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Lecture Professional baking (6/E): Chapter 16 - Gisslen

After studying this chapter you will be able to understand: Discuss current employee theft statistics, describe the security problems associated with the purchasing function, identify methods used to prevent security problems related to purchasing, create a process to reduce theft and pilferage in a hospitality operation.

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Lecture Professional baking (6/E): Chapter 17 - Gisslen

After studying this chapter you will be able to understand: Explain the selection factors for fresh produce, including government grades; describe the process of purchasing, receiving, storing and issuing fresh produce; create product specifications for fresh produce; provide examples of quality traits in several fresh produce items.

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Lecture Professional baking (6/E): Chapter 18 - Gisslen

After studying this chapter you will be able to understand: Explain management considerations surrounding the selection and procurement of processed produce and other grocery items, identify the selection factors for processed produce and other grocery items, including government grades.

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Lecture Professional baking (6/E): Chapter 19 - Gisslen

After studying this chapter you will be able to understand: Provide examples of dairy product substitutes, identify the minimum fat contents of several dairy products, differentiate homogenization from pasteurization,...

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Lecture Professional baking (6/E): Chapter 20 - Gisslen

After studying this chapter you will be able to understand: Define poultry and list commonly purchased poultry products; explain the selection factors for poultry, including government grades; create product specifications for poultry; describe the process of purchasing, receiving, storing, and issuing poultry.

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Lecture Professional baking (6/E): Chapter 21 - Gisslen

After studying this chapter you will be able to understand: Explain additional criteria used when choosing suppliers, describe the relationship between suppliers and buyers, describe the relationship between salespersons and buyers.

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Lecture Professional baking (6/E): Chapter 22 - Gisslen

After studying this chapter you will be able to understand: 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 23 - Gisslen

After studying this chapter you will be able to understand: Learn the historical importance of alcohol in religious rites, learn about how wine, beer, and distilled spirits were created, trace the history of the tavern in Europe and America and recount the role that taverns played in the American Revolution,...

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Lecture Professional baking (6/E): Chapter 24 - Gisslen

After studying this chapter you will be able to understand: Understand the effects of alcohol in the human body, understand the impact of alcoholism in today’s society, become familiar with the alcohol-related laws, learn the importance of responsible alcohol service,...

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Lecture Professional baking (6/E): Chapter 25 - Gisslen

After studying this chapter you will be able to understand: Explain the objectives of storage, describe the factors needed to achieve storage objectives, illustrate the process of managing inventory and storage facilities, generate a stock requisition and describe its use, list important storage-management practices that small hospitality operators should follow.

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Lecture Professional baking (6/E): Chapter 26 - Gisslen

After studying this chapter you will be able to understand: Describe the essentials of effective receiving, generate an invoice and describe its use, sequence typical invoice receiving procedures, provide examples of other receiving methods, summarize good receiving practices, recall methods that reduce receiving costs.

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Lecture Professional baking (6/E): Chapter 27 - Gisslen

After studying this chapter you will be able to understand: Explain the objectives of storage, describe the factors needed to achieve storage objectives, illustrate the process of managing inventory and storage facilities, generate a stock requisition and describe its use,...

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Lecture Professional garde manger: A comprehensive guide to cold food preparation – Chapter 1

After reading this chapter, you should be able to: Name and describe four major developments that have significantly changed the modern food service 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,...

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Lecture Professional garde manger: A comprehensive guide to cold food preparation – Chapter 2

In this chapter you will study the causes of food-borne diseases and kitchen injuries, and you will learn ways of preventing them. Prevention, of course, is the most important thing to learn. It is not as important to be able to recite the names of disease-causing bacteria as it is to be able to prevent their growth in food.

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Lecture Professional garde manger: A comprehensive guide to cold food preparation – Chapter 3

This chapter introduces you to the most commonly used equipment in food service kitchens. It cannot, in this short space, serve as an operating manual for every model of every machine you will use. It cannot take the place of demonstration by your instructor and of actual experience.

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Lecture Professional garde manger: A comprehensive guide to cold food preparation – Chapter 4

This chapter deals with basic principles. You will learn about what happens to food when it is heated, about how food is cooked by different cooking methods, and about rules of seasoning and flavoring. It is important to understand the theories so you can successfully put them into practice in the kitchen.

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Lecture Professional garde manger: A comprehensive guide to cold food preparation – Chapter 5

In this chapter, the learning objectives are: How do we construct a menu that builds sales by offering the best choices to the customer and that also promotes efficiency and productivity? How do we read and understand recipes? How do we measure ingredients and portions, convert recipes to different yields, and calculate food cost with the aid of written recipes?

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Lecture Professional garde manger: A comprehensive guide to cold food preparation – Chapter 6

In this chapter, the learning objectives are: 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,...

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Lecture Professional garde manger: A comprehensive guide to cold food preparation – Chapter 7

In this chapter, the learning objectives are: Prepare basic mirepoix; flavor liquids using a sachet or spice bag; prepare white veal or beef stocks, chicken stock, fish stock, and brown stock; cool and store stocks correctly, prepare meat, chicken, and fish glazes;...

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Lecture Professional garde manger: A comprehensive guide to cold food preparation – Chapter 8

In this chapter, the learning objectives are: Describe three basic categories of soups, identify standard appetizer and main course portion sizes for soups, state the procedures for holding soups for service and for serving soups at the proper temperatures,...

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Lecture Professional garde manger: A comprehensive guide to cold food preparation – Chapter 9

In this chapter, the learning objectives are: Describe the composition and structure of meat and explain how they relate to meat selection and cooking methods, explain the use of the federal meat inspection and grading system in selecting and purchasing meats, explain the effect that aging has on meat and identify the two primary aging methods,...

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Lecture Professional garde manger: A comprehensive guide to cold food preparation – Chapter 10

This chapter 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;...

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Lecture Professional garde manger: A comprehensive guide to cold food preparation – Chapter 11

In this chapter, the learning objectives are: Cook poultry by roasting and baking; cook poultry by broiling and grilling; cook poultry by sautéing, panfrying, and deep-frying; cook poultry by simmering and poaching;...

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Lecture Professional garde manger: A comprehensive guide to cold food preparation – Chapter 12

In this chapter, the learning objectives are: 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;...

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Lecture Professional garde manger: A comprehensive guide to cold food preparation – Chapter 13

In this chapter, the learning objectives are: 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,...

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Lecture Professional garde manger: A comprehensive guide to cold food preparation – Chapter 14

In this chapter, the learning objectives are: 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 non-vegetarians get mostly from animal products, and describe how vegetarians can include these nutrients in their diets;...

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Lecture Professional garde manger: A comprehensive guide to cold food preparation – Chapter 15

In this chapter, the learning objectives are: Identify and describe five different salad types, and select appropriate recipes for use as an appetizer, accompaniment, main course, separate course, or dessert salad; identify a dozen popular salad greens; list six categories of other salad ingredients, and recognize several examples from each category; judge the quality of fruits and complete the pre-preparation procedures for fruit;...

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Lecture Professional garde manger: A comprehensive guide to cold food preparation – Chapter 16

In this chapter, the learning objectives are: 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 garde manger: A comprehensive guide to cold food preparation – Chapter 17

In this chapter, the learning objectives are: 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 garde manger: A comprehensive guide to cold food preparation – Chapter 18

In this chapter, the learning objectives are: 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;...

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