fish separates into flakes. flesh separates from the bone (if present). bone is no longer pink. ...
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Fish separates into flakes.Flesh separates from the bone (if
present).Bone is no longer pink.Flesh is opaque.
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FLATFlounderSoleHalibutTurbot
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ROUND Black sea bass Bluefish Cod Grouper Haddock Jack John dory Mackerel Mahi-mahi
Monkfish Ocean
perch Orange
rouhy Pompano Porgy Red mullet Red
snapper Salmon Shad
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Shark Skate Striped bass Swordfish Tilefish Triggerfish Tuna Weakfish Whiting
CatfishPerchPikeTilapiaTroutWhitefish
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FROZEN FISH Store at 0ºF (–
18ºC) or colder. Keep well
wrapped. Use fat fish within
2 months, lean within 6 months.
Rotate stock. Thaw in
refrigerator, and do not refreeze.
FRESH FISH Store on crushed
ice or refrigerate at 30ºF to 34ºF (–1ºC to 1ºC).
Wrap fish or leave in original moisture-proof wrap.
Use fish within 48 hours of receiving.
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OystersClamsMusselsScallopsSquidOctopus
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Mollusks should have tightly closed shells, which indicates they’re alive.
LobstersRock lobstersShrimpCrabsCrayfish
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Crustaceans' legs and claws should move slightly. Shrimp should be solidly frozen and smell sweet, not fishy.
Bake at 350°F to 400°F (175ºC to 200ºC) for 10 minutes per inch of thickness.
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Do not overcook!Use small slices and fat fish for
best results.Broil thick cuts on both sides;
broil thin pieces on one side only.
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Lean fish is best.Coat fish with breading or flour.Cook in clarified butter or oil.Cook small items over high heat,
larger items over lower heat.Brown the most attractive side
first.
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In paper; method in which fish is cooked tightly wrapped in paper with its flavoring ingredients and sauce.
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TextureFlavorColorNutrients
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Color: Bright, natural colors Appearance: Cut neatly and uniformly;
attractively arranged Texture: Cooked to the right degree of
doneness Flavor: Full, natural flavor and sweetness Seasonings: Lightly and appropriately
seasoned Sauces: Butter sauces fresh and not used
heavily; cream sauces not too thick Combinations: Interesting combinations to
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Wash thoroughly (don’t soak long)
Drain wellRefrigerate lightly covered
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Check quality.Check that temperature is low
enough and that there’s no freezer burn.
Check grade and know the drained weight.
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Steam, rather than boil, whenever possible.
Boiling breaks up delicate vegetables.
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Sautéing—cooking quickly in a small amount of fat, flipping food in pan
Pan-frying—cooking longer in a larger amount of fat, without constant flipping of the food
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1. Batter-dipped2. Breaded3. Fried without coating4. Fritters5. Croquettes
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Fry between 325°F and 350°F (160ºC and 175ºC).
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Smooth, firm, dry skinsShallow eyesNo sprouts, cracks, blemishes, or
rotten spotsNo green color
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1. Start boiled potatoes in cold water.
2. Never cool potatoes in cold water.
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Potato purée is the basis of:mashed or whipped potatoesduchesse potatoespotato croquettes
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Use the proper proportion of rice to water.
Use the correct cooking time.
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PASTA METHOD Drop rice into a large pot
of boiling, salted water. Cook until tender. Drain and steam dry. PILAF METHOD Braise rice.
RISOTTO Sauté rice. Add stock and stir. Repeat until rice is cooked
but firm.
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AppetizerAccompanimentMain courseSeparate courseDessert
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Iceberg lettuce Romaine/cos lettuce Boston lettuce Bibb/limestone
lettuce Loose-leaf lettuce Escarole/broad-leaf
lettuce Chicory/curly endive Frisée Belgian endive/witloof
chicory Chinese cabbage
Spinach Watercress Arugula Mesclun Tatsoi Mâche Radicchio Treviso Dandelion greens
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Base/underlinerBodyGarnishDressing
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Keep the salad off the rim of the plate.
Balance colors.Arrange ingredients to add
height.Cut ingredients neatly.Make every ingredient visible.Keep salads simple.
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Oil and vinegarMayonnaise-basedCooked
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Protect bread from getting soggyAdd flavorAdd moisture or “mouth feel”
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HOT SANDWICHES Simple Open-faced Grilled Deep-fried
COLD SANDWICHES Simple Multi-decker Open-faced Tea
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Prepare and assemble ingredients and equipment.
Arrange bread slices in rows and put spread on each slice.
Place fillings on every other slice.
Top filled slices with plain slices.Stack and cut.Wrap and refrigerate.
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BreadSpreadGarnish
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SimmeringPoachingFryingShirringScrambling
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Waffle batter contains more fat.Waffle batter contains less liquid
and is slightly thicker.Waffles are given extra lightness
by beating the egg whites separately and folding them into the batter.
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Use different kinds of bread.Add cream or sour cream to the
batter.Add vanilla, cinnamon, nutmeg,
grated lemon or orange rind, ground anise, or rum or brandy.
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CurdlingScorchingSkin formation
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UNRIPENED Cottage cheese Ricotta cheese Cream cheese Neufchâtel Mozzarella Feta
SEMISOFT Bel paese Fontina Port salut Munster Brick
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SOFT, RIPENED Brie Camembert Liederkranz Limburger
HARD, RIPENED Cheddar Monterey jack Swiss Gruyère Edam Gouda Provolone
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BLUE-VEINED Roquefort Stilton Gorgonzola
GOAT Chèvre Montrachet
HARD GRATING Parmesan Romano
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SaltNitrites and nitrates
Nitrites are used in normal short cures.
Nitrates are also used for air-dried products to provide longer protection against botulism.
SugarsHerbs, spices, and other flavorings
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Dry CureProduct is coated with dry curing
mixture.
Brine CureProduct is immersed in water
containing dissolved curing ingredients
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Do not smoke meats, poultry, or fish that have not been cured.
Smoking takes place in the Food Danger Zone.
Curing provides protection against disease-causing bacteria.
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1. Curing (dry or brine)2. Air-drying3. Smoking (hot or cold)
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Fresh Contain no nitrites or nitrates May be raw or cooked
Cured Contain nitrites or nitrates May be raw or cooked
Smoked Cured before smoking May be hot smoked (cooked) or cold
smoked (uncooked)
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Straight Forcemeat Ground raw meats and seasonings
Gratin Forcemeat Ground raw meats, partially cooked meats, and starch binder (panada)
Mousseline Forcemeat Purée of white meat, poultry, or seafood, egg whites, and heavy cream
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Main Ingredients 50 to 65 % lean meat (may
include liver) 35 to 50 % fat Seasonings and flavorings (may
include alcohols such as brandy)Other Ingredients (optional)
Eggs as binder Starch as binder Heavy cream
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Terrine is forcemeat baked in mold without crust
Pâté en Croûte is pâté baked in pastry crust Pâte à Pâté is pastry for enclosing pâté Galantine is forcemeat rolled in skin; baked or poached
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Baked Terrines Straight forcemeat terrines and
gratin forcemeat terrines Solid, hearty texture Mousseline forcemeat terrines Light, delicate texture
Gelatin-based terrines Mousses Aspic molds
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Balance colors, shapes, textures, and flavors.
Portion sizes should match plates and each other.
The rim of the plate should frame the food, with the meat or fish closest to the diner.
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Vegetables should be in easily served units.
Have an appropriate number of portions of each item.
Arrange the garnishes around the platter to get the best effect from the different colors and shapes.
Avoid being too elaborate.Serve extra sauce or gravy in a
sauceboat.Serve hot foods hot, on a hot platter.
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CenterpieceSlices of the main itemGarnish
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JAPANESE FOOD Simmering, steaming, and
grilling Delicately seasoned
CHINESE FOOD Simmering, steaming, and
stir-frying Highly seasoned
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Tomatoes are essential ingredients in all Italian dishes.
Italian food is typically made with heavy sauces and cheese.
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(Weight of ingredient ÷ Weight of flour) × 100%
= Percent of ingredient
Selection of floursShorteningLiquidMixing methods
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White wheat Bread flour Cake flour Pastry flour
Whole wheatRye
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Shortening Regular Emulsified Puff pastry
Butter and margarineOilsLard
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Refined Granulated Confectioners’/powdered
Molasses and brown sugarCorn syrupHoneyMalt syrup
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Add structure, flavor, and moisture
Emulsify fatsLeavenAct as shorteningAdd moisture, flavor, nutritional
value, and color
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YeastChemical leaveners
Bakine soda Baking powder Baking ammonia
AirSteam
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Regular Lean dough Rich dough
Rolled-in Nonsweet (croissants) Sweet (Danish pastry)
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1. Scaling ingredients2. Mixing3. Fermentation4. Punching5. Scaling6. Rounding
7. Benching8. Makeup and panning9. Proofing10. Baking11. Cooling12. Storing
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1. Enclose the fat in the dough.2. Roll out and fold the dough to
increase the number of layers.
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Soft doughs (biscuits)Batters
Pour batters Drop batters
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BISCUIT METHOD Combine dry ingredients
and cut in fat. Combine liquid
ingredients. Add liquid and dry
ingredients and mix just until combined.
Knead the dough very lightly.
MUFFIN METHOD Combine dry ingredients. Combine liquid
ingredients, including melted fat.
Add liquid to dry ingredients and mix just until combined.
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CreamingTwo-stageFoaming/SpongeAngel foodChiffon
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Shortened cakes will shrink away from the sides of the pan slightly.
Cake will be springy in the center.
A pick inserted in the center of the cake will come out clean.
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Improve the keeping qualities of the cake
Contribute flavor and richnessImprove appearance
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1. Fondant2. Buttercream3. Foam-type4. Fudge-type5. Flat-type6. Royal or decorator’s Plus: Glazes and fillings
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CHARACTERISTICS Crispness Softness Chewiness
Spread
CAUSES Low in moisture High in moisture High egg, sugar, and liquid
content; low fat content; strong flour or gluten development
High sugar or liquid content; lots of leavening; low cooking temperature; lots of grease used on cookie sheet
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1. One-stage2. Creaming3. Sponge
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1. Dropped2. Bagged3. Rolled4. Molded5. Icebox6. Bar7. Sheet
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1. Flour—Pastry flour is best.2. Fat—Use regular hydrogenated
shortening.3. Liquid—Use water or milk.4. Salt—Dissolve salt into liquid
before adding it to the mixture.
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Flaky: Cut fat into flour until shortening particles are pea-size.
Mealy: Blend fat into flour more thoroughly.
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BAKED PIES Raw pie shells are filled
and baked. Fruit pies Soft pies
UNBAKED PIES Baked pie shells are filled,
chilled, and served when the filling is firm enough to slice. Cream pies Chiffon pies
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. . .puff pastry? Rolled-in dough used for products, such as napoleons and
turnovers . . .eclair paste? Dough used to make eclairs and cream puffs
. . .meringue? Beaten egg whites sweetened with sugar; used mostly for
pie toppings and cake icings
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A syrup solution of sugar and water is boiled to evaporate part of the water, and eventually the sugar caramelizes or browns.
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Wash the sides of the saucepan with a wet brush.
– OR –
Cover the pan and boil for several minutes until steam washes down the sides. Uncover and finish cooking without stirring.
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Stirred Milk, sugar, and egg
yolks stirred over very low heat until lightly thickened and flavored with vanilla
PASTRY CREAM Starch thickeners and
eggs Used as cake, pastry, and
cream pie filling Used as pudding Used as custard sauce
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VANILLA CUSTARD SAUCE (CRÈME ANGLAISE)
BAKED CUSTARD Baked Milk, sugar, eggs, and
flavoring Used as pie filling or
dessert by itself Basis for many baked
puddings
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Starch-thickenedBaked
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BAVARIAN Base: custard sauce Other ingredients: gelatin,
whipped cream
CHIFFON Base: starch thickened,
egg thickened, or egg and starch thickened
Other ingredients: gelatin, egg whites, whipped cream (optional)
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MOUSSE Base: varies Other ingredients: little or
no gelatin; egg whites and/or whipped cream
SOUFFLÉ Base: varies but generally
contains egg yolk Other ingredients: egg
whites Preparation: baked
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