VFP - Contents

AMERICAN TECHNICAL PUBLISHERS ORLAND PARK, ILLINOIS 60467-5756

Thomas J. Hickey

Volume Food Preparation contains procedures commonly practiced in industry and the trade. Specific procedures vary with each task and must be performed by a qualified person. For maximum safety, always refer to specific manufacturer recommendations, insurance regulations, specific job site and plant procedures, applicable federal, state, and local regulations, and any authority having jurisdiction. The material contained herein is intended to be an educational resource for the user. American Technical Publishers, Inc. assumes no responsibility or liability in connection with this material or its use by any individual or organization.

Cover Photos: Sullivan University American Technical Publishers, Inc., Editorial Staff Editor in Chief: Jonathan F. Gosse Vice President — Production: Peter A. Zurlis Director of Product Development: Cathy A. Scruggs Art Manager: Jennifer M. Hines Multimedia Manager: Carl R. Hansen Technical Editor: Lawrence E. Pierce Copy Editor: Dane K. Hamann Editorial Assistant: Amy B. Weissenburger

Cover Design: Jennifer M. Hines Illustration/Layout: Melanie G. Doornbos Nicholas W. Basham Jennifer M. Hines Robert M. McCarthy Joshua P. Hugo DVD Development: Amanda N. Sidorowicz Daniel Kundrat Nicole S. Polak Hannah A. Swidergal Kathleen A. Moster Cory S. Butler Kathryn C. Deisinger

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CVap is a registered trademark of Winston Products Inc. Drifond is a registered trademark of Sucrest Corporation. MINOR’S is a registered trademark of Société des Produits Nestlé S.A. Old Bay is a registered trademark of McCormick & Company, Incorporated. Rational is a registered trademark of Rational AG. SeafoodWatch is a registered trademark of the Monterey Bay Aquarium Foundation. ServSafe is a registered trademark of The National Restaurant Association Educational Foundation. Tabasco is a registered trademark of McIlhenny Company. Tanimura & Antle is a registered trademark of Tanimura & Antle Fresh Foods, Inc. Vita-Mix is a registered trademark of Vita-Mix Corporation. Wheaties is a registered trademark of General Mills IP Holdings II, LLC. Quick Quiz, Quick Quizzes, and Master Math are either registered trademarks or trademarks of American Technical Publishers, Inc.

© 2013 by American Technical Publishers, Inc. All rights reserved 1 2 3 4 5 6 7 8 9 – 13 – 9 8 7 6 5 4 3 2 1 Printed in the United States of America ISBN 978-0-8269-4253-1

This book is printed on recycled paper.

Seeing a need in the industry, Robert G. Haines translated a vision into a book that focused on quantity food preparation. Published in 1968 as Food Preparation for Hotels, Restaurants, and Cafeterias, the book was widely acclaimed as an invaluable instructional reference that filled a void for commercial food professionals. Over the years, thousands of students have benefited from the sharing of his knowledge, expertise, and insights in this classic book.

The dedication and spirit embodied in the career of Robert Haines was reflected in his knowledge of cooking and the practical approach of his writing.

Robert Haines held many positions in the foodservice industry over 30 years, beginning in the U.S. Navy as a cook on a minesweeper during World War II and continuing in a variety of commercial kitchens and as an instructor of foodservice students. In response to needs identified by the Cincinnati Hotel Association and the Cooks Union of Cincinnati, Mr. Haines joined the faculty at Norwood High School in 1953 and opened the first foodservice training program with a restaurant that served the public. After 21 years of success at Norwood, and 11 years at Scarlet Oaks JVS, Mr. Haines also served as head of the executive dining room at Cincinnati Milacron before retiring.

In order to continue to meet the evolving instructional needs of foodservice professionals, American Technical Publishers sought the expertise of another dedicated industry leader. Chef Thomas J. Hickey Sr., CEC, CCE, CHE, CFE, HOGT, is a certified executive chef, certified culinary educator, certified hospitality educator, certified food executive, and an active member of the Honorable Order of the Golden Toque. Chef Hickey served as the Grand Commander of the Honorable Order of the Golden Toque from 2008–2010. He is also a member of the Les Amis d’Escoffier Society, American Culinary Federation, International Food Service Executives Association, Research Chefs Association, and National Restaurant Association.

Chef Hickey launched his career at the age of 18 when he entered the U.S. Army and was trained as a cook and a baker. He served 22 years and retired as a Chief Warrant Officer/Food Service Technician. Building on his military experience, Chef Hickey advanced his skills by working in professional kitchens in Korea, Japan, Germany, Turkey, and Pennsylvania. He has received numerous U.S. culinary competition medals in addition to both a silver medal and a bronze medal in the 1984 Culinary Olympics in Frankfurt, Germany. The highlight of his career was being in charge of all food service for the 1984 Presidential Inauguration of Ronald Reagan.

After retiring from the U.S. Army, Chef Hickey was an instructor at the Baltimore International Culinary Institute.

In 1987, he moved to Louisville, Kentucky to start the culinary program at Sullivan University’s (formerly Sullivan College) National Center for Hospitality Studies (NCHS) where he served as culinary chairman for the next 18 years and as Director for 4 years. Chef Hickey currently represents NCHS as Chef Ambassador. Chef Hickey and his writing have been featured in Food & Dining Magazine, The National Culinary Review, The Lane Report, and US Airways Magazine.

Chef Hickey has greatly expanded upon the trusted legacy of Robert Haines with enhanced practical content and proven volume recipes that are required to prepare foodservice professionals for success. The commitment to excellence and applied approach to learning exemplified by these two renowned leaders is shared within the pages of Volume Food Preparation.

The author and publisher are grateful for the technical information and assistance provided by the following individuals.

SGM Mark W. Warren, CEC, AAC Joint Culinary Center of Excellence United States Army

Frank P. Sclafani, Sr., CEC, FMP Owner, Sclafani Cooking School Metairie, LA

Faculty, staff, and students of Sullivan University, National Center for Hospitality Studies

The author and publisher would like to thank the following companies, organizations, and individuals for providing images.

ACP, Inc. All-Clad Metalcrafters Alpha Baking Co., Inc. American Egg Board American Lamb Board American Metalcraft, Inc. Barilla America, Inc. Basic American Foods The Beef Checkoff Blackberry’s Pancake House Blodgett Oven Company Browne Foodservice Bunn-O-Matic Corporation California Fresh Apricot Council California Strawberry Commission Canada Beef Inc. Carlisle FoodService Products Charlie Trotter’s Chef Eric LeVine Chef’s Choice® by EdgeCraft Corporation Cooper-Atkins Corporation Cres Cor CROPP Cooperative Czimer’s Game & Seafoods, Inc. Dakota Growers Pasta Co. Daniel NYC D’Artagnan, Photography by Doug Adams Studio Detecto, A Division of Cardinal Scale Manufacturing Co. Dexter-Russell, Inc. Edlund Co. Edward Don & Company Eloma Combi Ovens Entourage Florida Department of Agriculture and Consumer Services

Florida Department of Agriculture and Consumer Services, Bureau of Seafood and Aquaculture Marketing Florida Department of Citrus Fluke Corporation Fortune Fish Company Frieda’s Specialty Produce Frymaster Harbor Seafood, Inc. Henny Penny Corporation Hobart House Foods Idaho Potato Commission Indian Harvest Specialtifoods, Inc./ Rob Yuretich InterMetro Industries Corporation Irinox USA Kolpak Lincoln Foodservice L. Isaacson and Stein Fish Company Manitowoc Beverage Systems Matfer Bourgeat USA McCain Foods USA Melissa’s Produce Mercer Cutlery Messermeister MINOR’S® Mushroom Council National Cancer Institute National Cherry Growers and Industries Foundation National Honey Board National Oceanic and Atmospheric Administration/Department of Commerce National Onion Association The National Pork Board National Pork Producers Council

National Turkey Federation National Watermelon Promotion Board NSF International Paderno World Cuisine Pear Bureau Northwest Perdue Foodservice, Perdue Farms Incorporated Planet Hollywood International, Inc. PolyScience Rebecca Allen Photography Rishi Tea Robot Coupe USA Service Ideas, Inc. Southern Pride Strauss Free Raised Sullivan University Tanimura & Antle® True FoodService Equipment, Inc. Tyco/ANSUL United States Department of Agriculture United States Potato Board U.S. Apple Association U.S. Army U.S. Fish & Wildlife Service U.S. Highbush Blueberry Council U.S. Range Viking Commercial Vita-Mix® Corporation The Vollrath Company, LLC Vulcan-Hart, a division of the ITW Food Equipment Group LLC Wendy’s International, Inc. Wisconsin Milk Marketing Board, Inc.

CHAPTER

1

FOODSERVICE CAREERS

1

Volume Foodservice Venues Government Venues • Education Venues • Healthcare Venues • Hospitality Venues • Entertainment Venues • Corporate Venues

Volume Foodservice Types Counter and Table Service • Buffet and Cafeteria Service • Catering and Banquet Service

Volume Foodservice Opportunities Back-of-House (BOH) Positions • Front-of-House (FOH) Positions • FOH and BOH Interaction • Education and Training Pathways

Employability Skills Personal Hygiene and Health • Professional Attire and Attitude • Communication Skills • Teamwork Skills

Employment Preparation Employment Applications • Job Interviews and Follow-Ups

CHAPTER

2

SAFETY AND SANITATION

17

Kitchen Safety Personal Protective Equipment • Tools and Equipment • Personal Injuries • Chemical Safety • Fire Safety

Food Safety Foodborne Illness • Contamination

Sanitation Hygiene • Cleaning and Sanitizing • Pest Management

Flow of Food Receiving Food • Storing Food • Preparing Food • Serving Food • Hazard Analysis and Critical Control Point

CHAPTER

3

TOOLS AND EQUIPMENT Knife Construction Knife Blades • Knife Tangs • Knife Handles • Knife Bolsters and Rivets

Knife Types Large Knives • Small Knives • Specialized Cutting Tools

Knife Safety and Care Knife Grip and Positioning • Sharpening Knives • Honing Knives

Basic Knife Cuts Slicing Cuts • Stick Cuts • Dice Cuts • Chopping and Mincing

Measuring Tools Measuring Spoons and Cups • Portion Control Scoops • Ladles • Spoodles • Funnels • Thermometers • Scales (continued on next page)

39

(continued from previous page)

CHAPTER

3

TOOLS AND EQUIPMENT

39

Preparation Tools

Strainers, Sieves, and Skimmers • Mixing and Blending Tools • Baking and Pastry Tools • Turning and Lifting Tools

Professional Cookware Pots • Pans • Ovenware

Equipment

Safe Equipment Operation • Preparation Equipment • Cooking Equipment • Holding and Serving Equipment • Cooling Equipment

Portable Catering Equipment

Grills • Hot Plates • Transport Cabinets • Insulated Beverage Dispensers • Banquet Tables

CHAPTER

4

INVENTORY AND COST CONTROL

97

Standardized Recipes Standard Units of Measure

Measuring Weight • Measuring Volume • Measuring Count • Measurement Equivalents

Scaling Recipes

Multiplying Scaling Factors

Calculating Food Costs

As-Purchased Costs • Edible-Portion Costs • Yield Percentages • As-Served Costs • Receiving and Storing Food

CHAPTER

5

NUTRITION FUNDAMENTALS Nutrients

Proteins • Carbohydrates • Lipids • Vitamins • Minerals • Water

Dietary Recommendations

Grains • Vegetables • Fruits • Dairy Foods • Protein Foods • Oils • Nutrition Facts Labels

Dietary Considerations

Food Allergies • Food Intolerances • Obesity and Related Diseases • Plant-Based Diets

Nutritious Volume Cooking

Whole Foods • Meat Alternatives • Ingredient Substitutions • Cooking Methods • Portion Sizes

115

CHAPTER

6

VOLUME COOKING METHODS

137

Heat Transfer

Conduction Heat Transfer • Convection Heat Transfer • Radiation Heat Transfer

Dry-Heat Cooking Methods

Sautéing • Frying • Broiling and Grilling • Barbequing • Roasting and Baking

Moist-Heat Cooking Methods

Poaching • Simmering • Boiling and Blanching • Steaming

Combination Cooking Methods Stewing • Braising

Preparing Food in Volume Markets

Using Convenience Products • Partially and Fully Cooked Foods • Production Scheduling • Progressive Cooking

CHAPTER

7

BEVERAGE PREPARATION

159

Water

Tap Water • Still Water • Sparkling Water

Juices Milk Coffees

Iced Coffee • Decaffeinated Coffees • Instant Coffees

Teas

Green Teas • Black Teas • Oolong Teas • Herbal Beverages • Iced Teas

Soft Drinks Blended Drinks

CHAPTER

8

BREAKFAST PREPARATION Eggs

Identifying Eggs • Storing Eggs • Preparing Eggs • Serving Eggs

Breakfast Meats and Fish

Identifying Breakfast Meats and Fish • Storing Breakfast Meats and Fish • Preparing Breakfast Meats and Fish

Breakfast Starches

Identifying Breakfast Starches

Breakfast Fruits and Vegetables

173

CHAPTER

9

FRUIT AND CHEESE PREPARATION

195

Fruits

Pomes • Citrus Fruits • Berries • Grapes • Stone Fruits • Melons • Tropical Fruits • Fruit Convenience Products • Storing Fruit • Preparing Fruit

Cheeses

Fresh Cheeses • Soft Cheeses • Semisoft Cheeses • Blue-Veined Cheeses • Hard Cheeses • Grating Cheese • Goat and Sheep Milk Cheeses • Cheese Convenience Products • Storing Cheeses

CHAPTER

10

APPETIZER AND SANDWICH PREPARATION

227

Appetizers Types of Appetizers

Cold Starters • Stuffed and Filled Starters • Fried Starters • Skewered Starters • Dips • Raw Bars • Small Plates • Appetizer Convenience Products

Sandwiches Sandwich Components

Sandwich Bases • Sandwich Fillings • Sandwich Spreads • Sandwich Garnishes • Sandwich Convenience Products

Types of Sandwiches

Hot Sandwiches • Cold Sandwiches

CHAPTER

11

SALAD PREPARATION Salad Components

Salad Dressings • Salad Greens • Vegetables • Beans • Pasta • Fruits • Meats, Poultry, and Seafood • Garnishes • Salad Convenience Products

Salad Types

Tossed Salads • Bound Salads • Composed Salads • Vegetable Salads • Bean Salads • Pasta Salads • Fruit Salads • Gelatin Salads

Serving Salads

Plated Salads • Salad Bars

257

CHAPTER

12

STOCK, SAUCE, AND SOUP PREPARATION

283

Stocks

Stock Ingredients • Preparing Stocks • Stock Convenience Products

Sauces

Sauce Ingredients • Mother Sauces • Butter Sauces • Other Sauces • Sauce Convenience Products

Soups

Soup Ingredients • Clear Soups • Thick Soups • Soup Convenience Products

CHAPTER

13

MEAT PREPARATION

311

Identifying Beef

Primal and Fabricated Cuts of Beef • Beef Convenience Products

Identifying Veal

Primal and Fabricated Cuts of Veal • Veal Convenience Products

Identifying Pork

Primal and Fabricated Cuts of Pork • Pork Convenience Products

Identifying Lamb

Primal and Fabricated Cuts of Lamb • Lamb Convenience Products

Receiving and Storing Meats Cooking Meats

Checking and Determining Doneness of Meats • Grilling and Broiling Meats • Roasting and Baking Meats • Sautéing and Frying Meats • Braising and Stewing Meats

CHAPTER

14

POULTRY PREPARATION Identifying Poultry

Identifying Chickens • Identifying Turkeys • Identifying Ducks • Poultry Convenience Products

Storing Poultry Fabricating Poultry

Whole Poultry and Fabricated Cuts • Trussing Whole Poultry • Cutting Poultry into Halves • Cutting Poultry into Quarters and Eighths • Boning Legs and Thighs

Cooking Poultry

Checking for Doneness of Poultry • Grilling and Broiling Poultry • Sautéing and Stir-Frying Poultry • Frying Poultry • Roasting Poultry • Baking Poultry • Stewing and Braising Poultry

Carving Poultry

347

CHAPTER

15

SEAFOOD PREPARATION

371

Finfish

Inspections and Grades of Finfish • Roundfish • Flatfish • Fish Convenience Products • Receiving and Storing Finfish • Cooking Finfish

Shellfish

Crustaceans • Mollusks • Cephalopods • Shellfish Convenience Products • Receiving and Storing Shellfish • Cooking Shellfish

CHAPTER

16

POTATO, PASTA, AND GRAIN PREPARATION

407

Potatoes

Identifying Potatoes • Mealy Potatoes • Waxy Potatoes • New Potatoes • Sweet Potatoes and Yams • Potato Convenience Products • Storing Potatoes • Preparing Potatoes

Pasta

Identifying Pasta • Storing Pasta • Preparing Pasta

Grains

Identifying Grains • Grain Convenience Products • Storing Grains • Preparing Grains

CHAPTER

17

VEGETABLE AND LEGUME PREPARATION Vegetables

Bulb Vegetables • Tubers and Root Vegetables • Leaf Vegetables • Stem Vegetables • Seed and Pod Vegetables • Fruit-Vegetables • Mushrooms • Vegetable Convenience Products • Storing Vegetables • Preparing Vegetables

Legumes

Beans • Peas • Lentils • Legume Convenience Products • Storing Legumes • Preparing Legumes

435

CHAPTER

18

QUICK BREAD AND COOKIE PREPARATION

469

Batter and Dough Ingredients

Flours • Leavening Agents • Fats • Sugars • Liquids • Eggs • Quick Bread and Cookie Convenience Products

Mixing Batters and Doughs

Biscuit Mixing Method • Muffin Mixing Method • Creaming Mixing Method • Single-Stage Mixing Method

Preparing Quick Breads

Biscuits and Scones • Muffins • Popovers • Cornbreads • Quick Bread Loaves

Storing Quick Breads Preparing Cookies

Drop Cookies • Sheet Cookies • Bar Cookies • Pressed Cookies • Molded Cookies • Icebox Cookies • Rolled Cookies

Storing Cookies

CHAPTER

19

YEAST BREAD AND DOUGH PREPARATION

491

Types of Yeast Doughs Yeast Dough Ingredients

Flours • Yeasts • Liquids • Fats • Eggs • Sugar and Salt • Starters • Yeast Dough Convenience Products

Yeast Bread and Dough Production

Scaling Ingredients • Mixing Ingredients • Kneading Doughs • Fermenting Doughs • Punching Down Doughs • Scaling Doughs • Rounding Doughs • Making Up Doughs • Proofing Doughs • Baking Yeast Breads • Cooling and Storing Yeast Breads

Yeast Dough Preparation Methods

Straight Dough Method • Sponge Dough Method • Laminated Dough Method

CHAPTER

20

PASTRY AND DESSERT PREPARATION Pastries

Pie Dough Ingredients • Types of Piecrusts • Fruit Pie Fillings • Cream Pie Fillings • Custard Pie Fillings • Chiffon Pie Fillings • Pie Filling Convenience Products • Toppings

Cakes

Cake Ingredients • Cake Convenience Products • Cake Mixing Methods • Baking Cakes • Icings • Fillings and Decorations

Custards

Baked Custards • Custard Sauces/Pastry Creams • Puddings • Soufflés • Custard Convenience Products

Dessert Creams

Chantilly Cream • Bavarian Creams • Chiffons • Mousses • Cream Convenience Products

Frozen Desserts

Ice Creams • Sorbets • Frozen Dessert Convenience Products

Specialty Fruit Desserts

Cobblers • Baked Fruits • Poached Fruits

Dessert Sauces

Fruit Sauces • Dessert Sauce Convenience Products

505

VOLUME RECIPES

541

Beverages and Breakfast • Fruits and Cheeses • Appetizers • Sandwiches • Salads • Stocks and Soups • Sauces • Beef • Veal • Pork • Lamb • Poultry • Finfish • Shellfish • Potatoes • Pasta • Grains • Vegetables • Legumes • Quick Breads and Cookies • Yeast Breads and Doughs • Pastries and Desserts

MATH APPENDIX

797

GLOSSARY

811

RECIPE INDEX

833

INDEX

843

• • • •

Quick Quizzes® Illustrated Glossary Flash Cards Checkpoints and Review Questions

• • • •

Volume Recipes Master Math® Problems Media Library ATPeResources.com

CHAPTER 2:

CHAPTER 7:

Handwashing . . . . . . . . . . . . . . . . . . . . . . . . . 27 Warewashing in Three-Compartment Sinks . . 29

Cleaning a Coffee Brewer. . . . . . . . . . . . . . . 165 Daily Cleaning of an Iced Tea Brewer. . . . . . 168 Cleaning Soft Drink Dispensing Equipment . 170

CHAPTER 3:

CHAPTER 8:

SAFETY AND SANITATION

BEVERAGE PREPARATION

BREAKFAST PREPARATION

TOOLS AND EQUIPMENT Proper Cutting . . . . . . . . . . . . . . . . . . . . . . . .

Sharpening Knives . . . . . . . . . . . . . . . . . . . . .

Honing Knives . . . . . . . . . . . . . . . . . . . . . . . .

Making Diagonal Cuts . . . . . . . . . . . . . . . . . .

Making Chiffonade Cuts . . . . . . . . . . . . . . . . .

Making Dice Cuts . . . . . . . . . . . . . . . . . . . . . .

Dicing Onions . . . . . . . . . . . . . . . . . . . . . . . . .

Chopping . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Mincing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Cleaning a Grill . . . . . . . . . . . . . . . . . . . . . . . .

48 49 50 51 52 53 54 55 56 78

Scrambling Eggs . . . . . . . . . . . . . . . . . . . . .

Sautéing Eggs Whole . . . . . . . . . . . . . . . . . .

Preparing Folded Omelets . . . . . . . . . . . . . .

Preparing Frittatas . . . . . . . . . . . . . . . . . . . .

Preparing Shirred Eggs . . . . . . . . . . . . . . . .

Poaching Eggs . . . . . . . . . . . . . . . . . . . . . . .

Cooking Eggs in the Shell . . . . . . . . . . . . . .

Preparing Pancakes . . . . . . . . . . . . . . . . . . .

176 177 179 180 181 182 183 188

CHAPTER 9:

FRUIT AND CHEESE PREPARATION CHAPTER 6:

VOLUME COOKING METHODS Sautéing . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Stir-Frying . . . . . . . . . . . . . . . . . . . . . . . . . . .

Breading . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Battering . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Deep-Frying . . . . . . . . . . . . . . . . . . . . . . . . .

Broiling . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Grilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Baking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Shallow Poaching . . . . . . . . . . . . . . . . . . . . .

Simmering . . . . . . . . . . . . . . . . . . . . . . . . . .

Blanching . . . . . . . . . . . . . . . . . . . . . . . . . . .

Steaming . . . . . . . . . . . . . . . . . . . . . . . . . . .

Stewing. . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Braising. . . . . . . . . . . . . . . . . . . . . . . . . . . . .

141 142 143 144 144 146 147 149 150 151 152 152 153 154 155

Coring Apples. . . . . . . . . . . . . . . . . . . . . . . .

Cutting Citrus Supremes . . . . . . . . . . . . . . .

Seeding Muskmelons . . . . . . . . . . . . . . . . . .

Coring Pineapples . . . . . . . . . . . . . . . . . . . .

197 199 206 208

CHAPTER 10:

APPETIZER AND SANDWICH PREPARATION Preparing Large Quantities of Sandwiches . . . 241 Preparing Multidecker Sandwiches . . . . . . . 252

CHAPTER 11:

SALAD PREPARATION Removing the Core from Head Lettuce . . . . 261 Washing Salad Greens. . . . . . . . . . . . . . . . . 262 Preparing Romaine Lettuce . . . . . . . . . . . . . 264

CHAPTER 12:

CHAPTER 17:

Preparing White Stocks . . . . . . . . . . . . . . . . 287 Preparing Brown Stocks . . . . . . . . . . . . . . . . 288 Preparing Roux . . . . . . . . . . . . . . . . . . . . . . 293

Cleaning Leeks. . . . . . . . . . . . . . . . . . . . . . . 438 Coring Peppers. . . . . . . . . . . . . . . . . . . . . . . 450 Pressure Steaming . . . . . . . . . . . . . . . . . . . . 458

STOCK, SAUCE, AND SOUP PREPARATION

VEGETABLE AND LEGUME PREPARATION

CHAPTER 13:

MEAT PREPARATION Carving a Bone-In Prime Rib . . . . . . . . . . . . 340 Carving a Roast Leg of Lamb. . . . . . . . . . . . 341

CHAPTER 14:

CHAPTER 18:

QUICK BREAD AND COOKIE PREPARATION Using the Biscuit Mixing Method . . . . . . . . . 475 Using the Muffin Mixing Method . . . . . . . . . . 476 Using the Creaming Mixing Method . . . . . . . 477

POULTRY PREPARATION Trussing Whole Poultry . . . . . . . . . . . . . . . . .

Cutting Poultry into Halves . . . . . . . . . . . . . .

Cutting Poultry into Quarters and Eighths . .

Boning Legs and Thighs . . . . . . . . . . . . . . . .

Partially Boning Legs and Thighs . . . . . . . . .

Carving Large Poultry. . . . . . . . . . . . . . . . . .

354 355 356 357 358 369

CHAPTER 15:

YEAST BREAD AND DOUGH PREPARATION Kneading Yeast Dough . . . . . . . . . . . . . . . . . 497

CHAPTER 20:

SEAFOOD PREPARATION Fabricating Roundfish. . . . . . . . . . . . . . . . . . 375 Filleting Flatfish. . . . . . . . . . . . . . . . . . . . . . . 381

CHAPTER 16:

POTATO, PASTA, AND GRAIN PREPARATION Simmering Potatoes . . . . . . . . . . . . . . . . . . .

Baking Potatoes . . . . . . . . . . . . . . . . . . . . . .

Preparing Potato Casseroles . . . . . . . . . . . .

Deep-Frying Potatoes. . . . . . . . . . . . . . . . . .

Boiling Pasta. . . . . . . . . . . . . . . . . . . . . . . . .

Preparing Pilafs . . . . . . . . . . . . . . . . . . . . . .

Preparing Risottos . . . . . . . . . . . . . . . . . . . .

CHAPTER 19:

411 412 414 415 421 430 432

PASTRY AND DESSERT PREPARATION Preparing Pie Fillings Using the Cooked Fruit Method. . . . . . . . . . . . . . . . . .

Preparing Pie Fillings Using the Cooked Juice Method . . . . . . . . . . . . . . . . .

Preparing Cream Pie Fillings . . . . . . . . . . . .

Preparing Chiffon Pie Fillings . . . . . . . . . . . .

Mixing Cake Batter Using the Creaming Mixing Method . . . . . . . . . . . . . .

Mixing Cake Batter Using the Two-Stage Mixing Method. . . . . . . . . . . . . .

Mixing Cake Batter Using the Foam Mixing Method. . . . . . . . . . . . . . . . . .

Forming a Paper Pastry Bag . . . . . . . . . . . .

510 511 513 515 520 520 522 529

Volume Food Preparation presents learners with the knowledge and skills needed for employment in the foodservice industry. This foundational textbook addresses production in volume foodservice operations serving government, education, healthcare, hospitality, entertainment, and corporate venues. The textbook also focuses on the use of appropriate equipment, cooking methods, and proven recipes to prepare food in volume settings for both on-site and off-site service.

Volume Food Preparation is designed to help learners easily understand and apply key culinary concepts in a volume kitchen. The textbook includes procedures and proven recipes for hands-on skills practice. Large illustrations provide visual references for fundamental concepts and procedures. Special features that enhance the contextual learning experience of the topics covered in the textbook include the following: • • • • •

Production Tips offer ways to improve food preparation efficiency.

Sanitation Tips identify precautions necessary to prevent foodborne illness.

Safety Tips identify precautions necessary to prevent injuries to staff or guests.

Nutrition Notes provide nutritional information or tips for healthy food preparation.

QR Codes at the end of each chapter enable access to digital resources.

Each chapter is divided into several sections. The objectives at the beginning of each section establish the learning goals supported by the written and visual content presented. Vocabulary terms are italicized when they are defined within the chapter. Checkpoints at the end of each section reinforce the content presented. The chapter summary provides a synopsis of the core content. The review questions relate directly back to the objectives covered in the chapter.

In the preparation chapters, proven recipes support the content presented. Each of the over 750 recipes are scaled for volume use. Volume recipes located at the back of the book offer a wide variety of additional opportunities for skill development. A math appendix that reviews the basic math skills used in the volume kitchen is also included.

The Publisher

Section Objectives identify the main concepts addressed within that section of the chapter.

Safety Tips identify precautions necessary to prevent injuries to staff or guests.

Nutrition Notes provide nutritional information or tips for healthy food preparation.

Sanitation Tips identify precautions necessary to prevent foodborne illness.

Production Tips offer ways to improve food preparation efficiency.

Volume Recipes offer additional opportunities for skill development.

Checkpoints help learners review section content.

Chapter Summaries provide concise reviews of the content covered in each chapter.

Review Questions reinforce comprehension of chapter content.

Recipes provide opportunities to apply chapter concepts.

QR Codes at the end of each chapter enable access to digital resources.

Nutritional Facts provide USDA nutritional information based on individual servings.

Quick Response (QR) codes located at the end of each chapter offer easy access to related information on the Internet using smartphone technology. To access content using a QR code, follow these steps: 1. Download a QR code reader application to the smartphone.

2. Open the application and scan the QR code on the book page with the smartphone.

3. View the displayed content or click on the hyperlink to access the related content.

The Interactive DVD included with this textbook provides an array of learning tools that reinforce and enhance the information detailed in the book. Information about using the Volume Food Preparation Interactive DVD is included on the last page.

The Interactive DVD is a self-study aid that includes the following: • Quick Quizzes® that provide 10 interactive questions for each chapter with embedded links to highlighted content within the textbook and to the Illustrated Glossary.

• An Illustrated Glossary that provides a helpful reference to commonly used terms. Selected terms are linked to interactive illustrations or media clips.

• Flash Cards that provide a self-study/review tool to match terms, definitions, tools and equipment, and French terms (including audio pronunciations) found in the textbook.

• Checkpoints and Review Questions in PDF format that allow learners to demonstrate knowledge of chapter concepts.

• Volume Recipes that provide a convenient digital version of each recipe included in the book.

• Master Math® Problems that review the basic math skills used in the volume kitchen.

• A Media Library that consists of animated illustrations and video clips that reinforce textbook content.

• ATPeResources.com, which links to online instructional resources that support continued learning.

To obtain information on related products visit the American Technical Publishers website at www.atplearning.com.

The Publisher