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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
After studying this unit
You will be able to:– Organize and plan your work more efficiently– Understand basic flavoring techniques– Prepare items needed prior to actual cooking– Set up and use the standard breading
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Measuring and Preparing Ingredients There are a number of steps and procedures
commonly used in Mise en Place discussed in this chapter– Weighing and measuring all ingredients– Clarifying butter– Toasting nuts and spices; making bread
crumbs– Preparing bouquet garni and sachet– Marinating meats and poultry; preparing rubs
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Using a Balance Scale
To use a balance scale to weigh an ingredient, place an empty container on the left, then set a counterbalance to that container on the right; use weights and the sliding beam weight to add an amount equal to the amount of ingredient needed
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Clarifying Butter
Slowly warm the butter in a saucepan over low heat without boiling or agitationAs the butter melts, milk solids rise to the top as a foam and the water sinks to the bottomWhen the butter is completely melted, skim the milk solids from the top
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Clarifying Butter (cont.)
When all of the milk solids have been removed, ladle the butterfat into a clean saucepan, being careful to leave the water in the bottom of the panThe clarified butter is now ready to use
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Toasting Nuts and Spices
Toasting nuts and spices before using brings out flavor
Toast nuts or spices on the stovetop or in the oven– Spread them in a single layer– Watch so they do not burn– Light color and fragrant aroma determines
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Bouquet Garni
A selection of herbs (usually fresh) and vegetables tied into a bundle with twine; a standard bouquet garni consists of parsley stems, celery, thyme, leeks and carrots
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Sachet
Made by tying seasonings together in cheesecloth; a standard sachet consists of peppercorns, bay leaves, parsley stems, thyme, cloves and, optionally, garlic