DOCSLIB.ORG

Food and Cookery / Commodities / Ingredient Function

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Food and Cookery / Commodities / Ingredient Function Food and Cookery / Commodities / Ingredient Function FOOD AND COOKERY COMMODITIES / INGREDIENTS Food and Cookery / Commodities / Ingredient Function Y9 Hospitality & Catering Make notes on the PP slide. Add your own examples where possible. Research recipes for each commodity. Extension Task: Create a menu for an awards ceremony. This includes canapés, snacks and a drinks list. This needs to suit a wide range of dietary requirements and allergies. The menu must include at least 4 canapés, 4 snacks and 3 non alcoholic drinks. Food and Cookery / Commodities / Ingredient Function Basic Bread Dough Dough products are made from a basic bread dough containing yeast. • To make a basic bread dough, you should use strong plain flour as it contains more gluten. – Gluten is a sticky protein found in wheat and other grains. • When mixed with water, it becomes stretchy and helps the products to rise. • The yeast in the dough is activated with warm water. It is killed by excess heat, and if this happens the dough will not rise. • Kneading the dough helps to stretch the gluten so the dough can rise and keep its shape. The dough should then be left to prove in a warm place. The dough should be baked in a hot oven - the heat makes the bread rise before killing the yeast. • To test if bread is ready, tap the bottom. If it sounds hollow it is cooked. Food and Cookery / Commodities / Ingredient Function Doughs • Flour-based products provide energy, vitamins and minerals. • Wholemeal products also provide roughage, an essential part of a healthy diet. • Enriched doughs (e.g. croissants): fat is added by layering or lamination; the fat insulates the water molecules, keeping the moisture level high during baking and giving a softer eating quality. Food and Cookery / Commodities / Ingredient Function Fermentation • The process by which dough becomes leavened bread. • Enzymes in yeast and dough convert sugar into alcohol, producing carbon dioxide, which makes bread rise, and its characteristic flavour. • To grow, yeast needs warmth (22-30°C), moisture (liquid added at about 38°C), food (starch from flour) and time. Food and Cookery / Commodities / Ingredient Function Yeast • A living single-cell micro-organism. • Rich in protein and vitamin B. • In fermentation it reproduces itself. • Will not survive in high concentrations of sugar or salt. • Growth slows down in rich dough with high fat and egg content. • Keep refrigerated but use at room temperature. • Available dried: this is dehydrated and should be creamed in a little water before use. It keeps for several months in its dry state. Food and Cookery / Commodities / Ingredient Function Points to Remember • Keep flour, bowl and liquid warm. • Wholemeal dough will absorb more water than white dough. The volume of water absorbed also varies according to the flour strength (protein and bran content). • Dough loses up to 12.5% of its water during baking; allow for this when weighing. • Divide dough with a dough divider, hard scraper or hydraulic cutting machine. Check the weight of the divided pieces. Food and Cookery / Commodities / Ingredient Function Points to Remember • Proving allows dough to ferment. • The second prove gives dough the necessary volume and a good flavour. • Knock dough back carefully after proving, to expel gas and disperse the yeast throughout the dough. • Cook for the correct time at the correct temperature. • Follow manufacturer’s instructions when defrosting and cooking frozen dough products, to avoid contamination. Food and Cookery / Commodities / Ingredient Function Causes of Problems with Yeast Doughs • Close texture: insufficient proving or kneading; too little yeast; oven too hot; too much or too little water. • Uneven texture: insufficient kneading; excessive proving; oven too cool. • Coarse texture: excessive proving, uncovered; insufficient kneading; too much water or salt. • Wrinkly: excessive proving. • Sour: stale yeast; too much yeast. • Broken crust: insufficient proving at the second stage. • White spots on crust: proving uncovered at the second stage. Food and Cookery / Commodities / Ingredient Function Other Types of Dough • Enriched: rich yeast doughs with high fat and butter content, e.g. savarin, brioche. • Laminated: the fat content is layered (as in puff pastry), e.g. croissants, Danish pastries. • Speciality: unleavened breads, e.g. naan, pitta, chapatti; blinis (pancakes); etc. Food and Cookery / Commodities / Ingredient Function Cakes, Sponges and Biscuits There are four different methods of making • The Rubbing-in method • Creaming • Whisking • Melting Rubbing-in Creaming Whisking Melting Food and Cookery / Commodities / Ingredient Function Cakes, Sponges and Biscuits: Scones Quiche (short crust pastry) Rubbing In Method The rubbing-in method is used for cakes, scones, pastry and some biscuits. It is used for cakes that do not have a large amount of fat compared to flour e.g rock buns which have 75g fat and 200g flour. 1. The fat is cut into chunks and, using the fingertips, is rubbed into the flour to form crumbs. 2. Any optional ingredients e.g. sultanas, are then added before the liquid or egg that binds the crumbs together. 3. The mixture is baked in a fairly hot oven, gas 5 or 6. *The cakes will only keep for a short time, as they do not contain a lot of fat. Shortbread Food and Cookery / Commodities / Ingredient Function Cakes, Sponges and Biscuits: Creaming Method The creaming method is used for cakes that contain more fat and sugar compared to flour, such as sponge cakes. These cakes will last longer as they have more fat than those made with the rubbing-in method. 1. The fat (soft margarine is best, as it is easier to cream) and sugar (caster sugar is easier to mix, as the crystals are smaller) are creamed together using a wooden spoon. 2. The eggs and flour are then added and mixed to make a light and fluffy mixture – Self-raising flour is used to make the cakes rise and so there is no need Victoria Sponge Cake to add baking powder. 3. The eggs should be at room temperature. 4. The cakes are cooked at a lower temperature, around 160-180°C. Food and Cookery / Commodities / Ingredient Function Cakes, Sponges and Biscuits: Whisking Method The whisking method is used for making light sponge cakes. This type of cake does not contain any fat, so does not keep well. 1. The eggs and sugar are whisked together until they are light and you can form a figure eight on top. 2. The self raising flour is sieved and folded into the mixture using a metal spoon. 3. The mixture is baked at 180°C for less time than with the creaming method. Swiss Roll 4. This mixture is very light and flexible, making it ideal to roll when warm. Food and Cookery / Commodities / Ingredient Function Cakes, Sponges and Biscuits: Melting Method The melting method is used less often than the other methods. 1. The fat and syrup are melted in a pan and poured into the other ingredients. 2. The mixture is very wet and these cakes often improve in flavour if kept a little. Flapjacks Food and Cookery / Commodities / Ingredient Function Methods for Making Sponges Summary • Foaming: whisk eggs and sugar to ribbon stage, then fold or cut in flour. • Melting: as for foaming, but add melted butter, margarine or oil. Improves flavour, texture, crumb structure and shelf-life. • Boiling: produces a stable crumb texture. • Blending: high ratio. Produces a stable crumb, even texture, long shelf-life and good freezing qualities. • Creaming: cream fat and sugar, add beaten egg and then flour and other dry ingredients. Used for Victoria sponge. • Separate yolk and white: used for sponge fingers. Food and Cookery / Commodities / Ingredient Function Points to Remember • Plan production carefully to fill the oven space, saving time and money. • Heat ovens to the specified temperature and place the shelves at the correct height. • Never guess quantities. • Sieve flour to remove lumps. • Make sure eggs and fat are at room temperature. • Check dried fruit carefully; wash, drain and dry if necessary. • When creaming, scrape down the sides of the bowl. Food and Cookery / Commodities / Ingredient Function Points to Remember • Shape and size determine cooking time and temperature: wider cakes need to cook longer and more slowly. • A high proportion of sugar in the recipe will caramelise the surface before the centre is cooked. Cover the cake with silicone or wetted greaseproof paper and continue to cook. • If the cake top is sprinkled with almonds or sugar, or if the recipe includes glycerine, glucose, invert sugar, honey or treacle, lower the temperature slightly to prevent excessive colouring of the crust. Food and Cookery / Commodities / Ingredient Function Causes of Problems in Sponges • Close texture: insufficient beating; too much flour; oven too cool or too hot. • Holes: insufficient folding in. • Cracked crust: oven too hot. • Sinking: oven too hot; tin removed during cooking. • White spots on surface: insufficient beating. Food and Cookery / Commodities / Ingredient Function Causes of Problems in Genoese Sponges • Close texture: eggs and sugar insufficiently beaten or over-heated; too much flour; insufficient folding in; oven too hot. • Sinking: too much sugar; oven too hot; tin removed during cooking. • Heavy: butter too hot or insufficiently mixed in; flour excessively mixed in. Food and Cookery / Commodities / Ingredient Function Causes of Problems in Other Cakes • Uneven texture: insufficient rubbing in; too much or too little liquid. • Close texture: too much fat; hands too hot when rubbing in. • Dry: too much liquid. • Poor shape: too much liquid or baking powder; oven too cool. • Sunk fruit: fruit wet; too much liquid; oven too cool. • Cracked: too little liquid; too much baking powder. Food and Cookery / Commodities / Ingredient Function Methods for Making Biscuits • Rubbing in: rub fat into flour, then mix in liquid and sugar but do not overwork as this will prevent the mixture combining.
Load more

Recommended publications
  • HEALTHY RECIPES CAKE(We Always Knew It Was Possible)!
    12 HEALTHY RECIPES CAKE(we always knew it was possible)! Liz Scully Editor // Katie Schenk Words // Chris Sandel Nutrition // Jurie Potgieter Images www.rethinkretreats.com for Rethink Retreats brings you 12 healthy cake recipes Contents to delight the taste buds and remind you that healthy eating doesn’t have to be a hardship Rethink Retreats: Hello, we like cake! ............................................................ 2 Chris Sandel, our nutritionist: He likes eating normally........................................... 3 Recipes Please check our shiny new food website Banana Cake ................................................................................. 4 www.notgotmuchin.com for more recipes. Honey Cake with Apricots, Vanilla and Sweet Potato ........................................... 5 Blueberry Oat Cake ........................................................................... 6 Courgette and Chamomile Cake............................................................... 7 Chocolate Avocado Cake (Vegan Gluten-Free) ................................................. 8 Coconut, Lime and Blueberry Cake ............................................................ 9 Chateau Durantie Carrot and Parsnip Cake .................................................... 10 Beetroot Brownie ............................................................................. 11 No Bake Chocolate Chip Cookie Dough Bars . 12 Apple, Parsnip and Cider Cake ................................................................ 13 Lemon and Lavender Drizzle
    [Show full text]
  • Royal Baker Pastry Cook
    1/5 RpyAii • B-^^KER • • 6* • By Prof- Ru dmain i LATECHEFDtCUlSINEOFTHENEWYORKCOOKlNGSeHOOL- 7^ -RoyalBaKing Powder- •l06Wall5b- (OMPANX- •NEW YORK- BAKINO CO, 1888. A LETTER FROM MARION HARLAND. [P^AC SIMILE.] (?a^k^^ iZe^ CH^t^t^^ y^./iy^'^ej " c^^^^^U^ ^tf--^^ y/z-A^ -^-Ait/^t^ /^^^ (L^^z^^^-^ t/r" 4^ ^k-pu^ ^IS^^^^V ^2^^y7^2.t''^i^ £-yuii^e^ GENERAL INDEX. PAGE. PAGE. BREAD, ROLLS AND MUFFINS 1 FISH 23 BISCUITS, BUNS, Etc 3 SHELLFISH 24 CRACKERS 4 MEATS 24 . , WAFFLES, PUFFS, Etc 4 RELISHES 28 ^ \ GRIDDLE CAKES, Etc 5 EGGS 28 J A:. PANCAKES AND FRITTERS 6 POULTRY 29 ( . PASTRY 6 TOAST 30 ^NCAKE 7 SAUCES DRESSINGS 30 I AND FOR MEATS I " aCINGS FOR CAKE 11 SALADS 32 ' , SHORTCAKES 13 OMELETTES 32 [ CHEESE CAKES 12 VEGETABLES .-33 DUMPLINGS 12 PICKLES 36 PUDDINGS 13 CATSUPS 37 PIES 16 SPICED FRUITS 37 SAUCES FOR PUDDINGS, Etc 18 CORDIALS 38 .CUSTARDS, TARTS, Etc 19 ICE CREAM AND FRUIT ICES 39 - JELLIES AND JAMS 20 BEVERAGES, TEA. COFFEE. Etc 39 - . PRESERVES 21 COOKERY FOR THE SICK 40 • UTENSILS FOR COOKING 21 CANDIES 41 SOUPS AND BROTHS 21 MARMALADES 41 ALPHABETICAL INDEX TO RECEIPTS. PAGE. PAGE. 29 i Apple Sauce Cake, Chocolate Cream Glace. 7 Cakes, Griddle, Apple 5 Artichokes, Boiled 33 Cake, Citron 7 Cakes, Griddle, Bread 5 Artichokes, Boiled Jerusalem . .33 Cake, Cocoanut 7 Cakes, Griddle, Geneva 5 Asi)arag:us 33 Cake, Cocoanut Meringue 7 Cakes, Griddle, Graham 5 Asparagus on Toast 33 Cake, Coffee 7 Cakes, Griddle, Hominy 5 I Asparagus with Eggs 36 Cake, Composition 7 Cakes, Griddle, Huckleberry.
    [Show full text]
  • Better Baking Simple Baking Using Wholesome Ingredients Contents
    Better Baking Simple baking using wholesome ingredients Contents 8 Wholesome CHOC CHIP 24 Coconut Banana Bread Cookies 10 Raspberry Coconut Slice 26 Light Lemon Slice 12 Guilt-Free Chocolate Cake 28 Choc Peanut Butter Slice 14 Plant-Based Raspberry 30 CLEAn Carrot Cake Balls Biscuits 32 Keto Blueberry Yoghurt 16 Keto Coconut Lemon Cake Cheesecake 18 Buckwheat Vanilla 34 Spelt Gingerbreads Cupcakes 36 Chick pea Cake with 20 Vegan Coconut Bounty Bar Lemon Glaze 22 Bacon & Goat Cheese 38 Healthy Cocoa Pancakes Muffins 4 McKENZIE'S – BETTER BAKING McKENZIE'S – BETTER BAKING 5 Want to get started? Check out the table below highlighting the various benefits our Baking range has to offer. This will help you to make informed choices into your journey of better baking. Have your cake PRODUCT Gluten Source of Source of Vegan No Added 100% GMO Free Keto Paleo Free Fibre Protein SUGARS Wholegrain Friendly Friendly and eat it too There is nothing better than the aroma of freshly baked cakes, cookies and muffins filling the home. But knowing they are free from refined sugars, utilise plant-based milks and oils and harness the nutritional power of alternative flours, well that Baking AiDS just takes the cake! We are proud to offer you this new collection of classic and contemporary baking recipes, all lovingly made from scratch. These are tried and true recipes so you can achieve perfect results every time. Stock the perfect pantry with McKenzie’s, an Australian-owned company trusted by generations. There’s really nothing better than adding McKenzie’s goodness to your cooking, whether you’re baking, whipping up the evening meal or adding spice to a favourite dish.
    [Show full text]
  • Revised Index
    INSIDE THE JEWISH BAKERY – Revised Index Illustration pages in bold . assimilation, 92 A Bintel Brief (advice column), 7 asthma, baker's, 9 Abraham, 20 Auld Lang Syne, 141 Abramowicz, Hirsz, 63 Austria, 4, 22 acids, 59, 61, 126 autolysis of gluten, 98 advertising, influence on food habits, 10 affordable baked goods, 9 Babka, 9, 125–26, 128 Aleichem, Sholom, 33–34, 106, 215 Babka Dough, 163–64 almond, 91 Loaf Babka, 164–65 Almond Buns, 128, recipe 152–53 Ring Babka, 165 Almond Filling, 255 Ukranian versus Jewish, 2 Almond Horns, recipe 232–34, 244 bacteria, beneficial, 61 Passover Almond Horns, 244 bagel bakeries, 94 Almond Paste, 256 bagel makers, 92–93 Rainbow Cookies, 223–24 bagel-making machine, 93 bagels, 91 bagels, xi, 6, 58, 91–104, 106 altes or altus (stale bread added to dough), 59, almond, 91 205 in America, 91–92, 94 American Cookery , 126 bakeries, 94 Americanization, impact on Jewish bakeries, 10 baking, 95 Anatevka, 1 black, 91 appetizing stores, x, 108 boards and burlap, 94 apple boiling, 92, 95, 98 Apple Crumb Buns, 128 bread-like, 93–94 Apple Filling, 257 chain outlets, 94 Apple Strudel, 149–50 crust, 95–96 Aunt Lillian's Apple Cake, 182–83 in Eastern Europe, 91 pie, 140 eggs and milk in bagels, 91 Apprenticeship of Duddy Kravitz, The , 100 to flip or not, 95 apricot frozen, 93 Apricot Filling, 258 hand rolling, 93 Apricot Roll, 201 lox and, 128 Apt (Opatów), Poland, 92, 106 machine made, 94 Arnold Bakeries (Levy's Jewish rye), 58 mass produced, 10 Aronson, Sammy, 8 milk and eggs in, 91 artisan flour.
    [Show full text]
  • Pop Culture at Nimbin Preschool It Is Easy to Remember a Time When We Were Fascinated by Some Pop Culture Icon
    Schoolkids learn about sustainability by W. Zsigmond, Science teacher given a guided tour of the Recycling • Appreciate the need to recycle Facility, Tip Shop and Botanical materials. Year 7 and 8 students from Nimbin Gardens by Education Officers at the • Know the positive impact of recycling Central School attended a Science facility. on the environment and how it excursion to the Lismore Recycling and The educational outcomes included reduces pollution. Recovery Centre on Thursday 29th students being able to: • Develop a deeper knowledge of plant October. • Understand sustainability and the diversity. On this excursion, students were need to conserve our resources. A good Science excursion all round. The Good Life at Coffee Camp by Ella Conroy-Blatch (Year 6) Year 5 and 6 at Coffee Camp Public School were asked the question “What is your favourite thing about life at Coffee Camp?” Student responses included: friends and teachers are nice, we get to spend time with friends, we have a caring community, there are no bullies, we have fun in sport, maths, music, and the school band. My response was: “School is like a second home” because of all of these reasons. Miss Claydon suggested that “Coffee Camp is special Jams & Chutneys because it is a community that comes together to build strong, independent life-long learners”. At Coffee Camp we take pride in our country, we believe in each other, and we care for one another. Nimbin Community Preschool Some of the things we do at school are: we help parents in the canteen, we have duty groups which means every week a different group cleans up the school to make sure our school Competent stays nice and clean.
    [Show full text]
  • Th E C a Talog 20 19 Taste the Difference
    2019 The Catalog Catalog The Taste the Difference 1 CONTENTS About Brotzeit 04 Who We Are 04 Our Service 05 Inspiring | Authentic | German Baked Goods The Concept / Your Benefits 06 Explore the taste of quality Our Products 08 Product Quality / Logistics / Convenience Levels / Symbols 08 Bread Loaves 10 Baguettes 16 Bread Rolls 20 Pretzels 30 Croissants 34 Pastries 38 Cakes 50 Snacks 60 Product Overview 66 2 CONTENTS 3 2019 2019 OUR SERVICE The Catalog Catalog The Catalog The / Huge selection for higher sales. We offer more than 200 products. Diversify your / selection to target different customer groups with various tastes and preferences. You can’t find your favorite baking good? No problem! If you are missing any product or a specific size, let’s get in touch and talk about your wishes and needs. ABOUT BROTZEIT ABOUT BROTZEIT CONSULTING AND SUPPORT Your success is our success! Our consultants will support you personally in ABOUT BROTZEIT any request. From optimal in-store product presentation - clever snack ideas, EXPERTS OF TRADITIONAL ARTISAN BAKING toppings and appetizing refinements - to detailed fact sheets for each product. You are interested in our products, but you don’t have any utilities or space? Our experts will support you a with 360° solution. With appealing efficient shelf We are not only a wholesale company offering frozen systems, convection ovens and freezers we are happy to help you getting started baked goods. We see it as a people business with a with your own bakery or redesigning your current store. hands-on mentality. LOGISTICS SERVICE As passionate bakers, we believe in handcraft and the way of artisan baking INTERESTED? with highest quality ingredients.
    [Show full text]
  • The Grilled February Stack GF Paleo 15.5 Local
    The Grilled February Stack GF Paleo 15.5 Local Free Range Grilled Chicken Stack w/ roasted organic vegetables, Balsamic glaze & caramelized pecan crunch served w/ organic salad with toasted spelt bread/roll 16.5 Organic Pizza Surprise Vegetarian/Vegan 15 Organic Garden Vegetable Pizza Calzone (Spelt) Aubergine, zucchini, tomato, onion, capsicum, Herbs & homemade goats cheese in Pizza Sourdough Spelt Pocket served w/ org. salad Juicy Lucy or The Late Summer Salad Vegetarian GF 13 Organic Lettuce, Herbs, Edible Flowers, Watermelon, Goats Feta, Tomato Salsa, Mint and Pecans Organic Omelette GF 9.5 w/ fresh org. Herbs & Local org. eggs Tomato / Cheese each $1.5 extra With organic salad $5 extra Breakfast Taco Bowl GF 10.5 Scrambled eggs in toasted tortilla bowl with cheese & org. tomato salsa avocado / ham each $2 extra Dutch Organic Buckwheat Pancakes (~11pc) GF w/ maple syrup, cream & fruit 7.5 w/ ice cream & warm berries 9.5 or Organic Buckwheat Pancake (1 large) GF w/ maple syrup, cream & fruit 6 w/ ice cream & warm berries 8 We use organic produce from local farmers where possible & organic coconut, org .butter or sustainable organic palm oil for frying - because we know you can taste and feel the difference. Please ask for special orders. If we can, we will make it happen for you! Grilled Cheese Sandwiches Ham Lettuce Tomato or Hawaiian style 8.5 Fried Egg & Ham 9 On organic spelt sourdough bread Ask us for other varieties “Die Knackwurst” 10 Traditional German Sausage in Spelt bread roll with fried Onion, Tomato Sauce or Mustard Small Organic Salad 5 Special Cherry Marble Cake 5.5 with vanilla cream & Chocolate sauce topping Traditional German ‘Donauwelle’ Indulgent Red Velvet Brownie Fudge 5 Cheesecake Slice (Org.
    [Show full text]
  • Sweet Treats Around the World This Page Intentionally Left Blank
    www.ebook777.com Sweet Treats around the World This page intentionally left blank www.ebook777.com Sweet Treats around the World An Encyclopedia of Food and Culture Timothy G. Roufs and Kathleen Smyth Roufs Copyright 2014 by ABC-CLIO, LLC All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, except for the inclusion of brief quotations in a review, without prior permission in writing from the publisher. The publisher has done its best to make sure the instructions and/or recipes in this book are correct. However, users should apply judgment and experience when preparing recipes, especially parents and teachers working with young people. The publisher accepts no responsibility for the outcome of any recipe included in this volume and assumes no liability for, and is released by readers from, any injury or damage resulting from the strict adherence to, or deviation from, the directions and/or recipes herein. The publisher is not responsible for any readerÊs specific health or allergy needs that may require medical supervision or for any adverse reactions to the recipes contained in this book. All yields are approximations. Library of Congress Cataloging-in-Publication Data Roufs, Timothy G. Sweet treats around the world : an encyclopedia of food and culture / Timothy G. Roufs and Kathleen Smyth Roufs. pages cm Includes bibliographical references and index. ISBN 978-1-61069-220-5 (hard copy : alk. paper) · ISBN 978-1-61069-221-2 (ebook) 1. Food·Encyclopedias.
    [Show full text]
  • Excerpts Only* JEWISH CUISINE
    *Excerpts Only* JEWISH CUISINE Food Fare Culinary Collection, Volume #35 ©2013 Food Fare "Jewish Cuisine" was written for entertainment purposes and expresses the sole opinions of the author. This e- book is not meant to be a professional chef's essay about Jewish cuisine, but rather an observation about the generalities of Jewish food and recipes from an amateur home kitchen. Excerpts from JEWISH CUISINE Food Fare JEWISH DIETARY LAWS (Kashrut) Dietary laws govern the daily culinary lives of practicing Jews. Kashrut is derived from the Hebrew root Kaf-Shin-Reish, defined as "fit, proper or correct." The standard is also commonly known as kosher. Non-kosher food is known as treif, which originally referred to non-kosher meat only but now applies to all foods not prepared according to Jewish dietary laws. It is necessary for milk (milchig) and meat (fleishig) products to be kept completely separate in a kosher kitchen. The division commonly extends to different sets of crockery, cutlery, and different sinks to wash in. Glass utensils can be used for both milk and meat products because they are non-porous, and unlikely to hold traces of a previous meal. However, some Jews Some Jews boil kitchenware in water to remove impurities, while others might use a blowtorch. After eating meat, Jewish dietary law states a person must wait before eating dairy products; waiting times vary from two to six hours. > Meat & Poultry: Animals that chew their cud and possess spilt hooves are considered kosher (beef, lamb, veal), while pork and rabbits are forbidden. Game birds are accepted as kosher if they are slaughtered properly, but not if shot in the wild.
    [Show full text]
  • The International Jewish Cook Book
    THE INTERNATIONAL JEWISH COOK BOOK By FLORENCE KREISLER GREENBAUM Instructor in Cooking and Domestic Science 1600 RECIPES ACCORDING TO THE JEWISH DIETARY LAWS WITH the RULES for KASHERING * * * * * THE FAVORITE RECIPES OF AMERICA, AUSTRIA, GERMANY, RUSSIA, FRANCE, POLAND, ROUMANIA, Etc., Etc. SECOND EDITION 1919 *PUBLISHERS' NOTE* It is with pleasure, and pardonable pride, that the Publishers announce the appearance of The International Jewish Cook Book, which, "though we do say it ourselves," is the best and most complete kosher cook book ever issued in this country. It is the direct successor to the "Aunt Babette Cook Book," which has enjoyed undisputed popularity for more than a generation and which is no longer published. The International Jewish Cook Book is, however, far superior to the older book. It is much larger and the recipes are prepared strictly in accordance with the Jewish dietary laws. The author and compiler, Mrs. Florence K. Greenbaum, is a household efficiency woman, an expert Jewish cook, and thoroughly understands the scientific combining of foods. She is a graduate of Hunter College of New York City, where she made a special study of diet and the chemistry of foods. She was Instructor in Cooking and Domestic Science in the Young Women's Hebrew Association of New York, and is now Instructor and Lecturer for the Association of Jewish Home Makers and the Central Jewish Institute, both under the auspices of the Bureau of Jewish Education (Kehillah). Mrs. Greenbaum knows the housewife's problems through years of personal experience, and knows also how to economize. Many of these recipes have been used in her household for three generations and are still used daily in her home.
    [Show full text]
  • Bakery & Confectionery
    Bakery & Confectionery BAKERY & CONFECTIONERY CONTACT INFORMATION Head Offi ce Foodservice Centre Northern Ireland Offi ce Newcastle West Killamonan Down Business Park Limerick The Ward Downpatrick Ireland Co. Dublin BT30 9UP Tel: +353 (0)69 20200 Tel: +353 (0)1 4566550 Tel (NI): 028 4481 1500 Fax: +353 (0)69 20400 Fax (NI): 028 4481 2500 To Order: Email [email protected] Online pallasfoods.com/online Freefax 1800 20 20 10 Sales Representative Telesales Executive Name: ........................................................................................ Name: .......................................................................................... Phone: ....................................................................................... Phone: .......................................................................................... 1 & A Partnership in Excellence PALLAS FOODS AND FINDLATER WINE & SPIRIT GROUP WORKING TOGETHER TO DELIVER A PERFECTLY MATCHED RANGE OF EXCLUSIVE WINES FROM AROUND THE WORLD. FIND OUT MORE AT WWW.PALLASFOODS.COM/PRIVATE-VINES (R.O.I ONLY) 2 ONLINE ORDERING Convenient Order to suit your business Ease of Registration To find out more visit www.pallasfoods.com/online or talk to your Area Sales Manager 3 ORTING L PP OC U A S L F O S R R O EA VE 0 Y R 3 At Pallas Foods we believe in supporting local growers, producers, suppliers and customers. Throughout the years we have supported and nurtured numerous local suppliers to provide them with a route to market, we are first to market with new products and we have been the leader with our delivery and logistics network throughout the country. As a customer of Pallas Foods not only do you get the best in class of foodservice you also get a dedicated team working to source the widest range of produce both locally and internationally. In tandem with this you also get years of expertise from our chefs, our product specialists, our category management team and all other departments that make Pallas Foods the success it is today.
    [Show full text]
  • Food Culture in Germany
    Food Culture in Germany i Courtesy of Golden Section Graphics/Katharina Erfurth. ii Food Culture in Germany URSULA HEINZELMANN Food Culture around the World Ken Albala, Series Editor GREENWOOD PRESS Westport, Connecticut • London iii Library of Congress Cataloging-in-Publication Data Heinzelmann, Ursula. Food culture in Germany / Ursula Heinzelmann. p. cm. — (Food culture around the world, ISSN 1545–2638) Includes bibliographical references and index. ISBN-13: 978–0–313–34494–7 (alk. paper) 1. Cookery, German. 2. Food habits—Germany. I. Title. TX721.H453 2008 641.30943—dc22 2008007892 British Library Cataloguing in Publication Data is available. Copyright © 2008 by Ursula Heinzelmann All rights reserved. No portion of this book may be reproduced, by any process or technique, without the express written consent of the publisher. Library of Congress Catalog Card Number: 2008007892 ISBN: 978–0–313–34494–7 ISSN: 1545–2638 First published in 2008 Greenwood Press, 88 Post Road West, Westport, CT 06881 An imprint of Greenwood Publishing Group, Inc. www.greenwood.com Printed in the United States of America The paper used in this book complies with the Permanent Paper Standard issued by the National Information Standards Organization (Z39.48–1984). 10987654321 Illustrations by Gottfried Müller The publisher has done its best to make sure the instructions and/or recipes in this book are correct. However, users should apply judgment and experience when preparing reci- pes, especially parents and teachers working with young people. The publisher accepts no responsibility for the outcome of any recipe included in this volume. iv Contents Series Foreword by Ken Albala vii Preface ix Introduction xi Timeline xv 1.
    [Show full text]