RECIPE CONTENTS Xi CHAPTER 3 ACKNOWLEDGMENTS Xix INGREDIENTS 33 FOREWORD from the FIRST EDITION Xx
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Sauces Reconsidered
SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A. -
Grand Dinner Buffet Buffet Entrées
GRAND DINNER BUFFET Appetizer Landscape Display An artful array of international & domestic cheeses, crudites & dips, crackers, flatbreads Soup of the Day Assorted Rolls, Breads and Butter Seasonal Salad Bar Crisp seasonal greens, an abundant selection of assorted toppings & dressings BUFFET ENTRÉES Monday Thursday Short Ribs with a Red Wine Demi-Glace Roast Pork Loin Sliced with Apple Cider Brown Sauce & Baked Haddock with Lemon Crumb & Pinot Grigio Roasted Apples Beurre Blanc Baked Cod with Lemon Cracker Crumbs and Champagne Grilled Chicken Breast with a Mediterranean Salsa Beurre Blanc Parmesan Risotto Grilled Chicken Breast with Tomato Basil Salsa Green Beans with Grape Tomatoes Garden Herb Rice Pilaf Penne Pasta with Sicilian Sauce Sugar Snap Peas with Red & Yellow Peppers Ziti Pasta with Sicilian Sauce Tuesday Friday Roast sliced NY Sirloin with Bordelaise Sauce Baked Stuffed Sole with Spinach, Roasted Red Peppers and Grilled Flat Iron Steak with Chimichurri Sauce a Lemon Beurre Blanc Grilled Swordfish with Mediterranean Salsa Chicken Marsala Chicken Chasseur with Wild Mushroom Wine Sauce Wild & White Rice Pilaf with Cranberries Tri-color Oven Roasted Potatoes with Chive Butter Broccoli & Cauliflower Medley Broccoli and Matchstick Carrots Bow Tie Pasta with Pomodoro Sauce Penne Pasta with Pomodoro Sauce Wednesday Saturday Sliced Roast Top Sirloin with a Cabernet Demi-Glace Apple Brandy Short Ribs Baked Salmon with Mustard Tarragon Cream Garlic Shrimp Chicken Piccata with Lemon Butter Sauce Grilled Chicken with a Pineapple Mango -
ED335500.Pdf
DOCUMENT RESUME ED 335 500 CE 058 660 TITLE A Developmental Curriculum Plan To Achieve a Sequenced Curriculum between High School Courses in Food Preparation and the Mattatuck Community College Hospitality/Food Services Program. Final Report. INSTITUTICN Mattatuck Community Coll., Waterbury, CT. SPONS AGENCY Connecticut State Dept. of Education, Hartford. Div. of Vocational, Technical, and Adult Education. PUB DATE 31 Oct 90 NOTE 51p. PUB TYPE Guides - Classroom Use - Teaching Guides (For Teacher) (052) -- Tests/Evaluation Instruments (160) EDRS PRICE MFOl/PC03 Plus Postage. DESCRIPTORS *Articulation (Education); *Community Colleges; *Developmental Studies Programs; *Food Service; *Foods Instruction; Hiqh Schools; *Hospitality Occupations; Occupational Home Economics; Sequential App,.)ach; Skilled Occupations; Test Iterb; Two Year Colleges IDENTIFIERS *Mattatuck Community College CT ABSTRACT This document contains a developmental curriculum plan for an articulated curriculum in hospitality/food service for Connecticut's Mattatuck Community College and area high schools. The curriculum guide includes a course description, criteria for evaluation, attendance policy, objectives, a curriculum area outline, 17 content area objectives, a food preparation test based on the objectives, and a glossary of 213 culinary terms. Topics covered by the content area objectives are the following: kitchen organization; kitchen safety and sanitation; weights, measures, kitchen mathematics, and written recipes; tools and equipment; salads and dressings; sandwiches and appetizers; breakfast menu, dairy products, coffee, and tea; cooking methods; preparation, "mise en place," and fry preparation; vegetables and fruit; potatoes, rice, and pasta; stocks and sauces; soups; meats; poultry; seafood; and culinary terms. Test format includes multiple choice, fill-in, true/false, and short answer questions. (KC) *********************************************************************** * Reproductions supplied by EDRS are the best that can be made * * from the original document. -
Deluxe Traditional Buffet
ORANGE BLOSSOM CATERING DELUXE BUFFET MENU #15 Two Entrée Buffet Select One Entrée Carved Sirloin Of Beef Marchand de Vin Stuffed Breast Of Chicken-Spinach & Feta With A Rich Red Wine Sauce With Sweet Roasted Red Pepper Sauce Florida Grouper Provençale Carved Vermont Turkey Fresh Parsley, Butter, Garlic, Tomatoes Served With A Savory Giblet Gravy Carved Black Forest Ham Prime Ribs Of Beef Au Jus With Honey-Dijon Mustard Sauce Accompanied With Horseradish Crème Herbed Crusted Tenderloin of Beef Carved Tenderloin Of Beef With Caramelized Shallot Demi-Glace Served With A Rich Bordelaise Sauce Roasted Loin Of Pork Carved Beef Wellington Served With A Rosemary Demi Glace With A Duxelle Pâté En Croûte Carved Marinated Flank Steak Sautéed Medallions Of Beef Wild Mushroom Ragout Brandy, Cream, Pearl Onions, & Mushrooms Select One Additional Entrée Classic Seafood Newburg Sliced Bourbon Marinated Roast Pork Sherry Cream Sauce With Puff Pastry Served With Sautéed Tart Apple Slices Pasta Primavera With Parmesan Cream Baked Lasagna With Meat Sauce Rotelle With Assorted Seasonal Vegetables Or Vegetarian With A Creamy Béchamel Oriental Teriyaki Stir Fry Chicken Giant Ravioli Filled With Italian Cheeses Sautéed With Assorted Chinese Vegetables With An Alfredo Cream Or Marinara Sauce Grilled Marinated Chicken Breast Chicken Pecan Fresh Lemon & Herb Marinated Baked Breast Of Chicken With Pecan Sauce Seafood Penne Aurora Grilled Sherry Portobello Mushrooms In A Parmesan & Gruyere Cheese Sauce Marinated In Wine, With Hunter Sauce Sautéed Sirloin Tips Chasseur Sautéed Filet Of Snapper Niçoise Mushroom & Shallots Beurre Blanc Sauce Tomatoes, Garlic, Capers, Olives & Lemon Chicken Breast Marsala Chicken Au Porto With Marsala & Julienned Mushrooms Port Wine, Orange & Lemon Essence Yorkshire Baked Ham Carved Roasted Turkey Breast Currant, Port, Cinnamon & Orange Sauce With Sage Dressing & Giblet Gravy 220 Fourth Street North, St. -
Why Humans Like Junk Food
Why Humans Like Junk Food The Inside Story on Why You Like Your Favorite Foods, the Cuisine Secrets of Top Chefs, and How to Improve Your Own Cooking Without a Recipe! Steven A. Witherly, PhD iUniverse Inc. Publishing Lincoln, NE 68512 Copyright ISBN Disclaimer: The information, ideas, and suggestions in this book are not intended as a substitute for professional medical advice. Before following any suggestions contained in this book, you should consult your personal physician. Neither the author nor the publisher shall be liable or responsible for any loss or damage allegedly arising as a consequence of your use or application of any information or suggestions in this book. Excerpted from The French Laundry Copyright © 1999 by Thomas Keller And Bouchon Copyright © 2004 by Thomas Keller Used by Permission of Artisan, a division of Workman Publishing Co., New York All Rights Reserved Excerpted from Les Halles Cookbook Copyright © 2004 by Anthony Bourdain And The Nasty Bits Copyright © 2006 Reprinted by permission of Bloomsbury USA Scripture taken from the NEW AMERICAN STANDARD BIBLE Copyright © 1977 by The Lockman Foundation. Used by permission Contents Acknowledgments Fundamental Principles of Food Perception and Pleasure Chapter 1: Food Pleasure Theories and Principles The Stomach: the Second “Taste” System Glossary of Terms Used Why We Like Our Favorite Foods Chapter 2: Why We Like Corn Tortilla Chips Chapter 3: Why We Like Sandwich Cookies Chapter 4: Why We Like Vanilla Ice Cream Chapter 5: Why We Like Butter Chapter 6: Why We Like -
The Saucier's Apprentice: a Modern Guide to Classic French Sauces for the Home
ALSO BY RAYMOND SOKOLOV With the Grain The Jewish American Kitchen How to Cook: An Easy and Imaginative Guide for the Beginner Fading Feast: A Compendium of Disappearing American Regional Foods Wayward Reporter: The Life of A. J. Liebling Native Intelligence Great Recipes from The New York Times THIS IS A BORZOI BOOK PUBLISHED BY ALFRED A. KNOPF, INC. Copyright © 1976 by Raymond A. Sokolov All rights reserved under International and Pan-American Copyright Conventions. Published in the United States by Alfred A. Knopf, Inc., New York, and simultaneously in Canada by Random House of Canada Limited, Toronto. Distributed by Random House, Inc., New York. Library of Congress Cataloging in Publication Data Sokolov, Raymond A. The saucier’s apprentice. 1. Sauces. 2. Cookery, French. I. Title. TX819.A1S64 1976 641.8′14 75-34281 eISBN: 978-0-307-76480-5 Published March 29, 1976 Reprinted Seventeen Times v3.1 To my friends, who came to dinner with “vino et sale et omnibus cachinnis” Contents Cover Other Books by This Author Title Page Copyright Dedication Genealogies Acknowledgments Hors-d’Oeuvre A Brief History of French Sauces How to Use This Book Brown Sauces Small or Compound Brown Sauces White Sauces Sauces Derived from Ordinary Velouté Sauces Derived from Chicken Velouté Sauces Derived from Fish Fumet and Velouté The Béchamel Family The Emulsified Sauces Hollandaise and Its Cousins The Béarnaise Group An Anatomy of Mayonnaise Butter Sauces Compound Butters Dessert Sauces Fruit Sauces Miscellaneous Genealogies Brown Sauces Sauces Derived from Ordinary Velouté Sauces Derived from Chicken Velouté Sauces Derived from Fish Fumet and Velouté The Béchamel Family Acknowledgments George Lang encouraged me at the beginning. -
The Sauce Cookbook
The Sauce Cookbook 1436 Recipes Table Of Contents Vodka Cocktail Sauce 1 Egg Foo Yung with Mushroom Sauce 2 Insanely Easy Cranberry Sauce 3 Henry Bain Sauce 4 BBQ Sauce for Chicken 5 Ragu® Linguine with Red Clam Sauce 6 Mussels in Curry Cream Sauce 7 Spicy Creamy Tomato Sauce 8 Chicken Enchiladas with Creamy Green Chile Sauce 9 North Carolina Barbeque Sauce 10 Curry Sauce 11 Rosemary-Scented Pork Loin Stuffed With Roasted Garlic, Dried 12 Cheese Sauce Over Cauliflower 13 Smoked Sausage in Tomato Sauce 14 Mom's Spaghetti Sauce 15 Japanese Style Teriyaki Sauce 16 Panettone Bread Pudding with Spiced Orange Sauce 17 Soba with Toasted Sesame Seed Sauce 18 Cream Sauce With Herbs and No Dairy 19 Steak Sauce 20 Sherry Wine Sauce Chicken 21 Fish with Lemon Sauce 22 Tzatziki Sauce (Yogurt and Cucumber Dip) 23 Pasta with Hot Sausage Sauce 24 Sweet and Sour Sauce II 25 Riblets and Sauce 26 Four Cheese Sauce 27 Smoker Sauce 28 Southern Sauce 29 White Cream Sauce 30 Spaghetti 'n' Meat Sauce 31 Mushroom Hunter's Sauce 32 Amanda's Big Beef Sauce 33 Salmon with Creamy Dill Sauce 34 Western North Carolina Vinegar Barbeque Sauce 35 Table Of Contents Swordfish Steaks with Arugula and Basil Sauce 36 Peruvian Aji Sauce 37 European Fry Sauce 38 Secret Sauce Chicken 39 Cranberry Apple Sauce II 40 Meatballs with Mushroom Sauce 41 Pumpkin Ravioli with Hazelnut Cream Sauce 42 Sesame Dipping Sauce 43 Baked Lemon Chicken with Mushroom Sauce 44 Coffee Liqueur Bread Pudding with Caramel Sauce 45 Zucchini with Dill Weed and Garlic-Yogurt Sauce 46 Scallops with Red Pepper -
True Or False Chicken and Fish Bones Must Be Blanched Before Being
True or False Chicken and fish bones must be blanched before being used to make stock False True or False When blanching bones for stock, you should first rinse the bones, then place them in cold water. True True or False It is OK to add tomatoes when making brown stock. True True or False The major difference between making brown stock and making white stock is browning the bones and mirepoix. True True or False Gelatin extracted from bones is an important component of a good stock because it gives the stock body. True True or False When you are making stock, it is all right to let it boil as long as you have skimmed it carefully. False True or False Bones to be used in brown stocks should be rinsed or blanched before being used. False True or False Strained, hot stock should be placed in the refrigerator immediately, so that it will cool. False True or False Most vegetable stocks should be cooked for 1 1/2 to 2 hours. False True or False If properly refrigerated, stocks will keep for 2 to 3 weeks. False True or False It is not necessary to have a roux and a liquid at the same temperature when they are combined. True True or False A brown roux is made the same way as a white roux except it is cooked longer. True True or False Raw butter is sometimes added to a sauce to enrich it. True True or False Because lemon juice makes sauce curdle it is rarely used as a seasoning for sauces. -
Basic Food Prep Stocks Review
Basic Food Prep Stocks Review True/False 1. Chicken and fish bones must be blanched before being used to make stock. 2. When blanching bones for stock, you should first rinse the bones, then place them in cold water. 3. It is OK to add tomatoes when you are making brown stock. 4. The major difference between making brown stock and making white stock is browning the bones and mirepoix. 5. Gelatin extracted from bones is an important component of a good stock because it gives the stock body. 6. When you are making stock, it is all right to let it boil as long as you have skimmed it carefully. 7. Bones to be used in brown stocks should be rinsed or blanched before being used. 8. Strained, hot stock should be placed in the refrigerator immediately, so that it will cool. 9. Most vegetable stocks should be cooked for 1 1/2 to 2 hours. 10. If properly refrigerated, stocks will keep for 2 to 3 weeks. Multiple Choice 11. To make a gallon of white stock, you need: (a) 1 gallon of water, 2-3 lb. bones, 1 lb. mirepoix. (b) 4 qt. water, 4 lb. bones, 1 lb. mirepoix. (c) 6 qt. water, 2lb. bones, 1 lb. mirepoix. (d) 1 gallon of water, 4 lb. bones, 2 lb. mirepoix. 12. Some of the herbs most frequently used in a sachet for stocks include: (a) Thyme, parsley, bay leaf. (b) Parsley, basil, sachet. (c) Thyme, tarragon, bay leaf. (d) Sage, cloves, peppercorns. (e) All of the above. -
Flavors of the Saucier: Stocks, Sauces, and Soups Chef Amelie Zeringue with William R
Flavors of the Saucier: Stocks, Sauces, and Soups Chef Amelie Zeringue With William R. Thibodeaux Ph.D. ii | S t o c k s , S auces, & Soups Stocks, Sauces, & Soups | iii Flavors of the Saucier: Stocks, Sauces, and Soups Chef Amelie Zeringue With William R. Thibodeaux Ph.D. iv | S t o c k s , S auces, & Soups Stocks, Sauces, & Soups | v Contents Preface: viii Flavors of the Saucier: Stocks, Sauces, & Soups Chapter 1: Introduction and History of Sauce 1 Chapter 2: Light Stocks 23 Chapter 3: Brown Stocks and Demi-Glace 45 Chapter 4: Sauces and Thickening Agents 55 Chapter 5: Demi-Based Sauces 73 Chapter 6: Bechamel Based Sauces 81 Chapter 7: Veloute Based Sauces 89 Chapter 8: Tomato Based Sauces 95 Chapter 9: Hollandaise Based Sauces 101 Chapter 10: Miscellaneous Sauces 113 Chapter 11: Soups 119 Chapter 12: Gumbos 133 Chapter 13: Pureed, Thick Soups 137 Chapter 14: Bisques and Cream Soups 141 Chapter 15: Broth Based Soups 145 vi | S t o c k s , S auces, & Soups Notes: 151 Glossary: 153 Appendix: 185 Measurement and conversion charts: 187 Tree of Sauces: 189 Classification of Sauces: 191 Sauces & Terminology: 193 Design Principles for Plating Food: 215 Professional Associations: 221 Stocks, Sauces, & Soups | vii Limit of Liability/disclaimer of warranty and Safety: The user is expressly advised to consider and use all safety precautions described in this book or that might be indicated by undertaking the activities described in this book. Common sense must also be used to avoid all potential hazards and, in particular, to take relevant safety precautions concerning likely or known hazards involving food preparation, or in the use of the procedures described in this book. -
The Flavour Thesaurus
The Flavor Thesaurus A Compendium of Pairings, Recipes and Ideas for the Creative Cook Niki Segnit It seems fitting to dedicate this book to a pair: my cooking adviser and mother, Marian Stevens, and my writing adviser and husband, Nat Segnit. Contents Introduction ROASTED MEATY CHEESY EARTHY MUSTARDY SULFUROUS MARINE BRINE & SALT GREEN & GRASSY SPICY WOODLAND FRESH FRUITY CREAMY FRUITY CITRUSY BERRY & BUSH FLORAL FRUITY Bibliography A Note on the Author Copyright Page “. lamb and apricots are one of those combinations which exist together in a relation that is not just complementary but that seems to partake of a higher order of inevitability—a taste which exists in the mind of God. These combinations have the quality of a logical discovery: bacon and eggs, rice and soy sauce, Sauternes and foie gras, white truffles and pasta, steak-frites, strawberries and cream, lamb and garlic, Armagnac and prunes, port and Stilton, fish soup and rouille, chicken and mushrooms; to the committed explorer of the senses, the first experience of any of them will have an impact comparable with an astronomer’s discovery of a new planet.” John Lanchester, The Debt to Pleasure Introduction I hadn’t realized the depth of my dependence on cookbooks until I noticed that my copy of Elizabeth David’s French Provincial Cooking had fingernail marks running below the recipes. Here was stark evidence of my timidity, an insistence on clinging to a set of instructions, like a handrail in the dark, when after twenty years of cooking I should surely have been well enough versed in the basics to let go and trust my instincts. -
Q1.A) Define the Following Terms
Paper/Subject Code 82401/Food Production-I Q1.A) Define the following Terms: 1) Liason: In addition to being a thickening agent, the liaison of egg yolks and cream is used to finish a sauce by giving extra richness and smoothness. 2) Remouillage: the word translates as a "rewetting", which is a good way to think of the way that remouillage is made. Bones used to prepare a "primary stock" are reserved after the first stock is strained away from the bones. The bones are then covered with water, and a "secondary stock" is prepared. Some chefs argue that, if the first stock was made properly and simmered for the correct amount of time, there will be little if anything left in the bones to provide either flavor or body in the remouillage. 3) COAGULATION: Coagulation is defined as the change in the structure of protein (from a liquid form to solid or a thicker liquid) brought about by heat, mechanical action or acids. Enzymes may also cause protein coagulation e.g. cheese making. 4) Deglazing: To “de glaze” means to swirl a liquid in a sauté pan or other pan to dissolve cooked particles of food remaining on the bottom of the pan. It is an important technique for finishing sauces that accompany sautéed items. A liquid such as wine or stock is used to deglaze a sauté pan and then reduced by one-half or three-fourths. This reduction with added flavour of the pan drippings is then added to the sauce that is served with the item.