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Lecture Professional cooking (7/E): Chapter 10 (part 2) - Gisslen
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
Lecture Professional cooking (7/E): Chapter 11 (part 1) - Gisslen
Chapter 11 - Cooking meats and game. This chapter presents basic cooking methods as they apply to beef, lamb, veal, pork, and game such as venison. It is important that you have read and understood the basic material in Chapter 10, especially the sections on matching particular cuts to appropriate cooking methods and on testing for doneness.
8/30/2018 5:41:19 AM +00:00
Lecture Professional cooking (7/E): Chapter 11 (part 2) - Gisslen
This chapter presents basic cooking methods as they apply to beef, lamb, veal, pork, and game such as venison. It is important that you have read and understood the basic material in Chapter 10, especially the sections on matching particular cuts to appropriate cooking methods and on testing for doneness.
8/30/2018 5:41:19 AM +00:00
Lecture Professional cooking (7/E): Chapter 12 - Gisslen
Chapter 12 - Understanding poultry and game birds. 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;...
8/30/2018 5:41:19 AM +00:00
Lecture Professional cooking (7/E): Chapter 13 - Gisslen
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;...
8/30/2018 5:41:19 AM +00:00
Lecture Professional cooking (7/E): Chapter 14 - Gisslen
Chapter 14 - Understanding fish and shellfish. After reading this chapter, you should be able to: 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,...
8/30/2018 5:41:19 AM +00:00
Lecture Professional cooking (7/E): Chapter 15 - Gisslen
Chapter 15 - Cooking fish and shellfish. In this chapter, we apply basic cooking principles to the preparation of fish dishes. Our goals are to cook the product just to doneness, to preserve moisture and texture, and to preserve and enhance natural flavors.
8/30/2018 5:41:19 AM +00:00
Lecture Professional cooking (7/E): Chapter 16 - Gisslen
Chapter 16 - Understanding vegetables. After reading this chapter, you should be able to: 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;...
8/30/2018 5:41:19 AM +00:00
Lecture Professional cooking (7/E): Chapter 17 - Gisslen
Chapter 17 - Cooking vegetables. Now that you have studied the whys and wherefores of vegetable cooking, you should be able to proceed to actual preparation with a clear understanding of what you are doing. This chapter outlines briefly the basic methods of vegetable preparation. Successful performance of these methods relies on your knowledge of the principles we have discussed.
8/30/2018 5:41:19 AM +00:00
Lecture Professional cooking (7/E): Chapter 18 - Gisslen
Chapter 18 - Potatoes. Because we eat them often and have devised a great many ways of preparing them, starchy foods require extra study beyond that which we have given to other vegetables. In this chapter, we turn our attention primarily to the preparation of our most important vegetable, the potato.
8/30/2018 5:41:19 AM +00:00
Lecture Professional cooking (7/E): Chapter 19 (part 1) - Gisslen
Chapter 19 - Legumes, grains, pasta, and other starches. This chapter continues the discussion of starchy foods. The previous chapter focuses on a fresh vegetable, the potato, one of the most important starches on European and North American menus. This chapter, by contrast, discusses preparations based on dried foods: legumes and grains.
8/30/2018 5:41:19 AM +00:00
Lecture Professional cooking (7/E): Chapter 19 (part 2) - Gisslen
This chapter continues the discussion of starchy foods. The previous chapter focuses on a fresh vegetable, the potato, one of the most important starches on European and North American menus. This chapter, by contrast, discusses preparations based on dried foods: legumes and grains.
8/30/2018 5:41:19 AM +00:00
Lecture Modern buffet presentation - Chapter 1: Mise en place
After studying this chapter you will be able to understand: Explain the importance of making a good first impression, discuss the importance of mise en place, define the keys to a successful client meeting, distinguish between the concept and theme for an event,
8/30/2018 5:41:18 AM +00:00
Lecture Modern buffet presentation - Chapter 2: Designing the buffet
After studying this chapter you will be able to understand: Learn how to produce an unforgettable buffet, describe some characteristics of modern buffets, identify what it means to consider the big picture in terms of buffet design, describe how buffet design, room layout, menu development, and client input hinge on one another when beginning the buffet planning,...
8/30/2018 5:41:18 AM +00:00
Lecture Modern buffet presentation - Chapter 3: Buffet stations: equipment, service, and setup
After studying this chapter you will be able to understand: Describe the importance of food safety for buffets, identify the proper holding temperature for foods on the buffet, identify all the safety considerations for buffet service, discuss the function of stations on a buffet,...
8/30/2018 5:41:18 AM +00:00
Lecture Modern buffet presentation - Chapter 4: Executing the buffet
After studying this chapter you will be able to understand: Explain the importance of hospitality and first impressions, describe the importance of knowledgeable staff to the buffet, identify the general guidelines for basic staffing, determine the correct amounts of food for a buffet and develop a production plan,...
8/30/2018 5:41:18 AM +00:00
Lecture Modern buffet presentation - Chapter 5: Appetizers and hors d’oeuvre
After studying this chapter you will be able to understand: Identify uses for different appetizers and hors d’oeuvre recipes on a buffet, adjust the recipes as necessary when scaling them up or down for different events, use the information provided in chapters 1 through 4 to develop buffet menus using the recipes in the chapter, understand the role that hors d’oeuvre and appetizers play in the buffet.
8/30/2018 5:41:18 AM +00:00
Lecture Modern buffet presentation - Chapter 6: Soups, salads, and vegetables
After studying this chapter you will be able to understand: Identify uses for different soup, salad, and vegetable recipes on a buffet; adjust the recipes as necessary when scale them up or down for different events; use the information provided in chapters 1 through 4 to develop buffet menus using the recipes in the chapter.
8/30/2018 5:41:18 AM +00:00
Lecture Modern buffet presentation - Chapter 7: Pasta, polenta, rice, and potatoes
After studying this chapter you will be able to understand: Identify uses for different pasta, polenta, rice, and potato recipes on a buffet; adjust the recipes as necessary when scaling them up or down for different events; use the information provided in chapters 1 through 4 to develop buffet menus using the recipes in the chapter;...
8/30/2018 5:41:18 AM +00:00
Lecture Modern buffet presentation - Chapter 8: Meat, poultry, fish, and seafood
After studying this chapter you will be able to understand: Identify uses for different meat, poultry, fish and seafood, and recipes on a buffet; adjust the recipes as necessary when scaling them up or down for different events; use the information provided in chapters 1 through 4 to develop buffet menus using the recipes in the chapter; understand how to properly balance recipes in terms of flavors, textures, and temperatures.
8/30/2018 5:41:18 AM +00:00
Lecture Modern buffet presentation - Chapter 9: Bread, brunch, and dessert
After studying this chapter you will be able to understand: Identify uses for different bread, brunch, and dessert recipes on a buffet; adjust the recipes as necessary when scaling them up or down for different events; use the information provided in chapters 1 through 4 to develop buffet menus using the recipes in the chapter;...
8/30/2018 5:41:18 AM +00:00
Giá trị dinh dưỡng và kinh nghiệm chế biến từ côn trùng thành các món ăn ở Việt Nam
Nội dung của bài viết trình bày thực trạng về vấn đề sử dụng côn trùng làm thực phẩm ở Việt Nam, đề cập tới giá trị dinh dưỡng và kinh nghiệm chế biến một số món ăn từ côn trùng ở Việt Nam nhằm bổ sung thêm kiến thức trong việc sử dụng côn trùng làm thực phẩm.
8/30/2018 5:39:26 AM +00:00
Lecture American regional cuisine – Chapter 8: The cuisine of the southwest and the rocky mountain region
After studying this chapter you should be able to: List the ways in which the Rocky Mountain and Great Basin region’s climate and topography affected its culture and cuisine, explain the indirect effect of Native American cooking in the Rocky Mountain and Great Basin region, explain why the Rocky Mountains became a culinary crossroads during the age of the great wagon trails,…
8/30/2018 5:39:21 AM +00:00
Lecture American regional cuisine – Chapter 9: The cuisine of california
Compared to the United States as a whole, California has a relatively young cuisine, the foundation of which is innovation. The third largest state in America and with the largest population, it has a wide variety of microclimates and geography, making it well suited for growing and raising foods of all kinds.
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Lecture American regional cuisine – Chapter 10: The cuisine of the pacific northwest
The moist weather conditions and volcanic soil in Oregon and Washington help create one of the most fertile growing regions in the nation. And with the Pacific coastline, the abundant and varied fish and seafood of the area are the hallmarks of the region’s cuisine.
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Lecture American regional cuisine – Chapter 11: The cuisine of Hawaii
The Hawaiian Islands are some of the most recent and some of the most isolated islands on earth. Before the arrival of the first populations, the islands essentially grew nothing edible. Everything that the people of Hawaii eat has been brought in or introduced since then.
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Lecture American regional cuisine – Chapter 1: The cuisine of new England
Largely because of geographical restrictions, the New England culinary region is virtually identical to geopolitical New England. To the east and southeast, the Atlantic Ocean forms a definitive border. To the north and northeast lies Canada, whose East Coast culinary regions share elements of the New England style.
8/30/2018 5:39:21 AM +00:00
Lecture Purchasing for Chefs: Chapter 1 - Feinstein, Stefanelli
Chapter 1 - Menu planning: What kind of stuff should i sell? This chapter’s objectives are to: Identify what influences what a foodservice operation sells, identify the categories of menu misrepresentation, be familiar with the many types of menus that foodservice operations use,...
8/30/2018 5:39:21 AM +00:00
Lecture Purchasing for Chefs: Chapter 2 - Feinstein, Stefanelli
Chapter 2 - Product quality: What kind of stuff should i buy? This chapter’s objectives are to: Understand the importance of a standardized recipe, identify the consequences of not standardizing recipes, differentiate between the terms product identification and spec,...
8/30/2018 5:39:21 AM +00:00
Lecture Purchasing for Chefs: Chapter 3 - Feinstein, Stefanelli
Chapter 3 - Food vendors: who should i buy this stuff from? This chapter’s objectives are to: Understand how methods used to select a vendor affect an F&B operation’s cost of sales, develop selection criteria based on the operation’s needs, ability to investigate potential suppliers and assess their overall fit into the operation,…
8/30/2018 5:39:21 AM +00:00