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Lecture In the hands of a baker: Chapter 3 - The Culinary Institute of America
This chapter will help you: Develop an overall concept and tailor it to meet the needs and desires of a particular clientele; study the market, choose an appropriate location, and determine financial feasibility; plan an atmosphere and décor suitable to a concept and its intended clientele;...
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Lecture In the hands of a baker: Chapter 4 - The Culinary Institute of America
This chapter will help you: Plan a complete pouring station, choose among various methods of measuring and pouring liquors and carbonated mixers, determine the kind of ice and the size of the ice machine, install the required equipment for washing glasses,...
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Lecture In the hands of a baker: Chapter 5 - The Culinary Institute of America
This chapter will help you: Distinguish between fermented and distilled beverages, select the types and price ranges of spirits, define “proof” and relate it correctly to alcohol content, understand the variables in distillation and their importance to the finished product,...
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Lecture In the hands of a baker: Chapter 6 - The Culinary Institute of America
This chapter will help you: Classify wines according to type and recognize their distinguishing characteristics; learn about the grapes used to make wine, and the winemaking process; familiarize yourself with the world’s leading wine regions and the types of wine they produce.
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Lecture In the hands of a baker: Chapter 7 - The Culinary Institute of America
This chapter will help you: Learn how to taste a wine so that you can adequately assess its characteristics and describe them to customers, create a wine list by selecting and pricing the wines you want to sell, train your service staff to recommend and serve wines, increase your wine sales, open and store wine properly.
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Lecture In the hands of a baker: Chapter 8 - The Culinary Institute of America
This chapter will help you: Understand the market trends affecting today’s brewing industry, learn how beer is made and the role of each of its ingredients, recognize and describe the various types and styles of beer, learn how to take proper care of a draft-beer system and why each step is important, learn to properly store canned and bottled beer,
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Lecture Remarkable service: Chapter 1 - The Culinary Institute of America
Chapter The principles of remarkable service, the learning objectives for this chapter include: Describe the processes for creating job and task analyses, describe the components of a job description and list the guidelines for creating one, identify legal issues surrounding hiring and employment.
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Lecture Remarkable service: Chapter 2 - The Culinary Institute of America
The learning objectives for this chapter include: Describe the characteristics of effective leaders, discuss some important factors that must be considered when leading restaurant employees, know several important management concepts, discuss conflict management, describe the process of conflict resolution.
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Lecture Remarkable service: Chapter 3 - The Culinary Institute of America
The learning objectives for this chapter include: Discuss America's culinary heritage, explain the main elements in receiving and storing perishable and nonperishable items, describe the key points in food production,…
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Lecture Remarkable service: Chapter 4 - The Culinary Institute of America
The learning objectives for this chapter include: Describe front-of-the-house operations; describe back-of-the-house operations; identify ways to control food, beverage, and labor costs; discuss methods of guest check control.
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Lecture Remarkable service: Chapter 5 - The Culinary Institute of America
The learning objectives for this chapter include: Explain how to obtain an alcoholic beverage license, identify factors to consider when developing the design and layout of a bar, list guidelines for suggesting wines to accompany menu items,…
8/30/2018 5:41:19 AM +00:00
Lecture Remarkable service: Chapter 6 - The Culinary Institute of America
The learning objectives for this chapter include: Explain the importance of product specifications, list and describe the steps for creating a purchasing system, identify factors to consider when establishing par stocks and reordering points.
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Lecture Remarkable service: Chapter 7 - The Culinary Institute of America
The learning objectives for this chapter include: Identify factors to consider when planning a menu, list and describe some common menu types, discuss methods for determining menu item pricing, identify factors to consider when determining a menu’s design and layout.
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Lecture Remarkable service: Chapter 8 - The Culinary Institute of America
The learning objectives for this chapter include: Recognize benefits of a good restaurant name, explain the relationship between concept and market, explain why a restaurant concept might fail, discuss some qualities of successful restaurant concepts.
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Lecture Remarkable service: Chapter 9 - The Culinary Institute of America
After completing this chapter, students will be able to: 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 Remarkable service: Chapter 10 - The Culinary Institute of America
After completing this chapter, students will be able to: Explain how to obtain an alcoholic beverage license, identify factors to consider when developing the design and layout of a bar, list guidelines for suggesting wines to accompany menu items,…
8/30/2018 5:41:19 AM +00:00
Lecture Professional cooking (7/E): Chapter 1 - Gisslen
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 cooking (7/E): Chapter 2 - Gisslen
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 cooking (7/E): Chapter 3 (part 1) - Gisslen
Chapter 3 - Tools and equipment. 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 cooking (7/E): Chapter 3 (part 2) - Gisslen
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.
8/30/2018 5:41:19 AM +00:00
Lecture Professional cooking (7/E): Chapter 3 (part 3) - Gisslen
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.
8/30/2018 5:41:19 AM +00:00
Lecture Professional cooking (7/E): Chapter 3 (part 4) - Gisslen
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.
8/30/2018 5:41:19 AM +00:00
Lecture Professional cooking (7/E): Chapter 4 - Gisslen
Chapter 4 - Basic cooking principles. 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 cooking (7/E): Chapter 5 - Gisslen
Chapter 5 - Menus, recipes, and cost management. This chapter discusses menus and recipes as they are used in commercial kitchens. 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 cooking (7/E): Chapter 6 - Gisslen
Chapter 6 - Nutrition. The importance of a nutritionally balanced menu is obvious in the case of menus for hospitals and nursing homes,for example.But even à la carte menus in restaurants should provide enough nutritional variety to allow customers to select nutritionally balanced meals.Dietary health and nutrition are considered in detail in chapter 6.
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Lecture Professional cooking (7/E): Chapter 7 - Gisslen
Chapter 7 - Mise en place. After reading this chapter, you should be able to: 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 cooking (7/E): Chapter 8 (part 1) - Gisslen
Chapter 8 - Stocks and sauces. After reading this chapter, you should be able to: 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;...
8/30/2018 5:41:19 AM +00:00
Lecture Professional cooking (7/E): Chapter 8 (part 2) - Gisslen
After reading this chapter, you should be able to: 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;...
8/30/2018 5:41:19 AM +00:00
Lecture Professional cooking (7/E): Chapter 9 - Gisslen
Chapter 9 - Soups. After reading this chapter, you should be able to: 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,...
8/30/2018 5:41:19 AM +00:00
Lecture Professional cooking (7/E): Chapter 10 (part 1) - Gisslen
Chapter 10 - Understanding meats and game. After reading this chapter, you should be able to: 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,...
8/30/2018 5:41:19 AM +00:00