Culinary Arts Terms Definitions
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Technique Class: a Time-Saving Thanksgiving
6423_ws TimeSaving-US_v2 FINAL 11/10/10 11:10 AM Page 2 November 21, 2010 Return the pan to medium-high heat. Add the sausage and cook, stirring and Thanksgiving Planning crumbling with a wooden spoon, until lightly browned and cooked through, about Checklist Technique Class: 10 minutes. Using a slotted spoon, transfer to the bowl with the focaccia stuffing. As a first step, make a planning Add the parsley to the bowl and stir to combine. Stir in 3 cups of the stock. The checklist to help you stay organized: dressing should be moist but not soggy. Add more stock if needed and season with A Time-Saving Thanksgiving salt and pepper. • Decide which meals you will be hosting. Transfer the dressing to the prepared casserole dish, cover with a piece of buttered Whether you are having a crowd for dinner or hosting a few people over the long • Determine a guest list for each weekend, the secrets to Thanksgiving entertaining are organization and planning. aluminum foil and bake for 20 minutes. Remove the foil and continue baking until meal. the top is golden and crispy, 15 to 20 minutes more. Serves 10 to 12. The more you can do ahead, the more relaxed you will be when your guests arrive, • Choose an entertaining style and your calm, happy mood will set the tone. In that spirit, here are some recipes Williams-Sonoma Kitchen (casual or formal). that will save time, helping you bring together all the elements you need to turn a • Set a time for serving the meal. -
Suggested Restaurants in Chile
Suggested Restaurants in Chile Santiago RESTAURANT DESCRIPTION ADDRESS TELEPHONE EMAIL WEB PAGE Quinoa Variety of cuisines available - moderately priced Luis Pasteur 5393,Vitacura, Santiago 7630186 56 29540283 [email protected] http://www.quinoarestaurante.cl/ Bar Liguria, Lastarria Chilean cuisine - fantastic ambience Merced 298, Barrio Lastarria Santiago 56 222357914 www.liguria.cl Ambrosia Creative modern cuisine, elegant setting, lunch only Merced, 838 A (detras de Centro) Santiago 56 26972023 http://www.ambrosia.cl/ Ambrosia Bistro Young chefs offering wonderful preparations for Chilean food Nueva de Lyon 99, Providencia, Santiago 56 882334303 [email protected] www.ambrosiabistro.cl Opera French cuisine - elegant atmosphere Jose Miguel de la Barra esq. Merced, Santiago 56 26643048 http://www.operacatedral.cl/ Casa Lastarria Seafood, sandwiches and salads - informal Calle Jose Victorino Lastarria 70 Local 1, Santiago 56 26383236 Peluqueria Francesa French cuisine - traditional setting Compañia de Jesus 2789 56 26825243 Confiteria Torres Chilean Cuisine - informal, traditional setting Alameda 1570, Santiago Centro, Santiago 56 26880751 http://confiteriatorres.cl/ Borago Modern cuisine, fine restaurant Nueva Costanera 3467, Vitacura 56 229538893 [email protected] www.borago.cl Valparaiso RESTAURANT DESCRIPTION ADDRESS TELEPHONE E-MAIL WEB PAGE Restaurant La Concepcion Local cuisine Calle Papudo 541, Valparaiso, Chile 56322498192 [email protected] http://www.restaurantlaconcepcion.com/ Hosteria Espiritu Santo Mediterranean -
CHEZ FRANÇOIS Restaurant Volume 25 Issue 1
Spring 2012 CHEZ FRANÇOIS Restaurant Volume 25 Issue 1 555 Main Street, Vermilion, Ohio 44089 • www.Chezfrancois.com • A publication for friends and guests of Chez François. Dear Friend of Chez François, Thank you for your patronage this past year. We feel blessed to have you as our guest and we look forward to continued success this coming year. Fair, fair...what is all this talk about fairness? Few things are ever truly fair. It seems those who complain about fairness are the ones that don’t really do anything. They never learn that you have to work hard in life, yet feel entitled to many rights they never earned.When in fact, the only right they have in America is the right of Life, Liberty and the pursuit of Happiness. From early childhood we were taught that if you believe in an idea and work hard to execute and have faith in that idea, then you will be successful. It is easy to have an idea, but quite another to commit the time and effort on a daily basis. Inevitably, there will be negative influences along the way and those who will try to criticize, but diligence and persistence guide one through these times. Criticism is fine, as long as it’s constructive and one learns and improves from it, which is what we’ve done for the past 25 years...always striving for improvement in the pursuit of excellence. So if others are more successful than we are, bear in mind it is likely the result of a great deal of time and devotion towards a solid concept and often of great sacrifice too. -
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. -
"V Island REPOR
ONE MAN AND CHOCOLATE: IN SERVICE HIS BOAT... ( AND A COUPLE'S OF A LARGER GOAL -YEAR PAGE-IB ODYSSEY AT SEA "•— PAGE5A MARCH 12, 1987 VOLUME 15 NUMBER 18 "V island 2 SECTIONS, 64 PAGES REPOR SANIBEL AND CAPTIVA, FLORIDA City's first low Blast from the past? cost housing 'from Vernon Carrens at the scratch* is planned Sanibel Shell Fair peels off a foghorn-like By Mary Coleman blast from this Triton Trumpet shell he ac- ommunity Housing and Resources, Inc. will quired on a small soon be requesting a development permit island off the North Cto build three below market rate housing African coast. units at the corner of Whitehall and Casa Ybel Mythological Amazons Road in Sanibel Highlands. "This will be our first once used the shell to building project from scratch," said Dr. Dorothy lure unsuspecting Newman, housing foundation director for the City sailors to their island, of Sanibel. according to legend. CHR has undertaken other projects in coopera- tion with developers. The property at Whitehall and Casa Ybel was deeded to CHR by Colonel and Mrs. John J. Sawbridge in May 1984 and the city council that fall approved up to three units of density on the proper- ty. The plans show that two units in a duplex have two bedrooms and two baths, and a screened deck. Each has slightly more than 1,000 square feet of living space. The third unit is a three-bedroom, two- bath single family home with about 1,300 square feet of interior living space. Newman said that six local contractors have re- quested copies of the plans in order to submit bids. -
[Pdf] the Zwilling JA Henckels Complete
[PDF] The Zwilling J. A. Henckels Complete Book Of Knife Skills: The Essential Guide To Use, Techniques And Care Jeffrey Elliot, James DeWan - pdf download free book The Zwilling J. A. Henckels Complete Book Of Knife Skills: The Essential Guide To Use, Techniques And Care PDF Download, Read Online The Zwilling J. A. Henckels Complete Book Of Knife Skills: The Essential Guide To Use, Techniques And Care E-Books, Read The Zwilling J. A. Henckels Complete Book Of Knife Skills: The Essential Guide To Use, Techniques And Care Full Collection Jeffrey Elliot, James DeWan, I Was So Mad The Zwilling J. A. Henckels Complete Book Of Knife Skills: The Essential Guide To Use, Techniques And Care Jeffrey Elliot, James DeWan Ebook Download, Read Online The Zwilling J. A. Henckels Complete Book Of Knife Skills: The Essential Guide To Use, Techniques And Care Ebook Popular, PDF The Zwilling J. A. Henckels Complete Book Of Knife Skills: The Essential Guide To Use, Techniques And Care Full Collection, full book The Zwilling J. A. Henckels Complete Book Of Knife Skills: The Essential Guide To Use, Techniques And Care, online pdf The Zwilling J. A. Henckels Complete Book Of Knife Skills: The Essential Guide To Use, Techniques And Care, Download Online The Zwilling J. A. Henckels Complete Book Of Knife Skills: The Essential Guide To Use, Techniques And Care Book, pdf Jeffrey Elliot, James DeWan The Zwilling J. A. Henckels Complete Book Of Knife Skills: The Essential Guide To Use, Techniques And Care, the book The Zwilling J. A. Henckels Complete Book Of Knife Skills: The Essential Guide To Use, Techniques And Care, Download pdf The Zwilling J. -
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. -
CHAPTER-2 Charcutierie Introduction: Charcuterie (From Either the French Chair Cuite = Cooked Meat, Or the French Cuiseur De
CHAPTER-2 Charcutierie Introduction: Charcuterie (from either the French chair cuite = cooked meat, or the French cuiseur de chair = cook of meat) is the branch of cooking devoted to prepared meat products such as sausage primarily from pork. The practice goes back to ancient times and can involve the chemical preservation of meats; it is also a means of using up various meat scraps. Hams, for instance, whether smoked, air-cured, salted, or treated by chemical means, are examples of charcuterie. The French word for a person who prepares charcuterie is charcutier , and that is generally translated into English as "pork butcher." This has led to the mistaken belief that charcuterie can only involve pork. The word refers to the products, particularly (but not limited to) pork specialties such as pâtés, roulades, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also called a charcuterie." SAUSAGE A simple definition of sausage would be ‘the coarse or finely comminuted (Comminuted means diced, ground, chopped, emulsified or otherwise reduced to minute particles by mechanical means) meat product prepared from one or more kind of meat or meat by-products, containing various amounts of water, usually seasoned and frequently cured .’ A sausage is a food usually made from ground meat , often pork , beef or veal , along with salt, spices and other flavouring and preserving agents filed into a casing traditionally made from intestine , but sometimes synthetic. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing , drying (often in association with fermentation or culturing, which can contribute to preservation), smoking or freezing. -
SEPTEMBER/OCTOBER 2020 If You Like to Play with Fire, You Belong with Us
SOUTH AMERICAN CUISINE SEPTEMBER/OCTOBER 2020 If you like to PLAY WITH FIRE, you belong WITH US Membership. Certification. Online Learning Center. Apprenticeship. Events. WeAreChefs.com. ACFchefs.org. FEATURE STORIES 26 The Cuisine of South America A sensory exploration and brief historical journey of the cuisines of Brazil, Venezuela, Chile and beyond. DEPARTMENTS 12 Management Culinary education today looks a lot different than last year, or even last semester. Here’s how some chef-instructors are approaching virtual and remote learning. If you like to 16 Main Course Even in an era of plant-based eating, whole-animal butchery hasn’t gone away and presents a more PLAY WITH FIRE, environmentally friendly — and cost effective — approach to meat prep. you belong 19 On the Side In-house butchery requires special consideration when it comes to knife selection and maintenance. WITH US Plus, a fresh look at rabbit. 22 Pastry Crème anglaise, the simple dairy-and-egg-yolk combo and workhorse of every pastry kitchen, makes a comeback as consumers trace comforting classics. 24 Classical vs. Modern A study of the classic French dish, poulet sauté a la Bourguignonne, from Chef August Escoffier’s book, along with a modern pavé version by Chef J. Kevin Walker, CMC. 36 Health The wide breadth of seafood from Mississippi and the Gulf of Mexico offers chefs opportunities to introduce dishes that are both flavorful and good-for-you. 40 At the Bar Many bars may be closed at the moment due to COVID-19, but we can still learn how to make a trendy tea-based cocktail, or ones with decorative garnishes. -
Historical Food Terms – Flash Cards
Historical Food Terms – Flash Cards This activity introduces how etymology, the history of words over time, is relevant in history and social studies. Exploring the story behind a word can illustrate changes daily life, social behavior, and technology over time. Historians often examine how the meaning of a word changes in written documents over time to assess change over time. Several free, online etymological or historical dictionaries are available, but the best resource is the Oxford English Dictionary. Its creation began in 1857 and the initial volumes were published from 1884 to 1928. The Oxford English Dictionary is a historical dictionary containing all the core words and meanings in English over more than 1,000 years, from Old English to the present day, and including obsolete and historical terms. Asking students to memorize archaic food terms is not recommended. Instead, use the following flash cards as an introductory activity or activity during a lesson to capture student interest. These cards can be photocopied and used in classroom activities two different ways: 1. Back-to-back • Pairs or teams of students play a game similar to the game show The $100,000 Pyramid. One student sees the definition and give hints to another student who can only see the word. The student seeing only the word tries to guess what the word means. • If photocopied back-to-back – BE SURE to double check that the correct definition is on the back of each card before using in the classroom. It is REALLY easy to mix up the pages when photocopying. 2. -
Large Cutting Tools
1 KNIVES AND CUTTING TOOLS COPYRIGHTED MATERIAL The importance of knives to a professional chef or cook cannot be overstated. High-quality, well-made, well-maintained knives are fundamental kitchen tools that form the foundation of a professional’s work. The “perfect” knife depends upon a variety of factors. The knife should fi t your hand, feel substantial but not heavy, and should be well balanced. In the last decade or so, tradi- tional Western-style knives, long the standard of highest quality in knives, have been joined by a number of Eastern-style knives. Both knife-making traditions have resulted in a wide array of knives, some of which can be used for a variety of cutting tasks and some crafted to perform one specifi c function. A true professional could get good—even great—results from a lesser-quality knife, but it is harder work. Those same tools in the hands of a novice might make work discour- agingly diffi cult, even impossible. The best tools make it easier for the beginner to learn cutting skills properly, right from the start. It is well worth spending the time and money necessary to get a good knife and become comfortable with the skills involved in sharpen- ing, steeling, and using knives for a variety of cutting tasks. The chef’s knife, as the most basic, all-purpose knife, shares similarities with many other knives, from paring knives to boning knives, scimitars to slicers. Even cleavers are made up of the same basic parts. The following discussion of the parts of a knife uses a chef’s knife as the model of the typical knife, made up of a blade and a handle. -
Chapter 18 : Sausage the Casing
CHAPTER 18 : SAUSAGE Sausage is any meat that has been comminuted and seasoned. Comminuted means diced, ground, chopped, emulsified or otherwise reduced to minute particles by mechanical means. A simple definition of sausage would be ‘the coarse or finely comminuted meat product prepared from one or more kind of meat or meat by-products, containing various amounts of water, usually seasoned and frequently cured .’ In simplest terms, sausage is ground meat that has been salted for preservation and seasoned to taste. Sausage is one of the oldest forms of charcuterie, and is made almost all over the world in some form or the other. Many sausage recipes and concepts have brought fame to cities and their people. Frankfurters from Frankfurt in Germany, Weiner from Vienna in Austria and Bologna from the town of Bologna in Italy. are all very famous. There are over 1200 varieties world wide Sausage consists of two parts: - the casing - the filling THE CASING Casings are of vital importance in sausage making. Their primary function is that of a holder for the meat mixture. They also have a major effect on the mouth feel (if edible) and appearance. The variety of casings available is broad. These include: natural, collagen, fibrous cellulose and protein lined fibrous cellulose. Some casings are edible and are meant to be eaten with the sausage. Other casings are non edible and are peeled away before eating. 1 NATURAL CASINGS: These are made from the intestines of animals such as hogs, pigs, wild boar, cattle and sheep. The intestine is a very long organ and is ideal for a casing of the sausage.