Pro Chef PDF

Joel Robuchon PRO CHEF - Chef of the century The Ancient World: Rome - 28 Michelin Stars...

Joel Robuchon PRO CHEF - Chef of the century The Ancient World: Rome - 28 Michelin Stars Samian ware - A red pottery bowl or dish Alain Ducasse course is “gustum”- was similar to our hors d’oeuvre, served with 1st - 21 Michelin stars “muslum”, a light wine with honey Ferran Adria 2nd course is called “ mensa primae” or first table, red wine and water was mixed with this course - Culinary foam 3rd course was “minsae secundae” or second table, this course includes Nicholas Kurti and Herve This dessert of fruits and sweets. - Founding father of Gastronomy Nappe Charles Ranhofer - French banquets were covered with a large cloth. French word “nappe” English word “Nappery”. - the chef of Delmonico’s, the first fine dining restaurant in New York, America Notable People Michel Guerard Francois La Varenne - Developed cuisine minceur, he earned the gold medal of a - one of the greatest Chefs of France trained in the kitchen of Meilleur Ouvrier de France and many other awards. Henri IV Freddy Girardet Henry IV - Hotel de la Ville, Crissier VD, Swtzerland. Named as Chef of - He was a great gastrosoph the Century. Author of the book spontannee - Guilds, responsible for preparing foods Joseph Favre August Escoffier - Initiater of the first culinary exhibition which took place in Paris - Brigade system 1882 - Classical Cuisine - Dictionaire universel de cuisine et d’hygien alimentaire (book) - Grand Father of French Cuisine - Modernization of Haute Cuisine Francois Appert - La Guide Culinaire – Explained Classic cuisine, Le Livre Des - A chemist who loved cooking Menus, Ma Cuisine (books) - Inventor of canning technique which was an important step to Gaston Lenotre food preserving - Opened culinary school CHATEAUBRIAND, Francois Rene Fernand Point - Great French connoisseur, author and diplomat - Always hungry and expected big portions - Nouvelle Cuisine – natural flavors, shortened cooking times, and innovative combination ROSSINI, Gioacchino Antonio Marie Antoine Careme - Great Italian composer - Wrote the “Barber of Seville - Sugar works - “Tournedos Rossini” was named after him - Chef of Kings - Culinary Writings (Le Cuisinier Parisien, Le Patissier Royal, La Vatel Cuisine Classique) - Swiss chef and maître d’hotel for famous Prince Conde Jean Anthelme Brillat Savarin PARMENTIER, Antoine-Auguste - Greatest food connoisseur - La Physiologic de Gout - French agriculturist - Tell me what you, I’ll tell you what you are - Introduced the use of potatoes as staple in Europe Katharina Medici SCAPPI Bartolomeo - Married Henri II king of France - Private cook of Pope Pius V - She took all the best chefs from Italy with her to the French - He wrote: Opera court COLBERT, Jean Baptiste Paul Bocuse - Great food connoisseur - One of the pillars of novelle cuisine - Famous dish “Sole Colbert” made of fish in bread crumbs fried - 3 stars, longest run in Michelin and fillet with herb butter. - Bocuse Odir Conde Gault Milau Other Information - Rating system (1 – 20) - Based on rating, it may display one to four toques James Beard Foundation 1906 publication of Le Guide Culinaire - Promote culinary arts by honoring chef 1956 Culinary Institute of America is opend by 2 women - Oscars of Food world 1961 Mastering the Art of French Cooking by Julia Child Zagat Survey 1970’s the cooking shows of Julia Child - Tim and Nina Zagat - Rating of the restaurant, 30-point scale World Association of Chefs Societies (WACS) Food service industry - Culinary competition - Takes hard work and handle pressure - Artist and craft person American Culinary Federation Industrial Revolutions - Authority cooking - Growth and diversification in food service industry Bocuse D’or Boulanger’s Restaurant - Olympics of culinary industry - An exhibition, organized by pro for pro - Monsieur Boulanger; 1st modern restaurant in Paris Caty Award Le Guide Culinaire Classic - Oscars of Hospitality Industry - Auguste Manual – it explained classic cuisine Immigration of 1965 Green Chef - Brought immigrants ISO 14001 Chez Panisse - Global Standard for Environmental Excellence - Alice Waters, opened in Berkeley 7 principles of Environment Kitchen Organization - Stewardship, Diversity and Stability, Interdependence, Nature knows best, Pollution, Finiteness of Resources, Change - Menu, Establishment, Size of Operation, Equipment and Facilities RA 9003 Brigade System - Ecological solid waste management act of 2003 (segregate trash) - 1st step – segregate, 2nd step – collect, 3rd step – sorting - Framework of the kitchen staff Carbon Footprint Parmentier - Total amount of greenhouse gases (causes global warming) - Potatoes staple in Europe Climate Change Cooking in 20th and 21st Century - Alteration of temperature and weather patterns - Simplified STEMS theory of Zero waste - Invent new recipes and techniques - Space, Time, Energy, Material, Spiritual Bocashi Nouvelle Cuisine - Fermented organic mater - Simpler and natural flavors - Aerobic matter - Artful plating presentation - Organic to usable material - Slow food – Improves food quality - - Alice Water – Food depends on good ingredients Larry Forgione – Good quality local ingredients FSS - Fusion Cuisine – happened because of immigrants Foodborne illness - New Technologies - a disease transmitted to people through food - isolated case Organizational and Awards - illness is considered an outbreak when: two or more people having same symptoms after eating the same food confirmed by Michelin guide lab analysis - Quality of products, mastery, personality, value, and consistency Biological  - hazards from living organisms; pathogens = harmful 7.5-4.6 water acidity - pH level microorganisms eg: viruses, hepa, bacteria, parasites, fungi, spoil food (bacteria comes/multiply = toxins) TEMPERATURE Chemical bacteria grow rapidly between 41F- 135F (5C - 57C) - danger zone - hazards from chemicals, misuse of preservatives, additives, TIME cleaners, sanitizers, polishes TDZ (Time Danger Zone) Physica TTDZ (Time & Temperature Danger Zone) - hazards from foreign objects, soap, detergent, hair, staple wore, metal shavings, bandages, glass, dirt, natural objects (fish bone) bacteria need time to grow People at Risk more time in danger = greater chance to go to unsafe level - Elderly People, Pre-school age children, People with CHILL = 4HRS compromised immune systems, and Pregnant Women* WARM = 2HRS Focus on these measures: FREEZER: slow multiplication of bacteria Controlling Time and Temperature KILL BACTERIA: BOIL Preventing Cross-contamination OXYGEN Practicing Personal Hygiene some need oxygen to grow while others grow when oxygen isn’t Purchasing from approved and reputable supplier there Cleaning and Sanitizing AEROBIC: exposed to air, BACTERIA Microorganism ANAEROBIC: no air, vacuum packed - small, living organism that can be seen only with a microscope MOISTURE Pathogen bacteria grow well in food with high levels of moisture - harmful microorganism: make people sick when eaten or aw = water activity: the amount of moisture available in food for produce toxin causing illness (FOODBORNE) bacteria growth Toxin aw = scale ranges from 0.0 to 1.0 - poison, innate, red tide, bird flu, food, and mouth (FOOD WATER ACTIVITY:.85 good breeding bacteria POISON) TYPES OF PATHOGENS Nontyphoidal Salmonella (Nts) - Farm, Animals, People - Bacteria, Viruses, Parasites, Fungi - Poultry and eggs - Meat F - FOOD - Milk and dairy products A - ACIDITY - Products T - TEMPERATURE SHIGELLA SPO - HUMAN FECES T - TIME - Food easily contaminated O - OXYGEN - Food contacted water such as produce M - MOISTURE SHIGA TOXIN-PRODUCING ESCHERICHIA COLI (STEC) aka FOOD E-COLI - INTESTINES OF CATTLE & INFECTED PEOPLE PROTEIN, CARBS - Ground beef most bacteria need nutrients to survive - Contaminated produce TCS (Time & Temperature Control for Safety) food supports the growth of bacteria better than other types of food Viruses ACIDITY - Location: Carried by human beings and animals: bacteria grow best in food that contains a little or no acid  - Require a living host to grow - Do not grow in food ALLERGY SYMPTOMS - Can be transferred through food and remain infectious to food - Nausea - Sources: Food, water, or any contaminated surface; occur - Wheezing or shortness of breath through fecal or oral routes - Hives/Itchy Rashes - Swelling 2 VIRUSES THAT ARE HIGHLY CONTAGIOUS AND CAN CAUSE SEVERE ILLNESSES: HEPATITIS A - Vomiting/Diarrhea - RTE - Abdominal Pain - Shellfish from contaminated water Allergic Reactions Norovirus - Symptoms = Serious - exclude food handlers - Severe reaction, anaphylaxis can lead to death - RTE BIG EIGHT FOOD ALLERGENS - Shellfish from contaminated water Milk Parasites Eggs Soy - Location: require a host to live and reproduce Fish - Source: seafood, wild game, food processed with contaminated water such as produce Tree nuts (almond, walnuts, pecans) Fungi Peanuts - Yeasts, Molds, Mushrooms Crustacean shellfish, lobster, shrimp, crab - Some molds and mushrooms produce toxins Wheat - Threw out moldy food unless mold is a natural part of the food Notes from discussion: Bacillus Cereus Biological Toxins - Pathogen found in rice Botulism - Origin: naturally occur in certain plants, mushrooms, seafood - Seafood Toxins - Canned foods - Produced by pathogens found on certain fish. Histamine - Clostridium botulinum produced when fish is in time-temperature abused. Toxin medication infection - Occur in certain fish and eat smaller fish that has toxin Hemorrhagic Colitis - E coli Chemical Contaminants - Ground beef, contaminated produce - Sources: Certain types of kitchenware and equipment (items Hepatitis A made from BLANK, copper, zinc, and same types of pottery) - RTE - Cleaners, sanitizers, polishes, machine lubricants, pesticides - Raw and partially cooked shellfish - Deodorizers, first-aid products and health, beauty products (hand lotions, hair sprays etc) Norovirus Gastroenteritis Food Allergen - Virus - Protein in a food or ingredient in which same people are - Shellfish sensitive to Parasites - These proteins occur naturally Anisakiasis - When an enough of an allergen is eaten allergic reaction occurs - water and shellfish Cryptosporidiosis Fish – 145F - water Ground and chopped fish – 155F Yeast Eggs – 145F Hot Held 155F - can spoil food easily RTE and commercially processed – 135F Fish toxic illness / Histamine Scombroid poisoning Cooling Cooling = 135F to 70F (2 hours) - fish Cooling = 70F to 41F (4 hours) Ciguatera fish poisoning Reheat – 165F - predatory fish Shellfish toxin Holding cook food: Paralytic shellfish poisoning Flow of Food: Service - saxitoxin - Hot holding (throw after 4 hours) Neurotoxin / Brevotoxin - Discard food (41 – 135F Foods) - red tide Hot Food Amnesic shellfish poisoning / Dominic Acid - 135F or higher (holding) Food Allergens Cold Food Cross Contact - 41F or lower - allergy Cross Connection - Do not store directly on ice Not controlled - water faucet Preventing Cross Contamination - 6 hours holding (cold) Physical - 4 hours holding (hot) - change of boards HACCP Procedural - Hazzard analysis critical control point - scheduling - Very specific, all in one - small batches for preparation Storing - main purpose is labeling - discard for 7 days (RTE) - 4 inches above when on table - 6 inches above when on the floor Nutrition Nutrient Dens Internal Temp - Darker color has more nutrients Deli and shellfish – 45F (storing) Nutritional Status Melon – 41F - Good Nutrition Poultry, Stuffing, combined, Microwave – 165F - Poor Nutrition Ground meat – 155F - Optimum Nutrition - Malnutrition Injected meat – 155F Calorie Pork, beef, veal, and lamb – 145F  - Amount of heat required to raise the temperature of 1 kg water Carbohydrates 4 cal / G GRAIN CONTAINS THREE PARTS: Proteins 4 cal / G Fats / Lipids 9 cal / G BRAN - The bran is the outer hard shell of the grain. It is the part of the Insulin grain that provides the most fiber and most of the B vitamins and - Produced by pancreas minerals. Type 1 diabetes GERM - is the next layer and is packed with nutrients including essential - Does not make insulin fatty acids and vitamin E. Type 2 diabetes ENDOSPERM - is the soft part in the center of the grain. It contains the - Your body does not make or insulin well starch. Whole grain means that the entire grain kernel is in the food. Celiac Disease - Activated by gluten Protein - Building blocks – amino acids SUGAR SUBSTITUTE Fat 1. STEVIA - Absorption of soluble vitamins - natural sweetener that's extracted from the leaves of a South American shrub known scientifically as Stevia rebaudiana. Fat soluble 2. XYLITOL Vitamin A - sugar alcohol with a sweetness similar to sugar. 3. RYTHRITOL - Retinol - sugar alcohol, but it contains even fewer calories. - For eyesight 4. YACON SYRUP Vitamin D - Extracted from the yacon plant, which is native to South America - Calciferol - Mineralization Vitamin E Food Presentation - Alpa-tocopherol - food arranged and shown - Antioxidant - invites attention Vitamin K - eye eats first - Phylloquinone 3 essentials in Food Pres - Helps in clothing of the blood factors Water Soluble - good preparation and cooking technique Vitamin C - professional work habits - Ascorbic acid - good visual sense Vitamin B Hot Platter Presentation - Energy metabolism Vitamin B1 - 20th century, arrange dinner plates in the kitchen - Thiamin 4 areas when we present food - Deficiency disease Vitamin B2 - Choice of plate, arrange, garnish, texture, colors, or shapes - Riboflavin Fundamentals of Plating Vitamin B3 1. Portion Size - Niacin – energy metabolism - Boneless: 120 – 150g - Disease – Pellagra - Bone in: 200 – 225g Vitamin B7 - Starch: 100 – 120g - Biotin - Vegetable: 60 – 80g - Good for the hair - Sauce: 2 – 3Tbsp 2. Arrangement Vitamin B5 - 3-point method (meat 6 o’clock, starch 10 o’clock, vegetable 2 - Pantothenic acid o’clock) Vitamin B6 - 3 steps: Plan Ahead, Buff, Add finishing touches - Pyridoxine 3. Temperature - Red blood cells - Hot plate: Hot food vice versa Vitamin B9 BUFF - Folate or folic acid Balance - New cell transformation Vitamin 12 Unity - Cobalamin Focal Point - Animal sources Flow - Overmixing: Tunneling - Creaming method 3 types of oil infusion - Mix only until dry ingredients are moistened - Air cells are important - Warm - Steeping Baking soda is the chemical sodium bicarbonate Baking powder is mixture of baking soda - Puree Mixing method Classical Cuisine - Biscuit pastry method - Blending/muffin method - 3-point method - Creaming method - Mirror symmetrical Novelle Cuisine Crème Anglaise - Vanilla custard sauce - Stack presentation - Milk, sugar, egg yolk Crème Patisierre Modern Cuisine - Pastry cream - PC + Whipped cream = Mousseline - Modern component - PC + Meringue + Gelatin = Chiboust Cream - Molecular gastronomy Pie - Cake flour or Pastry flour Amuse Bouche - Shortening is preferred - Liquid is cold - Salt - Amuse the mouth (French) - Flaky pie dough: fat is cut and rubbed: Top crust - Small appetizer - Mealy pie dough: fat is cut more thoroughly: bottom crust - Baked: blind baked Molecular Gastronomy - Unbaked: added filing then chilled PIE TART - Scientific discipline - Chemical transformation Filling covered Filling not or no covered 7 common molecular gastronomy items: Light, Flaky, Firm and Sous-vide crisp crust crumbly crust Flash frozen Faux Caviar Sweet or Sweet filling Deconstructed savory Edible paper Powdered food Can served in Taken out of Foam pie dish the mold Patisserie Cooked fruits Custard feeling Lady Fingers as filling + fruits - Oval cookies, egg based and dry - Boudoir cookies, sponge biscuit, Savoiardi, Broas heavy Light - Originated in House of savoy 11th century Cookie - Crispness: low liquid, high fat and sugar Tart dough types: - Softness: high liquid, low fat and sugar - Pate Brisee – broken - Chewiness: high eggs, sugar, and liquid. Low fat - Pate sucree – sweet - Spread: high sugar, high liquid - Pate sablee – sandy - Tougheners – flour , water , salt , egg - Tenderizers- (sugar and fats Types of dough - Tenderizers- sugar and fats , starches, chemical leavening agents Flaky dough Types of Cookies Mealy pie dough Dropped Rolled Pate a choux Piped - Cooked batter Cut out - Meaning small cabbages Sheet - Called choux paste, éclair paste, cabbage paste Ice box - Expands and is hallow Molded Chiboust Sliced cookies - Adding meringue to pastry cream and stabilizing it with gelatin Emulsion Sugar cookies - Mixture of unmixable substances - Precursor was Jumble cookies Curdling - Knots until crispy for longer shelf life - Fat cannot hold the water Brownies Sponge method - Flat sheet of dough, squared - Egg and yolks Quick bread - Egg white is ribbon stage (Genoise) folded at the end - Leavened by chemical leaveners. Not yeast Angel food method - Fermentation is not need - Egg white foams. No fat - No need for the gluten to be fully developed - Stiff peaks - Soft dough: biscuit and scones - Dry ingredients are added last - Batters: pour and drop batters Chiffon method - Slight gluten development - Egg white foam  - Baking powder Custard - Liquid thickened or coagulation of egg protein - Scaling Ingredients - Stirred and baked custard - Mixing - Cornstarch Pudding / Blancmange: milk, sugar, flavoring, - Bulk Fermentation cornstarch - Folding and Punching - Cream Pudding: less starch, cream pie fillings - Scaling or portioning - Puddings with gelatin: no thickened by starch or egg, Panna cotta - Rounding - Cremeux: creamy. Base is crème anglaise - Bench proofing pudding - Make up - Pouring custard mixture over slices of bread in baking pan - Panning Crème brulee - Proofing - Custard baked in water bath with caramelized sugar - Garnishing and Scoring Cheesecake - Baking - Cheese, pasty or crumb-pressed shell - Cooling - Storing L’opera Cake - Sacher Torte Festival holiday bread Panettone Bread baking - Yeast Stolen - Is a living organism - Baby Jesus - Convert - Weight 2kgs Salt Challah - Flavor enhancer - - Strengthens the gluten Hot Cross BunsKulich Sugar Tradition easter cake orthodox cake - Add sweetness and flavor - Create tenderness and Fats Yeast dough - Tenderizes the product Lean dough product Eggs Rich dough - Improves nutrition of the bread - Contains high protion of Flavoring Laminated or rolled in Bread Improvers - Oxideze Flatbeat Pate F Chapati Naan Polish - Leavened - Yeast or sourgdough - originated in France by polish bakers Pita 100 flour - Best know Greek or turish 100 water Tortilla 1.4-2 yeast Comes from Spanish word torta Sponge - Originated in England Lamo Biga Pastry is a classic French dough with long history 100 water 50-55 flour Process.8 1 yeast detrempe- basic doug Pickup stage Buaerrage- smearing of butter Cleanup stage Paton- formed dough Develop stage  Smoking GARDE MANGER - - a way of drying and preserving food give special flavors to food - identify cool food storage are Types Of Smoking - responsible for preparing cold food Cold Smoking – smoke temperature is below 85F (29C) Hot Smoking – temperature may be as high as 165-200F (73 – 93C) Charcuterie Woods Used In Smoking – hickory, oak, cherry, walnut, mesquite, apple cider, wood from citrus trees - “chair cuit” “cooked meat” Forcemeat - art and science of making cooked meat preparations - is a mixture of ground lean meat emulsified with fat Sausage Ballotine - Derived through FRENCH from Latin “SALSUS” meaning - is a deboned leg and thigh of poultry stuffed with forcemeat the “SALTED” wrapped in its own skin - Placing ground or chopped meat along with salt into a tube Dodine - roasted galantine Roulade Ingredients of sausage: - may be anything dolled in a cylindrical shape Meat Forcemeat - Pork commonly used - From the French word “force” meaning filling, Mixture of - Certified pork (free from trichinosisFAT seasoned ground meats - For juiciness 25 – 50% of total weight - HARD FAT BACK is preferred - Can use heavy cream instead of pork fat Ingredients Of Forcemeat Seasonings - Standardized spice mixture - Quatre epices – 4 spices (cinnamon, nutmeg, cloves, ground ginger) Lean meat Fat – pork fat or heavy cream may be used CASINGS Seasonings – herbs and spices Natural - From animal sources Panada Artificial - breads cubes soaked in eggs, milk, and cream, acts as binder - Collagen casings give extra moisture when pate is cooked Synthetic Fibrous Types Of Forcemeat - Made from plastic inedible - STRAIGHT OR BASIC Grind - GRATIN - Determines the texture of sausage - MOUSSELINE - Types: Basic & Emulsified – not visible Aspic - Flavored stock that has enough gelatin that it sets when its cold; Categories Of Sausages Also called gelee Types Of Aspic Classical Aspic - No added gelatin Fresh Sausage – no preservatives Regular Aspic - Clarifies stock with gelatin powder added; Most Cured Sausage - Contains nitrites or nitrates of sodium commonly used Smoked - May be hot or cold smoked Aspic Powder - Gelatin powder with powdered stock base How To Stuff Sausages Chaud Froid Sausage stuffer or Pipping Bag Tips On Sausage Platter Presentation Balance, Unity, Focal Point, Flow - Pronounced “sho fwa”; White sauce and aspic; Used for Curing decorative purposes; means HOT COLD - 2 functions: preserve food, prolong shelf life, improve flavor and - originated in chateau Montmorency, by the meredral de appearance luxembourh himself. Ingredients of Curing Foods Classical Chaud Froid - Made from cream and egg yolk liaison; Breaks easily when reheated; Bechamel may be used instead 1. Salt Mayonnaise Chaud Froid 2. Nitrites and Nitrates - Also called mayonnaise collee; Mainly used for fish dishes 3. Sugars Brown Chaud Froid - mainly by adding glace de viande, tomato paste and brown stock Nitrites to aspic - Gradually break down inside the cured foods but by the time they Green Chaud Froid lose their effectiveness - made by adding pureed spinach or watercress to white chaud - Usually finished with smoking produced or the food is cooked or froid refrigerated Red Chaud Froid Nitrates - Breakdown more slowly than nitrites and therefore are effective - Made by adding tomato paste and paprika to white chaud froid for a longer time - When food is raw and air-dried Mousse - French “froth” “foam” Prague powder # 1 - savory or sweet - 6 % sodium nitrite; 94 % sodium chloride or regular table salt - It is colored pink so it will not be confused with regular salt powder # 2 3 COMPONENTS - Similar to prague powder # 1 except that it contains nitrates in addition to nitrites Base - SUGAR - modifies the flavors of the foods, adds to the perception - cooked pureed ingredient; should be the consistency of pastry of moisture cream - should be room temperature or colder Binder  - ASPIC - gelatine dissolve in hot stock; not too much to retain light Food transfer texture Aerator - Amount from one profit center to another - lightly whipped cream; should be folded in with base easily Gross revenue Salads - composed of mixed greens and dressing - Total income of all food items sold Types Of Salads - Appetizer Salad, Main Course Salad, Accompaniment Salad Or Gross weight Side Salad, Separate Course Salad, Fruit Salad Parts Of A Salad - AP weight. Actual raw purchaser weight - Base/underloiner, Body, Garnish, Dressings Kinds Of Dressings Issues - Emulsified dressing and Temporary dressing - Total quantity issued Sandwiches Ingredients: Bread, Filling, Spread Item code Types: hot Simple hot - hot filling enclosed by two slices of bread - Assigned for each food item Open Faced Hot - only one piece of bread is used should be eaten with fork and knife Item cost Grilled - bread is buttered then browned** in a griddle; a panini press may be used - Purchase price Fried - sandwich dipped in custard (beaten eggs + milk) then fried in butter; cooked like french toast Item specification or specific request (ISR) Types: cold - Actual item specification Multidecker - use more than 2 slices of bread; fillings are not hot Simple Cold - 2 pcs of bread enclosing a cold filling Net revenue Wraps - may have hot/cold fillings; flat bread (tortilla is used) Open Faced Cold - like a big canapé, piece if bread with a cold filling - Net income after deduction of all expenses Tea Sandwiches - small sandwiches with delicate fillings; crusts of bread are usually cut off Net weight Hors D’ Oeuvres – ordervs - first course of a multi-course meal Canape - EP weight, after trimming - bite sized open faced sandwich - has a base, spread, garnish Opening inventory Other appetizers - Closing inventory quantity Cocktail - seafood or fruit served with a tart or tangy sauce Pan ready - Crudites - vegetable sticks served with dip - Tapas - spanish bite sized appetizers; means lid or cover - Ready to use - Antipasto - group of Italian Appetizers Purchase price Culinary Math - Price of raw ingredients Average food check Mark up consideration - Average spending of meal period - Money added to raw food cost Breakeven point - 25 – 32% food cost - Cost recovered by sales - Cafeteria ½ price markup - Gourmet restaurant 2 to 3 price markup Closing identity Baker’s math - Money value of all the food items present - 100% is set to the flour (main ingredient) Cooking waste % Conversion - Yield percentage - Accurateness of the costing COS - Measurement should be the same - Cost of sales. Money used to purchase Portion control Cost period - Specific amount of item is served - Correct number of serving - Given covered dates AP – As purchased Food cost % EP – Edible portion - Relationship between food sales and food cost Number of serving – EP amount / serving portion Food cost potential Raw waste % - Also known as planned food cost - Peeling or trimming of an item Recipe - P Information of a dish Recipe name - Name of the dish Sale analysis - Sales performance of an item W % Sales mix - Theoretical cost compared to actual cost WINE AND BEV Selling price Brandy snifter: Margarita / - Publish price 17.5oz coupette glass: 120z Useable trimming Beer mug: Old fashioned - Trimmed parts of the food 160z glass: 8 – 10oz Waste Champagne Parfait glass: flute: 6oz 12oz - Raw ingredients useable or not Martini or Pousse café: Yield Cocktail: 4 – 6oz 12oz - Useable portion of ingredients after peeling etc. Coffee Mug: 12 Red wine Recipe costing – 16oz glass: 8oz - Flexible expense and easily controlled Collins glass: Sherry or port 14oz wine: 2oz Kitchen accounting Cordial glass: Shot glass: - Accounting process by food production cycle 2oz 1.5oz Purchasing Highball glass: Whiskey sour 8 – 12oz glass: 5oz - Purchase specification/ timeliness. Quality, Quantity, pricing Hurricane White wine Receiving Glass: 15oz glass: 12.5oz - Met requirements of established standard Storing 3 steps of understanding wine: - Store food safely 5 elements: Grape variety, region, producer, alcohol level, vintage Recognize terms Receiving, storing, and issuing Alcohol Level - Time date Drambuie – world’s oldest liqueur - Point of control Jack Daniels – oldest registered distillery in the US - Authorized requisition Southern Comfort – oldest truly American liqueur. Peach - FIFO and FEFO Cover - Number of guests Coffee Academy Number of Turns - First discovered in North Africa – Ethiopia - Number of covers / number of seats - Kaldia discovered it Average Check - 1700 arrived in America – national drink - Espresso – 1822 – France – Perfected in Italy - Food and beverage sales / number of sales - Seed of cherry from a coffee tree COGS - Each cherry has 2 beans Top coffee exporting: - Opening inventory + purchase - deductions Brazil – Robusta And Arabica Food cost % Vietnam – Robusta - Food cost / food sales x 100 Colombia – Arabica Indonesia – Robusta And Arabica Basted-film of coagulated white Ethiopia - Arabica Over Easy- white is just set and yolk is still liquid Over Medium-yolk partially sety BLO Over Hard -coook til yolk is set PARTS OF THE EGG Egg: Baked eggs Chalazae Scrambled eggs - Holds egg whites and yolk Souffle Nutrition facts of Egg: -omelet finished in the oven - Yolk: high in fat protein, iron, and vitamins Frittata - White: albumin protein and contain sulfur - Shell: porous - Flat omelet from Italy, beaten eggs w/. variety of ingredients Egg Grade Custard - AA is best grade, firm yolk and white that stand. Best for fried - Thickened by egg protein - B, yolk loses thickness, scramble, and baking - 2 kinds of custard: Stirred custard ( stirred as it cooks and remains pourable when done: ex crème anglaise) BAKEDS Storage custard which is not stirred and sets firm(flan crème brulee) - 36F or 2C for storing - 85C or 185C is the max temperature (internal tempt) EGG SIZE CLASSIFICATIONS Jumbo- 2.5 oz/70g BREAKFAST BREADS Extra large-2.25oz/64g - made pourable batters Large-2 oz/57g Pancakes or waffles Medium -1.75oz/50g Small-1.5oz/43g FRENCH TOAST peewee- 1.25 oz 35g -Cooked in griddle like pancake, bread milk cinnamon egg butter GENERAL COOKING PRINCIOPLES OF EGGS Preserves Coagulation - Preparations of fruits and sugar - Egg mixtures curdle when overcooked Pectin - Whole eggs, beaten (156F/69c) - Extracted from citrus fruits - Whites (140-158F/60-65C) - White to light brown in color - Yolks( 144-158(62-70C) Chutney - Custard (whole egg plus liquid) 175-185/79-85C) - Pungent relish of Indian made of fruit, spices, and herbs Sulfur Confit - Green ring in hard boiled egg that is overcooked - Fruit or vegetable that is cooked low until jam consistency Foams Fruit butter -whipped egg whites gives lightness and rising power - Sweet spread butter When foaming eggs: Compound butter 1. Fat inhibits foaming -butter that can be mixed with fruits or other ingredients that will 2. 2.Mild acids helps foaming compliment it 3. Egg whites foam better when room tempt Jams Standard quality for Poached Eggs -whole fruits - Shiny and tender Marmalade - Bright , shinty - Juice and peel of the fruit - Round compact and round(not flat) Types of fried eggs French Cuisine Sunny siude up French Cuisine History - Traditionally this refers to delicate dumpling made from ground or minced meat, poultry, fish, or vegetables - Food in Europe is just edible, and spices is used just to preserve foods - It became the ‘shape’ not the ingredient before the French cuisine - One of the world’s most refined and elegant styles of cooking The tournee - Middle Ages brought lavish banquets to upper class, heavily seasoned foods - Shaped formed smooth oval like football ball - Francois Pierre La Varenne, Napoleon Bonaparte, and Marie- Antoine Careme started French Revolution towards to fewer spices, Uses of Butter liberal usage of herbs, and more refined techniques - Butter sauces Caterina De Medici - Monte Au Beurre - From Medici family of royalty, art patrons Dishes: - Brought the concept of dining as entertainment and not just sustenance - Also brought Italian banking system, theatrical comedy, and ballet Duck confit - Married Henri II, Duc D’ Orleans - Confit de Canard (in French) La Varenne - French dish made with duck legs - Specialty of GASCONY - 1652 wrote Le Cuisine Francois - Recipes are alphabetical and it introduced new techniques Beurre Blanc Louis XIV - White butter (in French) - Emulsion sauce made from shallots, white wine, and butter - Introduced the dining in series of steps or courses (the food comes out 1 - Monte au Beurre (to finish with butter) by 1) Boeuf Bourguignon Jean Anthelme Brillat Savarin - Also called beef burgundy and boeuf a’la Bourguignonne - Wrote Physiologie du Gout (physiology of Taste) in December 1825 - Beef stew braised in red Burgundy and beef stock, carrots, onions, - He discussed pleasures of tablem, he treats it as a science garlic, and bouquet garni. Garnished with pearl onion, mushroom, and - Compared after taste and fragrance of food to musical harmony bacon France Quiche Lorraine - From Latin word Francia meaning country of the franks - Julia Child informed americans: the classic quiche has no cheese, only - Europe’s leading agriculturist heavy cream, eggs, and bacon. - Flat plains or gently rolling mountains from north and mountains in - Quiche a la gruyere or quiche vosgienne is the quiche with gruyere south - Quiche alsacienne is the quiche with onion - Shares the border from: Germany, Italy, Switzerland, Andorra, Belgium, Luxembourg, Monaco, and Spain Peach Melba - Hors d’ oeuvres came from Russian Zakouski - a classic dessert, invented in 1892 or 1893 by the French chef Auguste - Spices and citrus from arabs Escoffier at the Savoy Hotel, London to honour the Australian soprano, - Tomato from south America Dame Nellie Melba (1861 - 1931). It combines two favourite summer - French cuisine is new cuisine compared to India and China fruits: peaches and raspberry sauce accompanying vanilla ice cream. - Cuisine Minceur adaption of Japanese eating - Originally called Pecheau Cygne or peach with a swan Grand / Haute Cuisine Mille Feuille - High cuisine reserved only for higher class people - Thousand leaves, vanilla slices, and custard slice or the Napoleon - Buffet and larder work (pantry) - Exact origin is unknown - Emphasis on grand and extravagant display - Influenced by improvements of Careme - Defined French cuisine as rich, buttery, fatty, etc. Fricasse Pioneer French Chefs - Chicken in a white sauce Marie Antoine Careme - Almost same as bourguignon but uses chicken and white stock - Frustrated student of Architecture Regional French Cuisine - Put architectural methods into food and presentation - Environment and its people are the main factors the dictates local Prosper Montagne cuisine - Creator of Larousse Gastronomique (1938) - France’s rich regional cuisine is a result of centuries of maturity of local - A comprehensive encyclopedia of French Gastronomy specialty foods which led to its identity George August Escoffier - Refined Grande cuisine of France - Structured and organized system of gastronomy in the world Working class roots of Regional French Cuisine - Streamlined station-based brigade system (still used today) - Escoffier’s invented recipes exceeds 10,000 Bouillabaisse – a soup/stew of various sea creatures, originally fishmonger’s by - Grand Father of French Cuisine catch - Modernization of Haute Cuisine - Cooked for royalty and celebrities Mariniere – Sea workers stew - His influence began on 18th century in Europe and America - Savory Hotel – Cesar Ritz – French Army Bon Femme – “good wife”/home cooked - Carlton (1898 – 1921) The brigade system Muniere – “Millers way” / coated with flour The Quenelle  Dishes: French Vocabulary Bouillabaisse French English French English - Provence, Mediterranean - From fishermans’ catch Crevette Shrimp Boeuf Beef - Rich flavor and body from mashed-up fish - Served with rouille (sauce that consists of olive oil, breadcrumbs, garlic, Ecrevisse Crawfish Veau Calf saffron, and cayenne) on bread and in the soup to finish Homard Lobster Venaison Venison Belon Huitres Oyster Agneau Lamb - Flat oysters from Brittany, nutty flavor Gravette d’Arcachon Dinde Turkey Mouton Sheep - From Bordeaux Caille Quail Lapin Rabbit Marennes Canard Duck Vollaile Poultry - From Charente coast, fattened in pools Cheval Horse Oie Goose - Claires – briefly refined in pools - Fine de Claires – 4 weeks in pool - Speciales de Claires – 8 weeks in pool, less dense stocking Sole Meuniere - Refers to both sauce and preparation - Word itself means Miller’s wife - A la Meuniere means to dredge in flour - Meuniere sauce is browned butter, chopped parsley, and lemon Cassoulet au Confit - Has 3 trinities: The father – de canard, The son - saracasonne, The holy ghost – Toulouse Pommes Anna - Classic French dish Coatings and Batters - Potato slices layered in a circular motion - This dish is created in Napoleon III’s era and named after a woman at Panel a l’Anglaise – flour, egg wash, and breadcrumbs court Panel a la Milanaise – 1/3 parmesan and 2/3 breadcrumbs Paris Breast A la Francaise – coated in flour then milk - Ring shaped pastry filled with cream and sprinkled with almonds and powdered sugar A l’orly – dipped in thin batter then served with tomato sauce - Created in 1981 by Parisian pastry whose Patisserie was situated along the route of the bicycle race from to Brest A la Juive – flour then eggs Lobster Thermidor Valvetting (Asian) – dipped in corn flour then egg white - A creamy, cheesy mixture of cooked lobster, egg yolks, and brandy; stuffed into a lobster shell. Champagne Brittany and Normandy - Flemish culinary influences are seen in the herring and the presence of - Coastline supplies seafood street vendors hawking frites and waffles. - Normandy has top quality of scallops and sole while Brittany has - The cool autumn climate is just right for producing root vegetables. lobster, crayfish, and mssels These are used in hochepot (the northern version of pot-au-feu, a meat and vegetable stew usually flavored with juniper berries) and Brittany carbonnade (a beef stew made with the local beer, mustard, and onions) - The broad, flat plains are ideal for cultivating such crops as wheat, rye, - Close to Great Britain and potatoes. On the gentle slopes of the hills around Rheims and - Celtic rooted cuisine along the Yonne River are found the grapes for the region's most - Emphasis on seafood important contribution to French gastronomy, Champagne - Crepes and Galettes (savory of crepe) - Sparkling wine is discovered in 17th century by a monk Dom Perignon - Cotriade – eel soup or stew in Epernay - lamb and beans is Bretonne specialty - Pinot noir and Pinot blanc are example of grapes used - lambs eat in meadows that is flooded with saltwater resulting in more flavor and tender - Guerande fleur de sel – type of salt Methode champenoise Normandy 1. a solution of sugar and yeast is added to wine to produce a second fermentation - Butter and cream in the bottle - Butter is flavored and salty without adding salt - Graisse Normande – clarified pork fat with suet and herbs 2. the resulting carbon dioxide is unable to escape and is therefore absorbed by the - Andouilles de vire – pork intestine and stomach, marinated in S/P, wine smoked, boiled - Home of Camember and Neufchatel cheese 3. aging and turning - Apple orchards: Calvados – brandy made from apples. From Normandy 4. remuage - sediment collection and removal Sweetness is dictated by a sugar/wine mixture known as "dosage" - Chateau Lafite – Rothschild and Chateau Mouton Rothschild and Chateau Latour are great wines - Brut - less than 1% sugar - Extra sec - 1.2 to 2% Perigord - Sec (medium sweet) - 1.7 to 3.5% - Demi-sec - 3.3 to 5% - 15th century, Pergiord truffles become famous, essential to production of - Doux - >5% finest plates - Best truffles are found in Dordogne, France Alsace – Lorraine - Pate de Foie Gras also comes from Perigord - Known for Choucroute Garnie (sauerkraut, pork, and sausage Gascony casserole) and Coq au Riesling (chicken and white sauce) - Lorraine is famous for its Quiche - Home of Toulouse Geese - Wines Alsace are classified by its grapes rather than the place. Riesling - Home of the three musketeers is first and Gewurztraminer is second - Armagnac - Water is removed in their wines resulting in richer flavors - Finest duck and goose products: Foie Magret, Terrine, Pate Dishes Marche Au Gras Ratatouille - Seasonal auction of Dressed Toulouse Geese, usually sliced with a window to expose the foie gras - Traditional French Provencal stewed vegetable - From Nice, France Foie Gras - Full name is ratouille Nicoise - Similar dishes are: Kapunata, Caponata, Pisto (spain), Lecso - French for Fat liver (vegetarian), and Imam Bayaldi (Turkish dish) - Liver of a duck or goose that is fattened by gavage - Purchase livers labeled as Foie Gras Entier – whole foie gras Jus - Best prepared mi-cuit (rate) or half cook - Rich flavorful reduction made from meat Burgundy - Capital is Dijon, other cities are: Lyons, Charolles, Toulouse - Boeuf Bourquianonne - Beef braised with onions, mushrooms and other vegetables in red wine. - Escargots a la Bourquianonne - Snails served in their shells with garlic- infused parsley butter. - Oeufs a la Bourquianonne - Eggs poached in red wine. - Pommes Lyonnaise - Potatoes cooked with onions - Poulet a la Demi-Deuil - Literally "chicken in half mourning," referring to shroudlioke appearance of the breast when black truffles are inserted underneath the skin. - Quenelles de Brochet - Light and delicious pike dumplings. Dijon - Famous for its mustard: seeds are soaked in vinegar, mixed with verius, yellowed with turmeric - Flavored oils: cold press walnut, sunflower seed, olive, corn seed, canola, soya Mouclade - Regional French mussel dish - Steamed in white wine. Shallots, garlic, herbs. Thickened with cream Entrecote - Means between the ribs - A steak cut from the rib section, between 9th and 11th rib - In US this is called rib steak Bavarois - French panna cotta Herbes deprovence - Marjoram, Rosemary, Thyme, Oregano, dried savory - Thyme, Rosemary, bay leaf Bordeaux - Well known for its wine - Local specialty is Sauce Bordelaise – red wine, brown stock, shallots, and seasoning. Marries entrecote - Confit d’Ole – potted preserved goose - Charente capes – large flat – top mushroom European Cuisine Spanish Cuisine - Levante home of Spain’s popular short grain – BOMBA - Moors introduced rice and saffron - Dominated by high plateau - Valencia is known for rice dishes; Paella utilizes rice and saffron and - 2nd REst country in southwestern Europe named after for its Flat Pan - Called the market garden of Europe - World’s largest producer of Olive oil and Oranges - Home of the Largest Fishing Fleet - More land in Grape Production to the world The South Mealtime - Andalusia is the most southern region of Spain -Largest olive oil producing region Desayuno Breakfast -Home of Tapas and Gazpacho Comida Lunch -Serrano and Bellota ham are also known in this region La Cena Dinner (10pm) - Moors influenced the food that combine lamb and dried fruit or honey - Tapas or little dishes originated in the 19th century in bars and cafes Tapas Appetizer - Tapar – to cover. Original tapas were slices of sausage and ham covering a glass of sherry Tapeo Time between - Gazpacho literally means soaked bread, maybe green from herbs or lunch and supper white from almonds - Siesta or Rest follows the large meal during hottest part of the day - Cena – a light super, consumed after 9 in the evening Canary Island Spanish Regional Cuisines - African coast, culinary roots from Moorish and African - Signature flavorings are Mojos which are green (herbs) or red (sweet or The North Coast (Galacia) hot chili) marinades - Western most region Portugal - Superior seafood and supplies Spain’s capital city – MADRID - Distinguished by Basque Country (basque and Catalan) – Spain’s most - Southwestern side of Europe continent distinctive cuisine - Have 3 courses with lunch and dinner including soup - Regional cooking techniques is Slow Simmering in olive oil and either red or green in color Portuguese Cuisine - Pimientos Del Piquillo – most famous crop in the region, sweet red peppers - related to Mediterranean cuisine - wide variety of spices The Central Plains - Seafaring Nation – well developed fish industry that reflected number of fish and seafood eaten - Vast central plains of Castilian Spain - Europe’s highest fish consumption and top 4 in the world - Includes Madrid, capital city of Spain - Olive oil as base for dishes - Popular foods are often served in Almond Sauce - Uses Piri Piri or small fiery chili peppers, cinnamon, b. pepper, saffron, - Due to location, meat, beans, and sausage are famous and vanilla - Cocido – boiled dinner of meat and vegetable, commonly cooked. - Bacalhau – national dish, dried, and salted COD. Created in 16th Broth is eaten first then flowed by contents century - Sustains Wheat and Sheep - Said to have 365 different ways of preparing the dish - Source of Manchego – sheep’s cheese and source of Baby lamb - Escabeche – name for several dishes in Mediterranean and Latin - Home of Spanish Saffron Crop American cuisine. Marinated 1st in acid before cooking. Usually served cold The Northeast - Bife a portuguesa – slice of fried or seared protein served in wine- - Covers Catalonia and Balearic Island – developed Catalan cuisine based sauce with fried potatoes or rice or salad - Catalan food has Roman, Visigoth, Moorish, French, and Italian - Sopa de Paenla – potluck soup, garlic soup with chickpeas and mint roots Italy closer to Spain’s Medieval roots - Cheese and wine are major part of the cuisine. Denominaione di - uses pulverized nuts to thicken sauce such as Romesco Sauce Orgine Controllata (DOC) regulated appleation laws - Balearic island serves Peasant style cookery - Espresso important in Italian cuisine - Majorca or Mallorca features pork sausage (SOBRASSADA AND Cannelloni BUTIFARRO) – BLOOD SAUSAGE - Large reeds. Rectangular pasta sheets are rolled then filled. Typically stuffed with savory stuffing 4 dishes that defines Catalan Cooking -covered in Tomato sauce and bechamel - Manicotti (sleeves) – often mistakes as cannelloni, filled Italian dinner - Sofregit – sauteed onion mixture, used to begin a preparation crepe - Picada – a paste of almonds, bread, and garlic, used as flavor and - Gnocchi Alla romana – gnocchi in Roman Style, made in semolina thickening agent -cooked mash is spread out then cut into rounds. Rounds gets - Alloili – egg less garlic and olive oil emulsion served with seafood layered with butter and cheese then baked - Samfaina – vegetable stew used as side dish or sauce Tuscany - FLORENCE is the capital city and Tuscany is in the province of Southeast Coast Florence - Minestrone – big soup, name for variety of Italian soups made with - Considered as Graden of Spain because of Valencia Oranges, grape vegetables often with pasta or rice vineyards, vegetable farms, and greenhouse industry  -ANGELO PELLEGRINI said that BEAN BROTH and Cacciatore Roman beans should be use for genuine minestrone - means hunter in Italian, - Alla Cacciatora – hunter style meal prepared, made with chicken or rabbit Bologna - Capital and largest city of Emilia – Romagna Region in northern Italy - Depends heavily on meats and cheeses - Proscuitto, Mortadella, and Salame is important part of the local food industry -proscuitto – Italian word for ham. Usually served sliced thinly and uncooked (Proscuitto Crudo) -Cooked ham is called Proscuitto Cotto - Tortellini – ring shaped pasta, stuffed with a mix of meat - Lasagna – alternate layers of pasta, cheese, sauce. RAGU is used (simple tomato sauce) - Bechamel – commonly used in Northern Regions Venice - Characterized by seafood, also uses Polenta - Sarde in Saor – sardines marinated to preserve - Risi E Bisi – rice and peas - Fegato Alla Veneziana – venetian – style liver - Cicchetti – refined and delicious tidbits (like tapas) - Antipasti – appetizers - Prosecco – mildly sweet wine - Bisato – marinated eel - Baicoli – golden, oval shaped cookies - Pan del pescatore – bread of the fisherman - Fregolotta – crumbly cake with almonds - Rosada – milk pudding - Zaleti – cookies of yellow semolina Lombardy - Has typical products that give life to simple gastronomy dishes - Livigno and High Valleys of Lombardia distinguished by the exclusive use of flour Saraceno Milan Cuisine - Strong provincial cuisine - Capital city of Lombardy - Risotto is the major course compate to pasta - Gorgonzola is the common cheese - Usually gives its name to several dishes - Risotto Alla Milanese – rice cooked with saffron - Cotoleta Alla Milanese – fillet of veal fried in egg and breadcrumbs - Osso