (usually roast

and or corned beef), potatoes and sometimes onions; pan-fried and often served with a poached or

fried egg on top.

Herbes de Provence

Traditionally associated with France’s Provence region; a blend of dried herbs such as basil, thymesage, rosemary, savory, marjoram, fennel seeds and lavender.

Herbs

Any of a large group of annual and perennial plants whose leaves are used as a flavoring; available

fresh or dried.

Hollandaise

A French leading sauce made from an emulsification of butter, egg yolks and flavorings.

Hors d' oeuvre(s)

Small hot or cold appetizers usually served before a meal to stimulate the appetite or at a socialgathering in lieu of a meal..

Hummus

A Middle Eastern sauce made from mashed chickpeas seasoned with lemon juice, garlic and olive

sesame oil; usually served as a dip.

Hygroscopic

Having the property or characteristic of absorbing or attraction moisture from the air.

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Icing

A sweet covering or filling such as buttercream or ganache; used for cakes and pastries; also know

frosting.

Immersion blender

A small or large, narrow hand held blender with a rotary blade at one end that can be immersed

directly into a pot.

Individually Quick Frozen (I.Q.F.)A preservation method in which each individual item of food is rapidly frozen before packaging.

Infuse

To steep a seasoning or food in a hot liquid until the liquid absorbs the items’s flavor.

Invert sugar

Sucrose that has been broken down (i.e. inverted) into its two components, glucose and fructose,

with the use of heat and acid; the inversion prevents crystallization and makes for smoother candie

frostings and confections.

JalapeñoA short, tapering chile with thick flesh, moderately hot, green vegetable flavor and a dark green

color.

Jambalaya

A Creole dish of ham, shrimp, crqyfish and/or sausage cooked with rice, tomatoes, green peppers,

onions and seasonings.

Julienne

To cut food into a matchstick shape.

JusFrench for juice.

Jus lié

A sauce made by thickening brown stock with cornstarch or similar starch and often used like a

demi-glaze. Also known as fond lié.

Kalamata; calamata

A large blue-black olive native to Greece; usually packed in olive oil or vinegar and slit to better

absorb the marinade.

Kosher A menu labeling term indication that the product has been prepared or processed in accordance wi

Jewish dietary laws.

Kosher salt

Purified coarse rock salt.

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Lahvosh; lavash

An Armenian cracker bread leavened with yeast and baked in round sheets that are thin, flat and

crisp.

Lard

v. To insert long, thin strips of fat into a dry cut of meat to increase its moistness and tenderness af

cooking. n. Rendered, clarified and purified pork fat; used as an ingredient and cooking medium.

Lattice Strips of pastry dough arranged in a crisscross pattern, usually on top of a pie or tart.

Leavening

To increase the volume of a dough or batter by adding air or other gas.

Leek

A member of the lily family; has a thick, cylindrical white stalk with a lightly bulbous root end and

many flat, dull dark green leaves; the tender white stalk has a flavor that is sweeter and stronger th

a scallion but milder than an onion.

LegumesA large group of plants that have double-seamed pods containing a single row of seeds; depending

on the variety, the seeds, pod and seeds together, or the dried seeds, are eaten.

Liaison

A mixture of egg yolks and heavy cream used to thicken and enrich sauces.

Lox

Salmon that is brine-cured and then typically cold smoked.

Lyonnaise, à la

A French preparation method associated with the cuisine of Lyon, France; the dishes are garnishedprepared with onions.

Macaroni

1. Dried pasta made from a dough of wheat flour and water. 2. In the United States, specifically,

short elbow-shaped tubes of pasta.

Macédoine

A mixture of fruit or vegetables cut into small dice, cooked or raw and served hot or cold.

Macerate

To soak foods in a liquid, usually alcoholic, to soften them.

Mandoline

A manually operated slicer with adjustable blades; has a narrow, rectangular body holding a blade

and sits at a 450 angle, the food is passed and pressed against the blade to obtain uniform slices,

matchstick shapes or waffle cuts.

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margarine

A butter substitute made form animal or vegetable fats or a combination of such fats mixed with

flavorings, colorings, emulsifiers, preservatives and vitamins and firmed through hydrogenation; l

butter, it is approximately 80% fat.

marinade

A seasoned liquid, usually containing an acid, herbs or spices, in which food are soaked to absorb

flavor or become tender.

marinate

To soak a food in a marinade.

marmalade

A citrus jelly that also contains unpeeled slices or the rind of the citrus fruit.

marrow

The soft, fatty vascular substance found in the central cavity of a bone, particularly the shin and leg

bones; has an ivory color after it is cooked and a rich flavor.

marzipan

A sweet, pliable paste made of ground almonds, sugar and egg whites; often colored and shaped in

three-dimensional decoration or used as a candy filling or cake coating.

masa harina

1. Spanish for dough flour. 2. Flour made by grinding dried masa dough; used in Mexican U.S.

cuisines for breads, tortillas, tamales and other foods.

mask

1. To cover a food completely with a sauce or aspic. 2. To season food to such a degree that the

food’s flavor becomes indistinct.

melt

The process by which certain foods, especially those high in fat, gradually soften and then liquefy

when heated.

menu

A list of foods and beverages available for purchase.

meringue

A mixture of stiffly beaten egg whites and sugar; used as a topping for desserts or baked crisp into

cookies, disk, or shells for use in pastries or desserts.

mille-feuille

French for thousand leaves and used to describe any sweet or savory dish made with puff pastry.

mince

To chop very fine.

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mirepoix

A mixture of coarsely chopped onions, carrots and celery used to flavor stocks, stews, and other

foods; generally a mixture of 50% onions, 25% carrots and 25% celery by weight.

mise en place

French for putting in place and used to describe the preparation and assembly of all necessary

ingredients and equipment for cooking.

mixingTo combine ingredients in such a way that they are evenly dispersed throughout.

molasses

A thick, sweet, brownish-black liquid that is a by-product of sugar refining; used in breads, cookie

and pastries, for its distinctive, slightly bitter flavor and dark color.

nappe

To coat food with sauce.

nectar

1.A sugary liquid secreted by many flowers and attractive to bees. 2. In the United States, undilute

fruit juice or a mixture of fruit juices. 3. In France, the diluted, sweetened juice of peaches, apricot

guavas, or other fruits that would be too thick or tart to drink straight.

niçoise, à la

A French preparation method associated with the cuisine of Nice, France; the dishes are

characterized by the use of tomatoes, garlic, black olives, green beans and anchovies.

nitrites

Food additives such as sodium nitrite and potassium nitrite that are used as curing agents, color

stabilizers and/or preservatives in processed food such as meat products; converted in the stomach

into carcinogenic substances called nitrosamines.

noisette

French for hazelnut.

nori

Dark green, purple or black paper-thin sheets of dried seaweed with a sweet, salty ocean flavor; us

in Japanese cuisine to wrap sushi or as a garnish or flavoring.

O’ Brien potatoes

A dish of diced potatoes fried with onions and red and green swet peppers.

offal

Variety meats; edible organs and other portions of a mammal; includes the brain, heart, kidneys,

liver, pancreas, thymus (sweetbreads), tongue, stomach wall (tripe), hog intestines (chitterlings),

testicles (fries), spleen, ox tail, and pig’s feet.

oxidation

A chemical reaction between a substance and oxygen; it changes the nature of the substance, usual

to its detriment.

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paella

A rustic Spanish dish of rice, vegetables, sausages, poultry, fish and shellfish seasoned with saffro

pan broiling

A dry heat cooking method that uses conduction to transfer heat to food resting directly on a cooki

surface; very little fat is used.

pancettaAn Italian pork-belly bacon cured with salt, pepper and other spices (it is not smoked); available

rolled into a cylinder and used to flavor items such as pasta dishes, sauces and forcemeats.

panko

Large-flaked, unseasoned Japanese breadcrumbs.

papillote,en

A food enclosed in parchment paper or a greased paper wrapper and baked; the paper envelope is

usually slit open table side so that the diner can enjoy the escaping aroma.

parboiling

Partially cooking a food in boiling or simmering liquid; similar to blanching but the cooking time

longer.

paring

To remove the thin outer layer of foods such as apples, potatoes, etc.

Parisian scoop

The smaller scoop on a two-scoop melon baller; to cut fruit or vegetables into small round balls.

pâte (paht)French for dough, paste or batter.

pâté (pah- TAY)

1. French for pie. 2. Traditionally, a fine savory meat filling wrapped in a pastry, baked and served

hot or cold.

pâte brisée (bree-ZAY)

French for flaky pie dough .

pâte à choux (uh SHOO)

French for cream puff or éclair dough.

pâte sucrée (soo-CRAY)

French for a sturdy, rich, sweet short dough.

patty shell

A small, baked cup-shaped shell, usually made of puff pastry, used to hold individual servings of

creamed preparations.

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pesto

An Italian pasta sauce made from basil, garlic, olive oil, pine nuts and Parmesan cheese.

petit four

1. A French term for any bite-sized cake, pastry, cookie or confection served after a meal or with t

or coffee. 2. A French confection consisting of a small piece of filled sponge cake coated with

fondant icing and elaborately decorated.

phylloPastry dough made with very thin sheets of a flour and water mixture; several sheets are often

layered with melted butter and used in sweet or savory preparations.

pilaf

A cooking method for grains; the grains are lightly sauteed in hot fat and then a hot liquid (usually

stock) is added; the mixture is simmered without stirring until the liquid is absorbed.

pinch

A traditional measure of volume; refers to the amount of a seasoning or other food one can hold

between the thumb and forefinger.

piquant

An agreeably pungent, sharp or tart aroma or flavor.

poach

A moist heat cooking method, where the food is just covered with liquid, and is cooked very slow

(1600F-1800F)

polenta

1. Italian for cornmeal. 2. An Italian dish made by cooking cornmeal with a liquid until it forms a

soft mass; eaten hot or cooled and cut into squares and grilled or fried.

potage

French for soup and used to describe a pureed soup that is usually thickened.

proofing

The rise given shaped yeast products just prior to baking.

purée

v. To process food to achieve a smooth pulp. n. Food that is processed by mashing, straining or fin

chopping to achieve a smooth pulp.

quart

A measure of volume in the U.S. system; 32 fluid ounces equal 1 quart and four quarts equal one

gallon.

quatre-épices

French for four spices and used to describe a blend of black peppercorns with lesser amounts of

nutmeg, cloves and dried ginger (sometimes cinnamon or allspice is added).

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quenelle

A small ovoid dumpling made of seasoned ground fish, chicken, veal or game, bound with panada

egg and poached in stock; usually served with a rich sauce or in a soup.

ramekin

A small ceramic soufflé dish.

rancid

A tasting term to describe a product with a fetid or tainted character.

reconstitute

To build up again by adding back the part or parts that have been subtracted, such as adding back t

appropriate amount of water to dry milk solids.

reduce

To cook a liquid mixture until the quantity decreases through evaporation; typically done to

concentrate flavors and thicken liquids.

roux

A cooked mixture of equal parts flour and fat, by weight, used to thicken soups and sauces.

sachet; sachet d’épices

A French seasoning blend of aromatic ingredients tied up in a cheese cloth bag and used to flavor

stocks, sauces, soups, and stews; usually consists of parsley stems, cracked pepper, dried thyme,

cloves and sometimes garlic.

salamander

A small overhead broiler used primarily to finish or top brown foods.

sautéing

To cook in a small amount of fat, very quickly and lightly usually with high heat.

savory

Food that is not sweet.

scald

To heat a liquid, usually milk, to just below the boiling point.

score

To make shallow cuts in meat or fish, usually in a diamond pattern; done for decorative purposes,

assist in absorbing flavors and to tenderize a product.

scum

The froth that forms on the top of boiling liquids; usually contains impurities and other undesirabl

items and is removed with a skimmer.

sear

To brown a food over high heat; usually done as a preparatory step for combination cooking

methods.

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serrano chile pepper

A short, tapered fresh chile with a green or orange-red color, thick flesh and very hot flavor.

set

To allow a mixture to thicken or congeal, usually by chilling (ex. Gelatin).

shallot

A member of the onion family, formed like garlic with a head composed of several cloves covereda thin papery skin. The flavor is more subtle than an onion and less harsh than garlic.

shocking

Submerging a food (usually vegetables) in cold water to cool it quickly and prevent further cookin

short

A term used to describe a pastry dough that contains a high ration of fat; this creates a tender crisp

product.

sift

To pass dry ingredients, such as flour and baking powder, through a sieve to remove lumps and fo

effective blending.

simmer

Slow cooking in liquid just below the boiling point.

skewering

To fasten meat or poutry on a long pin during cooking.

slurry

A mixture of raw starch and a cold liquid used for thickening.

smoke point

The temperature at which a fat begins to break down, releasing an acrid blue gas and giving a burn

flavor to foods.

smother

A cooking method in which food is completely covered with another food or sauce while baking o

braising in a covered container.

spices

Any of a large group of aromatic plants whose bark, roots, seeds, buds or berries are used as aflavoring.

splash

An imprecise measure of volume for a liquid; usually a small amount.

steaming

A moist heat cooking method in which the heat is transferred by direct contact from steam to the

food being cooked.

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steep

To soak a food or seasoning in a hot liquid to extract flavor and or color.

stir

To mix food in a slow circular motion.

stir-fry

A dry heat cooking method similar to sautéeing in which foods are cooked over very high heat wit

little fat, while stirring constantly and briskly; usually done in a wok.

stock

The un-thickened liquid in which meat, bones, poultry, fish, and or vegetables have been cooked;

used as a base for soups and sauces.

strain

To pour foods through a sieve, strainer, china cap, or cheese cloth to separate or remove the liquid

component from the solids.

streusel

A crumbly mixture of fat, flour, sugar and sometimes nuts and spices; used to top baked goods.

sweating

Cooking food (usually vegetables) in a small amount of fat, usually covered, over low heat withou

browning until the food softens and releases moisture; sweating allows the food to release its flavo

more quickly when cooked with other foods.

tabouli

A Middle Eastern dish consisting of bulghur wheat mixed with tomatoes and onions, flavored with

parsley, mint, olive oil and lemon juice; served cold.

table d’ hôte

A menu offering a complete meal for a set price; also known as prix fixe.

tahini

A thick, oily paste made from crushed sesame seeds and used in Middle Eastern cuisines as a

flavoring.

tapenade

A thick paste made from capers, anchovies, olives, olive oil, lemon juice and seasonings from

France’s Provance region; used as a condiment, garnish and sauce.

tempering

The process of slowing adding a hot liquid to eggs or other foods to raise their temperature withou

causing them to curdle.

toque

The tall, white, pleated hat worn by a chef.

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tourner

French for to trim or to turn; used to describe foods, usually vegetables cut into football shaped

pieces with seven equal sides and blent ends.

truss

Documents

Volume 10Q Fall 2006