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Lecture Professional cooking (7/E): Chapter 23 - Gisslen
Chapter 23 - Hors d’oeuvres . This chapter deals not with first courses but primarily with special kinds of foods that are usually encountered away from the dinner table - foods that are the special domain of the pantry chef. They include finger foods such as canapés and relishes, indispensable accompaniments to receptions and parties.
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Lecture Professional cooking (7/E): Chapter 24 (part 1) - Gisslen
Chapter 24 - Breakfast preparations. After reading this chapter, you should be able to: Describe the composition of eggs and the major differences among grades; store eggs properly; list the key differences between waffle batter and pancake batter, and prepare each;...
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Lecture Professional cooking (7/E): Chapter 24 (part 2) - Gisslen
After reading this chapter, you should be able to: Describe the composition of eggs and the major differences among grades; store eggs properly; list the key differences between waffle batter and pancake batter, and prepare each;...
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Lecture Professional cooking (7/E): Chapter 25 (part 1) - Gisslen
Chapter 25 - Dairy and beverages. This chapter identifies and describes the many dairy products used regularly in the kitchen and gives guidelines for handling, storing and cooking with them. The longest section of the chapter describes the many types of cheeses produced in North America and Europe and gives examples of each type.
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Lecture Professional cooking (7/E): Chapter 25 (part 2) - Gisslen
This chapter identifies and describes the many dairy products used regularly in the kitchen and gives guidelines for handling, storing and cooking with them. The longest section of the chapter describes the many types of cheeses produced in North America and Europe and gives examples of each type.
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Lecture Professional cooking (7/E): Chapter 26 - Gisslen
Chapter 26 - Sausages and cured foods. The main part of this chapter is devoted to the production of fresh sausages, which are easily prepared in any kitchen with relatively simple equipment. We also introduce the subject of cured and smoked sausages with an overview of curing and smoking.
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Lecture Professional cooking (7/E): Chapter 27 - Gisslen
Chapter 27 - Pâtés, terrines, and other cold foods. After reading the material in this chapter, you should be able to: Prepare and use aspic jellies, prepare and use classic chaud-froid and mayonnaise chaud-froid, prepare livers for use in forcemeats, prepare basic meat and poultry forcemeats,...
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Lecture Professional cooking (7/E): Chapter 28 (part 1) - Gisslen
Chapter 28 - Food presentation and garnish. After reading this chapter, you should be able to: 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; identify common terms from classical garniture that are still in general use today; garnish a banquet platter with attractive and appropriate vegetable accompaniments; plan and arrange attractive food platters for buffets.
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Lecture Professional cooking (7/E): Chapter 28 (part 2) - Gisslen
After reading this chapter, you should be able to: 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; identify common terms from classical garniture that are still in general use today; garnish a banquet platter with attractive and appropriate vegetable accompaniments; plan and arrange attractive food platters for buffets.
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Lecture Professional cooking (7/E): Chapter 29 - Gisslen
Chapter 29 - Bakeshop production: Basic principles and ingredients. In this chapter, we introduce bakeshop production with a discussion of the basic processes and ingredients common to nearly all baked goods. This will give you the understanding necessary to proceed to actual production in the succeeding chapters.
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Lecture Professional cooking (7/E): Chapter 30 - Gisslen
Lecture Professional cooking (6/e): Chapter 30 - Yeast products. This chapter focuses on the production of many kinds of yeast products, including breads, dinner rolls, sweet rolls, Danish pastry, and croissants.
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Lecture Professional cooking (7/E): Chapter 31 - Gisslen
Lecture Professional cooking (6/e): Chapter 31 - Quick breads. After reading the material in this chapter, you should be able to: Prepare baking powder biscuits and variations; prepare muffins, loaf breads, coffee cakes, and corn breads; prepare popovers;...
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Lecture Professional cooking (7/E): Chapter 32 - Gisslen
Chapter 32 - Cakes and icings. After reading the material in this chapter, you should be able to: 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.
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Lecture Professional cooking (7/E): Chapter 33 - Gisslen
Chapter 33 - Cookies. After reading the material in this chapter, you should be able to: 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.
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Lecture Professional cooking (7/E): Chapter 34 (part 1) - Gisslen
Lecture Professional cooking (6/e): Chapter 34 - Pies and pastries. In this chapter, we present the preparation of pie crusts and fillings. In addition, we discuss how to make puff pastry, éclair paste, meringues, and fruit desserts.
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Lecture Professional cooking (7/E): Chapter 34 (part 2) - Gisslen
In this chapter, we present the preparation of pie crusts and fillings. In addition, we discuss how to make puff pastry, éclair paste, meringues, and fruit desserts.
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Lecture Professional cooking (7/E): Chapter 35 (part 1) - Gisslen
Chapter 35 - Creams, custards, puddings, frozen desserts, and sauces. After reading this chapter, you should be able to: Cook sugar syrups to the seven stages of hardness; prepare créme 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.
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Lecture Professional cooking (7/E): Chapter 35 (part 2) - Gisslen
After reading this chapter, you should be able to: Cook sugar syrups to the seven stages of hardness; prepare créme 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.
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Lecture Modern buffet presentation - Chapter 10: Sauces, salsas, relishes, and vinaigrettes
After studying this chapter you will be able to understand: Identify uses for different sauce, salsa, relish, and vinaigrette recipes on a buffet; adjust the recipes as necessary when scaling them up or down for different events; understand how to properly balance recipes in terms of flavors, textures, and temperatures;...
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Lecture Professional baking (6/E): Chapter 5 - Gisslen
Learning objectives of this chapter include: Identify the economic forces that effect the channel of distribution, identify the political forces that effect the channel of distribution, identify the legal restrictions that effect the channel of distribution, identify the technological advances that effect the channel of distribution.
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Lecture Professional baking (6/E): Chapter 6 - Gisslen
Learning objectives of this chapter include: Describe the purchasing activities in a hospitality operation, determine the purchasing requirements of a hospitality operation using value analysis and make-or-buy analysis, outline the objectives of the purchasing function and the potential problems that buyers encounter when pursuing those objectives.
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Lecture Professional baking (6/E): Chapter 7 - Gisslen
Learning objectives of this chapter include: Describe the methods used to plan and organize the purchasing activities of a hospitality operator, recognize the issues involved in administering purchasing activities, explain the advantages and disadvantages of centralized purchasing.
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Lecture Professional baking (6/E): Chapter 8 - Gisslen
After studying this chapter you will be able to understand: Identify the economic forces that effect the channel of distribution, identify the political forces that effect the channel of distribution, identify the legal restrictions that effect the channel of distribution, identify the technological advances that effect the channel of distribution.
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Lecture Professional baking (6/E): Chapter 9 - Gisslen
After studying this chapter you will be able to understand: Describe the purchasing activities in a hospitality operation, determine the purchasing requirements of a hospitality operation using value analysis and make-or-buy analysis, outline the objectives of the purchasing function and the potential problems that buyers encounter when pursuing those objectives.
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Lecture Professional baking (6/E): Chapter 10 - Gisslen
After studying this chapter you will be able to understand: Describe the methods used to plan and organize the purchasing activities of a hospitality operator, recognize the issues involved in administering purchasing activities, explain the advantages and disadvantages of centralized purchasing.
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Lecture Professional baking (6/E): Chapter 11 - Gisslen
After studying this chapter you will be able to understand: Distinguish between a job description and job specification, describe the buyer’s relationship with others in the hospitality organization, summarize the skills and qualities typically sought after in a hospitality buyer,...
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Lecture Professional baking (6/E): Chapter 12 - Gisslen
After studying this chapter you will be able to understand: Give examples of information that should be included on purchase specifications, create a purchase specification, identify factors that influence the information included on purchase specifications,...
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Lecture Professional baking (6/E): Chapter 13 - Gisslen
After studying this chapter you will be able to understand: Calculate the correct order quantities and order times using the par stock, Levinson, and theoretical methods; determine the optimal inventory level; explain the benefits and problems of using only the theoretical method for determining inventory levels.
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Lecture Professional baking (6/E): Chapter 14 - Gisslen
After studying this chapter you will be able to understand: Explain how purchase prices influence buyers, describe how suppliers determine their purchase prices, identify methods buyers employ to reduce purchase prices,...
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Lecture Professional baking (6/E): Chapter 15 - Gisslen
After studying this chapter you will be able to understand: Describe and differentiate the tenets of cash management, identify the major objective of a payment policy, critique the costs of paying sooner than necessary and of paying too late, compare and contract the bill-paying procedures that can be employed by hospitality operators.
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