DOCSLIB.ORG

Introduction to Culinary Technology & Methods

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Introduction to Culinary Technology & Methods S T Introduction to Culinary Technology & Methods U D Labels E tool used for identifying food items within the kitchen according to date N prepared or other important factors T V Use-by-Date O regulated date for food safety; used to protect consumers and inform food C preparers of freshness A B Ready-to-Eat Foods U food which is ready for human consumption; generally handled with latex L A gloves for safety R Y Refrigeration Requirements temperature levels used to keep food fresh; generally regulated by local H entities A N D Mis en Place O term referencing preparation for food and tools used with a particular dish; U French for “put in place” T Portion Cups used to hold desired amounts of ingredients for food preparation Cheese Cloth kitchen tool used for many purposes, including moisture removal Pan-Frying cooking technique used to fry foods with oils in a frying pan Smoke Point temperature at which oil will begin to smoke Portion Control regulating the size of a serving Cutting Board solid surface made of plastic, wood or other materials used to safely cut food products Round Cuts cutting techniques which include the rondelle and diagonal methods Accompanies: Introduction to Culinary Technology & Methods 1 S T Introduction to Culinary Technology & Methods U D Rondelle Cut E cutting round foods into round slices N T Diagonal Cut V cutting foods at angles to achieve oval shaped slices O C Stick Cuts A cutting techniques that include batonnet and julienne B U Batonnet Cuts L A precise cutting method used to achieve slices of a particular size, usually R thicker cuts Y Julienne Cuts H precise cutting method used to achieve slices of a particular size, usually A thinner cuts N D O Dice Cuts U result in cube shaped slices, including larger, medium, small and brunoise T Paysanne Cut thin, flat, round or square shape cut Chiffonade used to cut thin food products, such as herbs Cutting Stone tool for filing away the dull portion of knives Honing Steel tool used for sharpening or “straightening” knives Knife tool used for cutting, made of two main parts, the handle and blade Handle portion of knife containing the tang, scales and rivets Blade portion of knife containing the cutting edge, tip, spine, heel and bolster Accompanies: Introduction to Culinary Technology & Methods 2 S T Introduction to Culinary Technology & Methods U D Cooking E preparation of food for human consumption N T Cooking Methods V methods used for preparing foods, including dry-heat, moist-heat and O combination cooking C A Dry-Heat Cooking B cooking method utilizing direct of indirect heat including broiling, grilling, U roasting or baking L A R Moist Heat Cooking Y cooking method utilizing water or other liquids including poaching, simmering, boiling, blanching and steaming H A Seasoning N D using spices or other ingredients to improve the flavor of foods O U Flavoring T engineering the flavors and other factors to improve prepared foods Internal Temperature Requirements temperatures for meat products and other foods regulated to keep the finished product safe and free of bacteria Accompanies: Introduction to Culinary Technology & Methods 3 .
Load more

Recommended publications
  • The Impact of Pot Lids on Household Energy Use Olamide Elizabeth Opadokun Iowa State University
    Iowa State University Capstones, Theses and Graduate Theses and Dissertations Dissertations 2019 The impact of pot lids on household energy use Olamide Elizabeth Opadokun Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/etd Part of the Oil, Gas, and Energy Commons Recommended Citation Opadokun, Olamide Elizabeth, "The impact of pot lids on household energy use" (2019). Graduate Theses and Dissertations. 17070. https://lib.dr.iastate.edu/etd/17070 This Thesis is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Graduate Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. The impact of pot lids on household energy use by Olamide Elizabeth Opadokun A thesis submitted to the graduate faculty in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE Major: Mechanical Engineering Program of Study Committee: Kenneth Mark Bryden, Major Professor Mark Mba-Wright Richard LeSar The student author, whose presentation of the scholarship herein was approved by the program of study committee, is solely responsible for the content of this thesis. The Graduate College will ensure this thesis is globally accessible and will not permit alterations after a degree is conferred. Iowa State University Ames, Iowa 2019 Copyright © Olamide Elizabeth Opadokun, 2019.
    [Show full text]
  • Meat and Muscle Biology™ Introduction
    Published June 7, 2018 Meat and Muscle Biology™ Meat Science Lexicon* Dennis L. Seman1, Dustin D. Boler2, C. Chad Carr3, Michael E. Dikeman4, Casey M. Owens5, Jimmy T. Keeton6, T. Dean Pringle7, Jeffrey J. Sindelar1, Dale R. Woerner8, Amilton S. de Mello9 and Thomas H. Powell10 1University of Wisconsin, Madison, WI 53706, USA 2University of Illinois, Urbana, IL 61801, USA 3University of Florida, Gainesville, FL 32611, USA 4Kansas State University, Manhattan, KS 66506, USA 5University of Arkansas, Fayetteville, AR 72701, USA 6Texas A&M University, College Station, TX 77843, USA 7University of Georgia, Athens, GA 30602, USA 8Colorado State University, Fort Collins, CO 80523, USA 9University of Nevada, Reno, NV, 89557, USA 10American Meat Science Association, Champaign, IL 61820, USA *Inquiries should be sent to: [email protected] Abstract: The American Meat Science Association (AMSA) became aware of the need to develop a Meat Science Lexi- con for the standardization of various terms used in meat sciences that have been adopted by researchers in allied fields, culinary arts, journalists, health professionals, nutritionists, regulatory authorities, and consumers. Two primary catego- ries of terms were considered. The first regarding definitions of meat including related terms, e.g., “red” and “white” meat. The second regarding terms describing the processing of meat. In general, meat is defined as skeletal muscle and associated tissues derived from mammals as well as avian and aquatic species. The associated terms, especially “red” and “white” meat have been a continual source of confusion to classify meats for dietary recommendations, communicate nutrition policy, and provide medical advice, but were originally not intended for those purposes.
    [Show full text]
  • HEALTHINFO ENVIRONMENTAL HEALTH TEAM Food Safety Tips for Eggs
    HALDIMAND-NORFOLK HEALTH UNIT HEALTHINFO ENVIRONMENTAL HEALTH TEAM Food Safety Tips for Eggs Eggs provide essential nutrients that are part of a healthy diet. However, the nutrients that make eggs a high-quality food for humans also make eggs a favour- able place for bacteria to grow. Like all foods, it is important to handle and prepare eggs with care. Eggs can occasionally be contaminated shell, store it in a covered container with Salmonella or other microorganisms in the fridge and use within four days. that can cause illness. It is also possible to Hard-boiled eggs can be stored in contaminate eggs with bacteria from other the fridge in a covered container for foods. To avoid getting food-borne illnesses up to one week. from eggs, follow these food safety tips. • Egg salad sandwiches are a popular lunch food, but if you are sending Shop Carefully a child to school with an egg salad sandwich in a lunch bag, be sure to • Choose only refrigerated Grade A include an icepack or frozen juice box or AA eggs. Ungraded eggs carry an to keep the sandwich cold. increased risk of being contaminated with Salmonella or other food-borne illnesses. Keep Clean • Serve egg dishes immediately after • Check that all of the shells are clean • Before and after you handle eggs, cooking and refrigerate leftovers in and uncracked. wash your hands with soap and containers within two hours. warm water for 20 seconds. Clean • Check the “best before date” on the • Eat leftover egg dishes within three to package. and sanitize all cutting boards, coun- ters, knives and other utensils with a four days for best quality, or freeze for • When shopping, pick up eggs last so mild bleach solution.
    [Show full text]
  • Kitchen Utensils & Equipment
    Kitchen Utensils & Equipment ! Miss Povse! Chef’s Knife ! " The most used knife ! " Multi-purpose knife! " Used for peeling, trimming, slicing, chopping and dicing. ! Whisk ! " Used to blend ingredients smooth! " Incorporates air into mixtures! " A narrowed whisk is often referred to as a whip. ! ! Serrated Knife ! " Blade has “teeth”! " Used to cut bread & crust without crushing it. ! " Can cut other hard foods or foods with a skin as well. ! Wooden Spoon ! " Used for mixing, stirring, scooping and serving. ! Perforated Spoon ! " Used for straining solids from liquids. ! " Lifts drained, braised, poached and seared foods. ! " Ex. Lifting vegetables from soup to check for doneness. ! Pastry Cutter/Blender ! " Used to mix fat (i.e. butter or shortening) into flour. ! Paring Knife ! " The 2nd most frequently used knife.! " Used to peeling & trimming the skin off fruits & vegetables. ! " Used for small or intricate work! " Similar to a chef’s knife but smaller. ! Basting/Pastry Brush ! " Used to spread an oil, glaze or egg wash on pastries and bread. ! " In roasting meats, the brush is used to sop up juice or drippings from under the pan and spread them on the surface of meats to crisp the skin. ! Mesh Strainer/Skimmer ! " Separates impurities from liquids. ! " Used to remove cooked food or pasta from a hot liquid. ! Vegetable Brush ! " Used to remove the dirt off fruits, vegetables and potatoes. ! Pancake Turner/Flipper ! " Used to flip or turn over hot foods during preparation. ! " Keeps user’s hands off hot surfaces. ! " May also be used to serve foods. ! Rubber Spatula/Scrapper ! " Used to remove material from mixing bowls and pans.
    [Show full text]
  • Instruction Manual Favourite Recipes Operating Instructions Procedure for Cooking and Smoking
    ...how to smoke & cook easily in a HELIA SMOKER Instruction Manual Favourite Recipes Operating instructions Procedure for cooking and smoking After removing all of the protective foils, preheat the oven to 1. Preheat: Turn thermostat control to the desired cooking 170°C for 1 hour prior to initial use. Subsequently switch the heat Temperaturee. As soon as the Temperaturee is reached the off, fill the smoking pan with sawdust and 1 tablespoon of water green lamp goes out. The timer can be switched on simul- and place it on the heating element. Slightly close the door and taneously in order to preheat more quickly. set the timer to 15 mins. 2. Fill the smoking pan with sawdust and place on the heating Allow the closed oven to cool down for at least 2 hours. Do not element in the oven, you may add juniper granules. fully close the door during the pre-heating process. Close it just 3. Place the dripping pan and directly above, the correspon- enough that approximately the same quantity of smoke escapes ding grill with the item(s) to be smoked onto the lower bar of as from a cigar. This process should also be carried out for the the device, if necessary, add an additional grill with item(s) further smoking processes, until such time as the oven is com- to be smoked on the upper bar, and close the door only up the pletely black. marking „ZU“. Do not clean the interior, just wipe off any coarse soiling. 4. Switch timer on (Set to 1x 10 - 15 minutes).
    [Show full text]
  • Steel Pickling: a Profile
    December 1993 Steel Pickling: A Profile Draft Report Prepared for John Robson U.S. Environmental Protection Agency Office of Air Quality Planning and Standards Cost and Economic Impact Section Research Triangle Park, NC 27711 EPA Contract Number 68-D1-0143 RTI Project Number 35U-5681-58 DR EPA Contract Number RTI Project Number 68-D1-0143 35U-5681-58 DR Steel Pickling: A Profile Draft Report December 1993 Prepared for John Robson U.S. Environmental Protection Agency Office of Air Quality Planning and Standards Cost and Economic Impact Section Research Triangle Park, NC 27711 Prepared by Tyler J. Fox Craig D. Randall David H. Gross Center for Economics Research Research Triangle Institute Research Triangle Park, NC 27709 TABLE OF CONTENTS Section Page 1 Introduction .................. 1-1 2 The Supply Side of the Industry ......... 2-1 2.1 Steel Production .............. 2-1 2.2 Steel Pickling .............. 2-3 2.2.1 Hydrochloric Acid Pickling ..... 2-5 2.2.1.1 Continuous Pickling .... 2-8 2.2.1.1.1 Coils ...... 2-8 2.2.1.1.2 Tube, Rod, and Wire ...... 2-9 2.2.1.2 Push-Pull Pickling ..... 2-10 2.2.1.3 Batch Pickling ....... 2-11 2.2.1.4 Emissions from Steel Pickling 2-11 2.2.2 Acid Regeneration of Waste Pickle Liquor .............. 2-12 2.2.2.1 Spray Roaster Regeneration Process .......... 2-13 2.3 Types of Steel .............. 2-14 2.3.1 Carbon Steels ............ 2-15 2.3.2 Alloy Steels ............ 2-15 2.3.3 Stainless Steels .......... 2-15 2.4 Costs of Production ...........
    [Show full text]
  • The Modern Food Dictionary
    THE MODERN FOOD DICTIONARY INGREDIENTS Definitions and many substitutions for unfamiliar THE ingredients. MODERN COOKING TERMS FOOD Do you know what the word flameproof refers to, or frenched? DICTIONARY The answers are in these pages. What’s acidulated water? What’s the difference between parboiling and blanching? What’s sansho? In this EQUIPMENT booklet are definitions for You’ll find clear descriptions some essential cooking terms that of equipment, from a bain-marie will smooth your way in the to an immersion blender. kitchen—keep it close at hand. Consider this your cooking tip sheet and food dictionary in one. TECHNIQUES What’s the difference between braising and steeping? You’ll learn the whys and hows for all kinds of cooking methods here. A B C a b Achiote [ah-chee-OH-tay] The Bain-marie [Banh- slightly musky-flavored, rusty MARIE], or water bath red seed of the annatto tree, A container, usually a roasting available whole or ground. In pan or deep baking dish, that its paste and powder form, it is is partially filled with water. called annatto and is used in Delicate foods, like custards, recipes to add an orange color. are placed in the water bath in their baking dishes during Acidulated water Water to cooking; the surrounding which a mild acid, like lemon water cushions them from the juice or vinegar, has been oven’s heat. added. Foods are immersed in it to prevent them from turning Baking stone or pizza brown. To make acidulated stone A tempered ceramic Artisanal water, squeeze half a lemon slab the size of a baking sheet into a medium bowl of water.
    [Show full text]
  • Sole a La Walewska in Spring a New Take on an Escoffier Classic
    SPRING 2017 Sole a la Walewska in Spring A new take on an Escoffier classic culinary + art where art and food intersect gather round for cure guanciale Sunday supper in six steps sizzle The American Culinary Federation features Quarterly for Students of Cooking NEXT Publisher 20 Culinary + Art IssUE American Culinary Federation, Inc. The intersection of art and food happens on and • the digital chef Editor-in-Chief off the plate for these chefs. • popsicles Stacy Gammill 26 Sunday Suppers • forager Senior Editor Karen Bennett Mathis, APR Chefs have embraced family-style dining and discovered a way to fill empty seats on typically Graphic Designer slow nights. David Ristau Contributing Editors 32 Food Historian Rob Benes Few professions are as immersed in Suzanne Hall Ethel Hammer history as the culinary profession. 20 26 32 Maggie Hennessy Direct all editorial, advertising and subscription inquiries to: American Culinary Federation, Inc. 180 Center Place Way departments St. Augustine, FL 32095 (800) 624-9458 4 President’s Message [email protected] ACF president Thomas Macrina, CEC, CCA, AAC, emphasizes creativity and Subscribe to Sizzle: challenging yourself. www.acfchefs.org/sizzle 6 Amuse-Bouche For information about ACF certification and membership, Student news, opportunities, events and more. go to www.acfchefs.org. 12 Slice of Life Rebekah Borgstede walks us through a memorable day in her apprenticeship at during a Denver Broncos play-off game. @ACFChefs @acfchefs @acf_chefs 14 Classical V. Modern Sizzle: The American Culinary Federation Quarterly Carlos Villanueva and Huizi Qian of Cloud Catering and Events, Long Island City, for Students of Cooking (ISSN 1548-1441), New York, demonstrate two ways of making a Filet de Sole Walewska.
    [Show full text]
  • EPISODE 1 Recipes
    EPISODE 1 Recipes ANCIENT GRAIN BOWLS 3 WAYS The key to the grain bowls is meal prep! Try roasting some veggies on the weekend and preparing a couple cups of a grain, that way you can have options for quick and delicious meals throughout the week. Prepped items: Grains Options Farro Quinoa Brown Rice Wheat Berries Roasted Veggies Options – Parchment lined cookie sheet, drizzle EVOO, Avocado or coconut oil over veggies, season with S&P. Bake at 400 to your desired doneness, check often and turn. For best results roast separately – for example sweet potatoes take much longer than asparagus. Bell Peppers Broccoli Cauliflower Asparagus Broccoli Asparagus Sweet Potatoes Raw veggie, greens & herb options Spinach Kale Arugula Avocado Carrots – grated Radishes – thinly sliced Zucchini – spiralized Red onions – chopped Scallions Cilantro Protein Black beans Egg Cooked Chicken or whatever meat you like Others Prepared salsas of your liking Seeds or nuts like pumpkin, peanuts, pinenuts, walnuts, almonds, etc Ancient Grain Breakfast Bowl Idea Grain of choice Greens of choice Black beans Sweet potatoes Roasted peppers (or any roasted veggies you like) Avocado Red onion Cilantro Salsa or Pico of choice Top with Egg (poached or fried) and maybe a little hot sauce Avocado Grain Bowl Idea Grain of choice Greens of choice Avocado Any roasted veggies at all Roasted sweet potatoes Zucchini noodles (aka zoodles) Radishes Scallions Protein of choice – chicken, salmon, shrimp, tofu, white beans, steak, etc Cilantro Pumpkin seeds Avocado Citrus Dressing ½ ripe
    [Show full text]
  • TIMETABLE for TURKEY ROASTING (325 °F Oven Temperature) These Times Are Approximate and Should Always Be Used in Conjunction with a Properly Placed Food Thermometer
    TIMETABLE FOR TURKEY ROASTING (325 °F oven temperature) These times are approximate and should always be used in conjunction with a properly placed food thermometer. A whole turkey is safe cooked to a minimum internal temperature of 165 °F throughout the bird. Always use a food thermometer to check the internal temperature of your turkey and stuffing. For reasons of personal preference, consumers may choose to cook turkey to higher temperatures. For optimum safety, do not stuff whole poultry. It is recommended to cook stuffing outside the bird. If stuffing whole poultry, the center of the stuffing must reach a minimum internal temperature of 165 °F. Let the bird stand 20 minutes before removing stuffing and carving. Approximate Turkey Cooking Times Unstuffed Stuffed Product Weight Timing Timing 2 to 3 50 to 60 Not Breast, Half pounds minutes applicable 4 to 6 1½ to 2¼ Not Breast, Whole pounds hours applicable 6 to 8 2¼ to 3¼ 3 to 3½ Breast, Whole pounds hours hours 8 to 12 2¾ to 3 3 to 3½ pounds hours hours 12 to 14 3 to 3¾ 3½ to 4 pounds hours hours 14 to 18 3¾ to 4¼ 4 to 4¼ Whole turkey pounds hours hours 18 to 20 4¼ to 4½ 4¼ to 4¾ pounds hours hours 20 to 24 4½ to 5 4¾ to 5¼ pounds hours hours 3/4 to 1 2 to 2¼ Not Drumsticks pound each hours applicable 3/4 to 1 1¾ to 2 Not Thighs pound each hours applicable 6 to 8 Wings, wing 1¾ to 2¼ Not ounces drumettes hours applicable each Roasting Instructions 1.
    [Show full text]
  • Download the 2019 Maine Lobster Chef of The
    HARVEST ON THE HARBOR MAINE LOBSTER CHEF OF THE YEAR 2019 RECIPES Note, these recipes are as provided by the chefs. The Chefs are listed, with their recipes, in alphabetical order. THOMAS BARTHELMES | Central Provisions, Portland Maine Lobster Chef of the Year 2019 People’s Choice LOBSTER TOAST lobster mousseline on toasted milk bread with lobster kewpie mayonnaise, ​ tomatillo-seaweed relish, and green shiso Makes 8 portions For the mousseline: 8 ounces lobster meat, raw and removed from the shell 1 egg ½ t salt ½ t white soy ½ C heavy cream 1 t grated ginger ½ t grated garlic 1/8 t sansho pepper 1 T finely chopped chives 1 T brunoised shallot 4 ounces poached lobster meat, removed from the shell and chopped Combine the 8 ounces of raw lobster with egg, salt, white soy, ginger, sansho pepper and garlic and blend in a food processor until homogenous. With the machine running slowly stream in the heavy cream. Remove the mousseline and pass through a fine tamis. Fold in chives, shallot and chopped lobster and poach a small test wrapped in plastic wrap in simmering water. Adjust seasoning if necessary. For the lobster kewpie mayonnaise: 4 lobster bodies, removed of lungs, antennae and outer shell Canola oil 1 egg yolk per cup of oil Yuzu juice, to taste MSG, to taste Sugar, to taste Salt, to taste Thoroughly clean the lobster bodies and drain well. Place in a pot that will fit them comfortably and just cover with canola oil. Slowly heat the lobster bodies and oil until the shells begin to lightly sizzle—once the sizzling subsides, monitor the oil closely.
    [Show full text]
  • Toxic Aldehyde Generation in and Food Uptake from Culinary Oils
    www.nature.com/scientificreports OPEN Toxic aldehyde generation in and food uptake from culinary oils during frying practices: Received: 30 May 2017 Accepted: 14 December 2018 peroxidative resistance of a Published: xx xx xxxx monounsaturate-rich algae oil Sarah Moumtaz, Benita C. Percival, Devki Parmar, Kerry L. Grootveld, Pim Jansson & Martin Grootveld Human ingestion of cytotoxic and genotoxic aldehydes potentially induces deleterious health efects, and high concentrations of these secondary lipid oxidation products (LOPs) are generated in polyunsaturated fatty acid (PUFA)-rich culinary oils during high temperature frying practices. Here, we explored the peroxidative resistance of a novel monounsaturate-rich algae frying oil (MRAFO) during laboratory-simulated shallow- and domestically-based repetitive deep-frying episodes (LSSFEs and DBRDFEs respectively), the latter featuring potato chip fryings. Culinary frying oils underwent LSSFEs at 180 °C, and DBRDFEs at 170 °C: aldehydes were determined by 1H NMR analysis in samples collected at increasing heating/frying time-points. Fast food restaurant-fried potato chip serving (FFRPCS) aldehyde contents were also monitored. Substantially lower levels of aldehydes were generated in the MRAFO product than those observed in PUFA-richer oils during LSSFEs. Toxicologically-signifcant concentrations of aldehydes were detected in FFRPCSs, and potato chips exposed to DBRDFEs when using a PUFA-laden sunfower oil frying medium: these contents increased with augmented deep-frying episode repetition. FFRPCS aldehyde contents were 10–25 ppm for each class monitored. In conclusion, the MRAFO product generated markedly lower levels of food-penetrative, toxic aldehydes than PUFA- rich ones during LSSFEs. Since FFRPCS and DBRDFE potato chip aldehydes are predominantly frying oil-derived, PUFA-deplete MRAFOs potentially ofer health-friendly advantages.
    [Show full text]