Professional Cooking for Canadian Chefs, Eighth Edition Solution Manual

Type:

Solution Manual

Resource:

Professional Cooking for Canadian Chefs

Edition:

8th Edition

Author(s):

Wayne Gisslen

CHAPTER 1 The Food-Service Industry Chapter Goals After studying this chapter, the student should be able to: 1.

2.

3.

4.

5.

Name and describe four major developments that significantly changed the foodservice industry in the twentieth century.

Identify seven major stations in a classical kitchen.

Explain how the size and type of an operation influence the organization of the modern kitchen.

Identify and describe three skill levels of food production personnel.

Identify eight behavioral characteristics that food service workers should develop and maintain to achieve the highest standards of professionalism.

Chapter Outline Outline and page numbers I.

A History of Modern Food Service (2-7)

Points of emphasis The development of modern kitchens and cooking techniques.

The importance of Escoffier’s contributions.

The influence of modern technology on food service.

II.

The Organization of Modern Kitchens (8-11)

The purpose of kitchen operations; types of food service operations; stations or positions in modern kitchens; skills required for various jobs.

III.

Standards of Professionalism (11-13)

Importance of professional attitudes; importance of experience.

Chapter Overview and Suggestions This chapter gives the students an overall view of the profession they are entering.

Most instructors find that students like to read this kind of background information, to help them put the industry in perspective. Instructors with limited class time may wish to assign this chapter as outside reading.

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The discussion of professionalism has the most direct bearing on the students’ ultimate success in their careers.

The topics of sous vide and molecular gastronomy (also called avant garde cuisine or modernist cuisine) are introduced in this chapter, but more detailed discussion of these topics is included in Chapter 6.

If time is available: visit a commercial kitchen, either as a class or as individual assignments. Students write a report on their observations, including the following information: • Type of facility (restaurant, hospital kitchen, etc.) and the type of foods being prepared.

• Size of facility (number of employees, number of meals served).

• Titles of employees, tasks being performed by each, and the skills required.

Follow with class discussion of observations and impressions.

Key Points to Review How have the following developments changed the food-service industry: development of new equipment; availability of new food products; greater understanding of food safety and nutrition? pp. 3–4: Modern Technology How have international cuisines influenced and changed cooking in North America? pp. 6–7: International Influences What are the major stations in a classical kitchen? What are their responsibilities? pp. 8-9: The Classical Brigade How do the size and type of a food service operation affect how the kitchen is organized? p. 8: The Basis of Kitchen Organization, and p. 9: Modern Kitchen Organization What are the three basic skill levels of modern kitchen personnel? p. 10: Skill Levels What are eight personal characteristics that are important to the success of a food-service professional? pp. 11–13: Standards of Professionalism

Sample Test Questions Multiple Choice 1.

The chef Carême is famous for: (a) the development of the classical brigade system that is still in use in many of today's kitchens.

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2.

(b) refining and organizing cooking techniques, recipes, and menus, and thus bringing cooking out of the Middle Ages and into the modern period. (c) the introduction of food preservation techniques, such as freezing, that caused revolutionary changes in food service and in eating habits. (d) none of these.

Which of the following cooks may handle meat products as part of their duties? (a) roast cook (b) pantry cook (c) sauce cook (d) all of these

3.

The sauce chef prepares which of the following as part of his or her duties? (a) broiled meats (b) roasted meats (c) sautéed meats (d) none of these

4.

In the late 1700s, new developments in food service received a great stimulus __________. (a) at the time of the French Revolution (b) because many chefs found themselves without jobs (c) when chefs began opening restaurants in and around Paris to support themselves (d) all of these

5.

Carême’s books contain the first systematic account of __________. (a) recipes (b) menu making (c) cooking principles (d) all of these

6.

The invention of this piece of kitchen equipment in the eighteenth century changed the organization of the kitchen. (a) refrigerator (b) mixer (c) stove (d) none of these

7.

Escoffier simplified the “general confusion” of the old menus by calling for (a) only one or two dishes per course. (b) dishes to follow one another harmoniously. (c) dishes to delight the taste with their delicacy and simplicity. (d) all of these

8.

Changes in the food industry during the twentieth century have been due to __________. (a) the development of new equipment (b) increased sanitary and nutritional awareness (c) the development and availability of new food products 3

(d) all of these

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9.

If Carême and Escoffier were alive today, they would discover that _________. (a) many foods that were rare or expensive in their time are now affordable (b) sanitation and nutrition have become important parts of a chef’s training (c) cooks have access to many convenience products (d) all of these

10. Nouvelle cuisine __________. (a) depends on flour to thicken sauces (b) was a return to the traditional practices of Carême (c) places its emphasis on simpler, more natural flavors and preparations (d) depends on flour to thicken sauces and places its emphasis on simpler, more natural flavors and preparations 11. You are reading the table of contents of a book titled Principles of Kitchen Organization.

Which of the following chapter titles are you likely to see? (a) How to Increase Task Efficiency (b) The Assignment and Allocation of Tasks (c) How to Communicate Responsibilities Clearly (d) all of these 12. The way a kitchen is organized would depend least on which of the following factors? (a) the menu (b) the size of the operation (c) the type of customers served (d) the physical facilities of the kitchen 13. The __________ works as assistant to the chef and is directly in charge of production and the minute-by-minute supervision of the staff when the chef is not at hand. (a) tournant (b) sous chef (c) entremetier (d) garde manger 14. An executive chef is responsible for __________. (a) menu planning (b) costing and purchasing (c) work schedule planning (d) all of these 15. Which of the following combinations is correct? (a) entremetier—fish (b) grillardin—sauces (c) poissonier—vegetables (d) garde manger—cold foods

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16. If you were hired as a working chef, you would __________. (a) be in charge of the kitchen (b) handle one of the production stations (c) work in a kitchen that has an executive chef (d) be in charge of the kitchen and handle one of the production stations 17. A chef is someone who __________. (a) wears a white chef’s hat (b) likes to cook for guests in his/her home (c) is in charge of a kitchen or a part of a kitchen (d) has read and understood the information in this book 18. An executive chef must have __________ knowledge and skills. (a) supervisory (b) management (c) food production (d) all of these 19. A professional food-service worker possesses ____________. (a) staying power and a positive attitude toward the job (b) eagerness to learn and the ability to work with people (c) experience, dedication to quality, and a good understanding of the basics (d) all of these 20. When commercial kitchens first started using stoves, they were divided into three departments: (a) the stove, the oven, and the deep-fryer. (b) the stove, the oven, and the rotisserie. (c) the stove, the rotisserie, and the pantry. (d) the stove, the pantry, and the grill.

21. The first restaurant was started (a) in France in the eighteenth century, selling soups called “restoratives.” (b) in England by a man named Boulanger, who cooked meat dishes to order rather than in large batches. (c) by a French chef named Taillevent. (d) by Italian cooks brought to France by Caterina de Medici.

22. The style of professional cooking that developed after Carême is called “international” because (a) chefs from around the world, after an international meeting in 1830, voted to adopt the basic principles put forth by Carême. (b) improved transportation systems brought new ingredients from around the world. (c) the same basic cooking principles were used internationally in commercial kitchens. (d) all of these 6

23. Escoffier’s books, including Le Guide Culinaire, are ______________. (a) still widely used today (b) important reference works for professional chefs (c) a simple system of recipes based on main ingredient and cooking method (d) all of these 24. The new method of kitchen organization adopted early in the twentieth century _________________. (a) was Escoffier’s achievement (b) is still in use today, especially in large hotels (c) resulted in a streamlined workplace (d) all of these 25. Fusion cuisine is ___________________________. (a) sometimes a jumbled mess (b) a cooking style that uses ingredients and techniques from more than one regional or international cuisine (c) bringing new excitement to cooking and restaurant menus in the hands of skilled chefs (d) all of these 26. Caterina Medici and her Italian cooks are correctly credited with ___________. (a) modernizing French cuisine (b) inspiring many new and important cookbooks to be written (c) bringing more refined manners and elegance to European dining rooms (d) creating the modern menu where everyone at the table eats the same dishes at the same time Matching 27. In the blanks provided after the food items listed in column 1, write the letter from column 2 that corresponds to the name of the station of the kitchen brigade responsible for its preparation. a. b. c. d. e. f. g.

Column 1 Broiled steak Roast beef Glazed carrots Poached fillets of sole Apple pie Hollandaise sauce Salad dressing

__________________ __________________ __________________ __________________ __________________ __________________ __________________

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Column 2 i. Garde manger ii. Saucier iii. Grillardin iv. Poissonier v. Entremetier vi. Patissier vii. Rotisseur

True/False 28. The sous chef supervises production in the kitchen.

29. The executive chef of a large hotel often spends more time at a desk than in the production area.

30. One of Escoffier's achievements was the simplification of classical cooking.

31. The position of second cook is an entry-level job.

32. Graduating with high grades from a food production course qualifies you to be a chef.

33. The ability to work with other people is a necessary skill only for supervisory personnel.

34. The following are all factors that must be considered when planning the organization of a kitchen staff: the types of food served, the size of the establishment, the number of customers served, the equipment available.

35. Skilled personnel who cook foods to order are in demand in all types of food-service operations.

36. Future developments in convenience foods and automated equipment will eventually eliminate the need for highly skilled cooks.

37. Nouvelle cuisine is the French name for the type of classical cooking developed by Escoffier.

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Answers to Test Questions Multiple Choice 1. b 2. d 3. c 4. d 5. d 6. c 7. d 8. d 9. d 10. c

11. d 12. c 13. b 14. d 15. d 16. d 17. c 18. d 19. d 20. b

21. a 22. c 23. d 24. d 25. d 26. c

Matching 27. a. iii b. vii c. v d. iv e. vi f. ii g. i True/False 28. T 29. T 30. T 31. F 32. F 33. F 34. T 35. F 36. F 37. F

Answers to Questions for Discussion 1. Escoffier’s most important accomplishments were the simplification of classical cuisine and the classical menu, and the reorganization of the kitchen. (3) 2. New equipment, such as gas- and electric-powered cooking equipment, motor-driven cutters and processing equipment, and refrigeration and freezing equipment, have all changed production methods. Modern transportation and preservation techniques have 9

3.

4.

5.

6.

7.

made a greater variety of foods available, and they have made possible the development of convenience foods. Awareness of sanitation principles has changed food-handling practices. (4) Many chefs have modified their cooking styles to highlight the natural flavors and textures of their ingredients. See longer discussion on text pages 5-6.

Fusion cuisine is the use of ingredients and techniques from more than one regional or international cuisine in a single dish. Today chefs use all the ingredients and techniques available to them to create interesting flavors and textures. To be consistently successful, however, chefs do well to study in depth the cuisines they are borrowing from so that the combinations they create are harmonious and make sense, and do not just turn into a confused jumble of tastes. (7) The purpose of kitchen organization is to assign or allocate tasks so that they will be done efficiently and properly, and so that all workers will know what their responsibilities are. Kitchen organization depends on many factors, including the menu (types of food served), the type of establishment, the size of the operation, and the equipment available. Therefore, no one system of organization is right for all kitchens.

(8-10) True. Station heads must be able to supervise the workers in their department and coordinate all activities within their station and among their station and others. They are responsible for seeing that all production is carried out properly. (10) False. The title of chef must be earned by extensive experience in preparing foods, in managing a staff, and in planning production. (10)

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CHAPTER 2 Sanitation and Safety Chapter Goals After studying this chapter, the student should be able to: 1.

2.

3.

Describe steps to prevent food poisoning and food-borne diseases in the following areas: personal hygiene; food handling and storage techniques; cleaning and sanitizing procedures; and pest control.

Demonstrate safe workplace habits that prevent injuries from the following: cuts, burns, operation of machinery and equipment, and lifting.

Identify safe workplace habits that minimize the likelihood of fires and falls.

Chapter Outline Outline and page numbers Sanitation I. Food Hazards (16-21)

Points of emphasis Hazards: Biological Chemical Physical Allergens Conditions for bacteria growth: Food Moisture Temperature between 40° and 140° F° (4° to 60°C): Food Danger Zone Acidity or alkalinity Oxygen (for aerobic bacteria) or lack of oxygen (for anaerobic bacteria) Time Protection: Keep bacteria from spreading.

Keep bacteria from growing.

Kill bacteria.

Emphasize means of prevention of the diseases listed.

II.

Personal Hygiene (21-22)

Most food-borne diseases are caused by 1

III.

Food Storage (22-24)

bacteria spread by food workers.

Prevent contamination of foods.

Prevent growth of bacteria in foods.

The Food Danger Zone

V.

Food Handling and Preparation (24-26)

Prevent cross-contamination.

Keep foods out of the Food Danger Zone.

Minimum Safe Internal Temperatures

VI.

Cleaning and Sanitizing Equipment (27-28)

Emphasize proper procedures.

VII.

Rodent and Insect Control (2829)

"Build them out" is the best protection.

VIII.

Setting up a System for Food Safety (29-32)

HACCP is an effective food safety system.

Safety

Safety is an attitude.

I.

The Safe Workplace (32)

II.

Preventing Cuts (32-33)

III.

Preventing Burns (33)

IV.

Preventing and Dealing with Fires (33-34)

V.

Preventing Injuries from Machines and Equipment (34)

VI.

Preventing Falls (34)

VII.

Preventing Strains and Injuries from Lifting (35)

Discuss safety as related to practical situations, not just as a list of rules to be memorized.

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Chapter Overview and Suggestions It is important to introduce students to principles of sanitation and safety before they actually begin to work in the laboratory. You may wish to combine this chapter with Chapter 3 (Tools and Equipment) as part of the students’ orientation to the laboratory.

Discuss and demonstrate equipment necessary for cleaning, sanitation, and food storage.

Emphasize personal hygiene, clean, neat uniforms, etc.

Demonstrate safe practices such as how to carry knives, lift and carry heavy objects, and move safely in a crowded, busy kitchen.

Identify dangerous equipment and demonstrate safe use (see Chapter 3). Have students practice under careful supervision.

Key Points to Review What six conditions are necessary for the growth of bacteria? pp. 17-18: Bacterial Growth What are potentially hazardous foods? p. 18: Potentially Hazardous Foods or TCS Foods What are the three ways to protect against bacteria? p. 19: Protection Against Bacteria Besides bacteria, what other hazards can make food unsafe? p. 16: Food Hazards, and p. 16: Pathogens. (Entire section, pp. 16-21, deals with hazards.)

What is cross-contamination? p. 21: Personal Hygiene What are the important rules of personal hygiene? List as many as you can. p. 21: Personal Hygiene What is the Food Danger Zone? pp. 17–19 Bacterial Growth What does minimum internal cooking temperature mean? p. 25: Minimum Internal Cooking Temperature How should cooked foods be cooled? pp. 25-26: Cooling Procedures What are the steps in the procedure for manual dishwashing? for mechanical dishwashing? pp. 27–28 3

What are the four ways to protect against rodents and insects? Which of these is the most effective? pp. 28-29: Rodent and Insect Control What does the term flow of food mean? pp. 30-31: The Flow of Food What does the term critical control point mean? p. 30: Identifying Critical Control Points What are the seven steps of the HACCP system? p. 29: The Steps of the HACCP System What workplace habits can help you prevent injuries from cuts and burns and from kitchen equipment? pp. 32–33: Preventing Cuts; Preventing Burns How can you prevent fires in the kitchen? pp. 33-34: Preventing and Dealing with Fires

Sample Test Questions Multiple Choice 1.

Which of the following is the best way to tell whether food from a bulging can is safe to eat? (a) Taste a small amount to look for off flavors. (b) Smell the food without tasting to look for undesirable or off aromas. (c) Look for discoloration of the food. (d) None of these. Bulging cans should simply be regarded as unsafe and should be disposed of.

2.

Pathogens are most specifically __________ bacteria. (a) harmless (b) beneficial (c) undesirable (d) disease-causing

3.

All bacteria are __________. (a) harmless (b) beneficial (c) undesirable (d) none of these

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4.

Bacteria __________. (a) multiply by splitting in half (b) can double in number every 15 to 30 seconds (c) can multiply to a million in less than 30 minutes (d) all of these

5.

Which of the following conditions can affect the growth of bacteria? (a) food and moisture (b) acidity and alkalinity (c) temperature, air, and time (d) all of these

6.

The temperature range of the Food Danger Zone is _____. (a) between 40° and 140° F ° (4° to 60°C) (b) a factor that affects the growth of only anaerobic bacteria (c) the range of temperature in which bacterial growth is slowest (d) all of these

7.

Which of the following is not one of the three principles of food protection from bacteria? (a) Kill bacteria. (b) Stop bacteria from growing. (c) Keep bacteria from spreading. (d) Promote the locomotion of bacteria.

8.

Which pair of phrases makes the following sentence true when inserted in the blanks?

Intoxication is caused by __________, and infection is caused by __________. (a) poisons produced by bacteria, bacteria that attack the body (b) bacteria that attack the body, poisons produced by bacteria (c) physical contamination, metals (e.g., lead, copper, and zinc) (d) metals (e.g., lead, copper, and zinc), physical contamination

9.

Which of the following is both an intoxication and caused by anaerobic bacteria? (a) botulism (b) hepatitis (c) trichinosis (d) salmonella

10. Which of the following source → food-borne disease combinations is correct? (a) shellfish → trichinosis (b) pork → infectious hepatitis (c) poultry → streptococcal infections (d) food workers → staphylococcus food poisoning 5

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11. Physical contamination may __________. (a) not be toxic (b) cause injury or discomfort (c) result from pieces of glass, metal shavings, stones, soil, insect parts, or hair (d) all of these 12. “TCS Foods” is another term for __________________. (a) foods that are totally cooked, convenient, and safe (b) foods with a low water activity (aw) (c) foods containing potential allergens (d) potentially hazardous foods 13. Which pair of words or phrases makes the following sentence true when they are inserted in the blanks? __________ food should be kept at a temperature of __________. (a) Hot, 140°F (60°C) or higher (b) Frozen, 40°F (4°C) or lower (c) Refrigerated, 0°F (–18°C) or lower (d) all of these 14. Which of the following types of food should be refrigerated at the lowest temperature? (a) fish and seafood (b) poultry and meat (c) egg, milk, and cream (d) raw vegetables and fruit 15. The purpose of the seven-step Hazard Analysis Critical Control Point system (or HACCP) is to __________ any dangers of food contamination. (a) control (b) identify (c) monitor (d) all of these 16. The purpose of double-breasted jackets is to __________. (a) give a stylish, professional appearance to food workers (b) protect the wearer from spilled or splattered hot foods or fat (c) give food workers extra buttons on which to hang small utensils (d) both protect the wearer from spilled or splattered hot foods or fat and give food workers extra buttons on which to hang small utensils

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17. On the basis of the following four statements, which food worker is least likely to cut him/herself or another person in the kitchen. (a) John: "When I drop a knife, I try to catch it before it can land on my foot and cut it." (b) Mary: "When I wash my knives, I never soak them by putting them in the sink and covering them with water." (c) Luke: "I don't like to use very sharp knives because I am more likely to cut myself with a sharp knife than a dull one." (d) Ruth: "When I walk from one part of the kitchen to another with my knife, I hold it in front of me with the blade pointed away from me so that everyone can see I am carrying a knife."

18. Which of the following is a potential hazard in the kitchen? (a) loose, untucked apron strings (b) lifting with back muscles instead of leg muscles (c) plugging in a piece of equipment with its switch "on" (d) all of these 19. Which of the following combinations of types of fires is paired correctly with its possible sources? (a) Class A — wood, paper, cloth, and ordinary combustibles (b) Class B — switches, motors, and electrical equipment (c) Class C — grease, oil, gasoline, and solvents (d) all of these 20. To call a food contaminated means that ______________________ (a) the food contains harmful bacteria. (b) the food contains poisonous chemicals. (c) the food contains a harmful substance that was not originally in the food. (d) the food is guaranteed to make the eater sick.

21. Some diseases result when bacteria that get into the body, grow, and multiply. The illness is caused by the poisons that these bacteria produce when they grow. Such a disease is called (a) an intoxication. (b) an infection. (c) a toxin-mediated infection. (d) none of these.

22. Facultative bacteria are bacteria that (a) grow only in air. (b) grow with or without the presence of air. (c) can’t be killed by heat. (d) none of these.

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23. Which of the following is not classified as a potentially hazardous food? (a) flavored vinegar (b) a garlic and oil mixture (c) cooked pasta (d) whole shell eggs 24. Which of the following is caused by a virus? (a) salmonella poisoning (b) hepatitis A (c) botulism poisoning (d) E. coli poisoning 25. Which of the following statements is not true about the use of disposable gloves in food preparation? (a) Disposable gloves serve as a barrier between hands and ready-to-eat foods. (b) Using disposable gloves enables a food worker to handle both raw ingredients and ready-to-eat foods at the same time. (c) Hands must be washed thoroughly before putting on disposable gloves. (d) Some health departments require food workers to use disposable gloves whenever they are handling ready-to-eat foods.

26. Frozen foods are best defrosted_______________________. (a) at room temperature (b) under refrigeration (c) in the microwave at least a day in advance (d) in a warm place 27. An allergen is ____________________. (a) a food that triggers a reaction by a person’s immune system (b) a food that is not absorbed by the digestive system (c) a potentially hazardous food (d) a product that contains a chemical hazard 28. Which of the following is not a chemical sanitizer used in food service? (a) chlorine (b) iodine (c) fluorine (d) quats 29. Foods should be cooked to the minimum internal cooking temperature in order to _________________________. (a) kill any harmful microorganisms the food may contain (b) eliminate allergens (c) eliminate chemical hazards (d) make sure that the food won’t become contaminated after it is cooked 9

30. Between the time it is received and the time it is served, a food should be left in the Food Danger Zone for no more than __________________. (a) one hour (b) three hours (c) four hours (d) none of these. Food should never be left in the Food Danger Zone.

31. Which of the following statements about thawing frozen foods is true? (a) Frozen foods may be thawed in a microwave if they are to be cooked or served immediately. (b) Frozen foods may be thawed under running water that is at a temperature of 70°F (21°C). (c) Frozen foods may be thawed in a refrigerator that is set at 40°F (4°C). (d) all of these 32. A food that has been cooked and then cooled may be reheated by heating it to a temperature of at least __________________. (a) 135°F (57°C) (b) 141°F (60.5°C) (c) 165°F (74°C) (d) 180°F (82°C) True/False 33. Food containing disease-causing bacteria is likely to smell or taste spoiled.

34. Keeping a supply of insecticides is a good way to avoid cockroach infestation.

35. Removable, immersible parts of large equipment should be cleaned and sanitized like pots and pans.

36. Large, stationary equipment such as tabletops cannot be placed in the sink like pots and pans, so they should be cleaned thoroughly but not sanitized.

37. If both raw and cooked meats must be in the same refrigerator, store the cooked meats on the higher shelves and raw meats on the lower shelves.

38. To prevent trichinosis, pork products should be cooked to an internal temperature of 135°F (57°C) or higher.

39. Botulism is a food-borne disease usually caused by such foods as potato salad or custard-filled pastries left out of the refrigerator too long.

40. Most bacteria that cause food-borne disease are spread by food workers.

41. Cooked foods usually do not carry disease-causing bacteria because bacteria have been killed by the high cooking temperatures.

42. Silverware should be towel-dried to avoid water spots.

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Answers to Test Questions Multiple Choice 1.

2.

3.

4.

5.

6.

7.

d d d a d a d

8.

9.

10.

11.

12.

13.

14.

a a d d d a a

15.

16.

17.

18.

19.

20.

21.

d b b d a c c

22.

23.

24.

25.

26.

27.

28.

b a b b b a c

29.

30.

31.

32.

a c d c

True/False 33.

34.

35.

36.

37.

38.

39.

40.

41.

42.

F F T F T F F T F F

Answers to Questions for Discussion 1.

2.

3.

4.

5.

6.

7.

False. Temperatures above 135°F (57°C) prevent bacteria from growing but do not necessarily kill them. If the food has been poorly handled and was previously contaminated, it could still cause disease. (17) False. Botulism grows if air is absent and is a potential problem in canned goods. (18) All of them. Any food can become contaminated and must be stored or wrapped properly to prevent contamination. (22-24) Before work and as often as necessary during work; after touching or handling anything that may be contaminated with bacteria. (22) There are several conditions necessary for bacterial growth, but temperature is the most easily controlled. Bacteria grow very slowly below 40°–45°F (4°–7°C) or over 135°F (57°C). Most are killed if held above 165°–170°F (74°–77°C) for a short time.

(17, 19) Most raw poultry carries salmonella bacteria. Sanitizing equipment and cutting boards is necessary to prevent cross-contamination. (21) Chill the eggs. Adding warm or hot eggs to the other ingredients raises the temperature of the mix and encourages bacterial growth. (25)

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8.

Both are possible. A dish may be clean (no visible soil) but still harbor bacteria. A dish may be dirty but still sanitized by heat. However, the dirty dish can then be recontaminated and provide a good growing place for bacteria. (27–28) 9. Hazards are risks that can lead to dangerous conditions, as food flows through the operation. There are three categories of hazards: contamination (examples: crosscontamination from a soiled cutting surface, torn packaging that permits insect infestation, working on food without washing hands), growth of bacteria and other pathogens (examples: inadequate refrigeration, holding hot foods below 135°F (57°C)—both of which permit bacterial growth) and survival of pathogens or the continued presence of toxins (example: inadequately cooking a meat item, so that disease-causing bacteria in the meat are not killed). Critical control points are actions that can be taken to eliminate hazards or reduce them to a minimum. For example: sanitizing cutting boards after each use to prevent cross-contamination; discarding or rewrapping foods in damaged packaging; washing hands before working on food; storing and holding foods at proper temperatures; cooking meat to the required internal temperature, as tested with a clean, sanitary meat thermometer. (29-30) 10. The two main general categories of potentially hazardous foods: (a) Any food that is derived from animals, or any food containing animal products. Examples: meat, poultry, fish, shellfish, dairy products, eggs. (b) Any food that is derived from plants and that has been cooked, partially cooked, or otherwise heat-treated. Examples: all cooked vegetables, cooked pasta, cooked rice, cooked grains, tofu. In addition, a third category could be considered to be the four specific items that don’t fall into the first two groups: raw seed sprouts, sliced melons, cut tomatoes, and garlic and oil mixtures.

(18) 11. False. Most foods keep even better at lower temperatures. Ideal storage temperatures depend on the category of food. See Table 2.4, p. 24, for suggested storage temperatures. (23-24)

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CHAPTER 3 Tools and Equipment Chapter Goals After studying this chapter, the student should be able to: 1. Identify the dos and don’ts associated with the safe and efficient use of standard cooking equipment, processing equipment, holding and storage equipment, measuring devices, and knives, hand tools, and small equipment.

Chapter Outline Outline and page numbers I.

Introduction to Quantity Food Equipment (38)

Points of emphasis Importance of understanding the proper, safe handling and maintenance of all equipment.

Importance of practicing energy conservation.

II.

Cooking Equipment (39–45)

III.

Processing Equipment (45–48)

IV.

Holding and Storage Equipment (49)

V.

Pots, Pans, and Containers (50–52)

VI.

Measuring Devices (52–53)

VII.

Knives, Hand Tools, and Small Equipment (53–57)

Identification and correct use of all equipment in your laboratory and in students’ tool kits.

Chapter Overview and Suggestions This chapter is organized as a sort of catalog of basic equipment and can be used as a unit of study, as part of the students’ orientation to the laboratory, and as a reference tool throughout the students’ lab work. Guidelines for use of large equipment are included. This information should be related to the specific equipment and models in your laboratory.

Demonstrate equipment in your lab, including use, safety features, location of printed instructions on the equipment’s operation, breakdown, and cleaning.

After demonstration, have students practice under supervision or have them repeat your demonstration to the class.

1

Key Points to Review What are the four basic types of cooktops? p. 39: Rangetops What is the difference between a standard oven and a convection oven? List four guidelines operating each type. p. 40: Ovens What is the difference between a broiler, a salamander, a grill, and a griddle? pp. 42–43: Broilers and Salamanders; Grills; Griddles What are four guidelines for operating a standard deep fryer? Describe the general procedure for cleaning a deep fryer. pp. 43–44: Deep Fryers What are four guidelines for the safe operation of a vertical mixer? What three types of beater attachment are used most often on a mixer, and what are they used for? pp. 45–46: Mixers What are five guidelines for the correct operation of a rotation chopper (buffalo chopper)? p. 46: Food Cutter What are five guidelines for the safe operation of a slicing machine?

P.47: Slicer What are five kinds of equipment used to keep foods out of the Food Danger Zone? p. 49: Holding and Storage Equipment How does the metal used to make a cooking pan affect its cooking qualities? pp. 50–51: Metals and Conductivity What equipment is used to measure most recipe ingredients? p. 52: Measuring Devices What are five kinds of equipment used to measure foods by volume? pp. 52–53: Measuring Devices What are the parts of a chef’s knife? What metals are used to make high-quality knife blades? p. 54: Knife Parts What knife is the most often used in the professional kitchen? Name and describe other important knives and their purposes. pp. 54–55: Knives and Their Uses

2

Sample Test Questions Multiple Choice 1.

A _______________ is a type of oven with a fan that circulates the hot air. (a) conventional oven (b) convection oven (c) revolving oven (d) baker’s oven

2.

A _______________ is a small broiler used to brown the tops of some items. (a) bain marie (b) chinois (c) salamander (d) chameleon

3.

A _______________ is a tall, cylindrical stainless steel container used for storing foods and for holding them in a hot water bath. (a) bain marie insert (b) chinois (c) sauteuse (d) VCM

4.

A _______________ is used for slicing breads. (a) chef’s knife (b) utility knife (c) scimitar (d) serrated slicer

5.

A _______________ is a sword-shaped tool used for maintaining knife edges. (a) sharpening stone (b) scimitar (c) steel (d) butcher’s sword

6.

A _______________ is a cone-shaped strainer. (a) china cap (b) sieve (c) tamis (d) coneois

7.

A _______________ is a round, broad, shallow, heavy-duty pot with straight sides, used for braising meats. (a) brasier (b) rondeau (c) sauteuse (d) brasier and rondeau 3

8.

A _______________ is a large, perforated bowl used to drain such items as salad greens and vegetables. (a) tamis (b) colander (c) chinois (d) spider

9.

The _______________ is used for many of the same cooking operations as the overhead broiler, except the heat source is below the food. (a) flattop (b) salamander (c) barbecue (d) grill

10. The _______________ has a shallow rotating bowl that carries food to a pair of spinning blades. (a) food cutter (b) food chopper (c) buffalo chopper (d) all of these 11. A basic difference between a conventional oven and a convection oven is that a convection oven __________. (a) cooks more slowly (b) must be set at a higher temperature (c) simply heats the air in an enclosed space (d) distributes heat more rapidly throughout its interior 12. A pastry chef baked a cake that appeared to have ripples on its top. The most likely cause of this problem was that the chef __________. (a) cooked it too slowly (b) cooked it in a convection oven (c) opened the oven while it was cooking (d) placed it in the oven before the batter stopped moving from the mixer 13. A damaged quartz tube would be a problem associated with a(n) __________ oven. (a) infrared (b) revolving (c) convection (d) microwave 14. You would use a __________ if you wanted to brown or glaze the top of items. (a) reel oven (b) salamander (c) infrared oven (d) barbecue oven 4

15. Which of the following is the correct order of operations for conditioning a griddle? (a) apply a thin layer of oil → wipe clean → heat to 400°F (204°C) (b) heat to 400°F (204°C) → wipe clean → apply a thin layer of oil (c) wipe clean → heat to 400°F (204°C) → apply a thin layer of oil (d) apply a thin layer of oil → heat to 400°F (204°C) → wipe clean 16. When using a deep fryer, it is important to __________. (a) keep the kettle filled to the fill line (b) check the accuracy of the thermostat regularly with a thermometer (c) when filling the kettle with solid fat, set the thermostat to 250°F (120°C) until the fat has melted enough to cover the heating elements (d) all of these 17. A __________ can be used as a griddle, fry pan, brazier, stew pot, stock pot, steamer, or steam table. (a) rotisserie (b) tilting skillet or tilting frying pan (c) steam cooker (d) steam-jacketed kettle 18. What piece of equipment can be described as follows: It heats its contents from both the bottom and the sides; it provides quicker, more uniform, and more controllable heat than pots on the range; and its capacity can be as much as 400 gallons? (a) deep fryer (b) tilting skillet (c) steam cooker (d) steam-jacketed kettle 19. Steam cookers are ideal for cooking __________. (a) soups (b) meats (c) vegetables (d) breads and cakes 20. Which of the following is not one of a mixer's main attachments? (a) paddle (b) agitator (c) wire whip (d) dough arm 21. A food cutter (or buffalo chopper) with its attachments can be used to __________ food. (a) grind (b) chop or dice (c) shred or slice (d) all of these

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22. A vertical cutter/mixer in the professional kitchen most closely resembles the __________ in the home kitchen. (a) blender (b) electric mixer (c) food processor (d) none of these 23. Hot food handling equipment (e.g., steam tables, bain maries, or overhead infrared lamps) __________. (a) often encourage the growth of bacteria (b) are designed to maintain food at above 180°F (c) continue to cook food as it is being held for service (d) all of these 24. If a coworker told you to put the chicken in the "box," then you should put it in the __________. (a) oven (b) freezer (c) refrigerator (d) none of these 25. Which of the following is not an advantage that anodized aluminum pots have over standard aluminum pots? (a) less expensive (b) more resistant to acids (c) more corrosion-resistant (d) food less likely to stick to them 26. The most likely reason why a béchamel sauce became discolored is because the chef __________. (a) used clarified butter (b) made his roux in a teflon pan (c) used an anodized aluminum pan (d) prepared it with a metal whip in an aluminum pan 27. Which of the following cookware materials is the least appropriate for use in a restaurant? (a) cast iron (b) earthenware (c) porcelain enamel-lined (d) stainless steel-line copper 28. If you want to sauté a chicken breast and make a sauce by deglazing the pan, a(n) ________________ pan would be an appropriate choice. (a) aluminum (b) Teflon-coated (c) enamel-lined (d) earthenware 6

29. A __________ would be most valuable when steady, even heat is needed for pan frying. (a) brazier (b) cast-iron skillet (c) slope-sided sauté pan or sauteuse (d) straight-sided sauté pan or sautoir 30. A bain marie is __________. (a) used to store food (b) a tall, cylindrical stainless steel container (c) used to keep foods hot in a hot water bath (d) all of these 31. Which of the following is also known as a counter pan, a steam table pan, and a service pan? (a) bake pan (b) hotel pan (c) bain marie (d) roasting pan 32. Which pair of words or phrases makes the following a true sentence when inserted in the blanks? Because most recipe ingredients are measured by __________, accurate __________ are very important. (a) weight, scales (b) quarts, scoops (c) fluid ounces, ladles (d) volume, measuring cups 33. The main advantage of carbon steel knives is that they can be honed to an extremely sharp edge. Their disadvantage(s) is/are that they __________. (a) corrode easily (b) discolor easily (c) discolor some foods (d) all of these 34. The most frequently used knife in the professional kitchen is the __________ knife. (a) chef’s or French (b) utility (c) paring (d) butcher 35. I am a heavy, broad knife with a slightly curved blade, and I am used to cut, section, and trim raw meat. I am a(n) __________ knife. (a) utility (b) chef's (c) boning (d) butcher

7

36. If you are concerned about the accuracy with which you cut steaks, then you should use a __________. (a) cleaver (b) scimitar (c) boning knife (d) butcher knife 37. Which of the following is used to cut pizza? (a) pie server (b) dough knife (c) pastry wheel (d) channel knife 38. Which of the following does not have the same basic function as the other three? (a) strainer (b) colander (c) food mill (d) china cap 39. To produce a sauce with the greatest smoothness, you would use a __________ to strain it. (a) sieve (b) chinois (c) food mill (d) China cap Visual Assessment Identify the piece of equipment shown in each picture.

40.

(a) Open-burner gas range with griddle (b) Flattop range (c) Ring-top range (d) Portable induction cooktop

8

41.

(a) Flattop range (b) Portable induction cooktop (c) Open-burner gas range with griddle (d) Ring-top range

42.

(a) Portable induction cooktop (b) Open-burner gas range with griddle (c) Flattop range with griddle (d) Ring-top range

43. (a) Ring-top range (b) Flattop range (c) Portable induction cooktop (d) Open-burner gas range

44.

(a) Combination steamer oven (b) Convection oven (c) Smoke oven (d) Stack or deck oven

9

45.

(a) Combination steamer oven (b) Smoke oven (c) Modern wood-burning oven (d) Stack or deck oven (e) Convection oven

46.

(a) Convection oven (b) Combination steamer oven (c) Modern wood-burning oven (d) Smoke oven (e) Stack or deck oven

47. (a) Combination steamer oven (b) Stack or deck oven (c) Convection oven (d) Microwave oven

48.

(a) Gas grill (b) Heavy-duty broiler (c) Salamander (d) Deep fryer

10

49.

(a) Deep fryer (b) Heavy-duty broiler (c) Gas grill (d) Salamander

50.

(a) Deep fryer (b) Heavy-duty broiler (c) Salamander (d) Gas grill 51. (a) Tilting skillet (b) Small tilt (trunnion) kettle (c) Large floor-model steam kettle (d) Pressure steamer (e) Convection steamer

52.

(a) Tilting skillet (b) Small tilt (trunnion) kettle (c) Convection steamer (d) Large floor-model steam kettle (e) Pressure steamer

11

53. (a) Large floor-model steam kettle (b) Convection steamer (c) Small tilt (trunnion) kettle (d) Tilting skillet (e) Pressure steamer

54.

(a) Small table-model mixer (b) Large floor-model mixer (c) Grinder attachment (on separate motor) (d) Rotation chopper

55.

(a) Small table-model mixer (b) Rotation chopper (c) Large floor-model mixer (d) Grinder attachment (on separate motor)

12

56. (a) Mixer attachment: pastry knife (b) Mixer attachment: dough arm (c) Mixer attachment: whip (d) Mixer attachment: paddle

57.

(a) Mixer attachment: dough arm (b) Mixer attachment: paddle (c) Mixer attachment: pastry knife (d) Mixer attachment: whip

58. (a) Mixer attachment: whip (b) Mixer attachment: pastry knife (c) Mixer attachment: paddle (d) Mixer attachment: dough arm

59.

(a) Rotation chopper (b) Grinder attachment (on separate motor) (c) Food processor (d) Small table-model mixer

13

60.

(a) Rotation chopper (b) Small table-model mixer (c) Large floor-model mixer (d) Grinder attachment (on separate motor)

61.

(a) Slicer/shredder attachment (b) Grinder attachment (c) Rotation chopper (d) Small table-model mixer

62.

(a) Slicer (b) Rotation chopper (c) Small table-model mixer (d) Grinder attachment

63.

(a) Double boiler (b) Stockpot (c) Brazier (d) Saucepot

14

64. (a) Stockpot with spigot (b) Saucepot (c) Brazier (d) Double boiler (e) Stockpot

65. (a) Brazier (b) Stockpot (c) Saucepot (d) Double boiler

66. (a) Saucepan (b) Slope-sided sauté pan (c) Saucepot (d) Straight-sided sauté pan

67. (a) Saucepot (b) Saucepan (c) Straight-sided sauté pan (d) Slope-sided sauté pan

15

68. (a) Saucepan (b) Straight-sided sauté pan (c) Slope-sided sauté pan (d) Saucepot

69.

(a) Straight-sided sauté pan (b) Saucepan (c) Slope-sided sauté pan (d) Cast-iron skillet

70.

(a) Double boiler (b) Saucepot (c) Stockpot (d) Brazier

71. (a) Hotel pan (b) Sheet pan (c) Perforated pan (d) Roasting pan

16

72. (a) Roasting pan (b) Sheet pan (c) Hotel pan (d) Bake pan

73.

(a) Sheet pan (b) Bake pan (c) Hotel pan (d) Roasting pan

74. (a) Brazier (b) Roasting pan (c) Fish poacher (d) Wok 75. (a) Brazier (b) Wok (c) Roasting pan (d) Fish poacher

76. (a) Hotel pan (b) Sheet pan (c) Roasting pan (d) Bake pan

17

77. (a) Double boilers (b) Braziers (c) Bain-marie inserts (d) Liquid volume measures

78.

(a) Liquid volume measure (b) Bain marie insert(c) Brazier (d) Double boiler

79.

(a) Ladles (b) Scoops (c) Liquid volume measures

80. (a) Liquid volume measure (b) Scoop (c) Ladle

18

81. (a) Digital scale (b) Meat thermometer (c) Portion scale (d) Instant-read thermometer with holder

82. (a) Instant-read thermometer with holder (b) Portion scale (c) Meat thermometer (d) Digital scale

83.

(a) French knife (b) Utility knife (c) Santoku knife (d) Boning knife

84.

(a) Santoku knife (b) Boning knife (c) French knife (d) Utility knife

85.

(a) French knife (b) Utility knife (c) Santoku knife (d) Boning knife

86.

(a) Boning knife (b) Paring knife (c) French knife (d) Utility knife

19

87.

(a) Paring knife (b) French knife (c) Utility knife (d) Boning knife

88.

(a) Scimitar (b) Butcher knife (c) Slicer (d) Serrated slicer

89. (a) Chinese cook's knife (b) Scimitar (c) Cleaver (d) Butcher knife

(a) Swiss-style vegetable peeler (b) Clam knife (c) Vegetable peeler (d) Oyster knife

90.

91.

(a) Steel (b) Slicer (c) Santoku (d) Scimitar

92.

(a) Scimitar (b) Serrated slicer (c) Butcher knife (d) Slicer

93.

(a) Butcher knife (b) Slicer (c) Serrated slicer (d) Scimitar

94.

(a) Slicer (b) Butcher knife (c) Serrated slicer (d) Scimitar 20

95. (a) Chinese cook’s knife (b) Scimitar (c) Butcher knife (d) Cleaver

96. (a) Boning knife (b) Oyster knife (c) Paring knife (d) Clam knife 97. (a) Oyster knife (b) Boning knife (c) Paring knife (d) Clam knife 98.

(a) Oyster knife (b) Clam knife (c) Swiss-style vegetable peeler (d) Paring knife

99. (a) Microplane (b) Tongs (c) Bench scraper (d) Pie server 100. (a) skimmers (b) Spoons: slotted, perforated solid (c) Spiders (d) Chinois

21

101. (a) Microplane (b) Parisienne melon baller (c) Skimmer (d) Zester

102.

(a) Tongs (b) Cook’s fork (c) Microplane (d) Bench scraper

103.

(a) Sandwich spatula (b) Straight spatula (c) Offset spatula (d) Pie server

104.

(a) Offset spatula (b) Pie server (c) Straight spatula (d) Sandwich spatula

105.

(a) Straight spatula (b) Offset spatula (c) Pie server (d) Sandwich spatula

106. (a) Rubber spatula (b) Straight spatula (c) Sandwich spatula (d) Offset spatula 107. (a) Straight spatula (b) Pie server (c) Sandwich spatula (d) Offset spatula

22

108. (a) Pie server (b) Pastry wheel (c) Bench scraper (d) Microplane

109. (a) Chinois (b) Spider (c) Skimmer (d) Sieve

110.

(a) Bench scraper (b) Zester (c) Tongs (d) Microplane

111. (a) Chinois (b) Wire whips (c) Sieves (d) China Caps

112.

(a) Sieve (b) Strainer (c) China cap (d) Chinois

23

113. (a) Chinois (b) Sieve (c) China cap (d) Strainer

114. (a) China cap (b) Sieve (c) Chinois (d) Wire mesh strainer

115. (a) Chinois (b) Strainer (c) China cap (d) Sieve 116. (a) Colander (b) Sieve (c) Chinois (d) Strainer 117. (a) Colander (b) Strainer (c) Chinois (d) Food mill

24

118. (a) Food mill (b) Microplane (c) Channel knife (d) Zester

119.

(a) Food mill (b) Grater (c) Microplane (d) Chinois

120.

(a) Microplane (b) Food mill (c) Grater (d) Zester

121.

(a) Microplane (b) Grater (c) Zester (d) Channel knife

122.

(a) Grater (b) Zester (c) Mandoline (d) Microplane

123. (a) Food mill (b) Microplane (c) Mandoline (d) Pastry bag and tubes

25

124.

(a) Zester (b) Pastry bag (c) Pastry brush (d) Mandoline

26

Answers to Test Questions Multiple Choice 1.

2.

2.

4.

5.

6.

7.

8.

a c a d c a d b

9. d 10. d 11. d 12. b 13. a 14. b 15. d 16. d

17. b 18. d 19. c 20. b 21. d 22. c 23. c 24. c

25. a 26. d 27. c 28. a 29. b 30. d 31. b 32. a

33. d 34. a 35. d 36. b 37. c 38. c 39. b

Visual Assessment 40. a 41. a 42. d 43. c 44. d 45. e 46. c 47. d 48. b 49. c 50. a 51. a 52. b 53. a 54. a

55. c 56. c 57. b 58. d 59. a 60. d 61. a 62. a 63. b 64. a 65. a 66. a 67. c 68. c 69. d

70. a 71. b 72. d 73. d 74. c 75. b 76. a 77. c 78. a 79. a 80. b 81. b 82. a 83. a 84. a

85. b 86. b 87. d 88. c 89. c 90. c 91. a 92. b 93. a 94. d 95. a 96. b 97. d 98. c 99. c

100. d 101. b 102. b 103. b 104. c 105. b 106. a 107. b 108. b 109. c 110. c 111. b 112. c 113. a 114. d

115. d 116. a 117. d 118. b 119. b 120. d 121. d 122. c 123. d 124. b

Note: This chapter has no Terms for Review or Questions for Discussion. A list of some or all of the items described in this chapter may be used as Terms for Review or for definition questions.

27

CHAPTER 4 Menus, Recipes, and Cost Measurement Chapter Goals After studying this chapter, the student should be able to: 1.

2.

Explain how the makeup of a menu depends on the type of meal and the institution using it.

Describe the differences between static and cycle menus, and between à la carte and table d’hôte menus.

3. List in order of their usual service the courses that might appear in modern menus.

4. Devise balanced menus that contain an adequate variety of foods and that can be efficiently and economically prepared.

5. Describe the problems and limitations of written recipes and the importance of using judgment when you cook.

6. Discuss the structure and functions of standardized recipes.

7. Use and understand the recipes in this book to practice basic cooking techniques.

8. Measure ingredients and portions.

9. Use metric measurements.

10. Convert recipes to higher or lower yields.

11. Perform yield-cost analysis.

12. Calculate raw food costs.

Chapter Outline Outline and page numbers

Points of emphasis

I.

Menu Forms and Functions (60–62)

Central importance of the menu in any operation.

II.

Building the Menu (62–67)

Arrangement of courses in classical and modern menus.

Factors to consider in writing balanced menus Importance of and techniques for complete utilization of foods.

Importance of labeling menu items correctly.

1

III.

The Written Recipe (68–71)

The limitations of written recipes, and why no recipe can be foolproof. The necessity for the cook to use judgment.

Differences in recipe format and structure; standardized recipes and instructional recipes; incorporating HACCP into standardized recipes.

IV.

Measurement (72–75)

Importance of measuring accurately. Measuring techniques. Systems of measurements.

III.

Converting Recipes (75–81)

Importance of math in the kitchen. Basic formulas and problems in converting recipes.

IV.

Food Cost Calculations (81–86)

Food-service operations are businesses: ability to work with food cost calculations is an essential skill. Again, the importance of math in the kitchen.

How to do raw yield tests and cooked yield tests; how to calculate portion costs.

V.

Controlling Food Costs (86–88)

Role of menu planning in cost control.

Guard against loss during all stages of flow of food, from purchasing to serving.

Chapter Overview and Suggestions Study of the menu combines well with the study of recipes. However, some instructors or schools may wish to skip this chapter at this point and, instead, combine it with the study of food presentation, plating, and garnish in Chapter 29. Students should not be expected to become expert menu writers immediately, since this expertise, of course, comes only with experience and practice.

Suggested activities for the study of menus: • Class examination, discussion, and criticism of menus collected from various restaurants, hotels, and other institutions.

• Student practice in planning different types of simple menus, such as for banquets, special dinners, holiday dinners, theme dinners.

It is important for students to understand the structure, uses, and limitations of written recipes before actually taking recipes into the lab to begin production. The first part of this chapter emphasizes to the students that recipes are tools and that to use them effectively they

2

need the ability to make judgments—an ability that they will learn first from their instructors and then from long experience.

This chapter also introduces to students the need to be able to use math in the kitchen, especially to convert recipe yields and to do food cost calculations. Depending on students’ abilities, much exercise may be needed in this area.

For continuous learning practice throughout the program, have students turn in cost sheets every time they produce an item in the laboratory.

Select recipes to be prepared later in lab: focus class discussion on what kinds of judgments are required at each step in order to interpret and use the recipe.

Demonstration and student practice: use of portion scale; identification of unmarked volume containers; practice of measurement techniques.

If variations following main recipes in the book are to be produced in later lab classes, assign students to write them out as complete recipes.

Work through recipe conversion problems and costing problems on the blackboard.

Assign problems to class. Again, if recipe yields have to be converted for later lab classes, this is a good time to do them.

Practice with the raw and cooked yield test procedures might be done now or reserved for the meat unit.

If you work with metric recipes, note (on pages 74–75) the explanation of the metric quantities used in the recipes. The metric quantities are not intended to be equivalent to the corresponding US quantities. For example, 500 grams is obviously larger than 1 pound, but all the other metric quantities in such a recipe will also be greater by the same percentage (about 10%), so that ingredient proportions remain the same.

The discussion of standardized recipes incorporates features of HACCP, which was introduced in Chapter 2. Note that the sample standardized recipe includes Critical Control Points. If you have not covered sanitation before, you could incorporate portions of Chapter 2 with a discussion of how the HACCP system applies to recipe use and food production.

Key Points to Review How do the contents and design of a menu depend on the type of meal served and the type of food-service institution using it? pp. 60–61: Menu Forms and Functions What is a static menu? a cycle menu? an à la carte menu? a table d’hôte menu? p. 61: Types of Menus What courses are usually listed on a modern dinner menu? p. 64: Modern Menus What techniques can you use to create a menu that offers a good balance of choices for the customer? p. 65: Variety and Balance

3

Why should the design and limitations of the kitchen and the skill level of the staff be considered when designing a menu? p. 66: Kitchen Capabilities and Availability of Foods Is this statement true? “If you have a good recipe, you don’t need to know how to cook, because the recipe tells you what to do.” Explain. p. 68: The Uses and Limitations of Recipes What are standardized recipes? How are they used? pp. 68–69: Standardized Recipes How are most recipe ingredients measured? pp. 72–73: Ingredient Measurement What tools are used for measuring in the kitchen? pp. 72–73: Ingredient Measurement How are portion sizes measured? p. 73: Portion Control In the metric system, what are the units of measure for weight, volume, and length? p. 73: The Metric System: Basic Units What is the procedure for converting a recipe to a different yield? p. 77: Procedure for Converting Total Yield Why do recipes sometimes not give the same results when converted to a different quantity?

What kinds of adjustments might you have to make to avoid this problem? pp. 79–81: Problems in Converting Recipes What are AP quantities and EP quantities? Explain how to perform yield calculations when you know the AP quantity and the percentage yield. p. 82: Yield Cost Analysis What is the procedure for calculating food costs? pp. 85–86: Portion Costs What are some good ways to keep food costs as low as possible? pp. 86–88: Controlling Food Costs

4

Sample Test Questions Multiple Choice 1.

No matter how detailed a recipe may be, it assumes the cook ___________. (a) has certain knowledge (b) knows how to measure ingredients (c) understands the terminology it uses (d) all of these

2.

A written recipe cannot tell you everything, and some judgment by the cook is always required because __________. (a) food products are not uniform (b) kitchens do not have the same equipment (c) it is impossible to give exact instructions for many processes (d) all of these

3.

A standardized recipe is a customized recipe developed by an operation __________. (a) for its own cooks (b) using its own equipment (c) to be served to its own patrons (d) all of these

4.

Which of the following is not true regarding standardized recipes? (a) They have limitations. (b) Their function is to control quality and quantity. (c) They are basically the same as instructional recipes. (d) They contain very precise and detailed information about ingredients, equipment, directions, plating, and cleaning up.

5.

The AP weight of an item is the weight of that item when it __________. (a) is served (b) is purchased (c) has been cooked (d) has been trimmed of all nonedible or nonservable parts

6.

The EP weight of an item is the weight of that item when it __________. (a) is served (b) is purchased (c) has been cooked (d) has been trimmed of all nonedible or nonservable parts

5

7.

Weight is used most often for measuring __________, whereas volume is used most often for measuring _________. (a) solid, liquid (b) liquid, solid (c) portions, units (d) units, portions

8.

Count, weight, volume, weight, even division, and standard fill are all methods for ensuring __________ control. (a) quality (b) portion (c) ingredient (d) conversion

9.

Ladles, scoops, and kitchen spoons are all tools that are used to portion food by __________. (a) count (b) weight (c) volume (d) standard fill

10. Which of the following combinations is correct? (a) lb → pound (b) tbsp → teaspoon (c) tsp → tablespoon (d) all of these 11. Which of the following combinations is incorrect in the metric system? (a) volume → liter (b) length → meter (c) weight → pound (d) temperature → degree Celsius 12. Which of the following is the correct series of metric prefixes if they are arranged from the smallest (1/1000) → the largest (1000)? (a) kilo → deci → centi → milli (b) deci → milli → kilo → centi (c) centi → kilo → milli → deci (d) milli → centi → deci → kilo 13. A centiliter is __________. (a) 1000 liters (b) 1/10 of a liter (c) 1/100 of a liter (d) 1/1000 of a liter

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14. Which of the following statements is correct? (a) A centiliter is about 2 quarts. (b) 32°C is the freezing point of water. (c) A meter is about the same as a foot. (d) A kilogram is a little more than 2 lbs.

15. To convert the yield of a recipe to a different number, you must first calculate the __________. (a) new quantity (b) old total yield (c) new total yield (d) conversion factor 16. The conversion factor is calculated by __________. (a) dividing the new yield by the old yield (b) dividing the old yield by the new yield (c) multiplying the new yield by the old yield (d) none of these 17. The recipe conversion factor is multiplied by the __________ to determine the new quantity. (a) total yield (b) recipe cost (c) old quantity (d) portion size 18. You have a recipe for 8 portions of chili that requires 2 lbs of ground beef and 32 oz. of tomato sauce. If you want to convert it to 12 portions, you will need _____ lbs of beef and _____ oz. of sauce. (a) 3, 48 (b) 3, 40 (c) 2.5, 48 (d) none of these 19. If a recipe calls for 5 lbs ground beef to make 20 four-oz. burgers, how much beef is needed to make 60 6-oz. burgers? (a) 20 (b) 22.5 (c) 30 (d) 32 20. What factors can cause problems if you are making a very large recipe conversion (e.g., from 8 to 300 portions or from 600 portions to 6)? (a) ingredients (b) mixing methods (c) evaporation rates (d) all of these 7

21. Which establishment has a captive audience? (a) a fast-food operation (b) a hotel (c) a catering operation (d) a school 22. The food cost percentage of a menu item equals the __________. (a) food cost divided by the menu price (b) menu price divided by the food cost (c) food cost multiplied by the menu price (d) yield price divided by the conversion factor 23. Which of the following is correct? (a) food cost percentage = food cost  menu price (b) menu price = food cost  food cost percentage (c) food cost = menu price  food cost percentage (d) all of these 24. If one Cajun burger has a food cost of $1.20 and a food cost percentage of 35 percent, what is the menu price? (a) $3.45 (b) $4.20 (c) $11.75 (d) $14.95 25. A chef bought a 300 lb side of beef for $1.25 per lb. After he trimmed and cut it into serving-sized portions, he had 225 lbs left. His actual price per pound is now __________. (a) $1.33 (b) $1.67 (c) $2.40 (d) $2.81 26. Which of the following combinations is correct? (a) AS → as served (b) AP → as purchased (c) EP → edible portion (d) all of these 27. Portion cost is the same as __________ cost. (a) EP (b) AP (c) hidden (d) raw food

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28. Portion cost = __________. (a) AP ÷ EP (b) hidden costs – yield cost (c) cost of ingredients  number of portions (d) total cooked weight  serving portion weight 29. Many errors in costing are caused by forgetting __________. (a) to include everything (b) that costs must be based on AP (c) to record the number of portions actually served (d) all of these 30. Table d’hôte menus (a) offer the same dishes every day. (b) usually have four or more courses. (c) list complete meals at given package prices. (d) are more appropriate for dinner menus than lunch menus because they offer more selections.

31. The proper order of courses in a dinner should be (a) appetizer, salad, main dish. (b) soup, salad, main dish. (c) appetizer, soup, salad, main dish. (d) all of these.

32. A prix fixe menu (a) has a fixed price for each separate course. (b) is a supplement to a table d’hôte menu. (c) gives a single basic price for a meal. (d) is the same as an à la carte menu, except that there are additional prices for appetizers and desserts.

33. A menu is a list of dishes _____________. (a) to be prepared (b) from which to make selections for a meal (c) served or available to be served at a meal (d) all of these 34. Which of the following is true about the menu? (a) Nearly every aspect of a food service business depends on it. (b) It is the single most important document in the food service business. (c) Purchasing, production, sales, cost accounting, labor management, kitchen layout, and equipment selection are based on it. (d) all of these

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35. Which establishment fits this description: The range of its guests includes budget-minded tourists and business people on expense accounts, and its eating areas must therefore range from quick breakfast and sandwich counters to elegant dining rooms and banquet halls? (a) hotel (b) hospital (c) in-plant food service (d) full-service restaurant 36. The menu of a __________ is limited and features inexpensive, easily prepared, and easily served foods for people in a hurry. (a) school (b) hospital (c) catering and banquet operation (d) fast food and take-out operation 37. Which of the following combinations is incorrect? (a) prix fixe → no choices (b) static → same dishes every day (c) à la carte → each item is priced separately (d) cycle → menu repeats after a certain period 38. If every member of your party ordered different items, but each of you paid exactly the same price, then you were most likely dining at a restaurant with a _____ menu. (a) static (b) prix fixe (c) à la carte (d) table d'hôte 39. Which of the following is the best example of a supplement? (a) a static item added to an à la carte menu (b) the a la carte price of a table d’hôte entree (c) the extra charge for caviar (d) a single package price for each full meal selection 40. Which physical condition places limitations on a menu? (a) your equipment (b) your labor force (c) the foods available to you (d) all of these 41. To maximize the utilization of food, a chef should __________. (a) avoid the use of "minimum-use" perishable ingredients (b) plan production to avoid leftovers and plan ahead for the use of leftovers that do occur (c) use all edible trim and not add items to her menu unless she can use their trimmings (d) all of these

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42. Which of the following must actually be from the place indicated in its name? (a) Swiss cheese (b) French bread (c) Maine lobster (d) Swedish meatballs 43. If a menu lists an item as "fresh," then it must never have been __________. (a) dried (b) frozen (c) canned (d) all of these 44. A menu degustation ___________________________. (a) may be offered in addition to the regular à la carte menu (b) gives patrons a chance to try a large number of the chef’s creations (c) can feature 5 to 12 or even more small courses (d) all of these 45. Using a variety of cooking methods in creating a menu ______________. (a) spreads the work load evenly among the equipment (b) adds variety to the menu (c) keeps some equipment from sitting idle (d) all of these 46. Which combination is incorrect? (a) temperature – Celsius (b) weight – liter (c) volume – milliliter (d) length – meter 47. The boiling point of water is __________? (a) 212°C (b) 100°C (c) 200°F (d) 32°F 48. Hidden costs include ____________________. (a) deep-fryer fat (b) seasonings and spices (c) cooking oils (d) all of these 49. Par stock is _________________________. (a) ingredients left over after a yield test (b) inventory of minimum use goods (c) inventory of goods that an operation must have on hand for operating (d) ingredients required for a particular recipe 11

50. You have a soup recipe that makes 24 portions at 8 oz. each. The recipe calls for 12 oz. butter. How much butter will you need if you want to make 60 portions of soup at 8 oz. each? (a) 18 oz. (b) 24 oz. (c) 30 oz. (d) 32 oz.

51. You have a soup recipe that makes 24 portions at 8 oz. each. The recipe calls for 1½ lb of mushrooms. What weight of mushrooms will you need if you want to make 60 portions of soup at 8 oz. each? (a) 3 lb (b) 3 lb 8 oz. (c) 3 lb 12 oz. (d) 4 lb 8 oz.

52. You have a soup recipe that makes 24 portions at 8 oz. each. The recipe calls for 1½ lb of mushrooms. What weight of mushrooms will you need if you want to make 48 portions of soup at 6 oz. each? (a) 2 lb (b) 2 lb 4 oz. (c) 3 lb (d) 3 lb 8 oz.

Fill-in-the-Blanks For each of the following abbreviations, write out the full name of the unit of measurement in Column A. In Column B, indicate whether it is a unit of weight, volume, or length.

53. kg 54. l 55. qt 56. lb 57. tsp 58. g 59. pt 60. dl 61. cm

Column A __________ __________ __________ __________ __________ __________ __________ __________ __________

Column B __________ __________ __________ __________ __________ __________ __________ __________ __________

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Fill in the blanks by making the correct conversion.

62. 8 tbsp 63. 64 oz 64. ¼ cup 65. 3500 g 66. 5 qt 67. 1¾ lb 68. 25 dL 69. 0.6 kg 70. 16 pt

= __________ fl oz. = __________ lb = __________ tsp = __________ kg = __________ pt = __________ oz. = __________ L = __________ g = __________ gal

True/False 71. Measuring solid ingredients by weight is more accurate than by volume.

72. Measurement by count should not be used in a food service kitchen because it is not as accurate as measurement by weight or by volume.

73. A carefully written recipe guarantees that every cook will produce the identical product every time.

74. The best way to be sure that a broiled steak is cooked to the right doneness is to use the exact cooking time given in the recipe.

75. Pounds, centigrams, and ounces are all units of weight.

76. Portion cost calculations must be based on EP (edible portion) amounts, because this is the quantity actually served.

77. 100°C is the boiling point of water in the metric system.

78. To determine portion cost, you divide the cost of all ingredients by the number of portions served.

79. Standardized recipes list the most important ingredients first.

80. Cooking large volumes of food means that you have less difficulty with food spoilage, because of the way large volumes of food hold their heat.

81. Simply changing the shape of a cooking pot without changing the material it is made from canchange the way food cooks in it.

82. “Edible portion” (EP) is another way of saying “as served” (AS).

83. One good way to avoid food waste and leftovers is to use your major ingredients in as many dishes as possible.

84. A meat item accompanied by one vegetable and one starch item is an example of a threecourse meal.

85. A static menu is one that offers the same dishes every day.

86. Serving tart foods with fatty meats violates one of the rules of good menu balance.

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Math Review For each of the math questions, write the correct answer on the lines below.

87. Round 10.36 to the nearest tenth.

88. Round 3.589 to the nearest hundredth.

89. Round 9.786 to the nearest whole number.

90. Round 7.189 to the nearest tenth.

91. Round 17.128 to the nearest tenth.

92. Convert 0.89 into a percent.

93. Convert 0.62 into a percent.

94. Convert 623% into a decimal.

95. Convert 126% into a decimal.

96. Convert 915% into a decimal.

97. 4/8 – 1/8 = 98. 2/3 + 1/2 = 99. Reduce the fraction 160/180.

100. 7/16  9/12 = (Do not reduce the fraction) 101. 1/2 ÷ 2/3 = 102. Convert the fraction 1/5 into a decimal.

103. Convert the fraction 6/19 into a decimal. Round your answer to the nearest tenth.

104. Convert the fraction 10/6 into a decimal. Round your answer to the nearest hundredth.

105. Convert the fraction 1/3 into a decimal. Round your answer to the nearest hundredth.

106. Convert the fraction ¾ into a decimal.

107. Convert 4° F to Celsius. Remember to round your answer to the nearest tenth.

108. Convert 22° F to Celsius. Remember to round your answer to the nearest tenth.

109. Convert 40° F to Celsius. Remember to round your answer to the nearest tenth.

110. Convert 84° F to Celsius. Remember to round your answer to the nearest tenth.

111. Convert -10° F to Celsius. Remember to round your answer to the nearest tenth.

112. Convert 4° C to Fahrenheit. Remember to round your answer to the nearest tenth.

113. Convert 22° C to Fahrenheit. Remember to round your answer to the nearest tenth.

114. Convert 65° C to Fahrenheit. Remember to round your answer to the nearest tenth.

115. Convert 84° C to Fahrenheit. Remember to round your answer to the nearest tenth.

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116. Convert -10° C to Fahrenheit. Remember to round your answer to the nearest tenth.

Math (Metric) For each of the math questions, write the correct answer on the lines below.

117. Convert 900 mL into L. 118. Convert 10 L into mL. 119. Convert 80 g into kg.

120. Convert 10,000 kg into g.

121. Convert 9 L into mL. 122. Calculate the RCF (recipe conversion factor) for a new yield of 2000 g blueberry muffin batter. The original yield of the recipe is 3357 g. Round your answer to the nearest tenth.

123. Calculate the RCF (recipe conversion factor) for a new yield of 6500 g blueberry muffin batter. The original yield of the recipe is 3357 g. Round your answer up to the nearest whole number.

124. Calculate the amount of eggs needed for the new yield of 2000 g Blueberry Muffin batter using the calculated RCF (recipe conversion factor) of 1.2. The weight of eggs in the original recipe is 300 g.

125. Calculate the amount of sugar needed for the Blueberry Muffin batter using the calculated RCF (recipe conversion factor) of 4.3. The weight of sugar in the original recipe is 650 g.

126. Calculate the amount of shortening needed for the Blueberry Muffin batter using the calculated RCF (recipe conversion factor) of 1.6. The weight of shortening in the original recipe is 500 g.

127.You have 300 g AP strawberries. What is your EP weight if the yield after trimming is 92 percent?

128. You have 400 g AP bananas. What is your EP weight if the yield after trimming is 70 percent?

129. You have 800 g AP bananas. What is your EP weight if the yield after trimming is 70 percent?

130. You have 660 g AP apples. What is your EP weight if the yield after trimming is 75 percent?

131. You have 200 g AP apples. What is your EP weight if the yield after trimming is 75 percent?

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132. Four kg of water equals roughly how many L of water?

133. Three kg of whole eggs equals roughly how many L of whole eggs?

134. Does one kg of flour equal one L of flour? Yes or no?

135. Does one L of syrup equal one kg of syrup? Yes or no?

136. Does one L of sugar equal one kg of sugar? Yes or no?

137. If the total weight of the soft roll dough is 1165 grams, how many 60 g rolls does this formula yield? Round your answer down to the nearest lower whole number.

138. If the total weight of the soft roll dough is 260000 grams, how many 50 rolls does this formula yield? Round your answer down to the nearest lower whole number.

139. If the total weight of the soft roll dough is 2600 grams, how many 65 g rolls does this formula yield? Round your answer down to the nearest lower whole number.

140. If the total weight of the soft roll dough is 1200 grams, how many 45 g rolls does this formula yield? Round your answer down to the nearest lower whole number.

141. If the total weight of the soft roll dough is 1800 grams, how many 50 g rolls does this formula yield? Round your answer down to the nearest lower whole number.

142. If the total yield for a rice recipe is 2000 g and the total portions for the recipe is 25, how big is each portion?

143. If the total yield for a rice recipe is 5000 g and the total portions for the recipe is 50, how big is each portion?

144. If the total yield for a rice recipe is 1000 g and the total portions for the recipe is 16, how big is each portion?

145. You need 100, 50 g portions of rice. How much rice do you need to make?

146. You need 200, 85 g portions of rice. How much rice do you need to make?

147. If a recipe calls for 180 grams of carrots, and the EP unit cost is $2.50 per kg, what is the ingredient cost of carrots? Remember to round your answer to the nearest cent.

148. Suppose a recipe calls for 2 cloves of garlic. If a head of garlic has 15 cloves and weighs 120 grams, and garlic costs $2.90 per kg, what is the ingredient cost of garlic? Remember to round your answer to the nearest cent.

149. A recipe calls for 270 grams of sour cream. If the EP unit cost of the sour cream is $6.10 per kg, what is the ingredient cost? Remember to round your answer to the nearest cent.

150. A recipe calls for 90 ml of white wine, which costs $3.95 per liter. What is the ingredient cost? Remember to round your answer to the nearest cent.

151. If the EP unit cost of beef tenderloin is $13.75 per kg, what will be the ingredient cost if a roast tenderloin recipe calls for 4, 3.5 kg tenderloins?

152. How many kg of batonnet potatoes will a 25 kg case of purchased potatoes yield if the percentage yield is 85%?

153. What will be the weight of corn kernels from 10 kg of corn ears if the percentage yield is 28%?

154. If 40 kg of whole carrots yields 32 kg when cleaned and trimmed, what is the percentage yield?

155. What amount of asparagus will be yielded from 8 kg of stalks if the yield is 55%?

156. If the percentage yield of bell peppers is 82%, how many kg of diced bell pepper will come from a 15 kg case?

157. How many kg of potatoes would need to be purchased if the yield percentage is 85% and you need 45 kg for your recipe? Round your answer up to the nearest whole number.

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158. If a recipe calls for 360 grams of chopped onion, what is the as purchased quantity assuming 90% yield?

159. If 50 kg of whole green beans yields 42 kg when cleaned and trimmed, what is the yield percentage?

160. If the yield percentage of bell peppers is 82%, how many kg will have to be purchased to yield 5 kg of diced bell pepper? Round your answer to the nearest tenth.

161. What amount of asparagus will be required to yield 3 kg if the yield is 55%? Round your answer to the nearest tenth.

162. If the giblets are accidentally discarded, how much will the raw yield test cost of chicken breasts increase per kg?

Trim, Salvage, Waste AP Weight: 40 g AP Cost: $2.30 per kg Total cost: $92.00 Total Yield: 13 kg Item Weight Value per kg Total Value Leg & Thigh quarters 10 kg $2.85 $28.50 Wings 3 kg $4.00 $12.00 Bones & Necks 11 kg $0.60 $6.60 Giblets 1.25 kg $1.05 $1.31 Cutting Loss 1 kg $0 $0 Fat (discard) 360 grams $0 $0 Total value of trim, salvage & waste $48.41 163. If leg and thigh quarters go on sale for $2.55 per kg, what is the new raw yield test cost for chicken breasts?

Trim, Salvage, Waste AP Weight: 40 kg AP Cost: $2.30 per kg Total cost: $92.00 Total Yield: 13 kg Item Weight Value per kg Total Value Leg & Thigh quarters 10 kg $2.55 $25.50 Wings 3.0 kg $4.00 $12.00 Bones & Necks 11.0 kg $0.60 $6.60 Gibblets 1.25 kg $1.05 $1.31 Cutting Loss 1.0 kg $0 $0 Fat (discard) 360 grams $0 $0 Total value of trim, salvage & waste $45.41

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164. If the value of the bones and necks is increased to $0.75 per kg, what will be the new actual cost of the chicken breast?

Trim, Salvage, Waste AP Weight: 40 kg AP Cost: $2.30 per kg Total cost: $92.00 Total Yield: 13 kg Item Weight Value per kg Total Value Leg & Thigh quarters 10 kg $2.85 $28.50 Wings 3.0 kg $4.00 $12.00 Bones & Necks 11.0 kg $0.75 $8.25 Gibblets 1.25 kg $1.05 $1.31 Cutting Loss 1.0 kg $0 $0 Fat (discard) 360 grams $0 $0 Total value of trim, salvage & waste $50.06 165. If the price of whole chickens is $2.40 per kg, what is the cost of chicken breasts?

Trim, Salvage, Waste AP Weight: 40 kg AP Cost: $2.40 per kg Total cost: $96.00 Total Yield: 13 kg Item Weight Value per Kg Total Value Leg & Thigh quarters 10 kg $2.85 $28.50 Wings 3.0 kg $4.00 $12.00 Bones & Necks 11.0 kg $0.60 $6.60 Gibblets 1.25 kg $1.05 $1.31 Cutting Loss 1.0 kg $0 $0 Fat (discard) 360 grams $0 $0 Total value of trim, salvage & waste $48.41 166. The prime rib has an AP weight of 9 kg and a percent yield of 60%. If the as-purchased cost of prime rib is $6.00 per kg, what is the new cooked yield test cost for prime rib?

167. The prime rib has an AP weight of 4.5 kg. When cooked in a combi oven, it may have a percent yield of 70. If the as-purchased cost is $13.25 per kg, what is the cooked yield test cost? Round your answer to the nearest penny.

168. What is the cooked yield test cost of potatoes if roasting 10 kg of potatoes yields 9 kg, and the as-purchase cost is $0.60 per kg? round to the nearest penny.

169. If the price of whole chickens is $2.40 per kg, what is the cooked yield test cost if the yield of a 1.8 kg chicken is 1.5 kg?

170. The total cost of the ingredients for the Arroz a la Mexicana recipe is $2.18 and yields 2.2 kg. If each portion size is 180 g, what is the portion cost? Remember to round your answer to the nearest penny.

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171. The total cost of the ingredients for the Arroz a la Mexicana recipe is $2.18 and it yields 16 portions. If the price of commercially available chicken stock rises from $0.25 per liter to $0.45 per liter, what is the new portion cost? Round your answer to the nearest penny.

172. The total cost of the ingredients for the Arroz a la Mexicana recipe is $2.18 and it yields 16 portions. If the price of long grain rice rises from $1.36 per kg to $1.54 per kg, what is the corresponding rise in portion cost? The recipe calls for 0.750 kg of rice. Round your answer to the nearest penny.

173. The total cost of the ingredients for the Arroz a la Mexicana recipe is $2.18 and yields 1.8 kg. If each portion size is 150 grams, what is the portion cost? Remember to round your answer to the nearest penny.

174. To the nearest cent, calculate the total cost of the recipe.

Ingredients Butter Granulated sugar Brown sugar Salt Eggs Vanilla Pastry flour Baking soda Chocolate chips Chopped walnuts

Total ($) 1.92 0.46 0.87 0.01 0.54 0.25 1.65 0.01 3.28 2.06

175. The chocolate chip cookies recipe requires 570 grams of chocolate chips; the chocolate chips have an EP cost of $6.50 per kg. How much will the total cost of chocolate chips in the cookie recipe change if we decide to increase the amount to 780 grams? Remember to round your answer to the nearest cent.

176. For a nut-free dish, the walnuts are eliminated from the chocolate chip cookies recipe. What is the new total cost of the cookie recipe?

Ingredients Butter Granulated sugar Brown sugar Salt Eggs Vanilla Pastry flour Baking soda Chocolate chips Chopped walnuts

Total ($) 1.78 0.52 0.79 0.01 0.61 0.33 1.89 0.01 3.98 2.06

177. How many milliliters are in 1 liter of liquid?

178. How many teaspoons are in .250 liter of liquid?

179. If there are 1000 grams in 1 kg, how many grams are there in 2.4 kg?

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180. How many tablespoons are there in .3 liter?

181. How many milliliters in 5 liters?

182. The Risotto alla Parmigiana yields 1800 grams. If the portion size is 180 grams, what is the number of guests that can be served?

183. How much risotto will have to be prepared to serve 45 guests each a 270 grams portion?

184. If a recipe for roasted vegetables yields 4.5 kg of roasted vegetables, how many guests can be served is the portion size is 100 grams?

185. A recipe for chicken noodle soup yields 20 liters. What is the portion size in milliliter if this batch of soup is for 80 guests?

186. An 8 kg prime rib has a 55% yield. How many guests can be served prime rib if the portion size is 210 grams?

Math (U.S.) 187. Convert ¼ cup into tbsp.

188. Convert 5 tbsp into tsp.

189. Convert 10 pt into gal.

190. Convert 2¼ lb into oz.

191. Convert 4¼ qt into pt.

192. Calculate the amount of cake flour needed for the new yield of 10 lbs Blueberry Muffin batter using the calculated RCF (recipe conversion factor) of 1.2. The weight of cake flour in the original recipe is 40 oz.

193. Calculate the RCF (recipe conversion factor) for a new yield of 80 oz. (5 lbs) Blueberry Muffin batter. The original yield of the recipe is 134 oz. (8 lbs 6 oz.).

194. Calculate the amount of salt needed for the new yield of 10 lbs Blueberry Muffin batter using the calculated RCF (recipe conversion factor) of 1.2. The weight of salt in the original recipe is 0.5 oz.

195. Calculate the amount of nonfat milk solids needed for the new yield of 10 lbs Blueberry Muffin batter using the calculated RCF (recipe conversion factor) of 1.2. The weight of nonfat milk solids in the original recipe is 3 oz.

196. Calculate the amount of eggs needed for the new yield of 10 lbs Blueberry Muffin batter using the calculated RCF (recipe conversion factor) of 1.2. The weight of eggs in the original recipe is 12 oz.

197. You have 15 lb AP weight apples. What is your EP weight if the yield after trimming is 75 percent?

198. You have 10 lb AP weight bananas. What is your EP weight if the yield after trimming is 70 percent?

199. You have 30 lb AP weight apples. What is your EP weight if the yield after trimming is 75 percent?

200. You have 25 lb AP weight bananas. What is your EP weight if the yield after trimming is 70 percent?

201. You have 19 lb AP weight bananas. What is your EP weight if the yield after trimming is 70 percent?

202. Four pts of water equals roughly how many pounds of water?

203. Three oz. of whole eggs equals roughly how many fl oz. of whole eggs?

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204. Does one lb of flour equal one pt of flour? Yes or no?

205. Does one fl oz. of syrup equal one lb of syrup? Yes or no?

206. Does one oz. of sugar equal one lb of sugar? Yes or no?

207. If a standard dinner roll is 2.5 oz., and the total weight raw dough is 2 lb 7 oz., how many 2.5-oz. rolls does this recipe yield? Round your answer down to the nearest lower whole number.

208. If a standard dinner roll is 2.7 oz., and the total weight raw dough is 4 lb 7 oz., how many 2.7-oz. rolls does this recipe yield? Round your answer down to the nearest lower whole number.

209. If a standard dinner roll is 1.6 oz., and the total weight raw dough is 1 lb 7 oz., how many 1.6-oz. rolls does this recipe yield? Round your answer down to the nearest lower whole number.

210. If a standard dinner roll is 2.3 oz., and the total weight raw dough is 3 lb 1 oz., how many 2.3-oz. rolls does this recipe yield? Round your answer down to the nearest lower whole number.

211. If a standard dinner roll is 1.6 oz., and the total weight raw dough is 1 lb 1 oz., how many 1.6-oz. rolls does this recipe yield? Round your answer down to the nearest lower whole number.

212. If the total yield for a rice recipe is 600 oz. and the total portions for the recipe is 2000, how big is each portion?

213. You need 300, 3 oz. portions of rice. How much rice do you need to make?

214. You need 200, 5 oz. portions of rice. How much rice do you need to make?

215. You need 100, 3 fl oz. portions of rice. How much rice do you need to make?

216. If a recipe calls for 6 ounces of carrots, and the EP unit cost is $1.25 per pound, what is the ingredient cost of carrots? Remember to round your answer to the nearest cent.

217. Suppose a recipe calls for 2 cloves of garlic. If a head of garlic has 15 cloves and weighs 0.30 pounds, and garlic costs $1.45 per pound, what is the ingredient cost of garlic?

Remember to round your answer to the nearest cent.

218. A recipe calls for 9 ounces of sour cream. If the EP unit cost of the sour cream is $2.95 per pound, what is the ingredient cost? Remember to round your answer to the nearest cent.

219. A recipe calls for 3 fluid ounces of white wine, which costs $3.95 per liter. What is the ingredient cost? Remember to round your answer to the nearest cent.

220. If the EP unit cost of beef tenderloin is $6.75 per pound, what will be the ingredient cost if a roast tenderloin recipe calls for 4, 7-pound tenderloins?

221. How many pounds of batonnet potatoes will a 50-pound case of purchased potatoes yield if the percentage yield is 85%?

222. What will be the weight of corn kernels from 10 pounds of corn ears if the percentage yield is 28%?

223. If 40 pounds of whole carrots yields 32 pounds when cleaned and trimmed, what is the percentage yield?

224. What amount of asparagus will be yielded from 8 pounds of stalks if the yield is 55%?

225. If the percentage yield of bell peppers is 82%, how many pounds of diced bell pepper will come from a 15 pounds case?

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226. How many pounds of potatoes would need to be purchased if the yield percentage is 85% and you need 45 pounds for your recipe? Round your answer up to the nearest whole number.

227. If a recipe calls for 12 ounces of chopped onion, what is the as purchased quantity assuming 90% yield? Round your answer to the nearest tenth.

228. If 50 pounds of whole green beans yields 42 pounds when cleaned and trimmed, what is the yield percentage?

229. If the yield percentage of bell peppers is 82%, how many pounds will have to be purchased to yield 5 pounds of diced bell pepper? Round your answer to the nearest tenth.

230. What amount of asparagus will be required to yield 3 pounds if the yield is 55%? Round your answer to the nearest tenth.

231. If the giblets are accidentally discarded, how much will the raw yield test cost of chicken breasts increase per pound?

Trim, Salvage, Waste AP Weight: 40 pounds AP Cost: $2.30 per pound Total cost: $92.00 Total Yield: 13 pounds Item Weight Value per Pound Total Value Leg & Thigh quarters 10 lb $2.85 $28.50 Wings 3.0 lb $4.00 $12.00 Bones & Necks 11.0 lb $0.60 $6.60 Giblets 1.25 lb $1.05 $1.31 Cutting Loss 1.0 lb $0 $0 Fat (discard) 12 oz $0 $0 Total value of trim, salvage & waste $48.41 232. If leg and thigh quarters go on sale for $2.55 per pound, what is the new raw yield test cost for chicken breasts?

Trim, Salvage, Waste AP Weight: 40 pounds AP Cost: $2.30 per pound Total cost: $92.00 Total Yield: 13 pounds Item Weight Value per Pound Total Value Leg & Thigh quarters 10 lb $2.55 $25.50 Wings 3.0 lb $4.00 $12.00 Bones & Necks 11.0 lb $0.60 $6.60 Gibblets 1.25 lb $1.05 $1.31 Cutting Loss 1.0 lb $0 $0 Fat (discard) 12 oz $0 $0 Total value of trim, salvage & waste $45.41

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233. If the value of the bones and necks is increased to $0.75 per pound, what will be the new actual cost of the chicken breast?

Trim, Salvage, Waste AP Weight: 40 pounds AP Cost: $2.30 per pound Total cost: $92.00 Total Yield: 13 pounds Item Weight Value per Pound Total Value Leg & Thigh quarters 10 lb $2.85 $28.50 Wings 3.0 lb $4.00 $12.00 Bones & Necks 11.0 lb $0.75 $8.25 Gibblets 1.25 lb $1.05 $1.31 Cutting Loss 1.0 lb $0 $0 Fat (discard) 12 oz $0 $0 Total value of trim, salvage & waste $50.06 234. If the price of whole chickens is $2.40 per pound, what is the cost of chicken breasts?

Trim, Salvage, Waste AP Weight: 40 pounds AP Cost: $2.40 per pound Total cost: $92.00 Total Yield: 13 pounds Item Weight Value per Pound Total Value Leg & Thigh quarters 10 lb $2.85 $28.50 Wings 3.0 lb $4.00 $12.00 Bones & Necks 11.0 lb $0.60 $6.60 Gibblets 1.25 lb $1.05 $1.31 Cutting Loss 1.0 lb $0 $0 Fat (discard) 12 oz $0 $0 Total value of trim, salvage & waste $48.41 235. The prime rib has an AP weight of 18 pounds and a percent yield of 60%. If as-purchased cost of prime rib is $6.00 per pound, what is the new cooked yield test cost for prime rib?

236. The prime rib has an AP weight of 18 pounds. When cooked in a combi oven, it may have a percent yield of 70. If the as-purchased cost is $6.50 per pound, what is the cooked yield test cost? Remember to round your answer to the nearest penny.

237. What is the cooked yield test cost of potatoes if roasting 10 pounds of potatoes yields 9 pounds, and the as-purchase cost is $0.60 per pound?

238. If the price of whole chickens is $2.40 per pound, what is the cooked yield test cost if the yield of a 4 pound chicken is 3.35 pounds?

239. The total cost of the ingredients for the Arroz a la Mexicana recipe is $2.18 and yields 72 ounces. If each portion size is six ounces, what is the portion cost? Remember to round your answer to the nearest penny.

23

240. The total cost of the ingredients for the Arroz a la Mexicana recipe is $2.18 and it yields 16 portions. If the price of commercially available chicken stock rises from $0.25 per quart to $0.45 per quart, what is the new portion cost? Remember to round your answer to the nearest penny.

241. The total cost of the ingredients for the Arroz a la Mexicana recipe is $2.18 and it yields 16 portions. If the price of long grain rice rises from $0.62 per pound to $0.70 per pound, what is the corresponding rise in portion cost? The recipe calls for 1.5 pounds of rice. Remember to round your answer to the nearest penny.

242. The total cost of the ingredients for the Arroz a la Mexicana recipe is $2.18 and yields 63 ounces. If each portion size is 5 ounces, what is the portion cost? Remember to round your answer to the nearest penny.

243. To the nearest cent, calculate the total cost of the recipe.

Ingredients Total ($) Butter 1.88 Granulated sugar 0.58 Brown sugar 0.73 Salt 0.01 Eggs 0.63 Vanilla 0.51 Pastry flour 1.38 Baking soda 0.01 Chocolate chips 3.69 Chopped walnuts 1.98 244. The chocolate chip cookies recipe requires 1 lb, 4 oz of chocolate chips; the chocolate chips have an EP cost of $2.95 per pound. How much will the total cost of chocolate chips in the cookie recipe change if we decide to increase the amount to 1 lb 10 oz? Remember to round your answer to the nearest cent.

245. For a nut-free dish, the walnuts are eliminated from the chocolate chip cookies recipe.

What is the new total cost of the cookie recipe?

Ingredients Total ($) Butter 1.88 Granulated sugar 0.58 Brown sugar 0.73 Salt 0.01 Eggs 0.63 Vanilla 0.51 Pastry flour 1.38 Baking soda 0.01 Chocolate chips 3.69 Chopped walnuts 1.98 246. Suppose that the pecans are substitute for walnuts in the chocolate chip cookies recipe at a cost of $4.45/lb. If the recipe requires 8 ounces of pecans, what is the cost of this ingredient? Remember to round your answer to the nearest cent.

247. How many fluid ounces are in 1 gallon of liquid?

24

248. How many teaspoons are in 1 cup of liquid?

249. If there are 1000 grams in 1 kilogram, how many grams are there in 2.4 kilograms?

250. How many tablespoons are there in 1 cup?

251. How many cups in one gallon?

252. The Risotto alla Parmigiana yields 60 ounces. If the portion size is six ounces, what is the number of guests that can be served?

253. How much risotto will have to be prepared to serve 45 guests each a 9 ounce portion?

254. If a recipe for roasted vegetables yields 10 pounds of roasted vegetables, how many guests can be served is the portion size is 3.5 ounces?

255. A recipe for chicken noodle soup yields 5 gallons. What is the portion size in fl oz if this batch of soup is for 80 guests?

25

Answers to Test Questions Multiple Choice 1. d 2. d 3. d 4. c 5. b 6. d 7. a 8. b 9. c 10. a 11. c 12. d 13. c

14. d 15. d 16. a 17. c 18. a 19. b 20. d 21. d 22. a 23. d 24. a 25. b 26. d

27. d 28. c 29. d 30. c 31. d 32. c 33. d 34. d 35. a 36. d 37. a 38. b 39. c

40. d 41. d 42. c 43. d 44. d 45. d 46. b 47. b 48. d

Fill-in-the-Blank

53.

54.

55.

56.

57.

58.

59.

60.

61.

Column A kilogram liter quart pound teaspoon gram pint deciliter centimeter

Column B weight volume volume weight volume weight volume volume weight

62. 4 63. 4 64. 12 65. 3.5 66. 10 67. 28 68. 2.5 69. 600 70. 2

26

49. c 50. c 51. c 52 b

True/False 71. T 72. F 73. F 74. F

75. T 76. F 77. T 78. T

79. F 80. F 81. T 82. F

83. F 84. F 85. T 86. F

Math Review 87. 10.4 88. 3.59 89. 10 90. 7.2 91. 17.1 92. 89% 93. 62% 94. 6.23 95. 1.26

96. 9.15 97. 3/8 98. 7/6 99. 8/9 100. 63/192 101. 3/4 102. 0.2 103. 0.3 104. 1.67

105. 0.33 106. 0.75 107. -15.6°C 108. -5.6° C 109. 4.4° C 110. 28.9° C 111. -23.33° C 112. 39.2° F 113. 71.6° F

114. 149° F 115. 183.2° F 116. 14° F

Math (Metric) 117. 0.9 L 118. 10,000 mL 119. 0.08 kg 120. 10,000,000 g 121. 9,000 L 122. 0.6 123. 2 124. 360 g 125. 2795 g 126. 800 g 127. 276 g 128. 280 g 129. 560 g 130.495 g 131. 150 g

132. 4 L 133. 3 L 134. No 135. No 136. No 137. 19 138. 52 139. 40 140. 26 141. 36 142. 80 g 143. 100 g 144. 62.5 g 145. 5000 g or 5 kg 146. 17,000 g or 17 kg

147. $0.45 148. $0.04 149. $1.65 150. $0.36 151. $192.50 152. 21.25 kg 153. 2.8 kg 154. 80% 155. 4.4 kg 156. 12.3 kg 157. 53 kg 158. 400 g 159. 84% 160. 6.1 kg 161. 5.5 kg

27

162. $0.10 163. $3.58 164. $3.23 165. $3.66 166. $10.00 167. $13.93 168. $0.67 169. $2.89 170. $0.18 171. $0.15 172. $0.01 per portion 173. $0.18 174. $11.05 175. $1.36

176. $9.92 177. 1000 ml 178. 50 tsp 179. 2400 g 180. 20 tbsp 181. 5000 ml 182. 10 183. 12,150 g or 12.15 kg 184. 45 185. 250 ml 186. 21

Math (U.S.) 187. 4 tbsp 188. 15 tsp 189. 1.25 gal or 1¼ gal 190. 36 oz.

191. 8.5 pt or 8½ pt 192. 48 193. 0.6 194. 0.6 195. 3.6 196. 14.4 197. 11.25 lb 198. 7 lb 199. 22.5 lb 200. 17.5 lb 201. 13.3 lb 202. 4 lb 203. 3 fl oz.

204. No 205. No 206. No 207. 15 208. 14 209. 21 210. 10 211. 4 oz.

212.3 oz.

213. 900 oz. or 56 lb 4 oz or 56.25 lb 214. 1000 oz. or 62 lb 8 oz or 62.5 lb 215. 300 oz. or 18 lb 12 oz or 18.75 lb 216. $0.47 217. $0.06 218. $1.66 219. $0.35 220. $189.00 221. 42.5 lb

222. 2.8 lb 223. 80% 224. 4.4 lb 225. 12.3 lb 226. 53 lb 227. 13.3 oz 228. 84% 229. 6.1 lb 230. 5.5 lb 231. $0.07 per lb 232. $3.58 233. $3.23 234. $3.66 235. $10.00 per lb 236. $9.29 237. $0.67 per lb 238. $2.87 per lb 239. $0.18 240. $0.15 241. $0.01 per portion 242. $0.17 243. $11.40 244. $1.11 245. $9.42 246. $2.23 247. 128 fl oz 248. 48 tsp 249. 32.25 lb 250. 16 tbsp 251. 16 cups 252. 10 253. 405 oz 254. 45 255. 8 fl oz

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Answers to Questions for Discussion 1.

In most operations, the preferences of the chef are of little importance when planning the menu. The preferences of the customers must take first consideration if the operation is to stay in business. (60) 2. Breakfast menus: usually short and offer a relatively standard list of selections. Foods that can be prepared quickly and eaten in a hurry.

Lunch menus: foods that are prepared quickly and are easy to serve and eat, for people in a hurry. Simplicity and variety are important.

Dinner menus: usually larger, offering more substantial foods and often several courses.

(60–61) 3. Fast-food restaurant, French restaurant. (61) 4. First menu: No color variety and contrast in main course and vegetable accompaniment.

Second menu (reading vertically): Both soup and main course are lamb.

Third menu: Reasonably good balance, although a soup not based on potato might be better.

Fourth menu: Too many creamy dishes.

Fifth menu: Soup and main course both heavy and beefy. Soup, main course, and potatoes are based on beef stock or broth. Cabbage appears in two dishes.

Sixth menu: Tomatoes in both soup and salad. Main course, vegetable, and potato all have similar texture. (64–65) 5. The best solution is to plan production so that there are as few leftovers as possible. The next best solution is to plan ahead for ways to use any leftovers that might be produced. (87) 6. There are always unpredictable variables. Food products are not uniform. Equipment differs.

Cooking times vary. Different cooks interpret terms and instructions differently. Many processes cannot be described exactly. (68) 7. To control production by controlling quality and quantity. (69) 8. Weight, volume, and count. Weight is usually used for solid ingredients because it is the most accurate. (72–73) 9. Portion control begins with the measuring of ingredients. Portioning for service is done by count, weight, volume, even division, and standard fill. (73) 10. 3½ lb = 56 oz.

6 cups = 3 pt 8½ qt = 272 fl oz. ¾ cup = 12 tbsp 46 oz. = 214/16 lb or 2 lb 14 oz.

2½ gal = 320 fl oz.

5 lb 5 oz. ÷ 2 = 2 lb 10½ oz.

2 10 tsp = 1 /3 fl oz.

(73) 11. 1.4 kg = 1400 g 53 dL = 5.3 L 15 cm = 150 mm 2590 g = 2.59 kg 4.6 L = 46 dL 220 cL = 22 dL (74) 29

12. Conversion factor = 1.5 3 fl oz vegetable oil 3 lb boneless pork loin 1 lb 8 oz bok choy 15 oz yellow summer squash 12 oz green bell pepper 9 oz shiitake mushrooms 1½ tbsp. garlic, chopped 18 scallions 27 fl oz (1 pt 11 fl oz) Thai green curry sauce Metric Version 90 mL vegetable oil 1.5 kg boneless pork loin 750 g bok choy 450 g yellow summer squash 375 g green bell pepper 270 g shiitake mushrooms 1 ½ tbsp. garlic, chopped 18 scallions 825 mL Thai green curry sauce (76) 13. There are many variables relating to measuring, surface and volume, equipment, and cooking times. These are discussed in detail on pages 79–81.

14. AP and EP stand for weights before and after trimming. Because AP means “as purchased,” this is the weight you have paid for and must use in calculating costs. If the recipe calls for trimmed weight (EP or edible portion), you must determine what AP weight you started with in order to get the true cost of the ingredient. (82) 15. a. 25% b. $1.00 c. $9.50

30

CHAPTER 5 Nutrition Chapter Goals After studying this chapter, the student should be able to: 1.

2.

3.

4.

List and describe the six categories of nutrients, explain their functions in the body, and name some food sources of each.

Define the term calorie and describe the relationship between calories and weight gain.

List and describe the eight guidelines for maintaining a healthful diet.

Describe ways that cooks can incorporate nutrition principles into their cooking and their menu construction.

Chapter Outline Outline and page numbers I.

Nutrients (92–96)

Points of emphasis Kinds of nutrients, their need in the diet, and the foods in which they are found.

The two factors in weight gain and loss are calorie intake and exercise or activity.

II.

The Balanced Diet (96–101)

Eight guidelines for maintaining a healthful diet.

How to interpret the information in MyPlate.

III.

Cooking Healthful Meals (101–102)

Guidelines for cooking healthful dishes.

Chapter Overview and Suggestions Nutritional information is increasingly important for today’s cooks. The nutrition information in the text has been expanded to a full chapter, with emphasis on how to offer healthful foods on the menu and with information on vegetarian diets.

Check various sources for charts giving nutrient information for foods. Using these charts, discuss calorie, fat, cholesterol, and sodium content of cooked foods, including recipes in this book. Students might make lists of high- and low-fat foods, and so on. As a more advanced exercise, students might be assigned to make up low-fat menus, low-cholesterol menus, and lowsodium menus, while keeping to the guidelines for good menu balance.

1

Since nutritional information and government-issued nutritional guidelines change regularly, it will be necessary to update the information in this chapter with more current information from time to time.

Key Points to Review What foods are good sources of proteins? What functions do proteins have in the body? p.94: Proteins What foods are good sources of carbohydrates? What functions do proteins have in the body? p. 93: Carbohydrates What foods are especially high in fats? Of the three categories of fat compounds, which kind is the most healthful, and which is the least healthful? pp. 93–94: Fats What does the term calorie mean? What role do calories play in weight gain or loss? p. 92: Calories In the eight guidelines for maintaining a healthy diet, what are the recommended food groups, and how many servings of each should the average person consume each day? p. 97: Select from the right food groups What two major categories of nutrients do most people eat too much of? What are the recommendations for managing these nutrients in the diet? p. 98: Manage consumption of fats; Manage consumption of carbohydrates Which mineral is of special health concern because of excess consumption? Why? p. 98: Manage consumption of sodium and potassium What are eight ways chefs can help their customers eat a more healthful diet? pp. 101–102: Cooking Healthful Meals

Sample Test Questions Multiple Choice 1.

The calorie is a measure of (a) the fat content of foods. (b) the starch content of foods. (c) the energy value of foods. (d) the ratio of a food’s fat content to its nutritional value.

2

2.

Fats are important in the diet because (a) they supply food energy. (b) they help carry certain vitamins. (c) they help regulate body functions. (d) all of these.

3.

Complete proteins are those that (a) contain all 9 essential amino acids that the body cannot manufacture. (b) supply the most energy to the body. (c) contain all the vitamins necessary for proper body functioning. (d) contain both saturated and unsaturated amino acids.

4.

Which of the following is not likely to contain cholesterol? (a) eggs (b) vegetable shortening (c) fish (d) veal

5.

Nutrients __________. (a) regulate body processes (b) supply energy for bodily functions (c) build and replace cells that make up body tissues (d) all of these

6.

Although it is not a nutrient, ___________ is necessary for healthful body functioning. (a) fat (b) fiber (c) water (d) protein

7.

A Calorie is __________. (a) a unit of measurement used to measure energy (b) the amount of heat needed to raise the temperature of 1 pound of water by one 1°F (c) both a unit of measurement used to measure energy and the amount of heat needed to raise the temperature of 1 pound of water by one 1°F (d) neither a unit of measurement used to measure energy nor the amount of heat needed to raise the temperature of 1 pound of water by one 1°F

8.

Which of the following is true? (a) 1 gram of fat = 9 calories (b) 1 gram of protein = 4 calories (c) 1 gram of carbohydrates = 4 calories (d) all of these

3

9.

__________ are the most important source of food energy. (a) Fats (b) Sugars (c) Starches (d) Carbohydrates

10. Three of the following are types of the fourth. Which is the fourth? (a) fibers (b) sugars (c) starches (d) carbohydrates 11. Which of the following sets of words successfully completes the following sentence? A __________ is a __________. (a) fiber, simple carbohydrate (b) sugar, complex carbohydrate (c) starch, type of carbohydrate that cannot be used by the body (d) none of these 12. Which of the following types of fats is solid at room temperature, comes from animal products, and is often associated with heart disease and other health problems? (a) saturated (b) unsaturated (c) polyunsaturated (d) monounsaturated 13. If you want your customers to consume healthy types of fats, then you should avoid using oils than come from __________ in your cooking. (a) olives (b) nuts and whole grains (c) coconuts and palm trees (d) corn, safflowers, sunflowers, and cottonseeds 14. __________ is/are a major source of saturated fats. (a) Solid shortening (b) Meats, poultry, and fish (c) Eggs and dairy products (d) all of these 15. If John just finished a meal of scrambled eggs and brains fried in butter, then his __________ level is likely to be significantly higher than it was before his meal. (a) cholesterol (b) polyunsaturated fat (c) monounsaturated fat (d) all of these

4

16. Recent research has suggested that __________ fats may actually lower the levels of the most harmful kinds of cholesterol in the body. (a) saturated (b) unsaturated (c) polyunsaturated (d) monounsaturated 17. __________ contain complete proteins. (a) Nuts (b) Grains and dried beans (c) Meats, poultry, fish, and eggs (d) all of these 18. Which of the following statements about vitamins is correct? (a) Water-soluble vitamins are stored in the body. (b) The lack of certain vitamins can cause deficiency diseases. (c) Vitamins, proteins, fats, and carbohydrates all supply energy to the body. (d) Fat-soluble vitamins are not stored in the body and must be eaten every day.

19. Which of the following minerals is somewhat of a health problem because it is often eaten in large quantities? (a) iodine (b) sodium (c) calcium (d) phosphorus 20. People can maintain a healthful diet by __________. (a) using sugars, salt, sodium, and alcohol in moderation (b) choosing a diet with plenty of vegetables, fruits, and grain products (c) eating a variety of foods; choosing a diet that is low in fat, saturated fat, and cholesterol; and maintaining a healthy weight (d) all of these 21. Which of the following statements about cooking healthful foods is incorrect? (a) Substitute saturated fats, such as olive oil or canola oil, for unsaturated fats as often as possible. (b) Offer my customers a variety of menu choices so they may choose a meal that is healthy from their point of view. (c) Make high-quality sauces, but making them more concentrated so that a smaller amount would go a longer way. (d) Reduce the amount of salt used in recipes by including other flavor-enhancing seasonings and ingredients such as fresh herbs, chiles, garlic, and flavored vinegars.

5

22. The amount of each nutrient that a person needs every day depends on ___________________. (a) the person’s age (b) how much physical activity the person engages in (c) the person’s general state of health (d) all of these 23. Ketosis is caused by ____________________________________. (a) having too much fat in the diet (b) eating too few carbohydrates (c) a lack of vitamin B6 in the diet (d) consuming excess vitamin E 24. Foods that provide many nutrients in proportion calories are said to be high in ______________________. (a) nutrient density (b) complex carbohydrates (c) vitamin density (d) essential fatty acids 25. Foods that provide few nutrients in proportion to calories are called __________. (a) saturated fats (b) complex carbohydrates (c) empty calories (d) trans fats 26. The amount of protein required in the daily diet of the average person is ________________. (a) 15 to 20 grams (b) 6 ounces (c) 120 to 150 grams (d) 50 to 60 grams 27. Which of the following is not a major mineral? (a) iron (b) sodium (c) calcium (d) phosphorus 28. The following statements describe the fat intake of four different diets. Which of these diets can be considered healthy? (a) Fat supplies 28% of the daily calorie intake. (b) Fat supplies 37% of the daily calorie intake. (c) Fat supplies 42% of the daily calorie intake. (d) None of the above. They are all too high in fat.

6

True/False 29. The five basic categories of nutrients (besides water) are proteins, fats, sugars, starches, and vitamins.

30. Deficiency diseases are caused by lack of certain vitamins.

31. Many of the most important sources of protein are also high in saturated fats.

32. Proteins are the most important source of food energy.

33. Eating many different kinds of foods is important for getting the nutrients we need.

34. Starches and sugars both belong to the group of compounds called carbohydrates.

35. Eating too much salt may help cause high blood pressure.

36. The only way to lose weight is to eat fewer calories than you burn.

37. Fiber is not a source of energy for the body.

38. All of the following are important sources of food energy or calories: starches, proteins, fats39vitamins.

39. The human body cannot make cholesterol.

40. Dried beans contain complete protein.

41. Fat is a type of carbohydrate.

42. Fat supplies energy to the body.

7

Answers to Test Questions Multiple Choice 1. c 2. d 3. a 4. b 5. d 6. b 7. a 8. d 9. d 10. d

11. d 12. a 13. c 14. d 15. a 16. d 17. c 18. b 19. b

20. d 21. a 22. d 23. b 24. a 25. c 26. d 27. a 28. a

True/False 29. F 30. T 31. T 32. F 33. T 34. T 35. T 36. T 37. T 38. F 39. F

40. F 41. F 42. T

Answers to Questions for Discussion 1.

2.

3.

4.

5.

Empty calorie foods are those with relatively few nutrients per calorie. Foods with high nutrient density have many nutrients per calorie. In other words, empty calorie foods are of low nutritional value. Examples are foods high in sugar and refined carbohydrates, such as candies and other sweets, as well as fatty, starchy foods like potato chips. Foods of high nutrient density include fruit, vegetables, and whole grains. (92) Complex carbohydrates are richer other nutrients (vitamins and minerals) and in fiber, while refined starches and sugars are low in other nutrients. (93) Some fatty acids are necessary for regulating certain body functions. Also, fats act as carriers of fat-soluble vitamins (vitamins A, D, E, and K). (93) Fat-soluble vitamins: A, D, E, and K. Water-soluble vitamins: C and the B complex. Fatsoluble vitamins can be stored in the body’s fatty tissues, but water-soluble vitamins cannot be stored and therefore must be eaten daily. (94) Fruits, vegetables, whole grains, and low-fat or fat-free milk and milk products are the foods with the highest nutrient density and should be emphasized in a healthful diet. In general,

8

6.

7.

8.

consumption of foods in these groups should be increased. Consumption of fats, sugars, and refined starches is too high and should be reduced. (97, 98) Saturated fats are solid at room temperature and are found primarily in animal products (butterfat, animal fats such as lard and beef marbling, fat in egg yolks), in solid shortenings, and in some tropical oils, such as coconut oil. Saturated fats are believed to be a major factor in contributing to high blood cholesterol and to heart disease and circulatory diseases.

Polyunsaturated fats are found in vegetable oils, such as corn oil, safflower oil, and cottonseed oil. They are liquid at room temperature. They do not seem to increase the level of cholesterol in the blood. However, they are still fats, and too much fat in the diet contributes to obesity and other health problems.

The most common examples of monounsaturated fats are olive oil and canola oil. They actually appear to reduce cholesterol levels somewhat, so may be beneficial when consumed in moderate amounts. Like polyunsaturated fats, they too are fats, and too much fat of any kind can be bad for the health. (93) Some suggested ways are the following: serve smaller portions, particularly foods high in fat, and balance the plate with more vegetables; trim excess fat from meats; emphasize cooking methods that require no added fat; substitute monounsaturated fats for saturated fats in cooking; make sauces more flavorful and serve smaller portions of them; use no-stick pans; rely less on salt and more on herbs, spices, and other flavoring ingredients to season foods; use the freshest, highest-quality foods possible, so that you will need less salt to enhance flavors. (101–102) Variety is the key to menu balance. The greater variety of foods there are on the menu, the greater the possibility of selecting items that make up a balanced meal, especially if food from the following four groups are represented: vegetables and fruits; whole-grain and enriched breads, cereals, and grain products; milk, cheese, and yogurt; meats, poultry, fish, eggs, and dried beans and peas. Customers in a restaurant will select whatever they want, of course, but at least a varied menu will give them more options. Also, the chef can follow the suggestions in question 7 to create meals lower in fat and sodium and higher in desirable nutrients. (101–102)

9

CHAPTER 6 Basic Principles of Cooking and Food Science Chapter Goals After studying this chapter, the student should be able to: 1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

11.

12.

13.

Name the most important components of foods and describe what happens to them when they are cooked.

Explain the composition of temporary and permanent emulsions.

Name and describe three ways in which heat is transferred to food in order to cook it.

Describe the two factors or changes in cooked foods that determine doneness.

List three factors that affect cooking times.

Explain the advantage of boiling or simmering in a covered pot. Describe three situations in which a pot should not be covered during simmering or boiling.

Explain how cooking temperature affects the doneness characteristics of a food item.

Define each basic cooking method used in the commercial kitchen.

Describe the two main steps in the process of cooking sous vide.

List six safety guidelines for cooking sous vide.

Explain the difference between a seasoning and a flavoring ingredient and give examples of each.

Identify appropriate times for adding seasoning ingredients to the cooking process in order to achieve optimal results.

List eleven guidelines for using herbs and spices in cooking.

Chapter Outline Outline and page numbers

Points of emphasis

Basic Concepts in Food Science I.

What Is Heat? (106)

Definition of heat. Why does heat change foods?

II.

Effects of Heat on Foods (106–109)

The object of cooking is to create certain changes in foods: coagulation of proteins, gelatinization of starches, softening of fiber, and so on.

Importance of knowing what these changes are so you can control them.

III.

Emulsions (109–110)

Difference between temporary and permanent emulsions and how they are created in the kitchen.

1

IV.

Heat Transfer (111–112)

V.

Heat Management (112–114)

How different cooking processes depend on three types of heat transfer: conduction, convection, and radiation.

Time needed to cook to desired doneness depends on many variables: temperature, speed of heat transfer, characteristics of the food being cooked.

Cooking Methods I.

Conventional Cooking Methods (115-116)

II.

Microwave Cooking (116-117)

III.

Cooking Sous Vide (117-119)

IV.

Molecular Gastronomy (120-121)

V.

Summary of Cooking Terms (121122)

Importance of knowing and using terminology correctly so that individuals can communicate with each other effectively.

Relate cooking terms to equipment.

Emphasize safety measures in sous vide.

Building Flavor I.

Building Flavor Profiles (122124)

Primary and supporting flavors and how they function.

General concepts of flavor building: Every ingredient has a purpose.

Ingredients work together in harmony or contrast.

Balance the ingredients.

Balance whole plate and whole meal, not just individual recipes.

Learning from classic flavor profiles.

II.

Seasoning and Flavoring Ingredients (124–130)

Importance of learning to judge and adjust flavors.

Main ingredients, not seasonings and spices, are main sources of flavor. Adding spices is no substitute for careful cooking.

2

III.

Using Herbs and Spices (130– 132)

Avoid overuse of seasonings, herbs, and spices.

Identification of basic seasonings, spices, fresh and dried herbs.

Chapter Overview and Suggestions This chapter is a theoretical introduction to the cooking procedures that students will learn and practice in later units. The discussion here is necessarily general.

Much of the basic cooking terminology is presented in this chapter. Students should learn these terms well so they can communicate effectively as professionals.

The chapter also contains guidelines for using seasonings and flavorings and an herb and spice chart that can be used as reference.

Basic changes in foods during cooking can be shown in a number of simple demonstrations, such as: • Bake a small piece of fish or meat in a hot oven to show how protein shrinks, becomes firmer, and loses moisture.

• Marinate a small piece of fish in lemon juice to show how acids help coagulate proteins, even without heat.

• Heat fats to demonstrate smoke point.

• Cook a vegetable with and without baking soda to show effects on texture.

• Cook apple slices in water and in a heavy syrup to show how cooking breaks down fiber but sugar keeps fiber firmer.

• Cook a green vegetable in water and drain the water into a clear container to show dissolving out of colors.

Have students taste an unseasoned stock or Béchamel sauce and a seasoned one to learn how seasonings heighten flavors.

Have students start with an unseasoned stock or sauce and attempt to season it.

Emphasize careful evaluation of tastes and use of judgment. In addition to salt, students might practice with white pepper, black pepper, cayenne, and lemon juice to learn their effects.

Have students examine by sight and aroma a selection of spices and herbs to learn identification. At the end of class period or in next class period, have them try to identify unlabeled samples.

Have students compare the appearance, aroma, and flavor of fresh herbs with their dried counterparts.

This chapter includes introductory material on the advanced topics of sous vide cooking and molecular gastronomy, with an emphasis on the safety considerations of sous vide cooking.

Recipes applying sous vide techniques can be found on in chapters 11, 14, 16, 18, and 20.

Because the topic of molecular gastronomy is vast and constantly changing, the introductory material here can only be very general. If advanced students wish to pursue this topic, material listed in the bibliography can provide more in-depth information on techniques. A sampling of recipes is included in the text.

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Key Points to Review What is caramelization? gelatinization? dextrinization? coagulation? pp. 106–108: Effects of Heat on Foods What is the Maillard reaction? p. 108: Effects of Heat on Foods What is an emulsion? How do stabilizers work in a temporary emulsion? How is a permanent emulsion formed? pp. 109–110: Emulsions What are the three ways in which heat energy is transferred to foods? pp. 111–112: Heat Transfer What do we mean when we say a cooked food is “done”? What factors affect how long it takes to cook a food until it is “done”? p. 112: Doneness and Cooking Times When you are cooking food in a saucepan, when would you cover it, and when would you keep it uncovered? p. 113: How to Boil Water How does cooking temperature affect the doneness of foods such as roasts? p. 114: Cooking to the Center What cooking methods are classified as dry-heat methods? What methods are dry-heat methods with fat? What methods are moist-heat methods? Define each of these cooking methods. pp. 114–116: Cooking Methods What are the two main steps in sous-vide cooking? List six safety guidelines to observe when cooking sous vide. p. 117–119: Cooking Sous Vide How do chefs use the idea of flavor balance to combine a variety of ingredients into a single dish? pp. 122–124: Building Flavor Profiles What is the difference between seasoning and flavoring? p. 124: Seasoning and Flavoring Ingredients What guidelines are used for correctly adding herbs and spices to foods? p. 132: Guidelines for Using Herbs and Spices

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Sample Test Questions Multiple Choice 1.

A cook's judgment is based on his or her __________. (a) experience (b) knowledge of basic cooking principles (c) understanding of the raw materials available (d) all of these

2.

Adding an acid to meat during the cooking process __________. (a) speeds up the gelatinization process (b) tends to slow the coagulation of its protein (c) helps to dissolve some of its connective tissue (d) all of these

3.

Which pair of words makes the following sentence true when inserted in the blanks?

Caramelization occurs when __________ browns, and gelatinization occurs when __________ absorbs water and swells. (a) sugar, starch (b) starch, sugar (c) protein, carbohydrate (d) carbohydrate, protein

4.

Tying herbs and spices into a sachet is a useful technique because ___________________. (a) the sachet can be removed when the desired flavors and aromas have been extracted (b) the sachet can be removed and used over again (c) the sachet can be stored more easily (d) the sachet helps maintain portion control

5.

Heat can be transferred by __________. (a) radiation (b) convection (c) conduction (d) all of these

6.

Stirring a sauce while it is cooking prevents burning on the bottom of the saucepan. This is an example of __________ convection. (a) natural (b) thermal (c) conductive (d) mechanical

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7.

Which of the following heating methods will fail to heat a material that has no moisture content? (a) infrared (b) microwave (c) conduction (d) convection

8.

Dried beans cannot be successfully cooked in a microwave because they ___________. (a) are too small (b) contain almost no water (c) explode before they finish cooking (d) consist of all carbohydrates and no proteins

9.

Which of the following is the correct descending order (from highest temperature to lowest) of the three methods to cook food in water or a seasoned and flavored liquid? (a) boil → simmer → poach (b) simmer → poach → boil (c) poach → boil → simmer (d) none of these

10. If a very delicate food is cooked in water or a seasoned and flavored liquid, it should be ___________ so that it does not fall apart. (a) boiled (b) poached (c) blanched (d) simmered 11. A blanched green bean is a bean that has been ___________. (a) partially cooked (b) cooked at an altitude above sea level (c) cooked until its natural color has disappeared (d) cooked for a long period of time at a low temperature 12. Which of the following is a combination of both moist and dry heat cooking? (a) braising (b) roasting (c) blanching (d) en papillote 13. Which of the following sets of words completes this sentence correctly? To ___________ means to cook with heat from ___________. (a) grill, above (b) broil, below (c) grill, below (d) none of these

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14. Some starch-thickened liquids get thicker as they cool, until they form a soft but solid gel.

This process is called _______________. (a) gelation (b) gelatinization (c) dextrinization (d) coagulation 15. Which of the following terms is associated with broiling? (a) slow (b) low heat (c) high heat from above (d) all of these 16. When starches are heated dry, they break down into simpler compounds called ___________. (a) simple sugars (b) dextrins (c) gels (d) Maillard particles 17. Which of the following is a good rule to follow when making an emulsified salad dressing? (a) Keep all ingredients chilled to avoid bacterial growth. (b) Have ingredients at room temperature to form a better emulsion. (c) Mix the ingredients only as much as necessary to mix them, because the emulsion will fail of beaten too much. (d) none of these 18. The ingredient in mayonnaise that makes it a permanent emulsion comes from the ___________. (a) oil (b) vinegar (c) egg yolk (d) mustard 19. Vinegar is made from __________________. (a) grain alcohol (b) wine (c) apple cider (d) all of these 20. Which of the following items would be least suitable for microwave cooking? (a) a fillet of sole (b) an acorn squash (c) a bowl of chicken broth (d) a thin slice of rare steak

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21. Although spices, herbs, and seasonings are important parts of a cook's job, it is crucial to remember that ___________. (a) most customers prefer their foods without additives (b) your main ingredients are your main sources of flavor (c) even the most subtle use of these ingredients can diminish the flavor of foods (d) all of these 22. ___________ act(s) on the tastes buds rather than changing the actual flavor of the food to which it has been added. (a) Salt (b) MSG (c) Pepper (d) Wine and brandy 23. In order to assemble a sachet, you must have ___________. (a) string (b) cheesecloth (c) herbs and spices (d) all of these 24. Which of the following combinations is incorrect? (a) clove → bud (b) cumin → seed (c) marjoram → root (d) cinnamon → bark 25. Salted water freezes at ________________ compared with pure water. (a) a higher temperature (b) a lower temperature (c) the same temperature (d) none of these. Salted water does not freeze.

26. The Maillard reaction is the name given to what cooking reaction? (a) The coagulation of proteins in the presence of an acid. (b) The loss of water-soluble vitamins and minerals due to shrinkage during cooking. (c) The process that is responsible for the browning of the surface of meat when it is cooked. (d) The process by which starch granules absorb water and expand.

27. When a food is simmered in a saucepan, the pan should be uncovered when _________________________________. (a) the liquid must be reduced (b) you are cooking green vegetables (c) you must watch the food as it cooks (d) all of these

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28. When water is already boiling, turning the heat higher will _____________________________________. (a) bring the temperature closer to the smoke point (b) increase the speed of evaporation (c) raise the temperature of the boiling water (d) force you to remove the lid 29. Fish cooked sous vide would most likely be cooked at a temperature of ________. (a) 100°F (38°C) (b) 140°F (60°C) (c) 185°F (85°C) (d) 212°F (100°C) 30. Because preparing foods sous vide requires putting foods in vacuum packs, guarding against ____________________ is especially important. (a) high vacuum pressure (b) vitamin loss (c) anaerobic bacteria (d) excessive drying of food Matching 31. In the blank before each question, write the letter that corresponds to the name of the cooking method or process being defined. ___ ___ ___ ___ ___ ___ ___ ___ ___ ___ ___ ___ ___ ___ ___

a. b.

To cook quickly in a small amount of fat.

To cook foods by surrounding them with hot, dry air in an oven or on a spit over an open fire. c. To cook with radiant heat from above. d. To cook submerged in hot fat. e. To cook with dry heat created by the burning of hardwood. f. To cook small pieces of food by braising or simmering. g. To cook uncovered in a skillet or sauté pan without fat. h. To cook on an open grid over a heat source. i. To cook in a moderate amount of hot fat in a pan. j. To cook in water or other liquid that is bubbling gently, about 185°–205°F (85°–96°C). k. To cook covered in a small amount of liquid, usually after preliminary browning. l. To cook in a liquid, usually a small amount, that is hot but not actually bubbling. m. To cook on a heated flat surface, with or without fat. n. To cook by direct contact with steam. o. To cook in water or other liquid that is bubbling rapidly.

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i. barbecue ii. boil iii. braise iv. broil v. deep-fry vi. griddle vii. grill viii. pan-broil ix. pan-fry x. poach xi. roast xii. sauté xiii. simmer xiv. steam xv. stew

True/False 32. As proteins are heated, they coagulate. This means they become firmer and absorb moisture.

33. Fruit and vegetable fiber becomes softer when cooked.

34. The transfer of heat from the outside to the inside of a piece of roasting meat is an example of convection.

35. In a microwave oven, the microwaves penetrate to the center of a large roast and cook the item rapidly.

36. Overcooking is a common problem in microwave cooking because of the high energy levels.

37. Gelatinization is the process by which gelatin changes a liquid into a soft solid.

38. Flour that has been browned in a dry pan has less thickening power than raw flour.

39. The air in an oven transfers heat energy from the gas or electric element to the food being cooked by means of convection.

40. Coagulation of egg protein stabilizes the emulsion in mayonnaise.

41. A griddle cooks at a lower temperature than a grill or broiler.

42. After 6 months, dried herbs lose much of their flavor and should be replaced.

43. Tamari is a special kind of Japanese vinegar.

44. Wasabi is a type of Japanese horseradish.

45. In a vinaigrette, the tiny droplets of vinegar that are mixed evenly in the oil are called the dispersed phase.

46. Sautéing requires high heat.

47. Mint, parsley, celery seed, and oregano are examples of herbs.

48. It is important to be able to distinguish the tastes of the spices in a finished dish.

49. Only the colored part of lemon peel should be used for flavoring.

50. Most dried spices should not be added until near the end of cooking.

51. So that they can be easily removed, whole herbs and spices for flavoring a liquid are tied in a2piece of cheesecloth called a zest.

52. Prepared mustard is one of the few flavoring ingredients that can be added at the end of cooking.

53. Lemon juice is used as a seasoning for some sauces.

54. White and black pepper are harvested from the same plant.

55. In general, moist foods heat more quickly in a microwave oven than dry foods do.

56. When you are cooking large items in a microwave oven, it is important to cook them until completely done without disturbing them.

57. Microwaves do not go through metal, such as aluminum foil.

58. A standard vinaigrette is an example of a temporary emulsion.

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Answers to Test Questions Multiple Choice 1. d 2. c 3. a 4. a 5. d 6. d 7. b 8. b 9. a 10. b 11. a

12. a 13. c 14. a 15. c 16. b 17. b 18. c 19. d 20. d 21. b 22. b

23. d 24. c 25. b 26. c 27. d 28. c 29. b 30. c

Matching 31. a. b. c. d. e. f. g. h. i. j. k. l.

xii xi iv v ix xv viii vii i xiii iii x

m. vi n. xiv o. ii

True/False 32. F 33. T 34. F 35. F 36. T 37. F 38. T 39. T 40. F 41. T 42. T 43. F

44. T 45. T 46. T 47. F 48. F 49. T 50. F 51. F 52. T 53. T 54. T 55. T

56. F 57. T 58. T

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Answers to Questions for Discussion 1.

Cooking too long and/or at too high heat has coagulated the proteins excessively, making them shrunken, tough, and dry. In other words, the fish is overcooked. (108) 2. The acids in the tomato help dissolve connective tissue. (108) 3. The forced movement of air in the convection oven transfers heat more rapidly. Therefore, foods cook faster. (111, 113) 4. The meat cooked at the high temperature will be browned on the surface, very well done toward the outside, and a strong gradation to medium or medium rare in the center. The meat cooked at a low temperature will be probably not be browned at the surface, or only lightly so, and the doneness will be more uniform from inside to outside, medium to medium rare in the center. (114) 5. Moist-heat methods: braising, poaching, steaming, simmering. Dry-heat methods without fat: roasting, broiling, grilling. Dry-heat methods with fat: deep-frying, sautéing, pressure frying. (114–116) 7. Covering traps in steam, changing the cooking method from dry heat to moist heat. (115) 10. Vacuum packaging provides an environment in which anaerobic and facultative bacteria can grow. Because cooking temperatures are usually low, there is danger that the bacteria will not be killed. Therefore, it is important to follow strict food safety guidelines for sous vide cooking. (119) 11. A primary flavor is the flavor of a main ingredient. A supporting flavor is the flavor of other ingredients that are added to enhance, support, and contrast with the primary flavors. For the second part of the question, students may select any recipe, but their evaluation should follow the pattern of the discussion of veal blanquette on p. 123.

12. Taste the product, evaluate the flavor, and then if necessary add salt or other seasoning to correct the flavor. (124) 13. Whole spices need time and heat to release their flavor and should be cooked with the product. (125)

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CHAPTER 7 Mise en Place Chapter Goals After studying this chapter, the student should be able to: 1.

2.

3.

4.

5.

6.

7.

8.

Define mise en place and explain why care must be taken in its planning.

Describe five general steps used in planning mise en place.

Explain the difference in preparation requirements for set meal service and extended meal service.

List five guidelines to observe when sharpening a chef’s knife.

Demonstrate major cutting techniques required in food preparation.

Describe basic precooking and marinating procedures.

Set up and use a standard breading station.

Define convenience foods in the context of mise en place, and list eight guidelines for their use.

Chapter Outline Outline and page numbers I.

Planning and Organizing Production (136–138)

Points of emphasis Critical importance of mise en place or setting up the station.

How to plan production.

How production planning depends on style of service.

II.

Using the Knife (139–147)

Basic knife handling and cutting techniques.

How to produce basic cuts and shapes.

Why it is important to cut in uniform shapes and sizes: even cooking and better appearance.

III.

Preliminary Cooking and Flavoring (147–150)

Reasons for blanching certain foods.

Types of marinades and their ingredients.

Guidelines for proper marination.

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IV.

Preparation for Frying (150–152)

Procedures for setting up a breading station and for breading foods correctly.

V.

Handing Convenience Foods (152– 153)

Importance of handling all foods, including convenience foods, with care. Guidelines for handling convenience foods.

Chapter Overview and Suggestions The importance of planning and of good mise en place can’t be stressed enough.

Thorough pre-preparation is critical to efficient production, and students should be impressed with this fact early in their studies.

Knife-handling techniques provide opportunity for intensive student lab experience before actually proceeding to later production chapters. After careful demonstration of your preferred methods for using the steel and sharpening stone and of basic cutting techniques, have students practice with such products as onions, potatoes, carrots, and turnips. Emphasize proper and complete setting up of cutting station before beginning to work.

Breading may be demonstrated and practiced at this point or reserved for actual production work at a later stage in lab classes. Either way, proper mise in place should be emphasized: setting up the breading station completely and properly before actually beginning to bread a product.

Key Points to Review What does mise en place mean? What kinds of tasks are included in this term? pp. 135–136: Planning and Organizing Production What are the five steps in planning mise en place? pp. 136–137: The Solution How does mise en place for à la carte service differ from mise en place for set meal service? pp. 137–138: Adapting Preparation to Style of Service How do you sharpen a knife? p. 139: Keeping a Sharp Edge When performing most cutting techniques, what is the correct and safe position of the guiding hand —that is, the hand not holding the knife? p. 140: Handling the Knife What are the dimensions of the following cuts: large dice, medium dice, small dice, brunoise, fine brunoise, bâtonnet, julienne, fine julienne, rondelle, paysanne, lozenge, tourné? p. 141: Basic Cuts and Shapes 2

What is blanching? Why are foods blanched? pp. 147–148: Blanching and Parcooking What are the basic types of marinades? pp. 148–149: Kinds of Marinades What are the three stages of the Standard Breading Procedure? Describe how to set up a breading station. pp. 150–151: Breading What are convenience foods? Describe eight guidelines for handling and using convenience foods. p. 152: Handling Convenience Foods

Sample Test Questions Multiple Choice 1.

Which of the following words or phrases is closest to the meaning of mise en place? (a) pre-preparation (b) a well-planned menu (c) the wisdom of the chef (d) the customer is always right

2.

As part of your mise en place, you must __________ before you begin to actually prepare a recipe. (a) prepare your equipment (b) assemble your tools and ingredients (c) wash, trim, cut, prepare, and measure your ingredients (d) all of these

3.

Which statement about preparation planning is incorrect? (a) The first step of any recipe is assembling and preparing the ingredients. (b) As you are planning a production schedule, it is best to begin with the preparations that require the least amount of time. (c) Items cooked by moist-heat methods are better suited to reheating or holding in a steam table than items cooked by dry-heat methods. (d) A cook should not change a recipe without permission from a supervisor.

4.

Which statement about set meal service is incorrect? (a) All customers eat at the same time during set meal service. (b) Customers select items from a written menu during set meal service. (c) The use of modern, high-speed equipment can produce fresher food and fewer leftovers during set meal service." (d) A major problem of set meal service is that the food’s quality may deteriorate because it is held too long.

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5.

Which statement about extended meal service is incorrect? (a) Another name for extended meal service is à la carte cooking. (b) Not all customers eat at the same time during extended meal service. (c) Individual items are cooked to order, rather than being cooked ahead, during extended meal service. (d) If a person was trained in extended meal service, he could most easily find a job in cafeteria, banquet facility, or employee dining room.

6.

In many large restaurants, mise en place includes the __________. (a) preparation of stocks and sauces (b) preparation of breadings and batters (c) cutting and trimming of meat, poultry, fish, and vegetables (d) all of these

7.

The __________ is the cook’s most important and versatile cutting tool. (a) chef’s knife (b) paring knife (c) butcher knife (d) food processor

8.

When you are sharpening a knife correctly, you are careful to __________. (a) begin with a few strokes on the steel (b) hold the blade at a constant 45 degree angle on the stone (c) use light, even strokes, with the same number of strokes on each side of the knife (d) all of these

9.

The purpose of the guiding hand during cutting is to __________. (a) guide the knife (b) hold the items being cut (c) protect the hand from cuts (d) all of these

10. Cutting food into uniform shapes and sizes is important because it __________. (a) ensures even cooking (b) enhances the appearance of the product (c) both ensures even cooking and enhances the appearance of the product (d) none of these 11. Which of the following cutting techniques is paired correctly with its end product? (a) chop — evenly shaped pieces (b) shred — thin strips (c) concasser— thin slices (d) mince — medium cubes

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12. When you emincer a filet of veal, you ______________________. (a) mince it (b) chop it coarsely (c) cut it into thin slices (d) cut it into irregularly shaped pieces 13. Which of the following cuts is in the shape of a cube? (a) julienne (b) brunoise (c) bâtonnet (d) French fry 14. Which of the following is the correct order if you arranged them from thickest to thinnest? (a) julienne → french fry → bâtonnet (b) bâtonnet → julienne → French fry (c) French fry → bâtonnet → julienne (d) julienne → bâtonnet → French fry 15. Which of the following is not one of the first three steps in the process of dicing an onion with a chef's knife? (a) Cut the onion in half lengthwise. (b) Make a series of vertical, lengthwise cuts. (c) Make a series of horizontal, lengthwise cuts. (d) Square off the onion by cutting a slice from all sides.

16. Which of the following methods refers to cooking a product by any of the other three methods for a very brief period of time? (a) steaming (b) blanching (c) simmering (d) deep-frying 17. Chefs blanch some foods in order to __________. (a) save time (b) remove undesirable flavors (c) increase their holding quality (d) all of these 18. If you want to add flavor and tenderize a cut of beef inside round in one step, you should __________ it. (a) blanch (b) marinate (c) bread or batter (d) all of these

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19. Which of the following types of marinades is most widely used for enhancing the flavor of barbecued meats? (a) dry (b) raw (c) instant (d) cooked 20. Which of the following statements about marinating is incorrect? (a) Be sure to use an acid-resistant container. (b) In most cases, marinate under refrigeration. (c) Cover only part of the product with the marinade. (d) Marinate thicker products longer than thinner ones.

21. With the exception of potatoes, most items to be deep fried are first __________. (a) blanched (b) julienned (c) marinated (d) breaded or battered 22. Breading or battering a product before it is deep-fried has four main advantages. Which of the following is not one of them? (a) It allows the food to retain moisture and flavor. (b) It allows the food to absorb flavor-enhancing fat. (c) It allows the food to maintain its crispness and good appearance. (d) It protects the cooking fat against the moisture and salt contained in the food.

23. Which of the following is the correct sequence of stages in the Standard Breading Procedure? (a) flour → egg wash → crumbs (b) crumbs → egg wash → flour (c) egg wash → flour → crumbs (d) none of these 24. Pan-fried products may be dredged in flour to __________. (a) prevent sticking (b) give them an even brown coloring (c) improve their overall nutritional value (d) prevent sticking and give them an even brown coloring 25. To provide leavening to give batter a lighter texture, you can use __________. (a) baking powder (b) beaten egg whites (c) beer or soda water (d) any of these

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26. There are several guidelines for defrosting products safely. Which of the following is not one of them? (a) Defrost in a tempering box or refrigerator. (b) Do not refreeze products that have thawed. (c) Defrost in warm water or at room temperature. (d) Defrost under cold running water in the original wrapper.

27. For a convenience product to taste as fresh as possible, it is necessary to __________. (a) handle it with the same care you would give fresh, raw ingredients (b) know how and to what extent it has been prepared and treat it as though you, not the manufacturer, did the pre-preparation (c) examine it as soon as it is received, store it properly, know its shelf life, defrost it properly, and cook it properly (d) all of these 28. Which of the following statements reflects an incorrect understanding of convenience foods? (a) A homemade product is not superior to a convenience product if the homemade product is poorly made. (b) Although convenience products cost more to purchase, they often save money because they increase kitchen efficiency. (c) Convenience foods range all the way from completely prepared items to partially prepared items that can be used as components of recipes. (d) Convenience products are satisfactory substitutes for culinary knowledge and skills because they are produced under such demanding and exacting conditions.

Matching 29. Questions a–i give the dimensions of standard cuts. In the blank before each question, write the letter that corresponds to the name of the cut described. a. ½  ½  ½ inch b. 1/16  1/16  1/16 inch c. ¼  ¼  2–2½ inches d. 1/8  1/8  1/8 inch e. 1/8  1/8  1–2 inches f. 1/16  1/16  1–2 inches g. ¼  ¼  ¼ inch h. ¾  ¾  ¾ inch i. ½  ½  1/8 inch

i. bâtonnet ii. brunoise iii. fine brunoise iv. fine julienne v. julienne vi. large dice vii. medium dice viii. paysanne ix. small dice

True/False 30. In extended meal service or à la carte cooking, pre-preparation or mise en place is not as important as in quantity cooking, because you can’t cook anything until the orders come into the kitchen anyway.

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31. In general, items cooked by dry-heat methods hold well on the steam table and so can be cooked ahead and kept hot with little loss of quality.

32. The goal of pre-preparation is to do as much work in advance as possible without loss of quality.

33. When truing a knife blade on a steel, use heavy pressure against the steel to get the greatest sharpening action.

34. When you are slicing an onion with a knife, the hand holding the onion also helps to guide the knife blade.

35. The most important reason for marination is to add flavor to the product.

36. Large foods require longer marination than small foods.

37. Oil is an essential ingredient in all marinades.

38. Stainless steel and aluminum containers are best for marinating.

39. Foods made from scratch are always of better quality than convenience foods.

40. Convenience foods are foods that have had part of the preparation done by the manufacturer.

Visual Assessment Identify the procedure shown in the picture.

41. (a) Chopping mirepoix (b) Cutting parisienne (c) Cutting paysanne (d) Dicing

42. (a) Chopping mirepoix (b) Cutting parisienne (c) Cutting paysanne (d) Dicing

43. (a) Cutting parisienne (b) Chopping mirepoix (c) Tournéing (d) Dicing

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44. (a) Cutting parisienne (b) Dicing (c) Tournéing (d) Chopping mirepoix

45. (a) Tournéing (b) Chopping mirepoix (c) Cutting parisienne (d) Cutting suprêmes

46.

(a) Cutting chiffonade (b) Cutting paysanne (c) Cutting parisienne (d) Cutting suprêmes

47. (a) Zesting (b) Cutting chiffonade (c) Cutting parisienne (d) Cutting suprêmes

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Answers to Test Questions Multiple Choice 1. a 2. d 3. b 4. b 5. d 6. d 7. a 8. c 9. d 10. c

11. b 12. c 13. b 14. c 15. d 16. b 17. d 18. b 19. a 20. c

21. d 22. b 23. a 24. d 25. d 26. c 27. d 28. d

Matching 29. a. b. c. d. e. f. g. h. i.

vii iii i ii v iv ix vi viii

True/False 30. F 31. F 32. T 33. F 34. T 35. T 36. T 37. F 38. F 39. F 40. T

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Visual Assessment 41. d 42. a 43. a 44. c 45. d 46. a 47. a

Answers to Questions for Discussion 1.

2.

3.

4.

5.

6.

In extended meal service or à la carte cooking, preparation is extensive, down to but not including the final cooking. Thus, when an order comes in, the item can quickly be finished at the last minute. In set meal service, a larger quantity of food must be completed at one time. Final cooking becomes part of the pre-meal preparation, so that foods are ready to serve when the meal service begins. (137–138) In large-batch cooking, large quantities of an item are prepared before service and kept hot.

In small-batch cooking, quantities are divided into smaller batches and cooked as needed.

This same procedure is done for à la carte cooking, except that the batches are made even smaller—namely single portions. (137–138) Cutting foods accurately and uniformly ensures even cooking and enhances the appearance of the product. (140) Any six of the following: Brunoise: ⅛ inch × ⅛ inch × ⅛ inch (3 mm × 3 mm × 3 mm) Fine brunoise: 1/16 inch × 1/16 inch × 1/16 inch (1.5 mm × 1.5 mm × 1.5 mm) Small dice: ¼ inch × ¼ inch × ¼ inch (6 mm. × 6 mm × 6 mm) Medium dice: ½ inch × ½ inch × ½ inch (12 mm × 12 mm. × 12 mm) Large dice: ¾ inch × ¾ inch × ¾ inch (2 cm × 2 cm × 2 cm) Julienne: ⅛ inch × ⅛ inch × 1-2 inches (3 mm × 3 mm × 25–50 mm) Fine julienne: 1/16 inch × 1/16 inch × 1–2 inches (1.5 mm × 1.5 mm × 25–50 mm) Bâtonnet: ¼ inch ¼ inch × 2–2½ inches (6 mm × 6 mm × 5–6 cm) French fry: ⅓–½ inch square × 3 inches long (12 mm square × 7.5 cm long) Rondelle: round or bias-round cuts, varied diameter or thickness.

Paysanne: ½ in × ½ in × ⅛ in (12 mm × 12 mm × 3 mm; round, square, or rectangular) Fermière: irregular shape, varied diameter; thickness as needed Lozenge: ½ inch × ½ inch × ⅛ inch (12 mm × 12 mm. × 3 mm); diamond shape Tourné: 2 inches long × ¾ inches in diameter, with 7 sides, flat-ended (5 cm × 2 cm) (141) Any number of possible correct answers. See pages 147–148.

Breading station consists of a row of 5 pans: (a) Product to be breaded (b) Flour (may be seasoned) (c) Egg wash (d) Breadcrumbs (e) Pan to hold breaded product 11

7.

To bread veal cutlets, first season them (unless seasoned flour is being used). Dip them in the flour to coat evenly. Shake off excess. Dip in egg wash to coat evenly, then let excess drip off. Dip in crumbs and press the crumbs on to form an even coat. Shake off excess. Fry immediately or hold on pan or rack in refrigerator.

(150–151) In order to make sure the quality of the finished product is as high as possible, handle and cook the shrimp as though they were fresh shrimp you had breaded yourself. Store the frozen product properly, study the manufacturer’s directions and recommendations, and plate the cooked shrimp attractively. (152–153)

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CHAPTER 8 Stocks and Sauces Chapter Goals After studying this chapter, the student should be able to: 1. Prepare basic mirepoix.

2. Flavor liquids using a sachet d’épices or spice bag.

3. Prepare white veal or beef stock, chicken stock, fish stock, and brown stock.

4. Cool and store stocks correctly.

5. Prepare meat, chicken, and fish glazes.

6. Evaluate the quality of convenience bases, and use convenience bases.

7. Explain the functions of sauces, and list five qualities that a sauce adds to foods.

8. Prepare white, blond, and brown roux, and use them to thicken liquids.

9. Prepare and use beurre manié.

10. Thicken liquids with cornstarch and other starches.

11. Prepare and use egg-yolk-and-cream liaison.

12. Finish a sauce with raw butter (monter au beurre).

13. Prepare the five leading sauces: béchamel, velouté, brown sauce or espagnole, tomato sauce, and hollandaise.

14. Prepare small sauces from leading sauces.

15. Identify and prepare five simple butter sauces.

16. Prepare compound butters and list their uses.

17. Prepare pan gravies.

18. Prepare miscellaneous hot and cold sauces.

Chapter Outline Outline and page numbers

Points of emphasis

Stocks I.

Ingredients (156–160)

Functions of basic stock ingredients; types of bones to use; preparation of mirepoix; preparation of sachet and bouquet garni.

Basic proportions and quantities.

II.

Procedures (160–167)

Goals of stock-making — clarity, flavor, and body — and how to achieve them.

Detailed procedures and reasons for each step; emphasis on skimming and on not letting stock boil. How to brown bones and 1

mirepoix. Proper cooking times.

Definition of glaze; how to prepare glaze.

III.

Reductions and Glazes (168)

IV.

Convenience Bases (168-169)

How to use bases to make quality products.

Understanding Sauces (169-170)

Functions of sauces.

Sauces I.

Structure of basic sauces: liquid plus thickening agent plus additional seasoning and flavoring ingredients.

II.

Roux (170-174)

Basic rule of thickening with starches: combine starch with fat or with cold liquid before cooking in order to separate starch granules and avoid lumping. Roux ingredients and proportions.

How to prepare roux.

How to thicken with roux.

III.

IV.

Other Thickening Agents (174-175)

Finishing Techniques (176-177)

How to prepare and use beurre manié.

How to use cornstarch and other starches.

How to use liaison; importance of tempering; danger of curdling.

How to use reduction as a basic tool in sauce making.

Importance of straining sauces; use of cheesecloth.

Importance of careful seasoning as final step in sauce making.

V.

Sauce Families (178–180)

Building the leading sauces: liquid plus thickening agent.

Building the small sauces: leading sauce plus additional flavorings.

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Standards of quality for sauces.

VI.

Production (180–223)

Demonstrations and lab practice of preparation of classical leading sauces and important small sauces.

Precautions for making hollandaise; holding procedures for hollandaise.

How to clarify butter.

Integral sauces. Procedure for making pan gravy; differences and similarities to brown sauce (espagnole).

Introduction to modern sauce types: jus, purées, cream reductions, salsas, relishes, chutneys, Asian sauces.

Chapter Overview and Suggestions This is the first production chapter in the book—that is, the first in which students learn to prepare food products. The two parts of the chapter, Stocks and Sauces, may be separated and taught as two separate units, if so desired. Also, it is possible to teach Soups (Chapter 9) after stocks, and some instructors may wish to follow that sequence. However, we recommend the sequence given here. Techniques such as making and using roux, adjusting textures, and enriching with cream and liaison are naturally part of sauce making and are appropriately taught in that context. After students have learned these techniques, they can then apply them in the next chapter. Cream soups, in particular, are best taught after sauces.

This chapter introduces to the student many basic techniques that are required in all departments of the kitchen: preparation and using mirepoix, sachet, roux, beurre manié, and liaison; reducing liquids; adjusting textures and seasonings; using cheesecloth and china cap for straining.

Suggested activities: • Demonstration and student production of white stock, brown stock, fish stock, and vegetable stock. Demonstration of proper cooling procedure for stocks.

Demonstration of preparing meat glaze; give examples of its use.

• Makeup of convenience bases. Have students taste and compare freshly made stock and “stock” made from base. Have students try to improve it by simmering it with mirepoix, sachet, etc.

• Student practice: thickening water with roux, including weighing roux ingredients, cooking the roux, and incorporating it into the liquid without making lumps.

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• • • • •

Demonstration and student practice of making the leading sauces: béchamel, velouté, espagnole (and also demi-glace), tomato, hollandaise.

Demonstration and student practice of preparing several small sauces. Include at least one made with cream, one made with liaison, one made with a reduction, and one finished with raw butter.

Have students taste and evaluate finished sauces. Discussion and demonstration of how to correct any faults that may exist.

Demonstration of clarified butter and brown butter.

At the end of the chapter are several recipes using molecular gastronomy techniques, for those students who may be curious about exploring avant-garde procedures. This is a field that is changing rapidly, so if you wish to introduce this topic to your students, you may prefer to offer even more recent material, based on your own research or that of students.

Key Points to Review What is mirepoix? How is it prepared? p. 157: Mirepoix What is a sachet d’épices? How is it prepared? p. 158: Seasonings and Spices What are the basic proportions of bones, mirepoix, and water to make a standard white stock or brown stock? p. 158: Ingredient Proportions What are the steps in the procedure for preparing white stock? p. 161: Procedure for Preparing White Stocks How does making brown stock differ from making white stock? p. 163: Procedure for Preparing Brown Stocks What is the best way to cool a stock? p. 161: Procedure for Preparing White Stocks What is glace de viande? How is it prepared? pp. 168–169: Reductions and Glazes How do you judge the quality of a base? p. 168: Convenience Bases What five qualities do sauces add to foods? p. 169: The Functions of Sauces What is roux? How is it made? How is it used?

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pp. 170–174: Roux What is beurre manié? How is it made? How is it used? p. 174: Starches

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How do you prepare cornstarch to use in thickening liquids? p. 174: Starches What is a liaison? How is it made? How is it used? pp. 175: Egg Yolk and Cream Liaison What is the meaning of the expression monter au beurre? pp. 177: Enriching with Butter and Cream What are the five leading sauces (also called mother sauces and grand sauces)? Describe the procedure for making each one. p. 178: Leading Sauces p. 181: Béchamel Sauce p. 182: Velouté Sauce p. 185: Brown Sauce or Espagnole p. 188: Tomato Sauce p. 194: Hollandaise Sauce What is a small sauce? p. 178: Small Sauces What is clarified butter? How is it made? What is it used for? pp. 189-190: Butter Sauces What is beurre noisette? p. 189: Butter Sauces What is a compound butter? pp. 190-191: Compound Butter p. 192: Maître d’Hôtel Butter What is the procedure for making beurre blanc? pp. 191, 192: Beurre Blanc What does the term integral sauce mean? p. 197: Pan Gravies and Other Integral Sauces What is the basic procedure for making a pan gravy? p. 198: Basic Procedure for Making Pan Gravy What is the basic procedure for making a cream reduction sauce? p. 200: Cream Reductions What is the basic procedure for making a flavored oil? p. 201: Flavored Oils 6

Sample Test Questions Multiple Choice 1.

To make 4 liters white stock, you need: a) 4 liters water, 1- 1.5 kg bones, 500 g mirepoix b) 5 – 6 liters water, 4 kg bones, 500 g mirepoix c) 5 – 6 liters water, 1- 1.5 kg bones, 500 g mirepoix d) 4 liters water, 2 kg bones, 1 kg mirepoix

2.

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 these

3.

Recommended simmering time for beef and veal stock is: (a) 1–3 hours. (b) 3–4 hours. (c) 6–8 hours. (d) 10–12 hours.

4.

Recommended simmering time for fish stock is: (a) 15–20 minutes. (b) 30–45 minutes. (c) 1–2 hours. (d) 2–3 hours.

5.

Chicken stock should be simmered for about: (a) 30–60 minutes. (b) 1–2 hours. (c) 3–4 hours. (d) 6–8 hours. (e) none of these.

6.

The technique used to make meat glaze from stock is called: (a) straining. (b) viande. (c) reduction. (d) dilution. (e) tempering.

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7.

To make a white roux with 250 g of clarified butter, you will need: (a) 250 g flour (b) 125 g flour (c) 250 ml flour (d) 500 ml flour

8.

A thickening agent made of the same ingredients as roux but made without cooking is: (a) slurry. (b) whitewash. (c) beurre manié. (d) liaison.

9.

Sauces that are to be frozen should be thickened with: (a) cornstarch. (b) either cornstarch or roux. (c) waxy maize. (d) arrowroot.

10. A liaison is added to a sauce ________________________. (a) at the beginning of the cooking process (b) at the end of the cooking process (c) at any time during cooking (d) just before the sauce is reduced 11. The process of reduction may be used in sauce making for the purpose of (a) concentrating the sauce. (b) correcting the texture of a sauce. (c) concentrating flavoring ingredients to be added to a sauce. (d) all of these.

12. If you start with 500 ml of white wine and reduce it au sec, you will have (a) 250 ml of liquid (b) 100 ml of liquid (c) 150 ml of liquid (d) None of the above 13. Compound butter is (a) raw butter mixed with flavoring ingredients. (b) brown butter mixed with flavoring ingredients. (c) another name for clarified butter. (d) a mixture of equal parts raw butter and flour.

14. The ratio of egg to butter in hollandaise is approximately: (a) 2 egg yolks per pound (450 g) of clarified butter. (b) 6 egg yolks per pound (450 g) of clarified butter. (c) 9 egg yolks per pound (450 g) of clarified butter. (d) none of these.

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15. Which of the following sentences are you least likely to encounter as you read the introduction to a book on stocks and sauces written by an expert on these subjects? (a) The French word for stock is fond, which means foundation or base. (b) In classical cuisine, one of the basic skills is the ability to prepare good stocks. (c) A good stock is the foundation of soups, sauces, and most braised foods and stews. (d) Stock production is as important today in today’s kitchens as it was 100 years ago in French kitchens.

16. Stock preparation has lost much of its importance in modern kitchens because __________. (a) more food today is served without sauces (b) the reliance on portion-cut meat has made bones a rarity in many modern kitchens (c) stock preparation requires extra labor, which most modern restaurants are unable to provide (d) all of these 17. In which of the following ways has stock production been simplified since the days of Escoffier? (a) Stocks are cooked for a shorter time. (b) The number and variety of ingredients in stocks have been simplified. (c) Chefs no longer bother to tie their vegetables for a stock into a bundle. (d) all of these.

18. The definition of a stock contains all of the following components except __________. (a) liquid (b) thickened (c) clear and thin (d) flavored by soluble substances 19. A stock may be flavored by cooking __________. (a) vegetables (b) herbs and spices (c) meat, poultry, or fish bones (d) all of these 20. Which of the following statements is true about stock ingredients? (a) All stocks derive their flavor from bones. (b) Bones from lean white ocean fish make the best fish stock. (c) Fumet is a flavorful veal stock often made with wine. (d) The color of a brown stock comes from a well-cooked roux.

21. __________ gives body to a stock. (a) Wine (b) Gelatin (c) Mirepoix 9

(d) A bouquet garni or sachet 22. If we want stock to have as much body as possible, we will use __________. (a) whole bones (b) knuckle bones (c) bones from older animals (d) all of these 23. When Rico chilled his stock, it didn't solidify like the stocks of the other students in his class. Apparently, Rico’s stock contains less __________ than his classmates’ stocks. (a) meat (b) gelatin (c) acid products (d) carrots and more onions and celery 24. If a stock is flavored with meat instead of bones, it is known as a __________. (a) soup (b) broth (c) sauce (d) mirepoix 25. A standard mirepoix contains all of the following vegetables except __________. (a) celery (b) onions (c) carrots (d) potatoes 26. The standard proportion of ingredients in mirepoix is _________. (a) 50% onions, 25% celery, and 25% carrots (b) 25% onions, 50% celery, and 25% carrots (c) 25% onions, 25% celery, and 50% carrots (d) none of these 27. Which set of words completes the following sentence correctly? When we prepare a white mirepoix, we substitute __________ for __________. (a) potatoes, celery (b) parsnips, carrots (c) light roux, dark roux (d) fish or chicken, beef or veal 28. Which of the following is least likely to be found in a bouquet garni? (a) leek (b) celery (c) cloves (d) parsley stems 10

29. Which of the following is least likely to be found in a sachet? (a) garlic (b) dried thyme (c) peppercorns (d) bay leaf 30. Which set of words completes the following sentence correctly? The ingredients in a __________ are __________. (a) mirepoix, contained in a cheesecloth bag (b) bouquet garni, tied in a bundle (c) sachet, cut into small pieces and browned before they are added to a stock (d) none of these 31. The correct proportion of basic ingredients in a stock is _____% bones, _____% mirepoix, and _____% water. (a) 10, 80, 100 (b) 80, 10, 100 (c) 100, 10, 80 (d) 80, 100, 10 32. To prepare a brown stock, we use all of the following except __________. (a) wine (b) bones (c) mirepoix (d) tomato product 33. To prepare a fish stock, we use all of the following except __________. (a) wine (b) bones (c) mirepoix (d) tomato product 34. If we want vegetable stock to be as clear as possible, then we should not use __________. (a) potatoes (b) winter squash (c) sweet potatoes (d) all of these 35. Which of the following statements is true about vegetable stocks? (a) The best times for cooking vegetable stocks are between 30 and 45 minutes. (b) Brussels sprouts, cauliflower, and artichokes produce a stock with a mild flavor and odor. (c) Unless green, leafy vegetables (such as spinach) are cooked for a long time, they develop an unpleasant flavor. (d) Sweating vegetables in a small amount of oil or butter before adding them to water gives them a sharper, more distinct flavor.

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36. The purpose of blanching bones before using them to make a stock is to __________. (a) kill bacteria (b) rid them of impurities that cause cloudiness (c) soften them so that they will release more flavor (d) all of these 37. Which of the following is a correct step in the production of a stock? (a) Starting stock with hot water to speed up the extraction process. (b) Carefully skimming the scum that rose to the surface of her stock to keep it clear. (c) Cooling stock slowly so it would not become contaminated with bacteria. (d) Simmering fish stock for 5 hours to extract the full flavor from the bones.

38. Which set of words completes the following sentence correctly? __________ bones should be simmered for approximately __________. (a) Fish, 6 to 8 hours (b) Chicken, 3 to 4 hours (c) Beef and veal, 30 to 45 minutes (d) none of these 39. Flavored oils should be refrigerated because (a) the flavor develops better under refrigeration. (b) botulism could develop in unrefrigerated flavored oils. (c) the oil will become rancid if left at room temperature. (d) None of the above. Flavored oils are best stored at room temperature.

40. Stock will keep for __________ if properly refrigerated. (a) 2 to 3 days (b) 1 week (c) 2 to 3 weeks (d) indefinitely 41. The difference between brown stocks and white stocks is that __________. (a) the bones and mirepoix in a brown stock are browned (b) the bones in a brown stock are larger and from older animals (c) a brown stock is simmered for a shorter time than a white stock (d) a white stock is started in hot water and a brown stock is started in cold water 42. You would be required to deglaze a pan if you were making a __________ stock. (a) fish (b) white (c) brown (d) all of these

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43. Which of the following statements is true about reduction? (a) Reduction takes place during the venting process. (b) A reduced stock has more body than a nonreduced stock (c) A stock is reduced to decrease the amount of gelatin it contains. (d) Reduction takes place when the flavor of an overly strong stock is reduced by the addition of water or wine.

44. Which of the following statements is a correct answer to the following question?

“Describe one characteristic or use of a glaze or glace?” (a) If you add water to a glaze, it will taste exactly like the stock from which it was reduced. (b) A glace is often used in the preparation of desserts requiring multiple layers and complex frostings. (c) It is necessary to add only a small amount of a glaze to most recipes because glazes are so concentrated. (d) A glaze and a glace are not the same. A glaze is used as a topping and a glace is used as a flavor enhancer.

45. Which of the following is paired correctly? (a) meat glaze → glace de viande (b) fish glaze → glace de poisson (c) chicken glaze → glace de volaille (d) all of these 46. A sauce adds __________ to foods. (a) moistness (b) flavor and richness (c) appearance, interest, and appetite appeal (d) all of these 47. Which of the following is not one of the three main categories of ingredients of a sauce? (a) liquid (b) mirepoix (c) thickening agent (d) additional seasonings and flavorings 48. A sauce should do all of the following except __________. (a) work like a seasoning (b) accent the flavor of food (c) enhance the flavor of food (d) dominate the food it accompanies 49. The most frequently used sauces are based on __________. (a) bases (b) glaces (c) stocks 13

(d) reductions 50. Which leading or mother sauce is paired incorrectly with its liquid ingredient? (a) béchamel → milk (b) velouté → white stock (c) hollandaise → clarified butter (d) espagnole → tomato plus white stock 51. Which of the following statements is false? (a) A good roux should be stiff, not runny or pourable. (b) A roux is a cooked mixture of two parts fat and one part flour. (c) The finest roux-based sauces use clarified butter as their fat ingredient. (d) A roux will change color — from white, to blond, and finally to dark — the longer it is cooked.

52. Which of the following statements is true? (a) Roux in another name for beurre manié. (b) When combining a liquid and a roux, the roux may be cold or warm. (c) Flour is often browned so that it has greater thickening power in a roux. (d) Shortening can be used in place of butter to avoid a sauce that produces a “fuzzy” feeling in the mouth.

53. Which of the following may be used to thicken sauces? (a) roux and beurre manié (b) reduction (c) starches (d) all of these 54. To reduce a red wine reduction au sec means to reduce it until it is __________. (a) dry or nearly dry (b) only half its former volume (c) only three-fourths of its former volume (d) clearly more flavorful than before it was reduced 55. The purpose of deglazing a pan is to __________. (a) dissolve particles of cooked food remaining on the bottom of the pan (b) give an attractive shine to the product that has been cooked in the pan (c) remove the glace that remains in the pan before it begins to lose its flavor (d) sanitize it so that it can be used to make another sauce without having to wash it 56. Which of the following leading sauce → thickening agent combinations is correct? (a) Velouté → heavy cream (b) hollandaise → egg yolks (c) béchamel → brown roux (d) espagnole → white or blond roux

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57. Which of the following leading sauce → liquid combinations is incorrect? (a) béchamel → milk (b) hollandaise → butter (c) velouté → white stock (d) espanole → tomato sauce 58. Liquid + thickening agent = __________. (a) small sauce (b) leading sauce (c) main small sauce (d) secondary leading white sauce 59. Leading sauce + additional flavorings = __________. (a) small sauce (b) leading sauce (c) main small sauce (d) secondary leading white sauce 60. Demi-glace __________. (a) has been reduced by half (b) is a well-flavored brown sauce (c) has been thickened with roux or cornstarch or left unthickened (d) all of these 61. Which set of words completes the following sentence correctly? If you want to make __________ sauce, you should begin with __________ sauce. (a) mornay, tomato (b) creole, béchamel (c) bordelaise, espagnole or demi-glace (d) Normandy, brown stock 62. Which of the following is not a standard of quality for sauces? (a) flavor (b) piquancy (c) appearance (d) consistency and body 63. Which of the following is not an ingredient in the plain béchamel sauce that is used today? (a) milk (b) flour (c) stock (d) butter

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64. Velouté sauce can be made with __________ stock. (a) fish (b) chicken (c) white veal (d) all of these 65. Which of the following lists contains a sauce that is not a small sauce? (a) poulette, aurora, cream, ivory (Albufera) (b) Normandy, anchovy, Hungarian, Venetian (c) curry, mushroom, bercy, herb, horseradish (d) none of these 66. Espagnole or brown sauce is __________. (a) given flavor and richness with mirepoix (b) more complicated to make than béchamel or velouté sauce (c) the starting point for the hearty, flavorful sauces that accompany red meat (d) all of these 67. Fond lié is __________. (a) the same as demi-glace (b) considered a small sauce (c) the foundation for tomato coulis (d) a brown stock thickened lightly with cornstarch 68. Small sauces (such as Bordelaise, Robert, Charcutière, and Chasseur) are made by adding ingredients such as wine, onion, pickles, or mushrooms to __________. (a) fond lie (b) demi-glace (c) tomato sauce (d) clarified butter 69. Which of the following small sauces is paired correctly with its distinguishing ingredient? (a) Bordelaise → blanched beef marrow (b) Charcutière → truffles (c) Lyonnaise → mushrooms (d) Marchand de Vin → white wine 70. If we add onion, celery, green pepper, garlic, lemon rind, thyme, and a bay leaf to a sauce pan of tomato sauce, then we are making __________ Sauce. (a) Creole (b) Spanish (c) Perigueux (d) Portugaise

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71. A purée of vegetables or fruits used as a sauce is known as a __________. (a) coulis (b) jus lié (c) Beurre Blanc (d) Beurre Rouge 72. The process of clarifying butter removes its __________. (a) water (b) butterfat (c) milk solids (d) both water and milk solids 73. A compound butter is made by __________. (a) whipping butter, vinegar, and wine together (b) browning butter until its water and milk solids evaporate (c) softening raw butter and mixing it with a flavoring ingredient (d) adding coulis to a combination of clarified butter and red or white wine 74. Meunière Butter is served over __________. (a) fish (b) beef (c) chicken (d) vegetable 75. Which of the following is not one of the four ingredients in Maître d'Hôtel Butter? (a) butter (b) lemon juice (c) black pepper (d) chopped parsley 76. An emulsion is a(n) __________. (a) uniform mixture of two unmixable liquids (b) mixture that has been boiled, cooled, and the boiled again (c) solid ingredient thoroughly mixed into a liquid ingredient (d) liquid that has enough body to stick to the back of a spoon 77. Which of the following statements is true about hollandaise sauce? (a) The egg in hollandaise thickens by coagulation. (b) The classic version of hollandaise is flavored only with lemon juice. (c) An advantage of hollandaise is its high holding temperature that discourages the growth of bacteria and allows it to be kept as serving temperature for several hours. (d) none of these

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78. Which of the following instructions about making hollandaise sauce is not correct? (a) If your sauce curdles, try adding a teaspoon of water and beating vigorously. (b) Make sure your peppercorn, salt, and vinegar reduction is cooled before you add the beaten egg yolks. (c) Use the freshest eggs possible, and beat their yolks in a round-bottomed stainless steel bowl containing your reduction over hot water. (d) Have your clarified butter as hot as possible, add it all at once to your egg yolk and reduction mixture in the bowl, and whip vigorously.

True/False 79. Chicken and fish bones must be blanched before being used to make stock.

80. It is common to add tomatoes when you are making brown stock.

81. The major difference between making brown stock and making white stock is browning the bones and mirepoix.

82. Gelatin extracted from bones is an important component of a good stock because it gives the stock body.

83. When you are making stock, it is all right to let it boil hard as long as you have skimmed it carefully.

84. Bones to be used in brown stocks should be rinsed or blanched before being used.

85. Strained, hot stock should be placed in the refrigerator immediately, so that it will cool.

86. Most vegetable stocks should be cooked for 1½ to 2 hours.

87. If properly refrigerated, stocks will keep for 2 to 3 weeks.

88. It is not necessary to have a roux and a liquid at the same temperature when they are combined.

89. A brown roux is made the same way as a white roux except it is cooked longer.

90. Raw butter is sometimes added to a sauce to enrich it.

91. Because lemon juice makes sauce curdle, it is rarely used as a seasoning for sauces.

92. Espagnole is made by combining equal parts demi-glace and brown stock and reducing it by half.

93. A small sauce is made by adding one or more flavoring ingredients to a leading sauce.

94. Black butter is clarified butter heated until it is black in color.

95. Because of the danger of food poisoning, hollandaise sauce must be held at 180°F (82°C).

96. In the production of béarnaise sauce, melted butter is beaten very slowly into egg whites.

97. The main difference between pan gravy and jus is that jus is not thickened with roux.

Math (Metric) For each of the math questions, write the correct answer on the lines below.

98.

Using a RCF of 2.5, how much Worcestershire sauce is required for a new yield of 5 liters of barbecue sauce? Your original quantity of Worcestershire sauce is 80 ml.

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99.

If one clove of garlic yields 7 ml of finely chopped garlic, how many cloves of garlic will be required if RCF is 2.5? Your original quantity of garlic in the barbecue sauce recipe is 20 ml. Round to the whole number.

100. Suppose that we desire a thicker barbecue sauce, so we reduce the amount of water in the recipe from 500 ml to 375 ml. How much water will be required to make 5 liter liters of barbecue sauce? The recipe’s original yield is 2 liters of barbecue sauce.

Express your answer as a decimal rounded to the nearest thousandth.

101. What is the RCF if the desired amount of barbecue sauce is 1.5 liters? Your original yield is 2 liters.

102. You have a RCF of 0.75, how much cider vinegar is required if the amount of the ingredient was originally ½ liter? Express your answer as a decimal rounded to the nearest thousandth.

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Answers to Test Questions Multiple Choice 1. b 2. a 3. c 4. b 5. c 6. c 7. a 8. c 9. c 10. b 11. d 12. d 13. a 14. b 15. d 16. d 17. d 18. b 19. d 20. b

21. b 22. b 23. b 24. b 25. d 26. a 27. b 28. c 29. a 30. b 31. b 32. a 33. d 34. d 35. a 36. b 37. b 38. b 39. b 40. a

41. a 42. c 43. b 44. c 45. d 46. d 47. b 48. d 49. c 40. d 51. b 52. b 53. d 54. a 55. a 56. b 57. d 58. b 59. a 60. d

61. c 62. b 63. c 64. d 65. d 66. d 67. d 68. b 69. a 70. a 71. a 72. d 73. c 74. a 75. c 76. a 77. d 78. d

True/False 79. F 80. T 81. T 82. T 83. F

84. F 85. F 86. F 87. F 88. T

89. T 90. T 91. F 92. F 93. T

94. F 95. F 96. T 97. T

Math (Metric) 98. 200 ml 99. 7 100. 0.938 ml 101. 0.75 102. 0.375 liter

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Answers to Questions for Discussion 1.

Veal bones. The bones of younger animals contain more cartilage, which is the best source of gelatin in bones. (156) 2. Making stocks is a good way of utilizing trimmings, but only if the trimmings are clean, wholesome, and appropriate to the stock. Trimmings should be used in a planned way, not just thrown into the stockpot randomly. (157-158) 3. Mirepoix is chopped coarsely into relatively uniform-sized pieces. Cut the pieces large for long cooking and small for short cooking. Neat appearance is not important since mirepoix is not served. (157) 4. The purpose of blanching bones is to rid them of some of the impurities that cause cloudiness. (Chefs disagree on the importance of blanching. Many feel that it is needed to produce clear stock, while others feel that blanching causes valuable flavors to be lost.) Fish bones are not blanched because of their short cooking time. (160) 5. Boiling makes the stock cloudy, because it breaks up solids into tiny particles that get mixed into the stock. The pot should not be covered, because it can very easily boil without being noticed by the cook. (161) 6. Set the pot in a sink with blocks or some other objects under it, to allow cold water to flow under the pot as well as around it. Run cold water into the sink. An overflow pipe keeps the water level right and allows for constant circulation of cold water. Stir the stock occasionally. Cooling stock quickly and properly is important because improperly cooled stock can spoil very quickly. (161) 7. Stock-making is a basic cooking skill. The finest cuisine still depends on soups and sauces based on high-quality stocks. The basic principles involved in stock-making are applicable in many other areas. Cooks who understand stocks can also make the best use of bases because they understand the principles involved and have a basis for judging and comparing quality. (155, 169) 8. If additional velouté is available, it can be reduced quickly in a broad pan and added to the suprême sauce to thicken it. If no velouté is available, the suprême sauce can be thickened with a little beurre manié. (It is also possible to reduce the suprême sauce directly, although this should be attempted only by skilled cooks, since there is a danger of curdling the cream. (175) 9. Mixing the starch with a liquid (as in a cornstarch slurry) or with a fat (as in a roux or beurre manié). These procedures are necessary to prevent lumping. The liquid or fat separates the starch granules so that they can all cook uniformly rather than forming lumps of uncooked starch. (171) 10. Roux that forms lumps does not thicken the sauce. The results are a thinner sauce, strained out and wasted ingredients, and inefficient use of time. Also, there are times when a liquid is not strained after the thickening, as in making a soufflé base. (171) 11. Waxy maize, which does not break down and lose its thickening power in the freezer.

(174)

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12. Leading Sauces Béchamel

Main Ingredients milk roux

Small_Sauces Cream Mornay Cheddar Cheese Nantua Soubise Mustard

Velouté

white stock roux

Allemande Suprême White Wine Poulette Aurora Hungarian etc.

Espagnole (or demi-glace)

brown stock roux

Bordelaise Robert Charcutière Chasseur etc.

Tomato

tomato purée (stock) (roux)

Creole Portugaise Spanish

Hollandaise

butter egg yolks

Maltaise Mousseline

(178-179) 13. Allemande is finished with a liaison. Be careful not to boil the sauce, or the egg yolks may curdle. When holding the sauce, it must be kept out of the Food Danger Zone, but it must not be allowed to boil. (175) 14. Both are generally made of brown stock and brown roux. However, espagnole is made well in advance as part of the mise en place. It requires long simmering and is usually the base for other sauces. Pan gravy is made of pan drippings from a roast. It has a shorter cooking time and is usually served as is, as an accompaniment to the roast.

(185, 197–198) 15. (a) Cool the reduction before adding the yolks. (b) When beating the yolks, be careful not to overcook them.

Inexperienced cooks should use a hot water bath. (c) Use a round-bottomed stainless steel bowl. (d) Have the butter warm but not hot. (e) Add the butter very slowly at first. (f) Don't add any more butter than the yolks can hold. (193-194)

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CHAPTER 9 Soups Chapter Goals After studying this chapter, the student should be able to: 1. Describe two basic categories of soups.

2. Identify standard appetizer and main course portion sizes for soups.

3. State the procedures for holding soups for service and for serving soups at the proper temperature.

4. Prepare clarified consommé.

5. Prepare vegetable soups and other clear soups.

6. Prepare cream soups.

7. Prepare purée soups.

8. Prepare bisques, chowders, specialty soups, and national soups.

Chapter Outline Outline and page numbers

Points of emphasis

Understanding Soups I.

Classification of Soups (226–227)

Identification of basic types of clear soups, thick soups, and specialty and national soups.

Guidelines for vegetarian soups and low-fat soups.

II.

Service of Soups (227–228)

Portion sizes.

Serve hot soups hot, cold soups cold.

Holding for service; tendency for soup to deteriorate and become overcooked when held too long in steam table.

Types of garnish.

Clear Soups I.

Broths (228–229)

Difference between broth and stock; broth can also be a byproduct of meat cookery

1

II.

Consommé (230–233)

III.

Vegetable Soups (234–237)

IV.

Other Clear Soups (237–238)

Importance of strength of flavor in consommé.

Detailed procedure for clarification. Reasons for each step.

How to make vegetable soups; start with good, clear stock; cut vegetables carefully; observe proper cooking times.

Thick Soups I.

Cream Soup (238–-244)

Comparison of cream soups with velouté and béchamel sauces.

Three procedures for making cream soup.

Emphasize proper incorporation of roux, adjustment of texture and consistency, and incorporation of cream without curdling.

Show how basic methods can be applied to all cream soups by varying the main flavoring ingredients.

II.

Purée Soups (245–250)

Application of simple, basic procedure to wide variety of ingredients.

How to vary thickness and texture according to taste and regional preference. Two basic type of purées: fresh vegetable purées and dried legume purées.

III.

Bisques (251–252)

Comparison of bisques with basic cream soups.

IV.

Chowders (253–254)

Comparison with cream soups; recipes in text are made by Cream Soup Method No. 2, omitting the puréeing step.

Specialty Soups and National Soups (255–264)

Selection of recipes to teach will depend on your needs and preferences.

2

Chapter Overview and Suggestions Soups are often among the first items that students learn to prepare. Though the basic procedures for many soups are easy for students to learn, the students should be encouraged to learn from the beginning that to make high-quality soups, they must use as much care and attention as for any other task.

You may want to teach some soups immediately after stocks and before sauces.

However, it is suggested that you reserve discussion of cream soups in particular until after the students have become acquainted with sauce making (see p. 169 in text).

Suggested activities: • Preparation of consommé. If time and budget do not permit student practice, it should at least be demonstrated by instructor. Stress importance of careful procedures. Students should taste a well-made consommé.

• Student practice in preparing vegetable soups. Opportunity for further practice of vegetable cutting techniques. (see Chapter 7).

• Demonstration and student practice of procedures for making cream soups, using one or more of the three basic methods. Demonstration of straining procedures to achieve maximum smoothness. Select variations following main recipes, and have students write out variation in full before proceeding.

Teacher and student evaluation of final products.

• Preparation of purée soups; comparison of dried bean soups before and after puréeing; demonstration of adjusting texture and thickness of finished product. Have students evaluate and adjust seasoning of finished soups.

• Selection of other soups to be demonstrated or prepared (bisques, chowders, specialty, and national soups) may vary considerably.

Key Points to Review What are the three basic categories of soup? What are some examples of each? pp. 226–227: Classifications of Soups What are normal portion sizes for soups? p. 227: Service of Soups After soups are cooked, how are they best held for service? p. 227: Holding for Service What is the procedure for making consommé? p. 231: Procedure for Preparing Consommé How are clear vegetable soups made? p. 234: Vegetable Soups What are the three basic procedures for making cream soups? p. 240: Basic Procedures for Making Cream Soups 3

What is a purée soup? Describe the basic procedure for making a purée soup. p. 245: Purée Soups What is a bisque? Describe the basic procedure for making a shrimp bisque. p. 251: Bisques What is a chowder? p. 253: Chowders Sample Test Questions Multiple Choice 1.

The best cut of beef for clarifying consommé is ____________. (a) shank (b) oxtails (c) top round (d) bottom round

2.

Consommé Madrilène is characterized by the flavor of __________. (a) mirepoix (b) onion (c) tomato (d) leeks

3.

Vegetables for vegetable soups should be cut into uniform sizes for the sake of ______. (a) appearance (b) uniform cooking (c) both a and b (d) none of these

4.

Hearty North American soups containing shellfish, potatoes, and milk are often called __________. (a) chowders (b) bisques (c) potages (d) purée soups

5.

A __________ is a type of rich cream soup made from shellfish. (a) bisque (b) potage (c) bouillon (d) purée soup

4

6.

A(n) __________ is a mixture of egg yolks and cream sometimes added to a cream soup to contribute richness and body. (a) emulsion (b) roux (c) purée (d) liaison

7.

A __________ is a rich, flavorful stock that has been clarified to make it perfectly clear and transparent. (a) broth (b) bouillon (c) consommé (d) none of these

8.

__________ is a cold purée soups containing leeks, potatoes, and cream. (a) Potato bisque (b) Purée Madrilène (c) Vichyssoise (d) Potage Mongole

9.

The basic difference between consommé and broth is that consommé __________. (a) has been clarified (b) is less transparent (c) never contains solid ingredients (d) all of these

10. Which of the following thick soups are most likely to contain seafood? (a) purées (b) bisques (c) potages (d) cream soups 11. Which of the following techniques will help to produce a low-fat soup that will appeal to a health-conscious clientele? (a) Use evaporated skim milk in cream soups rather than cream. (b) Do not sweat vegetables in fat before they are simmered in a soup. (c) Use a starch slurry or a roux made with oil (rather than butter) to bind a thick soup. (d) all of these 12. Which of the following statement is false? (a) Cold soups can be served nested in a larger bowl of crushed ice. (b) A main course portion of soup is approximately 10 to 12 ounces. (c) Soup garnishes can be divided into toppings, accompaniments, and garnishes in the soup. (d) Once a large kettle of soup has been made, it can be kept warm on a steam table for 5

a long period of time without losing its quality.

13. The number one rule for preparing consommé is that __________. (a) the result must be perfectly clarified (b) its proteins must not be allowed to coagulate (c) the stock or broth must be strong, rich, and full flavored (d) its solid ingredients must be cut to exacting specifications 14. Which of the following is not an ingredient used to clarify a stock? (a) mirepoix (b) egg yolks (c) lean ground beef (d) acid ingredients such as tomato products or lemon juice 15. A raft is part of the production of which of the following soups? (a) bisque (b) chowder (c) consommé (d) cream soups 16. When making a vegetable soup, it is important to remember to __________. (a) start with a clear, flavorful broth (b) use as many vegetables as possible (c) cook rice or pasta directly in the soup (d) all of these 17. When making a vegetable soup, it is important to remember to avoid __________. (a) undercooking the vegetables (b) cutting all the vegetables into the same sizes and shapes (c) adding all the vegetables at the same time if they have different cooking times (d) all of these 18. In the classical kitchens of several decades ago, cream soups were ___________. (a) nonexistent (b) diluted and flavored sauces (c) often made with ingredients that are unavailable today (d) produced in the same manner as they are produced today 19. To prevent curdling in cream soups, avoid __________. (a) adding cold milk or cream to simmering soups (b) boiling soups after milk or cream has been added (c) combining milk and simmering soups stock without the presence of roux or other starch (d) all of these 20. Puréed soups are __________. (a) relatively difficult to prepare 6

(b) often made with high-starch vegetables (c) smoother and more refined than cream soups (d) all of these 21. A food mill or immersion blender can be used to prepare __________. (a) chowder (b) purée soup (c) cream soup (d) both purée soup and cream soup 22. Tomato bisque is not a true bisque because it does not contain __________. (a) roux (b) shellfish (c) tomatoes (d) mirepoix 23. Classical bisques are __________. (a) rich in taste (b) expensive to prepare (c) considered to be luxury soups (d) all of these 24. Which of the following soups is most like a stew? (a) bisque (b) potage (c) chowder (d) consommé 25. Many __________ are purée soups that have not been puréed. (a) bisques (b) chowders (c) clear soups (d) velouté soups 26. You would be most likely to use a china cap during the production of a __________. (a) chowder (b) purée soup (c) cream soup (d) national soup 27. Minestrone, gazpacho, and borscht are examples of __________ soups. (a) clear (b) low fat (c) national (d) vegetarian

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28. Which soup contains cucumbers, onions, green peppers, garlic, bread crumbs, red wine vinegar, olive oil, tomatoes, and tomato juice, and is made in a blender or food mill? (a) borscht (b) gazpacho (c) scotch broth (d) avgolemono 29. Which of the following combinations is correct? (a) beets, borscht (b) macaroni, gazpacho (c) tomato juice, minestrone (d) all of these True/False 30. When making consommé, you must stir it very thoroughly and carefully after the raft forms.

31. A good consommé has body and will thicken or solidify when cold because of its natural gelatin content.

32. Consommé must simmer uncovered when being clarified.

33. After consommé has simmered for the required length of time with the clearmeat, pour it rapidly into a china cap lined with cheesecloth to avoid clouding.

34. If a cream soup has a starch taste, it is probably because it wasn’t cooked long enough.

35. Cream of cauliflower soup can be made by adding puréed, cooked cauliflower and cream to velouté sauce.

36. To avoid curdling, add milk to a cream soup before adding the roux.

37. Vegetable soups are improved by several hours of simmering.

38. The best way to include rice in a clear soup is to cook the rice separately and add it to the soup before service.

39. Consommé brunoise is consommé garnished with vegetables cut into 1/8-inch (3-mm) dice.

40. Stock to be clarified should be cold, not hot.

Math (Metric) For each of the math questions, write the correct answer on the lines below.

41.

To the nearest cent, calculate the total cost of the recipe by finding the total cost of each of the ingredients and adding them all together.

Ingredients Amount Amount EP Unit Total in Cost ($) Converted ($/unit) Units Navy beans, dried 1 kg 2.60/kg Bacon 120 g 2.35/kg 8

Onions Carrots Celery Leeks Garlic Chicken stock

150 g 240 g 210 g 180 g 30 g 5L

1.80/kg 1.90/kg 1.95/kg 4.30/kg 2.10/kg 3.69/L

.06 18.45

42. The navy bean soup recipe requires 120 g of onion. If the EP unit cost is $1.80 per kg, what is the total cost of the ingredient?

43. The navy bean soup recipe requires 4.5 liters of chicken stock. If the EP unit cost is $2.69 per liter, what is the total cost of the ingredient?

44. The navy bean soup recipe requires 250 g of celery. If the EP unit cost is $1.95 per kg, what is the total cost of the ingredient?

Math (U.S.) For each of the math questions, write the correct answer on the lines below.

45. To the nearest cent, calculate the total cost of the recipe by finding the total cost of each of the ingredients and adding them all together.

Ingredients

Navy beans, dried Bacon Onions Carrots Celery Leeks Garlic Chicken stock

Amount Amount in Converted Units 2 lb 4 oz 5 oz 8 oz 7 oz 6 oz 1 oz 5 qt

EP Unit Cost ($/unit)

Total ($)

1.60/lb 1.35/lb 0.80/lb 0.90/lb 0.95/lb 3.30/lb 1.10/lb 2.69/qt

46. The navy bean soup recipe requires 4 ounces of onion. If the EP unit cost is $0.80 per pound, what is the total cost of the ingredient? __________ 47. The navy bean soup recipe requires 4.5 quarts of chicken stock. If the EP unit cost is $2.69 per quart, what is the total cost of the ingredient? __________ 48. The navy bean soup recipe requires 8 ounces of celery. If the EP unit cost is $0.95 per pound, what is the total cost of the ingredient? __________

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Answers to Test Questions Multiple Choice 1. a 12. d 2. c 13. c 3. c 14. b 4. a 15. c 5. a 16. a 6. d 17. c 7. c 18. b 8. d 19. d 9. a 20. b 10. b 21. d 11. d 22. b

23. d 24. c 25. b 26. c 27. c 28. b 29. a

True/False 30. F 31. T 32. T 33. F 34. T 35. T 36. F 37. F 38. T 39. T 40. T Math (Metric) 41. $23.30 42. $0.22 43. $12.11 44. $0.49 Math (U.S.) 45. $19.42 46. $0.20 47. $12.11 48. $0.48

10

Answers to Questions for Discussion 1.

Divide the soup into batches of 1 gallon (4 liters) or less. Heat up one batch at a time, as needed. Do not heat up all 3 gallons (12 liters) at once and hold it in the steam table.

Toward the end of the service period, whatever soup is left would be very overcooked.

(227) 2. (a) Strength of flavor (b) Clarity (230) 3. Boiling would break up the raft into tiny particles, which would make the consommé cloudy. (231) 4. Egg whites provide protein which coagulates and helps clarify the soup. Mirepoix provides flavor and gives strength to the raft. Tomato product contains acids that help coagulate the protein; it also provides flavor. (230–231) 5. Carrots (longest cooking time) Cabbage Tomatoes Cooked beef (needs time only to heat and blend flavors) Barley (takes longest to cook, but should be cooked separately and added at the end) (234) 6. Method 1 1.

Assemble equipment and prepare ingredients.

2.

Prepare velouté.

3.

Sweat onions in butter.

4.

Add watercress to onions (may be blanched first).

5.

Add watercress and onions to velouté. Simmer until done.

6.

Skim.

7.

Purée and strain.

8.

Add hot milk.

9.

Adjust seasonings.

10.

At service time, add cream or liaison.

Method 2 1.

Assemble equipment and prepare ingredients.

2.

Sweat onion in butter.

3.

Add watercress to onion (may be blanched first).

4.

Add flour and make a roux. Cook the roux a few minutes.

5.

Beat in white stock.

6.

Simmer until vegetables are tender.

7.

Skim.

8.

Purée and strain.

9.

Add hot milk.

10.

Adjust seasonings.

11.

At service time, add cream or liaison.

(240) 11

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CHAPTER 10 Understanding Vegetables Chapter Goals After studying this chapter, the student should be able to: 1.

2.

3.

4.

5.

6.

7.

Describe the factors that influence texture, flavor, color, and nutritional changes when cooking vegetables.

Cook vegetables to their proper doneness.

Judge quality in cooked vegetables, based on color, appearance, texture, flavor, seasonings, and appropriateness of combination with sauces or other vegetables.

Perform the pre-preparation tasks for fresh vegetables.

Determine the quality of frozen and canned vegetables.

Prepare vegetables using the batch cooking method and the blanch and chill method.

Store fresh and processed vegetables.

Chapter Outline Outline and page numbers

Points of emphasis

Controlling Quality Changes During Cooking I.

Controlling Texture Changes (268– 270)

Most vegetables best when cooked al dente. Do not overcook.

How to achieve uniform doneness.

II.

Controlling Flavor Changes (269– 270)

How to retain maximum flavor in cooked vegetables.

III.

Controlling Color Changes (270– 272)

Effects of acids, alkalis, and overcooking on vegetable colors.

Special emphasis on how to keep green vegetables green without baking soda.

IV.

Controlling Nutrient Losses (272)

Again, do not overcook.

Attractive, flavorful vegetables have best nutritional benefit because they are most likely to be eaten.

V.

General Rules of Vegetable Cookery (273)

Be sure students understand the reasons for each rule.

1

VI.

Standards of Quality in Cooked Vegetables (273–274)

Combined importance of appearance, texture, flavor, and proper seasoning.

Handling Fresh, Frozen, Canned, and Dried Vegetables I.

Fresh Vegetables (274–297)

Washing, peeling, and trimming guidelines.

Calculating yields and amounts needed.

Identification of common wild and exotic mushrooms.

II.

Processed Vegetables (297–300)

Handling frozen and canned vegetables with care.

Guidelines for checking quality and for cooking.

Preparing dried legumes. Preparing dried mushrooms.

III.

Production and Holding Problems in Quantity Cooking (300–301)

IV.

Storage (301–302)

Batch cooking and blanch-and-chill method.

Chapter Overview and Suggestions Because there is so much basic material to cover on vegetables and starches, it has been divided into four chapters: Understanding Vegetables (Chapter 10), Cooking Vegetables (Chapter 11), Potatoes (Chapter 12), and Legumes, Grains, Pasta, and Other Starches (Chapter 13). In addition, Chapter 26 deals with vegetarian diets.

This chapter contains a great deal of background information on vegetables, much of which should be learned well by students before going into the lab. The first section, Controlling Quality Changes During Cooking, should be emphasized. Preparing flavorful, attractive vegetables depends on the principles discussed here. On the other hand, the section titled Fresh Vegetables: Evaluating and Preparing (pp. 276–297) is intended primarily for reference rather than as an exercise in memorization. Students will eventually need to know this material, but that knowledge will come more easily with practical experience.

A number of dramatic demonstrations can help to teach the material in the first part of this chapter. For example: 1. Cook three batches of red cabbage, one with acid, one with baking soda, and one with no additions, to show color changes.

2. Do the same with a green vegetable, a white vegetable, and a yellow vegetable.

3. Cook a green vegetable (such as green beans), (a) rapidly, uncovered, and (b) slowly, covered, in a small amount of water. Compare.

4. Cook a vegetable (such as carrots) with a strong acid, with baking soda, and with no additives, to show the effect on texture.

2

Key Points to Review What factors affect changes in texture when vegetables are cooked? pp. 268–269: Controlling Texture Changes What are the guidelines for achieving proper doneness in vegetables? p. 269: Guidelines for Achieving Proper Doneness in Vegetables What factors affect changes in flavor when vegetables are cooked? pp. 269–270: Controlling Flavor Changes What factors affect changes in color when vegetables are cooked? Describe factors specific to white vegetables, green vegetables, red vegetables, and orange and yellow vegetables. pp. 270–272: Controlling Color Changes What steps can you take to maintain the highest nutritional values when cooking vegetables? pp. 272: Controlling Nutrient Losses What standards are used to judge the quality of cooked vegetables? pp. 273–274: Standards of Quality in Cooked Vegetables What basic preparation techniques are common to all vegetables? pp. 274–275: Washing; Soaking; Peeling and Cutting For each vegetable commonly used in food service, what standards are used to evaluate freshness? pp. 276–297: Fresh Vegetables: Evaluating and Preparing For each vegetable commonly used in food service, what basic preparation techniques are used? pp. 276–297: Fresh Vegetables: Evaluating and Preparing Outside of standard white button mushrooms, what are the five most commonly used varieties of cultivated mushroom? Name four varieties of wild mushroom that are often purchased dried. pp. 296–297: Mushrooms How do you check frozen vegetables and canned vegetables for quality? pp. 297–299: Processed Vegetables What guidelines are used for handling and cooking frozen vegetables and canned vegetables? pp. 297–299: Processed Vegetables What are the steps in the procedure for batch-cooking vegetables? For what kind of meal service is this method usually used? pp. 300–301: Production and Holding Problems in Quantity Cooking

3

What are the steps in the blanch-and-chill method for cooking vegetables? For what kind of meal service is this method usually used? pp. 300–301: Production and Holding Problems in Quantity Cooking What guidelines are used for storing fresh vegetables? frozen vegetables? canned vegetables? dried vegetables? vegetable leftovers? pp. 301–302: Storage

Sample Test Questions Multiple Choice 1. Adding lemon juice to the water when cooking cauliflower will (a) help keep the cauliflower white. (b) turn the cauliflower to a yellowish color. (c) help tenderize the cauliflower. (d) destroy vitamin C. 2. Al dente means (a) firm to the bite. (b) starchy. (c) a pigment found in yellow vegetables. (d) having a soft texture.

3. Which of the following should be simmered without a cover? (a) carrots (b) asparagus (c) beets (d) potatoes 4. Which of the following should be simmered with a cover? (a) peas (b) Brussels sprouts (c) broccoli (d) sweet potatoes 5. Which of the following can cause vitamins in vegetables to be lost or destroyed? (a) high temperature (b) air (c) baking soda (d) all of these 6. Proper storage temperature for frozen vegetables is (a) –18ºF (–28ºC) (b) 0ºF (–18ºC) (c) 32ºF (0ºC) (d) none of these 4

7. With respect to canned vegetables, the term “sieve size” refers to ___________________. (a) the drained weight (b) the grade (c) the size of individual pieces (d) none of these 8. Which of the following frozen vegetables does not require thawing before being cooked? (a) corn on the cob (b) green beans (c) spinach (d) squash purée 9.

Although they were once ignored, vegetables are appreciated today for __________. (a) their nutritional importance (b) their variety, flavor, and eye appeal (c) the elegance and sophistication they bring to the table (d) all of these

10. __________ affects the texture, flavor, color, and nutrients of vegetables. (a) Peeling (b) Storing (c) Cooking (d) Purchasing 11. Which of the following statements is true about fiber in vegetables? (a) Fiber is made firmer by heat and alkalis. (b) Fiber consists in part of cellulose and pectins. (c) Fiber is softened by the presence of acids and sugars. (d) The amount of fiber is about the same in all vegetables.

12. A(n) __________________ mushroom is a relative of the common cultivated button

mushroom, but it is sold as large mushroom with a broad, thick cap. (a) enoki (b) oyster (c) porcini (d) portobello 13. Which of the following is not a member of the cabbage family? (a) leeks (b) broccoli (c) cauliflower (d) Brussels sprouts

5

14. Strong-flavored vegetables such as onions, cabbage, and turnips should be __________. (a) covered during the cooking process (b) cooked in as small amount of water as possible (c) cooked for as long a time as possible in order to lose their strong flavors (d) none of these 15. When young, freshly harvested vegetables mature or sit in storage, their __________

gradually changes to __________. (a) starch, fiber (b) sugar, starch (c) flavonoids, anthocyanins (d) carotenoids, chlorophyll 16. Which one of the following pigments is paired correctly with the color that it produces in

vegetables? (a) anthocyanins → red (b) chlorophyll → white (c) carotenoids → green (d) flavonoids and anthoxanthins → yellow and orange 17. To preserve its white color when cooking cauliflower, you would _____________________. (a) add a little lemon juice (b) add a little baking soda (c) keep the pot uncovered (d) use the longest possible cooking time 18. Slices of tart apples are often cooked with red cabbage in order to __________. (a) decrease its cooking time (b) enhance the cabbage's natural color (c) overcome the strong odor of the cooked cabbage (d) all of these 19. If you cooked ______________ cabbage in water containing ___________, the cabbage

would turn blue. (a) red, vinegar (b) green, vinegar (c) red, baking soda (d) green, baking soda 20. What color will carrots be after they are cooked with an acid such as lemon juice? (a) yellow (b) orange (c) red (d) gray

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21. Asparagus is most likely to turn __________ if it is overcooked. (a) gray (b) olive green (c) bright green (d) greenish blue 22. When cooking green vegetables, which of the following helps to protect their color? (a) cooking uncovered (b) cooking in small batches (c) cooking for the shortest time possible (d) all of these 23. __________ is/are the most stable pigment(s) because they are relatively unaffected by acids

or alkalis. (a) Flavonoids and anthoxanthins (b) Chlorophyll (c) Carotenoids (d) Anthocyanins 24. Which of the following is not a factor responsible for nutrient loss in vegetables? (a) acids (b) oxygen (c) long cooking (d) high temperature 25. It is important to control the factors that destroy nutrients, because these factors may also

destroy __________. (a) color (b) flavor (c) texture (d) all of these 26. Which of the following is one of the general rules of vegetable cookery? (a) Cook green vegetables with a little baking soda. (b) Start with cold, salted water when boiling vegetables. (c) Cook red and white vegetable in a strongly acid liquid. (d) Cook green vegetables and strong-flavored vegetables uncovered.

27. Vegetables should not be soaked for long periods because prolonged soaking __________. (a) increases cooking time (b) bleaches out natural coloration (c) leaches out flavor and nutrients (d) causes the vegetables to absorb too much moisture

7

28. When peeling vegetables, be sure to __________. (a) throw away all the trimmings promptly (b) remove a thick layer of skin because it is the least nutritious part of most vegetables (c) treat vegetables that brown easily with an acid or antioxidant or hold them under water

until your are ready to use them (d) peel as far from cooking time as possible so that the peeled vegetables have a chance to reseal and preserve their nutrients during cooking 29. Chef Stavros has 20 lb of green beans in his pantry. If the percentage yield after trimming 20

lb of green beans is 85, how many pounds of EP weight beans will there be after trimming them? (a) 9 (b) 17 (c) 20 (d) 24 30. If you need 20 lb EP of beets and the percentage yield of beets after trimming is 75%,

approximately how many lbs of AP beets will you need? (a) 15 (b) 20 (c) 27 (d) 30 31. Which of the following combinations of vegetable category → examples is incorrect? (a) onion family → leek, garlic, and shallot (b) cabbage family → broccoli, cauliflower, and Brussels sprouts (c) gourd family → eggplant, rutabaga, and sweet and hot peppers (d) stalks, stems, and shoots → asparagus, celery, and globe artichoke 32. Which of the following is true about processed vegetables? (a) Frozen vegetables are usually a bit more crisp than fresh ones. (b) It is now agreed that frozen vegetables are equal to the best-quality fresh vegetables. (c) Frozen or canned vegetables should be treated as if they are partially or fully cooked

vegetables. (d) Peas are the most universally unacceptable frozen vegetable due to the damage that often results to them during the freezing process.

33. When checking the quality of a container of frozen vegetables, all of the following except

__________ may indicate poor quality. (a) frost (b) freezer burn (c) large ice crystals (d) a temperature above 0°F

8

34. Which of the following is a criterion for determining the quality of canned vegetables? (a) grade (b) drained weight (c) condition of the can (d) all of these 35. When cooking canned vegetables, it is important to __________. (a) cook them longer than fresh vegetables (b) dress up the vegetables with added flavors and garnishes (c) avoid butter, which takes away from the natural flavor of canned vegetables (d) put both the vegetables and their liquid in the pan and heat both to boiling at the same

time 36. Which of the following statements about dried mushrooms is correct? (a) They must be soaked in ice water until they are soft. (b) Be careful not to squeeze them after they have soaked. (c) Discard the water in which the mushrooms have been soaked. (d) none of these 37. Batch cooking refers to ___________. (a) cooking all the vegetables you will need in one large batch (b) dividing food into small batches and cooking them one at a time as needed (c) mixing batches of vegetables together so that you have a mixture of colors, textures, and

degrees of doneness (d) allowing a batch of vegetables to soak in hot water without cooking so that when they

are needed, they will be easier and quicker to cook 38. Which of the following statements about vegetable storage is false? (a) Thawed vegetables should not be refrozen. (b) Frozen vegetables should be stored at 0°F (–18°C) or colder. (c) Leftover creamed vegetables can be safely stored for up to one week, but not longer. (d) Potatoes and eggplant that have been peeled and cut should be treated with an acid or

antioxidant to prevent them from browning.

39. ______________________ mushrooms are wild mushrooms that have pores under the cap

instead of gills. (a) Chanterelle Porcini (b) Morel (c) Cremini True/False 40. If vegetables are not overcooked, no vitamins will be lost.

41. Frozen vegetables require more salt and other seasonings than fresh vegetables do.

42. Vegetables should never be salted until after cooking.

9

43. Cabbage should be cooked over high heat to get rid of its strong flavor.

44. Starting vegetables in boiling water helps to retain nutrients.

45. The best way to wash spinach is to put it in a colander and rinse it under cold, running water.

46. Artichokes, potatoes, and eggplant are all examples of vegetables that can turn brown if cut surfaces are exposed to air.

47. Most vegetables should be held no longer than 20 to 30 minutes in the steam table.

48. If vegetables must be cooked ahead of time, they should be undercooked.

Visual Assessment 49. In the picture, a slice of lemon is tied to the bottom of the artichoke for what purpose? (a) To keep the stem end from darkening during steaming or boiling (b) To add flavor (c) For a colorful presentation (d) To keep the leaves in tact

50. Identify the vegetable shown in the picture. (a) Okra (b) Leek (c) Asparagus (d) Fennel

51. Identify the vegetable shown in the picture. (a) Okra (b) Artichoke (c) Cabbage (d) Leek

52. Identify the vegetable shown in the picture. (a) Avocado (b) Chayote (c) Leek (d) Artichoke

10

53. Identify the vegetable shown in the picture. (a) Snap beans (b) Fava beans (c) Leeks (d) Bok choy

54. Identify the vegetable shown in the picture. (a) Leek (b) Kale (c) Kohlrabi (d) Bok choy

55. Identify the vegetable shown in the picture. (a) Okra (b) Zucchini (c) Kohlrabi (d) Leeks

56. Identify the vegetable shown in the picture. (a) Onions (b) Radishes (c) Hot pepper varieties (d) Shallots

57. Identify the vegetable shown in the picture. (a) Green beans (b) Leeks (c) Shallots (d) Collard greens

11

58. Identify the vegetable shown in the picture. (a) Shallots (b) Kohlrabi (c) Radishes (d) Red beets

59. Identify the vegetable shown in the picture. (a) Lettuce (b) Fennel (c) Kohlrabi (d) Bok choy

60. Identify the vegetable shown in the picture. (a) Chayote (b) Fiddlehead ferns (c) Shallots (d) Brussel sprouts

61. Identify the vegetable shown in the picture. (a) Lettuce (b) Green cabbage (c) Kale (d) Acorn squash

62. Identify the vegetable shown in the picture. (a) Red cabbage (b) Kale (c) Lettuce (d) Sorrel

12

63. Identify the vegetable shown in the picture. (a) Celery root (b) Bok choy (c) Savoy cabbage (d) Kale

64. Identify the vegetable shown in the picture. (a) Celery root (b) Fiddlehead ferns (c) Cactus pad (d) Brussels sprouts

65. Identify the vegetable shown in the picture. (a) Carrot (b) Parsnips (c) Orange pepper (d) Jicama

66. Identify the vegetable shown in the picture. (a) Cauliflower (b) Parsnips (c) Cabbage (d) Brussels sprouts

67. Identify the vegetable shown in the picture. (a) Celery (b) Scallions (c) Bok choy (d) Fennel

13

68. Identify the vegetable shown in the picture. (a) Chayote (b) Artichoke (c) Salsify (d) Celery root

69. Identify the vegetable shown in the picture. (a) Artichoke (b) Salsify (c) Chayote (d) Celery root 70. Identify the vegetable shown in the picture. (a) Salsify (b) Corn (c) Fava beans (d) Celery root

71. Identify the vegetable shown in the picture. (a) Salsify (b) Red onion (c) Italian eggplant (d) Fennel 72. Identify the vegetable shown in the picture. (a) Daikon (b) Mushrooms (c) White eggplant (d) Onions 73. Identify the vegetable shown in the picture. (a) Daikon (b) Bok choy (c) Kale (d) Fennel

14

74. Identify the vegetable shown in the picture. (a) Artichokes (b) Bok choy (c) Collard greens (d) Fiddlehead ferns 75. Identify the vegetable shown in the picture. (a) Kale (b) Lettuce (c) Collard greens (d) Bok choy

76. Identify the vegetable shown in the picture. (a) Kale (b) Lettuce (c) Turnip greens (d) Bok choy

77. Identify the vegetable shown in the picture. (a) Kale (b) Lettuce (c) Turnip greens (d) Bok choy

78. Identify the vegetable shown in the picture. (a) Onions (b) White mushrooms (c) Celery root (d) Jicama

79. Identify the vegetable shown in the picture. (a) Kohlrabi (b) White mushrooms (c) Celery root (d) Jicama

15

80. Identify the vegetable shown in the picture. (a) White mushrooms (b) Kohlrabi (c) Radishes (d) Jicama

81. Identify the vegetable shown in the picture. (a) Celery root (b) Kohlrabi (c) Yellow onions (d) Jicama

82. Identify the vegetable shown in the picture. (a) Radishes (b) Celery root (c) Red onions (d) Shallots

83. Identify the vegetable shown in the picture. (a) Radishes (b) Celery root (c) White onion (d) Shallots

84. Identify the vegetable shown in the picture. (a) Radishes (b) Celery root (c) White onion (d) Shallots 85. Identify the vegetable shown in the picture. (a) Sorrel (b) Kale (c) Bok choy (d) Scallions

16

86. Identify the vegetable shown in the picture. (a) Celery root (b) Parsnips (c) Daikon (d) Sorrel

87. Identify the vegetable shown in the picture. (a) Bok choy (b) Kale (c) Sorrel (d) Pea shoots

88. Identify the vegetable shown in the picture. (a) Pea shoots (b) Kale (c) Sugar snap peas (d) Scallions

89. Identify the vegetable shown in the picture. (a) Pea shoots (b) Kale (c) Snow peas (d) Scallions

90. Identify the vegetable shown in the picture. (a) Scallions (b) Beets (c) Red peppers (d) Radishes

17

91. Identify the vegetable shown in the picture. (a) Yellow peppers (b) Radishes (c) Daikon (d) Onions

92. Identify the vegetable shown in the picture. (a) Green peppers (b) Radishes (c) Daikon (d) Onions

93. Identify the vegetable shown in the picture. (a) Orange peppers (b) Radishes (c) Daikon (d) Onions

94. Identify the vegetable shown in the picture. (a) Shallots (b) Pea shoots (c) Zucchini (d) Green cayenne chiles

95. Identify the vegetable shown in the picture. (a) Cucumbers (b) Zucchini (c) Italian hot peppers (d) Green peppers

18

96. Identify the vegetable shown in the picture. (a) Jalapeños and cherry peppers (b) Zucchini (c) Italian hot peppers (d) Green peppers

97. Identify the vegetable shown in the picture. (a) Brussel sprouts (b) Kohlrabi (c) Sweet potato (d) Celery root 98. Identify the vegetable shown in the picture. (a) Tomatillos (b) Kohlrabi (c) Radishes (d) Red pepper

99. Identify the vegetable shown in the picture. (a) Tomatillos (b) Kohlrabi (c) Celery root (d) Daikon

100. Identify the vegetable shown in the picture. (a) Salsify (b) Kohlrabi (c) Celery root (d) Daikon 101. Identify the vegetable shown in the picture. (a) Jicama (b) Shallots (c) Celery root (d) Onions

19

102. Identify the vegetable shown in the picture. (a) Sorrel (b) Kohlrabi (c) Lettuce (d) Kale 103. Identify the vegetable shown in the picture. (a) Bok choy (b) Green soybeans (c) Kale (d) Kohlrabi

104. Identify the vegetable shown in the picture. (a) Zucchini (b) Kale (c) Kohlrabi (d) Bok choy 105. Identify the vegetable shown in the picture. (a) Jicama (b) Yellow summer squash (c) Bok choy (d) Daikon 106. Identify the vegetable shown in the picture. (a) Spaghetti squash (b) Yellow onion (c) Yellow pepper (d) Shallots 107. Identify the vegetable shown in the picture. (a) Butternut squash (b) Yellow onion (c) Yellow pepper (d) Jicama

20

108. Identify the vegetable shown in the picture. (a) Brussels sprout (b) Acorn squash (c) Green pepper (d) Jicama 109. Identify the vegetable shown in the picture. (a) Jicama (b) Brussels sprout (c) Buttercup squash (d) Green pepper 110. Identify the vegetable shown in the picture. (a) Jicama (b) Salsify (c) Sunchokes (d) Rutabaga 111. Identify the vegetable shown in the picture. (a) Red-stemmed Swiss chard (b) Lettuce (c) Bok choy (d) Rutabaga

112. Identify the vegetable shown in the picture. (a) White-stemmed Swiss chard (b) Lettuce (c) Bok choy (d) Rutabaga

113. Identify the vegetable shown in the picture. (a) Tomatillos (b) Red pepper (c) Radishes (d) Tomatoes

21

114. Identify the vegetable shown in the picture. (a) Tomatillos (b) Red pepper (c) Radishes (d) Tomatoes 115. Identify the vegetable shown in the picture. (a) Watercress (b) Sorrel (c) Scallions (d) Fennel Math (Metric) For each of the math questions, write the correct answer on the lines below.

116. How many kilograms of cabbage would need to be purchased if the percentage yield is 80% and you need 10 kg for your recipe? ________________ 117. If a recipe calls for 120 g of cauliflower, what is the as purchased quantity assuming 55% yield? ________________ 118. How many pounds of eggplant would need to be purchased if the percentage yield is 90% and you need 3 kg for your recipe? Round your answer to the nearest tenth. ________________ 119. How many pounds of leeks would need to be purchased if the percentage yield is 50% and you need 2 kg for your recipe? ________________ 120. How many grams of onion would need to be purchased if the percentage yield is 90% and you need 600 grams for your recipe? Round your answer to the whole number. ________________ Math (U.S.) For each of the math questions, write the correct answer on the lines below.

121. How many pounds of cabbage would need to be purchased if the percentage yield is 80% and you need 10 pounds for your recipe? ________________ 122. If a recipe calls for 12 ounces of cauliflower, what is the as purchased quantity assuming 55% yield? Round your answer to the nearest tenth. ________________ 123. How many pounds of eggplant would need to be purchased if the percentage yield is 90% and you need 3 pounds for your recipe? Round your answer to the nearest tenth. ________________ 124. How many pounds of leeks would need to be purchased if the percentage yield is 50% and you need 2 pounds for your recipe? ________________ 125. How many ounces of onion would need to be purchased if the percentage yield is 90% and you need 6 ounces for your recipe? Round your answer to the nearest tenth. ________________ 22

Answers to Test Questions Multiple Choice 1. a 10. c 2. a 11. b 3. b 12. c 4. d 13. a 5. d 14. d 6. b 15. b 7. c 16. a 8. b 17. a 9. d 18. b True/False 40. F 41. F 42. F 43. F 44. T 45. T

19. c 20. b 21. b 22. d 23. c 24. a 25. d 26. d 27. c

28. c 29. b 30. c 31. c 32. c 33. a 34. d 35. b 36. d

46. T 47. T 48. T

Visual Assessment 49. a 69.

50. c 70.

51. b 71.

52. c 72.

53. b 73.

54. a 74.

55. a 75.

56. c 76.

57. a 77.

58. d 78.

59. d 79.

60. d 80.

61. a 81.

62. a 82.

63. c 83.

64. c 84.

65. a 85.

66. a 86.

67. a 87.

68. d 88.

c b c c d d c c a d a a c c c d d b d c

89. c 90. c 91. a 92. a 93. c 94. d 95. c 96. a 97. c 98. c 99. d 100. a 101. b 102. a 103. b 104. a 105. b 106. a 107. a 108. b

109. c 110. c 111. a 112. a 113. d 114. a 115. a

23

37. b 38. c 39. b

Math (Metric) 116. 12.5 kg 117. 218 g 118. 3.3 kg 119. 4 kg 120. 667 grams Math (U.S.) 121. 12.5 pounds 122. 21.8 ounces 123. 3.3 pounds 124. 4 pounds 125. 6.7 ounces

Answers to Questions for Discussion 1.

2.

3.

4.

5.

Baking soda destroys certain vitamins, and it makes vegetables unpleasantly mushy. (269, 270) Vegetables cut into uniform sizes cook more uniformly. (269) Cooking is rapid. More flavor and nutrients are retained, because they are less likely to be dissolved out. Tender vegetables retain shape and texture because they are not agitated by boiling water. (270–272) The alkali of the baking soda turned the anthocyanins (the same pigments as in red cabbage) green. This means that there is more than enough soda to balance the acid in the buttermilk.

The amount of soda should be decreased (or additional acid in the form of cream of tartar could be added). (270) Using a lot of liquid increases vitamin loss by leaching. This implies that one should use just enough liquid to cover, and the cooking liquid should then be saved for reheating the vegetables or for stocks or soups. On the other hand, using a little liquid increases cooking time. When the vegetables are combined with the small quantity of boiling water, the temperature is lowered greatly and the vegetables must sit in warm water while it again heats up. Also, plant enzymes may destroy some vitamins before the water again heats up.

(272)

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CHAPTER 11 Cooking Vegetables Chapter Goals After studying this chapter, the student should be able to: 1. Identify vegetables that are well suited to the different vegetable cooking methods.

2. Cook vegetables by boiling and steaming.

3. Cook vegetables by sautéing and pan-frying 4. Cook vegetables by braising.

5. Cook vegetables by baking.

6. Cook vegetables by broiling.

7. Cook vegetables by deep-frying.

Chapter Outline Outline and page numbers I.

Boiling and Steaming (306–320)

Points of emphasis Basic procedures for boiling and steaming.

Types of preparations: Buttered (309), Herbed (309), Amandine (309), Hollandaise (309), Polonaise (309), Puréed (311), Creamed (310), Mornay (310), au Gratin (312), Glazed (315) Procedure for puréeing vegetables.

II.

Sautéing and Pan-Frying (321–326)

Basic procedures for sautéing and pan-frying.

How to flip foods in a sauté pan; sautéing in butter or oil as a finishing technique for precooked, chilled vegetables; what vegetables can be sautéed from a raw state.

III.

Braising (326–329)

Braising as a slow-cooking procedure; cabbage and sauerkraut as typical examples.

IV.

Baking (330–336)

Difference between vegetables baked from a raw state and casseroles made with precooked vegetables. (Potatoes covered in next chapter.)

V.

Broiling and Grilling (336–338)

Limited applications. Careful control of heat and difficulty of broiling many vegetables from raw state.

1

VI.

Deep-Frying (339-342)

Guidelines for deep-frying (p. 339) apply to all deep-fried foods and should be reviewed as often as necessary.

Suggested Vegetable Seasonings, Flavorings, and Combinations (343)

For each vegetable, the table lists appropriate seasonings, plus some items (other vegetables, nuts, garnish, etc.) that can be combined with them to create interest and menu variety.

Chapter Overview and Suggestions The basic cooking methods that students have been studying (or will study, depending on the order in which you teach the chapters) in relation to meats, poultry, and fish are not applied to vegetables.

Recipes selected for demonstration and/or student preparation can vary considerably. The basic recipes and variations included in this chapter expose students to: 1.

The major vegetable cooking methods. These are the basis for the organization of the chapter.

2. Most popular types of presentations: buttered, herbed, amandine, hollandaise, creamed, mornay, au gratin, glazed, puréed, breaded, with tomato in tomato sauce, etc.

3. Practice in handling most varieties of fresh vegetables. See “vegetable recipes” in index. Recipes are listed by vegetable, for your convenience in selecting and locating recipes to teach.

Students should be asked to read through recipes that are not prepared in class, to broaden their view of the subject.

Note that the Guidelines for Deep-Frying on p. 339 apply to all deep-fried foods and should be reviewed when studying deep-frying seafood and other foods as well.

Key Points to Review What are the steps in the procedure for boiling vegetables? p. 306: Procedure for Boiling Vegetables What are the steps in the procedure for steaming vegetables? for pan-steaming vegetables? p. 307: Procedure for Steaming Vegetables; Procedure for Pan-Steaming Vegetables Vegetables to be puréed should be cooked to what doneness? What equipment is used to purée vegetables? List other guidelines for making puréed vegetables. p. 308: Puréeing Vegetables What are the steps in the procedure for sautéing vegetables? How is sautéing similar to stirfrying, and how is it different? p. 321: Sautéing and Pan-Frying 2

What are the steps in the procedure for pan-frying vegetables? p. 321: Sautéing and Pan-Frying What are some common examples of braised vegetables? Describe the cooking procedure for each of these examples. p. 326: Braising What are the two basic kinds of baked vegetable preparation? p. 330: Baking What are the steps in the procedure for broiling or grilling vegetables? p. 337: Broiling and Grilling What are the basic kinds of deep-fried vegetable preparations? p. 339: Deep-Frying What are the steps in the procedure for deep-frying vegetables? p. 340: Procedure for Deep-Frying Vegetables

Sample Test Questions Multiple Choice 1.

Vegetables are least likely to be _____. (a) boiled (b) braised (c) poached (d) deep-fried

2.

Nearly all vegetables may be boiled or steamed because these two methods _____. (a) are easy (b) are economical (c) can be adapted to a great variety of preparations (d) all of the above

3.

Vegetables are "shocked" by __________. (a) being started in boiling water (b) being sautéed before they are boiled (c) being drained and cooled with cold water as soon as they have finished boiling or simmering (d) none of these

3

4.

Which of the following methods produces results that are closest to boiling? (a) baking (b) braising (c) sautéing (d) steaming

5.

Which statement is incorrect? (a) Most vegetables should be cooked in just enough water to cover them. (b) Green vegetables and strong-flavored vegetables should be cooked uncovered. (c) Vegetables that are to be boiled should always be started in cold water to preserve their flavors and nutrients. (d) Strong-flavored vegetables should be cooked in larger quantities of water than weakerflavored vegetables.

6.

If you compare the methods of sautéing and pan-frying vegetables, three of the following are characteristics of sautéing. Which one is a characteristic of pan-frying? (a) cooked for a longer time (b) product is tossed or flipped (c) cooked at a higher temperature (d) cooked in a smaller amount of fat

7.

Stir-frying is most similar to _____. (a) broiling (b) braising (c) sautéing (d) pan-frying

8.

It is important not to overload the pan when sautéing, because the vegetables will _____. (a) cook too quickly (b) simmer instead of sauté (c) become excessively brown (d) soak up too much of the oil

9.

When vegetables are braised, _____. (a) fat is added to the braising pan (b) three times as much liquid as vegetables is used (c) the pot or sauce pan is left uncovered during the braising process (d) the cooking liquid is discarded after the vegetables have finished braising

10. For which of the following vegetables would baking be an unwise choice for cooking? (a) potatoes (b) green beans (c) winter squash (d) sweet potatoes

4

11. Ratatouille is a _____. (a) Chinese rodent casserole (b) combination of vegetables that have been braised together (c) single type of vegetable (e.g., celery) that has been boiled and then deep fried (d) middle-eastern vegetables dish that is grilled over charcoal and served on a skewer 12. Which of the following vegetables is least likely to be grilled? (a) pepper (b) spinach (c) zucchini (d) eggplant 13. Broiling __________. (a) can be enhanced by the addition of bread crumbs place on top of the product (b) can be used to brown casseroles or gratin dishes that do not brown sufficiently in the

oven (c) can be used to finish cooked or partially cooked vegetables by browning or glazing them on top (d) all of these 14. A fritter is produced by which of the following cooking methods? (a) boiling (b) broiling (c) braising (d) deep-frying 15. A __________ consists of thick vegetable purées or mixtures of small pieces of vegetables

and a heavy béchamel or other binder, formed into shapes, breaded, and fried. (a) fritter (b) croquette (c) both fritter and croquette (d) neither fritter nor croquette 16. __________ are the most popular deep-fried vegetables. (a) Carrots (b) Potatoes (c) Onion rings (d) Zucchini 17. Which one of the following vegetables may be blanched or precooked before it is fried in

breading or batter? (a) carrots (b) eggplant (c) tomatoes (d) all of these

5

18. Which one of the following vegetables should not be blanched or precooked before it is fried

in breading or batter? (a) broccoli (b) zucchini (c) asparagus (d) cauliflower True/False 19. Vegetables placed in steamer pans to be cooked in compartment steamers should be

mounded in the middle.

20. If a vegetable cooked by simmering is prepared ahead of time, it should be removed from

the heat and kept in its cooking water until needed for service.

21. Broccoli, cauliflower, asparagus, and Brussels sprouts are examples of vegetables well

suited to be cooked in a compartment steamer.

22. In general, pressure steaming cooks vegetables faster than simmering.

23. Pan-steamed vegetables should always be cooked uncovered.

24. Glazed vegetables are vegetables that are given a shiny coating by cooking them with butter

and sugar.

25. Vegetables to be puréed must be cooked al dente.

26. Butter to be used for sautéing vegetables should be clarified.

27. Vegetables should be sautéed over low to medium heat to avoid overcooking.

28. Only tender, quick-cooking vegetables are normally sautéed without precooking.

29. Some type of fat is an important ingredient in braised vegetable preparations.

30. Most vegetables cannot be baked from the raw state because they would dry out.

31. Except for potatoes, most vegetables to be fried are normally coated with breading or batter before being placed in the deep-fryer.

32. Breaded, fried vegetables may be held in the steam table up to 30 minutes before being served.

33. Vegetables to be puréed should be cooled first so that they will be easier to purée.

Math (Metric) For each of the math questions, write the correct answer on the lines below.

34. The Ragoût of Summer Vegetables recipe requires 270 grams of pearl onions. The EP unit cost is $2.30 kg. What is the total cost of the ingredient? Round your answer to the nearest cent.

35. The Ragoût of Summer Vegetables recipe requires 450 grams of green beans and the EP unit cost is $1.60 kg. What is the amount in converted units? Round your answer to the nearest thousand.

36. The Ragoût of Summer Vegetables recipe requires 270 grams of carrots and the EP unit cost is $1.50 kg. What will be the total cost of carrots in the recipe? Round your answer to the nearest cent.

6

37. The Ragoût of Summer Vegetables recipe requires 90 grams of butter and the EP unit cost $8.15 per kg. What will be the total cost of the ingredient? Round your answer to the nearest cent.

Math (U.S.) For each of the math questions, write the correct answer on the lines below.

38. The Ragoût of Summer Vegetables recipe requires 9 ounces of pearl onions. The EP unit cost is $1.15 per pound. What is the total cost of the ingredient? Remember to round your answer to the nearest cent.

39. The Ragoût of Summer Vegetables recipe requires 15 ounces of green beans and the EP unit cost is $0.80 per pound. What is the amount in converted units? Remember to round your answer to the nearest hundredth.

40. The Ragoût of Summer Vegetables recipe requires 9 ounces of carrots and the EP unit cost is $0.75 per pound. What will be the total cost of carrots in the recipe? Remember to round your answer to the nearest cent.

41. The Ragoût of Summer Vegetables recipe requires 3 ounces of butter and the EP unit cost $3.95 per pound. What will be the total cost of the ingredient? Remember to round your answer to the nearest cent.

7

Answers to Test Questions Multiple Choice 1. c 8. b 2. d 9. a 3. c 10. b 4. d 11. b 5. c 12. b 6. a 13. d 7. c 14. d True/False 19. T 20. F 21. T 22. F 23. F 24. F 25. T 26. T

27.

28.

29.

30.

31.

32.

33.

15. b 16. b 17. a 18. b

T T F T F T F

Math (Metric) 38. $0.62 39. 0.450 kg 40. $0.41 41. $0.73 Math (U.S.) 38. $0.65 39. 0.94 lb 40. $0.43 41. $0.74

Answers to Questions for Discussion 1.

2.

3.

4.

5.

6.

Asparagus, green beans, Brussels sprouts, peas, rutabagas, turnips. (306) They compact when they wilt and do not allow the steam to circulate, so they cook unevenly. (307) Two reasons: (a) they have different cooking times, and (b) green vegetables are cooked uncovered, while most other vegetables are not. (306, 309) Because the cooking liquid would dilute the cream sauce, making it unacceptable.

The first recipe, because the carrots can be cooked ahead, chilled, then sautéed to order.

(315) Artichokes are an exception. Without the acid, they would darken and discolor.

8

7.

Set up a breading station (as described on page 151). Pass the onion rings through flour, then egg wash, then bread crumbs. The breaded onion rings can be held before frying, unlike batter-dipped onion rings, which must be dipped and then fried immediately. (151)

9

CHAPTER 12 Potatoes Chapter Goals After studying this chapter, the student should be able to: 1.

2.

3.

4.

5.

Classify potatoes into two types, describe the general properties of each type, and identify the most suitable cooking method for each type.

Identify characteristics of high-quality potatoes, and describe how to store them.

Cook potatoes by boiling and steaming.

Prepare potato purée.

Cook potatoes by baking, sautéing, pan-frying, and deep-frying.

Chapter Outline Outline and page numbers

Points of emphasis

I.

Understanding Potatoes (346–349)

Types of potatoes and uses for each.

II.

Cooking Potatoes (349–365)

How to prepare basic potato items: Boiled (350) Purée (352–353) Mashed (353) Duchesse (353-354) Baked (355) Scalloped (357), Dauphinoise (358) and other casseroles Hash browns (364), Lyonnaise (364), and American fries (364) Rissolé (363) French fries (361) Croquettes (362) How to use a pastry bag for duchesse potatoes.

Review Chapter 7 for cutting techniques, including tourney.

Chapter Overview and Suggestions This chapter may be taught as a separate unit, in combination with Chapters 10 and 11 (vegetables), or with Chapter 13 (other starches). The importance of potatoes on menus necessitates giving them special emphasis.

1

A variety of potato preparations, including perhaps some less common ones, should be demonstrated or assigned in order to show the versatility of the potato and to encourage future cooks to expand their repertories beyond the same few items found on every menu. The most basic recipes are listed in the chapter outline above.

If you have not done so, this is an appropriate point to review deep-frying principles (p.

432) and Standard Breading Procedure (p. 151).

Key Points to Review What are the differences between waxy and starchy potatoes? Give examples of each, and indicate what kinds of preparation each is appropriate for. pp. 346–347: Types How do you check potatoes for quality? p. 348: Checking for Quality How should potatoes be stored? p. 348: Storage and Handling What guidelines should be observed when boiling potatoes?

P. 349: Boiling and Steaming Potatoes What are the steps in the basic procedure for making potato purée? p. 352: Procedure for Making Potato Purée What are the ingredients in duchesse potatoes? p. 353: Duchesse Potatoes What are the steps in the procedure for baking potatoes? p. 355: Baking What are the two basic categories of sautéed or pan-fried potato preparations? p. 363: Sautéing and Pan-Frying What are the steps in the procedure for making French fries? pp. 360–361: French Fries What are potato croquettes? How are they made? p. 362: Potato Croquettes

2

Sample Test Questions Matching 1. In the blank before each of the following potato preparations, write the letter a if you would use starchy potatoes, and b if you would use waxy potatoes. ______ ______ ______ ______ ______ ______ ______ ______ ______ ______

French fries Baked potatoes Potato salad American fries Potato chips Croquettes Au gratin Duchesse Garnish for beef stew Rissolé

a. starchy b. waxy

Multiple Choice 2.

Fresh, unprocessed potatoes should be stored (a) in the refrigerator. (b) in a cool, moist place. (c) in a warm, dry, dark place. (d) in a cool, dry, dark place.

3.

Which of the following is not an ingredient in duchesse potatoes? (a) butter (b) nutmeg (c) milk (d) egg yolks

4.

French fries made from fresh, raw potatoes are seasoned by (a) sprinkling the potatoes with salt before frying. (b) soaking the cut potatoes in salt water before frying. (c) sprinkling the potatoes with salt after frying. (d) soaking the cut potatoes in salt water before frying and sprinkling the potatoes with salt after frying.

5.

The temperature of the fat for blanching French fries (the first cooking stage) should be (a) 300ºF (150ºC). (b) 325ºF (160ºC). (c) 350ºF (175ºC). (d) 375ºF (190ºC).

3

6.

The potato is a _________ . (a) starch (b) vegetable (c) both starch and vegetable (d) neither starch nor vegetable

7.

Which of the following statements about potatoes is false? (a) They are one of the most popular vegetables. (b) Potatoes function as both a vegetable and a starch. (c) Potatoes may be cooked in only a limited number of ways. (d) Potatoes appear in all three meals more than any other food.

8.

Russet or Idaho potatoes are __________. (a) ideal for boiling (b) best for deep-frying (c) high in moisture and sugar (d) best for salads, soups, and hash browns

9.

__________ potatoes can be white, yellow, blue, or purple. (a) All-purpose (b) Waxy (c) Russets or Idaho (d) none of these

10. What kind of potato is most often used for duchesse potatoes? (a) All-purpose (b) Waxy or new (c) Russets or Idaho (d) None of these 11. When French fries have dark streaks and poor texture, there is a good possibility that __________. (a) they were made from waxy potatoes (b) the oil they were cooked in was high in saturated fat (c) they were cooked at an unacceptably high temperature (d) the potatoes they were made from were too high in starch 12. Which of the following statements is true about solanine? (a) It gives potatoes a green color. (b) It is poisonous in large quantities. (c) It is formed when potatoes are stored in the light. (d) all of these

4

13. Mashed potatoes, duchesse potatoes, and potato croquettes all start out as __________. (a) potato purée (b) Parisienne potatoes (c) new or waxy potatoes (d) any of these 14. Which of the following pieces of equipment is used to prepare duchesse potatoes? (a) colander (b) pastry bag (c) food mill or ricer (d) all of these 15. Potatoes should not be wrapped in foil when they are baked because they __________. (a) steam rather than bake (b) take much longer to cook (c) lose most of their nutrients (d) turn an unappealing gray color 16. The most well known type of potatoes baked “en casserole” are __________ potatoes. (a) duchesse (b) scalloped (c) stuffed baked (d) rissolé or cotte 17. French fries are often blanched in fat before they are deep fried because the blanching __________. (a) decreases their final cooking time (b) gives them an attractive appearance (c) seals in their natural flavor and nutrients (d) allows them to hold their shape better during deep-frying 18. What classical French term is used to describe a dish that contains potatoes? (a) Printanier (b) Parmentier (c) Primeurs (d) Potelle 19. Which of the following colors would you not expect to find in good-quality potatoes? (a) purple (b) green (c) pink (d) yellow

5

20. The potato is classified as a tuber, which means that it is an underground ___________. (a) stem (b) root (c) seed (d) endosperm True/False 21. Potatoes to be combined with cream sauce should be drained well after boiling and rinsed in cold water to remove excess starch.

22. Frozen French fries should not be thawed before frying.

23. Potato purée to be used for making duchesse potatoes should be quite moist.

24. Baked potatoes to be held for more than 30 minutes should be wrapped, breaded, and fried.

25. Potato croquettes are duchesse potatoes that have been shaped, breaded, and fried.

26. Potatoes that have been boiled with their skins on should be cooled before peeling.

27. Starchy potatoes contain less sugar than waxy potatoes.

28. Starchy potatoes contain less moisture than waxy potatoes 29. “New potatoes” is the name given to any small boiling potato.

Visual Assessment 30. The potato preparation shown in the picture is called _______________. (a) Anna Potatoes (b) Duchesse Potatoes (c) Dauphinoise Potatoes (d) Pommes Natures

31. The potato preparation shown in the picture is called __________________. (a) Gaufrette Potatoes (b) Pont-Neuf Potatoe (c) Potatoes Croquette (d) Allumette Potatoes

Math (Metric) For each of the math questions, write the correct answer on the lines below.

6

32. You have 180 g of leeks. Using the RCF of 1.6, determine the amount of leeks required for the new yield of colcannon? _________________ 33. The original yield for the colcannon recipe is 16 portions (at 150 g each) and requires 2 kg of potatoes. If there are 12 kg of potatoes on hand and all of this is to be used to make colcannon, how much can be prepared? Round your answer to the nearest hundredth. _________________ 34. The original yield for the colcannon recipe is 16 portions (at 150 g each) and requires 1 kg of cabbage. If you want to make 14.2 kg of colcannon, how much cabbage will be required?

Round to the nearest tenth. _________________ 35. The original yield for the colcannon recipe is 16 portions (at 150 g each) and requires 180 ml of cream. How much cream will be required to make 5 kg of colcannon? Round to the whole number. _________________ Math (U.S.) For each of the math questions, write the correct answer on the lines below.

36. You have 6 ounces of leeks. Using the RCF of 1.6, determine the amount of leeks required for the new yield of colcannon? _________________ 37. The original yield for the colcannon recipe is 16 portions (at 5 ounces each) and requires 4 pounds of potatoes. If there are 25 pounds of potatoes on hand, and all of this is to be used to make colcannon, how much can be prepared? Round your answer to the nearest hundredth. _________________ 38. The original yield for the colcannon recipe is 16 portions (at 5 ounces each) and requires 2 pounds of cabbage. If you want to make 31.25 pounds of colcannon, how much cabbage will be required? _________________ 39. The original yield for the colcannon recipe is 16 portions (at 5 ounces each) and requires 6 fluid ounces of cream. How much cream will be required to make 10 pounds of colcannon?\ _________________

Answers to Test Questions Matching 1. a a b b a a b a b b 7

Multiple Choice 2. d 12. d 3. c 13. a 4. c 14. d 5. b 15. a 6. c 16. b 7. c 17. a 8. b 18. b 9. b 19. b 10. a 11. a

20. a

True/False 21. F 22. T 23. F 24. F 25. T 26. F 27. T 28. T 29. F Visual Assessment 30. b 31. a Math (U.S.) 32. 288 g 33. 14.4 kg 34. 5.9 kg 35. 376 ml Math (U.S.) 36. 9.6 ounces 37. 31.25 pounds 38. 12.5 pounds 39. 12 fluid ounces

Answers to Questions for Discussion 1.

2.

False. It depends on how well you handle and cook the fresh product. (348) They are too expensive. All-purpose potatoes are starchy enough, and they are much more economical. (347)

8

3.

4.

There would be a great deal of waste and unnecessary expense if the trimmings were not used.

Boiled potatoes: waxy or all-purpose Hungarian: waxy or all-purpose Whipped: all-purpose Duchesse: all-purpose Baked: russet Oven roast: all-purpose Scalloped: waxy or all-purpose Dauphinoise: waxy or all-purpose Au gratin: waxy or all-purpose Anna: waxy Boulangère: waxy or all-purpose Hash brown: waxy or all-purpose Rissolé waxy or all-purpose Lyonnaise; waxy or all-purpose Macaire: russet Pancakes: all-purpose French fries: russet Croquettes: all-purpose

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CHAPTER 13 Legumes, Grains, Pasta, and Other Starches Chapter Goals After studying this chapter, the student should be able to: 1.

2.

3.

4.

5.

6.

7.

Distinguish the major types of dried legumes.

Cook dried legumes.

Distinguish the major types of rice.

Distinguish the major types of other grains used in food service.

Prepare grains by simmering and by the pilaf and risotto methods.

Distinguish major kinds and shapes of commercial pasta and determine their quality.

Prepare fresh and commercial pasta products, and list the steps involved in the alternate steam-table service method of its preparation.

Chapter Outline Outline and page numbers I.

Dried Legumes (368–376)

Points of emphasis Types and varieties.

Basic cooking procedures.

II.

Grains (376–393)

Types and characteristics of rice.

Characteristics of other grain products.

Basic cooking methods for rice and grains: boiling, simmering or steaming; pilaf; risotto.

III.

Pasta, Noodles, and Dumplings (394–411)

Types and quality factors Italian-style pastas.

Shapes and their uses.

Identification of other noodle types.

How to cook pasta and how to achieve proper doneness. How to prepare fresh pasta.

Chapter Overview and Suggestions This chapter may be taught as a separate unit or combined with Chapter 12, Potatoes, for a general study of starches. Alternatively, the section on dried legumes may be included in a unit on vegetables. The importance of starches on menus and the renewed emphasis on whole grains 1

and legumes, in light of current nutritional understanding, necessitates giving them special emphasis.

Give attention to the basic methods for cooking rice, including the pilaf and risotto methods. These are basic cooking procedures that all students should learn.

If desired, the section on pasta can be taught in conjunction with other Italian recipes included in this book. See the introduction to this manual for a listing of Italian recipes. The popularity of pasta suggests that students should have some familiarity with fresh pasta. The recipe for basic dough and instructions for cutting it into various shapes are included (p. 400), along with recipes for several dishes using fresh pasta.

Key Points to Review What are the three major types of dried legumes? Give examples of each. p. 368: Types and Varieties In addition to the three main types of legumes, what are six other important legumes used in the kitchen? Describe them. p. 370: Other Legumes What are the steps in the basic procedure for preparing dried legumes? p. 370: Procedure for Preparing Dried Legumes What are the four parts of a grain kernel? Which of these parts are included in products labeled whole grain? p. 376: Types of Grains What are the most important kinds of rice used in the kitchen? Describe them. p. 377: Rice What are the most important corn products used in the kitchen? p. 378: Corn In addition to rice and corn products, what other important whole-grain items are used as ingredients in the kitchen? Describe each. pp. 378-379: Wheat; Other Grains How should grains and grain products be stored? p. 379: Storing and Handling Grains What are the steps in the basic procedure for simmering rice and other grains? p. 380: Procedure for Simmering Rice and Other Grains How is the procedure for cooking cracked and flaked cereals different from cooking meals or granular cereals? p. 382: Simmering Meals and Cereals

2

What are the steps in the procedure for cooking grain by the pilaf method? p. 383: Procedure for Cooking Grain by the Pilaf Method What are the steps in the procedure for cooking grain by the risotto method? p. 383: Procedure for Cooking Grain by the Risotto Method What are the major kinds and shapes of commercial pasta? pp. 394-396: Italian-Style Pastas What are the quality factors to look for in commercial pasta? p. 394: Kinds, Characteristics, and Quality Factors How should pasta be cooked for à la carte service? p. 398: Cooking Pasta What procedure should be used if pasta is to be cooked ahead in quantity? p. 398: Procedure for Cooking Pasta in Large Quantities How are rice noodles prepared for cooking? p. 397: Noodles Made of Other Starches

Sample Test Questions Multiple Choice 1.

Which of the following are usually soaked in water before being cooked? (a) Split peas (b) Lentils (c) Pinto beans (d) Both split peas and lentils

2.

The type of rice that holds its shape best after cooking is _______________. (a) instant (b) brown (c) parboiled (d) regular milled long grain

3.

Basic proportions for boiling long grain white rice are (a) 2 pints of water to 1 pound rice (or 1 liter of water to 500 g rice). (b) 2 quarts water to 1 pound rice (or 2 liters of water to 500 g rice). (c) 1 pint water to 1 pound rice (or 500 g water to 500 g rice). (d) none of these

3

4.

Semolina is (a) an Italian rice dish (b) a type of egg noodle (c) a baked pasta dish (d) a high-protein flour

5.

Spaghetti should be cooked by (a) adding it little by little to a large quantity of boiling, salted water and simmering gently until done. (b) adding it all at once to enough boiling, salted water to cover and boiling until done. (c) adding it all at once to a large quantity of boiling, salted water and boiling until done. (d) adding it to cold water, bring to a boil, and simmering until done.

6.

Which of the following is not a corn product? (a) polenta (b) hominy (c) pozole (d) farro

7.

Which of the following combinations is correct? (a) enriched rice—coated with vitamins (b) long-grain rice—sticky when cooked (c) short- and medium-grain rice—fluffy when cooked (d) all of these

8.

Which of the following takes the longest time to cook? (a) brown rice (b) basmati rice (c) parboiled rice (d) regular milled white rice

9.

Which one of the following types of rice does not hold well after cooking and whose grains quickly lose their shape and become mushy? (a) brown (b) instant (c) parboiled (d) regular milled white

10. Which of the following combinations is correct? (a) arborio rice—India (b) glutinous rice—Italy (c) jasmine rice—Southeast Asia (d) basmati rice—China and Japan

4

11. Wild rice __________. (a) is inexpensive (b) is actually not a rice (c) is imported from India and China (d) cooks more quickly than long-grain rice 12. Pearled barley __________. (a) is often used in soups (b) has a shorter cooking time than rice (c) has not had its outer layer of bran removed (d) all of these 13. Bulgur is a type of __________. (a) rice (b) pasta (c) wheat (d) barley 14. If you ordered pozole in a Mexican restaurant, you would receive __________. (a) grits (b) polenta (c) hominy (d) green wheat 15. When making a rice pilaf, it is not necessary to __________ the rice. (a) wash (b) sauté (c) measure (d) add seasonings to 16. If you used the pasta method to cook rice, you would use __________ liquid than if you used the boiling method. (a) more (b) the same (c) much less (d) slightly less 17. Which of the following cooking methods is most similar to the pilaf method? (a) braising (b) steaming (c) parboiling (d) deep-frying

5

18. One unique aspect of preparing risotto is that __________. (a) each grain of rice must be kept fluffy and separate (b) chicken stock may never be used as the cooking liquid (c) the rice is cooked in a large amount of water and then drained (d) small amounts of stock are added until the appropriate consistency is reached 19. Semolina is found in __________. (a) risotto (b) dumplings (c) glutinous rice (d) high-quality pasta 20. Which of the following pastas would you stuff with meat or cheese? (a) ziti (b) linguine (c) manicotti (d) vermicelli 21. Which of the following combinations of pasta type—shape is incorrect? (a) orzo—star (b) farfalle—bow tie (c) conchiglie—shell (d) fusilli—corkscrew 22. Pasta cooked al dente __________. (a) is firm to the bite (b) should be visibly dented (c) is slightly soft and mushy (d) must be held in its cooking water for a least 20 minutes before serving 23. Dumplings are __________. (a) usually served as main dishes (b) usually cooked by deep-frying or baking (c) made from soft doughs or batters (d) all of these 24. Couscous is made from _________________. (a) semolina (b) rice flour (c) buckwheat flour (d) egg noodle dough 25. Which of the following is not one of the steps for preparing instant couscous? (a) Measure equal parts by volume of couscous and water. (b) Add the couscous all at once to the boiling water. (c) After uncovering, stir to break up lumps. (d) Before serving, sauté quickly in butter to reheat.

6

26. Which of the following is not a kidney bean? (a) Garbanzo bean (b) Lima bean (c) Fava bean (d) All of these 27. The general term for dried legumes in Indian cuisine is ___________. (a) adzuki (b) mung beans (c) dal (d) miso 28. Which of the following is not one of the four parts of a whole kernel of grain? (a) husk (b) endosperm (c) germ (d) stalk 29. Which of the following kinds of noodles is made with buckwheat? (a) soba (b) udon (c) somen (d) cellophane noodles 30. When rice noodles are used in stir-fried dishes, they are first prepared by (a) boiling them in a large quantity of salted water until al dente. (b) soaking them in cold water and then deep-frying them. (c) soaking them in hot water until softened and then adding them to the stir-fried dish. (d) simmering them in just enough water to cover.

True/False 31. Parboiled rice takes less time to cook than regular long-grain white rice.

32. Rice pilaf is made by sautéing rice in fat, adding boiling liquid, and then covering and baking for 45 to 50 minutes.

33. Risotto is an Italian dish made by adding Parmesan cheese and mushrooms to basic rice pilaf.

34. Macaroni to be baked in a casserole, such as macaroni and cheese, should be boiled until about half done, since it will cook further in the sauce.

35. Spaghetti that is cooked ahead of service should be held in cold water to keep it from sticking and then reheated to order.

36. The main ingredients for fresh pasta dough to make fettuccine are flour and eggs.

37. Fresh pasta, if it has not been allowed to dry, takes about 5 minutes to cook after the water has returned to a boil.

38. Kasha is an ancient variety of wheat.

39. Couscous is made from wheat.

7

40. Corn is treated with lye to make grits.

41. Glutinous rice is a sticky rice used to make sushi.

42. Arborio, jasmine, and basmati are all types of long-grain rice.

Math (Metric ) For each of the math questions, write the correct answer on the lines below.

43. The rice pilaf recipe yields 4 kg and requires 60 g of butter. Calculate the amount of butter needed for our desired yield of 5 kg rice pilaf. Round your answer to the nearest tenth. _________________ 44. The rice pilaf recipe yields 5 kg and requires 3 kg of onion. Calculate the amount of onion needed for our desired yield of 8 kg rice pilaf. Round your answer to the nearest tenth. _________________ 45. The rice pilaf recipe yields 3 kg. Calculate the RCF based on a desired yield of 5.5 kg rice pilaf. Round to the nearest hundredth. _________________ 46. The rice pilaf recipe yields 4 kg. Calculate the RCF based on a desired yield of 9 kg rice pilaf. Round your answer to the nearest hundredth. _________________ Math (U.S.) For each of the math questions, write the correct answer on the lines below.

47. The rice pilaf recipe yields 7 pounds and requires 2 ounces of butter. Calculate the amount of butter needed for our desired yield of 9 pounds rice pilaf. Round your answer to the nearest tenth. _________________ 48. The rice pilaf recipe yields 9 pounds and requires 5 pounds of onion. Calculate the amount of onion needed for our desired yield of 16 pounds rice pilaf. Round your answer to the nearest tenth. _________________ 49. The rice pilaf recipe yields 5 pounds. Calculate the RCF based on a desired yield of 13 pounds rice pilaf. _________________ 50. The rice pilaf recipe yields 6 pounds. Calculate the RCF based on a desired yield of 16 pounds rice pilaf. Round your answer to the nearest hundredth. _________________

8

Answers to Test Questions Multiple Choice 1. c 11. b 2. c 12. a 3. a 13. c 4. d 14. c 5. c 15. a 6. d 16. a 7. a 17. a 8. a 18. d 9. b 19. d 10. c 20. c True/False 31. F 32. F 33. F 34. F 35. F 36. T 37. F 38. F 39. T 40. T

21. a 22. a 23. c 24. a 25. d 26. d 27. c 28. d 29. a 30. c

41. F 42. F

Math (Metric 43. 75 g 44. 4.8 kg 45. 1.83 46. 2.25 Math (U.S.) 47. 2.6 ounces 48. 8.9 pounds 49. 2.6 50. 2.67

Answers to Questions for Discussion 1.

2.

Pick over to remove any foreign particles. Rinse well. Except for lentils and split peas, which do not need soaking, soak overnight in 3 three times their volume of cold water.

Drain. (370) Dried kidney beans have a long cooking time and are usually soaked before being cooked.

Lentils have a much shorter cooking time and are not usually soaked before cooking. (368)

9

3.

4.

5.

6.

7.

8.

Simmering: Combine measured amounts of grain and water (proportions depend on the grain) in a heavy saucepot. Bring to a boil, stir, cover, and cook over low heat until water is absorbed and grain is tender. (Variation, pasta method: Boil in a large quantity of water and drain when tender.)

Pilaf method: Sauté grain briefly in fat. Add proper quantity of hot liquid, bring to a simmer, cover, and cook over low heat or in oven until done.

Risotto method: Sauté grain in fat. Add small quantity of hot liquid. Stir and simmer until liquid is absorbed. Add additional quantity of hot liquid. Stir and simmer until absorbed.

Repeat until the grain is tender. (380-383) Wash regular milled white rice before boiling or steaming to eliminate excess starch that makes rice sticky. Do not wash parboiled rice, instant rice, or rice to be used to make pilaf.

(379) No, because the cooking time for wild rice is longer than that for regular rice. They should be cooked separately and then combined.

Tightness or looseness of the cover.

Desired moistness of the finished product.

Variety, age, and moisture content of the raw rice.

(380) Deep-fry dry rice vermicelli without soaking. Or soak rice noodles in hot water until softened and add directly to soups and stir-fried dishes. (397) See Figure 13.4d–g (page 401) and recipe. (401)

10

CHAPTER 14 Cooking Methods for Meat, Poultry, and Fish Chapter Goals After studying this chapter, the student should be able to: 1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

11.

12.

Explain the procedure for roasting and baking meats, poultry, and seafood, and evaluate foods cooked by this method.

Explain the procedure for barbecuing meats, poultry, and seafood, and evaluate foods cooked by this method.

Explain the procedure for grilling and broiling meats, poultry, and seafood, and evaluate foods cooked by this method.

Explain the procedure for sautéing meats, poultry, and seafood, and evaluate foods cooked by this method.

Explain the procedure for pan-frying meats, poultry, and seafood, and evaluate foods cooked by this method.

Explain the procedure for deep-frying meats, poultry, and seafood, and evaluate foods cooked by this method.

Explain the procedure for simmering and submersion-poaching meats, poultry, and seafood, and evaluate foods cooked by this method.

Explain the procedure for shallow-poaching meats, poultry, and seafood, and evaluate foods cooked by this method.

Explain the procedure for steaming meats, poultry, and seafood, and evaluate foods cooked by this method.

Explain the procedure for braising meats, poultry, and seafood, and evaluate foods cooked by this method.

Explain the procedure for roasting and baking meats, poultry, and seafood, and evaluate foods cooked by this method.

Explain basic sous vide procedures, as they are applied to meats, poultry, and seafood.

Chapter Outline

I.

Outline and page numbers

Points of emphasis

Roasting and Baking (414–419)

Advantages of low-temperature roasting. When higher temperatures might be used.

How to determine doneness using a thermometer.

Steps in basic roasting procedure.

How to prepare gravy and jus.

How to evaluate the quality of roasted items.

1

II.

Barbecuing (420–424)

Types of barbecuing equipment.

Temperature ranges for basic barbecuing procedures.

Steps in basic barbecuing procedure.

Use of rubs, mops, and sauces.

How to evaluate the quality of barbecued items.

III.

Broiling and Grilling (424–426)

How to control broiling and grilling temperatures.

Steps in basic broiling and grilling procedure.

How to determine doneness by touch.

How to evaluate the quality of broiled and grilled items.

Serving broiled meats with appropriate sauces and accompaniments.

IV.

Sautéing (426–430)

Importance of selecting tender cuts.

Importance of preheating sauté pan and not overloading the pan.

Steps in basic sautéing procedure.

How to deglaze a sauté pan to prepare a sauce.

How to evaluate the quality of sautéed items.

2

V.

Pan-Frying (430–431)

Differences between sautéing and pan-frying.

Steps in basic pan-frying procedure.

How to evaluate the quality of pan-fried items.

VI.

Deep-Frying (432–433)

When to use basket method and swimming method.

Review general deep-frying guidelines in Chapter 11.

Steps in deep-frying procedure.

How to evaluate deep-fried items.

VII.

Simmering and Submersion Poaching (434–436)

Temperature ranges for simmering and poaching.

Liquids used for simmering and poaching.

Steps in basic simmering and poaching procedures.

How to evaluate simmered and poached items.

VIII.

Shallow Poaching (437–440)

Steps in basic shallow-poaching procedure.

Types of sauce production for shallow-poached items.

How to evaluate shallow-poached items.

IX.

Steaming (440–441)

Types of steaming equipment.

Steps in basic steaming procedure.

How to evaluate steamed items.

X.

Braising (441–445)

Differences among large braised cuts, portionsize cuts, and stews.

Importance of proper browning.

Two methods of thickening the braising liquid: (1) after cooking, (2) before cooking. How to finish sauces for each method.

3

Steps in basic braising procedures.

How to evaluate braised items.

XI.

Sous Vide Cooking (446–448)

Time and temperature ranges for cooking tender meats, tough meats, and seafood via sous vide.

Steps in basic sous vide cooking procedures.

Chapter Overview and Suggestions This chapter is one of the core chapters in this text and, for the purpose of mastering basic cooking skills, may be the most important. The basic cooking methods, which were first defined in Chapter 6 (see pp. 114–119) and were explained in Chapter 11 as they apply to vegetables, here get their most extended discussion as students learn to apply them to meats, poultry, and seafood.

The chapter is organized by type of cooking method—first dry-heat methods, then dryheat methods with fat, and finally moist-heat methods. The chapter concludes with a discussion of basic sous vide procedures. Each section begins with a general discussion of the procedure, with an outline of general guidelines for applying that procedure to a range of products.

Standards of quality are included to enable the cook to evaluate finished products. The core of each section is the basic procedure, given in numbered steps. Finally, each procedure is illustrated by a core recipe. Photographs show the key steps in the procedure or recipe.

Of course, in the real world of food service kitchens, basic procedures are subject to many kinds of variations as they are applied to a wide range of protein items. However, it is first essential to understand and master the basic procedures before one can begin to tackle. In later chapters, these procedures are examined again as they are applied to a wide range of meat recipes (Chapter 16), poultry recipes (Chapter 18), and seafood recipes (Chapter 20). Key variations on the basic procedures are introduced and examined (for example, fricassée as a variation on the braising procedure).

The core recipes in this chapter are included because they give the student the most direct practice with the fundamental procedures. For example, the steps in the recipe for Braised Short Ribs (p. 445) are essentially the same as those in the basic procedure on p. 444. However, other recipes may be selected for student practice if you prefer, either from this book or from your own recipe collection.

Key Points to Review What are the steps in the basic roasting procedure? p. 417: Basic Roasting Procedure What are the factors to consider when determining what temperature to use when roasting? p. 415: Temperature

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What standards can be used to evaluate the quality of roast items? p. 417: Standards of Quality for Roasted Items What are the steps in the basic barbecuing procedure? p. 422: Basic Barbecuing Procedure What standards can be used to evaluate the quality of barbecued items? p. 421: Standards of Quality for Barbecued Items What are the steps in the basic broiling and grilling procedures? p. 425: Basic Broiling and Grilling Procedure What standards can be used to evaluate the quality of broiled and grilled items? p. 425: Standards of Quality for Broiled and Grilled Items What are the steps in the basic sautéing procedure? p. 428: Basic Sautéing Procedure What standards can be used to evaluate the quality of sautéed items? p. 427: Standards of Quality for Sautéed Items What are the steps in the basic pan-frying procedure? p. 430: Basic Pan-Frying Procedure What standards can be used to evaluate the quality of pan-fried items? p. 431: Standards of Quality for Pan-Fried Items What are the steps in the basic deep-frying procedure? p. 432: Basic Deep-Frying Procedure What standards can be used to evaluate the quality of deep-fried items? p. 433: Standards of Quality for Deep-Fried Foods What are the steps in the basic simmering and poaching procedures? p. 435: Basic Simmering and Poaching Procedures What standards can be used to evaluate the quality of simmered and poached items? p. 435: Standards of Quality for Simmered and Poached Items What are the steps in the basic shallow-poaching procedure? p. 437: Basic Shallow-Poaching Procedure What standards can be used to evaluate the quality of shallow-poached items? p. 437: Standards of Quality for Shallow-Poached Items

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What are the steps in the basic steaming procedure? p. 440: Basic Steaming Procedure What standards can be used to evaluate the quality of steamed items? p. 440: Standards of Quality for Steamed Items What are the steps in the basic braising procedure? p. 444: Basic Braising Procedures What is the difference between braises and stews? p. 442: Braises and Stews What standards can be used to evaluate the quality of braised items? p. 443: Standards of Quality for Braised Items What are the steps in the basic sous vide cooking procedures? p. 447: Basic Sous Vide Procedures

Sample Test Questions Multiple Choice 1.

2.

To roast a whole inside round (top round) of beef you would (a) place it in a covered roasting pan. (b) place it in a roasting pan and cover it loosely with foil. (c) place it on a rack over water in a roasting pan. (d) place it on a rack in an uncovered roasting pan. (e) none of these.

The breading or batter used when deep-frying foods __________. protects the foods from the frying fat protects the frying fat from the foods provides a crisp, flavorful, and attractive covering all of these.

(a) (b) (c) (d)

3.

Which of the following club steaks requires the highest heat for broiling? (a) A 1-inch (2.5-cm) thick steak, medium done (b) A 1-inch (2.5-cm) thick steak, rare (c) A ¾-inch (2-cm) thick steak, rare (d) A ¾-inch (2-cm) thick steak, well done

4.

When you are shallow-poaching fish, you use the cuisson to _______________. (a) hold the fish flat while it is being cooked (b) make a sauce (c) fillet the fish before cooking (d) none of these. Cuisson is not used in this procedure.

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5.

Which of the following statements is false about pan-frying meat, poultry, and fish? (a) The side that is to face up on the plate should be browned first. (b) A moderate amount of fat is needed for pan-frying. (c) Breading or flouring should be used so that the product will achieve even browning and crispness. (d) After browning on all sides on moderate heat, the temperature should be raised to high to ensure doneness.

6.

The major difference between simmering and poaching is the _____. (a) type of liquid used (b) type of poultry being cooked (c) temperature of the liquid used (d) presence or absence of mirepoix

7.

Beef pot roast is cooked by (a) braising. (b) simmering. (c) roasting. (d) none of these.

8.

Which of the following is true about food-service rotisseries? (a) The heating elements are above the foods. (b) The heating elements are behind the foods. (c) Foods cannot be basted while being cooked in a rotisserie. (d) Foods on a rotisserie must be periodically turned by hand so that they cook evenly.

9.

The amount of braising liquid needed to prepare a beef pot roast depends on (a) the amount of sauce needed. (b) the size of the braising pot. (c) whether or not the pot is covered. (d) the amount of connective tissue in the meat.

10. Many chefs prefer not to use convection ovens for roasting because the oven can cause: (a) the meat to dry out. (b) the meat to shrink excessively. (c) large roasts to brown too much. (d) all of the above. (e) none of these.

11. Which of the following can be used to flavor roasts? (a) smoke (b) brine (c) marinades (d) all of these

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12 What is the main reason for searing a roast at a high temperature before finishing it at a lower temperature? (a) to speed the cooking time (b) to preserve juices (c) to create a well-browned surface (d) to draw moisture from the interior 13 Which of the following must be used in cooking for an item to be called barbecued? (a) a grill (b) charcoal (c) high heat (d) hardwood 14. A menu item called boiled beef should be cooked by (a) braising. (b) boiling. (c) simmering. (d) blanching.

15. Which of the following is true about roasting? (a) It is a moist-heat method. (b) It is essentially the same as baking. (c) During roasting, meat is covered so that steam cannot escape. (d) all of these 16. Because seasonings (e.g., salt, herbs, and spices) added to the surface of meat just before roasting penetrate only a fraction of an inch during cooking, it is advisable to __________. (a) season the roast after cooking (b) season several hours or a day in advance to give the seasonings time to penetrate (c) not season the meat at all, but carefully season the gravy or juices to be served with the meat (d) any of these 17. Which of the following would not be the result of roasting a piece of beef at a low, rather than a high, temperature? (a) more shrinkage (b) greater ease in carving (c) more flavor, juiciness, and tenderness (d) more even doneness from outside to inside 18. Starting a large roast at a high temperature (400°–450°F / 200°–230°C) will ___________. (a) seal in its juices (b) keep it from shrinking (c) produce a well-browned, crusted surface (d) all of these

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19. Which of the following statements is true about roasting in convection ovens. (a) Convection ovens are very effective for browning roasts. (b) A convection oven should be set about 50°F (25°C) higher than a conventional oven. (c) Conventional ovens are more efficient than convection ovens for high-temperature roasting. (d) Most chefs believe that roasts cooked in convection ovens shrink less than those cooked in conventional ovens.

20. Why is roasting meat fat side up preferred by the majority of chefs? (a) The fat side of a roast is more attractive than the lean side. (b) This is a healthier method because more of the fat is cooked out of the roast. (c) Roasting fat side up provides continuous basting as the fat runs down the sides. (d) all of the above 21. To bard a beef tenderloin, you would (a) tie on a thin layer of fat to cover the surface of the meat. (b) baste the meat well with melted fat. (c) start the meat at a high temperature, then finish roasting at a low temperature. (d) roast the meat on a bed of mirepoix.

22. Which of the following is applied to a meat or poultry item before being barbecued? (a) a rub (b) a mop (c) a barbecue sauce (d) any of the above 23. Which of the following is true in regard to broiling and grilling? (a) Both are moist-heat methods. (b) They use relatively low heat and cook meats slowly. (c) The best broiled and grilled meats are cooked to the rare or medium-done stage. (d) Broiling and grilling are recommended for lower-quality, less tender, and leaner meats.

24. Temperature control is crucial when broiling and grilling meats. Which of the following statements provides good advice for a person who is learning how to broil meats properly? (a) The shorter the cooking time, the higher the temperature must be. (b) Cooking time depends on the desired doneness of the product and the thickness of the cut. (c) The goal of the broiler cook is to create the right amount of browning—not too much or too little—by the time the inside is cooked to the desired doneness. (d) all of these 25. There are several guidelines for sautéing and pan-frying meats. Which of the following is not one of them? (a) Use only tender cuts of meats for sautéing. (b) Do not flip or toss the meat more than necessary. (c) Use whole butter because of its excellent resistance to burning. (d) Smaller or thinner pieces of meat require higher heat than larger or thicker pieces.

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26. Some chefs believe that salting meat before it is broiled is not a good idea because salt __________. (a) strengthens elastin and makes meat tougher (b) produces a tough, brown crust on broiled meats (c) draws moisture to the surface and retards browning (d) changes flavor once it is subjected to the heat of the broiler 27. To broil delicate fish fillets, you might want to use ____________. (a) a sizzle platter (b) barbecue sauce (c) breading (d) an instant-read thermometer 28. After an item is sautéed and before the pan is deglazed, you should _________. (a) degrease the pan (b) season the pan (c) add the prepared sauce (d) dredge the food items with flour 29. Tough meat items are usually cooked sous vide at a temperature of __________. (a) 122°–140°F (50°–60°C) (b) 149°–158°F (65°–70°C) (c) 167°–176°F (75°–80°C) (d) 176°–185°F (80°–85°C) 30. When you are sautéing, it is important to use __________. (a) only whole butter (b) only tender cuts of meat (c) higher heat for larger items (d) more fat when cooking small or flat items 31. Deglazing liquid can be __________. (a) added to an already prepared sauce (b) used to make a freshly prepared sauce (c) both added to an already prepared sauce and used to make a freshly prepared sauce (d) neither added to an already prepared sauce nor used to make a freshly prepared sauce 32. Which of the following statements is true about simmering? (a) It is the same as braising. (b) It is often used with less tender cuts of meat. (c) It is a frequently used cooking method for meats. (d) It produces more flavorful products than browning with dry heat.

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33. An immersion circulator is used for cooking items sous vide because of _________. (a) its precise temperature control (b) its ability to form a good vacuum (c) its ability to cook foods quickly (d) its sanitary properties 34. A stew __________. (a) contains small pieces of meat (b) is either braised or simmered (c) is served in a sauce or gravy made of its cooking liquid (d) all of these 35. Which of the following is a basic procedure for simmering meats? (a) Cover the meat completely with water. (b) Start fresh meats in cold water and cured meats in boiling water. (c) Boil the meat for at least 20 minutes to tenderize it before you begin to simmer it. (d) Discard the cooking liquid immediately after the product is done so that it does not become waterlogged and tasteless.

36. Braising __________. (a) always involves the process of marinating (b) is a combination of dry-heat and moist-heat cooking methods (c) takes place when meat is simmered in a flavorful liquid and then browned (d) is a combination of dry-heat and moist-heat cooking methods and takes place when meat is simmered in a flavorful liquid and then browned 37. When browning meat during the braising process, it is a good idea to __________. (a) dry the meat thoroughly before browning it (b) make sure the meat is wet so that it does not dry out during the braising process (c) salt the surface of the meat thoroughly because salt speeds up the browning process (d) avoid marinating the meat before it is browned because marinated meat blocks seasonings from penetrating meat 38. The sauce produced by braising meat can be thickened by __________. (a) reducing it (b) adding a prepared sauce, such as demi-glace or velouté (c) thickening it with roux, beurre manié, or another thickening agent (d) all of these

True/False 39. Roasts should be carved as soon as they are removed from the oven, to avoid excessive cooling.

40. For braised meats, the liquid may be thickened either before or after the meat is cooked.

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41. Searing meats at high heat before cooking seals the pores to keep in the juices and prevent shrinkage.

42. The main advantage of using mirepoix when roasting meats is to add flavor to the gravy.

43. If a large roast must be held, it should be placed in a 200ºF (95ºC) oven to keep it hot for service.

44. Delicate fish items should be poached at a low temperature, but lobster and shrimp in the shell should be boiled.

45. Roast meats are usually sliced with the grain for maximum tenderness.

46. Broiled steaks and chops are best seasoned after they are cooked.

47. To shallow-poach an item, you need to use enough liquid to cover the item by about ½–1 inch (12–25 mm) above the food.

48. High heat is necessary for sautéing small cuts of meat.

49. To prepare a chicken sauté, you brown the chicken over high heat, deglaze the pan to make a sauce, then simmer the meat in the sauce until tender.

50. When small pieces of meat are sautéed, they should be flipped in the pan as often as possible so that they cook on all sides.

51. Grilled items are usually served coated with a flavorful sauce.

52. Marinating in a seasoned liquid can be done only for meats to be cooked by a moist-heat method.

53. The correct order of steps in making gravy for roast meats and poultry is to brown the mirepoix, deglaze the roasting pan with stock, strain the liquid, and thicken with roux.

54. When meats and poultry are braised, the pot should be kept covered.

55. If meat or poultry is basted during roasting, it should be basted with fat.

Math (Metric) For each of the math questions, write the correct answer on the lines below.

56. If you have 150 g of onions, and the unit cost is $1.76 per kg, what is the total cost of the onions? Round your answer to the nearest cent.

57. If you have 75 g tomato purée, and the unit cost is $3.94 per kg, what is the total cost of the tomato purée? Round your answer to the nearest cent.

58. If you have 100 g of bread flour, and the EP unit cost is in kg, what is the amount in converted units?

59. If you have 240 mL vegetable oil, and the unit cost is $1.23 per L, what is the total cost of the oil? Round your answer to the nearest cent.

60. You have 190 g celery, and the price of the celery is $2.09 per kg. What is the total cost of the celery? Round your answer to the nearest cent.

61. If you need 16 kg of raw spareribs to make 10 360-g portions of barbecued spareribs, what weight of spareribs is needed to make 25 360-g portions of barbecued spareribs?

62. If you need 30 kg of raw spareribs to make 10 360-g portions of barbecued spareribs, what weight of spareribs is needed to make 25 360-g portions of barbecued spareribs?

63. If you need 90 g of spice rub to make 10 360-g portions of barbecued spareribs, how much spice rub is needed to make 25 360-g portions of barbecued spareribs?

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64. In the barbecued spareribs recipe, you have 19 360-g portions of fresh pork spareribs.

Calculate the RCF to determine the amount of fresh pork ribs needed for a desired yield of 30 360-g portions. Round your answer to the nearest hundredth.

65. In the barbecued spareribs recipe, you have 29 360-g portions of fresh pork spareribs.

Calculate the RCF to determine the amount of fresh pork ribs needed for a desired yield of 80 360-g portions. Round your answer to the nearest hundredth.

Math (U.S.) For each of the math questions, write the correct answer on the lines below.

66. If you have 9 oz onions, and the unit cost is $0.75 per pound, what is the total cost of the onions? Round your answer to the nearest cent.

67. If you have 2 1/2 oz tomato purée, and the unit cost is $2.10 per lb, what is the total cost of the tomato purée? Round your answer to the nearest cent.

68. If you have 6 oz tomato purée, and the unit cost of the purée is in pounds, how much tomato purée do you need in converted units? Round your answer to the nearest thousandth.

69. If you have 12 fl oz vegetable oil, and the unit cost is $1.30 per quart, what is the total cost of the oil? Round your answer to the nearest cent.

70. You have 2 1/2 oz celery, and the price of the celery has increased to $1.10 per pound. What is the total cost of the celery? Round your answer to the nearest cent.

71. If you need 9 lb of raw spareribs to make 10 twelve-oz portions of barbecued spareribs, what weight of spareribs is needed to make 25 eight-oz portions of barbecued spareribs?

72. If you need 3 oz spice rub to make 10 twelve-oz portions of barbecued spareribs, how much spice rub is needed to make 25 eight-oz portions of barbecued spareribs?

73. If you need 2 1/2 pt barbecue sauce to make 10 twelve-oz portions of barbecued spareribs, how much barbecue sauce is needed to make 25 eight-oz portions of barbecued spareribs?

Round your answer to the nearest hundredth.

74. If you need 9 lb of raw spareribs to make 10 twelve-oz portions of barbecued spareribs, what weight of spareribs is needed to make 15 twelve-oz portions of barbecued spareribs?

Round your answer to the nearest tenth.

75. If you need 3 oz spice rub to make 10 twelve-oz portions of barbecued spareribs, how much spice rub is needed to make 15 twelve-oz portions of barbecued spareribs? Round your answer to the nearest tenth.

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Answers to Test Questions Multiple Choice 1. d 2. d 3. c 4. b 5. d 6. c 7. a 8. d 9. a 10. d

11. d 12. a 13. b 14. c 15. b 16. d 17. a 18. c 19. a 20. c

21. a 22. a 23. c 24. d 25. c 26. c 27. a 28. a 29. b 30. b

31. c 32. b 33. a 34. d 35. a 36. b 37. a 38. d

True/False 39. F 40. T 41. F 42. T 43. F 44. F 45. F 46. T 47. F

48. T 49. F 50. F 51. F 52. F 53. F 54. T 55. T

Math (Metric) 56. $0.42 57. $0.30 58. 0.1 59. $0.30 60. $0.40

61. 40 kg 62. 75 kg 63. 225 g 64. 1.58 65. 2.76

Math (U.S.) 66. $0.42 67. $0.33 68. 0.375 lb 69. $0.49 70. $0.17

71. 15 lb 72. 5 oz 73. 4.17 pt 74. 13.5 lb 75. 4.5 oz

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Answers to Questions for Discussion 1.

2.

3.

4.

5.

6.

Less shrinkage More flavor, juiciness, and tenderness More even doneness Greater ease in carving (415) To protect from drying by keeping the roast coated with fat. (416) Thin steaks require more heat than thick ones. Rare steaks require higher temperatures than well done ones. (424) Overloading the pan lowers the temperature too much, and the meat is likely to start simmering in its juices rather than sautéing. (427) The presentation side is the side of a piece of food that is the most attractive, When the food is plated, it is placed on the plate presentation side up. (427) Temperature. In simmering, the cooking liquid is bubbling gently at a temperature of about 185°–200°F (85°–94°C). In submersion poaching, the cooking liquid not bubbling but is barely moving, at a temperature of about 160°–185°F (71°–85°C). (434)

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CHAPTER 15 Understanding Meats and Game Chapter Goals After studying this chapter, the student should be able to: 1. Describe the composition and structure of meat and explain how they relate to meat selection and cooking methods.

2. Explain the use of the federal meat inspection and grading system in selecting and purchasing meats.

3. Explain the effect of aging on meat and identify the two primary aging methods.

4. Identify the primal cuts of beef, lamb, veal, and pork, and list the major fabricated cuts obtained from each of them.

5. Select appropriate cooking methods for the most important meat cuts, based on the meat’s tenderness and other characteristics.

6. Prepare variety meats.

7. Identify the characteristics of game meats, and select the appropriate cooking methods for them.

8. Determine doneness in cooked meat.

9. Store fresh meat and frozen meat to gain the maximum shelf life.

Chapter Outline Outline and page numbers

Points of emphasis

Composition, Structure, and Basic Quality Factors I.

Composition (452)

Major components of meat: water, protein, fat.

Water is 75 percent of muscle tissue, which explains why shrinkage can be a problem.

Effect of heat on protein.

Definition and importance of marbling.

II.

Structure (453)

Two types of connective tissue: collagen and elastin. Characteristics of each. Tougher meats come from older animals and from muscle most heavily used.

III.

Inspection and Grading (454455)

Inspection: a guarantee of wholesomeness.

Grading: a quality designation.

Characteristics of the most important Canadian 1

grades IV.

Aging (455–456)

Effects of natural enzymes to develop tenderness and flavor. Emphasize that aging is a carefully controlled process. Aged meat is not the same as old meat. Identify difference between wet and dry aging.

Understanding the Basic Cuts I.

Available Forms: Carcasses, Partial Carcasses, Primals, and Fabricated Cuts (456–457)

II.

Bone Structure (457–461)

III.

Beef, Lamb, Veal, and Pork Cuts (461–463)

IV.

Selecting Meats for Your Operation (464–465)

V.

Fabricating Meat (465–469)

The primary purpose of these sections is to familiarize students with basic meat cuts, their appearance, their source on the carcass, their muscle and bone structure, and their cooking characteristics. Any additional means can be used to identify meats: photos, slides, charts, actual meats, meat cutting demonstrations, and hands-on experience.

The fifth section includes illustrations of fabrication techniques used in recipes in the text.

Cooking and Handling Meats I.

Tenderness and Appropriate Cooking Methods (469–472)

How heat affects tenderness.

Advantages of low-heat cooking.

Choice of cooking methods depends on amount and type of connective tissue in the cut. How to choose appropriate cooking methods.

II.

Doneness (473–475)

How to determine doneness of steaks and chops, roasts, and braised and simmered items.

III.

Cooking Variety Meats (476–479)

Perishability of glandular meats; proper handling techniques.

Cook muscle variety meats with moist heat to create tenderness.

IV.

Game and Specialty Meats (479– 482)

Identification of popular game meats.

2

Leanness of game leads to dryness if overcooked.

V.

Storage of Meats (482–483)

Procedure for cutting rabbit.

Proper storage methods for fresh and frozen meats. High cost of meat makes proper storage essential.

Chapter Overview and Suggestions This chapter can be used in different ways, depending on facilities, time constraints, cost factors, and so on. It can serve as the starting point for a class on meat cutting, based on demonstrations or a combination of demonstrations and hands-on student practice. Or it can be used strictly as a classroom text, to prepare students for their study of meat cookery in Chapter 16. In any event, the emphasis is on familiarizing the students with the products that they will learn to cook.

The visual aspect is essential in teaching meat identification, which is why there are so many photos and charts in this chapter. Any additional visual aids you may wish to use will be helpful to the students. Of course, the best way to learn about meats is to see and handle the actual products. If possible, include meat cutting demonstrations in your presentation.

A visit to a local meat packing plant would be of interest to students, if it could be arranged.

In Chapter 16, whenever students work with recipes, include a brief discussion and examination of the particular cuts used, in order to tie in the material in this chapter and to give it a more practical orientation.

Key Points to Review What are the three main components of meat? p. 452: Composition What is connective tissue? How does it affect our choice of cooking techniques for meat? p. 453: Structure What is the difference between inspection and grading? p. 454: Inspection and Grading What are the best two grades of beef? of lamb? of pork? of veal? p. 454-455: Meat Grades What are the two types of aging? What effect does aging have on meat? pp. 455-456: Aged Meat What are the primal cuts of beef? of lamb? of veal? of pork? What are the main fabricated cuts from each of these primal cuts?

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pp. 461-464: Beef, Lamb, Veal, and Pork Cuts How do you determine the most appropriate cooking methods for the various fabricated cuts of meat? pp. 469–472: Tenderness and Appropriate Cooking Methods How can you tell when meat is done? pp. 473–475: Doneness What is the difference between glandular variety meats and muscular variety meats? List the most important types of each. p. 476: Cooking Variety Meats Muscular variety meats are nearly always cooked by what cooking methods? Why? p. 476: Cooking Variety Meats What are the most appropriate cooking methods for liver? p. 476: Liver How are sweetbreads prepared for cooking? pp. 477, 478: Sweetbreads What are the most important kinds of game used in food service? pp. 479–482: Game and Specialty Meats How does the fat content of game meats affect its cooking qualities? p. 480: Fat Content What are the proper ways to store fresh meats? frozen meats? pp. 482–483: Storage of Meats

Sample Test Questions Multiple Choice 1.

About 75 percent of muscle tissue, or meat is (a) protein. (b) water. (c) fat. (d) collagen.

2.

A federal inspection stamp on a cut of meat indicates that the cut was found to be (a) properly aged. (b) wholesome and fit to eat.

4

(c) tender and of good quality. (d) a good proportion of lean to fat. (e) all of these.

3.

4.

The most popular grade of fresh beef sold in restaurants and in retail outlets is (a) Canada Prime (b) Canada AAA (c) Canada AA (d) Canada A The term green meat refers to meat that is (a) low grade meat. (b) spoiled meat that has developed mold. (c) meat that is not aged or softened enough. (d) meat that is aged in a vacuum pack.

5.

Tenderness in cooked meat is determined by __________. (a) the cooking method used (b) the maturity of the animal (c) the specific cut used (d) all of these

6.

The doneness of broiled or grilled steaks is normally tested by __________. (a) testing the internal temperature with a meat thermometer (b) piercing the meat with a skewer or fork and checking the color of the juices (c) observing the broiling time given on a meat broiling chart, based on the weight of the steak and broiler temperature (d) pressing on the steak to feel how firm it is

7.

Larding is (a) interior fat that occurs naturally within muscle tissue. (b) the exterior fat covering of meats. (c) inserting strips of fat with a needle into meats. (d) basting meats with fat during cooking to prevent drying.

8.

Browning meat at a high temperature before roasting may be done (a) with certain small roasts to develop flavor and color. (b) to seal the pores of the meat to keep in juices. (c) to speed cooking time. (d) none of these. High heat should never be used for roast meats.

9.

The correct order of the components of meat (from the highest percentage component → lowest percentage component) is __________. (a) protein → fat → water → carbohydrate (b) fat → water → carbohydrate → protein (c) water → protein → fat → carbohydrate (d) carbohydrate → protein → fat → water 5

10. Meat shrinkage—caused by moisture loss during the cooking process—is a major problem because too much moisture loss causes __________. (a) dry meat (b) loss of profit (c) loss of weight (d) all of these

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11. __________ is the main source of flavor in meat. (a) Fat (b) Protein (c) Carbohydrate (d) none of these 12. A well-marbled prime (top grade) steak tastes "beefier" than the same cut of a lower grade because it contains more __________. (a) fat (b) protein (c) collagen (d) carbohydrates 13. Adding fat to the surface of a meat to protect it from drying out during the cooking process is known as __________. (a) larding (b) barding (c) marbling (d) coagulation 14. Beef brisket has a coarser texture than beef tenderloin because __________. (a) it has a higher fat content (b) it has larger muscle fibers and more connective tissue (c) it has less protein (d) all of these 15. Which of the following is true about the connective tissue in meat? (a) It is tough. (b) It is concentrated most highly in younger animals. (c) It is concentrated most highly in muscles that are less exercised. (d) all of these 16. Collagen is _____, and elastin is __________. (a) yellow in color, white in color (b) dissolved by acid, not dissolved by acid (c) not broken down by cooking, broken down by cooking (d) all of these 17. The collagen in meat can be broken down by __________. (a) acid (b) enzymes (c) long, slow cooking in the presence of moisture (d) all of these

7

18. The elastin in meat can be broken down by __________. (a) acid (b) enzymes (c) long, slow cooking in the presence of moisture (d) none of these 19. Meat containing elastin can be tenderized by __________. (a) grinding (b) pounding and cubing (c) slicing very thin against the grain (d) all of these 20. Which of the following statements is false in regard to meat inspection? (a) It is required by law. (b) It is indicated by a round stamp. (c) It involves a quality designation. (d) It is a guarantee of wholesomeness.

21. Which of the following is naturally tender and does not require long, slow cooking? (a) sweetbreads (b) tripe (c) oxtails (d) both sweetbreads and tripe 22. Which of the following types of meat is not yield graded? (a) veal (b) beef (c) pork (d) lamb 23. Which of the following is the correct order of Canadian beef grades if they are arranged from the lowest grade→ highest grade. (a) Canada Prime → Canada A → Canada AA (b) Canada AAA → Canada B → Canada D (c) Canada D → Canada B → Canada AAA → Canada Prime (d) none of these 24. The softening that takes place in meat during the aging process is due to _____. (a) the effect of rigor mortis (b) continuing enzyme action in muscle tissue (c) ultraviolet lighting used during the aging process (d) keeping meats at below freezing temperatures for several days

8

25. Which of the following is the best method for cutting up oxtails? (a) Cut into sections with a cleaver. (b) Cut apart at the joints with a French knife or butcher knife. (c) Cut into large pieces with a band saw. (d) none of these 26. Which of the following is not one of the steps in the preparation of sweetbreads? (a) Soak in several changes of cold water. (b) Peel membranes off the blanched sweetbread. (c) Press blanched sweetbreads between two trays. (d) Boil for 30 minutes in salted water containing lemon juice.

27. The trade name Cryovac is most closely related to __________. (a) dry aging (b) wet aging (c) yield grading (d) fabricated cuts 28. During dry aging, meat is __________. (a) protected from the air (b) packaged or wrapped carefully (c) sometimes treated with ultraviolet light (d) all of these 29. Meat cuts are based on __________. (a) the muscle and bone structure of the meat (b) uses and appropriate cooking methods of various parts of the animal (c) both the muscle and bone structure of the meat and uses and appropriate cooking methods of various parts of the animal (d) neither the muscle and bone structure of the meat nor uses and appropriate cooking methods of various parts of the animal 30. A beef carcass is a whole animal, minus its _____. (a) hide (b) entrails (c) head and feet (d) all of these 31. __________ is the correct sequence of meat cuts as they progress from largest → smallest? (a) Carcass → sides, quarters, fore/hindsaddles → primal/wholesale cuts → fabricated cuts (b) Sides, quarters, fore/hindsaddles → primal/wholesale cuts → fabricated cuts → carcass (c) Carcass →primal/wholesale cuts → fabricated cuts → sides, quarters, fore/hindsaddles 9

(d) Fabricated cuts → primal/wholesale cuts → sides, quarters, fore/hindsaddles → carcass

10

32. A primal cut is fabricated when it is _____. (a) placed in a Cryovac bag while it is still green (b) cut up and trimmed in various ways (c) covered with cloth to protect it from mold and bacteria (d) allowed to age in a temperature- and humidity-controlled environment 33. Portion control cuts of meat require the __________ amount of work from the cook and are the __________ expensive per kg of all categories of cuts. (a) most, most (b) most, least (c) least, most (d) least, least 34. Which of the following statements about the importance of knowing the bone structure of meat animals is incorrect? (a) If you know bone structure, then you will be able to identify cuts of meat more accurately. (b) Knowing where the bones are in a piece of cooked meat helps you to carve it more skillfully. (c) It is much easier to bone and cut meat if you are aware of the bone structure of the animal you are processing. (d) Knowing the location of the bones in a cut of meat will help you determine whether you should cook it with moist or dry heat.

35. If we moved along the backbone of a beef carcass from the front end to the tail end, we would encounter the following order of primal cuts. (a) chuck → rib → loin → round (b) round → loin → rib → chuck (c) loin → round → chuck → rib (d) rib → chuck → round → loin 36. If we moved along the underside of a beef carcass from the front end to the tail end, we would encounter the following order of primal cuts. (a) short plate → round → brisket → flank → shank (b) brisket → flank → short plate → round → round (c) round → flank → short plate → brisket → shank (d) shank → brisket → short plate → flank → round 37. Which of the following contains the other three? (a) strip loin (b) short loin (c) club steak (d) short tenderloin

11

38. Dry heat is the preferred cooking method for _____. (a) brisket (b) short ribs (c) stew meat (d) club steaks 39. Which of the following is an incorrect combination of beef primal cut → fabricated cuts? (a) shank→ hind shank, knuckle, and rump (b) chuck→ cube steaks, triangle, and shoulder clod (c) short plate→ short ribs, stew meat, and ground beef (d) short loin→ club steaks, T-bone steaks, and Porterhouse steaks 40. Which of the following is not from a forequarter of beef? (a) rib (b) chuck (c) round (d) brisket 41. Which of the following is not from a hindquarter of beef? (a) flank (b) sirloin (c) brisket (d) short loin 42. Shoulder, breast, hotel rack, shank, loin, and leg are primal cuts of __________. (a) veal (b) pork (c) lamb (d) either veal or lamb 43. Whether you buy whole carcasses, fabricated cuts, or anything in between, depends on four factors. Which of the following is not one of those factors? (a) Can you use all cuts and lean trim on your menu? (b) How much meat-cutting skills do you or your staff have? (c) Which form gives you the best cost per portion, after figuring in labor costs? (d) Does your clientele expect you to serve a particular grade of meat (e.g., prime or choice)?

44. Carcasses or primal cuts __________ than fabricated cuts. (a) require more labor (b) result in less waste (c) cost more per kg (d) all of these

12

45. When ordering a cut of meat from a supplier, you must specify its _______. (a) state of refrigeration (b) item name and grade (c) weight range and fat limitation (d) all of these 46. The heat of cooking affects tenderness of meat by _____. (a) toughening protein (b) tenderizing connective tissue (c) both toughening protein and tenderizing connective tissue (d) neither toughening protein nor tenderizing connective tissue 47. Which of the following statements is true? (a) Low heat toughens and shrinks protein and results in excessive moisture loss. (b) Roasts cooked at high temperature have better yields than those cooked at low temperature. (c) Because liquid or steam does not conduct heat as well as air, it is best to boil meat, not simmer it. (d) Broiled meat stays tender because it is done so quickly that the inside of the meat never gets very hot.

48. Rib and loin cuts of beef and lamb are almost always cooked in one of three ways.

Which of the following is not one these ways? (a) grilling (b) broiling (c) braising (d) roasting 49. Which of the following is the correct series of beef cuts arranged from most → least tender? (a) loin and rib → chuck and shoulder → leg and round → shanks, breast, brisket, and flank (b) chuck and shoulder → leg and round → shanks, breast, brisket, and flank → loin and rib (c) shanks, breast, brisket, and flank → loin and rib → leg and round → chuck and shoulder (d) leg and round → loin and rib → shanks, breast, brisket, and flank → chuck and shoulder 50. Which of these sets of words correctly completes the following sentence?

Tying fat over the surface of meat is called __________, and inserting fat into meat is called __________. (a) barding, larding (b) larding, barding (c) marbling, fabricating (d) barding and marbling, larding and fabricating 13

51. In addition to tenderness, another goal of cooking is to _____. (a) develop flavor (b) develop appearance (c) prevent excessive shrinkage and nutrient loss (d) all of these 52. Why is it better to thaw meats before you cook them? (a) Cooking frozen meats requires more time and energy. (b) Frozen meats lose more moisture during cooking than thawed meats. (c) Cooking frozen meats complicates the cooking process and requires adjustments in procedures. (d) all of these 53. You would be most likely to use a thermometer if you were measuring the doneness of a piece of meat cooked with ___________ heat. (a) dry (b) wet (c) steam (d) pressure 54. A steak with a browned surface, a thin layer of gray meat, and a red interior has been cooked __________. (a) rare (b) medium (c) well done (d) none of these 55. Which of these sets of words or phrases correctly completes the following sentence? If the interior temperature of a piece of beef is __________, then it is __________. (a) 130°F (54°C), medium (b) 160°F (71°C), well done (c) 104-145°F (60-63°C), rare (d) none of these 56. Meat cooked by a moist heat method is done when ____________________. (a) the interior temperature reaches the desired level (b) the connective tissues have been broken down enough to make the meat tender (c) the interior color changes from red to gray (d) the meat has been properly seared 57. If a piece of meat feels moderately firm and resilient, and springs back readily when it is pressed, then it has been cooked to __________. (a) rare (b) medium (c) well done 14

(d) none of these 58. The property of a cut of meat that is most important in determining its cooking time is __________. (a) age (b) grade (c) weight (d) thickness 59. In which of the following parts of the dressed carcass are variety meats (or offal) found? (a) flank (b) brisket (c) short plate (d) variety meats are not part of a dressed carcass 60. Which of the following is not a glandular meat? (a) liver (b) tripe (c) brains (d) sweetbreads 61. Which of the following is not a muscle meat? (a) tripe (b) heart (c) tongue (d) sweetbreads 62. Which of the following statements about variety meats is false? (a) Liver should always be cooked well done. (b) Veal and lamb kidneys are usually broiled or sautéed (c) If brains are to be deep-fried, they should be poached first. (d) You would not find sweetbreads in a mature beef animal.

63. Which of the following is true about sweetbreads? (a) They are relatively inexpensive. (b) They are found in mature cattle, but not in calves. (c) They should be soaked and blanched before they are cooked. (d) They tend to be strong in flavor and tough in texture, so they must be cooked for much longer times in order to weaken their flavor and break down their connective tissues.

64. Which of the following combinations is incorrect? (a) tongue — often served cold (b) heart — tough and lean (c) oxtails — cut up with a cleaver (d) tripe — simmered to make it tender 15

16

65. Which of the following muscular variety meats would you be most likely to slice and serve in a sandwich? (a) tripe (b) heart (c) oxtails (d) tongue 66. Which of the following muscular variety meats would you most likely use to prepare a soup? (a) tripe (b) heart (c) oxtails (d) tongue 67. Which of the following is true about storing fresh meats? (a) Store fresh meat at 32°–36°F (0°–2°C). (b) Meat that is going bad can be rescued by freezing it. (c) Open Cryovac-wrapped meats as soon as they are delivered. (d) Be sure to wrap fresh meat tightly to protect it from bacterial growth.

68. Because of its lack of _______________, loin of venison is usually cooked rare. (a) connective tissue (b) fat (c) flavor (d) tenderness 69. The French word for rabbit, often used on menus, is__________. (a) lapin (b) chevreuil (c) lièvre (d) rabbé

17

Matching 70. In the blanks following each of the cuts listed in Column 1, write the letter from Column 2 corresponding to the primal cut from which it is taken.

Column 1—Beef Cuts a. Tenderloin

______

Column 2—Primal Cuts i. Square-cut chuck

b. Strip loin steak

______

ii. Rib

c. Short ribs

______

iii. Full loin

d. Eye of round

______

iv. Round

e. Prime rib roast

______

v. Flank

f. Shoulder clod

______

vi. Brisket

g. Corned beef brisket

______

vii. Flank

h. Hamburger

______

viii. Square-cut chuck or rib

i.

Porterhouse steak

______

ix. All of these

j.

T-bone steak

______

k. Knuckle

______

l.

______

Rump roast

71. In the blanks following each of the cuts listed in Column 1, write the letter from Column 2 corresponding to the primal cut from which it is taken.

Column 1—Lamb and Veal Cuts a. Rib chop ______

Column 2—Primal Cuts i. Shoulder

b. Loin chop

______

ii. Hotel rack

c. Crown roast

______

iii. Loin

d. Boneless shoulder

______

iv. Leg roast

e. Scaloppine

______ 18

f. Saddle roast ______ 72. In the blanks following each of the cuts listed in Column 1, write the letter from Column 2 corresponding to the primal cut from which it is taken.

Column 1—Pork Cuts a. Bacon

______

Column 2—Primal Cuts i. Shoulder picnic

b. Rib chops

______

ii. Boston butt

c. Loin chops

______

iii. Loin

d. Smoked daisy

______

iv. Ham

e. Smoked picnic

______

v. Belly

f. Canadian-style bacon

______

g. Smoked ham steak

______

Visual Assessment 73. Identify the fabricated cuts of beef. Choose the correct name for this fabricated cut of meat. (a) beef chuck, boneless, separated into blade, clod, and arm (b) beef shank, cross cuts (c) beef knuckle, untrimmed (d) beef boneless strip loin (e) beef short loin 74. Identify the fabricated cuts of beef. Choose the correct name for this fabricated cut of meat. (a) beef rib, roast ready (b) beef shank, cross cuts (c) beef inside (top) round (d) beef boneless strip loin (e) beef short loin

19

75. Identify the fabricated cuts of beef. Choose the correct name for this fabricated cut of meat. (a) beef chuck, boneless, separated into blade, clod, and arm (b) beef rib steak (c) beef porterhouse steak (d) beef boneless strip loin (e) beef short loin 76. Identify the fabricated cuts of beef. Choose the correct name for this fabricated cut of meat. (a) beef loin (b) beef shank, cross cuts (c) beef knuckle, untrimmed (d) beef boneless strip loin (e) beef short loin 77. Identify the fabricated cuts of beef. Choose the correct name for this fabricated cut of meat. (a) beef chuck, boneless, separated into blade, clod, and arm (b) beef shank, cross cuts (c) beef knuckle, untrimmed (d) beef boneless strip loin (e) beef short loin 78. Identify the fabricated cuts of beef. Choose the correct name for this fabricated cut of meat. (a) beef T-bone steak (b) beef shank, cross cuts (c) beef rib steak (d) beef boneless strip loin (e) beef short loin

20

79. Identify the fabricated cuts of beef. Choose the correct name for this fabricated cut of meat. (a) beef T-bone steak (b) beef porterhouse steak (c) beef rib steak (d) beef boneless strip loin (e) beef short loin 80. Identify the fabricated cuts of beef. Choose the correct name for this fabricated cut of meat. (a) beef tenderloin, trimmed (b) beef shank, cross cuts (c) beef knuckle, untrimmed (d) beef boneless strip loin (e) beef short loin 81. Identify the fabricated cuts of beef. Choose the correct name for this fabricated cut of meat. (a) beef strip loin (b) beef shank, cross cuts (c) beef knuckle, untrimmed (d) beef boneless strip loin (e) beef short loin 82. Identify the fabricated cuts of beef. Choose the correct name for this fabricated cut of meat. (a) beef outside (bottom) round (b) beef inside (top) round (c) beef knuckle, untrimmed (d) beef boneless strip loin (e) beef short loin

21

83. Identify the fabricated cuts of beef. Choose the correct name for this fabricated cut of meat. (a) beef round steak (b) beef shank, cross cuts (c) beef rib steak (d) beef boneless strip loin (e) beef short loin 84. Identify the fabricated cuts of beef. Choose the correct name for this fabricated cut of meat. (a) beef inside (top) round (b) beef outside (bottom) round (c) beef knuckle, untrimmed (d) beef boneless strip loin (e) beef short loin 85. Identify the fabricated cuts of beef. Choose the correct name for this fabricated cut of meat. (a) beef chuck, boneless, separated into blade, clod, and arm (b) beef shank, cross cuts (c) beef knuckle, untrimmed (d) beef boneless strip loin (e) beef short loin 86. Identify the fabricated cuts of beef. Choose the correct name for this fabricated cut of meat. (a) beef chuck, boneless, separated into blade, clod, and arm (b) beef shank, cross cuts (c) beef porterhouse steak (d) beef boneless strip loin (e) beef short loin

22

87. Identify the fabricated cuts of beef. Choose the correct name for this fabricated cut of meat. (a) beef flank steak (b) beef shank, cross cuts (c) beef tenderloin, trimmed (d) beef boneless strip loin (e) beef short loin 88. Identify the fabricated cuts of lamb. Choose the correct name for this fabricated cut of meat. (a) lamb loin (b) lamb, square-cut shoulder, whole (c) lamb, boneless shoulder, rolled and tied (d) lamb foreshank (e) lamb, whole leg 89. Identify the fabricated cuts of lamb. Choose the correct name for this fabricated cut of meat. (a) lamb arm chop (b) lamb, square-cut shoulder, whole (c) lamb shoulder blade chop (d) lamb rib chop (e) lamb loin chop 90. Identify the fabricated cuts of lamb. Choose the correct name for this fabricated cut of meat. (a) lamb arm chop (b) lamb, square-cut shoulder, whole (c) lamb shoulder blade chop (d) lamb rib chop (e) lamb loin chop

23

91. Identify the fabricated cuts of lamb. Choose the correct name for this fabricated cut of meat. (a) lamb arm chop (b) lamb, square-cut shoulder, whole (c) lamb shoulder blade chop (d) lamb rib chop (e) lamb loin chop 92. Identify the fabricated cuts of lamb. Choose the correct name for this fabricated cut of meat. (a) lamb arm chop (b) lamb, square-cut shoulder, whole (c) lamb shoulder blade chop (d) lamb rib chop (e) lamb loin chop 93. Identify the fabricated cuts of lamb. Choose the correct name for this fabricated cut of meat. (a) lamb loin roast (b) lamb, square-cut shoulder, whole (c) lamb, boneless shoulder, rolled and tied (d) lamb foreshank (e) lamb, whole leg 94. Identify the fabricated cuts of lamb. Choose the correct name for this fabricated cut of meat. (a) lamb loin roast (b) lamb, square-cut shoulder, whole (c) lamb, boneless shoulder, rolled and tied (d) lamb foreshank (e) lamb, whole leg

24

95. Identify the fabricated cuts of lamb. Choose the correct name for this fabricated cut of meat. (a) lamb loin roast (b) lamb, square-cut shoulder, whole (c) lamb, boneless shoulder, rolled and tied (d) lamb foreshank (e) lamb, whole leg 96. Identify the fabricated cuts of lamb. Choose the correct name for this fabricated cut of meat. (a) lamb loin roast (b) lamb, square-cut shoulder, whole (c) lamb, boneless shoulder, rolled and tied (d) lamb foreshank (e) lamb, whole leg 97. Identify the fabricated cuts of pork. Choose the correct name for this fabricated cut of meat. (a) pork tenderloin (b) full pork loin (includes ribs) (c) pork shoulder butt (d) pork rib half and loin half roasts (e) pork loin chops

98. Identify the fabricated cuts of pork. Choose the correct name for this fabricated cut of meat. (a) pork tenderloin (b) full pork loin (includes ribs) (c) pork shoulder butt (d) pork rib half and loin half roasts (e) pork loin chops

25

99. Identify the fabricated cuts of pork. Choose the correct name for this fabricated cut of meat. (a) pork tenderloin (b) full pork loin (includes ribs) (c) pork shoulder butt (d) pork rib half and loin half roasts (e) pork loin chops 100. Identify the fabricated cuts of pork.

Choose the correct name for this fabricated cut of meat. (a) pork tenderloin (b) full pork loin (includes ribs) (c) pork shoulder butt (d) pork rib half and loin half roasts (e) pork loin chops 101. Identify the fabricated cuts of pork.

Choose the correct name for this fabricated cut of meat. (a) pork tenderloin (b) full pork loin (includes ribs) (c) pork shoulder butt (d) pork rib half and loin half roasts (e) pork loin chops

Math (Metric) For each of the math questions, write the correct answer on the lines below.

102.You are planning on serving 30 guests each a 220 gram portion of rib roast. Suppose that the percent yield is 60%. How much rib roast will you need to order in kilograms?

Round your answer up the nearest whole number. __________ 103.You are planning on serving 30 guests each a 90 grams portion of rib roast (as part of a canapé). How many pounds of rib roast will need to be ordered based on a 50% yield? __________ 104.For a banquet dinner, each of the 60 guests will be served a 180 g portion of roast pork. If a 5 kg shoulder yields 3.8 kg ounces of roast pork, how much pork shoulder needs to be ordered? __________ 26

105.An untrimmed rack of lamb weighs 1.3 kg. After frenching the rib bones, the cleaned rack weighs 810 grams. How much trim is there from the rack of lamb? __________

27

Answers to Test Questions Multiple Choice 1. b 23. c 2. b 24. b 3. c 25. b 4. c 26. d 5. d 27. b 6. d 28. c 7. c 29. c 8. a 30. d 9. c 31. a 10. d 32. b 11. a 33. c 12. a 34. d 13. b 35. a 14. b 36. d 15. a 37. b 16. b 38. d 17. d 39. a 18. d 40. c 19. d 41. c 20. c 42. d 21. a 43. d 22. a 44. a

45. d 46. c 47. d 48. c 49. a 50. d 51. d 52. d 53. a 54. a 55. b 56. b 57. b 58. d 59. d 60. b 61. d 62. a 63. c 64. c 65. d 66. c

67. a 68. b 69. a

Matching 70. a. iii b. iii c. vii d. iv e. ii f. i g. vi h. ix i. iii j. iii k. iv l. iv 71.

a. ii b. iii c. ii 28

d. i e. iv f. iii 72.

a. v b. iii c. iii d. ii e. i f. iii g. iv

Visual Assessment 73. a 88. a 74. a 89. a 75. b 90. c 76. a 91. d 77. e 92. e 78. a 93. b 79. b 94. e 80. a 95. c 81. a 96. d 82. a 97. a 83. a 98. c 84. a 99. b 85. c 100. e 86. b 101. d 87. a

Math (Metric) 102. 11 kg 103. 5.4 kg 104. 14.2 kg 105. 490 g or 0.49 kg

Answers to Questions for Discussion 1. Marbling, which is the fat within muscle tissue, is desirable because it contributes to juiciness, tenderness, and flavor. Also surface fat protects the meat from drying during storage and cooking. Of course, too much surface fat is wasteful. (452) 29

2. Connective tissue is a type of protein that holds meat tissue together. There are two main types: collagen, which can be dissolved by moist heat, and elastin, which is not broken down during cooking. To cook meats successfully, the cook must know which meats are high in connective tissue and how to cook them so that they will be tender.

(453) 3. Cutting the meat into thin slices is a form of mechanical tenderization, because the connective tissue is cut small enough to be chewed. Also, keeping the meat rare prevents the protein from toughening and drying out. (453) 4. The labor cost saved may be even greater than the extra price of the meat. (457, 464) 5. Since veal comes from a young animal, the shoulder is tender enough to be roasted. The loin, of course, is even tenderer, but it is also very lean, so it is sometimes braised to retain moisture and flavor. (470–471) 6. Braise: beef chuck, lamb shanks, pork shoulder, corned beef brisket.

Roast: veal ribs, beef rib, beef strip loin, lamb leg.

Braise or roast: ground pork.

(470–471) 7. Because of carryover cooking, the internal temperature continues to rise even after the meat is removed from the oven. (474) 8. There are many other factors that determine cooking time other than weight and oven temperature. Thus, weight/time charts are generally not accurate. (474-475) 9. Game meats such as venison and boar are very low in fats. Tender cuts should be cooked to the rare or, at most, medium stage of doneness to prevent dryness. (480) 10. Farm-raised animals are raised under controlled conditions, fed controlled diets, and slaughtered when young, so their meat is more tender than wild game and milder, less gamy in flavor. (480)

30

CHAPTER 16 Cooking Meats and Game Chapter Goals After studying this chapter, the student should be able to: 1.

2.

3.

4.

5.

Cook meats by roasting, baking and barbecuing.

Cook meats by broiling, grilling, and pan-broiling.

Cook meats by sautéing and pan-frying.

Cook meats by simmering, submersion poaching, steaming, and sous vide.

Cook meats by braising.

Chapter Outline Outline and page numbers I.

Roasting, Baking, and Barbecuing (486–497)

Points of emphasis Review detailed roasting, baking, and barbecuing procedures in Chapter 14.

How to apply basic procedure to any cut of meat.

Recipes include preparation of gravy and jus.

Review basic procedures in Chapters 7 and 14.

II.

Broiling, Grilling, and PanBroiling (498–501)

Review detailed broiling and grilling procedures in Chapter 14.

Serving broiled meats with appropriate sauces and accompaniments.

Procedure for pan-broiling meats.

III.

Sautéing and Pan-Frying (502– 506)

Review detailed sautéing and pan-frying procedures in Chapter 14.

Procedure for stir-frying.

1

IV.

Simmering, Submersion Poaching, Steaming, and Sous Vide (507–513)

Review detailed procedures in Chapter 14.

Simmer, not boil.

What meats may be simmered. Cured and fresh meats.

How to prepare white simmered stews (blanquettes).

V.

Braising (513–521)

Review detailed procedures in Chapter 14.

Differences among large braised cuts, portionsize cuts, and stews.

Procedure for making classical fricassées.

Chapter Overview and Suggestions This is the first of three cooking chapters that follows the detailed explanations in Chapter 14 of basic cooking procedures as applied to meat, poultry, and seafood. Before working on any of the recipes, students should have studied the relevant basic cooking procedure in Chapter 14.

As in other cooking chapters, this chapter is arranged by cooking method. The introduction to each section refers the student to the basic procedures in Chapter 14 and then outlines variations on those procedures as they are applied specifically to meats. Thus, while Chapter 14 presents the basics, this chapter gives a fuller picture of the many variations in meat cookery.

In each section, a selection of recipes follows the introductory discussion. The most basic and direct applications of the procedure have been designated as Core Recipes and are indicated by a chef’s toque before the recipe title. Remaining recipes in each section introduce popular variations on the general procedures. In addition, these recipes use a wide variety of cuts, so that the students can become familiar with the special problems involved with each.

The following recipes may be used to give students the most direct practice with the fundamental procedures as they are applied to meats. Core Recipes are given in italics. The remaining recipes listed are also good representatives of the basic techniques.

Roasting: procedure.

Roast Rib of Beef au Jus (p. 486)—basic recipe, roasting procedure and au jus

Broiling:

Broiled Strip Loin Steak Maître d’Hotel (Chapter 14, p. 426)—basic procedure, emphasis on learning to determine doneness by touch.

Roast Beef Gravy (p. 487)—basic gravy and jus lié procedure.

Roast Rack of Lamb (p. 490)—basic procedure using high heat for small cut.

2

Sautéing and Pan-Frying: Veal Scaloppine (p. 503)—basic sauté of scaloppine; deglazing procedure.

Breaded Veal Cutlets (Chapter 14, p. 431)—basic recipe for pan-fried breaded products.

Tournedos Vert-pré (p. 504)—basic pan-fried steak.

Simmering

Simmered Fresh Beef Brisket (Chapter 14, p. 436)—basic procedure, fresh meat product.

New England Boiled Dinner (p. 507)—basic procedure, cured meat product.

Blanquette (p. 508) and Irish Stew (p. 509)—two basic white stews, with and without roux-thickened sauce.

Braising

Beef Pot Roast (p. 514)—basic recipe for large cut, using braising procedure no. 1.

Braised Short Ribs (Chapter 14, p. 445)—basic recipe for portion cut, using procedure no. 2.

Beef Stew (p. 515)—basic recipe for brown stew.

Additional recipes may be assigned, depending on time and resources available and on what details or procedural variations you wish to emphasize.

Have students read recipes in each section in addition to those prepared in class.

Discussion of how each uses basic procedures and what variations are introduced.

Discussion or demonstration of special procedures, such as carving roasts, cutting scaloppine, and so on.

Key Points to Review What are the steps in the procedure for roasting a beef rib roast?

Chapter 14, p. 417: Roast Rib of Beef au Jus What are the steps in preparing pan jus for roast meats? p. 487: Roast Rib of Beef au Jus How is the procedure for preparing beef jus different from preparing roast beef gravy?

Chapter 14, p. 416: Roast Beef Gravy What are the steps in the carving technique for bone-in roast leg of lamb? p. 489: Figure 16.3: Carving a leg of lamb.

What kinds of sauces are appropriate for grilled meat items, and how should those sauces be served? p. 498: Sauces and Accompaniments for Grilled and Broiled Meats

3

What are the steps in the basic procedure for pan-broiling meats? p. 498: Pan-Broiling What are the steps in the basic procedure for stir-frying meats? p. 502: Stir-Frying How is the procedure for simmering cured meats, such as corned beef, different from simmering fresh meats? p. 507: Simmering, Submersion Poaching, Steaming, and Sous Vide What are the steps in the basic procedure for making a classic meat blanquette? p. 508: Blanquette of Veal What are the steps in the basic procedure for making a classic meat fricassée? p. 513: Procedure for Making Classical Fricassées

Sample Test Questions Multiple Choice 1.

Which of the following is not suitable to be cut into small pieces and sautéed? (a) Leg of veal. (b) Pork tenderloin. (c) Lamb shank (d) Beef loin.

2.

To cook beef brisket, you would be most likely to (a) sauté it. (b) broil it. (c) pan-fry it. (d) simmer it.

3.

A stew cooked by simmering and served in a white sauce is a (a) navarin. (b) blanquette. (c) fricassée. (d) mirepox.

4.

To make a beef pot roast you would use (a) outside round (bottom round). (b) chuck. (c) brisket. (d) any of these.

5.

If a meat thermometer shows the internal temperature of a beef roast to be 140º F (60ºC), the meat is cooked 4

6.

(a) well done. (b) medium well done. (c) medium. (d) rare.

The usual thickening agent for jus lié is (a) cornstarch or arrowroot. (b) liaison. (c) roux. (d) none of these; jus lié is not thickened.

7.

Roast beef described on a menu as “au jus” means that the meat is (a) served with jus lié. (b) served with unthickened juices. (c) served with a thickened gravy. (d) served well done.

8.

When preparing a sauce for grilled or broiled meats, you will __________. (a) deglaze the pan (b) prepare it in advance (c) avoid the use of salsas and relishes (d) all of these

9.

If you want to cook a very thin steak to the rare stage, you would use a __________. (a) wok (b) charcoal grill (c) convection oven (d) cast iron skillet

10. When you read an explanation of how to sauté, which of the following expressions are you likely to see? (a) high heat (b) small pieces of food (c) small amount of fat (d) all of these 11. Ham, corned beef, tongue, and beef brisket are often cooked by __________. (a) roasting (b) dry heat (c) pan frying (d) simmering 12. To cook a tender meat item, such as beef tenderloin, by the sous vide method and serve it rare, you would most likely cook it ______________. (a) in an oven set at 250°F (121°C) (b) in a steamer (c) in an immersion circulator set at 127°F (53°C) 5

(d) in an immersion circulator set at 142°F (61°C)

6

13. A tagine is __________________________. (a) a type of stew (b) a roasted meat dish from North Africa (c) a grilled meat item from France (d) a stir-fried meat dish 14. The meat featured in New England boiled dinner is __________. (a) cured ham (b) corned beef (c) lamb shanks (d) fresh beef brisket 15. Which of the following meats would you most likely cook by simmering? (a) rack of lamb (b) cured beef tongue (c) beef tenderloin (d) veal scaloppine 16. Which of the following is not true about braised meats? (a) They should always be well browned. (b) They are cooked first by dry heat and then by moist heat. (c) They are often made of tougher cuts that can be made tender by the braising procedure. (d) They produce a flavorful cooking liquid that can be used as a sauce.

17. A fricassée is cooked by ________________. (a) simmering (b) broiling (c) poaching (d) braising 18. What is the main difference between pan gravy and jus. (a) Pan gravy is flavored with mirepoix, while jus is not. (b) Pan gravy is served with roasted meats, while jus is served with braised meats. (c) Pan gravy is thickened with a starch, while jus is not. (d) None of these; gravy and jus are the same.

19. Which of the following is served in a sauce finished with a liaison of egg yolks and cream? (a) lamb tagine (b) Irish lamb stew (c) veal fricassée (d) none of these 20. Which of the following steps is not part of the procedure for barbecuing a pork shoulder?

7

(a) Rub the meat with a spice rub. (b) Marinate the meat overnight in barbecue sauce. (c) Cook the meat in a smoke roaster or barbecue at low heat until tender. (d) None of these; they are all part of the procedure.

21. Pan-broiling is a good procedure to use for cooking _______________. (a) lamb shank (b) veal scaloppini alla marsala (c) tripe (d) minute steaks True/False 22. Blanquette of veal is cooked by the braising method.

23. Brown roux is used to thicken brown gravy.

24. To prepare veal scaloppine, you brown the meat over high heat, deglaze the pan to make a sauce, then simmer the meat in the sauce until tender.

25. Pork chops and Swiss steaks are two examples of meats that may be cooked by panfrying.

26. Stir-frying is usually done over low heat so that the ingredients cook evenly.

27. The brining liquid for pork loin is used as the braising liquid to cook the meat.

28. The best cooking temperature for barbecued beef brisket is 350°F (175°C).

29. Dishes called kalbi are marinated in a soy sauce mixture.

30. Sauces for grilled and broiled meats are prepared in advance.

31. Pan-broiled meats are cooked in about 1/8 inch of fat.

32. Irish lamb stew is an example of a simmered meat dish.

33. There are three main types of meat items cooked by braising: large cuts, individual portion cuts, and stews.

34. Beef pot roast is cooked by the roasting method.

35. Beef chili is cooked by the braising method.

Math (Metric) For each of the math questions, write the correct answer on the lines below.

36. To the nearest cent, calculate the total cost of the recipe by finding the total cost of each of the ingredients and adding them all together. _________________ Ingredients

Beef Tenderloin Butter Onions Mushrooms

Amount Amount in Converted Units 1.1 kg 60 g 120 g 240 g

EP Unit Cost ($/unit) 13.25/kg 6.25/kg 1.65/kg 2.30/kg 8

Total ($)

White wine Tomato paste Mustard Sour cream

60 ml 30 g 210 ml 300 g

14.25/L 1.18/kg 2.45/L 3.15/kg

37. The beef stroganoff recipe requires 180 g of onion. If the EP unit cost is $1.60 per kg, what is the total cost of the ingredient? _________________ 38. The beef stroganoff recipe requires 240 g of sour cream. If the EP unit cost is $3.02 per kg, what is the total cost of the ingredient? _________________ 39. The beef stroganoff recipe requires 45 ml of white wine. If the EP unit cost is $6.95 per liter, what is the total cost of the ingredient? _________________ Math (U.S.) For each of the math questions, write the correct answer on the lines below.

40. To the nearest cent, calculate the total cost of the recipe by finding the total cost of each of the ingredients and adding them all together. _________________ Ingredients Amount Amount in Converted Units Beef 2 ½ lb Tenderloin Butter 2 oz Onions 4 oz Mushrooms 8 oz White wine 2 fl oz Tomato 1 oz paste Mustard 2 tsp Sour cream 10 oz

EP Unit Cost ($/unit)

Total ($)

6.75/lb 2.85/lb 0.80/lb 1.10/lb 6.95/L 0.60/lb 6.85/gal 1.54/lb

41. The beef stroganoff recipe requires 6 ounces of onion. If the EP unit cost is $0.80 per pound, what is the total coast of the ingredient? _________________ 42. The beef stroganoff recipe requires 8 ounces of sour cream. If the EP unit cost is $1.54 per pound, what is the total coast of the ingredient? _________________ 43. The beef stroganoff recipe requires 1.5 fluid ounces of white wine. If the EP unit cost is $6.95 per liter, what is the total coast of the ingredient? _________________

9

Answers to Test Questions Multiple Choice 1. c 11. d 2. d 12. c 3. b 13. a 4. d 14. b 5. c 15. b 6. a 16. a 7. b 17. d 8. b 18. c 9. d 19. c 10.d 20.b True/False 22. F 23. T 24. F 25. F 26. F 27. F 28. F 29. T

21. d

30. T 31. F 32. T 33. T 34. F 35. T

Math (Metric) 36. $18.07 37. $0.29 38. $0.72 39. $0.31 Math (U.S.) 40. $19.42 41. $0.10 42. $0.77 43. $0.10

10

Answers to Questions for Discussion 1.

2.

3.

4.

5.

6.

7.

The salt content of the meat, due to the brine, makes the pan drippings unsuitable for gravy. (491) The meat would not brown as well with a wet surface. (494, 497) Hot vegetables might raise the temperature of the meat to the point where bacterial action could set in. Cooling the vegetables is especially important if the meat mixture is to be stored for any length of time before cooking. (496) The sauce should be beside or around the meat or, at most, in a thin ribbon across only part of the meat, so as not to cover the attractive, grilled surface of the meat. (498) See the basic procedure for stir-frying as outlined on p. 502. Briefly, cut and prep all the ingredients before beginning to cook. Heat the oil and add the red pepper flakes, fresh ginger, and garlic. Add the pork and stir-fry. Add a little soy sauce to flavor the meat. Remove. Add bok choy and stir-fry. Return the pork to the pan. Add a little water to make a sauce. Thicken with cornstarch/water slurry. Season to taste with salt if necessary.

Meat should be simmered, never boiled. (Chapter 14, p. 434) Both are white stews, but Veal Blanquette is cooked by simmering, while Veal Fricassée is cooked by braising.

11

CHAPTER 17 Understanding Poultry and Game Birds Chapter Goals After studying this chapter, the student should be able to: 1.

2.

3.

4.

5.

6.

7.

8.

Explain the differences between light meat and dark meat, and describe how these differences affect cooking.

Describe four techniques that help keep chicken or turkey breast moist while roasting.

Define the following terms used to classify poultry: kind, class, and style.

Identify popular types of farm-raised game birds and the cooking methods appropriate to their preparation.

Store poultry items.

Determine doneness in cooked poultry, both large roasted birds and smaller birds.

Truss poultry for cooking.

Cut chicken into parts.

Chapter Outline Outline and page numbers

Points of emphasis

I.

Composition and Structure (524– 525)

Maturity of the bird as a major consideration when selecting cooking methods. Light meat and dark meat: different cooking characteristics; how to handle these differences when cooking poultry.

II.

Inspection and Grading (525– 526)

Inspection: guarantee of wholesomeness; round stamp.

Grading: indication of quality; shield stamp and letter grade.

III.

Classification and Market Forms (526–529)

Identification of the major classes of domestic poultry.

Identification of common game birds and specialty products.

IV.

Handling and Storage (530)

Fresh poultry is very perishable. Importance of proper storage.

Proper thawing methods for frozen poultry.

1

V.

Doneness (530)

VI.

Trussing Methods (531)

VII.

Cutting up Chicken (532-535)

Five methods for testing doneness of poultry; importance of not overcooking.

Purposes of trussing.

Demonstration and practice of at least one trussing method.

Demonstration and practice of various methods of cutting up chicken.

Chapter Overview and Suggestions This chapter is companion to the following chapter and introduces the students to basic information they should know before going into the kitchen to cook poultry products.

There is little lab work in this chapter. Trussing and cutting methods may be included here or included in the next chapter, when students will learn to cook all the products they have cut up. Another possibility is to combine this material with Chapter 10 in a larger meatcutting course.

Key Points to Review How do the differences between light meat and dark meat affect how you cook different poultry parts? pp. 524–525: Light and Dark Meat What are four ways to keep breast meat from becoming too dry when cooking whole poultry? pp. 524-525: Light and Dark Meat What is the significance of inspection and grading of poultry products? pp. 525–526: Inspection and Grading What do the terms kind, class, and style mean with respect to poultry? What are the major kinds and classes of domestic poultry used in food service? p. 526: Classification and Market Forms What are the most important kinds of farm-raised game birds used in food service?

Describe each kind. pp. 526-528: Classification and Market Forms How is fresh poultry properly stored? How is frozen poultry stored and handled? p. 530: Handling and Storage How is doneness of poultry determined? p. 530: Doneness Why is whole poultry often trussed before cooking?

2

p. 531: Trussing Methods What methods are used for cutting up poultry? Describe as thoroughly as possible how to cut chicken into bone-in and semi-boneless parts. pp. 532–535: Cutting up Chicken

3

Sample Test Questions Multiple Choice 1.

What is the most important factor that determines the tenderness of a class of poultry? (a) size (b) maturity (c) male or female (d) basting

2.

_____________ is the Canadian government procedure that guarantees the wholesomeness of poultry (a) Inspection (b) Grading (c) both of these (d) none of these

3.

What is the federal grade of chicken most often used in food service? (a) Canadian A (b) Canadian Utility (c) Canadian C (d) Canadian D

4.

The part of the chicken that is the lowest in fat is the ____________. (a) wing (b) breast (c) drumstick (d) thigh

5.

Covering the breast of a bird with a layer of fat to protect it during roasting is called _____________. (a) basting (b) suprême (c) magret (d) barding

6.

The ______________ is a special breed of young, tender chicken usually weighing less than a pound. (a) squab (b) capon (c) Rock Cornish game hen (d) partridge

4

7.

A ______________ is a castrated male chicken. (a) guinea (b) capon (c) roaster (d) none of these

8.

A ________________ is a mature female chicken that must be cooked with moist heat to make it tender. (a) capon (b) ratite (c) hen (d) roaster

9.

A ______________ is a young pigeon with tender flesh. (a) capon (b) guinea fowl (c) quail (d) squab

10. Tying the legs and wings of poultry against the body to make a compact unit for cooking is called _______________. (a) trussing (b) frenching (c) barding (d) basting 11. A chicken with the word ______________ on the label means that it was raised without certain chemical growth enhancers and antibiotics. (a) cage-free (b) free-range (c) organic (d) none of these 12. The thick boneless breast of a moulard duck is called ____________. (a) poitrine (b) magret (c) confit (d) ratite 13. A ___________ is a domesticated relative of the pheasant. (a) squab (b) partridge (c) guinea fowl (d) capon 5

14. A chicken that is allowed to move freely outdoors while being raised is called __________. (a) cage-free (b) free-range (c) organic (d) mature 15. There will be more connective tissue in a piece of poultry that comes from __________. (a) a younger animal (b) a muscle that has been used or exercised extensively (c) a water fowl (e.g., duck or goose) than a land bird (e.g., chicken or turkey) (d) all of these 16. Which of the following sets of words correctly completes the following sentence? __________ birds can be successfully cooked by __________ methods, whereas __________ birds need to be cooked with __________ methods. (a) Young, moist-heat, old, dry-heat (b) Young, dry-heat, old, moist-heat (c) Old, dry-heat, young, moist heat (d) none of these 17. Free-range chickens __________. (a) eat outdoors (b) are allowed to move around freely (c) are raised in a more "natural" environment than non–free-range chickens (d) all of these 18. Myoglobin is ____________________________________. (a) a type of protein that stores oxygen (b) is the compound that makes “dark meat” dark (c) is more abundant in active muscles than in little-used muscles (d) all of these 19. A primary difference between "light meat" and "dark meat" in poultry is that dark meat __________. (a) has less fat (b) takes longer to cook (c) has less connective tissue (d) all of these 20. Which of the following is most likely to be a problem when roasting poultry? (a) making sure that the breast is not undercooked (b) cooking the legs to doneness without overcooking the breast (c) overcooking the dark meat and undercooking the white meat (d) finding a cooking method that will tenderize free-range poultry 6

21. Which of the following is not a good technique for keeping the breast moist while roasting turkey? (a) barding the breast (b) roasting the turkey breast down (c) basting with stock instead of fat (d) cooking the breast and leg sections separately 22. The shape of the carcass; the amount of flesh; the amount of fat; the presence or absence of pinfeathers; skin tears, cuts, or broken bones; and blemishes or bruises are the basis for the _____ of poultry. (a) grading (b) inspection (c) classification (d) all of these 23. Which of the following terms for classifying poultry refers to whether chickens are ordered whole or cut up into parts? (a) size (b) kind (c) style (d) class 24. Which of the following is a ratite? (a) squab (b) emu (c) guinea (d) quail 25. A partridge, ready for roasting, weighs about (a) 180 g (b) 450g (c) 675 g (d) 1 to 1.5 kg 26. Which of the following is not a type of chicken, turkey, duck, or goose? (a) squab (b) capon (c) Rock Cornish game hen (d) all of these 27. A poussin is a type of __________. (a) duck (b) pigeon (c) turkey (d) chicken 7

28. Compared with chickens and turkeys, __________ have a thicker layer of fat under their skin and a lower yield. (a) geese (b) duck (c) capons (d) both geese and duck 29. Which of the following is false about quail? (a) It is possible to buy boneless quail. (b) Quail are usually served two per portion for a main course. (c) They are usually classified as a game bird. (d) It is not possible to raise them commercially.

30. Which of the pairings of chicken classes with usual cooking methods is incorrect? (a) roasters and capons → roasting (b) hens and roosters → simmered or braised (c) broilers and fryers → sautéing, broiling, or frying (d) none of these 31. Which of the following is the correct order (from youngest→ oldest) of types of chickens? (a) Rock Cornish game hen → broiler/fryer → roaster → capon → hen/cock (b) capon → roaster → Rock Cornish game hen → hen/cock → broiler/fryer (c) hen/cock → capon → roaster → broiler/fryer → Rock Cornish game hen (d) broiler/fryer → hen/rooster → roaster → Rock Cornish game hen → capon 32. A guinea fowl is a __________. (a) young pigeon (b) castrated chicken (c) Rock Cornish game hen (d) relative of the pheasant 33. Ideally, poultry should be used within __________ of receiving, and never more than __________. (a) 2 hours, 1 day (b) 24 hours, 4 days (c) 1 week, 2 months (d) 1 month, 6 months 34. The internal temperature of a large roasted bird should be at least __________. (a) 150°F (66°C) (b) 160°F (71°C) (c) 180°F (82°C) (d) 212°F (100°C) 8

35. When a small bird is done, __________. (a) it will be firm to the touch (b) juices will be clear rather than cloudy and red or pink (c) its legs will move freely in their sockets and its flesh will begin to pull away from the bones (d) all of these 36. Which of the following is the least appropriate cooking method for wild duck? (a) sautéing (b) grilling (c) roasting (d) simmering 37. When cutting up a chicken, it is possible to __________. (a) split it for boiling (b) cut it up into semiboneless portions (c) cut it into quarters or eighths with the bones remaining in (d) all of these True/False 38. The classes of chickens called broilers and fryers should be broiled or fried only. They are not suitable for other cooking methods.

39. One way to prevent roast chickens from becoming dry is to baste them with stock during cooking.

40. Canadian poultry grades are based on quality factors such as the amount of flesh and the presence or absence of skin tears.

41. The best way to thaw frozen duckling is in its original wrapper in the refrigerator.

42. Any thawed duckling not cooked the day it was thawed should be quickly refrozen to avoid spoilage.

43. To test doneness of a roast turkey, insert a meat thermometer into the thickest part of the breast.

44. Roast turkey is done when its internal temperature reads 165°F (74°C).

45. If fresh poultry is properly stored on ice, it will keep for five to six days.

46. Poultry often carries salmonella bacteria, so careful sanitation procedures are required when handling poultry.

47. A roasting chicken has about twice as much yield as a duck of the same weight.

9

Visual Assessment\ 48. The little nugget of tender meat in the hollow of the hip bone shown in the picture is called the ? (a) Oyster (b) Breastbone (c) Tenderloin (d) Wishbone

49. When splitting a chicken for broiling, the breastbone or keel bone shown in the picture is removed for what reason? (a) This helps the chicken lie flat and cook evenly. (b) It holds the chicken in shape. (c) It allows for a neater presentation. (d) All of these

50. What is the bone being removed in the picture? (a) Thigh bone (b) Breastbone (c) Keel bone (d) Wingbone

10

51. What is the term for a semi-boneless breast with the wing bone left in seen in the picture? (a) Suprême (b) Oyster (c) Ratite (d) Magret

Math (Metric) For each of the math questions, write the correct answer on the lines below.

52. A whole large fryer that weighs 2 kg will provide a little bit less than 1.2 kg of meat after it is fabricated into wings, breasts, legs, and thighs. Suppose that our percent yield is only 60% instead of 65% because our cooks have not been properly trained to fabricate chickens. How much more chicken will have to be ordered to obtain 5 kg of meat?

Round to the nearest tenth. __________ 53. If the yield of percent of chicken thighs is 16.3% for a whole large fryer, how many kg of whole chickens will have to be ordered to obtain 5 kg of chicken thighs? Round to the nearest hundredth. __________ 54. The yield percent for chicken wings is 9.3%. What is the weight of one chicken wing obtained from a 1.6 kg whole bird? Round to the whole number. __________ 55. Chicken stock takes 4 kg of bones to yield 4 liters of stock. If the yield of bones is 36%, how many kg of chicken should be ordered to make 60 liters of stock? Round to the nearest tenth. __________

11

Answers to Test Questions Multiple Choice 1. b 11. c 2. a 12. b 3. a 13. c 4. b 14. b 5. d 15. b 6. c 16. b 7. b 17. d 8. c 18. d 9. d 19. b 10. a 20. b

21. c 22. a 23. c 24. b 25. b 26. a 27. d 28. d 29. d 30. d

31. a 32. d 33. b 34. c 35. d 36. d 37. d

True/False 38. F 45. F 39. F 46. T 40. T 47. T 41. T 42. F 43. F 44. F Visual Assessment 48. a 49. a 50. a 51. a Math (Metric) 52. 8.3 kg 53. 30.67 kg 54. 74 grams or 0.74 kg 55. 166.7 kg

Answers to Questions for Discussion 1.

2.

3.

They are too tough to be roasted. They require long cooking with moist heat to be made tender. (524, 527) The breast has less fat and cooks more quickly than the dark meat. Thus, it is often overcooked by the time the legs are cooked. Some remedies: (a) roast breast down for part of the time, (b) baste with fat only, (c) bard, (d) roast breast and leg sections separately. (525) Capon: Castrated male chicken. Flesh very tender and well flavored. Large breast. 5–8 lb (2.3–3.6 kg) 12

4.

5.

6.

7.

Roaster duckling: Young tender duck with bill and windpipe that are just starting to harden. 4–6 lb (1.8–2.7 lb) Broiler/fryer: Young chicken of either sex. Tender flesh and flexible cartilage. Smooth skin. Broiler: 1½–2½ lb (0.7–1.1 kg). Fryer: 2½–3½ lb (1.1–1.6 kg) Roaster: Young chicken of either sex. Tender flesh and smooth skin, but less flexible cartilage. 3½–5 lb (1.6–2.3 kg) Young tom turkey: Young male turkey with tender flesh but firmer cartilage than fryer/roaster. 8–22 lb (3.6–10 kg) Rock Cornish hen: Special breed of young chicken, very tender and delicate. ¾–2 lb (340–900 g) Yearling turkey: Fully matured turkey that is still reasonable tender. 10–30 lb (4.5–14 kg) Hen or fowl: Mature female chicken. Tough flesh and coarse skin. Hardened breastbone cartilage. 3½–6 lb (1.6–2.7 kg) (527) Fresh: Kept in ice (or in Cryovac where applicable) until used, ideally within 24 hours of receiving, never more than 4 days.

Frozen: At 0°F (–18°C) or lower until ready to thaw.

(530) (a) For large birds, internal temperature of 180°F (82°C), tested with a thermometer. (b) Looseness of joints (c) Clear juices inside the bird (d) Flesh beginning to separate from bone. (e) Firmness to touch.

(530) Even cooking and more attractive appearance. (531) Game birds are usually very lean, so overcooking makes them dry. (529)

13

CHAPTER 19 Understanding Fish and Shellfish Chapter Goals After studying this chapter, the student should be able to: 1.

2.

3.

4.

5.

6.

Explain how the cooking qualities of fish are affected by its lack of connective tissue.

Determine doneness in cooked fish.

Demonstrate the appropriate cooking methods for fat and lean fish.

List seven basic market forms of fish.

Dress and fillet round fish and flatfish.

List and describe common varieties of saltwater and freshwater fin fish used in North American food service.

7. Identify the characteristics of fresh fish, and contrast them with characteristics of not so fresh fish.

8. Store fish and fish products.

9. Understand the popular varieties of shellfish and discuss their characteristics.

10. Outline the special safe handling and cooking procedures for shellfish.

11. Open clams and oysters, split lobster, and peel and devein shrimp.

Chapter Outline Outline and page numbers

Points of emphasis

Fin Fish I.

Composition and Structure (586)

Fish has little connective tissue and cooks very quickly.

II.

Special Problems in Cooking Fish (586–587)

Overcooking is the most frequent flaw in fish preparation.

III.

Cutting Fish (587–590)

Market forms.

How to dress and fillet fish.

IV.

Varieties and Characteristics (590–597)

Emphasize product identification of common fish in your area. These will differ in some cases from those in the text.

V.

Handling and Storage (598–599)

Fish are very perishable and easily damaged; must be stored carefully.

Protect other foods from fish odors.

1

Shellfish I.

Mollusks (600-604)

II.

Cephalopods (605)

III.

Crustaceans (606-612)

IV.

Miscellaneous Seafood (613)

How to identify freshness.

Major types of shellfish and how to handle them. Special emphasis on shrimp, which are the most widely used.

Chapter Overview and Suggestions This chapter teaches basic product knowledge to prepare the students for cooking procedures introduced in Chapter 14 and presented in more detail, with a variety of recipes for practice, in Chapter 20. The bulk of the chapter concerns fresh fish, since these require the most detailed information. In many parts of the country where most of the fish used is frozen, you may want to assign these sections as outside reading rather than spend a lot of time on them in class—but students should be given some familiarity with fresh fish.

If time doesn’t allow a lot of student lab time in this unit, the sections on dressing and filleting fish can be included as demonstrations.

The most important point in this chapter is the danger of overcooking fish. A good demonstration is to purposely overcook some products and have students compare them with properly cooked items.

Key Points to Review How does the amount of connective tissue in fish affect its cooking qualities? p. 586: Composition and Structure How is fish tested for doneness? p. 586: Doneness and Flaking What are some examples of fat fish and lean fish? What are appropriate cooking methods for each type? pp. 586-587: Cooking Fat Fish and Lean Fish What are the basic market forms of fish? p. 587: Market Forms How is filleting flatfish different from filleting round fish? pp. 588–590: Dressing and Filleting

2

What are the four main kinds of saltwater flatfish used in food service? List examples of saltwater round fish and freshwater fish and briefly describe each. pp. 590–597: Varieties and Characteristics What are the key signs of freshness in fish? p. 598: Table 19.1, Checklist for Fish Freshness How should fresh fish be stored? How should frozen fish be stored and thawed? p. 598: Storing Fresh Fish pp. 599: Frozen, Canned, and Other Processed Fish What are the four most important kinds of shelled mollusk in food service? Describe the characteristics and handling of each kind. pp. 600–604: Mollusks What are the two most important kinds of cephalopod in food service? Describe the characteristics and handling of each kind. p. 605: Cephalopods What are five kinds of crustacean used in food service? Describe the characteristics and handling of each kind. pp. 606–612: Crustaceans Sample Test Questions Multiple Choice 1.

It is important for students to be familiar with the basic principles of seafood ___________ so that they can use the many varieties of seafood in a systematic way. (a) cooking (b) handling (c) structure (d) all of these

2.

Shellfish have __________ and __________. (a) fins, external shells (b) internal shells, no fins (c) no fins, internal skeleton (d) external shells, no internal bone structure

3.

Which of the following is not true about fish storage? (a) Frozen fish should be tightly wrapped to prevent freezer burn. (b) Fresh fish should be stored on crushed ice. (c) Frozen fat fish can be stored up to six months. (d) Frozen fish should be stored at 0°F (–18°C) or colder.

3

4.

5.

__________ is the major flaw in fish preparation. (a) Flaking (b) Overcooking (c) Undercooking (d) Producing translucent flesh A fish is done—but not overcooked—if its__________. (a) flesh falls apart easily (b) bones are only slightly pink (c) flesh has just turned from translucent to opaque (d) all of these

6.

Which one of the following is a lean fish? (a) sole (b) tuna (c) trout (d) salmon

7.

Which one of the following is a fat fish? (a) cod (b) bass (c) mackerel (d) red snapper

8.

Which set of words completes the following sentence correctly? __________ fish is especially well suited to __________. (a) Lean, poaching (b) Fat , broiling and baking (c) both of these (d) none of these

9.

A restaurant is likely to buy fish whole if __________. (a) the chef makes fish stock from fish bones (b) the chef cleans fish and is willing to watch the market for the best prices each day (c) the restaurant is in the heart of a fresh fish market, where whole fresh fish are economical and available every day (d) all of these

10. Which of the following is not a saltwater fish? (a) cod (b) sole (c) pike (d) flounder 11. Which of the following is not a freshwater fish? (a) trout (b) perch 4

(c) tilapia (d) porgy

12. Flounder, sole, halibut, and turbot are all __________ fish. (a) saltwater flat (b) freshwater flat (c) saltwater round (d) freshwater round 13. Fish is not fresh if _________________. (a) its odor is fresh and mild (b) its gills are gray or brown (c) its flesh is firm and elastic (d) its eyes are clear, shiny, and bulging 14. ___________________ indicates that the seafood has the best appearance, flavor, and uniformity. (a) Grading (b) Inspection (c) Quality audit (d) Piscatorial assessment 15. ______________________ indicates that the seafood is clean, wholesome, safe, and labeled accurately. (a) Grading (b) Inspection (c) Quality audit (d) Piscatorial assessment 16. Bivalves are types of ___________________. Three of the following are types of the fourth.

Which is the fourth? (a) crustaceans (b) mollusks (c) flatfish (d) cephalopods 17. Which of the following combinations is correct? (a) clam and oyster → univalve (b) abalone and conch → bivalve (c) squid and octopus → cephalopod (d) all of these 18. A __________ is an animal with a segmented shell and jointed legs. (a) porgy 5

(b) scallop (c) mollusk (d) crustacean 19. What has a soft body and is protected by a pair of hard, hinged shells? (a) squid (b) bivalve (c) langouste (d) crustacean 20. Which of the following is true about oysters? (a) Oysters cannot be frozen and thawed safely. (b) Oysters are available only in months without an "R" in their name. (c) Oysters must be dead for at least 24 hours before they can be safely eaten. (d) Oysters can be kept for a week if they are stored in a cold, wet place in the cartoons or sacks in which they arrived.

21. Hard-shell clams are flushed to _____. (a) remove sand (b) open their shells (c) check for freshness (d) make sure they are dead before they are cooked 22. Which of the following is true about clams? (a) Clams become soft and mushy when they are overcooked. (b) The smallest and most tender clams are known as chowders. (c) The method for opening clams is the same as the method for opening oysters. (d) Clams can be purchased live in the shell, shucked (either fresh or frozen), and canned (either whole or chopped).

23. Mussels __________. (a) are finny fish (b) are often sold dead (c) are often served raw like oysters and clams (d) have a beard that must be removed during the cleaning process 24. If you ordered calamari in a restaurant, you would receive __________. (a) squid (b) octopus (c) scallops (d) none of these 25. What has a large, flexible tail, four pairs of legs, two large claws, and is a highly prized shellfish all around the world? (a) lobster 6

(b) mollusk (c) crawfish (d) langouste 26. Which of the following weight classifications of lobsters is the lightest? (a) select (b) jumbo (c) chicken (d) quarter 27. A lobster is female if __________. (a) it contains no red coral (b) it weighs less than 1 kg (c) its shell turns pink when it is cooked (d) its front pair of swimmerets is soft and flexible 28. Lobsters should be __________. (a) alive before they are cooked (b) kept alive in fresh water (c) cooked in boiling water for at least 30 minutes to ensure tenderness (d) all of these 29. If you were eating a rock lobster, you would be eating only its __________. (a) tail (b) coral (c) claws (d) swimmerets 30. Large shrimp are sometime butterflied to _____. (a) speed cooking (b) make them appear larger (c) give them more surface area for breading (d) all of these 31. A prawn is a __________. (a) crustacean (b) large shrimp (c) green shrimp (d) both crustacean and large shrimp 32. If a shrimp is green, it __________. (a) has been frozen (b) is raw and in the shell (c) has been cooked, but not shelled (d) has been shelled, but not deveined 7

33. A soft-shell crab is actually a molting __________ crab that has been harvested before its new shell has hardened. (a) blue (b) king (c) stone (d) dungeness 34. Which of the following combinations is correct? (a) quill—crab (b) scampi—lobster (c) tomalley—shrimp (d) none of these 35. __________ is often used as a substitute for crab. (a) Surimi (b) Scampi (c) Escargot (d) Calamari 36. Only the hind legs of ______________ are eaten. They have a taste and texture similar to chicken. (a) frogs (b) snails (c) surimi (d) escargots 37. Salmon is _________________. (a) an anadromous fish (b) a catadromous fish (c) a surimi fish (d) a type of jack fish 38. Which of the following is not a bivalve? (a) oysters (b) clams (c) cockles (d) abalone True/False 39. A major problem in deep-frying fish is that the fish can become quickly overcooked at the high temperature of the deep fryer.

40. Large, mature fish need long cooking with moist heat in order to be made tender.

41. Cod steaks that are to be broiled or baked should be basted with fat.

42. If the flesh of a whole poached trout sticks firmly to the bone, it is probably overcooked.

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43. Lean fish may be cooked by moist-heat methods and by dry-heat methods, but fat fish should be cooked with dry heat only.

44. Fat fish should never be cooked in fat, or they will be too greasy.

45. Unlike meat and poultry, most fresh fish is not federally inspected.

46. Good-quality fresh whole fish should have red or pink gills.

47. Frozen fish should be thawed in the refrigerator or under warm running water.

48. For best quality, frozen, breaded seafood products for deep-frying should be thawed before cooking.

49. For volume service, oysters to be served raw on the half-shell may be opened by placing them in an oven on sheet pans until the shells open.

50. If scallops are overcooked, they become mushy and fall apart.

51. Sautéed shrimp should be cooked at high heat to get rid of their strong, fishy taste.

52. A 1-pound (450-g) lobster will yield about ½ pound (225 g) of cooked, clean meat.

53. Another name for squid is cuttlefish.

54. Octopus is chewy in texture and usually requires long cooking to be made tender.

Visual Assessment 55. The boneless sides of fish shown in the picture are called (a) segments. (b) viscera. (c) tranches. (d) fillets.

56. The cross-section slices of fish shown in the picture are called (a) fillets. (b) tranches. (c) segments. (d) viscera.

57. What type of shellfish is pictured? (a) univalve mollusk (b) bivalve mollusk (c) cephalopod (d) crustacean

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58. What type of shellfish is pictured? (a) univalve mollusk (b) bivalve mollusk (c) cephalopod (d) crustacean

59. What type of shellfish is pictured? (a) univalve mollusk (b) bivalve mollusk (c) cephalopod (d) crustacean

60. What type of shellfish is pictured? (a) univalve mollusk (b) bivalve mollusk (c) cephalopod (d) crustacean

61. What type of shellfish is pictured? (a) univalve mollusk (b) bivalve mollusk (c) cephalopod (d) crustacean

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62. What type of shellfish is pictured? (a) univalve mollusk (b) bivalve mollusk (c) cephalopod (d) crustacean

63. What type of shellfish is pictured? (a) univalve mollusk (b) bivalve mollusk (c) cephalopod (d) crustacean

64. What type of shellfish is pictured? (a) univalve mollusk (b) bivalve mollusk (c) cephalopod (d) crustacean

Math (Metric) For each of the math questions, write the correct answer on the lines below.

65. You are planning on serving 30 guests each a 210 gram portion of cod. Suppose that the percentage yield is 40%. How much cod, in kilograms, will you need to order? ________________ 66. You are planning on serving 30 guests each a 90 gram portion of black sea bass (as part of a canapé). How many kilograms of black sea bass will need to be ordered based on a 50% yield? ________________ 11

67. For a banquet dinner, you are planning on serving 70 guests each a 150 gram portion of mahi-mahi. How many kilograms of mahi-mahi will need to be ordered based on a 45% yield? Round to the nearest tenth. ________________ 68. You are planning on serving 20 guests each a 180 gram portion of salmon. Suppose that the percentage yield is 55%. How much salmon, in kilograms, will you need to order?

Round to the nearest tenth. ________________

Answers to Test Questions Multiple Choice 1. d 11. d 2. d 12. a 3. c 13. b 4. b 14. a 5. c 15. b 6. a 16. b 7. c 17. c 8. c 18. d 9. d 19. b 10. c 20. d True/False 39. T 40. F 41. T 42. F 43. F 44. F 45. T

21. a 22. d 23. d 24. a 25. a 26. c 27. d 28. a 29. a 30. d

31. d 32. b 33. a 34. d 35. a 36. a 37. a 38. d

49. F 50. F 51. F 52. F 53. F 54. T

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46. T 47. F 48. F Visual Assessment 55. d 61. a 56. b 62. c 57. a 63. d 58. b 64. d 59. b 65. d 60. b Math (Metric) 66. 15.75 kg 67. 5.4 kg 68. 23.3 kg 69. 6.5 kg

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Answers to Questions for Discussion 1.

2.

3.

4.

5.

6.

7.

8.

9.

Fish cooks very quickly. It does not require long cooking in order to be made tender.

Moist-heat cooking methods are used not to create tenderness but to preserve moistness and provide variety. Cooked fish must be handled very carefully or it will fall apart. (586–587) Great variety of answers possible. See pages 586-587 and the fish listings on pages 590-597.

Whole or round: completely intact, as caught Drawn: viscera removed Dressed: viscera, scales, head, tail, and fins removed Steaks: cross-section slices, each containing a section of the backbone (except for very large fish, where a steak may be a portion of a cross-section slice) Fillets: boneless sides of fish Butterflied fillets: two attached fillets Sticks: cross-sections of fillets (587) Round fish have two fillets. Filleting is begun at the backbone and a whole side of the fish is removed.

Flatfish have four fillets. Filleting is begun at the center line, and each side is removed in two pieces. (588–589) Fresh whole red snapper: Check for freshness by looking for fresh odor, clean, shining eyes, red or pink gills, firm texture, and shiny, tight scales. After receiving, eviscerate and keep the fish on ice in a separate refrigerator or away from other foods.

Fresh cod fillets: Check for freshness by looking for fresh, mild odor and firm texture.

Store wrapped, on ice or in refrigerator at 30º–34ºF (–1º to +1ºC).

(598) Frozen, glazed shrimp are coated with a thin layer of ice to protect them. This ice melted and diluted the sauce. The shrimp should be thawed and drained before being cooked. (599, 609) These shellfish should be alive. To keep them alive, they should be kept in a cold, moist place. Clams and oysters are kept in their original cartons or on ice. Crabs and lobsters are kept in damp seaweed, or lobsters may be kept in saltwater tanks. (601, 602, 606– 607, 611) Oysters are opened by breaking the hinge. They have one adductor muscle that must be cut. Clams are opened by forcing a knife between the shells on the edge opposite the hinge. They have two adductor muscles. In both cases it is important not to cut or pierce the soft body, to carefully loosen the body from the shell, and to remove stray particles of shell. (601, 603) Many shellfish, especially clams, lobsters, and shrimp, become tough and rubbery when overcooked. (602, 608, 610)

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CHAPTER 20 Cooking Fish and Shellfish Chapter Goals After studying this chapter, the student should be able to: 1.

2.

3.

4.

5.

6.

7.

Cook fish and shellfish by baking.

Cook fish and shellfish by broiling and grilling.

Cook fish and shellfish by sautéing and pan-frying.

Cook fish and shellfish by deep-frying.

Cook fish and shellfish by submersion poaching, shallow poaching, and simmering.

Cook fish and shellfish by steaming, sous vide, and mixed cooking techniques.

Prepare dishes made of raw seafood.

Chapter Outline Outline and page numbers I.

Baking (616-621)

Points of emphasis Review basic baking procedures in Chapter 14.

Protect baked fish from drying by basting with fat and not overcooking.

II.

Broiling and Grilling (622-627)

Review basic procedures in Chapter 14.

Extreme heat of broiler necessitates great care to avoid overcooking.

Broil thin, fragile fillets on one side only to avoid breaking them up.

Create recipe variations with different sauces, condiments, and accompaniments.

III.

Sautéing and Pan-Frying (628-633)

Review basic procedures in Chapter 14.

Flour fish immediately before cooking or the flour will get pasty and not brown properly.

Presentation side: importance of attractive appearance.

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IV.

Deep-Frying (634-637)

Review basic deep-frying guidelines and procedures in Chapters 11 and 14. Review Standard Breading Procedure in Chapter 7.

Danger of overcooking fried fish.

V.

Poaching and Simmering (638-642)

Review basic simmering, submersion poaching, and shallow poaching procedures in Chapter 14.

Advantages of poaching at low temperature.

How to handle poached fish to preserve appearance and prevent it from breaking up.

VI.

Steaming and Mixed Cooking Techniques (643-650)

Review steaming and sous vide procedures in Chapter 14.

Mixed cooking techniques include moist-heat methods with little or no added liquid, resulting in concentrated, flavorful juices.

VII.

Seafood Served Raw (651-655)

Emphasize sanitation guidelines.

Chapter Overview and Suggestions In Chapter 18 (Cooking Poultry), basic cooking procedures are not repeated since they are essentially the same as for meats; specific variations for poultry are noted. In this chapter, on the other hand, new cooking procedures are given, because fish and shellfish require special kinds of treatment. Students should be encouraged to compare fish cooking procedures with the corresponding procedures for meats, in order to see how they are similar and how they are different, and to be able to explain the differences they find.

Again, the emphasis in this chapter is on developing practical skills through hands-on practice. If only a few recipes can be practiced by students, concentrate on the most basic recipe for each cooking method: Baking: Baked Cod Fillets Portugaise or any variation (p. 617) Broiling: Broiled Fish Steaks Maitre d’Hotel or variation (p. 623) Sautéing and Pan-Frying: Fillets of Sole Meunière, Doré, or Amandine (p. 629) Deep-Frying: Fish and Chips (Chapter 14, p. 433) or Fried Breaded Fish Fillets (p. 634) Poaching: Poached Whole Fish or Fish Steaks (submersion method; p. 640) and/or Sole Vin Blanc (shallow poaching; Chapter 14, p. 438) (or as demonstration) Different types of fish may be substituted in recipes, depending on cost, availability, and regional preferences. Expensive items may, of course, be omitted, although it would be beneficial to students to have at least one lobster preparation demonstrated by the instructor.

The chapter includes information on serving raw seafood items. The emphasis should be on careful purchasing and on strict sanitation rules.

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Key Points to Review What are the steps in the basic procedure for baking fish? Describe guidelines for success in baking fish. p. 616: Baking What is braising of fish, and how does it compare to baking? pp. 616-617: Moist Baking or Braising What are the steps in the basic procedure for broiling or grilling fish? Describe guidelines for success in broiling and grilling fish. pp. 622-627: Broiling and Grilling. Also see p. 424 in Chapter 14.

What are the steps in the basic procedure for sautéing fish à la meunière? p. 628: Procedure for Cooking Fish à la Meunière What are the guidelines for success in sautéing and pan-frying fish? p. 628: Guidelines for Sautéing and Pan-Frying Fish What kinds of fish and seafood items are most appropriate for deep-frying? p. 634: Deep-Frying Why is fish usually breaded or battered before being deep-fried? p. 634: Deep-Frying What are the steps in the basic procedure for poaching fish in court bouillon (submersion poaching)? Describe guidelines for success in poaching fish in court bouillon. pp. 638-642: Poaching and Simmering. Also see p. 434 in Chapter 14.

What tools and procedures are used for steaming fish? How is fish cooked en papillote? p. 643: Steaming and Mixed Cooking Techniques What are five safety guidelines for serving raw fish items? p. 651: Seafood Served Raw What is seviche? How is it made? pp. 651, 655: Seafood Served Raw What is the basic meaning of the term sushi? How is sushi rice made? pp. 651, 652: Seafood Served Raw What is seafood tartare, and how is it made? pp. 651, 654: Seafood Served Raw What is tuna carpaccio, and how is it made? p. 651: Seafood Served Raw 3

Sample Test Questions Multiple Choice 1.

The term à la meunière refers to (a) a fish sauce thickened with beurre manié. (b) steamed mussels. (c) a style of sautéed or pan-fried fish. (d) compound butter used to garnish broiled fish steaks.

2.

To apply the standard breading procedure to fish fillets, you pass them through (a) first flour, then egg wash, then bread crumbs, then season them with salt and pepper. (b) first flour, then egg wash, then bread crumbs. (c) first egg wash, then seasoned bread crumbs. (d) first milk, then egg wash, then bread crumbs.

3.

Court bouillon is (a) a mixture of water, acid, and seasonings, used to poach fish. (b) a mixture of white wine, fish fumet, and herbs. (c) a clear fish soup. (d) none of these.

4.

The best cooking temperature for poaching trout is __________. (a) 140º–160ºF (60º–70ºC) (b) 160º–180ºF (70º–82ºC) (c) 180º–200ºF (82º–93ºC) (d) 212ºF (100ºC)

5.

To poach small fish and fish portions in court bouillon, start them in (a) simmering liquid. (b) boiling liquid. (c) cold liquid.

6.

To poach large fish in court bouillon, start them in (a) simmering liquid. (b) boiling liquid. (c) cold liquid.

7.

Fish __________. (a) have very little connective tissue (b) turn soft and mushy if they are overcooked (c) require the same cooking procedures as meat and poultry (d) all of these

4

8.

Whole fish or portions of fish baked in the oven may also be referred to as __________. (a) roasted (b) carpaccio (c) meunière (d) en papillote

9.

Broiled and grilled seafood items are becoming more popular because people perceive them as __________. (a) simpler (b) healthier (c) prepared quickly (d) all of these

10. When broiling fish, it is a good idea to __________. (a) use lean, rather than fat, fish (b) coat them with a heavy, protective layer of paprika (c) coat the fish lightly with fat before broiling to reduce drying (d) none of these 11. Which of the following is not one of the ingredients used to produce fish à la meunière. (a) butter (b) parsley (c) dill (d) lemon juice 12. When sautéing or pan-frying fish, it is best to __________. (a) use fat, rather than lean, fish (b) use one inch or more of fat in the pan (c) avoid coating the fish with anything before cooking (d) brown the more attractive side (the presentation side) of a piece of fish first 13. Although deep-fried fish may be neither subtle or refined, it can be of very high quality if

the __________. (a) frying oil is of good quality (b) fish is fresh and not overcooked (c) item is served without delay after cooking (d) all of these 14. The breading or batter used when deep-frying fish __________. (a) protects the fish from the frying fat (b) protects the frying fat from the fish (c) provides a crisp, flavorful, and attractive covering (d) all of these

5

15. Court bouillon can contain __________. (a) acid (b) water (c) herbs and seasonings (d) all of these 16. If a fish is cooked in court bouillon, it __________, (a) is usually a small piece of fish (b) can be served either hot or cold (c) is served in a sauce made from its cooking liquid (d) all of these 17. When making truite au bleu (blue trout), is it important to _________ before it is cooked. (a) freeze the trout (b) wash the trout thoroughly (c) remove the protective slippery coating of the trout (d) none of these 18. Which one of the following statements about poaching fish in court bouillon is not true? (a) Both fat and lean fish can be poached successfully in court bouillon. (b) Cook flavoring ingredients and fish at the same time in court bouillon. (c) Both hot and cold fish poached in court bouillon can be served with a mild vinaigrette. (d) Start shellfish, small fish, and portion cuts in hot court bouillon to preserve their flavors.

19. A poached fish can be removed from its cooking liquid without breaking it or damaging its

appearance by __________. (a) tying it loosely to a board (b) wrapping it in cheesecloth (c) using a special fish poacher with a rack (d) all of these 20. Poached fish can be glazed with a mixture containing its finished sauce plus __________. (a) egg yolk (b) Hollandaise sauce (c) lightly whipped cream (d) all of these 21. A __________ is used to glaze fish. (a) broiler (b) salamander (c) convection oven (d) either broiler or salamander

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22. The French cooking method called étuver can be accurately translated as __________. (a) to sweat (b) to poach and then glaze (c) to cook or steam in its own juices (d) both to sweat and to cook or steam in its own juices 23. If a fish is cooked en papillote, it is __________. (a) cooked by steaming (b) enclosed in a piece of parchment (c) cooked together with flavoring ingredients and sauce (d) all of these 24. If you decide to serve raw fish to your customers, be sure you do all of the following except

__________. (a) keep the fish cold (b) serve only freshwater fish (c) use only the freshest possible fish (d) handle the fish as little as possible 25. Which set of words completes the following sentence correctly? Fish for fish tartare is

__________, and fish for fish carpaccio is __________. (a) raw, cooked (b) cooked, raw (c) chopped, sliced (d) sliced, chopped

True/False 26. Small fish fillets should be baked at a low temperature, about 225ºF or 107ºC, in order to

prevent them from drying out.

27. Broiled fish must be sprinkled generously with paprika to give it an appetizing color.

28. Thin fish fillets may be placed on sheet pans and broiled on only one side.

29. Butter for sautéing fish should be clarified, because whole butter is likely to burn.

30. Sautéed fish fillets should be served with the skinned side down.

31. Broiled or sautéed fish should be allowed to rest for 15 minutes before serving.

32. A pressure steamer may be used to tenderize shellfish items such as clams and lobster tails.

33. Grilled fish portions are usually served coated with a flavorful sauce.

34. Fish fillets must always have the skin removed before being broiled.

35. Freshwater fish is better than ocean fish for dishes made with raw seafood.

36. The main ingredient in sushi is raw fish.

37. Seviche is a dish of seasoned, raw fish that has been marinated in an acid mixture.

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Visual Assessment 38. In the picture, the fish is being prepared by what method of cooking? (a) En papillote (b) Marinière (c) à l'Americaine (d) Grenabloise

39. True or false? The Japanese term for the preparation of fish shown is called maki.

Math (Metric) For each of the math questions, write the correct answer on the lines below.

40. The crab cakes recipe yields 4.5 kilograms of crab cake mixture. Suppose that the portion size of the crab cake is increased to make 150 grams cakes. How many crab cakes can be made? __________ 41. The crab cakes recipe yields 4.5 kilograms of crab cake mixture. If the portion size of the original recipe is decreased to 75 grams per person, how many servings can be made? __________ 42. If we wish to make 100 crab cakes (90 grams a piece) for service, how much crab cake mixture, in kilograms, will have to be made? __________ 43. For a banquet dinner, each guest will be served a 2 crab cakes (90 grams apiece). How many guests can be accommodated with the original recipe yield of 2.5 kilograms? Round up to the whole number. __________ Math (U.S.) For each of the math questions, write the correct answer on the lines below.

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44. The crab cakes recipe yields 5 pounds of crab cake mixture. Suppose that the portion size of the crab cake is increased to make 5 ounce cakes. How many crab cakes can be made? __________ 45. The crab cakes recipe yields 5 pounds of crab cake mixture. If the portion size of the original recipe is decreased to 2.5 ounces per person, how many servings can be made? __________ 46. If we wish to make 100 crab cakes (3.0 ounces a piece) for service, how much crab cake mixture, in pounds, will have to be made? __________ 47. For a banquet dinner, each guest will be served a 2 crab cakes (3 ounces apiece). How many guests can be accommodated with the original recipe yield of 5 pounds? __________

Answers to Test Questions Multiple Choice 1. c 9. d 2. b 10. c 3. a 11. c 4. b 12. d 5. a 13. d 6. c 14. d 7. a 15. d 8. a 16. b True/False 26. F 27. F 28. T 29. T 30. T 31. F

17. d 18. b 19. d 20. d 21. d 22. d 23. d 24. b

25. c

32. F 33. F 34. F 35. F 36. F 37. T

Visual Assessment 38. a 39. F Math (Metric) 40. 30 41. 60 42. 9 kg 43. 14 guests Math (U.S.) 44. 16 45. 32 46. 18.75 pounds 47. 13 guests

9

Answers to Questions for Discussion 1.

2.

3.

4.

5.

6.

7.

Great care must be taken not to overcook them. Also, they should be basted with oil or butter to keep them from drying out. (616, 622) Heat a small amount of clarified butter in a sauté pan. Season the fish and dredge in flour, shaking off the excess. Place the fish in the pan and sauté, turning once, until both sides are browned and the fish is cooked. Plate the fish and sprinkle with lemon juice and chopped parsley. Pour hot beurre noisette over the fish and serve. (628-629) The flesh side, or the side against the bone. Not the skin side (unless the fish has an attractive skin and the skin is left on). (628) Poach it on a rack, or tie it loosely to a board, so that it can be lifted out, or wrap it in cheesecloth so that it can be lifted out as in a sling. (638) A temperature of 160º–180ºF (70º–80ºC) is enough to cook fish, and it reduces the likelihood of overcooking. (638) Combine the finished sauce with egg yolk, hollandaise, and/or lightly whipped cream, so that it will brown more readily. Alternatively, combined the reduced cooking liquid with Mornay sauce instead of fish velouté. (638) (1) Use only the freshest possible fish. (2) Buy the fish from a reliable purveyor. (3) Use only saltwater seafood from clean waters. Do not use freshwater fish, which may contain parasites. (4) Observe the strictest sanitation procedures. (5) Keep the fish cold, and handle as little as possible. (651)

10

CHAPTER 21 Salad Dressings and Salads Chapter Goals After studying this chapter, the student should be able to: 1. Identify the major salad dressing ingredients.

2. Prepare the following: oil and vinegar dressings, mayonnaise and mayonnaise-based

dressings, cooked dressings, and specialty dressings.

3. Identify and describe five different salad types, and select appropriate recipes for use as

an appetizer, accompaniment, main course, separate course, or dessert salad.

4. Identify a dozen popular salad greens; list six categories of other salad ingredients, and recognize several examples from each category.

5. Judge the quality of fruits and complete the pre-preparation procedures for fruit.

6. Identify the four basic parts of a salad.

7. Prepare and arrange salads that achieve maximum eye appeal.

8. Set up an efficient system for producing salads in quantity.

9. Prepare the following types of salads: green, vegetable, bound, fruit, combination, and gelatin.

10. Set up a successful salad bar and buffet service.

Chapter Outline Outline and page numbers

Points of emphasis

Salad Dressings I.

Ingredients (658-659)

Vinegars and oils: types and quality factors.

II.

Oil-and-Vinegar Dressings (660662)

How to prepare basic vinaigrette and variations.

III.

Emulsified Dressings (663-666)

How to prepare mayonnaise; other emulsified dressings and mayonnaise-based dressings.

IV.

Other Dressings (666-668)

How to prepare cooked salad dressing.

I.

Types of Salads (668-669)

How to plan appropriate salads into the menu

II.

Ingredients (669-679)

Importance of freshness and variety of ingredients.

Salads

1

III.

IV.

Arrangement and Presentation (679-681) Recipes and Techniques (681712)

Identification and selection of salad greens Selection and pre-preparation of fresh fruits.

The parts of a salad.

How to give salads eye appeal.

How to crisp salad greens.

Importance of thorough mise en place.

How to prepare basic salads: green salads; vegetable, grain, legume, and pasta salads; bound salads; fruit salads; combination salads; gelatin salads.

How to handle unflavored gelatin.

Chapter Overview and Suggestions This is the first laboratory chapter in the book that isn’t concerned primarily with cooking procedures. Emphasis should be on careful and thorough preparation and on selection, arrangement, and plating. If students are to go on to more advanced garde manger courses, it is particularly important here to get them acquainted with the principles of cold food preparation.

Demonstrations and lab sessions should be planned to include: Preparation of at least one or two of each basic kind of salad.

Preparation of a variety of salad dressings appropriate to the salads being prepared. It is good practice for the students to make fresh mayonnaise in large enough quantities for all the mayonnaise-based dressings to be prepared, instead of relying on commercial mayonnaise.

Production and plating of at least some salads in quantity, including how to set up the station (p. 681).

You may wish to review the first section of Chapter 4 (Menus, Recipes, and Cost Management) as part of the discussion of types of salads (pp. 668-669).

Parts of Chapter 29 (Food Presentation) may be referred to here in relation to arrangement and presentation of salads.

If students have already studied Chapter 36, you may want to point out that the procedure for making Cooked Dressing (p. 667) is the same as that for making pastry cream.

Key Points to Review What kinds of oils and vinegars are used in salad dressings? What are their quality factors?

2

pp. 669-678: Ingredients In addition to oil and vinegar, what are the other major ingredients in most salad dressings? pp. 669-678: Ingredients How do you make a basic vinaigrette? pp. 660-662: Oil-and-Vinegar Dressings; Basic Vinaigrette How do you make mayonnaise? pp. 663-665: Preparation of Mayonnaise What are the five main types of salad, as categorized by their place in menus? What kinds of salad are appropriate for each category? pp. 668-669: Types of Salads What are the main categories of salad ingredients? Give examples of each. pp. 669-670: Ingredients What are the most important varieties of salad greens? Describe them. pp. 671-673: Lettuce and Other Salad Greens What fruits are used in the kitchen? How is each kind judged for quality? What prepreparation techniques are used for each? pp. 673-678: Fresh Fruits: Evaluating and Preparing What are the four parts of a salad? Do all salads have all four parts? pp. 679-680: The Structure of a Salad What are the basic guidelines for arranging salads? p. 680: Guidelines for Arranging Salads What are the steps in the basic procedure for making green salads? p. 682: Basic Procedure for Making Green Salads What are the guidelines for making vegetable, legume, grain, and pasta salads? p. 686: Guidelines for Making Vegetable, Legume, Grain, and Pasta Salads What is a bound salad? What are the guidelines for making bound salads? pp. 694-699: Bound Salads What are the guidelines for making fruit salads? p. 700: Guidelines for Making Fruit Salads What are the guidelines for making arranged or composed salads? p. 703: Guidelines for Preparing Composed Salads 3

What are the guidelines for making gelatin salads? p. 710: Guidelines for Making Gelatin Salads What guidelines should be kept in mind when planning and setting up a salad bar? pp. 712: Salad Bars and Buffet Service

4

Sample Test Questions Multiple Choice 1.

Another name for romaine lettuce is (a) cos lettuce. (b) bibb lettuce. (c) escarole. (d) endive.

2.

Another name for chicory is (a) limestone lettuce. (b) radicchio. (c) loose-leaf lettuce. (d) curly endive.

3.

Which of the following has a tightly packed pointed head made up of pale yellow-green to white, crisp waxy leaves with a slightly bitter flavor? (a) cos lettuce (b) Belgian endive (c) witloof chicory (d) both Belgian endive and witloof chicory

4.

Broad-leaf endive is also known as (a) escarole. (b) cos lettuce. (c) bibb lettuce. (d) Chinese cabbage.

5.

Which of the following kinds of salads is most often served as a lunch main course? (a) vegetable salad. (b) combination salad. (c) green salad. (d) gelatin salad.

6.

Which of the following salads is made with green beans, potatoes, lettuce, tuna, and olives? (a) Chef’s Salad. (b) Waldorf Salad (c) Salade Niçoise (d) Garden Salad

7.

Which of the following salads is made with apples, celery, and walnuts? (a) Panzanella (b) Salade Niçoise 5

8.

9.

(c) Jellied Fruit Salad (d) Waldorf Salad Vinegars used for salad dressings contain approximately ___________. (a) 2% acidity (b) 5% acidity (c) 8% acidity (d) 10% acidity The purpose of a separate course salad is to __________. (a) cleanse the palate (b) stimulate the appetite (c) substitute for a main course (d) provide a satisfying end to a meal

10. Iceberg lettuce __________. (a) wilts faster than other greens (b) is the most common green lettuce (c) is seldom mixed with other greens because of its distinctive flavor (d) all of these 11. Which of the following is a mixture of tender, young baby lettuces? (a) mâche (b) treviso (c) arugula (d) mesclun 12. Arugula is also known as __________. (a) Rocket (b) Rugula (c) Radicchio (d) both Rocket and Rugula 13. Which of the following is not one of the four basic parts of a salad? (a) base (b) border (c) garnish (d) dressing 14. Which of the following describes a good way to prepare and plate salads? (a) Arrange the salad so that it covers the rim of the plate. (b) Use as many different colors of ingredients as you can fit on the plate. (c) Cut salad ingredients in large enough pieces so that customers will be able to identify them. (d) Make sure that the ingredients of a salad lie as flat as possible on the plate so that customers have an easy time picking them up with their forks.

6

15. When preparing salads, it is important to __________. (a) wash and drain the greens thoroughly (b) arrange them on plates that are not too cold (c) add dressings as soon as possible to prevent wilting (d) be sure that the greens are not exposed to air circulation 16. Bound salads differ from combination and vegetable salads in that they are usually mixed with a(n) __________ during preparation. (a) antioxidant (b) oil and vinegar combination (c) thick dressing, such as mayonnaise (d) warm dressing 17. Which of the following statements about grain and pasta salads is false? (a) Grains for salads should be undercooked, because they will absorb more moisture from the dressing. (b) Cooked grains may be marinated before being included in salads. (c) Pastas and vegetables to be used in the same salad should be cooked separately. (d) Pasta salads should be made with a tart, flavorful dressing to make up for the bland taste of the cooked pasta.

18. Fruit salads can be __________. (a) dessert salads (b) appetizer salads (c) part of combination luncheon plates (d) all of these 19. Chef’s Salad is an example of a _____ salad. (a) gelatin (b) bound (c) vegetable (d) composed 20. Which of the following salads is most likely to be served as a main course? (a) simple (b) bound (c) vegetable (d) composed 21. If you were reading a history of gelatin salads, you would find that they are closely related to __________. (a) soups (b) aspics (c) bound salads (d) emulsified salads 7

22. When maintaining a salad bar, it is important to __________. (a) wipe the edges of dressing containers (b) refill containers before they begin to look depleted (c) clean up the debris that has been scattered by customers (d) all of these 23. Which of the following is the best order for arranging items along a salad bar? (a) plates → crackers and breads → mixed greens → dressings → condiments (b) condiments → crackers and breads → dressings → plates → mixed greens (c) plates → mixed greens → condiments → dressings → crackers and breads (d) mixed greens → dressings → plates → condiments → crackers and breads 24. Salad dressings __________. (a) are sometimes considered cold sauces (b) serve the same functions as sauces (c) are liquids or semi-liquids used to flavor salads (d) all of these 25. Salad dressings and sauces both __________. (a) enrich (b) add flavor (c) add moisture (d) all of these 26. Which of the following is not one of the basic types of salad dressings commonly used today? (a) cooked (b) appetizer (c) oil and vinegar (d) mayonnaise-based 27. Of the following oils, __________ oil has the most distinctive taste. (a) corn (b) olive (c) soybean (d) safflower 28. Extra virgin olive oil is __________. (a) an example of a winterized oil (b) made from the first pressings of olives (c) often used in the restaurant business because of its relatively low cost (d) a blend of two or more grades of olive oil

8

29. __________ vinegar is aged in wooden barrels. (a) Cider (b) Raspberry (c) Distilled (d) Balsamic 30. __________ vinegar is usually preferred for the best-quality oil-and-vinegar dressings. (a) Wine (b) Cider (c) White (d) none of these 31. Which of the following statements is correct about Roquefort cheese? (a) It is a brand name French blue cheese. (b) It is the same as Danish blue cheese. (c) It is produced in Switzerland. (d) It is relatively inexpensive in comparison to other cheeses.

32. The type of lettuce used in Caesar salad is __________. (a) iceberg (b) romaine (c) Boston (d) none of these 33. The following is the correct order for items to be arranged on a salad bar: (a) plates, condiments, mixed greens, salad dressings (b) plates, mixed greens, condiments, salad dressings (c) plates, salad dressings, condiments, mixed greens (d) mixed greens, salad dressings, condiments, plates 34. __________ is the most important emulsified dressing. (a) Italian (b) French (c) Vinaigrette (d) Mayonnaise 35. When making mayonnaise, it is essential to __________. (a) add the oil all at once (b) use highly flavored ingredients (c) have all the ingredients as cold as possible (d) whip the egg yolks well in a bowl before adding oil True/False 36. Two types of salad greens that should not normally be used by themselves are escarole

and chicory.

9

37.

38.

39.

40.

41.

42.

43.

44.

45.

46.

47.

Stainless steel knives are best for cutting salad ingredients.

Cooked foods to be mixed with mayonnaise must be chilled before mixing.

Canned pineapple should not be added to gelatin salads, because the gelatin will not set.

Solid ingredients should be mixed with a gelatin mixture as soon as the gelatin has congealed.

If lemon juice is added to a gelatin salad, the amount of gelatin may have to be increased.

To make mayonnaise, you may use up to 1 cup (250 mL) of oil per large egg yolk.

Vinaigrette is a type of permanent emulsion.

Cooked salad dressing looks like mayonnaise but often contains no oil and is thickened with starch.

Mesclun is a mixture of tender, baby lettuces.

Mâche is a bitter, slightly tough salad green that should always be mixed with milder, more tender greens.

Radicchio and treviso both have red leaves.

Visual Assessment 48. Identify the type of lettuce. (a) iceberg lettuce (b) Boston lettuce (c) romaine lettuce (d) Chinese cabbage

49. Identify the type of lettuce. (a) iceberg lettuce (b) Boston lettuce (c) romaine lettuce (d) Chinese cabbage

10

50. Identify the type of lettuce. (a) iceberg lettuce (b) Boston lettuce (c) romaine lettuce (d) Chinese cabbage

51. Identify the type of lettuce. (a) loose-leaf lettuce (b) escarole or broad-leaf lettuce (c) chicory or curly endive (d) frisée

52. Identify the type of lettuce. (a) loose-leaf lettuce (b) escarole or broad-leaf lettuce (c) chicory or curly endive (d) frisée

53. Identify the type of lettuce. (a) loose-leaf lettuce (b) escarole or broad-leaf lettuce (c) chicory or curly endive (d) frisée

11

54. Identify the type of lettuce. (a) loose-leaf lettuce (b) escarole or broad-leaf lettuce (c) Boston lettuce (d) frisée

55. Identify the type of lettuce. (a) Belgian endive (b) Chinese cabbage (c) chicory or curly endive (d) frisée

56. Identify the type of lettuce. (a) Belgian endive (b) Chinese cabbage (c) chicory or curly endive (d) frisée 57. Identify the type of lettuce. (a) spinach (b) watercress (c) arugula (d) mesclun 58. Identify the type of lettuce. (a) spinach (b) watercress (c) arugula (d) mesclun

12

59. Identify the type of lettuce. (a) spinach (b) watercress (c) arugula (d) mesclun

60. Identify the type of lettuce. (a) spinach (b) watercress (c) arugula (d) mesclun

61. Identify the type of lettuce. (a) lola rossa (b) red oak leaf (c) alfalfa sprouts (d) microgreens 62. Identify the type of lettuce. (a) lola rossa (b) red oak leaf (c) alfalfa sprouts (d) microgreens 63. Identify the type of lettuce. (a) lola rossa (b) red oak leaf (c) alfalfa sprouts (d) microgreens

13

64. Identify the type of lettuce. (a) lola rossa (b) red oak leaf (c) alfalfa sprouts (d) microgreens

65. Identify the type of lettuce. (a) tatsoi (b) mizuna (c) mâche (d) microgreens

66. Identify the type of lettuce. (a) tatsoi (b) mizuna (c) mâche (d) microgreens

67. Identify the type of lettuce. (a) tatsoi (b) mizuna (c) mâche (d) microgreens

14

68. Identify the type of lettuce. (a) radicchio (b) treviso (c) dandelion greens (d) microgreens

69. Identify the type of lettuce. (a) radicchio (b) treviso (c) dandelion greens (d) microgreens 70. Identify the type of lettuce. (a) radicchio (b) treviso (c) dandelion greens (d) microgreens

71. Identify the fruit. (a) apples (b) pears (c) nectarines (d) mangos

72. Identify the fruit. (a) apricots (b) kumquats (c) nectarines (d) mangos

15

73. Identify the fruit. (a) bananas (b) kumquats (c) figs (d) mangos

74. Identify the fruit. (a) blackberries (b) blueberries (c) raspberries (d) cranberries

75. Identify the fruit. (a) blackberries (b) blueberries (c) raspberries (d) cranberries

76. Identify the fruit. (a) blackberries (b) blueberries (c) raspberries (d) cranberries

77. Identify the fruit. (a) white currants (b) blueberries (c) raspberries (d) cranberries

16

78. Identify the fruit. (a) white currants (b) blueberries (c) raspberries (d) cranberries

79. Identify the fruit. (a) strawberries (b) blueberries (c) raspberries (d) cranberries

80. Identify the fruit. (a) strawberries (b) cherries (c) raspberries (d) cranberries

81. Identify the fruit. (a) coconut (b) figs (c) guava (d) kiwi

82. Identify the fruit. (a) coconut (b) figs (c) guava (d) kiwi

17

83. Identify the fruit. (a) kumquats (b) calimyrna figs (c) guava (d) kiwi 84. Identify the fruit. (a) grapefruit (b) grapes (c) guava (d) kiwi 85. Identify the fruit. (a) kumquats (b) black mission figs (c) guava (d) kiwi

86. Identify the fruit. (a) red grapefruit (b) grapes (c) guava (d) kiwi

87. Identify the fruit. (a) red grapefruit (b) grapes (c) guava (d) kiwi

18

88. Identify the fruit. (a) red grapefruit (b) grapes (c) guava (d) kiwi

89. Identify the fruit. (a) red grapefruit (b) grapes (c) guava (d) kiwi 90. Identify the fruit. (a) red grapefruit (b) kumquats (c) guava (d) kiwi

91. Identify the fruit. (a) lemons (b) kumquats (c) limes (d) litchis 92. Identify the fruit. (a) lemons (b) kumquats (c) limes (d) litchis 93. Identify the fruit. (a) lemons (b) kumquats (c) limes (d) litchis

19

94. Identify the fruit. (a) mangos (b) kumquats (c) limes (d) litchis 95. Identify the fruit. a) cantaloupe b) honeydew c) canary melon d) crenshaw melon

96. Identify the fruit. (a) cantaloupe (b) honeydew (c) canary melon (d) crenshaw melon

97. Identify the fruit. (a) watermelon (b) honeydew (c) canary melon (d) crenshaw melon

98. Identify the fruit. a) nectarines b) oranges c) blood oranges d) tangerines

20

99. Identify the fruit. (a) nectarines (b) oranges (c) blood oranges (d) tangerines

100. Identify the fruit. (a) nectarines (b) oranges (c) blood oranges (d) tangerines

101. Identify the fruit. (a) nectarines (b) oranges (c) blood oranges (d) tangerines

102. Identify the fruit. (a) papaya (b) passion fruit (c) peaches (d) pears

103. Identify the fruit. (a) papaya (b) passion fruit (c) peaches (d) pears

21

104. Identify the fruit. (a) papaya (b) passion fruit (c) peaches (d) pears 105. Identify the fruit. (a) papaya (b) passion fruit (c) pineapple (d) quinces

106. Identify the fruit. (a) pomegranates (b) passion fruit (c) plums (d) quinces

107. Identify the fruit. (a) pomegranates (b) prickly pears (c) rhubarb (d) quinces

108. Identify the fruit. (a) pomegranates (b) prickly pears (c) rhubarb (d) quinces

22

109. Identify the fruit. (a) pomegranates (b) prickly pears (c) rhubarb (d) quinces

Math (Metric) For each of the math questions, write the correct answer on the lines below.

110. The Goat Cheese and Walnut Salad requires 7 grams of black pepper to make 12 portions of the salad. How much black pepper will be required to make 36 portions of salad?

111. The Goat Cheese and Walnut Salad requires 125 grams of walnut pieces to make 12 portions of the salad. How many kilograms of walnuts are required for 150 portions of the salad? Round your answer to the nearest tenth.

112. The Goat Cheese and Walnut Salad requires 180 grams of endive to make 12 portions of the salad. How many kilograms of endive are required for 100 portions? Round your answer to the nearest hundredth.

113. The Goat Cheese and Walnut Salad requires 240 ml of vinaigrette to make 12 portions of the salad. How many liters of vinaigrette are required to make 100 portions of salad?

Math (U.S.) For each of the math questions, write the correct answer on the lines below.

114. The Goat Cheese and Walnut Salad requires 1.5 teaspoons of black pepper to make 12 portions of the salad. In tablespoons, how much black pepper will be required to make 36 portions of salad? Round your answer to the nearest tenth. ________________ 115. The Goat Cheese and Walnut Salad requires 4.5 ounces of walnut pieces to make 12 portions of the salad. How many pounds of walnuts are required for 150 portions of the salad? Round your answer to the nearest tenth. ________________ 116. The Goat Cheese and Walnut Salad requires 6 ounces of endive to make 12 portions of the salad. How many pounds of endive are required for 100 portions? Round your answer to the nearest hundredth. ________________ 117. The Goat Cheese and Walnut Salad requires 8 fluid ounces of vinaigrette to make 12 portions of the salad. How many cups of vinaigrette are required to make 100 portions of salad? Express your answer as a fraction. ________________

23

Answers to Test Questions Multiple Choice 1. a 11. d 2. d 12. d 3. d 13. b 4. a 14. c 5. b 15. a 6. c 16. c 7. d 17. a 8. b 18. d 9. a 19. d 10. b 20. d

21. b 22. d 23. c 24. d 25. d 26. b 27. b 28. b 29. d 30. a

31. a 32. b 33. b 34. d 35. d

True/False 36. T 43. F 37. T 44. T 38. T 45. T 39. F 46. F 40. F 47. T 41. T 42. F Visual Assessment 48. a 64. d 49. c 65. a 50. b 66. b 51. a 67. c 52. b 68. a 53. c 69. b 54. d 70. c 55. a 71. a 56. b 72. a 57. a 73. a 58. b 74. a 59. c 75. b 60. d 76. d 61. a 77. a 62. b 78. c 63. c 79. a

80. b 81. a 82. b 83. b 84. a 85. b 86. a 87. b 88. c 89. d 90. b 91. a 92. c 93. d 94. a 95. a

96. b 97. b 98. a 99. b 100. c 101. d 102. a 103. b 104. c 105. c 106. a 107. b 108. d 109. c

Math (Metric) 110. 21 grams 24

111. 1.6 kg 112. 1.5 kg 113. 2 liters Math (U.S.) 114. 1.5 tbsp 115. 3.5 pounds 116. 3.125 pounds 117. 8 1/3 cups

Answers to Questions for Discussion 1.

2.

3.

4.

5.

6.

7.

8.

Unlimited number of possible answers. See pages 668-669 for discussion.

Salad dressings can cause lettuce and other ingredients to wilt. They should not be added to green salads until service time (either in the kitchen or in the dining room) or they may be served separately for the customer to add. (681, 682) (a) Wash lettuce for underliners. Crisp it in the refrigerator. (b) Prepare the dressing. Keep it refrigerated until step (d). (c) Chop walnuts. Wash and dice celery. Cover and refrigerate. (d) Wash the apples. Core and dice them and add immediately to the dressing. (e) Add walnuts and celery and mix thoroughly. Cover and refrigerate. (f) Arrange lettuce underliners on cold plates. Keep refrigerated. (g) As close as possible to service time, place the apple mixture on to lettuce bases and add garnish. Keep refrigerated until the moment of service. (681, 700) Wash and drain. Refrigerate in colanders covered with clean, damp towels, or in specifically designed perforated plastic bins. Do not seal too tightly or pack too firmly.

(682) Any of the listed ingredients may be mixed together except avocado slices, which will not only discolor if cut too early b ut will break up and become mushy, and tomato wedges, which are too soft and juicy to be mixed with the other ingredients.

The day before or first thing in the morning: Wash and crisp all greens. Cook potatoes; dice and place in marinade; cool and then chill. Prepare dressings.

The morning of service: Prepare other vegetables ingredients for green salads and potato salads. Combine potato salad ingredients and dressing; keep refrigerated. Mix green salad ingredients (except dressing). Cut grapefruit into wedges.

An hour or so before service: Plate green salads. Plate potato salads. Plate underliners for avocado and grapefruit salads. Keep refrigerated on trays.

As close as possible to service: Cut avocado and grapefruit salads.

The amount of gelatin will probably have to be increased to compensate for the vinegar. (710) Have all ingredients at room temperature.

Beat the egg yolks well before adding other ingredients.

Add the oil very slowly at first.

Add no more than 8 oz (250 mL) per large egg yolk.

25

If the emulsion breaks, beat an egg yolk or two or some good prepared mayonnaise in a bowl, and very slowly beat in the broken mayonnaise. (664)

26

CHAPTER 22 Sandwiches Chapter Goals After studying this chapter, the student should be able to: 1.

2.

3.

4.

5.

6.

Select, store, and serve fresh, good-quality breads for sandwiches.

Use sandwich spreads correctly.

Identify the most popular types of sandwich fillings.

Set up an efficient sandwich station.

Prepare the major types of sandwiches to order.

Prepare sandwiches in quantity.

Chapter Outline Outline and page numbers

Points of emphasis

I.

Breads (716-717)

Types of sandwich breads; proper storage.

II.

Spreads (717)

How to handle butter and mayonnaise for sandwiches.

III.

Fillings (717-718)

Types of fillings for sandwiches and how to handle them.

IV.

Types of Sandwiches (719-720)

Eight basic categories of hot and cold sandwiches.

V.

Making Sandwiches (720-733)

How to set up a station for prepared-toorder sandwiches.

How to set up a station for preparing sandwiches in quantity.

How to prepare and serve popular types of sandwiches.

How to make traditional pizza.

1

Chapter Overview and Suggestions This chapter may be incorporated into your program in a number of ways: as a separate unit; as part of a pantry unit, along with salads and other cold foods; as part of a unit on entrée preparations; or as part of a unit on short-order cooking.

However you plan to teach this chapter, we suggest you give the students experience both in preparing sandwiches to order and in preparing sandwiches in quantity, since these two procedures are quite different. Proper mise en place should be emphasized.

Traditional pizzas are included in this section. Consisting of a bread product with toppings, they can be considered hot, open-face sandwiches. Nevertheless, you may wish to teach this subject separately—for example, in the same unit as Italian-style pastas, risottos, and polenta.

Key Points to Review What kinds of spread are used for sandwiches? What is their purpose? p. 717: Spreads What categories of ingredients are used for sandwich fillings? List as many examples of each category as possible. pp. 717-718: Fillings What are the major kinds of hot and cold sandwiches? pp. 719-720: Types of Sandwiches How is a typical sandwich station set up and organized? What equipment is used? pp. 720-721: Setting up the Station for Prepared-to-Order Sandwiches What are the steps in the procedure for making simple cold sandwiches in quantity? p. 721: Procedure for Making Simple Cold Sandwiches in Quantity

Sample Test Questions Multiple Choice 1.

Which of the following is not a basic component of a sandwich? (a) bread (b) filling (c) spread (d) garnish

2.

There are several methods to protect the freshness of bread. Which of the following is not one of them? (a) freeze it (b) refrigerate it (c) store it at room temperature 2

3.

(d) wrap it in a moisture-tight wrapper The purpose of a spread in a sandwich is to __________. (a) add flavor (b) add moisture or "mouth feel" (c) protect the bread from soaking up moisture from the filling (d) all of these

4.

Which of the following would you not do when preparing a large quantity of simple sandwiches? (a) Arrange bread slices in rows on a sanitary tabletop. (b) Spread all the slices with the desired spread. (c) Make sure fillings are at room temperature. (d) Wear gloves.

5.

A good reason for cutting meats and poultry into thin slices for sandwiches is that ____________________________. (a) thin slices are more tender (b) a sandwich made from thin slices is easier to eat (c) many thin slices make a thicker sandwich than one or two thick slices of the same total weight (d) all of these

6.

The recipe for which of the following types of sandwiches is most likely to contain beaten eggs as one of its ingredients? (a) grilled (b) deep-fried (c) simple hot (d) open-face hot

7.

A simple cold sandwich is called "simple" because it __________. (a) is made with just two slices of bread (b) is made from a few simple ingredients (c) can be assembled in only a few seconds (d) can be made by any kitchen personnel, regardless of their intelligence

8.

Which of the following combinations is correct? (a) reuben → tea sandwich (b) cheeseburger → simple sandwich (c) club → open-faced sandwich (d) submarine → multidecker sandwich

9.

Sandwiches are usually cut before serving so that they __________. (a) are easier to handle and eat (b) make a more attractive presentation (c) appear to contain more ingredients than they actually do (d) both are easier to handle and eat and make a more attractive presentation 3

10. ____________________ are small sandwiches made from bread with the crusts removed. (a) Tea sandwiches (b) Club sandwiches (c) Wraps (d) Panini 11. Panini can be classified as _______________ . (a) multidecker sandwiches (b) hot, open-face sandwiches (c) grilled sandwiches (d) tea sandwiches True/False 12. Bread that must be kept for more than one day should be refrigerated.

13. French bread becomes stale faster than regular white bread.

14. A club sandwich is a multidecker sandwich made of three slices of toast, chicken or turkey, lettuce, tomato, and sometimes other ingredients.

15. Pre-preparation is important for making sandwiches in quantity, but it is not important on the short-order station because all sandwiches are made to order.

16. Sandwich bread should have a firm, not soft, texture.

17. Hard-crusted breads, such as French bread, must be kept wrapped in order to keep the crust crisp.

18. Butter helps protect bread from soaking up moisture from the sandwich filling better than mayonnaise does.

19. Wrap sandwiches are not made with yeast bread but with flour tortillas.

20. In order to make panini sandwiches, it is essential to have a special sandwich press.

21. Wrap sandwiches should be served uncut so that the filling will stay inside the sandwich.

22. Moist pastes or purées, such as pesto or hummus, should never be used as sandwich spreads because they will soak into the bread.

Math (Metric) For each of the math questions, write the correct answer on the lines below.

23. If we wish to make 24 sandwiches, how much trimmed zucchini will be required? The original recipe yields 8 sandwiches and requires 240 grams of zucchini (with a yield of 75%)?

24. Suppose that we want to decrease the amount of onion to 180 grams? What will be the new as-purchased quantity of onion if the original recipe required 240 grams to make 8 sandwiches? The onion has an 85% yield. Round your number up to the whole number.

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25. If the yield percentage of onion is decreased to from 85% to 80%, how much more onion will have to be ordered to make 16 sandwiches? Assume that the original recipe required 250 grams of onion to make 8 sandwiches. ________________ 26. What amount of bell pepper will be required to make 32 sandwiches if the yield is improved to 85%? Assume that the original recipe required 250 grams of bell pepper (at a yield of 82%) to make 8 sandwiches. Remember to round your answer to the nearest tenth.

Math (U.S.) For each of the math questions, write the correct answer on the lines below.

27. If we wish to make 24 sandwiches, how much trimmed zucchini will be required? The original recipe yields 8 sandwiches and requires 8 ounces of zucchini (with a yield of 75%)?________________ 28. Suppose that we want to decrease the amount of onion to 6 ounces? What will be the new as-purchased quantity of onion if the original recipe required 8 ounces to make 8 sandwiches? The onion has an 85% yield. Round your answer to the nearest tenth. ________________ 29. If the yield percentage of onion is decreased to from 85% to 80%, how much more onion will have to be ordered to make 16 sandwiches? Assume that the original recipe required 8 ounces of onion to make 8 sandwiches. ________________ 30. What amount of bell pepper will be required to make 32 sandwiches if the yield is improved to 85%? Assume that the original recipe required 8 ounces of bell pepper (at a yield of 82%) to make 8 sandwiches. Round your answer to the nearest tenth. ________________

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Answers to Test Questions Multiple Choice 1. d 8. b 2. b 9. d 3. d 10. a 4. c 11. c 5. d 6. b 7. a True/False 12. F 13. T 14. T 15. F 16. T 17. F 18. T 19. T

20. F 21. F 22. F

Math (Metric) 23. 720 grams 24. 212 grams 25. 625 grams 26. 1.2 kg Math (U.S.) 27. 24 ounces 28. 7.1 ounces 29. 20 ounces 30. 37.6 ounces

6

Answers to Questions for Discussion 1.

2.

3.

4.

5.

Keep the bread tightly wrapped, except for French bread. Store it at room temperature, away from ovens or hot equipment. Bread to be held should be frozen at once and thawed the day it is to be used. (716-717) Sandwiches made with mayonnaise should be served immediately or refrigerated at once and kept refrigerated until served. (717) Ingredients are prepared ahead of time. Ingredients and equipment are arranged for maximum efficiency. As far as possible, they should be within easy reach of both hands.

Storage should include proper refrigeration for sandwich fillings. Equipment includes spreaders, spatulas, knives, a cutting board, scoops, portion scale, sometimes a power slicer, and cooking equipment needed for hot sandwiches. (720-721) Except for a spreader, a knife, and food wrapping and storage materials, about all that’s needed for a quantity sandwich station is a large table. Bread slices are arranged in rows on the tabletop, and a sort of assembly line method is used. (720-721) To make the sandwich easier to handle and eat, and to make a more attractive presentation possible. (722)

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CHAPTER 23 Hors d’Oeuvres Chapter Goals After studying this chapter, the student should be able to: 1.

2.

3.

4.

5.

6.

Name and describe the two principal methods of serving hors d’oeuvres at a reception.

Prepare canapés.

Prepare hors d’oeuvre cocktails and relishes.

Prepare dips.

Prepare a variety of other hors d’oeuvres, including antipasti, bruschette, and tapas.

Name and describe the three types of sturgeon caviar, and name and describe three other kinds of caviar.

Chapter Outline Outline and page numbers

Points of emphasis

I.

Serving Hors d’Oeuvres (736)

Two basic service methods: butler and buffet.

II.

Canapés (736-740)

Structure of canapés; how to prepare bases; how to assemble canapés.

III.

Cocktails (740)

IV.

Relishes (740-741)

How to prepare a selection of other hors d’oeuvres. Overview of various categories and types of hors d’oeuvres.

V.

Dips (741-743)

VI.

Miscellaneous Hors d’Oeuvres (744-761)

Chapter Overview and Suggestions Perhaps the most important topic in this chapter is the first, canapés. These are basic techniques that all students should learn at some point. Raw vegetable relishes (crudités) and dips are perhaps next in importance. Beyond these, the subject of hors d’ oeuvres is large and varied; individual recipes, either our own or those in this book, may be included as time permits.

Remaining sections and recipes can be covered as time allows. Students should at least be given a general overview of basic types of hors d’oeuvres: cocktails, relishes, dips,

1

antipasti, bruschette, and tapas, as well as a basic understanding of the types of caviar and proper service of caviar.

Key Points to Review What are the two styles of hors d’oeuvre service? Describe each. p. 736: Serving Hors d’Oeuvres What are canapés? What are the three components of canapés? pp. 736-740: Canapés What are the guidelines for assembling canapés? p. 739: Guidelines for Assembling Canapés What are hors d’oeuvre cocktails? What are relishes? p. 740: Cocktails pp. 740-741: Relishes What is the proper consistency for dips? p. 741-743: Dips What do the following terms mean: antipasto; bruschetta; tapas? Give examples of each. pp. 744-746: Miscellaneous Hors d’Oeuvres What does the term caviar, when used by itself, mean? What are the three types of sturgeon caviar? Give the names and descriptions of three other types of caviar. pp. 745-746: Caviar

Sample Test Questions Multiple Choice 1.

Hors d'oeuvres are usually all of the following except __________. (a) small in size (b) bland in flavor (c) served before dinner (d) meant to stimulate the appetite

2.

The literal meaning of the French term hors d'oeuvre is __________. (a) outside the work (b) before the main course (c) to heat up the appetite (d) in the hour before dinner 2

3.

4.

Which of the following is not a normal component of a canapé? (a) base (b) filling (c) spread (d) garnish Canapé spreads often have sharp or spicy flavors in order to __________. (a) stimulate the appetites of those who eat them (b) mask the flavors of the leftovers from which they are often made (c) make diners more thirsty so that they will consume more expensive alcohol with their meals (d) dull the appetite so diners will eat less of the more expensive foods served later in the meal

5.

Which of the following is not true of hors d'oeuvre cocktails? (a) They are usually served piping hot. (b) They can be made of seafood or fruit. (c) They are usually served at the beginning of a meal. (d) They can be accompanied by a tart or tangy sauce.

6.

An hors d’oeuvre made of seafood, accompanied by a tart or tangy sauce, and served well-chilled, often on a bed of crushed ice, is a(n) __________. (a) crudité (b) canapé (c) cocktail (d) antipasto

7.

A crudité is a __________. (a) dip (b) raw vegetable (c) type of cocktail (d) pickled vegetable

8.

A dip has the proper consistency when it is __________. (a) thick enough to stick to the items used as dippers (b) not so thick that it cannot be scooped up without breaking the dipper (c) both of these (d) neither of these

9.

In which of the following cities are you most likely to find the most authentic antipasti? (a) Paris (b) Rome (c) Tokyo (d) Madrid

10. Which of the following statements about butler-style service of hors d’oeuvres is false? (a) Hot and cold items should not be served on the same tray.

3

(b) For attractive presentation, each tray should hold a large variety of different hors d’oeuvres. (c) Items presented on trays should be small enough to be eaten in one or two bites. (d) Cocktail napkins should be offered along with the hors d’oeuvres.

11. Which type of caviar has the largest eggs? (a) sevruga (b) osetra (c) beluga (d) malassol 12. When caviar is labeled “malassol,” it ______________________________ . (a) has the largest eggs (b) is made with relatively little salt (c) come from fish from the Baltic sea (d) comes from North American fish 13. A characteristic of tapas is that they _____________________________. (a) are meant to be served with drinks (b) are originally from Spain (c) are often eaten from plates with a fork rather than by hand (d) all of these 14. Which of the following is least likely to be served butler-style? (a) amuse bouche (b) canapés (c) raw vegetables with dips (d) bruschette 15. Bruschetta might be defined as ________________ . (a) seafood cocktail (b) mixture of chopped tomato, seasonings, and olive oil (c) Italian-style garlic toast (d) hors d’oeuvres intended to be served with drinks 16. If caviar is packaged without the name of a fish it comes from, that means it comes from ________________ . (a) sturgeon (b) salmon (c) whitefish (d) trout True/False 17. Canapés consist of three parts: base, spread, and garnish.

18. Canapés should have a rich, mild flavor that is satisfying to the appetite.

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19. Canapés hold well and may be made a day in advance, placed on trays, covered, and held in the refrigerator until needed.

20. Fruit cups served as cocktails should be sweet rather than tart.

21. A crudité is a raw vegetable served as an hors d’ oeuvre.

22. Olives and beet pickles are examples of relishes.

23. Sardines, ham, and pickled peppers are three examples of foods that can be served as antipasti.

Math (Metric) For each of the math questions, write the correct answer on the lines below.

24. We have a blue cheese dip recipe that yields 1.5 liters of dip and requires 360 grams of cream cheese. Calculate the RCF to determine the amount of cream cheese needed for our desired yield of 5 liters of blue cheese dip. Round your answer to the nearest tenth.

25. We have a blue cheese dip recipe that yields 1.5 liters of dip and requires 300 grams of cream cheese. How much cream cheese is needed for our desired yield of 7 liters of blue cheese dip?

26. We have a blue cheese dip recipe that yields 1.5 liters of dip and requires 180 ml of mayonnaise. How much mayonnaise is needed for our desired yield of 3 liters of blue cheese dip?

27. We have a blue cheese dip recipe that yields 1.5 liters of dip and requires 150 ml of milk. How much milk is needed for our desired yield of 5 liters of blue cheese dip?

28. We have a blue cheese dip recipe that yields 1.5 liters of dip and requires 270 grams of cream cheese. Calculate the RCF to determine the amount of cream cheese needed for our desired yield of 10 liters of blue cheese dip.

Math (U.S.) For each of the math questions, write the correct answer on the lines below.

29. We have a blue cheese dip recipe that yields 1.5 quarts of dip and requires 12 ounces of cream cheese. Calculate the RCF to determine the amount of cream cheese needed for our desired yield of 5 quarts of blue cheese dip. Round your answer to the nearest tenth. ________________ 30. We have a blue cheese dip recipe that yields 1.5 quarts of dip and requires 10 ounces of cream cheese. How much cream cheese is needed for our desired yield of 7 quarts of blue cheese dip? Remember to round your answer to the nearest hundredth. ________________ 31. We have a blue cheese dip recipe that yields 1.5 quarts of dip and requires 6 ounces of mayonnaise. How much mayonnaise is needed for our desired yield of 3 quarts of blue cheese dip? ________________

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32. We have a blue cheese dip recipe that yields 1.5 quarts of dip and requires 5 fluid ounces of milk. How much milk is needed for our desired yield of 5 quarts of blue cheese dip? Remember to round your answer to the nearest hundredth. ________________ 33. We have a blue cheese dip recipe that yields 1.5 quarts of dip and requires 9 ounces of cream cheese. Calculate the RCF to determine the amount of cream cheese needed for our desired yield of 10 quarts of blue cheese dip. Round your answer to the nearest tenth. ________________

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Answers to Test Questions Multiple Choice 1. b 7. b 2. a 8. c 3. b 9. b 4. a 10. b 5. a 11. c 6. c 12. b True/False 17. T 18. F 19. F 20. F 21. T 22. T

13. d 14. a 15. c 16. a

23. T

Math (Metric) 24. 3.3 25. 1400 grams or 1.4 kg 26. 360 ml 27. 499.5 ml or 0.5 liter 28. 1800 grams or 1.8 kg Math (U.S.) 29. 3.3 30. 46.7 ounces 31. 12 ounces 32. 16.67 ounces 33. 6.7

7

Answers to Questions for Discussion 1.

2.

3.

4.

5.

6.

7.

8.

In butler-style service, hors d’oeuvre selections are offered by service staff carrying small trays as they pass among the assembled group. Six guidelines are detailed on p.

736. To summarize them: Small, bite-size items. Easily handled by guests. Simple, attractive arrangement on trays. Usually one variety, or at most two or three similar types, per tray. Hot and cold items on separate trays. Dips can be presented in bowl on same tray.

Assemble the canapés as close to serving time as possible. Toasting the bases also helps. (739) (a) Grind the ingredients or chop them very fine. (b) Adjust the liquid ingredients and mayonnaise so that the spread has the right thickness or consistency. (c) Check the seasonings and possibly increase them to make the spread more piquant or stimulating. (738) Many fruit salads may be served as cocktails, but make sure that they are pleasantly tart and not too sweet, since the purpose of a cocktail is to stimulate the appetite. (740) It must not be so thick that it cannot be scooped up without breaking the chip or cracker, but it must be thick enough to stick to the items used as dippers. (741) Cured meats (salami, prosciutto, bologna, etc.), seafood items (canned sardines, anchovies, and tuna), hard-cooked and stuffed eggs, cheeses, relishes, vegetables à la grecque, cooked beans or other vegetables in vinaigrette. (744) Toast slices of Italian bread, rub with cut garlic, and drizzle with olive oil. Salt and pepper to taste. (745, 758) Served ice cold, preferably on a bed of ice, with a nonmetallic spoon and no accompaniments. (746)

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CHAPTER 24 Breakfast Preparation Chapter Goals After studying this chapter, the student should be able to: 1.

2.

3.

4.

5.

6.

7.

Describe the composition of eggs and the major differences among grades.

Store eggs properly.

Prepare the following egg items: hard-, medium-, and soft-cooked eggs; poached eggs; fried eggs; baked eggs; scrambled eggs; omelets, entrée soufflés; and savory custards.

List the key differences between waffle batter and pancake batter, and prepare each.

Prepare French toast, and identify the common variations possible by changing the basic ingredients.

Prepare each of the two general types of cooked breakfast cereals.

Identify the three most common breakfast meats and prepare them.

Chapter Outline Outline and page numbers

Points of emphasis

Eggs I.

Understanding Eggs (764–767)

Composition; grades and quality factors.

Temperatures at which eggs coagulate; importance of cooking at low temperatures.

How to ensure success when whipping egg whites.

II.

Cooking Eggs (768–779)

How to cook egg dishes: simmered in the shell, poached, fried, shirred, scrambled, omelets, soufflés, quiches.

Breakfast Breads, Cereals, and Meats I.

Pancakes and Waffles (780–782)

II.

French Toast (782–784)

How to prepare basic breakfast items: pancakes, waffles, French toast, hot cereals, bacon, ham, sausage.

1

III.

Cereals (784)

IV.

Breakfast Meats (784–785)

Chapter Overview and Suggestions Although this chapter may be taught as a separate unit, many instructors will want to include it as part of a larger pantry unit, along with Chapters 21–23. In addition, eggs make a natural study unit with dairy products, so you might combine Chapters 24 and 25 Pancakes and waffles may be taught together with Chapter 32, Quick Breads, because the mixing methods for these breakfast items is the same as that for muffins and a number of other bread items.

In the egg section, repeated student practice is necessary for the students to begin to master such techniques as flipping eggs in a fry pan or making poached eggs.

Demonstrations by the instructor are, of course, essential for teaching omelet making.

Key Points to Review What are the three components of a whole shell egg? Describe each of these components. p. 764: Composition How are eggs graded for size and quality? What are the grades? p. 765: Grades and Quality How should egg products be stored? p. 765: Maintaining Quality What are five guidelines to keep in mind when whipping egg white foams? p. 767: Foams What are the procedures for simmering eggs in the shell? p. 768: Procedures for Simmering Eggs in the Shell What are the steps in the procedure for poaching eggs? p. 769: Procedure for Poaching Eggs What are the steps in the procedure for frying eggs to order? p. 770: Procedure for Frying Eggs to Order What are the steps in the procedure for making baked eggs? p. 771: Procedure for Making Baked Eggs What are the steps in the procedure for making scrambled eggs? p. 772: Procedure for Scrambling Eggs What are the steps in the procedure for making a French omelet?

2

p. 774: Procedure for Making a French Omelet What are the steps in the procedure for making entrée soufflés? p. 777: General Procedure for Preparing Entrée Soufflées How does pancake batter differ from waffle batter? p. 780: Ingredients and Procedures How can a basic French toast recipe be modified to create variety? p. 782: French Toast What are the steps in the procedure for cooking whole, cracked, or flaked cereals? What are the steps in the procedure for cooking granular cereals? p. 784: Procedure for Cooking Whole, Cracked, or Flaked Cereals; Procedure for Cooking Granular Cereals How are bacon, ham, and sausages prepared for breakfast service? pp. 784–785: Breakfast Meats

Sample Test Questions Multiple Choice 1.

The highest Canadian egg grade is (a) A. (b) B. (c) C. (d) none of these

2.

Most written recipes calling for fresh shell eggs are based on what size egg? (a) jumbo (b) extra large (c) large (d) medium

3.

Whole beaten eggs coagulate or are cooked at about what temperature? (a) 140ºF (60ºC) (b) 156ºF (69ºC) (c) 185ºF (85ºC) (d) 212ºF (100ºC)

4.

A custard mixture made of whole eggs plus milk coagulates at about what temperature? (a) 140ºF (60ºC) (b) 165ºF (74ºC) (c) 185ºF (85ºC) 3

(d) 212ºF (100ºC)

4

5.

Green egg yolks in hard-cooked eggs can be prevented by (a) adding a little vinegar to the cooking water. (b) boiling in salted water. (c) using low temperatures and short cooking time. (d) adding baking soda to the cooking water.

6.

Egg whites will whip up into a better foam if (a) they are well chilled. (b) they have a small amount of oil added to them. (c) they have a small amount of baking soda added to them. (d) they are at room temperature.

7.

One way to make hard-cooked eggs is to place them into boiling water, adjusting the heat, and simmering for (a) 3–4 minutes. (b) 5–7 minutes. (c) 12–13 minutes. (d) 15–20 minutes.

8.

The base for a standard cheese soufflé is made from (a) milk thickened with roux. (b) milk thickened with liaison (egg yolks and cream). (c) velouté sauce. (d) melted cheese.

9.

A custard baked in a pastry shell is called a (a) quiche. (b) fondue. (c) frittata. (d) sirniki.

10. Waffle batter differs from pancake batter because (a) it contains more fat. (b) it contains less liquid. (c) it contains more fat and it contains less liquid. (d) none of these.

11. The principal purpose of the chalazae in an egg is to __________. (a) prevent it from breaking (b) hold the yolk in the center (c) provide a space called an air cell (d) prevent air from entering the egg

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12. Which set of words completes the following sentence correctly? If, when an egg is broken, its yolk __________ and it __________, then you know it is __________. (a) lays flat, spreads over a large area, old (b) stands up high, spreads over a small area, fresh (c) both of these (d) neither of these 13. Which of the following is true about eggs? (a) As eggs age, they become more dense. (b) The easiest-to-peel eggs are those that are the freshest. (c) Flavors and odors cannot penetrate the shell of an egg. (d) They can lose as much as one grade in a day if they are stored at room temperature.

14. A chef wants to make an omelet with the frozen eggs that were delivered to his kitchen this morning. He will have a problem doing this because __________. (a) frozen eggs are not well suited for omelets (b) these eggs have probably not been pasteurized (c) the eggs will take approximately two days to thaw in the refrigerator (d) all of these 15. When cooking eggs, you should not ___________. (a) let them coagulate (b) cook them too long (c) cook them at too high a temperature (d) cook them too long or cook them at too high a temperature 16. Tough, watery scrambled eggs are most likely the result of __________. (a) overcooking (b) undercooking (c) using low grade eggs (d) incomplete coagulation 17. Which of the following may keep egg whites from foaming properly? (a) adding some sugar to the egg whites before beating them (b) letting eggs come to room temperature before beating them (c) adding cream of tartar to the egg whites before beating them (d) letting some yolk get into the egg whites when cracking the eggs 18. Which set of words completes the following sentence correctly? An American omelet is __________, and a French omelet is __________. (a) easier to learn, harder to learn (b) faster to prepare, slower to prepare (c) cooked with high heat, cooked with low heat (d) made by stirring the eggs, made by lifting the eggs

6

19. A frittata is a flat omelet that originated in __________. (a) Italy (b) Spain (c) China (d) France 20. A baked soufflé contains all of the following elements except __________. (a) a base (b) egg whites (c) whipped cream (d) a flavor ingredient 21. Which of the following statements about custards is false? (a) A quiche is a custard. (b) The internal temperature of custards must exceed 190°F (88°C). (c) There are two types of custards, stirred custards and baked custards. (d) A custard is a liquid that is thickened or set by the coagulation of egg protein.

22. Waffles differ from pancakes because __________. (a) waffle batter contains less fat (b) waffle batter is slightly thinner (c) separately beaten egg whites are often folded into waffle batter (d) all of these 23. The most common fault in the production of French toast is to __________. (a) cook it on a griddle (b) use white Pullman bread (c) let the bread soak too long in the batter (d) none of these 24. A good way to prepare a large quantity of bacon is to cook it in a(n) __________. (a) oven (b) sauté pan (c) steam kettle (d) microwave oven 25. Canadian bacon is most similar to __________. (a) ham (b) bacon (c) sausage links (d) sausage patties

7

True/False 26. Grade A eggs are the best to use for poaching and frying.

27. Eggs in the shell readily absorb flavors and odors from other foods.

28. Egg whites that have been whipped too long look grainy and dry.

29. Properly poached eggs have firm whites and yolks.

30. Properly cooked fried eggs have crisp, well-browned edges.

31. Eggs Benedict are shirred eggs and Canadian bacon on an English muffin, topped with hollandaise sauce.

32. True French omelets are made rapidly over high heat.

33. Conditioned omelet pans should be scoured well after each use to prevent the eggs from sticking.

34. The procedure for making pancake batter includes sifting together the dry ingredients, adding the combined liquid ingredients to the dry ingredients, and beating well to make a smooth batter.

35. Bacon should be cooked at a high temperature to make it crisp.

36. To make hot cornmeal mush, the cornmeal should be mixed with a little cold liquid before being added to the hot liquid, in order to prevent lumping.

37. Eggless egg substitutes can be used in baked goods but not in egg dishes such as omelets.

Math (Metric) For each of the math questions, write the correct answer on the lines below.

38. To the nearest cent, calculate the total cost of the recipe by finding the total cost of each of the ingredients and adding them all together. _________________ Ingredients Amount Amount EP Unit Total in Cost ($) Converted ($/unit) Units Leeks 120 g 6.20/kg Yellow squash 300 g 5.95/kg Butter 30 g 6.20/kg Spinach 240g 4.65/kg Eggs 6 ea 2.75/dozen 39. The summer squash, spinach, and leek frittata recipe requires 400 g of yellow squash. If the EP unit cost of the ingredient is $5.95 per kg, what is the total cost of the ingredient?

40. The summer squash, spinach, and leek frittata recipe requires 5 eggs and 60 ml of milk.

If milk costs $1.25 per liter and the eggs cost $2.75 per dozen, what is the new total cost of these two ingredients?

8

41. The summer squash, spinach, and leek frittata recipe requires 180 g of spinach. If the EP unit cost of the ingredient is $4.65 per kg, what is the total cost of the ingredient?

9

Answers to Test Questions Multiple Choice 1. d 11. b 2. c 12. c 3. b 13. d 4. c 14. c 5. c 15. d 6. d 16. a 7. c 17. d 8. a 18. a 9. a 19. a 10. c 20. c True/False 26. F 27. T 28. T 29. F 30. F 31. F 32. T 33. F

21. b 22. c 23. d 24. a 25. a

34. F 35. F 36. T 37. T

Math (Metric) 38. $5.20 39. $2.38 40. $1.23 41. $0.84

Answers to Questions for Discussion 1.

2.

3.

4.

Poached and fried: Grade AA, because they hold their shape best.

Hard-cooked: either Grade A, or Grade AA that have been held a few days in the refrigerator. Very fresh eggs are hard to peel.

Scrambled: any grade as long as you are certain they have a good flavor, because shape or firmness of the whole egg is not important. (765) It’s not a good idea, because the high temperature can cause toughness and can turn the yolk green. (766-767) Because the fat contained in even a trace of yolk will prevent the whites from attaining proper volume when whipped. If you break the eggs one at a time into a small bowl, accidentally breaking a yolk will contaminate only one white, not the whole bowlful.

(767) The egg whites will be tough and dull, not shiny, and the flavor of the eggs will be affected. (769) 10

5.

6.

The sugar makes the egg white foam more stable. (767, 781) Soak the break long enough to allow the batter to penetrate. Griddle at lower heat so that the French toast will cook through by the time it is browned. (782)

11

CHAPTER 25 Dairy and Beverages Chapter Goals After studying this chapter, the student should be able to: 1.

2.

3.

4.

5.

6.

7.

Describe the major milk, cream, and butter products.

Explain why milk curdles and why it scorches, and identify the steps to take to prevent curdling and scorching.

Whip cream.

Describe the most important kinds of cheese used in the kitchen.

Store and serve cheese properly.

Cook with cheese.

Prepare coffee and tea.

Chapter Outline Outline and page numbers

Points of emphasis

Dairy Products I.

Milk and Cream (788– 790)

Identification of fresh and cultured milk and cream products.

How to avoid curdling when cooking with milk and cream.

How to whip cream.

II.

Butter (790–791)

III.

Cheese (791-800)

Characteristics, grades, and storage of butter and margarine.

Identification of popular types of cheese.

How to store and serve cheese.

How to cook with cheese and prepare cheese dishes.

1

Coffee and Tea I.

Coffee (800–803)

Basic principles of coffee making: grind and brewing time; proportion of coffee to water; proper brewing and holding temperatures; clean equipment.

How to make coffee in an urn.

II.

Tea (803–805)

Identification of various espresso drinks.

How to brew tea properly.

Chapter Overview and Suggestions The material in this chapter can be covered in many ways: for example, as part of a unit with eggs and other breakfast items, as part of a broader pantry course, or as part of a unit on general food product and ingredient identification. Milk, cream, and butter could be studied as background material in a unit on sauces.

The core of this chapter consists of product identification. If time is limited, focus can be on milk, cream, and butter identification and basic cooking principles, saving the longer section on cheeses for a more advanced unit.

Key Points to Review What are three types of pasteurization? Describe them. p. 788: Pasteurization What are the major milk, cream, and butter products? pp. 788–790: Milk and Cream p. 790: Butter What is curdling? How can it be prevented? How can scorching of milk products be prevented during cooking? pp. 789–790: Problems in Cooking Milk and Cream Products What guidelines should be observed when whipping cream? p. 790: Whipping Cream What are five categories of cheese based on type of ripening? Give examples of each category. pp. 791–792: Composition pp. 793–797: Varieties How should cheese be stored and served? p. 797: Storage and Service 2

What guidelines should be observed when cooking with cheese? p. 797: Guidelines for Cooking with Cheese What nine guidelines should be observed when making coffee? p. 801: Basic Principles of Coffee Making What is the procedure for making coffee in an urn? p. 802: Procedure for Making Coffee in an Urn What is espresso? What popular drinks are made from espresso? pp. 803: Espresso Drinks What is the procedure for making hot tea? Iced tea? p. 804: Procedure for Making Hot Tea; Procedure for Making Iced Tea

Sample Test Questions Multiple Choice 1.

Milk that has been heat treated to kill disease-causing organisms is called (a) certified. (b) homogenized. (c) pasteurized. (d) fortified.

2.

Heavy whipping cream has a fat content of (a) 10–12 percent. (b) 16–22 percent. (c) 28–33 percent. (d) 35–40 percent.

3.

Which of the following causes milk to curdle? (a) acids (b) tannins (c) heat (d) all of these

4.

Which of the following is not an example of unripened cheese? (a) cottage cheese (b) cream cheese (c) munster cheese (d) pot cheese

5.

Which of the following is not a soft-ripened cheese? (a) Brie (b) Gruyère 3

6.

(c) Liederkranz (d) Camembert Which of the following is an example of a blue cheese? (a) Stilton (b) Liederkranz (c) Edam (d) Fontina

7.

Coffee made in an urn requires a brewing time of (a) 2–4 minutes. (b) 4–6 minutes. (c) 6–8 minutes. (d) 8–10 minutes.

8.

Proper proportions for brewing coffee are one pound (450 g) of coffee to (a) one gallon of water (4 liters). (b) two quarts of water (2 liters). (c) two gallons of water (8 liters). (d) four gallons of water (16 liters).

9.

Proper water temperature for brewing coffee is (a) 160º–180ºF (70º–82ºC). (b) 195º–200ºF (90º–93ºC). (c) 212ºF (100ºC). (d) none of these

10. To hold coffee for service (a) hold it at 185º–190ºF (85º–88ºC) for no more than 30 minutes. (b) hold it at 185º–190ºF (85º–88ºC) for up to 4 hours. (c) hold it at 200º–212ºF (93º–100ºC) for up to 1 hour. (d) refrigerate, then reboil at service time.

11. _________________________ consists of 3.5 percent fat, 8.5 percent nonfat milk solids, and 88 percent water. (a) Skim milk (b) Whole milk (c) Low-fat milk (d) Half-and-half 12. Raw milk __________. (a) is pasteurized before it is sold (b) is may contain disease-causing bacteria (c) is milk fresh from the dairy animal, before any processing (d) all of these

4

13. __________ is a type of fermented milk. (a) Yogurt (b) Condensed milk (c) Evaporated milk (d) Homogenized milk 14. Which of the following is not a problem associated with cooking milk and cream products? (a) curdling (b) scorching (c) evaporation (d) formation of scum or skin 15. Cream with a fat content of _____ percent or more can be whipped to a foam. (a) 10 (b) 20 (c) 25 (d) 30 16. Clarified butter has had its __________ removed. (a) fat (b) salt (c) milk solids (d) cholesterol 17. ____________________contains approximately 80 percent fat. (a) Butter (b) Margarine (c) Both butter and margarine (d) Neither butter nor margarine 18. __________ may contain rennet. (a) Butter (b) Cream (c) Cheese (d) Yogurt 19. Which of the following combinations is correct? (a) bacteria-ripened from the inside → Roquefort and Stilton (b) washed-rind → Limburger and Liederkranz (c) blue-veined → Brie, Camembert, and St. André (d) mold rind → Cheddar, Swiss, Gouda, and Parmesan 20. __________ is not a major component of cheese. (a) Fat (b) Water 5

(c) Protein (d) Carbohydrate 21. Milk from ________________ is used in Italy to make a kind of mozzarella that is softer and more delicate than regular mozzarella. (a) cows (b) goats (c) sheep (d) water buffaloes 22. Camembert is __________. (a) hard enough to grate (b) creamy and flavorful (c) strongly aroma (d) similar in taste to Roquefort 23. Which of the following is not a blue-veined cheese? (a) Stilton (b) Provolone (c) Roquefort (d) Gorgonzola 24. Banon, Boucheron, Montrachet, and Chèvre are made from milk from _______________. (a) cows (b) goats (c) Guernseys (d) Sheep 25. Processed cheeses __________ natural cheeses. (a) contain one or more (b) do not keep as well as (c) are ripened or aged longer than (d) are stronger in flavor and have a superior texture than 26. Which of the following statements about cheese is correct? (a) The longer a cheese has aged, the shorter time it will keep fresh. (b) For maximum flavor, it is important to always serve cheese chilled. (c) When serving a grated cheese, it is always best to grate the cheese immediately before serving it. (d) To release the maximum flavor during cooking, it is important to use high temperatures when cooking with cheese.

27. When cooking with cheese, it is important to remember that __________. (a) aged cheeses melt more slowly than young cheeses (b) cheese becomes tough and stringy when heated too much (c) young cheeses add more flavor to foods than aged cheeses (d) all of the above 6

7

28. Coffee is grown in all the following countries or regions except __________. (a) Africa (b) Norway (c) Colombia (d) Indonesia 29. Espresso is associated with all the following except __________. (a) small cup (b) after dinner (c) strong and dark (d) equal amounts of coffee and milk 30. When making coffee, it is important to __________. (a) always brew with water that is between 220º–230°F (105º–110°C) (b) use 500 g of coffee for each 7.5 to 10.5 L of water (c) avoid the use of tap water (i.e., use only chemically softened water) (d) hold the coffee at no more than 160°F (70°C) for no more than three hours 31. When making tea, it would be a mistake to __________. (a) use a stainless steel teapot (b) let the tea steep for more than one minute (c) use less than one teaspoon of tea per cup (d) all of these 32. Milk labeled _________________ can be stored unrefrigerated for up to 10 months before opening. (a) ultra-pasteurized (b) UHT (c) homogenized (d) None of the above. Milk should always be refrigerated 33. Cheese labeled “triple-crème” contains how much fat? (a) At least 30 percent (b) At least 50 percent (c) At least 60 percent (d) At least 75 percent 34. ______________________ can be defined as a cheese that is made on the farm where the dairy animals are raised, using milk from only those animals. (a) Specialty cheese (b) Artisan cheese (c) Farmstead cheese (d) Limited-production cheese

8

35. The ingredients in a chai beverage are _________________ . (a) milk, tea, spices, sugar (b) black tea, spices (c) espresso, steamed milk (d) herbal tea, sugar, milk 36. Most of the world’s finest coffees are made from the variety called ___________ . (a) mocha (b) java (c) robusta (d) arabica 37. If crème fraîche is not available, you can easily make a similar product if you have ____________ and ________________ on hand. (a) milk, butter (b) heavy cream, sour cream (c) buttermilk, heavy cream (d) yogurt, half-and-half True/False 38. Sour cream, buttermilk, and yogurt are three examples of fermented or cultured dairy products.

39. For proper whipping, heavy cream and all equipment should be well chilled.

40. Roquefort cheese is made from sheep’s milk.

41. In general, aged cheese keeps longer than uncured cheese.

42. Cheeses should be stored unwrapped to allow for air circulation.

43. For best flavor, ripened cheeses should be served well chilled.

44. The fat content of a cheese, listed as a percentage, refers to how much fat the cheese would contain if all the moisture were removed from it.

45. Low temperatures should generally be used when cooking with cheese.

46. The process that changes fresh cheese curds into aged cheeses is called ripening.

47. Espresso is a strong, dark coffee made from heavily roasted coffee beans.

48. Coffee urns should be cleaned once a week.

49. A latte consists of equal parts espresso coffee and steamed milk.

9

Visual Assessment 50. Identify the type of cheese pictured here. (a) buffalo mozzarella (b) feta (c) Brie (d) Edam (e) Gorgonzola

51. Identify the type of cheese pictured here. (a) buffalo mozzarella (b) feta (c) Brie (d) Edam (e) Gorgonzola

52. Identify the type of cheese pictured here. (a) buffalo mozzarella (b) feta (c) Brie (d) Edam (e) Gorgonzola

53. Identify the type of cheese pictured here. (a) cheddar (b) feta (c) Brie (d) Edam (e) Gorgonzola

10

54. Identify the type of cheese pictured here. (a) Jarlsberg (b) feta (c) Brie (d) Edam (e) Gorgonzola

55. Identify the type of cheese pictured here. (a) goat cheese (b) feta (c) Brie (d) Edam (e) Gorgonzola

Math (Metric) For each of the math questions, write the correct answer on the lines below.

56. In grams, how much dry mustard is required for the Welsh Rabbit recipe to make 100 portions? Assume that the original recipe yields 25 portions and requires 8 grams of dry mustard.

57. How many grams of dry mustard are required for 150 portions of Welsh Rabbit?

Assume that the original recipe yields 25 portions and requires 8 grams of dry mustard.

58. How many liters of beer is required for 100 portions of Welsh Rabbit? Assume that the original recipe yields 25 portions and requires 575 ml of beer.

59. How much beer is required in ml to make 10 portions of Welsh Rabbit? Assume that the original recipe yields 25 portions and requires 575 ml of beer.

11

Answers to Test Questions Multiple Choice 1. c 11. b 2. d 12. d 3. d 13. a 4. c 14. c 5. b 15. d 6. a 16. c 7. b 17. c 8. c 18. c 9. b 19. b 10. a 20. d

21. d 22. b 23. b 24. b 25. a 26. c 27. b 28. b 29. d 30. b

31. c 32. b 33. d 34. c 35. a 36. d 37. c

True/False 38. T 45. T 39. T 46. T 40. T 47. T 41. T 48. F 42. F 49. F 43. F 44. T Visual Assessment 50. a 51. b 52. c 53. a 54. a 55. a Math (Metric) 56. 32 grams 57. 48 grams 58. 2.3 liters 59. 230 mL

Answers to Questions for Discussion 1.

2.

Curdling is a process by which proteins solidify and separate from the whey. To prevent this, avoid combining milk with strong acids unless a starch is present to act as a stabilizer. Reduce cooking temperatures. Salt lightly unless the milk has been stabilized by starch. Heat or temper milk before adding it to a hot liquid. (789) A washed-rind cheese has had its surface washed periodically with a brine during the first stages of ripening. Washed-rind cheeses usually have an orange or reddish rind 12

3.

4.

5.

6.

that is thinner than the rind of a mold-rind cheese. Many washed-rind cheeses have a pungent aroma when ripe. (791-792) Because at high heat, the proteins toughen and become stringy. (797) The proper grind depends on the extraction time of the equipment used. Too coarse a grind reduces the flavor of the brewed coffee. Too fine a grind makes it bitter. (801) Full procedure is on page 802. Key steps: Check that correct amount of water is available at brewing temperature. Fit filter in place. Spread a measured amount of ground coffee in an even layer in filter. Pass the correct amount of water through the grounds. Remove filter with grounds when brewing is finished. Mix the coffee.

Bring fresh, cold water to a boil. Pour it over the tea in a warmed pot or cup. Let steep 3 to 5 minutes. Remove the tea bag or strain off the tea from the loose leaves. (Full, detailed procedure is on p. 804.)

13

CHAPTER 26 Cooking for Vegetarian Diets Chapter Goals After studying this chapter, the student should be able to: 1.

2.

3.

4.

5.

6.

Describe the main types of vegetarian diets.

Describe complementary proteins and describe how to include them in the diet.

List three nutrients other than proteins that nonvegetarians get mostly from animal products, and describe how vegetarians can include these nutrients in their diets.

Name and describe five food types derived from soybeans.

Explain why refined sugar may not be permitted in a vegan diet.

List seven guidelines for building a vegetarian menu.

Chapter Outline Outline and page numbers I.

Understanding Vegetarian Diets (808-810)

Points of emphasis Types of vegetarian diets and foods allowed in each.

Critical nutrients for vegetarian diets: proteins, vitamin B12, vitamin D, calcium.

Understanding complementary proteins.

II.

Menus for Vegetarian Diets (810827)

Useful ingredients for vegetarian diets.

It is important to be aware of the origins of all ingredients when you present a menu choice as suitable for vegetarian diets.

Guidelines for building a vegetarian menu.

Chapter Overview and Suggestions The purpose of Chapter 26 is to give an overview of vegetarian diet restrictions and to prepare cooks for meeting the requirements of vegetarian diners. It is not intended, within the space of one chapter, to be a complete treatise on vegetarian cooking.

This chapter necessarily includes a discussion of nutrition. You may wish to include this material with your study of nutrition in Chapter 5. These two chapters may be combined as a unit.

1

The recipes in this chapter are designed as examples of the kinds of combinations that can be created to serve as nutritious main courses without the use of meat and fish products. Of course there are hundreds of recipes throughout the book that can also be used on vegetarian menus, especially in the four vegetable and starch chapters (10–13), as well as in the salad chapter (21). Other recipes for vegetarian soups, sauces, hors d’oeuvres, and other items can be found in the appropriate chapters. These recipes are designated by a heart icon.

Stress the importance of knowing the origins of all ingredients and how these ingredients fit within vegetarian diet restrictions. Note, for example, the discussion of sugar on p. 813. It is unethical to tell a vegetarian diner that a menu item contains no animal products when it in fact does. Cooks and service personnel must know the composition of the dishes they serve.

Key Points to Review What are the main types of vegetarian diet? What kinds of food can be eaten in each of these diets? p. 808: Types of Vegetarian Diets What are complete proteins? What are complementary proteins? How can complementary proteins be included in the diet? pp. 808-810: Nutritional Considerations In addition to protein, what other nutrients are of special concern to people who follow a vegetarian diet? How can these nutrients be included in the diet in healthy quantities? p. 810: Other Nutrients What foods are important sources of protein for vegetarians? pp. 809-810: Including Complementary Proteins in the Diet What foods commonly used in vegetarian diets are derived from soybeans? pp. 811-812: Soy Products What problems does sugar pose for vegan diets? p. 813: Sugar in Vegetarian Diets What are some ways nonvegetarian recipes can be modified to fit vegetarian diets? pp. 812-813: Modifying Recipes What guidelines should be followed when building a vegetarian menu? p. 815: Guidelines for Building a Vegetarian Menu

2

Sample Test Questions Multiple Choice 1.

Which of the following products is not made from soybeans? (a) tempeh (b) miso (c) tahini (d) tofu

2.

Which combination is not a good example of complementary proteins? (a) dried legumes and grains (b) milk and grains (c) dried legumes and nuts (d) grains and seeds

3.

Which of the following items does not contain complete protein? (a) millet (b) soybeans (c) quinoa (d) amaranth

4.

Which of the following types of tofu has the softest texture? (a) Japanese cotton tofu (b) Japanese silken tofu (c) Chinese firm tofu (d) Both Japanese silken tofu and Chinese firm tofu

5.

Lacto-vegetarians eat __________________________. (a) plant products only (b) plant products and dairy products (c) plant products, dairy, and fish (d) plant products and eggs

6.

Pesco-vegetarians eat ____________________________. (a) plant products only (b) plant products and eggs (c) plant products and fish (d) plant products, dairy, and eggs

7.

A vegan might not eat products containing sugar because ________________. (a) sugar raises the level of cholesterol in the blood (b) sugar cane is harvested with the use of animal labor (c) some sugar is refined with the use of animal products (d) None of these. Sugar is a plant product, so it can be included in vegan diets.

3

8.

Three nutrients are of special concern to vegetarians, because their main sources are animal products. These nutrients are __________________. (a) protein, calcium, and vitamin B12 (b) protein, iron, and calcium (c) vitamin B12, iron, and calcium (d) calcium, vitamin B6, and protein

9.

There are ___________ essential amino acids. (a) 7 (b) 8 (c) 9 (d) 10

10. Which of the following statement about complementary proteins and amino acids is false? (a) Complementary proteins must be eaten at the same meal to be used effectively by the body. (b) Amino acids are made into proteins in the body by attaching them to form long chains. (c) Most of the different kinds of amino acids can be made in the body so don’t need to be included in the diet. (d) Complementary protein foods are foods that, when combined in the body, supply all the essential amino acids.

11. The most widely eaten grain in the world is ___________. (a) corn (b) wheat (c) soybeans (d) rice 12. When soybeans are soaked, ground, boiled with water, and strained, the resulting liquid is called ______________. (a) soy milk (b) tempeh (c) lactose (d) miso 13. In vegan diets, the two most important foods for supplying protein are grains and ________________. (a) dairy products (b) dried legumes (c) seeds (d) nuts 14. The strongest-tasting type of miso is ____________. (a) red miso 4

(b) white miso (c) hatcho miso (d) akamiso 15. TVP is made from __________________. (a) soybeans (b) miso (c) dried kidney beans (d) dried eggs 16. Which of the following can be used in place of classical stock-based sauces in vegan diets? (a) salsas (b) vinaigrettes (c) flavored oils (d) all of these 17. The main source of calcium in most diets is ________________ . (a) supplements (b) dairy products (c) lean meats (d) fish 18. Which of the following nutrients is found only in animal products? (a) vitamin B6 (b) vitamin B12 (c) calcium (d) vitamin C 19. Which of the following products is frequently pressed and drained to make it drier and firmer? (a) tofu (b) tempeh (c) miso (d) TVP 20. Which of the following is true about the nutritional properties of TVP? (a) It is high in protein. (b) It is high in fiber. (c) It is low in cholesterol. (d) All of these are true.

21. Complete proteins are found in ______________. (a) eggs (b) dried legumes (c) brown rice (d) sesame seeds 5

6

22. Which of the following is not a legume? (a) pinto beans (b) chickpeas (c) peanuts (d) sunflower seeds 23. One disadvantage of using eggs as a source for protein in lacto-ovo-vegetarian diets is that ________________________________. (a) eggs are not eaten by lacto-ovo-vegetarians (b) eggs are low in protein (c) eggs are high in cholesterol (d) none of the above 24. A menu prepared to fit the diet of ______________ will be eaten by all categories of vegetarians. (a) pesco-vegetarians (b) lacto-ovo-vegetarians (c) vegans (d) lacto-vegetarians 25. Which nutrient is created in the skin when exposed to sunlight? (a) vitamin D (b) vitamin E (c) vitamin B6 (d) vitamin B12 Math (Metric) For each of the math questions, write the correct answer on the lines below.

26. If there are 12 scallions to a bunch, what is the recipe cost of scallions? Assume that the recipe requires 8 scallions and the EP Unit cost is $0.90 per bunch. ______________ 27. The Noodle Bowl with Stir Fried Vegetables recipe requires 4 cloves of garlic and the EP unit cost is $1.60 per kg. A head of garlic weighs 90 grams. If there are 15 cloves of garlic in one head, what is the cost of garlic in the recipe?

7

28. To the nearest cent, calculate the total cost of the Noodle Bowl with Stir Fried Vegetables recipe by finding the total cost of each of the remaining ingredients and adding them all together.

Ingredients

Amount

Vegetable oil Scallions

60 ml

Garlic cloves Ginger Carrots Red bell pepper Mushrooms Firm tofu Soy sauce Hoisin sauce Sesame oil Wheat noodles

Amount in Converted Units

4 ea 2 ea 7.5 g 180 g 180 g 240 g 575 g 90 ml 60 ml 15 ml 1.5 kg

EP Unit Cost ($/unit) 1.25/L 0.90/bunc h 1.60 / kg 9.0 kg 1.70 kg 2.20 kg

Total ($)

1.80 kg 4.50 kg 2.25/L 8.40 L 14.00 L 1.50 kg Total cost

29. Assume that the Noodle Bowl with Stir Fried Vegetables recipe requires 180 grams of red bell pepper and the EP unit cost is $2.20 per kg. By how much will the total cost of red bell pepper increase if we decide to increase the amount to 270 grams?

Math (U.S.) For each of the math questions, write the correct answer on the lines below.

30. If there are 12 scallions to a bunch, what is the recipe cost of scallions? Assume that the recipe requires 4 scallions and the EP Unit cost is $0.90 per bunch. ______________ 31. The Noodle Bowl with Stir Fried Vegetables recipe requires 4 cloves of garlic and the EP unit cost is $0.80 per pound. A head of garlic weighs 3 ounces. If there are 15 cloves of garlic in one head, what is the cost of garlic in the recipe? ______________

8

32. To the nearest cent, calculate the total cost of the Noodle Bowl with Stir Fried Vegetables recipe by finding the total cost of each of the remaining ingredients and adding them all together. ______________ Ingredients

Vegetable oil Scallions Garlic cloves Ginger Carrots Red bell pepper Mushrooms Firm tofu Soy sauce Hoisin sauce Sesame oil Wheat noodles

Amount Amount in Converted Units 2 fl oz 4 ea 2 ea 0.25 oz 6 oz 0.38 lb 6 oz 8 oz 1 lb 4 oz 3 fl oz 0.09 qt 2 fl oz 1 tbsp 3 lb

EP Unit Cost ($/unit) 1.25/qt 0.90/bunch 0.80/lb 4.50/lb 0.85/lb 1.10/lb 0.90/lb 2.25/lb 2.25/qt 2.10/cup 3.50/cup 0.75/lb Total cost

Total ($)

0.32

0.20

33. Assume that the Noodle Bowl with Stir Fried Vegetables recipe requires 6 ounces of red bell pepper and the EP unit cost is $1.10 per pound. By how much will the total cost of red bell pepper increase if we decide to increase the amount to 9 ounces? ______________

Answers to Test Questions Multiple Choice 1. c 6. c 2. d 7. c 3. a 8. a 4. b 9. c 5. b 10. a

11. d 12. a 13. d 14. c 15. a

16. d 17. b 18. b 19. a 20. d

Math (Metric) 26. $0.60 27. $0.01 28. $7.32 29. $0.19 Math (U.S.) 30. $0.30 31. $0.01 9

21. a 22. d 23. c 24. c 25. a

32. $7.65 33. $0.21

Answers to Questions for Discussion 1.

2.

3.

4.

5.

6.

Complementary protein foods that, when eaten together, supply all 9 essential amino acids. Most plant foods do not contain all essential amino acids, but when certain plant foods are eaten in combination, the amino acids missing in one food are supplied by another. For example, dried legumes and grains, together, supply all 9 of these amino acids. This fact enables vegetarians, especially vegans, to get complete proteins in their diets without eating animal products. (808-809) Vitamin B12, because it is found only in animal foods. Vitamin supplements and grain foods fortified with extra vitamins are possible sources for vegans. (810) These products are unusual for plant products because they are sources of complete proteins. (811) Japanese silken tofu is the softest and moistest because it is not pressed to remove moisture. It has a delicate, smooth texture and mild flavor. Japanese cotton tofu is firmer than silken tofu. Chinese firm tofu is the firmest and driest of these three and has a coarse texture. (811) TVP stands for textured vegetable protein. It is a protein product made from defatted soy flour. To prepare, mix with water, let stand until softened, and then add to recipes as you would meat. (812) Most refined sugar made from cane is processed using animal bone char. Therefore, it can be considered to be an animal product and should not be used in vegetarian recipes. Unrefined sugar and beet sugar are not made with bone char, however, and are acceptable in vegetarian diets. Note: Honey should not be used as a substitute for sugar because some vegetarians also consider it to be an animal product. (813)

10

CHAPTER 27 Sausages and Cured Foods Chapter Goals After studying this chapter, the student should be able to: 1.

2.

3.

Prepare simple dry-cured and brine-cured foods.

Prepare simple smoked foods.

Prepare fresh, cured, and smoked sausages.

Chapter Outline

I.

Outline and page numbers

Points of emphasis

Curing and Smoking (830-835)

Ingredients used in cures; purposes of curing; functions of salt; functions of nitrites and nitrates.

Curing methods: dry curing and brine curing.

Importance of curing before smoking.

Procedures for hot smoking and cold smoking.

II.

Sausages (835-847)

In simplest form, sausages are just ground, seasoned meat in a casing.

Importance of fat content.

Difference between basic grind and emulsion grind.

Procedure for preparing casings.

Procedures for preparing sausage meat and for filling casings. Importance of keeping meat cold at all times.

Chapter Overview and Suggestions This chapter gives the students a brief introduction to a few of the skills of the charcutier: curing, smoking, and sausage making. Because some of this material is suitable for more advanced courses, you may not be able to cover all the sections of this chapter.

For intermediate-level students, perhaps the first subject to introduce is the production of 1

fresh sausages. Students can practice the production of fresh sausages without having to read the background material on curing and smoking.

If you proceed to cured and smoked sausages, then of course it is important to have the students first read and understand the section on curing and smoking.

Alternatively, you may choose to omit the sausage-making material and instead teach only the material on curing, or perhaps curing and smoking. In addition to fresh sausages, perhaps the item that future cooks will find most useful is the production of cured fish such as gravlax (p. 833). This is a popular item in many kinds of restaurants.

Air-dried meats and sausages, such as prosciutto and salami, require more advanced techniques that are beyond the scope of this chapter.

Key Points to Review What are the main ingredients used in curing? What is the purpose of each of them? pp. 830-831: Ingredients for Curing Foods What are the two main types of cures? pp. 831-832: Curing Methods Should foods be cured before being smoked? Why or why not? p. 832: Smoking What are the two basic kinds of smoking processes? Describe them. p. 832: Smoking What are the three basic categories of sausages? pp. 835-836: Categories of Sausages What are the main ingredients of sausages? pp. 836-837: Basic Sausage Ingredients What are the steps in the procedure for preparing natural sausage casings? p. 838: Procedure for Preparing Natural Casings What are the steps in the procedure for making basic grind sausages? p. 840: Procedure for Making Fresh and Cured Basic Grind Sausages What are the steps in the procedure for making emulsified sausages? p. 841: Procedure for Making Fresh and Cured Emulsified Sausages

2

Sample Test Questions Multiple Choice 1.

The most important ingredient in a simple dry cure is (a) salt or sodium chloride. (b) sugar. (c) saltpeter. (d) liquid smoke.

2.

Gravlax is (a) a type of cold-smoked salmon. (b) a type of hot-smoked salmon. (c) a type of cured, unsmoked salmon. (d) hot-smoked trout.

3.

What ingredient must be included in the curing mix for air-dried sausages? (a) sodium nitrate and sodium nitrite (b) sodium nitrite only (c) saltpeter (d) salt only. Nitrites and nitrates are prohibited in air-dried sausages.

4.

If you use a natural casing for a typical medium-size sausage such as Italian sausage, you would use (a) sheep casings. (b) hog casings. (c) beef middles. (d) beef bung.

5.

Which of the following sausages is made with an emulsified grind? (a) Italian sausages (b) Toulouse sausages (c) mortadella (d) crépinettes

6.

One of the functions of nitrites in cured meats is to (a) protect against botulism. (b) retain the pink color of the meat. (c) change the flavor. (d) all of these

7.

Another name for Prague Powder #1 is (a) curing salt. (b) tinted curing mix. (c) TCM. 3

8.

9.

(d) all of these The percentage of salt (sodium chloride) in curing salt is (a) 94 percent. (b) 76 percent. (c) 50 percent. (d) 6 percent.

When foods are cold-smoked, the temperature in the smoker should normally be no higher than (a) 56°F (13°C). (b) 85°F (30°C). (c) 150°F (65°C). (d) 165°F (74°C).

10. The most popular wood for smoking is (a) hickory. (b) cedar. (c) pine. (d) none of these.

11. In the classic recipe for gravlax, the major flavoring ingredient is (a) onion. (b) garlic. (c) dill. (d) parsley.

12. Which of the following describes the usual method for making smoked salmon? (a) brine cure and hot smoke (b) dry cure and hot smoke (c) brine cure and cold smoke (d) dry cure and cold smoke 13. Which of the following describes the usual method for making smoked duck? (a) brine cure and hot smoke (b) dry cure and hot smoke (c) brine cure and cold smoke (d) dry cure and cold smoke 14. What is the most important difference between a fresh sausage and a cured sausage? (a) A fresh sausage contains no nitrites or nitrates, while a cured sausage does. (b) A fresh sausage contains only uncooked meats, while a cured sausage contains cooked, cured meats. (c) A fresh sausage is soft and moist because it is not air-dried, while a cured sausage is air-dried and therefore either semidried and firm or dried and firm like a salami. (d) A fresh sausage is not smoked, while a cured sausage is smoked.

4

15. The seasoning mixture called quatre épices usually contains ____________ spices. (a) two (b) three (c) four (d) five 16. Which of the following casings is used for small breakfast sausages? (a) beef bung (b) beef middles (c) hog casings (d) sheep casings 17. Which of the following is the purpose of flushing natural casings with water before using? (a) to check for holes and tears (b) to rinse the inside of the casing (c) both of these (d) none of these 18. An artificial casing that is made of natural animal materials and is therefore edible is (a) a fibrous casing. (b) a collagen casing (c) a bung casing. (d) a natural casing.

19. The texture of a fresh sausage is determined primarily by (a) the tenderness of the meat used. (b) the type of meat used. (c) the grind of the meat. (d) the amount of fat in the meat.

20. Moisture is added to emulsion grind sausages in the form of (a) ice (b) fatback. (c) starch fillers. (d) a sugar product such as corn syrup.

21. Sausages that are sold cooked are cooked by which of the following procedures? (a) poaching (b) hot smoking (c) hot smoking and then poaching (d) any of these

5

22. Pork sausages that are sold cooked are cooked to what internal temperature during processing? (a) 140°–145°F (60°–63°C) (b) 160°–165°F (71°–74°C) (c) 180°–185°F (82°–85°C) (d) 212°F (100°C) 23. A crépinette is (a) a sausage made with an emulsified grind and stuffed into hog casings. (b) a coarse sausage made of meat chopped by hand. (c) a sausage patty wrapped in caul. (d) none of these.

True/False 24. One of the ways salt helps preserve foods is by removing moisture from the food.

25. Cured bacon usually contains nitrates.

26. After curing, foods are air-dried for a short time before being smoked.

27. A cured sausage is one that contains nitrites or nitrates of sodium.

28. Cereal fillers should not be used in sausages because they make the sausage dry.

29. Sausages should contain no more than 25 percent fat.

30. If the fat content of a regular pork sausage must be increased, the preferred fat to use is hard pork fatback.

31. Before being smoked, sausages are cured by brining.

32. Frankfurters are an example of an emulsified-grind sausage.

33. Smoked trout is usually hot smoked and can be eaten without further cooking.

Math (Metric) For each of the math questions, write the correct answer on the lines below.

34. The boudin blanc recipe yields 3 kg and requires 240 g of fresh bread crumbs.

Calculate the amount of fresh bread crumbs needed for our desired yield of 6 kg boudin blanc.

35. The boudin blanc recipe yields 3 kg. Calculate the RCF based on a desired yield of 7 kg boudin blanc. Round your answer up to the nearest hundredth.

36. The boudin blanc recipe yields 4 kg and requires 240 g of onion. Calculate the amount of onion needed for our desired yield of 6 kg boudin blanc.

37. The boudin blanc recipe yields 4 kg. Calculate the RCF based on a desired yield of 7 kg boudin blanc. Round your answer up to the nearest hundredth.

6

Math (U.S.) For each of the math questions, write the correct answer on the lines below.

38. The boudin blanc recipe yields 7 pounds and requires 8 ounces of fresh bread crumbs.

Calculate the amount of fresh bread crumbs needed for our desired yield of 14 pounds boudin blanc. _________________ 39. The boudin blanc recipe yields 7 pounds. Calculate the RCF based on a desired yield of 16 pounds boudin blanc. Round your answer up to the nearest hundredth. _________________ 40. The boudin blanc recipe yields 10 pounds and requires 8 ounces of onion. Calculate the amount of onion needed for our desired yield of 12 pounds boudin blanc. _________________ 41. The boudin blanc recipe yields 9 pounds. Calculate the RCF based on a desired yield of 13 pounds boudin blanc. Round your answer up to the nearest hundredth. _________________

Answers to Test Questions Multiple Choice 1. a 11. c 2. c 12. d 3. a 13. a 4. b 14. a 5. c 15. c 6. d 16. d 7. d 17. c 8. a 18. b 9. b 19. c 10. a 20. a

21. d 22. b 23. c

True/False 24. T 25. F 26. T 27. T 28. F 29. F 30. T 31. F 32. T 33. T

7

Math (Metric) 34. 480 g 35. 2.33 36. 360 g 37. 1.75 Math (U.S.) 38. 16 ounces 39. 2.29 40. 9.6 ounces 41. 1.45

Answers to Questions for Discussion 1.

2.

3.

4.

5.

6.

7.

Moisture from inside the cell walls of the food is drawn out, and salt is absorbed. This reduces the moisture content of the food and increases the salt content. Both these conditions make the food less hospitable for bacterial growth. (830) Nitrites are used in most cured meats. They help protect the food against botulism, and they change the color and flavor of the meat as well. They break down fairly quickly in foods, so they are not sufficient for curing meats that are air-dried for a long period.

Nitrates last longer in foods before breaking down, so they are used in air-dried products. (830-831) During smoking, foods spend a period of time in the Food Danger Zone, so smoking would be unsafe unless the foods were protected against bacterial growth by first being cured. (832) Fresh sausages are made without nitrites or nitrates. Cured sausages are made with nitrites or nitrates. Smoked sausages are cured sausages that have been smoked. That is, all smoked sausages are also cured. Sausages in all three categories may be uncooked or cooked. (835-836) The four basic ingredients are lean pork, pork fat, salt, and seasonings and flavorings.

There is an unlimited number of ways that sausage formulas can be changed by varying these four basic ingredients. Some of the ways are described in detail on pages 836-837.

When the mixture gets too warm, the fat becomes soft and begins to lose its structure.

As a result, it may melt out too readily when the sausage is cooked, resulting in excessive shrinkage, poor texture, and dryness. (839) The casings must first be removed from their salt pack (if they are packed in salt–fresh hanks are also available in vacuum packs without salt. Unravel and separate the lengths. One by one, flush the insides of the casings with water, looking for holes. Small holes are ok, but if you find large holes, cut the sausage into two lengths at that point.

Hold the casings in a tub of water until you are ready to place them on the nozzle of the stuffer. (838)

8

CHAPTER 28 Pâtés, Terrines, and Other Cold Foods Chapter Goals After studying this chapter, the student should be able to: 1. Prepare and use aspic jellies.

2. Prepare livers for use in forcemeats.

3. Prepare basic meat and poultry forcemeats.

4. Prepare pâtés and terrines using basic forcemeats.

5. Prepare galantines.

6. Prepare mousseline forcemeats and make terrines based on them.

7. Prepare specialty terrines and other molded dishes based on aspics and mousses.

8. Handle raw foie gras and prepare foie gras terrines.

9. Prepare baked liver terrines.

10. Prepare rillettes.

Chapter Outline Outline and page numbers

Points of emphasis

I.

The Handling and Service of Cold Dishes (850-851)

Stress the reasons for, and the importance of, strict observance of safe food handling procedures for cold foods.

II.

Aspic (851-854)

Procedures for preparing classic and regular aspic jelly, and for using aspic powder.

Proper cooling and application of aspic

III. Special Forcemeat Dishes (854– 867)

Preparation of basic forcemeat. Importance of keeping forcemeat cold at all times.

Preparation of simple terrine and pâté.

Preparation of chicken galantine

IV. Terrines Based on Mousselines (865-866)

Preparation of, and uses for, basic mousseline forcemeat.

V.

Basic procedure for making savory mousses.

Review of aspics.

Terrines and Other Molds with Gelatin (867-870)

VI. Foie Gras, Liver Terrines, and Rillettes (871-875)

How to handle foie gras.

1

Preparation of rillettes.

Chapter Overview and Suggestions

This chapter serves as an introduction to some of the core techniques and procedures of garde manger, specifically the production and use of aspic, and the production of terrines, pâtés, and similar cold items that have long been important on cold buffets and decorative platters. Entire books on this subject are available, so this chapter can do little more than give the student a taste of this material. Nevertheless, there is enough information in this chapter to enable students to practice a wide variety of techniques. You may wish to use this chapter as a starting point for introducing more of your own favorite techniques.

Perhaps the most important technique in the chapter is the production of basic forcemeats. For the simplest exercise, students can prepare a basic forcemeat and use it to make one or more terrines. Having students make a garnished terrine rather than a simple ungarnished country-style terrine is recommended, because little extra work is required, yet the students will benefit from practicing the techniques for layering the forcemeat with the selected and prepared garnishes.

For most curricula, the material on foie gras will serve as background information only, because most budgets will not allow for using fresh foie gras in the classroom.

Nevertheless, because foie gras has become so popular in restaurants, it is useful to assign this reading.

Key Points to Review What kind of attention should be paid to sanitation procedures when working with cold foods? Why? p. 850: Sanitation and Storage What are the steps in the procedure for preparing classic aspic jelly? p. 852: Procedure for Preparing Classic Aspic Jelly for Coating; Procedure for Preparing Classic Aspic Jelly for Slicing What are the steps in the procedures for cooling aspic jelly and then coating foods with it? p. 853: Procedure for Cooling Aspic Jelly; Procedure for Coating Foods with Aspic Jelly What are the steps in the procedure for lining a mold with aspic jelly? p. 854: Procedure for Lining a Mold with Aspic Jelly What are the three basic types of forcemeat? Describe them. What are their primary ingredients? p. 855: Types of Forcemeat What are the steps in the procedure for preparing poultry livers for use in forcemeats? p. 857: Procedure for Preparing Poultry Livers for Forcemeats

2

What are the steps in the procedure for preparing forcemeat terrines? p. 861: Procedure for Preparing Forcemeat Terrines What are the steps in the procedure for making a pâté en croûte, beginning with lining the mold? p. 860: Procedure for Lining and Filling Pâté Molds and Finishing Pâtés What is a galantine? How is it made? pp. 863-864: Galantines What are the basic ingredients in a mousseline forcemeat? How is the forcemeat made? p. 865: Terrines Based on Mousselines What is a mousse? How is it made? pp. 867-868: Mousses What is foie gras? How is it prepared for cooking? p. 871: Foie Gras Terrines What are rillettes? How are they prepared? p. 872: Rillettes How is a baked liver terrine made? pp. 872, 874: Liver Terrines

Sample Test Questions Multiple Choice 1.

When you are coating a food with aspic jelly, what are the proper temperatures for the food and jelly? (a) The jelly and food should both be slightly warm. (b) The jelly should be warm and the food should be cold. (c) The jelly should be cooled and the food should be warm. (d) The jelly should be cooled and the food should be cold.

2.

Which of the following statements about serving pâtés and terrines is true? (a) Pâtés and terrines should always be served ice-cold. (b) Sour pickles are a suitable accompaniment or plate garnish for pork terrines. (c) To make neat slices of pâté, use short, quick knife strokes. (d) Terrines should be brought to room temperature before slicing.

3.

Aspic powder is (a) unflavored gelatin combined with a stock base. (b) another name for unflavored gelatin. (c) a mixture of finely ground spices used to season aspics.

3

(d) a thickening agent for making forcemeats.

4.

5.

Which of the following is not one of the three basic types of forcemeats? (a) straight forcemeat (b) gratin forcemeat (c) panada forcemeat (d) mousseline forcemeat A panada in a forcemeat acts as (a) a binding agent (b) a flavoring ingredient (c) a source of fat (d) none of these

6.

The percentage of fat in a normal straight forcemeat is approximately (a) 15–30 percent (b) 10–20 percent (c) 35–50 percent (d) 50–65 percent

7.

The most important meat used in the production of pâtés is ________. (a) veal (b) beef (c) liver (d) pork

8.

The preferred fat to use when making straight forcemeats is ______________. (a) beef suet (b) pork fatback (c) heavy cream (d) shortening

9.

A country-style terrine is made from which of the following kinds of forcemeats? (a) gratin forcemeat (b) straight forcemeat (c) mousseline forcemeat (d) panada forcemeat

10. Which of the following is not one of the steps in the procedure for preparing chicken livers for use in forcemeats. (a) Soak the livers in milk. (b) Brown the livers lightly in a hot sauté pan. (c) Blend the livers to a liquid. (d) Strain the livers through a sieve.

11. Pastry for pâtés is closest to which of the following basic doughs? (a) pie dough 4

(b) puff pastry (c) pâte à choux (d) short dough

12. Strips of meat such as ham are often layered with forcemeat in a pâté, so that they form a decorative pattern on the cut slices. These strips of meat are referred to as (a) panada (b) garnish (c) rillettes (d) fillers 13. The following terrines all depend on aspic or gelatin for their body. Which one requires that the aspic be clarified? (a) jambon persillé (b) tricolor vegetable terrine (c) terrine of vegetables and chicken in aspic (d) mousse of foie gras 14. Foie gras consists mostly of (a) protein (b) blood (c) connective tissue (d) fat 15. Because the uncooked forcemeat for liver terrines is fairly liquid, what ingredient is added as a binding agent? (a) gelatin (b) pork fatback (c) flour (d) heavy cream 16. Rillettes can be defined as (a) a spiced, cooked meat or seafood that has been mashed or shredded and mixed with fat. (b) a type of foie gras pâté soft enough to be used as a spread. (c) a solid ingredient added to forcemeat as decoration. (d) a savory mousse bound with aspic or gelatin.

18. Sometimes a layer of fat is poured over a baked, cooled terrine to cover the surface.

What is the purpose of this fat? (a) to add moistness to the terrine (b) to add calories (c) to improve appearance 5

(d) to extend keeping qualities 17. You can extend the keeping qualities of terrines in their molds by (a) covering the top with a layer of fat. (b) covering the top with a layer of aspic. (c) both of these (d) none of these 19. Which of the following is true about mousseline forcemeats? (a) Ingredients should be kept very cold at all times. (b) The ground meat should be brought to cool room temperature before adding the cream, so that the cream can be absorbed properly. (c) Egg whites should be incorporated over a hot-water bath. (d) None of these. All the statements are false.

20. The proper cooking method for a chicken galantine is (a) poaching. (b) roasting. (c) panfrying. (d) both poaching and roasting.

21. The basic ingredients of a sole mousseline forcemeat are (a) sole fillets, butter, egg whites. (b) sole fillets, heavy cream, egg whites. (c) sole fillets, heavy cream, whole eggs. (d) sole fillets, egg yolks, whipped egg whites.

22. The primary objective of preparing a raw foie gras before using it to make a terrine is (a) to reduce the fat content. (b) to make it pliable enough to fit the mold. (c) to chill it properly. (d) to remove the large veins.

Math (Metric) For each of the math questions, write the correct answer on the lines below.

23. The Basic Mousseline Forcemeat recipe yields 850 g and requires 450 g of chicken. If there is 1.6 kg of chicken on hand, and all of this is to be used to make mousseline, how much mousseline can be prepared?

24. The Basic Mousseline Forcemeat recipe yields 850 g and requires 60 g of egg whites. If you have a new yield of 3 kg, how much egg white will be required?

25. The Basic Mousseline Forcemeat recipe yields 850 g and requires 60 g of eggs. How much egg white will be required to make 1.5 kg of mousseline?

6

26. The Basic Mousseline Forcemeat recipe yields 850 g. Suppose that we wish to make 4.5 kg of mousseline. What is the RCF to obtain this amount?

7

Math (U.S.) For each of the math questions, write the correct answer on the lines below.

27. The Basic Mousseline Forcemeat recipe yields 1 pound 12 ounces and requires 1 pound of chicken. If there are 3.5 pounds of chicken on hand, and all of this is to be used to make mousseline, how much can be prepared? _________________ 28. The Basic Mousseline Forcemeat recipe yields 1 pound 12 ounces and requires 2 ounces of eggs. If you have a new yield of 6.125 pounds, how much egg white will be required? _________________ 29. The Basic Mousseline Forcemeat recipe yields 1 pound 12 ounces and requires 2 ounces of eggs. How much egg white will be required to make 3 pounds of mousseline? _________________ 30. The Basic Mousseline Forcemeat recipe yields 1 pound 12 ounces. Suppose that we wish to make 10 lb of mousseline. What is the RCF to obtain this amount? _________________

Answers to Test Questions Multiple Choice 1. d 2. b 3. a 4. c 5. a 6. c 7. d 8. b 9. b 10. b 11. a

12. b 13. c 14. d 15. c 16. a 17. d 18. c 19. a 20. d 21. b 22. d

Math (Metric) 23. 3 kg 24. 212 g 25. 106 g 26. 5.3 Math (U.S.) 27. 6.125 pounds 28. 7 ounces 8

29. 3.42 ounces 30. 5.71

Answers to Questions for Discussion 1.

Observe all rules of safe and sanitary food handling, including using clean, sanitary equipment and cutting surface. To make neat slices, use a sharp, thin-bladed slicing knife. Before each slice, wipe off any residue from the previous slice and dip the blade in hot water. Slice with a gentle sawing motion, using the full length of the blade. Do not force the knife straight down. Plate the slice with the most attractive side up. (850) 2. The tartness or piquancy of mustard and vinaigrettes helps to counter the richness and fattiness of the pâté. (850) 3. To protect the foods from air. To improve appearance and give shine. To add flavor.

(851) 4. Melt the aspic over a hot water bath. Transfer the melted jelly to a stainless steel bowl if it is not already in one. Select a ladle that fits the curvature of the bottom of the bowl.

Set the bowl into crushed ice. Holding the ladle so that it scrapes the bottom of the bowl, rotate the bowl in its well of ice until the aspic thickens and becomes syrupy in texture. Remove from the ice and use immediately. (853) 5. Pork, pork fat, seasonings, and sometimes liver. (855) 6. They are rinsed, drained, and soaked in milk for 24 hours. They are again drained and rinsed, after which they are liquefied in a blender and strained to remove the connective tissue. (857) 7. To protect it from air and thus extend the keeping qualities or shelf life. (861) 8. A mousseline is made from puréed raw meat or seafood, egg whites (usually), and heavy cream. This is a raw mixture that is then cooked. A mousse is made from a puréed cooked item with added gelatin. Whipped cream is then folded in to give a light texture. This mixture is then put into molds to set. It is not subjected to further cooking. (865, 867-868) 9. Purée the main ingredient. Add the aspic jelly or dissolved gelatin. Fold in lightly whipped cream. Pour into molds. Work quickly so that the gelatin does not set before the procedure is completed. (868) 10. Foie gras is mostly fat. Overcooking even by the slightest bit results in excessive cooking loss. (871)

9

CHAPTER 29 Food Presentation Chapter Goals After studying this chapter, the student should be able to: 1.

2.

3.

Explain why attractive food presentation is important.

Serve food that is attractively arranged on the plate or platter, with proper balance of color, shape, and texture.

Plan and arrange attractive food platters for buffets.

Chapter Outline Outline and page numbers

Points of emphasis

Hot Food Presentation I.

Fundamentals of Plating (878887)

Presenting attractive food requires, first of all, using proper cooking techniques.

Importance of professionalism.

Balance of colors, shapes, textures, and flavors.

Classical garnish terminology.

Guidelines for arranging food on a plate.

Creating plating styles appropriate to different styles of food service.

Cold Food Presentation and Buffet Service I.

Buffet Arrangement and Appearance (888-889)

Introduction to buffet service: how to arrange foods on a buffet.

II.

Cold Platter Presentation (890- Introduction to cold platter design.

891) Importance of sanitary food handling techniques.

1

Chapter Overview and Suggestions Depending on the sequence of the other units in your curriculum, this chapter is best taught near the midpoint or during the third quarter of the program. Teaching it near the beginning is likely only to confuse students who are trying to learn basic materials like how to handle a knife. But it should be taught before the very end of the program, so that students still have a chance to apply the principles of plating and garnish to the food they prepare in the lab.

The color photos in the chapter may be used to help to teach the rules of plate presentation. However, your own examples and demonstrations during lab are likely to have a more immediate impact on the students, especially if they are done frequently.

Emphasis on appearance and presentation should be part of all lab work. Students should also be encouraged to discuss and critique their own work. Color photos can also be used for class discussion and criticism. For example, students can be asked to make suggestions for changing or improving any of the examples.

The second half of the chapter, Cold Food Presentation and Buffet Service, may be included as part of a larger pantry unit. Or, if students are to go on to a more advanced garde manger class, it can be omitted from the intermediate curriculum and used as an introduction to the advanced studies.

Key Points to Review Why is it important to plate food attractively? p. 878: Hot Food Presentation What is meant by balance when applied to plate arrangements? What elements should be balanced? p. 879: Balance What guidelines should be observed when plating food or planning plate arrangements? pp. 880-887: Arrangement on the Plate When planning a buffet, how do you create the impression of lavishness? What guidelines help you achieve simplicity and orderliness? p. 888: Lavishness and Abundance In general, in what order should items be arranged on a buffet? p. 889: Menu and Serving Sequence What guidelines should be observed when planning a cold buffet platter? pp. 890-891: Cold Platter Presentation

2

Sample Test Questions Multiple Choice 1.

__________ are factors that must be considered when attempting to balance during plating. (a) Flavors (b) Textures (c) Shapes and colors (d) all of these

2.

It is important to serve __________. (a) hot foods hot, on hot plates (b) cold foods cold, on cold plates (c) both of these (d) neither of these

3.

If you ordered Steak Forestière, you can expect your steak to be served with __________. (a) onions (b) potatoes (c) asparagus (d) mushrooms

4.

Which of the following combinations is correct? (a) Clamart → carrots (b) Lyonnaise → onions (c) Princesse → potatoes (d) Florentine → cauliflower

5.

A simple garnish should be __________. (a) edible (b) appropriate to the food (c) planned into the plate layout, not just stuck on haphazardly (d) all of these

6.

__________ would be an appropriate garnish for poached chicken served with duchesse potatoes and cream sauce. (a) Steamed cauliflower (b) Small pearl onions (c) Buttered peas in a tomato half (d) Braised turnips

7.

The buffet is a popular and profitable form of food presentation because it is __________.

3

8.

9.

(a) efficient (b) adaptable (c) visually appealing (d) all of these Which of the following foods would be least likely to appear as part of a buffet? (a) ribeye steak (b) vegetable soup (c) mashed potatoes (d) deep-dish apple pie Which of the following sentences are you least likely to read as you browse through a book titled The Bountiful Buffet? (a) Always keep your platters and bowls full. (b) A variety of colors is vital to the success of a buffet. (c) Arrange items on the table so that it appears full, but not crowded. (d) Avoid elaborate centerpieces; your guests are much more impressed with the taste of food than its appearance.

10. When arranging a buffet table, it is best to place the __________. (a) desserts on a separate table (b) hot foods so that they are chosen first (c) more expensive foods before the less expensive ones (d) silverware and napkins at the beginning of the table 11. When designing a cold platter, it is a good idea to "get movement into your design."

Which of the following is the best example of what this means? (a) Design your platter so that customers can eat its contents as rapidly as possible. (b) At least part of the food should be arranged so that it moves on a small lazy susan. (c) Your platter is designed so that when your customers view it, their eyes follow the lines of food you have placed upon it. (d) Your platter should be designed so that customers can remove items from it easily even if the serving line is moving past it rapidly.

12. Three of the following are basic elements of a buffet platter. Which one is not? (a) garnish (b) appetizer (c) centerpiece (d) main food item 13. When designing a platter, it is important to __________. (a) plan ahead (b) give the design a focal point (c) let the guests see the best side of everything (d) all of these

4

True/False 14. To make a plate look appetizing and lavish, the food should be piled up to the edge of the plate.

15. It is helpful to have a variety of shapes and colors on a plate to make it look attractive.

16. The largest item on a plate should be placed at the back so it doesn’t hide the other foods.

17. Every plate of food should have a garnish to give it a color accent.

18. A really elegant banquet platter should be as elaborate as possible.

19. More expensive foods should be placed at the beginning of a buffet line to impress the customers.

20. Hot foods in chafing dishes are usually placed last on a buffet table.

21. The three basic elements of a buffet platter are the centerpiece, the main food item, and the garnish.

22. Hot foods most suitable for buffet service include braised meats and baked casseroles.

Matching 23. In the blank after each term, indicate the letter corresponding to the garnish or accompaniment generally indicated by that term today. a. b. c. d. e. f. g. h. i. j.

Crecy Parmentier Florentine Lyonnaise Dubarry Jardinière Printanière Clamart Forestière Princesse

_______ _______ _______ _______ _______ _______ _______ _______ _______ _______

i. spinach ii. peas iii. assortment of garden vegetables iv. carrots v. onions vi. assortment of spring vegetables vii. asparagus viii. cauliflower ix. mushrooms x. potatoes

Math (Metric) For each of the math questions, write the correct answer on the lines below.

24. The black bean cakes recipe yields 2.5 kg of mixture. Suppose that the portion size of the black bean cake is increased to make 150 grams per cake. How many black bean cakes can be made?

25. The black bean cakes recipe yields 2.5 kg of black bean mixture. If the portion size of the original recipe is decreased to 75 grams per person, how many servings can be made?

26. If we wish to make 100 black bean cakes (90 grams per cake) for service, how much black bean cake mixture, in kg, will have to be made?

5

27. For a banquet dinner, each guest will be served 2 black bean cakes (90 grams a piece).

How many guests can be accommodated with the original recipe yield of 2.5 kg?

6

Math (U.S.) For each of the math questions, write the correct answer on the lines below.

28. The black bean cakes recipe yields 5 pounds of mixture. Suppose that the portion size of the black bean cake is increased to make 5 ounce cakes. How many black bean cakes can be made? __________ 29. The black bean cakes recipe yields 5 pounds of black bean mixture. If the portion size of the original recipe is decreased to 2.5 ounces per person, how many servings can be made? __________ 30. If we wish to make 100 black bean cakes (3.0 ounces a piece) for service, how much black bean cake mixture, in pounds, will have to be made? __________ 31. For a banquet dinner, each guest will be served a 2 black bean cakes (3 ounces a piece).

How many guests can be accommodated with the original recipe yield of 5 pounds? __________

Answers to Test Questions Multiple Choice 1. d 2. c 3. d 4. b 5. d 6. c 7. d 8. a 9. d 10. a 11. c 12. b 13. d

True/False 14. F 15. T 16. F 17. F 18. F 19. F 20. T 21. T 22. T

Matching 23 a. iv b. x c. i d. v e. viii f. iii g. vi h. ii i. ix 7

j. vii Math (Metric) 24. 16 25. 33 26. 9 kg 27. 14 guests Math (U.S.) 28. 16 29. 32 30. 18.75 pounds 31. 13 guests

Answers to Questions for Discussion 1.

2.

3.

4.

5.

Variety of possible answers. See pages 11-13 and 878.

All of them provide little or no color variety or interest. An appropriate colorful garnish or vegetable accompaniment is called for. In addition, the combination of meat loaf and mashed potatoes provides little textural variety. A firm or crisp vegetable item would be helpful. (879) A luncheon or dinner buffet has a full menu sequence of foods for each serving line, and the plates are the first items on the table. A cocktail buffet has no serving line—or a separate line for each item—and there is a stack of plates next to each item. Only appetizer-type foods are served on the cocktail buffet. (889) No. An effect of lavishness and abundance can be created by color, variety, height, proper spacing, and full bowls and platters. In fact, it’s easier to keep bowls and platters full if you use small ones and replace them frequently with fresh ones. (888) If you don’t plan ahead with a sketch, you might have half the food on the platter and suddenly realize you have to start over because everything doesn’t fit the way you had hoped. The result is wasted time and excessive handling of food. The location of all items should be included in the sketch, including main items, centerpiece, and garnish.

Having movement and a focal point are desirable characteristics of a platter design. A design with movement makes your eyes move across the platter following the lines you have set up. This is done by angling or curving the lines. A focal point strengthens the design by giving it direction. This is done by having the lines angle toward it or sweep around it in graceful curves. (890)

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CHAPTER 30 Bakeshop Production: Basic Principles and Ingredients Chapter Goals After studying this chapter, the student should be able to: 1.

2.

3.

4.

5.

6.

7.

Explain why it is important to weigh baking ingredients.

Use a baker’s balance scale.

Calculate formulas based on baker’s percentages.

Explain the factors that control the development of gluten in baked products.

Explain the changes that take place in a dough or batter as it bakes.

Prevent or retard the staling of baked items.

Describe the major ingredients of baked goods and their functions and characteristics.

Chapter Outline Outline and page numbers

Points of emphasis

Basic Principles of Baking I.

Formulas and Measurement (894897)

Importance of accuracy in the bakeshop.

How to use a baker’s balance scale.

How to use baker’s formulas and percentages.

II.

Mixing and Gluten Development (897-898)

What is gluten?

Four factors that affect gluten development: type of flour, shortening, liquid, mixing method.

III. The Baking Process (898)

Changes during baking: Melting of fats.

Formation and expansion of gases.

Killing of yeasts and other microorganisms.

Coagulation of proteins.

Gelatinization of starches.

Escape of water and other gases.

Crust formation and browning.

IV. Staling (899)

How to prevent staling: Protecting the product from air.

Adding moisture retainers to the formula.

Freezing.

1

Ingredients I.

Flours, Meals, and Starches (899901)

II.

Fats (901-902)

Characteristics and functions of basic baking ingredients.

III. Sugars (902-904) IV. Liquids (904) V.

Eggs (905)

VI. Leavening Agents (905-907) VII. Salt, Flavorings, and Spices (907908)

Chapter Overview and Suggestions This chapter is an introduction to bakeshop production and to the six chapters that follow it. Some schools have students begin their hands-on lab work in the bakeshop rather than in the kitchen, in order to instill good habits of accurate measurement and careful procedures from the very beginning. Whether you plan to teach these units first or last, it is good to place strong emphasis on accuracy. To this end, you may want to do an in-class demonstration of the experiment suggested on p. 894, showing the inaccuracy of measuring solid ingredients by volume.

Demonstration of the baker’s balance scale may also be done at this point. Students can be asked to scale given weights of different ingredients to make sure they know how to use the scale after seeing your demonstration.

As part of the orientation to the bakeshop, you can show the basic bakeshop ingredients to the class, while discussing their characteristics and functions as on pp. 899-908. In particular, be sure that students can feel and see the physical differences (texture, color, etc.) among the different kinds of flours.

Key Points to Review What is the proper way to measure bakeshop ingredients? Why? p. 894: Measurement What is the procedure for weighing ingredients using a baker’s balance scale? p. 895: Procedure for Using a Baker’s Balance Scale How do you use baker’s percentages to calculate the weight of ingredients in a baking formula? pp. 895-896: Baker’s Percentages

2

What is gluten? What are four ways to control gluten development in doughs and batters? pp. 897-898: Mixing and Gluten Development What are seven changes that take place in doughs and batters as they are baked? p. 898: The Baking Process How can you slow the rate at which baked goods become stale? p. 899: Staling What three main types of white wheat flour are used in the bakeshop? Describe them. pp. 899-900: White Wheat Flour What five functions do fats have in baked goods? p. 901: Fats What is the difference between regular and emulsified shortening? When compared with shortening, what are two advantages and one disadvantage of using butter in baked goods? pp. 901-902: Shortenings p. 902: Butter and Margarine What five functions do sugars have in baked goods? What is the difference between regular granulated sugar and confectioners’ sugar? pp. 902-903: Sugars What are the two main liquids used to make doughs and batters? How do liquids affect gluten development? p. 904: Liquids What eight functions do eggs have in baked goods? p. 905: Eggs: Functions What three types of yeast are used in the bakeshop? How does yeast make bread rise? p. 905: Yeast What is the difference between baking soda and baking powder? pp. 906-907: Chemical Leaveners

3

Sample Test Questions Multiple Choice 1.

Which of the following ingredients can be measured at one pint per pound (or at 1 kilogram per liter)? (a) eggs (b) honey (c) molasses (d) none of these

2.

A cake formula calls for emulsified shortening, but you have run out. Which of the following can you substitute? (a) regular shortening (b) butter (c) half margarine and half regular shortening (d) none of these

3.

Which of the following flours is the strongest? (a) whole wheat flour (b) pumpernickel flour (c) bread flour (d) pastry flour

4.

The sugar that is used to give the smoothest texture to icings because of its fineness is (a) ultrafine granulated sugar (b) 10X sugar (c) 6X sugar (d) sanding sugar

5.

Which of the following is not a function of sugar in baked goods? (a) to give sweetness and flavor (b) to give crust color (c) to increase keeping qualities (d) to give firmness to the structure

6.

Yeast is killed at a temperature of ______________. (a) 100ºF (38ºC) (b) 140ºF (60ºC) (c) 180ºF (82ºC) (d) 212ºF (100ºC)

7.

Beating fat and sugar together to incorporate small bubbles of air is called (a) creaming. (b) foaming. (c) fermentation. (d) emulsifying.

4

8.

Baking soda can be used as a leavening agent only if the formula also contains (a) baking powder. (b) acid. (c) sugar. (d) none of these.

9.

Salt is used in bread-making because it (a) improves flavor. (b) strengthens gluten. (c) controls fermentation. (d) all of these.

10. The majority of ingredients in the bakeshop are measured by weight, rather than by volume, because measuring by weight is __________. (a) faster (b) more sanitary (c) more accurate (d) more convenient 11. __________ is/are measured by weight, rather than by volume, in the bakeshop. (a) Eggs (b) Flour (c) Water and milk (d) Liquid flavorings 12. When determining baker's percentages, __________. (a) flour is always considered 100% (b) the total of the percentages of all the ingredients will always be greater than 100% (c) the percentage of each ingredient is its total weight divided by the weight of the flour, multiplied by 100% (d) all of these 13. If you are using a baking formula that calls for 25% sugar and 20 lb of flour, then you will use __________ lb sugar. (a) 2.5 (b) 4.0 (c) 5.0 (d) none of these 14. Gluten __________. (a) produces gas in a product as it is baked (b) gives structure and strength to baked goods (c) is a substance made up of the carbohydrates in wheat flour (d) forms small, ball-like structures in dough as it is mixed or kneaded

5

15. A firm and chewy baked product contains __________ gluten. (a) no (b) a small amount (c) a medium amount (d) a large amount 16. Which of the following is not one of the methods by which a baker can adjust gluten development? (a) baking time (b) mixing method (c) selection of flour (d) selection of shortening and liquid 17. Any fat used in baking is called a shortening because it shortens __________. (a) baking time (b) mixing time (c) gluten strands (d) kneading time 18. Shortbread is short because __________. (a) it does not rise (b) it is a quick bread (c) it requires no kneading (d) contains a high fat content 19. In general, the __________, the more gluten develops. (a) weaker the flour (b) more fat contained in a formula (c) more a dough or batter is mixed (d) less the amount of water in a formula 20. A stale bakeshop product __________. (a) has lost its fresh-baked aroma (b) has lost moisture from its starch granules (c) is firmer, drier, and more crumbly than a fresh product (d) all of these 21. The staling of a bakeshop product can be slowed by all of the following techniques except __________. (a) freezing it (b) refrigerating it (c) protecting it from the air (d) adding moisture retainers to its formula

6

22. White wheat flour is milled from wheat kernels from which the __________ has been removed. (a) bran (b) germ (c) both bran and germ (d) neither bran nor germ 23. If a baker is trying to decide whether to order a straight flour or a patent flour, then he is most likely planning to bake __________. (a) cake (b) bread (c) cookies (d) biscuits or muffins 24. If a flour feels very smooth and fine, stays in a lump when squeezed, and is pure white, it is __________ flour. (a) cake (b) bread (c) pastry (d) all-purpose 25. Whole wheat flour is different from white flour because it __________. (a) contains the bran and the germ (b) keeps for a longer period of time (c) cannot be used alone in bread making (d) all of these 26. Rye bread must normally contain wheat flour because __________. (a) rye flour does not develop gluten (b) the flavor of rye flour alone is unpleasant (c) without wheat flour, rye bread stales almost immediately (d) rye meal (pumpernickel) is so fine that a dough made from it will not stay together during the kneading process 27. Starches used in dessert production have specific purposes. Which of the following starches is correctly paired with its purpose? (a) waxy maize → to prevent break down during freezing (b) corn starch → to help a thickened product hold its shape (c) instant starch → to thicken cold liquids without further cooking (d) all of these

7

28. Which set of words completes the following sentence correctly? Waxy maize would be a good choice to thicken a __________ and a bad choice to thicken a ___________. (a) fresh fruit glaze, frozen fruit pie (b) fruit pie filling, cream pie filling (c) cream pie filling, fruit pie filling (d) fresh fruit glaze, frozen fruit pie, and cream pie filling 29. To make a batch of cookies that require the creaming method, you are most likely to use __________ shortening in the formula. (a) regular (b) emulsified (c) puff pastry (d) none of these 30. If you are making a high ratio cake, then you are most likely to use __________ shortening in the formula. (a) regular (b) emulsified (c) puff pastry (d) none of these 31. If you looked in the pantry of a bakery that specializes in Danish pastries and croissants, you would see that the majority of their shortening was ___________. (a) regular (b) emulsified (c) puff pastry (d) none of these 32. Which of the following statements is incorrect? (a) Butter has a highly desirable flavor that is missing from shortenings. (b) One of the major advantages of butter is that it is easy to work with at any temperature. (c) Butter doesn’t leave an unpleasant coating in the mouth like shortenings because it melts in the mouth. (d) A dough made with butter is much more difficult to work with than a dough made with shortening.

33. You are most likely to find _________ used as a fat in the bakeshop. (a) oil (b) butter (c) shortenings (d) both butter and shortenings 34. Sugars have all of the following purposes in the bakeshop except __________. (a) creating tenderness (b) adding sweetness, flavor, and color (c) increasing keeping quality by retaining moisture (d) increasing texture by strengthening the gluten structure 8

35. Which of the following statements is true about refined sugars? (a) Refined sugars are classified on the basis of sucrose content. (b) Granulated sugars are ground finer than confectioners’ sugars. (c) Powdered sugars are classified by their coarseness or fineness, with 4X being the most fine and 10X being the most coarse. (d) A finer-grained granulated sugar can make a more uniform batter because it can support a higher quantity of fat than a more coarsely grained sugar.

36. If you run out of brown sugar, you can mix a little __________ with granulated sugar to produce approximately the same taste. (a) honey (b) molasses (c) malt syrup (d) corn syrup 37. ___________ is the major reason for using honey in a baking formula. (a) Flavor (b) Cost reduction (c) Leavening power (d) Moisture retention 38. Malt syrup is used primarily in yeast breads to __________. (a) add flavor (b) add crust color (c) provide food for the yeast (d) all of these 39. Which of the following statements about the use of milk and cream in baking is incorrect? (a) Cream is often used as a liquid in doughs and batters. (b) Buttermilk is an effective leavening agent when combined with baking soda. (c) Dry milk is convenient, inexpensive, and can often be simply mixed with the dry ingredients. (d) If you use whole milk in a formula, you must calculate its fat content as part of the shortening.

40. The main purpose of a leavening agent is to produce __________. (a) gas (b) flavor (c) moisture (d) structure 41. Yeast, baking soda, baking powder, baking ammonia, air, and steam are all ___________. (a) emulsifiers (b) leavening agents (c) anti-staling agents (d) both emulsifiers and leavening agents 9

42. Leavening __________ a baked product. (a) increases the volume of (b) produces shape and texture of (c) refers to the production of gases in (d) all of these 43. Fermentation is the process by which yeast acts on __________ and changes them into carbon dioxide gas and alcohol. (a) fats (b) leavening agents (c) proteins (d) carbohydrates 44. Which set of words completes the following sentence correctly? If the temperature of yeast is __________, then __________. (a) 45°F (7°C) or less, it is dead (b) 140°F (60°C) or more, it is inactive (c) 100°F (38°C) to 140°F (60°C), its action speeds up (d) 70°F to 90°F (20°C to 32°C), it is growing most rapidly 45. A bread formula calls for 1.5 lb of compressed yeast, but you have only active dry yeast.

How much dry yeast should you use? (a) 3.75 oz (b) 6 oz (c) 9.6 oz (d) 6 lb 46. If you wanted to mix a cake batter in the morning and bake the cakes in the afternoon, then you should definitely not use __________ in your formula. (a) baking soda (b) single-acting baking powder (c) double-acting baking powder (d) either baking soda or single-acting baking powder 47. If you have just added an acid (such as buttermilk) to your formula, then you are most likely using __________ as a leavening agent. (a) yeast (b) baking soda (c) baking powder (d) baking ammonia 48. Baking ammonia would be most likely used as a leavening agent for __________. (a) bread (b) cookies (c) cream puffs (d) both cookies and cream puffs 10

49. If you find the word creaming in the procedure section of a formula, then you will definitely find __________ in the ingredients section. (a) fat (b) eggs (c) sugar (d) both fat and sugar 50. Foaming and creaming are similar because they __________. (a) involve the same ingredients (b) both incorporate air into a batter (c) can be used interchangeably in most formulas (d) are both processes that prevent excessive leavening in baked products 51. Puff pastry, cream puffs, popovers, and pie crusts use __________ as their major or only leavening agent. (a) yeast (b) steam (c) baking soda (d) baking powder 52. Salt plays a major role in baking because it __________. (a) increases the rate of yeast growth (b) acts as a seasoning or flavor enhancer (c) controls the texture of baked products by weakening gluten structure (d) all of these 53. Which of the following is incorrect? (a) Cocoa = Chocolate liquor – Cocoa butter (b) Sweet chocolate = Bitter chocolate + Sugar (c) Dutch process cocoa = Cocoa + Milk chocolate (d) Milk chocolate = Sweet chocolate + Milk solids 54. To add more cocoa to a chocolate cake formula, you need to reduce the amount of __________________. (a) flour (b) sugar (c) shortening (d) baking powder 55. Which of the following statements is false about extracts and emulsions? (a) Extracts contain alcohol. (b) Emulsions contain water. (c) Natural and artificial extracts and emulsions differ in terms of their cost and quality. (d) The most common extracts are lemon and orange; the most common emulsions are vanilla, lemon, and bitter almond.

11

True/False 56. When bread is baked, the bread becomes firm when proteins gelatinize due to the heat.

57. Staling occurs when baked goods absorb moisture from the air.

58. Bread that has become stale can be refreshed by freezing it and then heating it in an oven before serving.

59. Cake flour stays in a lump when squeezed in the palm of the hand, but bread flour does not.

60. Rye blend is a mixture of rye flour and wheat flour.

61. High-ratio shortening mixes into a cake batter more quickly than regular shortenings.

62. A bread dough containing eggs is likely to brown more quickly than one made without eggs.

63. If a bread formula calls for 8 ounces of compressed yeast, you could substitute 2 ounces of dry yeast. Metric version: If a bread formula calls for 250 grams of compressed yeast, you could substitute 60 grams of dry yeast.

Math Tutor (Metric) For each of the math questions, write the correct answer on the lines below.

64. For seven-grain bread, calculate the quantity of 14% rye flour needed if an ingredient at 100% weighs 964 g. Round your answer to the nearest gram. _________________ 65. For seven-grain bread, calculate the quantity of 5% barley flour needed if an ingredient at 100% weighs 964 g. Round to the nearest gram. _________________ 66. For seven-grain bread, calculate the quantity of 7% cornmeal needed if an ingredient at 100% weighs 964 g. Round to the nearest gram. _________________ 67. For seven-grain bread, calculate the quantity of 1.8% salt needed if an ingredient at 100% weighs 964 g. Round to the nearest gram. _________________ 68. For soft rolls recipe, calculate the quantity of 4.75% shortening needed if an ingredient at 100% weighs 265 g. Round your answer to the nearest whole gram. _________________ 69. For soft rolls, calculate the quantity of 12.5% water needed if an ingredient at 100% weighs 265 gr. Round to the nearest whole gram. _________________ Math Tutor (U.S.) For each of the math questions, write the correct answer on the lines below.

70. For seven-grain bread, calculate the quantity of 62% water needed if an ingredient at 100% weighs 34 oz. Round to the nearest whole ounce. _________________ 71. For seven-grain bread, calculate the quantity of 2.4% yeast needed if an ingredient at 100% weighs 34 oz. Round to the nearest quarter ounce. _________________ 72. For seven-grain bread, calculate the quantity of 14% rye flour needed if an ingredient at 100% weighs 34 oz. Round to the nearest quarter ounce. _________________ 73. For seven-grain bread, calculate the quantity of 5% barley flour needed if an ingredient at 100% weighs 34 oz. Round to the nearest quarter ounce. _________________ 74. For seven-grain bread, calculate the quantity of 7% cornmeal needed if an ingredient at 100% weighs 34 oz. Round to the nearest half ounce. _________________

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75. For seven-grain bread, calculate the quantity of 1.8% salt needed if an ingredient at 100% weighs 34 oz. Round to the nearest half ounce. _________________ 76. For soft rolls, calculate the quantity of 2% salt needed if an ingredient at 100% weighs 42¼ oz. Round to the nearest quarter ounce. _________________ 77. For soft rolls, calculate the quantity of 9.5% sugar needed if an ingredient at 100% weighs 42¼ oz. Round to the nearest whole ounce. _________________ 78. For soft rolls, calculate the quantity of 4.75% nonfat milk solids needed if an ingredient at 100% weighs 42¼ oz. _________________

Answers to Test Questions Multiple Choice 1. a 10. c 2. d 11. b 3. c 12. d 4. b 13. c 5. d 14. b 6. b 15. d 7. a 16. a 8. b 17. c 9. d 18. d

19. c 20. d 21. b 22. c 23. b 24. a 25. a 26. a 27. d

28. b 29. a 30. b 31. c 32. b 33. d 34. d 35. d 36. b

True/False 56. F 57. F 58. F 59. T 60. T 61. T 62. T 63. F Math Tutor (Metric) 64. 135 g 65. 48 g 66. 65 g 67. 17 g 68. 13 g 69. 33 g

13

37. a 38. d 39. a 40. a 41. b 42. d 43. d 44. d 45. c

46. d 47. b 48. d 49. d 50. b 51. b 52. b 53. c 54. a

55. d

Math Tutor (U.S.) 70. 21 oz 71. 0.75 oz 72. 4.75 oz 73. 1.75 oz 74. 2.5 oz 75. 0.5 oz 76. 0.75 oz 77. 4 oz 78. 2 oz

Answers to Questions for Discussion 1.

2.

3.

4.

5.

6.

7.

8.

cake flour 3 lb 1500 g baking powder 2 oz 60 g shortening 1 lb 8 oz 750 g sugar 3 lb 1500 g salt ½ oz 15 g milk 2 lb 4 oz 1125 g egg whites 1 lb 500 g vanilla 1 oz 30 g (895-896) (a) Amount of gluten in the flour (b) Shortening: fats inhibit gluten development because they shorten gluten strands. (c) Liquid: since gluten proteins must absorb water before they can be developed, the amount of water in a formula can affect toughness or tenderness. (d) Mixing methods: the more a dough or batter is mixed, the more the gluten develops.

(897-898) If the cake is removed from the oven before the proteins coagulate and become firm, the structure may not be strong enough to avoid collapse. (898a) High-ratio cake keeps better, because the high percentage of fat contributes to moisture and keeping qualities. (899) To contribute gluten. A bread with little gluten, such as a pumpernickel bread made with 100% rye flour, is heavy and dense because leavening gasses escape rather than being trapped in the bread. (898, 900) Bread flour feels slightly coarse when rubbed between the fingers. If squeezed into a lump, it falls apart as soon as the hand is opened. Its color is creamy white. Cake flour feels very smooth and fine. It stays in a lump when squeezed in the palm of the hand. Its color is pure white. Pastry flour feels more like cake flour but has the creamy color of bread flour. (900) Regular shortenings have a tough, waxy texture, and small particles of the fat tend to hold their shape in a dough or batter. Emulsified shortenings are softer, and they easily spread throughout a batter and quickly coat the particles of sugar and flour. (901-902) The cookie would be very tender and crumbly, because very little gluten is developed.

Gluten development requires water, and the only water in this dough is the small percentage in the butter. (897, 904) 14

CHAPTER 31 Yeast Products Chapter Goals After studying this chapter, the student should be able to: 1.

2.

3.

Prepare breads and dinner rolls.

Prepare sweet dough products.

Prepare Danish pastry and croissants.

Chapter Outline Outline and page numbers

Points of emphasis

Understanding Yeast Products I.

Yeast Product Types (912)

Basic types of lean dough products, rich dough products, and rolled-in dough products.

II.

Mixing Methods (912–913)

The three purposes of mixing doughs.

Basic procedures: straight dough method; modified straight dough method for rich doughs; sponge method.

III.

Steps in Yeast Dough Production (913–917)

Twelve basic steps in production and baking of yeast doughs; proper procedures for each.

Dough Formulas and Techniques I.

Bread and Roll Formulas (918–921)

II.

Rolled-in Doughs: Danish Pastry and Croissants (922–925)

III.

Makeup Techniques (926-931)

Selection of formulas and makeup techniques will vary, depending on what products you want to emphasize for demonstration of student practice.

1

Chapter Overview and Suggestions Production of yeast dough products is the foundation of the bakeshop, and you may want to spend considerable time in this subject. One suggestion is to make up a large batch of one dough at the beginning of the first class period, discuss basic principles while the dough is fermenting, then demonstrate and have students practice some simple makeup procedures.

One or two doughs can then be mixed in each succeeding class period, giving students many opportunities to practice scaling and mixing, to learn how a properly mixed dough looks and feels, and to practice a variety of makeup methods. You can then move on to other baked goods in the latter part of each class period.

Hard roll dough (p. 918) and soft roll dough (p. 918) will probably be the most useful and versatile formulas for student practice.

The rolling-in procedure for Danish dough will require careful demonstration, if you teach this subject.

Key Points to Review What are the steps in the straight dough method? p. 913: Procedure: Straight Dough Method What are the steps in the modified straight dough method? p. 913: Procedure: Modified Straight Dough Method What are the steps in the sponge method? p. 913: Procedure: Sponge Method What are the 12 steps in yeast dough production? pp. 913–916: Steps in Yeast Dough Production What are the steps in the procedure for fermenting yeast doughs? p. 914: Procedure for Fermenting Yeast Doughs What are the steps in the rolling-in procedure for Danish and croissant doughs? p. 922: Rolling-in Procedure for Danish and Croissant Dough

2

Sample Test Questions Multiple Choice 1.

Hard-crusted breads and whole grain breads are most likely to be __________ dough products. (a) rich (b) lean (c) rolled-in (d) none of these

2.

A rich dough mixture contains more __________ than a lean dough mixture. (a) fat (b) eggs (c) sugar (d) any or all of these

3.

Which set of words completes the following sentence correctly? __________ are usually produced from __________ doughs. (a) Croissants and Danish pastry, rich (b) Hard-crusted breads and rolls, lean (c) Sweet rolls and coffee cakes, rolled-in (d) all of these

4.

Which of the following is not one of the purposes of dough mixing? (a) to develop gluten (b) to develop alternate layers of fat and dough (c) to distribute the yeast evenly throughout the dough (d) to combine all ingredients into a uniform, smooth dough

5.

Which of the following ingredients can be measured without a scale? (a) fat (b) flour (c) yeast (d) water

6.

When mixing a yeast bread dough, it is important to remember to __________. (a) use the dough arm attachment when using a vertical mixer (b) taste the dough to determine if it has been thoroughly mixed (c) add a little more water if a dough still appears sticky toward the end of its mixing time (d) be sure you follow the mixing times given in bread formulas exactly, regardless of the type of mixer you are using

3

7.

Fermentation __________. (a) produces carbon monoxide gas and alcohol (b) is complete when dough has doubled in volume (c) is the process during which yeast acts on the proteins in dough (d) all of these

8.

It is sometimes helpful to oil the surface of a fermenting dough to __________. (a) prevent a crust from forming (b) allow it to retain its carbon dioxide (c) strengthen the surface gluten fibers (d) facilitate the later steps of scaling and rounding

9.

If a dough is sticky, hard to work with, and slightly sour, it is because the baker __________. (a) let it ferment too long (b) fermented it at a temperature that was too high (c) either let it ferment too long or fermented it at a temperature that was too high (d) neither let it ferment too long nor fermented it at a temperature that was too high

10. Which of the following doughs is "taken to the bench young"? (a) rye bread (b) a product made from a lean dough (c) a product whose dough needs to be fermented for a longer than usual time (d) either rye bread or a product made from a lean dough 11. Punching accomplishes all of the following except __________. (a) relaxing gluten (b) redistributing yeast (c) equalizing temperature (d) retaining carbon dioxide 12. Which of the following is not a step in the "punching" or “folding” step of yeast dough production? (a) pressing the dough down (b) hitting the dough with your fist (c) pulling the dough up on all sides (d) turning the dough upside down in the bowl 13. If you want each of your baked loaves of bread to weigh as close as to one pound as possible, then the pieces of dough you scales for each loaf should weigh __________ oz. (a) 16 (b) 14.5 to 16 (c) 17.5 to 18 (d) 18.5 to 20

4

14. When you round a piece of dough after you scale it, you are __________. (a) shaping it into a smooth, round ball (b) forming a skin on the surface of the dough by stretching the gluten (c) forming a skin on the surface of the dough that helps to retain the gases produced by the fermentation process (d) all of these 15. Benching usually lasts about __________. (a) 10 to 15 minutes (b) 20 to 40 minutes (c) 30 seconds to 1 minute (d) 1 hour to 4 hours, depending upon the type of dough 16. Proofing __________. (a) is a continuation of the fermentation process (b) temperature is usually lower than fermentation temperature (c) ideally takes place in an enclosed area whose humidity is approximately 10% (d) all of these 17. During the process of "oven spring," __________. (a) bread rises rapidly (b) rising stops (c) trapped gases escape from the dough (d) the dough is removed from the oven for its final rise 18. Which of the following statements about baking is correct? (a) Rolls spaced apart are baked at a lower temperature than large loaves. (b) Steam is often injected into an oven that is baking loaves of hard-crusted bread. (c) Rich doughs and sweet doughs are baked at higher temperatures than lean doughs. (d) It is necessary to score the tops of small rolls before they bake so that they do not break.

19. Which of the following is true about the cooling step of the baking process? (a) Bread should be cooled as slowly as possible. (b) A soft crust can be produced by brushing with melted shortening before cooling. (c) It is particularly important to use a rack to cool rolls baked apart from each other. (d) To prevent crust cracking, loaves of bread should be cooled directly in front of a fan.

20. Which of the following is false about the storing step of the baking process? (a) Bread should be wrapped while it is still hot from the oven. (b) Bread to be served within eight hours may be stored on a rack. (c) Hard-crusted bread should not be wrapped or the crusts will soften. (d) Yeast products should not be stored in the refrigerator because refrigeration actually increases the staling process.

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21. If the crust on your bread is too pale, it may have been __________. (a) overproofed or overfermented (b) not baked long enough or baked at a too-low temperature (c) baked in an oven with too much steam or made from a dough with too little milk or sugar (d) all of these 22. If your loaves of bread are disappointingly small (i.e., have poor volume), then they may __________. (a) have been over-or under-mixed (b) contain too much yeast or too little salt (c) have been made from a flour that was too strong (d) have been cooked in an oven that was not hot enough 23. A bread whose texture is too dense was probably made from a dough containing too __________. (a) little salt (b) much yeast (c) little liquid (d) all of these 24. Your bread is crumbly. This is probably caused by that fact that you __________. (a) used a weak flour or used too little salt (b) fermented it for either a too long or too short time (c) overproofed it or baked it at a too low temperature (d) any of these 25. Which of the following types of rolls starts out as three small round pieces of dough? (a) knotted (b) cloverleaf (c) butterflake (d) Parker House

True/False 26. French bread, hard rolls, rye bread and whole wheat bread are all examples of lean dough products.

27. In sponge doughs, the yeast is allowed to ferment with some of the ingredients before the mixing of the dough is complete.

28. Rich doughs must be mixed longer than lean doughs because their high sugar and fat content weakens the gluten.

29. Proper temperature for fermenting most bread doughs is about 100ºF (38ºC).

30. The high heat of a baker’s oven kills the yeast in a bread dough as soon as it is placed in the oven.

31. One way to check for doneness of breads and rolls in the oven is to look at the crust color.

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32. Steam should be injected into the oven when baking sweet rolls so that they don’t become too hard and crust.

33. Bread that is not to be served the day it is baked should be wrapped while still warm to preserve freshness.

34. The rolling-in procedure for Danish dough requires three 3-folds.

Visual Assessment Identify the type of roll shown in each picture.

35. (a) Croissant (b) Brioche (c) Cloverleaf roll (d) Butterflake roll (e) Danish pockets

36.

(a) Croissant (b) Brioche (c) Cloverleaf roll (d) Butterflake roll (e) Danish pockets

37. (a) Croissant (b) Brioche (c) Cloverleaf roll (d) Butterflake roll (e) Danish pockets

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38. (a) Croissant (b) Brioche (c) Cloverleaf roll (d) Butterflake roll (e) Spiral Danish roll

39. (a) Croissant (b) Brioche (c) Cloverleaf roll (d) Butterflake roll (e) Danish pockets

40. (a) Croissant (b) Brioche (c) Cloverleaf roll (d) Butterflake roll (e) Danish pockets

Math (Metric) For each of the math questions, write the correct answer on the lines below.

41. For French bread, calculate the quantity of 62% water needed if an ingredient at 100% weighs 1.3 kg.

42. For French bread, calculate the quantity of 2.4% yeast needed if an ingredient at 100% weighs 1.3 kg.

43. For French bread, calculate the quantity of 14% rye flour needed if an ingredient at 100% weighs 1.3 kg.

44. For soft rolls, calculate the quantity of 2% salt needed if an ingredient at 100% weighs 1.6 kg.

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45. For soft rolls, calculate the quantity of 9.5% sugar needed if an ingredient at 100% weighs 1.6 kg.

Math (U.S.) For each of the math questions, write the correct answer on the lines below.

46. For French bread, calculate the quantity of 62% water needed if an ingredient at 100% weighs 34 oz. Round to the nearest whole ounce.

47. For French bread, calculate the quantity of 2.4% yeast needed if an ingredient at 100% weighs 34 oz. Round to the nearest quarter ounce.

48. For French bread, calculate the quantity of 14% rye flour needed if an ingredient at 100% weighs 34 oz. Round to the nearest quarter ounce.

49. For soft rolls, calculate the quantity of 2% salt needed if an ingredient at 100% weighs 42¼ oz. Round to the nearest quarter ounce.

50. For soft rolls, calculate the quantity of 9.5% sugar needed if an ingredient at 100% weighs 42¼ oz. Round to the nearest whole ounce.

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Answers to Test Questions Multiple Choice 1. b 2. d 3. b 4. b 5. d 6. a 7. b 8. a True/False 26. T 27. T 28. F

9. c 10. a 11. d 12. b 13. c 14. d 15. a 16. a

29. F 30. F 31. T

17. a 18. b 19. b 20. a 21. d 22. a 23. c 24. d

25. b

32. F 33. F 34. T

Visual Assessment 35. c 36. d 37. b 38. e 39. e 40. a Math (Metric) 41. 806 g 42. 31 g 43. 182 g 44. 32 g 45. 152 g Math (U.S.) 46. 21 oz 47. 0.75 oz 48. 4.75 oz 49. 0.75 oz 50. 4 oz

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Answers to Questions for Discussion 1.

2.

3.

4.

5.

To combine all ingredients into a uniform, smooth dough. To distribute the yeast evenly throughout the dough. To develop gluten. (912) In the straight dough method, all ingredients are mixed in one step. (Yeast may or may not be mixed with the water first.) In the sponge method, the yeast, liquid, and part of the flour are mixed and fermented. The rest of the flour is then added and a dough is made. For sweet doughs, the straight dough method is sometimes modified to ensure even distribution of fat and sugar. The fat, sugar, salt, milk solids, and flavorings are mixed well. The eggs are mixed in, and finally the yeast, liquid, and flour are added and made into a dough. (913) The 12 steps are scaling ingredients, mixing, bulk fermentation, folding or punching, scaling or portioning of dough, rounding, benching, makeup and panning, proofing, baking, cooling, and storing. (Detailed explanations are on pages 914–916.)

Yes. In winter, if the bakeshop and the stored ingredients are cold, the mixed dough may ferment too slowly. Warmer water should then be used in the dough. When the bakeshop is very warm, the dough may ferment too quickly. This can be corrected by using cooler water for the dough.

The butter should be softened before rolling it in rather than taking it straight from the refrigerator. During rolling-in and between turns, the dough should not be allowed to get too warm or too cold.

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CHAPTER 32 Quick Breads Chapter Goals After studying this chapter, the student should be able to: 1.

2.

3.

Prepare baking powder biscuits and variations.

Prepare muffins, loaf breads, coffee cakes, and corn breads.

Prepare popovers.

Chapter Outline Outline and page numbers I.

Mixing and Production Methods (934-936)

Points of emphasis Students should learn biscuit method and muffin methods by heart (see summary, pp.

934, 935).

Importance of not overmixing in muffin method.

II.

Formulas (936-939)

Chapter Overview and Summary This very short chapter presents two basic mixing methods that are used for a variety of products. The remainder of the chapter consists of recipes illustrating these methods, and in addition, a recipe for popovers.

Pancakes and waffles (Chapter 24) may be included with this material, because their mixing method is the same as that for muffins.

If time is limited, you may want to limit demonstration and/or student practice to the basic biscuit and muffin recipes (pages 936 and 937).

Key Points to Review What are the steps in the biscuit method? p. 934: Procedure: Biscuit Method What are the steps in the muffin method? p. 935: Procedure: Muffin Method Why must popover batter be mixed more thoroughly than muffin and biscuit doughs? p. 934: Gluten Development in Quick Breads

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Sample Test Questions Multiple Choice 1.

Which of the following is not one of the steps in the biscuit method? (a) Fold the beaten eggs into the batter. (b) Cut the fat into the dry ingredients. (c) Add the liquid ingredients to the dry ingredients. (d) Sift together the dry ingredients.

2.

Which of the following is not one of the steps in the muffin method? (a) Mix together the liquid ingredients, including the liquid fat. (b) Cut the fat into the dry ingredients. (c) Add the liquid ingredients to the dry ingredients. (d) Sift together the dry ingredients.

3.

__________ are quick breads. (a) Coffee cakes (b) Biscuits and muffins (c) Corn breads and popovers (d) all of these

4.

Quick breads are __________. (a) less work to produce than yeast breads (b) leavened by chemical leaveners and steam, not yeast (c) easy to make because they can be mixed quickly and require no fermentation (d) all of these

5.

Which of the following is not one of the basic dough or batter mixtures for quick breads? (a) soft dough (b) drop batter (c) pour batter (d) hard dough

6.

Most quick bread batters are mixed by the __________ method. (a) muffin (b) biscuit (c) creaming (d) cake-mixing

7.

If you would read the phrase "Knead very lightly" in a quick bread formula, then this formula would use the __________ mixing method. (a) muffin (b) biscuit (c) both muffin and biscuit (d) neither muffin nor biscuit 2

8.

Because only slight gluten development is desired in most quick breads, __________. (a) their doughs are kneaded only lightly (b) they contain a high proportion of sugar and fat (c) their batters are mixed only until the dry ingredients are moistened (d) all of these

9.

Overmixing can result in ___________ in quick breads. (a) tunneling (b) toughness (c) irregular shapes (d) all of these

10. Tunneling in quick breads results from __________. (a) overmixing (b) insufficient kneading (c) the use of chemical leavenings (d) insufficient gluten development 11. Popovers are a special kind of quick bread because __________. (a) they are made with bread flour (b) they are leavened only by steam (c) their batter is mixed well to develop gluten (d) all of these 12. Popovers require more mixing than other quick breads because they __________. (a) are made from weaker flour (b) are leavened by yeast, not steam (c) must contain well-developed gluten to hold their shape as they rise (d) all of these 13. Which of the following pieces of advice for producing biscuits is correct? (a) Be sure to give your round hand cutter a vigorous twist as you cut your biscuits. (b) The flakiest biscuits can be produced by using less shortening and cutting it in more. (c) If you would like to produce a crustier, but slightly smaller biscuit, knead the dough a little longer than usual. (d) Softer biscuits will result if you place them so they touch each other on the baking sheet; crisp-crusted biscuits will result if you place them at least ½ inch apart.

14. When making biscuits, it is possible to eliminate or reduce scraps by __________. (a) using a roller cutter (b) cutting into squares or triangles (c) spacing the cuts as close together as possible (d) all of these

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15. Which of the following is true about biscuits? (a) Under-kneading toughens biscuits. (b) Biscuits will approximately double in height during baking. (c) Biscuits made from reworked scraps tend to be extremely tender. (d) If you do not wish your biscuits to have a brown top, brush them with egg wash or milk before baking.

16. The muffin mixing method would be least likely used to produce __________. (a) biscuits (b) coffee cakes (c) quick loaf bread (d) pancakes and waffles 17. Which of the following phrases are you likely to read in both a biscuit and a muffin method formula? (a) Cut in fat. (b) Add melted fat. (c) Knead very lightly. (d) Add liquid ingredients to dry ingredients and mix just until combined.

True/False 18. Muffins, biscuits, and popovers must not be overmixed, or they will be tough.

19. To produce a flaky biscuit, the dough must be kneaded slightly.

20. Muffins that contain a high percentage of sugar are likely to be tender than those with less sugar.

21. Biscuit dough will rise to about 4 times its original height when baked.

22. The most commonly used leavening agent for popovers is baking powder.

23. Muffin batter may be mixed in advance and refrigerated, as long as the batter is mixed well again before baking.

24. When you are cutting biscuits with a round hand cutter, you should press the cutter straight down, not twist it.

Math (Metric) For each of the math questions, write the correct answer on the lines below.

25. Calculate the amount of cake flour needed for the new yield of 15 kg Blueberry Muffin batter using the calculated RCF (recipe conversion factor) of 1.2. The weight of cake flour in the original recipe is 4.2 kg. _________________ 26. Calculate the amount of sugar needed for the new yield of 15 kg Blueberry Muffin batter using the calculated RCF (recipe conversion factor) of 1.2. The weight of sugar in the original recipe is 2.1 kg. _________________

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27. Calculate the amount of salt needed for the new yield of 15 kg Blueberry Muffin batter using the calculated RCF (recipe conversion factor) of 1.2. The weight of sugar in the original recipe is 200 g. _________________ 28. Calculate the amount of nonfat milk solids needed for the new yield of 15 kg Blueberry Muffin batter using the calculated RCF (recipe conversion factor) of 1.2. The weight of nonfat milk solids in the original recipe is 85 g. _________________ 29. Calculate the amount of eggs needed for the new yield of 15 kg Blueberry Muffin batter using the calculated RCF (recipe conversion factor) of 1.2. The weight of eggs in the original recipe is 100 g. _________________

Math (U.S.) For each of the math questions, write the correct answer on the lines below.

30. Calculate the amount of cake flour needed for the new yield of 10 lbs Blueberry Muffin batter using the calculated RCF (recipe conversion factor) of 1.2. The weight of cake flour in the original recipe is 40 oz. _________________ 31. Calculate the amount of sugar needed for the new yield of 10 lbs Blueberry Muffin batter using the calculated RCF (recipe conversion factor) of 1.2. The weight of sugar in the original recipe is 26 oz. _________________ 32. Calculate the amount of salt needed for the new yield of 10 lbs Blueberry Muffin batter using the calculated RCF (recipe conversion factor) of 1.2. The weight of sugar in the original recipe is 0.5 oz. _________________ 33. Calculate the amount of nonfat milk solids needed for the new yield of 10 lbs Blueberry Muffin batter using the calculated RCF (recipe conversion factor) of 1.2. The weight of nonfat milk solids in the original recipe is 3 oz. _________________ 34. Calculate the amount of eggs needed for the new yield of 10 lbs Blueberry Muffin batter using the calculated RCF (recipe conversion factor) of 1.2. The weight of eggs in the original recipe is 12 oz. _________________

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Answers to Test Questions Multiple Choice 1. a 2. b 3. d 4. d 5. d 6. a 7. b

8. d 9. d 10. a 11. d 12. c 13. d 14. d

15. b 16. a 17. d

True/False 18. F 19. T 20. T 21. F 22. F 23. F 24. T Math (Metric) 25. 5.04 kg 26. 2.52 kg 27. 240 g 28. 102 g 29. 120 g Math (U.S.) 30. 48 oz 31. 31 oz 32. 0.6 oz 33. 3.5 oz 34. 14.5 oz

Answers to Questions for Discussion 1.

2.

3.

Overmixing. (934) In the biscuit method the fat is cut into the dry ingredients. In the muffin method, the fat is melted and added to the liquid ingredients. (Also, the biscuit method sometimes included kneading.) (934–935) Strong gluten must be developed so that the structure is strong enough to avoid collapsing.

(934)

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CHAPTER 33 Caking and Icings Chapter Goals After studying this chapter, the student should be able to: 1.

2.

3.

4.

5.

Demonstrate the five basic cake mixing methods.

Describe the characteristics of high-fat cakes and low-fat cakes.

Prepare high-fat, or shortened, cakes and low-fat, or foam-type, cakes.

Prepare the six basic types of icings.

Assemble and ice layer cakes, small cakes, and sheet cakes.

Chapter Outline Outline and page numbers

Points of emphasis

Understanding Cake Making I.

Basic Mixing Methods (942–946)

Step-by-step procedures for creaming method, two-stage method, sponge method, angel food method, and chiffon method.

II.

Cake Formula Types (946–947)

Characteristics of high-fat and low-fat cakes; relationship between ingredient proportions and mixing methods; why emulsified shortening is necessary for two-stage method.

III.

Scaling and Panning (947–948)

How to prepare pans.

How to scale cake batters: 3 procedures.

IV.

Baking and Cooling (949–950)

Importance of level pans and oven racks, proper temperature, and not disturbing cakes before they are set.

How to test for doneness.

How to cool and remove from pans.

V.

Altitude Adjustments (950–951)

Whether or not you wish to teach this section depends on your location, but students should be made aware that altitude adjustments are necessary.

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Cake Formulas I.

Creaming Method (951–952)

II.

Two-Stage Method (953)

III.

Foaming Methods (954-956)

Selection of recipes for demonstration and/or student practice.

Icings: Production and Application I.

Producing and Handling Basic Types (956–962)

Characteristics, basic procedures, and selected recipes for basic icing types; fondant, buttercream, foam-type, fudge-type, flat, and royal, plus glazes and fillings.

II.

Assembling and Icing Cakes (962– 964)

Guidelines for selecting appropriate icings.

Procedure for assembling layer cakes; for icing cupcakes and sheet cakes.

Chapter Overview and Suggestions The five basic cake mixing methods (pages 943–945) are the core of this chapter. After discussion of general principles and procedures, demonstrations and/or student practice can focus on one or more recipes for each of the four procedures. This will also give students exposure to the techniques for pan preparation, scaling, and baking.

Icings to be prepared can be chosen according to their appropriateness to the cake recipes you select. At least one buttercream should be prepared, since this type of icing is so versatile and so widely used.

Neatness should be the emphasis when students practice assembling and icing layer cakes. Decorating techniques have been omitted from the text due to space limitations. Students usually enjoy decorating cakes; however, in a beginning course students often have difficulty producing a neatly iced, undecorated cake. Yet they are eager to begin decorating, like student painters who want to paint landscapes without first learning to prepare the canvas. In such instances, students need the instructor’s insistence to convince them that the most attractive cakes are the neatest ones, whether decorated or not.

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Key Points to Review What are the steps in the creaming method? p. 943: Procedure: Creaming Method What are the steps in the two-stage method? p. 943: Procedure: Two-Stage Method What are the steps in the foaming or sponge method? p. 944: Procedure: Foaming or Sponge Method What are the steps in the angel food method? p. 944: Procedure: Angel Food Method What are the steps in the chiffon method? p. 945: Procedure: Chiffon Method What mixing methods are used for high-fat cakes? for low-fat cakes? p. 946: Cake Formula Types What are the procedures for scaling cake batters? pp. 947–948: Scaling and Panning How are cakes tested for doneness? p. 949: Baking How are cakes removed from their baking pans? p. 949: Cooling and Removing from Pans What are the six basic types of icing? p. 956: Producing and Handling Basic Types What are the steps in the procedure for assembling and icing layer cakes? p. 963: Procedure for Assembling Layer Cakes What are the steps in the procedure for icing sheet cakes? p. 964: Procedure for Icing Sheet Cakes

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Sample Test Questions Multiple Choice 1.

For precision in cake production, which of the following techniques is important? (a) Scaling ingredients accurately (b) Using good, well-balanced formulas (c) Understanding basic mixing methods well (d) all of these

2.

The challenge of cake production is to __________. (a) produce as much gluten as possible (b) keep a product high in fat and sugar as light and delicate as possible (c) create a structure that will support a product that is high in fat and sugar (d) both keep a product high in fat and sugar as light and delicate as possible and create a structure that will support a product that is high in fat and sugar

3.

Which mixing method is incorrect for a high-fat cake? (a) The two stage method (b) The creaming method (c) The blending method (d) The sponge method

4.

What ingredients can be incorporated during the creaming stage of cake mixing? (a) fat (b) sugar (c) salt, leavenings, and melted chocolate (d) all of these

5.

The development of __________ led to the development of the two-stage cake mixing method. (a) quick-rising cake flours (b) high-speed mixing equipment (c) less complicated cake formulas (d) emulsified or high-ratio shortenings

6.

The two-stage method of cake mixing is called “two-stage” because ___________. (a) the liquids are added in two stages (b) it can be completed in only two steps or stages (c) it contains two more stages than the creaming method (d) it is completed in two stages, which are often separated by several hours

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7.

Which mixing method is used to produce a very smooth batter that bakes into a fine-grained, moist, high-fat cake? (a) chiffon (b) foaming (c) creaming (d) two-stage

8.

Egg foam cakes __________. (a) are prepared with the creaming method (b) contain a high percentage of shortening (c) depend on the air trapped in beaten eggs for their leavening (d) all of the above

9.

Which statement about cake mixes is incorrect? (a) Cakes made from scratch are always superior to those made from mixes. (b) Most mixes produce cakes with excellent volume, texture, and tenderness. (c) Most prepared mixes contain all necessary ingredients except water and sometimes eggs. (d) Whether or not cakes made from mixes taste as good as those made from scratch is a matter of opinion.

10. A high-fat cake prepared with the two-stage mixing method can become tough due to gluten development unless it is prepared with __________. (a) butter (b) emulsified shortening (c) an increased percentage of sugar (d) both emulsified shortening and an increased percentage of sugar 11. Which set of words completes the following sentence correctly? Angel food cakes are based on __________ foams and contain no __________. (a) egg-white, fat (b) whole-egg, fat (c) egg-white, flour (d) whole-egg, flour 12. What type of cake is best when preparing a European-style fruit torte that requires a great deal of cutting and handling? (a) sponge (b) high fat (c) shortened (d) mixed method

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13. Sponge sheets for jelly rolls and other rolled cakes are often made without any __________ , so that they do not crack when rolled. (a) sugar (b) egg foam (c) shortening (d) artificial flavoring 14. Which of the following is an incorrect combination of cake type and pan preparation? (a) sheet cakes → line the pan with greased parchment (b) high fat cakes → grease and flour the bottom of the pan (c) angel food cakes → grease the bottom and sides of the pan (d) sponge cakes → grease the bottom, but not the sides, of the pan 15. A __________ will require the longest baking time. (a) loaf of pound cake (b) high-fat sheet cake (c) tube of angel food cake (d) foam-type sheet cake for a jelly roll 16. Which of the following is a false statement about avoiding cake failures? (a) Be sure you preheat your oven, and make sure its shelves are level. (b) If steam is available in an oven, use it for creamed and two-stage batter cakes. (c) Be sure the pans rest tightly against each other to prevent heat flow between them. (d) Do not open your oven or disturb your cakes until they have finished rising and are partially browned.

17. What would cause a cake to burst open on top when baking? (a) a too hot oven (b) improper mixing (c) too much liquid in the batter (d) too little flour or a flour that was too weak 18. Using too little ___________________ can make a cake dense and heavy. (a) sugar (b) liquid (c) leavening (d) shortening 19. Overmixing a cake, using too little sugar and shortening, and making it with too strong a flour make the cake __________. (a) tough (b) crumbly (c) too dark (d) coarse or irregular

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20. If a baker added too much sugar to his cake formula, the finished product could suffer from all of the following faults except being too __________. (a) dark (b) tough (c) crumbly (d) dense or heavy 21. Which of the following should you do when baking a cake at 3,500 ft above sea level? (a) Increase the baking temperature by 25°F (14°C). (b) Decrease the amount of eggs, flour, and liquids. (c) Increase the amount of shortening, sugar, and baking powder or soda. (d) All of these 22. Which of the following is not one of the three functions of icings? (a) to improve appearance (b) to increase nutritional value (c) to contribute flavor and richness (d) to improve the keeping qualities of a cake 23. Fondant __________. (a) is usually made in the bakeshop (b) tends to be somewhat sticky after it has set (c) is used as icing for napoleons, éclairs, and petits fours (d) is produced by mixing butter or margarine with confectioners’ sugar 24. If a fondant is not shiny after it sets up, that could be caused by __________. (a) heating it to over 100°F (38°C) (b) adding too much confectioners’ sugar to it (c) refrigerating it too long after spreading it on the product (d) adding to much flavoring or coloring while it was being heated 25. Fondant must be ___________ before it can be used. (a) heated (b) beaten (c) foamed (d) mixed with flavoring or coloring 26. A buttercream icing must contain __________ and can contain __________. (a) egg foam, syrup (b) fat and sugar, eggs (c) butter and cream, confectioner's sugar (d) emulsified shortening and sugar, cream of tartar

7

27. Which of the following types of icings is made of only 10X sugar and water? (a) flat (b) royal (c) foam-type (d) fudge-type 28. Which of the following types of icing should be used the day it is prepared? (a) flat (b) royal (c) glaze (d) foam-type 29. __________ is heated to 100°F (38°C) before it is used. (a) Fondant (b) Flat icing (c) Royal icing (d) Both fondant and flat icing 30. What is the best kind of icing to use on a cake for display only and not for consumption? (a) a glaze (b) fondant (c) royal icing (d) a foam-type icing 31. A ___________ can be made by melting fruit preserves and forcing them through a strainer. (a) glaze (b) filling (c) flat icing (d) none of these 32. Which of the following statements about icing is incorrect? (a) Use color sparingly. Light, pastel shades are more appetizing than loud colors. (b) In general, use heavy frostings with heavy cakes and light frostings with light cakes. (c) Use the best-quality flavorings, and use them sparingly. The flavor of the frosting should not be stronger than the cake. (d) Carefully matching an icing to a cake is a waste of time. Most people only want to look at the icing and eat the cake, so don't waste your time attempting to blend them artistically.

33. The shortening used for chiffon cakes is ________________. (a) oil (b) butter (c) emulsified shortening (d) none of these

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34. French buttercream is made by beating butter into a foam made of ____________. (a) egg yolks and boiling syrup (b) egg whites and boiling syrup (c) whole eggs whipped with sugar (d) none of these 35. .The two main ingredients of simple buttercream are ____________________. (a) fat and syrup (b) fat and sugar (c) sugar and water (d) sugar and egg whites 36. Fondant should not be heated above a temperature of ____________. (a) 40°F (4 C) (b) 56°F (13°C) (c) 79°F (26°C) (d) 100°F (38°C) 37. The main leavening agent in foam-type cakes is ________. (a) yeast (b) baking powder (c) air (d) steam 38. What type of fat is used in cakes mixed by the two-stage method? (a) emulsified shortening (b) regular shortening (c) butter (d) oil 39. A cake with a high butter content is likely to be mixed by what method? (a) two-stage method (b) creaming method (c) sponge method (d) chiffon method

True/False 40. When eggs are added to a cake batter in the creaming method, they should be added all at once.

41. When chocolate is added to a cake batter made by the creaming method of the two-stage method, it is melted and added with the other liquid ingredients.

42. When mixing batters for high-fat cakes, you must scrape down the sides of the bowl several times.

43. Two-stage batters are mixed at high speed to ensure even mixing.

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44. Foam-type batters are mixed at high speed to ensure even mixing.

45. Warm eggs achieve greater volume when whipped than chilled eggs do.

46. Angel food cakes usually contain no fat.

47. Flour for sponge cakes must be very weak, to avoid making the cake tough.

48. Angel food cake pans should be greased well before being filled with batter.

49. For even baking, cake pans should be pushed against each other in the oven so that they are all touching.

50. To test a cake for doneness, press the center lightly. If the cake is done, it will spring back where it is touched.

51. Cakes should be turned out of their pans onto cooling racks as soon as they are removed from the oven.

52. Cakes must be completely cool before being iced.

53. Chiffon cakes are leavened by baking powder and by a foam made of whipped whole eggs and sugar.

Math (Metric) For each of the math questions, write the correct answer on the lines below.

54. For the genoise recipe, calculate the quantity of 2% vanilla needed if cake flour at 100% weighs 750 g. ____________ 55. You need to prepare 1320 g of genoise batter and the total percentage of all ingredients is 385%. How much is an ingredient at 100%? Round to the nearest gram. ____________ 56. For genoise recipe, calculate the quantity of 100% sugar needed if cake flour at 100% weighs 750 g. ____________ 57. For genoise recipe, calculate the quantity of 33% butter needed if cake flour at 100% weighs 750 grams. Round your answer to the nearest whole gram. ____________

Math (U.S.) For each of the math questions, write the correct answer on the lines below.

58. For Genoise, calculate the quantity of 100% sugar needed if cake flour at 100% weighs 25 oz. ____________ 59. For Genoise, calculate the quantity of 33% butter needed if cake flour at 100% weighs 25 oz. ____________ 60. For Genoise, calculate the quantity of 2% vanilla needed if cake flour at 100% weighs 25 oz. ____________ 61. You need to prepare 2 lb (32 oz) Genoise batter and the total percentage of all ingredients is 385%. How much is an ingredient at 100%? Round to the nearest quarter ounce. ____________

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Answers to Test Questions Multiple Choice 1. d 7. d 2. d 8. c 3. d 9. a 4. d 10. d 5. d 11. a 6. a 12. a True/False 40. F 41. F 42. T 43. F 44. T 45. T

13. c 14. c 15. a 16. c 17. a 18. c

19. a 20. b 21. a 22. b 23. c 24. a

46. T 47. T 48. F 49. F 50. T 51. F

25. a 26. b 27. a 28. d 29. d 30. c

31. a 32. d 33. a 34. b 35. b 36. d

52. T 53. F

Math Tutor (Metric) 54. 15 55. 343 56. 750 57. 248 Math Tutor (U.S.) 58. 25 59. 8.25 60. 0.5 61. 8.25

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37. c 38. a 39. b

Answers to Questions for Discussion 1. Creaming method: 1. Cream the fat and sugar.

2. Mix in the eggs, a little at a time.

3. Scrape down the bowl.

4. Add dry ingredients alternately with the liquids and mix. Scrape down the bowl as necessary.

Two-stage method: 1. Mix the dry ingredients with the shortening until smooth, about 2 minutes at low speed.

Scrape down the bowl.

2. Add about half the liquid and mix slowly, 3–5 minutes. Scrape down the bowl.

3. Gradually add the rest of the liquids combined with the eggs. Scrape down once or twice.

Mix another 2 minutes at low speed.

Sponge Method: 1. Warm the eggs and sugar and whip together until very thick and light.

2. Fold in the sifted dry ingredients.

3. Fold in melted butter and liquids, if used.

Angel food method: 1. Sift the flour with half the sugar.

2. Whip the egg whites to soft peaks.

3. Gradually add the other half of the sugar and whip to stiff peaks.

4. Fold in the flour and sugar mixture.

(943–945) 2. Creaming incorporates air, which helps leaven the cake. (907, 942-943) 3. Scraping down the bowl is necessary for a smooth, lump-free, uniformly mixed batter. (943) 4. It would probably be too tough or firm. In the two-stage method, the flour is mixed in the batter for a relatively long time. This would result in too much gluten development, until there is a high percentage of emulsified shortening already mixed with the flour. (942-943) 5. Cake 1: two-stage method Cake 2: sponge method Cake 3: creaming method (942–946) 6. Do not heat over 100ºF (38ºC) or it will lose its shine. (956) 7. Simple buttercreams keep well, but meringue-type buttercreams break down quickly, because the meringue is unstable.

8. (a) Cool the cake layers. Trim them and brush off loose crumbs. (b) Place the bottom layer on a cake circle upside down. (c) Spread filling on the bottom layer out to the edges. (d) Place the second layer upside down on top of the bottom layer. (e) Spread filling on the second layer out to the edges. (f) Place the top layer right side up on top of the middle layer. (g) Ice the top and sides of the cake.

(963)

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CHAPTER 34 Cookies Chapter Goals After studying this chapter, the student should be able to: 1.

2.

3.

4.

List the factors responsible for crispness, softness, chewiness, and spread in cookies.

Demonstrate the three basic cookie mixing methods.

Prepare the seven basic cookie types: dropped, bagged, rolled, molded, icebox, bar, and sheet.

Prepare pans for, bake, and cool cookies.

Chapter Outline Outline and page numbers

Points of emphasis

I.

Cookie Characteristics and Their Causes (968–969)

How to achieve or inhibit crispness, softness, chewiness, and spread.

II.

Mixing Methods (569)

Basic procedures: One-stage method Creaming method Sponge method

III.

Types and Makeup Methods (970– 972)

Basic procedures for making up dropped, bagged, rolled, molded, icebox, bar, and sheet cookies.

IV.

Panning, Baking, and Cooling (972) How to prepare pans, bake, and cool cookies.

V.

Recipes (973–979)

Recipes included for all mixing and makeup methods.

Chapter Overview and Suggestions Cookies are often taught in the same unit as cakes. While mixing methods tend to be the important focus in cake making, however, cookie mixing methods are relatively simple— especially if students have already studied cakes—while makeup methods are more varied and more involved.

Recipes for each of the seven makeup methods are included. If time permits, it is helpful to have students prepare large quantities of at least one or two of the recipes, so that they can experience first-hand the necessity of developing good manual skills in order to produce cookies quickly and efficiently.

Key Points to Review 1

What are the factors that determine whether a cookie will be crisp, soft, or chewy? p. 968: Cookie Characteristics and Their Causes What are the factors that determine how much a cookie will spread when baked? pp. 968–969: Spread What are the steps in the one-stage method for mixing cookies? p. 969: Procedure for One-Stage Method What are the steps in the creaming method for mixing cookies? p. 969: Procedure for Creaming Method What are the steps in the sponge method for mixing cookies? p. 969: Procedure for Sponge Method What are the seven makeup methods for making cookies? Describe the procedure for each. pp. 970–972: Types and Makeup Methods How are pans prepared for baking cookies? p. 972: Preparing the Pans When baking cookies, how do you determine when they are done? p. 972: Baking What is the proper way to cool cookies after baking? p. 972: Cooling

Sample Test Questions Multiple Choice 1.

Which of the following statements about cookies is correct? (a) Cookies come in an infinite variety of shapes, sizes, flavors, and textures. (b) Characteristics that are desirable in some cookies are not desirable in others. (c) The crispness, softness, chewiness, and spread of cookies can be controlled by a variety of techniques. (d) all of these

2.

Several conditions produce crispness in cookies. Which of the following is not one of them? (a) small size or thin shape (b) low sugar and fat content (c) high temperature and/or long baking (d) low proportion of liquid in the formula If cookies turn out too soft, which action will not correct the problem in the next batch?

3.

2

(a) Baking longer (b) Making the cookies smaller or thinner (c) Increasing the amount of sugar and fat (d) Including some honey, molasses, or corn syrup 4.

If cookies spread too much during baking, __________ can correct the problem. (a) using a weaker flour (b) greasing his pan more heavily (c) baking them at a lower temperature (d) replacing some of the granulated sugar with confectioners’ sugar

5.

Whipping eggs to a foam is one of the steps in the __________ mixing method. (a) sponge (b) creaming (c) one-stage (d) two-stage

6.

Although there are seven different basic makeup methods for cookies, you must follow one important rule, regardless of which procedure you use. This rule is: _________. (a) Make all cookies of uniform size and thickness. (b) The sweeter the cookie, the shorter the baking time. (c) All cookies in a single batch must be the same consistency. (d) Cookie pans must be rotated half way through the baking process.

7.

To produce cookies shaped like crescents or fingers, then you should use the __________ method. (a) bar (b) sheet (c) icebox (d) molded

8.

If the pastry chef wants to have freshly baked cookies on hand at all times, then she is most likely to produce her cookies with the __________ method. (a) bar (b) drop (c) sheet (d) icebox

9.

You would be most likely to use a slicing machine if you were using the __________ method to produce cookies. (a) rolled (b) icebox (c) bagged (d) molded

10. Biscotti are examples of a __________ cookie.

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(a) bar (b) sheet (c) rolled (d) molded 11. A unique aspect of biscotti is that they are __________. (a) baked twice (b) always eaten hot (c) both rolled and molded (d) more like a biscuit than a cookie 12. Which of the following statements about pan preparation is correct? (a) Flouring a greased pan will increase the spread of cookies baked on it. (b) Lining cookie sheets with parchment or silicone paper is fast, and it eliminates the need to grease the sheets. (c) All cookie pans must be greased, no matter how high the fat content of the cookies that will be baked on them. (d) all of these 13. Which of the following statements about cookie baking is false? (a) Most cookies are baked at a high temperature for a short time. (b) Too high a baking temperature decreases how much cookies spread. (c) The heat of the pan continues to cook cookies after they have been removed from the oven. (d) Doneness of cookies is determined by touch. The center of a finished cookie should spring back after it is touched.

True/False 14. If you want to make crisp cookies, it helps to make them small and thin.

15. High fat and sugar content help make cookies crisp.

16. Cookies can be made chewier by decreasing their egg content.

17. Overbaking increases crispness.

18. The following factors all increase spread in cookies: heavily greased pans, high sugar content, high liquid content, high oven temperature.

19. In the one-stage mixing method, all ingredients are placed in the mixing bowl and mixed together.

20. In the creaming method, the fat, sugar, and flour are creamed together; then the eggs and liquid are added and blended in.

21. Bagged cookies must be made with very stiff doughs so that they will hold their shape.

22. Dough for rolled cookies, molded cookies and icebox cookies must usually be chilled before makeup.

23. Some cookies made up by the drop method must be flattened on the pans, while others will spread by themselves.

24. Rolled cookies should be cut from the rolled-out dough about ½ inch (12 mm) apart.

25. Uniform thickness is an important consideration when cutting icebox cookies.

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26. Most cookies are baked at a fairly high temperature for a short time.

27. Unless the pans have been lined with silicon paper, you should remove cookies from baking pans while they are still warm.

28. Cookies should be cooled as rapidly as possible.

Math (Metric) For each of the math questions, write the correct answer on the lines below.

29. The amount of sugar used in the rich shortbread recipe is 312 g. If the EP unit cost is $0.88/kg, calculate the total cost for the ingredient. Remember to round your answer to the nearest hundredth. __________ 30. The amount of pastry flour used in the rich shortbread recipe is 500 g. If the EP unit cost is $0.66/kg, calculate the total cost of the ingredient. __________ 31. The amount of butter used in the rich shortbread recipe is 375 g. If the EP unit cost is in kilograms, what is the amount in converted units? __________

Math (U.S.) For each of the math questions, write the correct answer on the lines below.

32. The amount of sugar used in the rich shortbread recipe is 11 oz. If the EP unit cost is $0.40/lb, calculate the total cost for the ingredient. __________ 33. The amount of pastry flour used in the rich shortbread recipe is 1 lb 2 oz. If the EP unit cost is $0.66/lb, calculate the total cost of the ingredient. __________ 34. The amount of butter used in the rich shortbread recipe is 6 oz. If the EP unit cost is in pounds, what is the amount in converted units? __________

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Answers to Test Questions Multiple Choice 1. d 2. b 3. d 4. d 5. a 6. a

7.

8.

9.

10.

11.

12.

d d b a a b

13.

True/False 14. T 15. T 16. F 17. T

18.

19.

20.

21.

F T F F

22.

23.

24.

25.

d

T T F T

25. T 27. T 28. F

Math Tutor (Metric) 29. $0.27 30. $0.33 31. 0.375 Math Tutor (U.S.) 32. $0.28 33. $0.74 34. 0.375

Answers to Questions for Discussion 1.

2.

3.

4.

Cookies are crisp if they are very low in moisture. The following factors will contribute to crispness: low proportion of liquid in the mix, high sugar and fat content, high baking temperature and/or long baking, and small size or thin shape. To be kept crisp they must be protected from moisture during storage. (968) Mix them less, bake them longer, and/or rebalance the formula by reducing the egg content or liquid content or increasing the fat content. (992) In the one-stage method, all ingredients are added to the bowl at once and mixed into a dough. In the creaming method, the fat and sugar are creamed, the eggs and liquid are added, and then the flour and leavening are mixed in. (969) Uniform baking. (970)

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CHAPTER 35 Pies and Pastries Chapter Goals After studying this chapter, the student should be able to: 1.

2.

3.

4.

5.

6.

7.

8.

Prepare flaky pie dough and mealy pie dough.

Prepare crumb crusts and short or cookie crusts.

Assemble and bake pies.

Prepare the following pie fillings: fruit fillings using the cooked juice method, the cooked fruit method, and the old-fashioned method; custard or soft fillings; cream pie fillings; and chiffon fillings.

Prepare puff pastry dough and puff dough products.

Prepare éclair paste and éclair paste products.

Prepare standard meringues and meringue desserts.

Prepare fruit desserts.

Chapter Outline Outline and page numbers

Points of emphasis

Pies I.

Pie Doughs (982–985)

Importance of ingredient selection and proper procedure to produce quality pie crusts.

Procedure for mixing and rolling flaky pie dough and mealy pie dough.

II.

Assembling and Baking (986–987)

Basic procedure for assembling and baking pies.

How to avoid soggy or undercooked bottom crusts.

III.

Fillings (988–994)

Starches for pie fillings.

How to prepare fruit fillings (3 methods) and soft or custard fillings. (Cream and chiffon fillings in Chapter 35.)

1

Pastries, Meringues, and Fruit Desserts I.

Puff Pastry (995–999)

Procedures for preparing puff pastry and blitz puff pastry.

II.

Éclair Paste (999–1001)

III.

Meringues (1002–1003)

How to prepare common, Swiss, and Italian meringues; how to prepare meringue desserts.

IV.

Fruit Desserts (1004–1005)

(Selection of recipes)

How to prepare typical puff pastry desserts.

Procedures for preparing éclair paste and typical éclair paste desserts.

Chapter Overview and Suggestions This chapter represents a variety of different products, most of which can be taught at any point during the students’ bakeshop studies. It is not necessary to teach them in the order in which they are presented in this chapter.

Pies are perhaps the most important of these products. In a beginning course you may want to teach only these products and omit the remainder of the chapter or save it for a more advanced course. Puff pastry, in particular, is a difficult product for beginning students to master.

At any rate, it may be easier to introduce students to rolled-in doughs with Danish pastry (Chapter 31) rather than puff pastry, since the rolling-in procedure for Danish is easier.

Chapters 35 and 36 depend on each other to some extent, since a number of the products presented in Chapter 36 are also used a pie fillings. For a beginning course, you might assign the pie section of Chapter 35 and the Pastry Cream section of Chapter 36 as a single unit and reserve the remaining material for later classes.

Meringues (in this chapter) are used in the production of other bakery goods (e.g., cake icings). This section may be referred to as needed in other units of study.

Key Points to Review What are the steps in the rubbed dough method for mixing pie doughs? pp. 983-–984: Mixing Pie Doughs How do you mix pie doughs in order to get flaky dough? mealy dough? p. 983: Pie Dough Types pp. 983-984–XXX: Mixing Pie Doughs Flaky dough is best for what kind of pie crusts? Mealy dough is best for what kind of pie crusts? p. 983: Pie Dough Types

2

What are the ingredients and procedure for making a graham cracker crust? p. 985: Graham Cracker Crust How is mixing a short dough crust different from the rubbed-dough method for mixing pie crust? pp. 983–984: Mixing Pie Doughs p. 984: Short-Dough Crusts p. 985: Short Dough What are the steps in the procedure for rolling pie dough and lining pans? p. 986: Procedure for Rolling Pie Dough and Lining Pans What are the steps in the procedure for preparing baked pies? p. 987: Procedure for Preparing Baked Pies What are the steps in the procedure for preparing unbaked pies? p. 987: Procedure for Preparing Unbaked Pies What are the steps in the cooked juice method for making fruit pie fillings? p. 989: Procedure: Cooked Juice Method What are the steps in the cooked fruit method for making fruit pie fillings? p. 989: Procedure: Cooked Fruit Method What are the steps in the old-fashioned method for making fruit pie fillings? p. 989: Procedure: Old-Fashioned Method What are the steps in the rolling-in procedure for making puff pastry dough? p. 996: Rolling-In Procedure for Puff Pastry What are the steps in mixing éclair paste or pâte à choux? p. 1000: Éclair Paste or pâte à Choux What are the three basic types of meringue? Describe how to prepare each. pp. 1002–1003: Meringues

Sample Test Questions Multiple Choice 1.

The fat used most frequently in volume production of pie doughs is (a) regular shortening. (b) emulsified shortening. (c) margarine. (d) none of these

3

2.

Salt is incorporated into pie dough by: (a) sifting it with the flour. (b) dissolving it in the water. (c) blending it with the fat. (d) none of these.

3.

In the production of flaky pie dough (a) the fat is blended with the flour until smooth. (b) the fat is cut into the flour until the particles are about the size of peas. (c) the fat is cut into the flour until the mixture resembles cornmeal. (d) the fat is rolled into the dough, which is then given three 3-folds.

4.

The main ingredients in graham cracker crumb crust are: (a) graham cracker crumbs, pastry flour, butter. (b) graham cracker crumbs, sugar, ice water. (c) graham cracker crumbs, sugar, melted butter. (d) none of these.

5.

The most appropriate type of pie dough or crust to use for pumpkin pie is (a) flaky pie dough, unbaked. (b) mealy pie dough, unbaked. (c) mealy pie dough, prebaked. (d) short dough.

6.

The best starch to use for thickening cream pie fillings is ______________. (a) pastry flour (b) waxy maize. (c) modified starch (d) cornstarch

7.

The ideal starch to use for thickening most fruit pie fillings is ______________. (a) pastry flour (b) tapioca (c) waxy maize (d) cornstarch

8.

The primary leavening agent in puff pastry is ______________. (a) yeast (b) baking powder (c) baking soda (d) steam

9.

To create over 1000 layers, puff pastry is given ______________. (a) three 3-folds (b) three 4-folds (c) four 4-folds (d) six 4-folds.

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10. The best flour to use for making éclair paste is ______________. (a) bread flour (b) pastry flour (c) cake flour (d) three parts cake flour plus one part cornstarch 11. __________ flour is the best choice for pie doughs. (a) Cake (b) Bread (c) Pastry (d) Strong 12. Which of the following statements about pie doughs is false? (a) Gluten gives structure and flakiness to pie crust. (b) Water is necessary to develop some gluten in a pie crust. (c) Milk makes a pie crust that is crisper than one made with water. (d) Milk makes a pie crust that browns more quickly than one made with water.

13. Pie dough should be kept cool during mixing and make-up because __________. (a) if it is too warm, gluten will develop too slowly (b) shortening has its best consistency when it is neither too warm nor too cold (c) a butter-based dough will turn rancid very quickly if its temperature is too high (d) the salt in the dough will keep the shortening and the flour from mixing properly at high or low temperatures 14. The difference between flaky and mealy pie dough is __________. (a) the way in which the fat is blended with the flour (b) that flaky dough resists sogginess better than mealy dough (c) that flaky pie dough is used for bottom crusts and mealy dough is used for top crusts (d) all of these 15. A flaky pie dough __________ than a mealy pie dough. (a) is shorter (b) uses less water (c) is less likely to be used in a baked custard-type pie (d) none of these 16. When making a mealy pie dough, it is important to work the fat into the flour until the mixture looks like ___________. (a) peas (b) hazelnuts (c) coarse cornmeal (d) either peas or hazelnuts

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17. Reworking pastry trimmings results in pie crust that is _________. (a) flakier (b) tougher (c) mealier (d) soggier 18. If you are mixing a pie dough in a machine, you should use the __________. (a) paddle (b) pastry knife (c) dough hook (d) either paddle or pastry knife 19. Which of the following statements about crumb crusts is true? (a) Crumb crusts are used only for baked pies. (b) Crumb crusts are more difficult to make than pastry crusts. (c) Baking a crumb crust makes it firmer, less crumbly, and improves it flavor. (d) One advantage of crumb crusts is that any flavor of crumb crust compliments the flavor of any filling.

20. A short dough crust would be most likely used to produce a __________. (a) chiffon pie (b) custard pie (c) small fruit tart (d) baked fruit pie 21. Cream pies and chiffon pies are good examples of __________ pies. (a) soft (b) baked (c) unbaked (d) both soft and unbaked 22. When rolling pie dough and lining pans, you should __________. (a) stretch it to fit the pan snugly (b) begin from the edges and roll toward the center (c) roll the dough out to a uniform ¼ inch thickness (d) roll it around the rolling pin to lift it without breaking 23. A ___________ pie is usually baked at high heat (425° to 450°F / 220° to 230°C ) for the first ten minutes, and then at 325° to 350°F (165° to 175°C) until it is done. (a) fruit (b) pecan (c) pumpkin (d) both pecan and pumpkin

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24. To avoid a soggy bottom on your pies, you should ___________. (a) avoid using dark metal pie tins (b) use flaky dough for your bottom crusts (c) add very hot fillings to your unbaked crusts (d) use high bottom heat, at least at the beginning of baking 25. Baking pie shells upside down, between two pans, will prevent ____________. (a) soggy bottoms (b) crust blistering (c) bottom scorching (d) the dough from shrinking into the pans 26. The best thickener for apple pie filling that will be frozen after baking is __________. (a) flour (b) corn starch (c) waxy maize (d) pregelatinized starch 27. Which set of words completes the following sentence correctly? Flour has _________ thickening power in pie fillings than other starches and makes the product __________. (a) less, lumpy (b) less, cloudy (c) more, lumpy (d) more, less susceptible to freezer damage 28. If you make a raisin pie, you are most likely to use the __________ method. (a) rehydration (b) cooked fruit (c) cooked juice (d) old-fashioned 29. If you make a berry pie, you are most likely to use the __________ method. (a) rehydration (b) cooked fruit (c) cooked juice (d) old-fashioned 30. The filling in custard, pumpkin, and pecan pies are thickened primarily with ___________. (a) eggs (b) flour (c) corn starch (d) instant or pregelatinized starch

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31. What is the greatest difficulty in cooking soft pies? (a) curdled filling (b) a hard or tough bottom crust (c) an overcooked crust and an undercooked filling (d) cooking the crust completely without overcooking the filling 32. What ingredient makes slices of cream pie hold their shape after they have been cut? (a) flour (b) gluten (c) tapioca (d) cornstarch 33. Preparing a chiffon filling is very similar to preparing __________. (a) a Bavarian (b) a cold soufflé (c) some mousses (d) all of these 34. Which of the following pastry → product combinations is correct? (a) puff pastry → éclairs (b) puff pastry → napoleons (c) éclair or choux paste → turnovers (d) all of these 35. Which of the following statements about puff pastry is false? (a) Puff pastry is a rolled-in dough. (b) Puff pastry consists of over 1,000 layers. (c) Puff pastry’s dramatic rise is due to its large amount of yeast. (d) Puff pastry contains no added leavening agent, but it can rise to eight times its original thickness when it is baked.

36. The major disadvantage of using puff pastry shortening is that it __________. (a) is more expensive to use than butter (b) becomes hard when it is refrigerated (c) tends to congeal and coat the inside of the mouth (d) softens and melts more easily than butter at room temperature 37. Blitz puff pastry is __________. (a) slower and more difficult to prepare than regular puff pastry (b) named after its inventor, Adolph Blitz, a famous German pastry chef (c) suitable for patty shells and other products where a high, light pastry is required (d) is actually a very flaky pie dough that is rolled and folded like regular puff pastry

8

38. ______________ are made from thin strips of puff pastry rolled around a tube (a) Éclairs (b) Napoleons (c) Patty shells (d) Cream horns 39. Which of the following can be made with re-rolled puff pastry trimmings or blitz puff pastry? (a) éclairs (b) napoleons (c) patty shells (d) cream horns 40. Which of the following statements about éclair paste is true? (a) If a product made from éclair paste is left in the oven too long, it may collapse. (b) This type of pastry is one of the most difficult to produce of all the dessert pastries. (c) Éclair paste and popover batter are similar because both of them are leavened by steam. (d) Proper baking temperatures are crucial. You must start at a relatively low temperature and then increase the temperature steadily until the product is done.

41. Which of the following éclair paste products is deep-fried? (a) éclairs (b) crullers (c) profiteroles (d) cream puffs 42. Meringues __________. (a) are beaten egg whites sweetened with sugar (b) are frequently used for pie toppings and cake icings (c) can be used to give volume and lightness to buttercream icings and dessert soufflés (d) all of these 43. Which of the following is the worst enemy of properly foamed egg whites? (a) fat (b) sugar (c) water (d) none of these 44. A hard meringue contains more __________ than a soft meringue. (a) sugar (b) water (c) egg yolks (d) egg whites

9

45. The ingredients in both __________ and __________ meringues are hotter than room temperature when they are beaten. (a) Swiss, Italian (b) Swiss, common (c) Italian, common (d) none of these 46. Which of the following types of meringues is the most stable because its egg whites are actually cooked by the hot sugar syrup added to them when they are beaten? (a) Swiss (b) Italian (c) common (d) Neapolitan 47. You might use a double boiler if you were preparing __________ meringue. (a) Swiss (b) Italian (c) common (d) Neapolitan 48. Ice cream and sponge cake baked under a coating of meringue is known as __________. (a) Baked Alaska (b) meringue glacée (c) profiteroles gratin (d) Japonaise Meringue 49. A layer of meringue made with chopped nuts folded into the mixture is __________. (a) Baked Alaska (b) meringue glacée (c) profiteroles gratin (d) Japonaise Meringue 50. A dessert made with crisp meringues and ice cream is known as __________. (a) Baked Alaska (b) meringue glacée (c) profiteroles gratin (d) Japonaise Meringue 51. Which of the following combinations is correct? (a) Baked Alaska → crisp meringues and ice cream (b) Japonaise Meringue → ice cream and sponge cake baked under a layer of meringue (c) meringue glacée → layers of meringue filled and iced with light buttercreams, chocolate mousse, whipped cream, or similar light fillings (d) none of these

10

52. Which of the following statements is false? (a) Cobblers have a bottom crust. (b) Crisps are topped with brown-sugar streusel. (c) Bettys contain alternate layers of cake crumbs and fruit. (d) none of these True/False 53. Water for pie dough should be lukewarm (90ºF or 32ºC) when added to the flour and shortening.

54. To make mealy pie dough, the dough should be blended very thoroughly after the water is added.

55. Approximate ratio of ingredients in flaky pie dough is 5 lb fat to 3½ lb flour to 1½ lb liquid.

(Metric: 2.3 kg fat to 1.6 kg flour to 700 g liquid.)

56. Short dough, as used for small fruit tarts, is a type of cookie dough made with flour, butter, sugar, and eggs.

57. Fruit fillings should be cooled before filling pie shells.

58. When you are lining pie tins with dough, the dough should be stretched slightly to fill the tin and to avoid folds or wrinkles of dough.

59. To prepare baked pie shells for cream pies, you should pierce the dough with a fork all over the bottom before baking.

60. To avoid lumping, cornstarch must be mixed with a cold liquid or with sugar before being added to a hot liquid.

61. After it is removed from refrigeration, puff pastry dough should be allowed to warm up to room temperature before being rolled and cut.

62. Blitz puff pastry is made according to the same procedures as regular puff pastry dough but given fewer turns.

63. Éclairs and cream puffs must be cooled rapidly after removal from the oven.

64. Italian meringue is the most stable type of meringue because the egg whites are cooked during mixing.

65. Crisp, baked meringues may be made with 2 pounds of sugar per pound of egg whites.

66. When topping a pie with meringue, you must be careful not to let the meringue touch the rim of the crust.

Visual Assessment 67.

The bottom crust of the filled fruit pie pictured is made from a flaky pie dough. (a) True (b) False

11

68.

The pie pictured has a short-dough crust on top. (a) True (b) False

Math Tutor (Metric) For math question, write the correct answer on the line below.

69. If the total amount of butter in the vanilla cream pie filling is 7 g, and the EP unit cost is $2.20/kg, calculate the total cost of the butter used in the recipe. Remember to round your answer to the nearest cent. __________

Math Tutor (U.S.) For the math question, write the correct answer on the line below.

70. If the total amount of sugar in the vanilla cream pie filling is 4 oz, and the EP unit cost is $0.40/lb, calculate the total cost of the sugar used in the recipe. Remember to round your answer to the nearest cent. __________

12

Answers to Test Questions Multiple Choice 1. a 9. c 2. b 10. a 3. b 11. c 4. c 12. c 5. b 13. b 6. d 14. a 7. c 15. c 8. d 16. c True/False 53.

F 54.

F 55.

F 56.

T

17. b 18. d 19. c 20. c 21. c 22. d 23. d 24. d

57.

58.

T T

59.

T

25. d 26. c 27. b 28. b 29. c 30. a 31. d 32. d

33. d 34. b 35. c 36. c 37. d 38. d 39. b 40. c

60.

61.

62.

63.

T F F F

41. b 42. d 43. a 44. a 45. a 46. b 47. a 48. a

64.

65.

66.

49. d 50. b 51. d 52. a

T T F

Visual Assessment 67. T 68. T Math Tutor (Metric) 69. $0.02 Math Tutor (U.S.) 70. $0.10

Answers to Questions for Discussion 1.

2.

3.

4.

Gluten content of the flour must be low enough for the pastry to be tender, but there must be enough gluten to produce the desired structure and flakiness. The fat must be firm and plastic, and it is not blended completely with the flour but left in small particles to produce flakiness. Emulsified shortening should not be used because it blends too quickly with the flour. Only a small amount of water should be used and should be blended in for a very short time, or else too much gluten will develop, producing a tough crust. The ingredients should be kept cool for the same reason. (982-983) Pumpkin pie: mealy bottom crust Apple pie: mealy bottom crust, flaky top crust Banana cream pie: prebaked flaky crust (983) Mixing too long before adding the water produces a mealy crust. Mixing too long after adding the water produces a tough crust. (982-983) Do not stretch dough when lining pie tins. Hold in the retarder after lining the tins to chill the dough and relax the gluten. Double-pan pie shells for prebaking and bake them upside down. (986-987) 13

5.

6.

7.

8.

9.

Use mealy dough for bottom crusts. Use high bottom heat. Do not add hot fillings to unbaked crusts. Use dark metal pie tins. (986) Apple pie filling and peach pie filling: modified starch (waxy maize), or cornstarch, if modified starch is not available. Chocolate pie filling and lemon pie filling: cornstarch.

(988) Lemon juice added after the starch has thickened the water because the acid would otherwise inhibit gelatinization. Use enough starch so that the filling will have the proper consistency after the lemon juice has been mixed in. (988) If these precautions are not taken, the product may collapse. (999) Common meringue is made from egg whites and sugar at room temperature. Swiss meringue is made from warmed egg whites and sugar. Italian meringue is made by beating hot sugar syrup into whipped egg whites. (1002)

14

CHAPTER 36 Creams, Custards, Puddings, Frozen Desserts, and Sauces Chapter Goals After studying this chapter, the student should be able to: 1.

2.

3.

4.

5.

6.

Cook sugar syrups to the seven stages of hardness.

Prepare crème anglaise, pastry cream, and baked custard.

Prepare starch-thickened puddings and baked puddings.

Prepare bavarians, chiffons, mousses, and dessert soufflés.

Assemble frozen desserts Prepare dessert sauces.

Chapter Outline Outline and page numbers I.

Sugar Cooking (1008–1009)

Points of emphasis How to prepare simple syrup How to cook syrup to various stages of hardness.

How to avoid crystallization.

II.

Basic Custards and Creams (10081013)

Basic procedures and recipes for: Crème anglaise Pastry cream Baked custard

III.

Puddings (1014–1015)

Starch-thickened puddings and baked puddings.

IV.

Bavarians, Chiffons, Mousses, and Soufflés (1016–1021)

How to prepare them; similarities and differences.

V.

Frozen Desserts (1021–1023)

Types of frozen desserts; how to handle and serve them.

VI.

Dessert Sauces (1023–1024)

How to prepare basic types: custard sauces, fruit purées, syrups.

1

Chapter Overview Like Chapter 35, this chapter presents a wide variety of products, some of which you may need to omit from a beginning course. Perhaps the most important and basic technique in this chapter is the preparation of Pastry Cream, which may also be taught as part of a unit on pies or simply as a pudding. Even if they learn this product only as a pudding, however, students should be aware that it is also essential for a broad range of pastries and other products that they may learn in more advanced courses.

Chiffons (p. 1016) can also be taught as pie fillings, but they are discussed here with bavarians, mousses, and soufflés so that students can see the relationship among these similar products and can learn how to apply certain skills to many different items.

The section on cooking sugar syrups may be included at any point, whenever you might find it necessary.

Key Points to Review What is the proper procedure to cook a sugar syrup so it doesn’t crystallize? How do you tell when a syrup is cooked to the proper stage? pp. 1008-1009: Sugar Cooking What is the procedure for cooking crème anglaise? pp. 1009–1010: Crème Anglaise What is the procedure for cooking pastry cream? pp. 1010–1012: Pastry Cream What is the procedure for cooking a plain baked custard? p. 1012: Baked Custard What is the difference between a cornstarch pudding and a cream pudding? p. 1014: Starch-Thickened Puddings Rice pudding and bread pudding are made the same way as which of the three basic custard preparations discussed in the previous section? p. 1015: Baked Puddings In what ways are bavarians, chiffons, and mousses similar? In what ways are they different? pp. 1016–1021: Bavarians, Chiffons, Mousses, and Soufflés What are the four basic components of a baked soufflé? p. 1017: Dessert Soufflés What are the key temperatures for storing ice cream and for holding it for service? p. 1022: Storage and Service

2

How do you control portion size when preparing standard ice cream desserts? p. 1022: Storage and Service What are the three main categories of dessert sauce? p. 1023: Dessert Sauces

Sample Test Questions Matching 1. Each of the products in the first column is made in part by using the basic technique for either Crème Anglaise, Pastry Cream, or Baked Custard. In the blank after each item, place the letter corresponding to the appropriate technique. a. b. c. d. e. f. g. h.

Vanilla Pudding Bread Pudding Raspberry Bavarian Lemon Meringue Pie Butterscotch Cream Pie French Vanilla Ice Cream Pecan Pie Chocolate Cream Pie

______ ______ ______ ______ ______ ______ ______ ______

i. Crème Anglaise ii. Pastry Cream iii. Baked Custard

Multiple Choice 2. Three of the following terms are names for the same product. Which one is not? (a) pastry cream (b) English cream (c) crème anglaise (d) vanilla custard sauce 3. Which of the following statements about sugar cooking is false? (a) If melted sugar continues to cook, it will eventually caramelize, darken, and burn. (b) One pint (one pound) of water is needed to dissolve and cook three to four pounds of sugar. (c) A syrup cooked to a high temperature will be softer when it is cooled than a syrup cooked to a low temperature. (d) The principle of sugar cooking is simple: A solution of sugar and water is boiled to evaporate part of the water.

4. Dessert syrups __________. (a) are simple syrups plus flavoring (b) are used to moisten and flavor some cakes (c) may be flavored with extracts, liquors, or lemon or orange rind (d) all of these 3

5. Which of the following would not help prevent crystallization in cooked syrup? (a) adding a teaspoon of sugar crystals (b) adding corn syrup or cream of tartar (c) washing down the sides of the saucepan with a brush dipped in water (d) covering the pan when the syrup first comes to a boil and allowing it to boil for several minutes 6. Cream of tartar is used in some cooked syrups to __________. (a) flavor the syrup (b) speed up the caramelization process (c) prevent the syrup from crystallizing (d) increase the intensity of the sweetness of the syrup without adding additional calories 7. The most accurate method to determine the desired doneness of a syrup is by __________. (a) using a candy thermometer (b) carefully watching the color of the syrup as it changes from clear to dark (c) dropping a little syrup into a bowl of cold water and checking the hardness of the cooled sugar (d) dipping a spoon into the syrup, removing it carefully, and measuring the length of the thread of hardened syrup that is produced 8. Which of the following series of stages of doneness in sugar cooking is arranged in the correct order, from least done to most done? (a) thread → hard ball → crack → caramel (b) caramel → crack → hard ball → thread (c) thread → caramel → crack → hard ball (d) caramel → hard ball → thread → crack 9. Which set of words completes the following sentence correctly? Baked custard and crème anglaise are similar because they __________ and different because __________. (a) are both cooked in the oven, only one contains a flavoring (b) contain the same ingredients, one is not stirred and one is stirred (c) have the same consistency when done, they contain different ingredients (d) consist of a liquid thickened by eggs and cornstarch, one uses whole eggs and the other uses egg whites 10. Pastry cream can be used as a __________. (a) custard sauce (b) filling for cream pies (c) cake and pastry filling (d) all of these 11. When preparing crème anglaise, be very careful to __________. (a) heat the sauce to 195°F (89°C) (b) heat the sauce in a double boiler and stir it constantly (c) beat the scalded milk into the beaten eggs and sugar all at once (d) cool the sauce slowly by turning off the heat but leaving the pan on the stove top 4

12. A formula for __________ contains only egg yolks, sugar, milk, and vanilla. (a) blanc mange (b) pastry cream (c) vanilla mousse (d) crème anglaise 13. ______________________ will cause a pastry cream to taste starchy. (a) Not bringing it to a boil (b) Not scalding the milk (c) Using cornstarch instead of flour as a thickening agent (d) any of these 14. When preparing pastry cream, it is essential to __________. (a) use only clean, sanitized equipment (b) taste it with a clean spoon, never with your finger (c) keep it, and all products made with it, refrigerated at all times (d) all of these 15. To test a baked custard for doneness, you must insert a thin-bladed knife about an inch or two from the center, rather than directly into the center. Why is this done? (a) Piercing the center of a custard will leave a large, unsightly hole. (b) The custard will fall if it is pierced in the center at the end of its baking time. (c) The center will continue to cook for a few minutes after the custard has been removed from the oven. (d) all of these 16. Butterscotch pudding is flavored with __________. (a) butter (b) brown sugar (c) Scotch whisky (d) both butter and Scotch whisky 17. Which of the following is a type of baked pudding? (a) rice pudding (b) bread pudding (c) pumpkin pie filling (d) all of these 18. Bavarians, chiffons, mousses, and soufflés all gain their light, fluffy, or puffed texture from __________. (a) whipped cream (b) beaten egg white (c) a mixture of whipped cream and egg whites (d) any of these 19.

5

The base for a chiffon can be thickened with __________. (a) egg (b) starch (c) egg and starch (d) any of these 20. Which of the following statements about preparing mousses is false? (a) There are many kinds of bases for mousses. (b) Because there are so many varieties of mousses, it is impossible to give a specific rule for classifying all of them. (c) It is important to fold egg whites and/or whipped cream into a hot base so that they coagulate to make the mousse firmer and more stable. (d) A general rule is that a mousse is any soft or creamy dessert that is made light and fluffy by the addition of whipped cream, beaten egg whites, or both.

21. Which of the following dessert = base + ingredients + method combinations is incorrect? (a) soufflé = pastry cream + egg whites + baked (b) bavarian = crème anglaise + gelatin and whipped cream + baked (c) mousse = many types + egg yolk and/or whipped cream + chilled (d) chiffon = starch-, egg-, or egg- and starch-thickened + gelatin and egg whites + chilled 22. Which of the following can be prepared without a refrigerator? (a) a chiffon (b) a baked soufflé (c) a mousse (d) a bavarian 23. Which of the following four statements about ice cream is incorrect? (a) French-style ice cream contains egg whites. (b) Philadelphia-style ice cream contains no eggs. (c) Ice milk contains less butterfat than ice cream. (d) Ice cream is a smooth, frozen mixture of milk, cream, sugar, flavorings, and sometimes eggs.

24. If you want to make a frozen dessert, but you don't have the equipment to stir it while it is freezing, then you should make __________. (a) sherbet (b) ice cream (c) a frozen soufflé or mousse (d) either sherbet or ice cream 25. If ice cream or sherbet are not mixed constantly while they are being frozen, they will __________. (a) never freeze (b) lose a great deal of flavor (c) freeze into solid blocks of ice (d) thaw too rapidly when served 6

26. Smoothness in ice cream __________. (a) is related to the size of the ice crystals in the product (b) can be increased with the addition of eggs, emulsifiers, or stabilizers (c) can be preserved if the product is frozen rapidly and stored at a sufficiently low temperature (d) all of these 27. Large ice crystals will form in ice cream if ___________. (a) it is frozen too rapidly (b) it is not stored at a low enough temperature (c) eggs, emulsifiers, or stabilizers are added to it (d) all of these 28. Ice cream that is __________ will lack smoothness. (a) frozen slowly (b) not stored at a low enough temperature (c) mixed incompletely during the freezing process (d) all of these 29. During the production of ice cream, overrun refers to the __________. (a) increase in volume due to incorporation of air during the freezing process (b) amount of product that remains after the specified quantity has been produced (c) extra expense that results when a product expands out of its container when it freezes (d) none of these 30. If the overrun in a batch of ice cream is 75%, then there is __________ finished product than original volume. (a) 25% less (b) 125% less (c) 50% more (d) 75% more 31. If ice cream has too much overrun, it will ___________. (a) be airy (b) be foamy (c) lack flavor (d) all of these 32. The mouth feel or body of ice cream depends on several factors. Which of the following is not one of them? (a) flavor (b) overrun (c) smoothness (d) ability to melt in the mouth to a smooth, not too heavy liquid 33.

7

Which of the following statements about storing and serving ice cream is false? (a) Pack ice cream tightly when served. (b) Store ice cream at 0°F (–18°C) or lower. (c) Portion ice cream with standard scoops for portion control. (d) Temper ice cream at 8°F to 15°F (–13°C to –9°C) for 24 hours before serving.

34. A ice cream parfait is usually named after __________. (a) its syrup or topping (b) the shape of its glass (c) the fruit it is topped with (d) the flavor of ice cream it contains 35. If you saw the terms alternating layers; ice cream; a tall, narrow glass; and fruit or syrup in a dessert recipe, it would be a __________ recipe. (a) coupe (b) bombe (c) parfait (d) sundae 36. If a customer asked you to make her a coupe, you would make her most happy if you followed the directions for the preparation of a __________. (a) bombe (b) glacée (c) parfait (d) sundae 37. Peach Melba and Pear Belle Hélène are classic __________. (a) bombes (b) parfaits (c) sundaes (d) profiteroles 38. Which of the following is not a dessert sauce? (a) syrup (b) granité (c) fruit purée (d) custard sauce

True/False 39. Crème anglaise is cooked until it reaches a temperature of 195ºF (90ºC).

40. Pastry cream should not be boiled or it will curdle.

41. Pastry cream must be cooled rapidly and kept cold at all times.

42. Baked custard should be baked in a water bath for more uniform cooking.

8

43. Cornstarch puddings are similar to cream puddings except that cornstarch puddings do not contain eggs.

44. Butterscotch pudding is given its flavor by sweetening it with a large amount of brown sugar.

45. Bavarians, mousses, and hot dessert soufflés are given their light texture by the addition of whipped cream.

46. Chiffon pie filling is made by dissolving gelatin in a base, chilling until set, then mixing in beaten egg whites.

47. Ice cream should be stored at 0ºF (–18ºC) or colder, but it should be brought to a slightly higher temperature for service.

Visual Assessment 48.

The crème anglaise will coat the back of the spoon as shown in the picture at approximately what temperature? (a) 200°F (b) 195°F (c) 185°F (d) 165°F

Math Tutor (Metric) For each of the math questions, write the correct answer on the lines below.

49. The baked custard recipe yields 12 portions. If the recipe costs $2.27, what is the cost per portion? Remember to round your answer to the nearest cent. _________________ 50. The amount of sugar used in the baked custard recipe is 360 g. If the EP unit cost is $0.60/kg, calculate the total cost for the ingredient. Remember to round your answer to the nearest cent. _________________ Math Tutor (U.S.) For each of the math questions, write the correct answer on the lines below.

51. The baked custard recipe yields 14 portions. If the recipe costs $2.23, what is the cost per portion? Remember to round your answer to the nearest cent. _________________ 52. The amount of sugar used in the baked custard recipe is 12 oz. If the EP unit cost is $0.30/lb, calculate the total cost for the ingredient. Remember to round your answer to the nearest cent. _________________

9

Answers to Test Questions Matching 1. a. ii b. iii c. i d. ii e. ii f. i g. iii h. ii

Multiple Choice 2. a 8. a 3. c 9. b 4. d 10. d 5. a 11. b 6. c 12. d 7. a 13. a True/False 39. F 40. F 41. T 42. T 43. T

14. d 15. c 16. b 17. d 18. d 19. d

20. c 21. b 22. b 23. a 24. c 25. c

26. d 27. b 28. d 29. a 30. d 31. d

32. a 33. a 34. a 35. c 36. d 37. c

38. b

44. T 45. F 46. F 47. T

Visual Assessment 48. c Math Tutor (Metric) 49. $0.19 50. $0.22 Math Tutor (U.S.) 51. $0.16 52. $0.23

Answers to Questions for Discussion 1.

2.

During the first stages of boiling, either wash down the sides of the saucepan with a brush dipped in water, or cover the pan and boil for several minutes so that condensed steam will wash down the sides of the pan. (1008) Because pastry cream contains starch, which stabilizes the eggs and inhibits curdling. (1010)

10

3.

4.

5.

6.

7.

Pastry cream is an excellent breeding ground for bacteria that can cause disease. Use clean sanitized equipment. Do not put your fingers in the cream, and do not taste except with a clean spoon. Chill the finished cream rapidly in shallow pans. Keep the cream and all creamfilled products refrigerated at all times. (1010) Crème anglaise technique: chocolate bavarian, French vanilla ice cream.

Pastry cream technique: coconut cream pie, butterscotch pudding, lemon meringue pie.

Baked custard technique: baked rice pudding, pumpkin pie, custard pie.

Bavarian: crème anglaise base plus gelatin plus whipped cream.

Chiffon: various types of base plus gelatin plus meringue (and sometimes whipped cream) Mousse: various types of base, little or no gelatin, plus egg whites and or whipped cream.

Soufflé: various types of base plus egg whites; baked.

(1016–1017) The sugar stabilizes the egg white, so the soufflé is more stable both before and after baking.

(1017) The base would congeal, and it would not be possible to fold in the cream or meringue uniformly. The product would be lumpy.

11

Wayne Gisslen with contributions from Mario Ramsay, Algonquin College, Ottawa, Ontario

Professional Cooking For Canadian Chefs INSTRUCTOR’S MANUAL Eighth Edition

JOHN WILEY & SONS, INC.

This book is printed on acid-free paper.

Copyright © 2015, 2011, 2007 by John Wiley & Sons, Inc. All rights reserved Published by John Wiley & Sons, Inc., Hoboken, New Jersey Published simultaneously in Canada 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, scanning, or otherwise, except as permitted under Section 107 or 108 of the 1976 United States Copyright Act, without either the prior written permission of the Publisher, or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, Inc., 222 Rosewood Drive, Danvers, MA 01923, (978) 750-8400, fax (978) 750-4470, or on the web at www.copyright.com. Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, (201) 748-6011, fax (201) 748-6008, e-mail: permcoordinator@wiley.com.

Limit of Liability/Disclaimer of Warranty: While the publisher and author have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose. No warranty may be created or extended by sales representatives or written sales materials. The advice and strategies contained herein may not be suitable for your situation. You should consult with a professional where appropriate. Neither the publisher nor author shall be liable for any loss of profit or any other commercial damages, including but not limited to special, incidental, consequential, or other damages.

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This material may be reproduced for testing or instructional purposes by instructors using the text Professional Cooking for Canadian Chefs, Eight Edition by Wayne Gisslen, 978-1-118-63672-5.

Contents Instructor’s Manual to Accompany Professional Cooking for Canadian Chefs, Eighth Edition Introduction Chapter 1

The Food-Service Industry

1

Chapter 2

Sanitation and Safety

9

Chapter 3

Tools and Equipment

20

Chapter 4

Menus, Recipes, and Cost Management

51

Chapter 5

Nutrition

81

Chapter 6

Basic Principles of Cooking and Food Science

89

Chapter 7

Mise en Place

101

Chapter 8

Stocks and Sauces

111

Chapter 9

Soups

130

Chapter 10

Understanding Vegetables

140

Chapter 11

Cooking Vegetables

163

Chapter 12

Potatoes

170

Chapter 13

Legumes, Grains, Pasta, and Other Starches

178

Chapter 14

Cooking Methods for Meat, Poultry, and Fish

187

Chapter 15

Understanding Meats and Game

200

Chapter 16

Cooking Meats and Game

223

Chapter 17

Understanding Poultry and Game Birds

231

Chapter 18

Cooking Poultry and Game Birds

242

Chapter 19

Understanding Fish and Shellfish

252

Chapter 20

Cooking Fish and Shellfish

264

Chapter 21

Salads and Salad Dressings

273

Chapter 22

Sandwiches

296

Chapter 23

Hors d’Oeuvres

301

Chapter 24

Breakfast Preparation

307

Chapter 25

Dairy and Beverages

315

Chapter 26

Cooking for Vegetarian Diets

325

Chapter 27

Sausages and Cured Foods

333

Chapter 28

Pâtés, Terrines, and Other Cold Foods

340

Chapter 29

Food Presentation

347

Chapter 30

Bakeshop Production: Basic Principles and Ingredients

354

Chapter 31

Yeast Products

368

Chapter 32

Quick Breads

377

Chapter 33

Cakes and Icings

383

Chapter 34

Cookies

394

Chapter 35

Pies and Pastries

399

Chapter 36

Creams, Custards, Puddings, Frozen Desserts, and Sauces

411

INTRODUCTION This manual is a companion to Professional Cooking for Canadian Chefs, Eighth Edition and to its accompanying Study Guide. Its purpose is to help you become more familiar with the text and, in doing so, to assist you in your lesson planning and to help you adapt the text to the individual needs of your curriculum.

Using the Text Professional Cooking for Canadian Chefs, Eighth Edition is organized so that the material in each chapter builds on the knowledge in earlier chapters. Nevertheless, there is sufficient flexibility so that the material can be rearranged to suit your needs.

For example, while the division of the material into chapters is based on product type, within each of the main cooking chapters the material is arranged by cooking method. Thus, for those curricula that are organized by cooking method, it is a simple matter to select the appropriate sections – for example, moist-heat methods – from the meat, poultry, fish, and vegetable chapters. At the same time, the arrangement of the chapters by product type enables you to emphasize how the basic cooking methods differ as they are applied to different products.

It is the premise of this book that, to develop their skills as cooks to the fullest, students must learn to exercise judgment, not just to follow recipe instructions without knowing how to evaluate either the instructions or the quality of the finished product. Developing good judgment begins with firm knowledge of ingredients and cooking theory. It then grows with practical kitchen experience – provided that the students are able to evaluate their experience. To this end, the chef-instructor is the students' most valuable resource. The skills and experience of the instructor are the basis of a practical course of study.

Recipes are basic teaching tools for a food service lab course. The recipes in this book have been designed and selected not to be merely executed or memorized by the students but to help them learn the basic techniques and procedures. In each case, recipes follow a discussion of theory, guidelines, and general procedures. Usually the first recipe or recipes in a section of a chapter are the most direct applications of the procedures. These basic recipes are the most important for beginning students to concentrate on, and for that reason they are brought to your attention in this manual.

The remaining recipes have been selected because they introduce important variations on the basic procedures or they familiarize students with other important ingredients or types of foods or major categories of finished dishes. Variations following recipes encourage students to see underlying patterns.

Thus, within each chapter, you should be able to select those recipes you need to teach the material in your own way. If you wish to modify any of the recipes, there should be ample space in the recipe layout so that students can incorporate the changes in their books. In addition, you can easily supplement the students' study with your own recipes wherever you feel they are appropriate, in order to broaden the students' exposure.

Instructors often find that, to get the most educational benefit out of the recipes, they should not be simply assigned for production but should be discussed in class in order to ensure that the students understand them – the reasons for each step, the principle procedures they illustrate, the characteristics of the ingredients, and so on. For example, the first recipe for simmering vegetables in Chapter 11, Peas, Carrots, and Pearl Onions with Tarragon Butter, is a simple recipe, but one that was chosen because it is a practical example of several fundamental principles – cooking green vegetables, cooking non-green 1

vegetables, handling frozen vegetables, handling fresh vegetables, cutting vegetables neatly and uniformly, working with fresh herbs, and cooking vegetables separately and combining them rather than cooking them together. These are important points for students to grasp. (Reading assignments of recipes not produced in lab can be the basis for the same kind of class discussions.)

Assigning and discussing recipes a day before they are to be produced in the lab is a good idea.

Students then have a clear idea of what they are doing when they begin production. When you ask students to produce recipe variations, convert yields, or substitute ingredients, you can assign as homework writing out in full the converted or modified recipe. This is good exercise for the students and enables you to correct any problems or questions arising from such changes before production begins.

Finally, it is recommended that students read Chapter 4, Menus, Recipes, and Cost Management, before actually proceeding with any of the recipes. If you plan to do any work with metric recipes, note in that chapter (on page 75 of the text) and also in Chapter 4 of this manual the explanation of the metric quantities in the recipes in the textbook.

The Organization of This Manual The first portion of this Instructor's Manual is arranged by chapter, corresponding to the 36 chapters in Professional Cooking for Canadian Chefs. For each chapter, you will find the following aids: Chapter Goals Chapter Outline Chapter Overview and Suggestions Key Points to Review Sample Test Questions Answers to Test Questions Answers to Questions for Discussion

2

Chapter Goals These are repeated from the beginning of each text chapter, for your convenience. They are lists of the skills that students can be expected to have learned by studying the complete chapter.

Chapter Outline The outline includes page numbers for each section as well as a list of suggested points of emphasis for each section or group of sections. The points of emphasis briefly identify major topics to help you with your planning.

Chapter Overview and Suggestions These sections place the chapter in the context of the rest of the book. They offer guidelines for those who wish to modify the material in any way, by omitting or expanding units or by teaching the material in a different sequence. Suggestions for class discussions, demonstrations, and lab work are included where appropriate.

Key Points to Review At intervals in each chapter, a list of the key points discussed in the preceding sections serves to direct students to the core material presented in the chapter. Advise students to read each list of Key Points and to review the sections they have just read if they can’t answer all the questions. For the convenience of the instructor, this manual lists references, by page number and section title, for the answers to each of the review questions.

Sample Test Questions and Answers Test questions in a variety of forms (multiple, true/false, short answer, matching, etc.) cover the basic material in each chapter. The questions do not duplicate those in the students' Study Guide.

Answers to Questions for Discussion These sections give brief answers to the questions at the end of each chapter. In some cases the answers are necessarily simplified. Numbers in parentheses refer to pages in the text where more complete discussions can be found. The questions are intended to stimulate students to think about what they have learned, not just to memorize it and repeat it without understanding. These questions can be included in class discussions, where students can be encouraged to explore all sides of the topic.

3

International and Ethnic Recipes

The eighth edition of Professional Cooking for Canadian Chefs includes approximately 130 international recipes, indicated in the text by a globe icon. Because the number of international and ethnic recipes in the text has increased substantially from earlier editions, instructors have asked for a listing of such recipes by region. The following lists include recipes from Asian, Latin American, and Italian cuisines, as well as various European and Mediterranean regions. (Please note that the recipes listed are only those that belong to the cuisines indicated. They do not include the many other recipes that might be called fusion recipes, in which international ingredients and techniques are borrowed by Western cooks.)

Where the country of origin is not indicated in the recipe title, it is supplied in parentheses. Not included are recipes from France, the United States, and Canada, because these comprise the great majority of recipes in the book. If the recipe does not indicate a page number, referring to the print book, you will find the recipe in CulinarE-Companion, the online recipe management software that accompanies Professional Cooking for Canadian Chefs.

Asia Asian Sweet-and-Sour Sauce, 212 Basic Fried Rice (China), 385 Cauliflower Pakoras (India), 761 Chicken Satay (Singapore), 748 Chicken Teriyaki (Japan), CulinarE-Companion Chinese Hot and Sour Soup, 259 Crispy Duck (China), 572 Cucumber Raita (India), 816 Dashi (Japan), 167 Egg Rolls or Spring Rolls (China), 755 Eggplant Sichuan Style (China), CulinarE-Companion Green Beans with Sesame Dressing, 312 Green Curry Paste (Thailand), 211 Grilled Chicken Marinated in Yogurt and Spices (India), 552 Indonesian Peanut Sauce, 211 Kappa-maki (Cucumber Roll) (Japan), 652 Lamb Vindaloo (India), CulinarE-Companion Masoor Dal (India), 375 Meat Samosas (India), 759 Miso Soup (Japan), CulinarE-Companion Mixed Vegetables with Thai Green Curry, 325 Mulligatawny Soup (India), CulinarE-Companion Nigirizushi (Finger Sushi), 652 Nuoc Cham (Vietnamese Dipping Sauce), 209 Oyako Donburi (Japan), 570 Pad Thai, 407 Pearl Balls (China), 441 Pho Bo (Vietnamese Beef and Rice Noodle Soup), 261 Ponzu Sauce (Japan), CulinarE-Companion Red Curry Paste (Thailand), 210 Red Rice, Spinach with Tofu Dressing, and Eggplant Dengaku (Japan), 821 Red-Cooked Chicken (China), 571 Rice Sticks, Singapore Style, 408 4

Sesame Miso Sauce (Japan), 212 Shrimp and Cucumber in Thai Red Curry, 633 Shrimp and Vegetable Tempura (Japan), 637 Stir-Fried Beef with Bell Peppers (China), 506 Stir-Fried Mixed Vegetables (China), 324 Sushi Rice (Japan), 652 Tea-Smoked Duck (China), 572 Tendon (Japan), 570 Thai Green Curry of Pork with Vegetables, 505 Thai Green Curry Sauce, 210 Thai Papaya and Mango Salad, 701 Thai Red Curry Sauce, 210 Tomato Raisin Chutney (India), 208 Vegetable Samosas (India), 759 Vietnamese Stir-Fried Chicken with Chile, 565 Vietnamese Vegetable Pancakes, 822 Wontons (China), 441 Yakitori Sauce (Japan), CulinarE-Companion Yellow Split Pea and Vegetable Curry with Spiced Rice and Cucumber Raita (India), 816 Latin America Ancho Sauce, 207 Arroz à la Mexicana, 388 Arroz Verde, 388 Chiles Rellenos, 342 Chimichurri Sauce, CulinarE-Companion Corn with Poblanos, 323 Ecuadorian Quinoa and Peanut Soup, CulinarE-Companion Elote con Queso, CulinarE-Companion Frijoles de la Olla, 372 Frijoles Refritos, 372 Guacamole, 743 Huevos Rancheros, 771 Jerk Chicken (Jamaica), 554 Mole Poblano de Pollo or De Guajolote, 573 Picadillo, 510 Salsa Cruda, 207 Salsa Roja, 206 Salsa Verde Cocida, 206 Shredded Pork (Carnitas), 510 Spicy Meat Empanadas, 760 Tomato Broth for Chiles Rellenos, 206 Tortilla Soup, 260

5

Italy Baked Lasagne (Lasagne al Forno), CulinarE-Companion Bolognese Sauce, 403 Bruschette, 758 Chicken alla Cacciatora, CulinarE-Companion Cipolline in Agrodolce, 314 Costolette alla Milanese, CulinarE-Companion Costolette di Vitello Ripiene alla Valdostana, CulinarE-Companion Farrotto with Pecorino Cheese, 393 Insalata Caprese, 689 Italian Tomato Sauce for Pasta, 399 Linguine with White Clam Sauce, 403 Lombatine di Maiale alla Napoletana, CulinarE-Companion Minestrone, 263 Osso Buco, 518 Panzanella, 691 Pasta e Fagioli, CulinarE-Companion Pesce con Salsa Verde, CulinarE-Companion Pesto, CulinarE-Companion Pizza Margherita, 732 Pizza Marinara, 732 Pizzoccheri, 405 Polenta al Burro e Formaggio, 390 Polenta con Salsicce, 390 Polenta con Sugo di Pomodoro, 390 Polenta Fritta or Grigliata, 390 Polenta Grassa, 390 Polenta Pasticciata, 390 Polenta, 390 Pollo con Peperoni all’Abruzzese, CulinarE-Companion Ravioli with Cheese Filling, 401 Risotto alla Parmigiana, 386 Risotto Milanese, 386 Saltimbocca alla Romana, 517 Spaghetti Carbonara, 404 Spaghetti Puttanesca, CulinarE-Companion Spinaci alla Piemontese, 316 Spinaci alla Romana, 316 Whole Wheat Maltagliate with Porcini and Peas, 406 Zuppa di Ceci e Riso, CulinarE-Companion Zuppa di Cozze, 642 Zuppa di Frutti di Mare, 642 Zuppa di Pesce, 642 Zuppa di Vongole, 642 See also various pasta recipes in Chapter 13

6

European and Mediterranean regional dishes (not including Italian recipes and recipes of French origin that belong to international classical cuisine) Arroz con Pollo (Spain), CulinarE-Companion Avgolemono (Greece), 256 Babaganouj (Mediterranean region), 742 Borscht (Russia, Eastern Europe), CulinarE-Companion Caldo Verde (Portugal), 264 Carbonnade à la Flammande (Belgium), 521 Chicken Couscous (North Africa), 579 Choucroute Garni (Alsace, France), 328 Colcannon (Ireland), 351 Cold Borscht (Russia, Eastern Europe), CulinarE-Companion Cumberland Sauce (England), CulinarE-Companion Dillkött (Sweden), CulinarE-Companion Dillkött på Lamm (Sweden), CulinarE-Companion Falafel (Mediterranean region), 727 Gazpacho (Spain), 262 Greek Salad, 688 Gulyas Soup (Hungary), 256 Hummus (Mediterranean region), 742 Hungarian Goulash, CulinarE-Companion Irish Lamb Stew, 509 Kasha Pilaf with Egg (Eastern Europe), 393 Lamb Tagine with Peas (North Africa), 511 Lecsó (Hungary), CulinarE-Companion Moussaka (Greece), 336 Paella (Spain), 389 Rohkostsalatteller (German Vegetable Salad), 706 Romesco (Spain), 742 Sauerbraten (Germany), 519 Scotch Broth, 264 Sirniki (Russian Fried Cheese Cakes), 798 Spinach Boreks (Mediterranean region), 747 Swiss Fondue, 799 Tabbouleh (Mediterranean region), 693 Tahini Yogurt Dressing (Mediterranean region), 728 Tripes à la Môde de Caën (Normandy, France), 509 Welsh Rabbit, 798

7

MATH TUTOR EXERCISE: ROUNDING 1. Round the following numbers to the nearest tenth.

2. Round the following numbers to the nearest hundredth.

a. 5.62 5.6

a. 3.869 3.87

b. 6.86 6.9

b. 6.323 6.32 c. 7.635

c.

2.33 2.3

7.64

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

MATH TUTOR EXERCISE: DECIMALS AND PERCENTS 1. 19% expressed as a decimal is: 2. 0.086 expressed as a percent is: a. 0.19

a. 86%

b. 19

b. 0.86%

c.

1.9

d. 0.019

c.

8.6%

d. 860%

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

MATH TUTOR EXERCISE: FRACTIONS AND DECIMALS 1. What is the decimal equivalent to 9/6: a. b. c. d.

0.66 0.67 1.5 1.55

Solution Step 1 9 / 6 = 1.5

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

MATH TUTOR EXERCISE: FRACTIONS AND DECIMALS (CONT’D) 2. What is 1/6 + 1/9? a. b. c. d.

Exercise 2 Step 1 Multiples of 6: 6, 12, 18 Multiples of 9: 9, 18

6/18 2/9 2/15 5/18

3. What is 7/9 – 3/9? a. b. c. d.

10/9 4/9 4 1

Solutions

Exercise 3 Step 1 7–3=4 7/9 – 3/9 = 4/9

Step 2 1/6 * 3 = 3/18 1/9 * 2 = 2/18 Step 3 3/18 + 2/18 = 5/18

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

MATH TUTOR EXERCISE: FRACTIONS AND DECIMALS (CONT’D) Solutions Exercise 4 Step 1 2*3=6

Exercise 5 Step 1 2/3 = 3/2

Step 2 7 * 8 = 56

Step 2 6 * 3 = 18 Step 3 7 * 2 = 14

Step 4 18/14 = 9/6

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

MATH TUTOR EXERCISE: CONVERTING MEASUREMENTS 1. What is 3.6 kg converted into grams? a. b. c. d.

3600 g 3000 g 1800 g 1000 g

Exercise 1 Step 1 3.6 * 1000 = 3600

2. What is 3000 gr converted into kg? a. b. c. d.

Solutions

Exercise 2 Step 1 3000 / 1000= 3.000

3 kg 1.5 kg 30 kg 300 kg

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

MATH TUTOR EXERCISE: CONVERTING MEASUREMENTS (CONT’D) 3. What is 600 ml converted into liter? a. b. c. d.

0.06 liter 600 liters 60 liters 0.6 liter

Exercise 3 Step 1 600 / 1000 = 0.6 liter

4. What is 9 liters converted into ml ? a. b. c. d.

Solutions

Exercise 4 Step 1 9 * 1000 = 9000 ml

9000 ml 900 ml 90 ml 9 ml

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

MATH TUTOR EXERCISE: CELSIUS TO FAHRENHEIT 1. What is the equivalent of 20°C in Fahrenheit? a. b. c. d.

Solution

32.14°F 55°F 68°F 48°F

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

MATH TUTOR EXERCISE: FAHRENHEIT TO CELSIUS 1. What is the equivalent of 130°F in Celsius?

Solution

a. 176.4°C b. 162°C c. 55°C d. 54.5°C

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

MATH TUTOR EXERCISE: COSTING A RECIPE 1. What is the total cost of the butter in the Cheese Wafers recipe?

Ingredients

Amount

a. $1.72 b. $0.43

Amount in Converted Units

c. $0.16 d. $0.60

EP Unit Cost ($/unit)

Sharp cheddar cheese, grated 150 g

$11.00 / kg

Butter, softened

120 g

$3.60 / kg

Bread flour

180 g

$0.1.45 / kg

Salt

2g

$0.32 / kg

White pepper

1g

$0.98 / kg

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

Total ($)

MATH TUTOR EXERCISE: COSTING A RECIPE (CONT’D) 1. What is the total cost of the butter in Cheese Wafers recipe?

Ingredients

Amount

a. $1.72 b. $0.43

Amount in EP Unit Cost Total ($) Converted ($/unit) Units

Sharp cheddar cheese, grated 150 g

$11.00 / kg

Butter, softened

120 g

$3.60 / kg

Bread flour

180 g

$0.1.45 / kg

Salt

2g

$0.32 / kg

White pepper

1g

$0.98 / kg

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

c. $0.16 d. $0.60 Solution Step 1 120 / 1000 = 0.120 kg Step 2 0.120 *3.60 = $0.43

MATH TUTOR EXERCISE: CALCULATING PORTION COST 1. What is the cost per portion of the Rice Pilaf recipe?

Yield: about 0.9 kg Ingredients

Portions: 10 Amount

a. $0.15 b. $0.05

c. $0.11 d. $0.09

Portion size: 90 g

Amount in Converted Units

EP Unit Cost ($/unit)

Total ($)

Butter

60 g

0.060 kg

$3.40 / kg

$0.20

Onions

90 g

0.090 kg

$0.60 / kg

$0.05

Long-grain rice

250 ml

0.250 liter

$1.44 / liter

$0.36

Chicken stock

500 ml

0.5 liter

$0.50 / liter

$0.25

Salt

to taste

0

$0.15 / kg

0

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

MATH TUTOR EXERCISE: CALCULATING PORTION COST (CONT’D) 1. What is the cost per portion of the a. $0.15 Rice Pilaf recipe? b. $0.05 Yield: about 0.9kg)

Portions: 10

Portion size: 90 g

Ingredients

Amount

Amount in Converted Units

EP Unit Cost ($/unit)

Total ($)

Butter

60 g

0.060 kg

$3.40 / kg

$0.20

Onions

90 g

0.090 kg

$0.60/ kg

$0.05

Long-grain rice

250 ml

0.250 liter

$1.44 / liter

$0.36

Chicken stock

500 ml

0.5 liter

$0.50 / liter

$0.25

Salt

to taste

0

$0.15 / kg

0

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

c. $0.11 d. $0.09 Solution Step 1 0.20 + 0.05 + 0.36 + 0.25 + 0 = 0.86 or $0.86

Step 2 0.86 / 10 = 0.086 or $0.09

MATH TUTOR EXERCISE: CALCULATING PORTIONS 1. You have a French buttercream recipe that yields 0.700 kg. You need 10, 120 gram portions. How many batches of French buttercream do you need to make? a. 1.5 b. 1 c. 2.5 d. 2

Solution Step 1 0.700 * 1000 = 700 grams Step 2 10 * 120 = 1200 grams

Step 3 1200 / 700 = 1.714 or 2

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

MATH TUTOR EXERCISE: CALCULATING PORTIONS (CONT’D) 1. You have a Fried Rice recipe that yields 2700 grams of rice. You want to serve 30 guests each an equal portion of Fried Rice. How many grams is each portion? a. 27 g b. 120 g c. 45 g d. 90 g

Solution Step 1 2700 / 30 = 90

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

MATH TUTOR EXERCISE: CONVERTING A RECIPE 1. Your Hummus recipe yields 1 liter of hummus and requires 240 ml of Tahini. Calculate the RCF and determine the amount of Tahini needed for a desired yield of 5 liters of Hummus. a. 120 g b. 240 g c. 1200 g d. 1600 g

Solution Step 1 5/1=5 Step 2 5 * 240 = 1200 g

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

MATH TUTOR EXERCISE: CALCULATING YIELD 1. If 44 kg of whole carrots yields 33 kg when cleaned and trimmed, what is the percentage yield? a. 76% b. 75% c. 1.3% d. 13%

Solution Step 1 33 / 44 = 0.75 Step 2 0.75 * 100 = 75

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

MATH TUTOR EXERCISE: CALCULATING AMOUNT NEEDED BASED ON EP WEIGHT 1. You need 13 kg EP of onion and the percentage yield is 90%.

What is the as-purchased quantity? a. 0.07 kg b. 11.7 kg c. 14.44 kg d. 16 kg

Solution Step 1 90% = 0.9 Step 2 13 / 0.9 = 14.44 kg

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

MATH TUTOR EXERCISE: RAW YIELD TEST 1. Using the information below, calculate the cost of breast meat per kg

a. $6.89 / kg b. $4.15 / kg

AP Weight: 22 kg Total cost: $95 AP Cost: $6.60 per kg Total Yield: 5.9 kg

Item

Weight

Value per Kg

Leg & Thigh quarters

4.5 kg

$6.60

Wings

1.4 kg

$9.85

Bones & Necks

5.1 kg

$1.60

Giblets

.7 kg

$3.85

Cutting loss

.454 kg

$0

Fat (discard)

0.360 kg

$0

Total value of trim, salvage, and waste Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

c. $1.05 / kg d. $2.30 / kg

MATH TUTOR EXERCISE: RAW YIELD TEST (CONT’D) 1.

Using the information below, calculate the cost of breast meat per kg.

AP Weight: 22 kg Total cost: $95 AP Cost: $6.60 per kg Total Yield: 5.9 kg

a. $6.89 / kg b. $4.15/ kg

c. $1.05 / kg d. $2.30 / kg Solution

Step 1 Item Weight Value per Kg Total Value 4.5 x 6.60 = 29.70 1.4 x 9.85 = 13.79 Leg & Thigh 5.1 x 1.60 = 8.16 quarters 4.5 kg $6.60 0.7 x 3.85 = 2.70 Wings 1.4 kg $9.85 1*0=0 12 * 0 = 0 Bones & Step 2 Necks 5.1 kg $1.60 29.70 + 13.79 + 8.16 + 2.70 + 0 + 0 = 54.35 or Gibblets .7 kg $3.85 $54.35 Cutting loss .454 kg $0 Step 3 95 – 54.35 = $40.66 Fat (discard) 0.360 kg $0 Step 4 Total value of trim, salvage, and waste 40.66 / 5.9 = 6.891525 or $6.89 kg Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

MATH TUTOR EXERCISE: COOKED YIELD TEST 1. If we start with a 7.5 kg prime rib roast, what is the actual cost per kg of prime rib, as served? The yield is 60% and the as-purchased cost is $12.20 per kg. a. $20.33 / kg b. $91.50 / kg c. $12.20 / kg d. $24.56

Solution Step 1 12.20 * 7.5 = 91.5 or $91.50 Step 2 0.6 * 7.5 = 4.5 kg

Step 3 91.50 / 4.5 = 20.333 or $20.33

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

MATH TUTOR EXERCISE: CONVERTING A RECIPE 1. Your Velouté Sauce recipe yields 2 liters of sauce and requires 120 grams of white mirepoix. Calculate the RCF and determine the amount of white mirepoix needed for a desired yield of 5 liters of Velouté Sauce.

Solution a. b. c. d.

240 g 300 g 120 g 330 g

Step 1 5 / 2 = 2.5 Step 2 2.5 * 120 = 300 grams

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

MATH TUTOR EXERCISE: COSTING A RECIPE 1. What is the total cost of the carrots in the Purée of Carrot Soup recipe?

a. $0.61 b. $0.08

Amount in Converted Units

c. $0.04 d. $0.60

Ingredients

Amount

EP Unit Cost ($/unit)

Butter

60 g

$3.40 / kg

Carrots

1 kg

$0.60 / kg

Onions

240 g

$0.60 / kg

Chicken stock 1 liter

$0.25 / liter

Potatoes

240 g

$0.20 / kg

Salt

to taste

$0.15 / kg

Pepper

to taste

$0.45 / kg

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

Total ($)

MATH TUTOR EXERCISE: COSTING A RECIPE 1. What is the total cost of the carrots in the Purée of Carrot Soup recipe?

Ingredients

Amount

Amount in Converted Units

a. $0.61 b. $0.08

EP Unit Cost ($/unit)

Butter

60 g

$3.40 / kg

Carrots

1 kg

$0.60 / kg

Onions

240 g

$0.60 / kg

Chicken stock

1 liter

$0.25 / liter

Potatoes

240 g

$0.20 / kg

Salt

to taste

$0.15 / kg

Pepper

to taste

$0.45 / kg

Total ($)

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

c. $0.04 d. $0.60 Solution Step 1 1 * 0.60 = 0.60 or $0.60

MATH TUTOR EXERCISE: CALCULATING AMOUNT NEEDED BASED ON EP WEIGHT 1. You need 18 kg EP of broccoli and the percentage yield is 70%.

What is the as-purchased quantity? a. 25 kg b. 12.6 kg c. 25.71 kg d. 13 kg

Solution Step 1 0.7 Step 2 18 / 0.7 = 25.71 kg

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

MATH TUTOR EXERCISE: COSTING A RECIPE 1. What is the total cost of the turnips in the Glazed Root Vegetables recipe?

Ingredients

Amount

a. $0.61 b. $0.64

Amount in Converted Units

c. $0.70 d. $0.69

EP Unit Cost ($/unit)

Carrots

0.7 kg

$0.60 / kg

Parsnips

0.360 kg

$0.90 / kg

Turnips

0.6 kg

$1.06 / kg

Butter

45 grams

$3.40 / kg

Sugar

30 grams

$0.90 / kg

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

Total ($)

MATH TUTOR EXERCISE: COSTING A RECIPE 1. What is the total cost of the turnips in the Glazed Root Vegetables recipe?

a. $0.61 b. $0.64

Ingredients Amount Amount in EP Unit Total ($) Converted Cost ($/unit) Units Carrots

0.7 kg

$0.60 / kg

Parsnips

0.360 kg

$0.90 / kg

Turnips

0.6 kg

$1.06 / kg

Butter

45 grams

$3.40 / kg

Sugar

30 grams

$0.90 / kg

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

c. $0.70 d. $0.69

Solution Step 1 0.6 x 1.06 = 0.636 or $0.64

MATH TUTOR EXERCISE: CONVERTING A RECIPE 1. Your Hungarian Potatoes recipe yields 3 kg of potatoes and requires 120 grams of onion. Calculate the RCF and determine the amount of onion needed for a desired yield of 10 kg of Hungarian Potatoes.

Solution a. 120 grams b. 240 grams c. 400 grams d. 540 grams

Step 1 10 / 3 = 3.33 Step 2 3.33 * 120 = 399.6 grams or 400 grams

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

MATH TUTOR EXERCISE: CONVERTING A RECIPE 1. Your Masoor Dal recipe yields 2900 ml and requires 2½ liters of water. Calculate the RCF and determine the amount of water needed for a desired yield of 3000 ml of Masoor Dal. a. 2.9 liters b. 3 liters c. 2.2 liters d. 2.6 liters

Solution

Step 1 3000 / 2900 = 1.03 Step 2 1.03 * 2.5 = 2.575 or 2.6 liters

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

MATH TUTOR EXERCISE: COSTING A RECIPE 1.

What is the total cost of the butter in Breaded Veal Cutlets recipe?

Ingredients

Amount

a. $1.98 b. $2.67

Amount in Converted Units

c. $0.37 d. $1.62

EP Unit Cost ($/unit)

Veal cutlets (scaloppine): 24 pieces, 4 oz 1 kg

$18.50 / kg

Salt

To taste

$0.35 / kg

Pepper

To taste

$3.40 / kg

Flour

60 grams

$0.65 / kg

Eggs

2 eggs

$0.89 / dozen

Milk

120 ml

$0.45 / liter

Bread crumbs

30 grams

$1.60 /kg

Oil

as needed

$3.29 / liter

Butter

360 gram

$5.50 / kg

Copyright © 2013 John Wiley and Sons, Inc. All rights reserved.

Total ($)

MATH TUTOR EXERCISE: COSTING A RECIPE (CONT’D) 1.

What is the total cost of the butter in Breaded Veal Cutlets recipe?

Ingredients

Amount

a. $1.98 b. $2.67

Amount in EP Unit Cost Converted Units ($/unit)

Veal cutlets (scaloppine): 24 pieces, 4 oz

1 kg

$18.50 / kg

Salt

To taste

$0.35 / kg

Pepper

To taste

$3.40 / kg

Flour

60 grams

$0.65 / kg

Eggs

2 eggs

$0.89 / dozen

Milk

120 ml

$0.45 / liter

Bread crumbs

30 grams

$1.60 /kg

Oil

as needed

$3.29 / liter

Butter

360 gram

$5.50 / kg

c. $0.37 d. $1.62

Total ($)

Solution

Copyright © 2013 John Wiley and Sons, Inc. All rights reserved.

Step 1 360 g / 1000 = 0.360 kg Step 2 0.360 * 5.50 = $1.98

MATH TUTOR EXERCISE: CALCULATING YIELD 1. If we start with a 22 kg prime rib roast, what is the actual cost per pound of prime rib, as served? The yield is 65% and the aspurchased cost is $5.80 per kg. a. $8.79 per kg b. $9.00 per kg c. $8.92 per kg d. $7.50 per kg

Solution Step 1 5.80 * 22 = 127.6 or $127.60 Step 2 0.65 * 22 = 14.3 kg

Step 3 127.6 / 14.3 = 8.923 or $8.92

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

MATH TUTOR EXERCISE: COSTING A RECIPE 1. What is the total cost of the ground beef in the Chile Con Carne recipe?

Ingredients

Amount

Amount in Converted Units

a. $2.00 b. $2.03

c. $2.15 d. $2.09

EP Unit Cost ($/unit)

Onion

600 g

$0.30 / kg

Green bell pepper

300 g

$0.50 / kg

Garlic

15 g

$0.90 / kg

Oil

60 ml

$1.22 liter

Ground beef

700 g

$3.06 / kg

Canned tomatoes

1.5 kg

0.35 / kg

Tomato paste

150 g

$0.70 / 1-kg can

Brown stock

.75 liter

$0.30 / liter

Chili powder

30 g

$.03/ g

Salt

to taste

$0.15 / kg

Pepper

to taste

$0.15 / g

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

Total ($)

MATH TUTOR EXERCISE: COSTING A RECIPE 1. What is the total cost of the ground beef in the Chile Con Carne recipe?

Ingredients

Amount

Amount in Converted Units

a. $2.00 b. $1.58

EP Unit Cost ($/unit)

c. $3.06 d. $2.14

Total ($)

Solution

Onion

600 g

$0.30 / kg

Green bell pepper

300 g

$0.50 / kg

Garlic

15 g

$0.90 / kg

Oil

60 ml

$1.22 liter

Ground beef

700 g

$3.06 / kg

Canned tomatoes

1.5 kg

0.35 / kg

Tomato paste

150 g

$0.70 / 1-kg can

Brown stock

.75 liter

$0.30 / liter

Chili powder

30 g

$.03/ g

Salt

to taste

$0.15 / kg

Pepper

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. to taste $0.15 / g

Step 1 700 / 1000 = 0.7 kg Step 2 0.7 * 3.06 = 2.142 or $2.14

MATH TUTOR EXERCISE: CALCULATING YIELD 1. Using the information below, calculate a. $5.51 per kg the cost of breast meat per kg. b. $5.88 per kg AP Weight: 18 kg AP Cost: $5.51 per kg Item

c. $8.81per kg d. $3.53 per kg

Total cost: $90.00 Total Yield: 6.8 kg Weight

Value per kg

Leg & Thigh quarters

4.9 kg

$5.51

Wings

1.36 kg

$8.81

Bones & Necks

5.4 kg

$1.66

Giblets

.6 kg

$3.52

Cutting loss

454 kg

$0

Fat (discard)

360 g

$0

Total value of trim, salvage, and waste Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

Total Value

MATH TUTOR EXERCISE: CALCULATING YIELD(CONT’D) 1. Using the information below, calculate the cost of breast meat per kg. a. $5.51 per kg c. $8.81per kg b. $5.88 per kg d. $3.53 per kg

Solution

Step 1 4.9 x 5.51 = 26.99 1.36 * 8.81 = 11.98 AP Weight: 18 kg Total cost: $90.00 5.4 * 1.66 = 8.96 AP Cost: $5.51 per kg Total Yield: 6.8 kg .6 * 3.52 = 2.11 1*0=0 Item Weight Value per kg Total Value 1*0=0 Leg & Thigh Step 2 quarters 4.9 kg $5.51 26.99 + 11.98 + 8.96 + 2.11 + 0+0= 50.04 Wings 1.36 kg $8.81 or $50.04 Bones & Step 3 Necks 5.4 kg $1.66 90 – 50.04 = 39.96 Giblets .6 kg $3.52 or $39.96 Cutting loss 454 kg $0 Step 4 39.96 / 6.8 = Fat (discard) 360 g $0 5.8764705 or $5.88 Total value of trim, salvage, and waste per kg Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

MATH TUTOR EXERCISE: COSTING A RECIPE 1. What is the total cost of the chicken in the Broiled Chicken recipe?

Amount in Converted Units

a. $2.10 b. $9.45

Ingredients

Amount

Broiler chickens

5; 0.9 kg each

$2.10 / kg

Oil

120 ml

$1.15 liter

Salt

to taste

$0.15 / kg

Pepper

to taste

$.05 / g

c. $4.50 d. $10.60

EP Unit Cost ($/unit)

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

Total ($)

MATH TUTOR EXERCISE: COSTING A RECIPE 1. What is the total cost of the chicken in the Broiled Chicken recipe?

Ingredients

Amount

Amount in Converted Units

a. $2.10 b. $9.45

EP Unit Cost ($/unit)

Broiler chickens

5; 0.9 kg each

$2.10 / kg

Oil

120 ml

$1.15 liter

Salt

to taste

$0.15 / kg

Pepper

to taste

$.05 / g

Total ($)

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

c. $4.50 d. $10.60 Solution Step 1 5 * .9 = 4.5 Step 2 4.5 * 2.10 = $9.45

MATH TUTOR EXERCISE: CALCULATING YIELD 1. You are planning on serving 40 guests each a 150 gram portion of cod. How much cod needs to be ordered? Assume that 55% of a cod is made of waste. a. 6 kg b. 12 kg c. 10.9 kg d. 15 kg

Solution Step 1 40 * 150 = 6000 grams Step 2 6000 / 0.55 = 10,909.09 grams Step 3 10,909.09 / 1000 = 10.90909 or 10.9 kg

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

MATH TUTOR EXERCISE: CALCULATING PORTION SIZE 1. The Cod Cake recipe yields 1.44 kg of the mixture. If you want to make a cake that require 90 grams of the mixture per piece, how many cakes will one batch make? a. 10 cakes b. 12 cakes c. 16 cakes d. 14 cakes

Solution Step 1 1.44 * 1000 = 1440 grams Step 2 1440 / 90 = 16 cakes

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

MATH TUTOR EXERCISE: CONVERTING MEASUREMENTS a. 3 kg b. 3.6 kg c. 7.2 kg d. 5 kg

1. How many kg of mesclun is needed to make 100 portions of the salad in the Seared Sea Scallops with Oriental Vinaigrette recipe?

Yield: 10 portions

Ingredients

Solution

Amount

Mesclun

360 g

Oriental vinaigrette

.5 liter

Sea scallops

1 kg

Butter

as needed

Orange segments

30 segments

Step 1 100 / 10 = 10 Step 2 10 * 360 = 3600 grams Step 3 3600 / 1000 = 3.6kg

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

MATH TUTOR EXERCISE: CALCULATING AMOUNT NEEDED 1. You need 8 kg EP of tomatoes and the percentage yield is 90%.

What is the as-purchased quantity? a. 10 kg b. 8.9 kg c. 8 kg d. 7.2 kg

Solution Step 1 0.9 Step 2 8 / 0.9 = 8.9 kg

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

MATH TUTOR EXERCISE: CONVERTING A RECIPE 1. Your Guacamole recipe yields 1 liter and requires 60 grams of onion. Determine the amount of onion needed for a desired yield of 2.5 liters of Guacamole. a. 25 grams b. 60 grams c. 150 grams d. 100 grams

Solution

Step 1 60 * 2.5 = 150 grams

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

MATH TUTOR EXERCISE: COSTING A RECIPE 1. What is the total cost of the flour in the Waffles recipe?

Amount in Converted Units

a. $0.78 b. $1.30

Ingredients

Amount

Flour

600 g

$1.30/ kg

Salt

15 g

$0.15 / kg

Baking powder

15 g

$8.80 kg

Eggs

6

$0.89 / dozen

Milk

750 ml

$1.02 / liter

Oil

240 ml

$1.20 / liter

Sugar

60 g

$1.02 / kg

c. $2.60 d. $2.95

EP Unit Cost ($/unit)

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

Total ($)

MATH TUTOR EXERCISE: COSTING A RECIPE 1. What is the total cost of the flour in the Waffles recipe?

Ingredients

Amount

Amount in Converted Units

a. $0.78 b. $1.30

EP Unit Cost Total ($/unit) ($)

Flour

600 g

$1.30/ kg

Salt

15 g

$0.15 / kg

Baking powder

15 g

$8.80 kg

Eggs

6

$0.89 / dozen

Milk

750 ml

$1.02 / liter

Oil

240 ml

$1.20 / liter

Sugar

60 g

$1.02 / kg Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

c. $2.60 d. $2.95

Solution

Step 1 600 g = 600 / 1000 = 0.6 kg Step 2 0.6 * 1.30 = 0.78 or $0.78

MATH TUTOR EXERCISE: CALCULATING PORTIONS 1. What is the weight (or amount) needed of the bread flour for a new yield of 1.15 kg of Sirniki?

Yield: 6 portions Ingredients

a. 50 g b. 90 g

c. 45 g d. 82 g

Portion size: 105 g Amount

Pot cheese

560 grams

Bread flour

45 grams

Egg yolks

2 yolks

Salt

1 gram

Sugar

15 grams

Butter for frying

as needed

Confectioners’ sugar

as needed

Sour cream

30 ml

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

MATH TUTOR EXERCISE: CALCULATING PORTIONS 1. What is the weight (or amount) needed of the bread flour for a new yield of 1.15 kg of Sirniki?

Yield: 6 portions

Portion size: 105 g

Ingredients

Amount

Pot cheese

560 grams

Bread flour

45 grams

Egg yolks

2 yolks

Salt

1 gram

Sugar

15 grams

Butter for frying

as needed

Confectioners’ sugar

as needed

Sour cream

30 ml

a. 50 g b. 90 g

c. 45 g d. 82 g Solution

Step 1 6 * 105 = 630 g or 0.630 kg Step 2 1.15 / 0.630= 1.825 Step 3 1.825 * 45 = 82 grams

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

MATH TUTOR EXERCISE: COSTING A RECIPE 1. What is the total cost of the mushrooms in the Tofu Scramble with Vegetables recipe?

Ingredients

Amount

Amount in Converted Units

a. $0.24 b. $0.23 EP Unit Cost ($/unit)

Tofu

0.454 kg

$4.40 / kg

Olive oil

60 ml

$7.20 / liter

Garlic

1 clove

$0.99 / kg

Mushrooms

90 g

$2.65/ kg

Tomato concassé

240 g

$0.50 / kg

Soy sauce

15 ml

$1.25 / liter

Salt

to taste

$0.15 / kg

Pepper

to taste

$0.45 / kg

Spinach

240 g

$0.35 / kg

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

c. $0.10 d. $0.15 Total ($)

MATH TUTOR EXERCISE: COSTING A RECIPE 1. What is the total cost of the mushrooms in the Tofu Scramble with Vegetables recipe?

Ingredients

a. $0.24 b. $0.23

Amount Amount in EP Unit Cost Converted ($/unit) Units

Tofu

0.454 kg

$4.40 / kg

Olive oil

60 ml

$7.20 / liter

Garlic

1 clove

$0.99 / kg

Mushrooms

90 g

$2.65/ kg

c. $0.10 d. $0.15

Total ($)

Tomato concassé

240 g

$0.50 / kg

Soy sauce

15 ml

$1.25 / liter

Salt

to taste

$0.15 / kg

Pepper

to taste

$0.45 / kg

Spinach

240 Copyright g © 2014 John Wiley$0.35 and Sons, Inc. All rights reserved. / kg

Solution Step 1 90 / 1000 = 0.090 Step 2 0.09 * 2.65 = 0.2385 or $0.24

MATH TUTOR EXERCISE: CONVERTING A RECIPE 1. Your Smoked Salmon recipe yields 1.2 kg and requires 180 grams of course salt. Calculate the RCF and determine the amount of course salt needed for a desired yield of 5 kg of Smoked Salmon. a. 1202 g b. 751 g c. 180 g d. 368 g

Solution

Step 1 1.2 = 1.2 / 1000 = 1200 grams ; 5 kg = 5 * 1000 = 5000 grams 5000 / 1200 = 4.1666 or 4.17 or 5 / 1.2 = 4.1666 or 4.17 Step 2 4.17 * 180 = 750.6 or 751 grams Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

MATH TUTOR EXERCISE: CONVERTING A RECIPE 1. Your Pork Forcemeat recipe yields 2 kg and requires 45 ml of brandy. Calculate the RCF and determine the amount of brandy needed for a desired yield of 4.5 kg of Pork Forcemeat. a. 90 ml b. 165 ml c. 101 ml d. 45 ml

Solution Step 1 4.5 / 2 = 2.25 Step 2 45 * 2.25 = 101.25 or 101 ml

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

MATH TUTOR EXERCISE: CALCULATING PORTION SIZE 1. The Potato and Eggplant Stew with cilantro recipe yields 4.5 kg. If you want to make a portion size that require 150 grams of the stew per guest, how many portions will one batch make? a. 30 portions b. 15 portions c. 45 portions d. 10 portions

Solution Step 1 4.5 * 1000 = 4500

Step 2 4500 / 150 = 30 portions

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

MATH TUTOR EXERCISE: BAKER’S PERCENTAGES 1. What is the weight (or amount) needed of the bread flour for a new yield of 2.25 kg of White Pan Dough?

Ingredients

a. 1 kg c. 1.150 kg b. 1.286 kg d. 2.1 kg

Amount

Percent

Bread flour

575 g

100%

Yeast, instant

7.5 g

1.3%

Water

360 g

60%

Salt

15 g

2.5%

Sugar

22.5 g

3.8%

Nonfat milk powder

30 g

5%

Shortening

22.5 g

3.8%

Total weight

1.05 kg

175%

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

MATH TUTOR EXERCISE: BAKER’S PERCENTAGES 1.

What is the weight (or amount) needed of the bread flour for a new yield of 2.25 kg of White Pan Dough?

Ingredients

Amount

a. 1 kg c. 1.150 kg b. 1.286 kg d. 2.1 kg

Percent

Bread flour

575 g

100%

Yeast, instant

7.5 g

1.3%

Water

360 g

60%

Salt

15 g

2.5%

Sugar

22.5 g

3.8%

Nonfat milk powder

30 g

5%

Shortening

22.5 g

3.8%

Total weight

1.05 kg

175%

Solution

Step 1 175% = 1.75 Step 2 2.25 * 1000 = 2250 g Step 3 2250 / 1.75 = 1286 g or 1.286 kg

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

MATH TUTOR EXERCISE: COSTING A RECIPE 1. What is the total cost of the brown sugar in the Streusel recipe?

Amount in Converted Units

a. $0.25 b. $0.22

Ingredients

Amount

Butter

240 g

$3.40 kg

Granulated sugar

150 g

$0.90 / kg

Brown sugar

150 g

$1.20 / kg

Cinnamon

3g

$3.00 / g

Salt

3g

$0.30 / kg

Pastry flour

454 g

$0.60 / kg

c. $0.18 d. $0.15

EP Unit Cost ($/unit)

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

Total ($)

MATH TUTOR EXERCISE: COSTING A RECIPE 1. What is the total cost of the brown sugar in the Streusel recipe?

Ingredients Amount

Amount in EP Unit Cost Total Converted ($/unit) ($) Units

Butter

240 g

$3.40 kg

Granulated sugar

150 g

$0..90 / kg

Brown sugar

150 g

$1.20 / kg

Cinnamon

3g

$3.00 / g

Salt

3g

$0.30 / kg

Pastry flour 454 g

a. $0.25 b. $0.22

$0.60 / kg Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

c. $0.18 d. $0.15

Solution Step 1 150 / 1000= 0.150 Step 2 0.150 * 1.20= $0.18

MATH TUTOR EXERCISE: BAKER’S PERCENTAGES 1. What is the weight (or amount) needed of the bread flour for a new yield of 6.5 kg of Focaccia?

a. 9.8 kg b. 10 kg

Ingredients

Amount

Percent

Bread flour

750 g

100%

Yeast, instant

4g

0.5%

Water

450 g

60%

Salt

15 g

2%

Olive oil

30 g

4%

Total weight

1.249 kg

167%

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

c. 10.5 kg d. 10.9 kg

MATH TUTOR EXERCISE: BAKER’S PERCENTAGES 1. What is the weight (or amount) needed of the bread flour for a new yield of 6.5 kg of Focaccia?

Ingredients

Amount

Percent

Bread flour

750 g

100%

Yeast, instant

4g

0.5%

Water

450 g

60%

Salt

15 g

2%

Olive oil

30 g

4%

Total weight

1.249 kg

167%

a. 9.8 kg b. 10 kg

c. 10.5 kg d. 10.9 kg Solution

Step 1 167% = 1.67 Step 2 6.5 = (6.5 x 1000) 6500 grams Step 3 6500 * 1.67 = 10855 g or 10.9 kg

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

MATH TUTOR EXERCISE: CONVERTING A RECIPE 1. Your Popover recipe yields 2.3 kg and requires 300 grams of eggs.

Calculate the RCF and determine the amount of eggs needed for a desired yield of 6 kg of Popovers. a. 600 g b. 8.3 kg c. 780 g d. 2.6 kg

Solution Step 1 2.3 kg = 2.3 x 1000 = 2300 6 kg = 6 * 1000= 6000 6000 / 2300 = 2.608 or 2.6 Step 2 2.6 * 300 = 780 grams or 0.780 kg

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

MATH TUTOR EXERCISE: BAKER’S PERCENTAGES 1. What is the weight (or amount) needed of the baking powder for a new yield of 2.1 kg of White Cake?

Ingredients

a. 15 g b. 21 g

Amount

Percent

Cake flour

360 g

100%

Baking powder

22.5 g

6.25%

Salt

7.5 g

2%

Emulsified shortening

180 g

50%

Sugar

450 g

125%

Skim milk

180g

50%

Vanilla extract

5g

1.5%

Almond extract

1g

0.75%

Skim milk

180 g

50%

Egg whites

240 g

67%

Total weight

1.628 kg

452%

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

c. 29 g d. 40 g

MATH TUTOR EXERCISE: BAKER’S PERCENTAGES 1. What is the weight (or amount) needed of the baking powder for a new yield of 2.1 kg of White Cake?

Ingredients

Amount

a. 15 g b. 21 g

Percent

Cake flour

360 g

100%

Baking powder

22.5 g

6.25%

Salt

7.5 g

2%

Emulsified shortening

180 g

50%

Sugar

450 g

125%

Skim milk

180g

50%

Vanilla extract

5g

1.5%

Almond extract

1g

0.75%

Skim milk

180 g

50%

Egg whites

240 g

67%

Total weight

1.628 kg

452%

c. 29 g d. 40 g Solution

Step 1 452% = 4.52 Step 2 2.1 x 1000 = 2100 g Step 3 2100 / 4.52 = 464 g Step 4 6.25% = 0.0625 0.0625 * 464 = 29 g

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

MATH TUTOR EXERCISE: COSTING A RECIPE 1. What is the total cost of the cake flour in the Butter Tea Cookies recipe?

Amount in Converted Units

a. $0.60 b. $0.55

Ingredients

Amount

Butter

.450 kg

$3.40 / kg

Granulated sugar

250 g

$0.90/ kg

Confectioners’ sugar 120 g

$1.30 / kg

Eggs

180 g

$2.00 / kg

Vanilla

8 ml

$20.00 / L

Cake flour

700 g

$0.70 / kg

c. $0.51 d. $0.49

EP Unit Cost ($/unit)

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

Total ($)

MATH TUTOR EXERCISE: COSTING A RECIPE 1. What is the total cost of the cake flour in the Butter Tea Cookies recipe?

Ingredients

Amount

Amount in Converted Units

a. $0.60 b. $0.55 EP Unit Cost ($/unit)

Butter

.450 kg

$3.40 /kg

Granulated sugar

250 g

$0.90/ kg

Confectioners’ sugar 120 g

$1.30 / kg

Eggs

180 g

$2.00 / kg

Vanilla

8 ml

$20.00 / L

Cake flour

700 g

$0.70 / kg

Total ($)

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

c. $0.51 d. $0.49 Solution

Step 1 700 / 1000 = 0.7 kg Step 2 .7 * $0.70 = 0.49 or $0.49

MATH TUTOR EXERCISE: COSTING A RECIPE 1. What is the total cost of the shortening in the Flaky Pie Dough recipe?

Amount in Converted Units

a. $0.60 b. $0.55

Ingredients

Amount

Pastry four

575 g

$0.60 / kg

Shortening

420 g

$1.30 / kg

Salt

13 g

$0.30 / kg

Water

180 ml

$0

c. $0.75 d. $0.74

EP Unit Cost ($/unit)

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

Total ($)

MATH TUTOR EXERCISE: COSTING A RECIPE 1. What is the total cost of the shortening in the Flaky Pie Dough recipe?

Ingredients

Amount

Amount in Converted Units

a. $0.60 b. $0.55 EP Unit Cost ($/unit)

Pastry four

575 g

$0.60 /kg

Shortening

420 g

$1.30 / kg

Salt

13 g

$0.30 / kg

Water

180 ml

$0

Total ($)

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

c. $0.75 d. $0.74 Solution Step 1 420 / 1000 = 0.420 kg Step 2 0.420* 1.30 = 0.546 or $0.55

MATH TUTOR EXERCISE: COSTING A RECIPE 1. What is the total cost of the sugar in the Vanilla Pastry Cream recipe?

a. $0.24 b. $0.90

Ingredients

Amount

Sugar

250 g

$0.90 / kg

Milk

1 liter

$0.75 / L

Egg yolks

90 g

$2.40 / Kg

Whole eggs

120 g

$2.00 / Kg

Cornstarch

275 g

$1.38 / Kg

Butter

60 g

$4.00/ Kg

Vanilla

15 ml

$20.00 / L

c. $0.23 d. $0.91

Amount in EP Unit Cost Converted Units ($/unit)

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

Total ($)

MATH TUTOR EXERCISE: COSTING A RECIPE 1. What is the total cost of the sugar in the Vanilla Pastry Cream recipe?

Ingredients

Amount

Amount in Converted Units

a. $0.24 b. $0.90

EP Unit Cost ($/unit)

Sugar

250 g

$0.90 / kg

Milk

1 liter

$0.75 / L

Egg yolks

90 g

$2.40 / Kg

Whole eggs

120 g

$2.00 / Kg

Cornstarch

275 g

$1.38 / Kg

Butter

60 g

$4.00/ Kg

Vanilla

15 ml

$20.00 / L

Total ($)

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

c. $0.23 d. $0.91

Solution

Step 1 250 / 1000 = 0.250 kg Step 2 0.250 x 0.90 = 0.225 or $0.23