Fish separates into flakes.Flesh separates from the bone (if

present).Bone is no longer pink.Flesh is opaque.

Transparency 14-1

FLATFlounderSoleHalibutTurbot

Transparency 14-2

ROUND Black sea bass Bluefish Cod Grouper Haddock Jack John dory Mackerel Mahi-mahi

Monkfish Ocean

perch Orange

rouhy Pompano Porgy Red mullet Red

snapper Salmon Shad

Transparency 14-2 (cont.)

Shark Skate Striped bass Swordfish Tilefish Triggerfish Tuna Weakfish Whiting

CatfishPerchPikeTilapiaTroutWhitefish

Transparency 14-3

FROZEN FISH Store at 0ºF (–

18ºC) or colder. Keep well

wrapped. Use fat fish within

2 months, lean within 6 months.

Rotate stock. Thaw in

refrigerator, and do not refreeze.

FRESH FISH Store on crushed

ice or refrigerate at 30ºF to 34ºF (–1ºC to 1ºC).

Wrap fish or leave in original moisture-proof wrap.

Use fish within 48 hours of receiving.

Transparency 14-4

OystersClamsMusselsScallopsSquidOctopus

Transparency 14-5

Mollusks should have tightly closed shells, which indicates they’re alive.

LobstersRock lobstersShrimpCrabsCrayfish

Transparency 14-6

Crustaceans' legs and claws should move slightly. Shrimp should be solidly frozen and smell sweet, not fishy.

Bake at 350°F to 400°F (175ºC to 200ºC) for 10 minutes per inch of thickness.

Transparency 15-1

Do not overcook!Use small slices and fat fish for

best results.Broil thick cuts on both sides;

broil thin pieces on one side only.

Transparency 15-2

Lean fish is best.Coat fish with breading or flour.Cook in clarified butter or oil.Cook small items over high heat,

larger items over lower heat.Brown the most attractive side

first.

Transparency 15-3

In paper; method in which fish is cooked tightly wrapped in paper with its flavoring ingredients and sauce.

Transparency 15-4

TextureFlavorColorNutrients

Transparency 16-1

Color: Bright, natural colors Appearance: Cut neatly and uniformly;

attractively arranged Texture: Cooked to the right degree of

doneness Flavor: Full, natural flavor and sweetness Seasonings: Lightly and appropriately

seasoned Sauces: Butter sauces fresh and not used

heavily; cream sauces not too thick Combinations: Interesting combinations to

attract customers Transparency 16-2

Wash thoroughly (don’t soak long)

Drain wellRefrigerate lightly covered

Transparency 16-3

Check quality.Check that temperature is low

enough and that there’s no freezer burn.

Check grade and know the drained weight.

Transparency 16-4

Steam, rather than boil, whenever possible.

Boiling breaks up delicate vegetables.

Transparency 17-1

Sautéing—cooking quickly in a small amount of fat, flipping food in pan

Pan-frying—cooking longer in a larger amount of fat, without constant flipping of the food

Transparency 17-2

1. Batter-dipped2. Breaded3. Fried without coating4. Fritters5. Croquettes

Transparency 17-3

Fry between 325°F and 350°F (160ºC and 175ºC).

Transparency 17-4

Smooth, firm, dry skinsShallow eyesNo sprouts, cracks, blemishes, or

rotten spotsNo green color

Transparency 18-1

1. Start boiled potatoes in cold water.

2. Never cool potatoes in cold water.

Transparency 18-2

Potato purée is the basis of:mashed or whipped potatoesduchesse potatoespotato croquettes

Transparency 18-3

Use the proper proportion of rice to water.

Use the correct cooking time.

Transparency 18-4

PASTA METHOD Drop rice into a large pot

of boiling, salted water. Cook until tender. Drain and steam dry. PILAF METHOD Braise rice.

RISOTTO Sauté rice. Add stock and stir. Repeat until rice is cooked

but firm.

Transparency 18-5

AppetizerAccompanimentMain courseSeparate courseDessert

Transparency 19-1

Iceberg lettuce Romaine/cos lettuce Boston lettuce Bibb/limestone

lettuce Loose-leaf lettuce Escarole/broad-leaf

lettuce Chicory/curly endive Frisée Belgian endive/witloof

chicory Chinese cabbage

Spinach Watercress Arugula Mesclun Tatsoi Mâche Radicchio Treviso Dandelion greens

Transparency 19-2

Base/underlinerBodyGarnishDressing

Transparency 19-3

Keep the salad off the rim of the plate.

Balance colors.Arrange ingredients to add

height.Cut ingredients neatly.Make every ingredient visible.Keep salads simple.

Transparency 19-4

Oil and vinegarMayonnaise-basedCooked

Transparency 19-5

Protect bread from getting soggyAdd flavorAdd moisture or “mouth feel”

Transparency 20-1

HOT SANDWICHES Simple Open-faced Grilled Deep-fried

COLD SANDWICHES Simple Multi-decker Open-faced Tea

Transparency 20-2

Prepare and assemble ingredients and equipment.

Arrange bread slices in rows and put spread on each slice.

Place fillings on every other slice.

Top filled slices with plain slices.Stack and cut.Wrap and refrigerate.

Transparency 20-3

BreadSpreadGarnish

Transparency 20-4

SimmeringPoachingFryingShirringScrambling

Transparency 21-1

Waffle batter contains more fat.Waffle batter contains less liquid

and is slightly thicker.Waffles are given extra lightness

by beating the egg whites separately and folding them into the batter.

Transparency 21-2

Use different kinds of bread.Add cream or sour cream to the

batter.Add vanilla, cinnamon, nutmeg,

grated lemon or orange rind, ground anise, or rum or brandy.

Transparency 21-3

CurdlingScorchingSkin formation

Transparency 21-4

UNRIPENED Cottage cheese Ricotta cheese Cream cheese Neufchâtel Mozzarella Feta

SEMISOFT Bel paese Fontina Port salut Munster Brick

Transparency 21-5

SOFT, RIPENED Brie Camembert Liederkranz Limburger

HARD, RIPENED Cheddar Monterey jack Swiss Gruyère Edam Gouda Provolone

Transparency 21-5 (cont.)

BLUE-VEINED Roquefort Stilton Gorgonzola

GOAT Chèvre Montrachet

HARD GRATING Parmesan Romano

Transparency 21-5 (cont.)

SaltNitrites and nitrates

Nitrites are used in normal short cures.

Nitrates are also used for air-dried products to provide longer protection against botulism.

SugarsHerbs, spices, and other flavorings

Transparency 22-1

Dry CureProduct is coated with dry curing

mixture.

Brine CureProduct is immersed in water

containing dissolved curing ingredients

Transparency 22-2

Do not smoke meats, poultry, or fish that have not been cured.

Smoking takes place in the Food Danger Zone.

Curing provides protection against disease-causing bacteria.

Transparency 22-3

1. Curing (dry or brine)2. Air-drying3. Smoking (hot or cold)

Transparency 22-4

Fresh Contain no nitrites or nitrates May be raw or cooked

Cured Contain nitrites or nitrates May be raw or cooked

Smoked Cured before smoking May be hot smoked (cooked) or cold

smoked (uncooked)

Transparency 22-5

Straight Forcemeat Ground raw meats and seasonings

Gratin Forcemeat Ground raw meats, partially cooked meats, and starch binder (panada)

Mousseline Forcemeat Purée of white meat, poultry, or seafood, egg whites, and heavy cream

Transparency 23-1

Main Ingredients 50 to 65 % lean meat (may

include liver) 35 to 50 % fat Seasonings and flavorings (may

include alcohols such as brandy)Other Ingredients (optional)

Eggs as binder Starch as binder Heavy cream

Transparency 23-2

Terrine is forcemeat baked in mold without crust

Pâté en Croûte is pâté baked in pastry crust  Pâte à Pâté is pastry for enclosing pâté  Galantine is forcemeat rolled in skin; baked or poached

Transparency 23-3

Baked Terrines Straight forcemeat terrines and

gratin forcemeat terrines Solid, hearty texture Mousseline forcemeat terrines Light, delicate texture

Gelatin-based terrines Mousses Aspic molds

Transparency 23-4

Balance colors, shapes, textures, and flavors.

Portion sizes should match plates and each other.

The rim of the plate should frame the food, with the meat or fish closest to the diner.

Transparency 24-1

Vegetables should be in easily served units.

Have an appropriate number of portions of each item.

Arrange the garnishes around the platter to get the best effect from the different colors and shapes.

Avoid being too elaborate.Serve extra sauce or gravy in a

sauceboat.Serve hot foods hot, on a hot platter.

Transparency 24-2

CenterpieceSlices of the main itemGarnish

Transparency 24-3

JAPANESE FOOD Simmering, steaming, and

grilling Delicately seasoned

CHINESE FOOD Simmering, steaming, and

stir-frying Highly seasoned

Transparency 25-1

Tomatoes are essential ingredients in all Italian dishes.

Italian food is typically made with heavy sauces and cheese.

Transparency 25-2

Transparency 26-1

(Weight of ingredient ÷ Weight of flour) × 100%

= Percent of ingredient

Selection of floursShorteningLiquidMixing methods

Transparency 26-2

White wheat Bread flour Cake flour Pastry flour

Whole wheatRye

Transparency 26-3

Shortening Regular Emulsified Puff pastry

Butter and margarineOilsLard

Transparency 26-4

Refined Granulated Confectioners’/powdered

Molasses and brown sugarCorn syrupHoneyMalt syrup

Transparency 26-5

Add structure, flavor, and moisture

Emulsify fatsLeavenAct as shorteningAdd moisture, flavor, nutritional

value, and color

Transparency 26-6

YeastChemical leaveners

Bakine soda Baking powder Baking ammonia

AirSteam

Transparency 26-7

Regular Lean dough Rich dough

Rolled-in Nonsweet (croissants) Sweet (Danish pastry)

Transparency 27-1

1. Scaling ingredients2. Mixing3. Fermentation4. Punching5. Scaling6. Rounding

7. Benching8. Makeup and panning9. Proofing10. Baking11. Cooling12. Storing

Transparency 27-2

1. Enclose the fat in the dough.2. Roll out and fold the dough to

increase the number of layers.

Transparency 27-3

Soft doughs (biscuits)Batters

Pour batters Drop batters

Transparency 28-1

BISCUIT METHOD Combine dry ingredients

and cut in fat. Combine liquid

ingredients. Add liquid and dry

ingredients and mix just until combined.

Knead the dough very lightly.

MUFFIN METHOD Combine dry ingredients. Combine liquid

ingredients, including melted fat.

Add liquid to dry ingredients and mix just until combined.

Transparency 28-2

CreamingTwo-stageFoaming/SpongeAngel foodChiffon

Transparency 29-1

Shortened cakes will shrink away from the sides of the pan slightly.

Cake will be springy in the center.

A pick inserted in the center of the cake will come out clean.

Transparency 29-2

Improve the keeping qualities of the cake

Contribute flavor and richnessImprove appearance

Transparency 29-3

1. Fondant2. Buttercream3. Foam-type4. Fudge-type5. Flat-type6. Royal or decorator’s Plus: Glazes and fillings

Transparency 29-4

CHARACTERISTICS Crispness Softness Chewiness

Spread

CAUSES Low in moisture High in moisture High egg, sugar, and liquid

content; low fat content; strong flour or gluten development

High sugar or liquid content; lots of leavening; low cooking temperature; lots of grease used on cookie sheet

Transparency 30-1

1. One-stage2. Creaming3. Sponge

Transparency 30-2

1. Dropped2. Bagged3. Rolled4. Molded5. Icebox6. Bar7. Sheet

Transparency 30-3

1. Flour—Pastry flour is best.2. Fat—Use regular hydrogenated

shortening.3. Liquid—Use water or milk.4. Salt—Dissolve salt into liquid

before adding it to the mixture.

Transparency 31-1

Flaky: Cut fat into flour until shortening particles are pea-size.

Mealy: Blend fat into flour more thoroughly.

Transparency 31-2

BAKED PIES Raw pie shells are filled

and baked. Fruit pies Soft pies

UNBAKED PIES Baked pie shells are filled,

chilled, and served when the filling is firm enough to slice. Cream pies Chiffon pies

Transparency 31-3

. . .puff pastry? Rolled-in dough used for products, such as napoleons and

turnovers . . .eclair paste? Dough used to make eclairs and cream puffs

. . .meringue? Beaten egg whites sweetened with sugar; used mostly for

pie toppings and cake icings

Transparency 31-4

A syrup solution of sugar and water is boiled to evaporate part of the water, and eventually the sugar caramelizes or browns.

Transparency 32-1

Wash the sides of the saucepan with a wet brush.

– OR –

Cover the pan and boil for several minutes until steam washes down the sides. Uncover and finish cooking without stirring.

Transparency 32-2

Stirred Milk, sugar, and egg

yolks stirred over very low heat until lightly thickened and flavored with vanilla

PASTRY CREAM Starch thickeners and

eggs Used as cake, pastry, and

cream pie filling Used as pudding Used as custard sauce

Transparency 32-3

VANILLA CUSTARD SAUCE (CRÈME ANGLAISE)

BAKED CUSTARD Baked Milk, sugar, eggs, and

flavoring Used as pie filling or

dessert by itself Basis for many baked

puddings

Transparency 32-3 (cont.)

Starch-thickenedBaked

Transparency 32-4

BAVARIAN Base: custard sauce Other ingredients: gelatin,

whipped cream

CHIFFON Base: starch thickened,

egg thickened, or egg and starch thickened

Other ingredients: gelatin, egg whites, whipped cream (optional)

Transparency 32-5

MOUSSE Base: varies Other ingredients: little or

no gelatin; egg whites and/or whipped cream

SOUFFLÉ Base: varies but generally

contains egg yolk Other ingredients: egg

whites Preparation: baked

Transparency 32-5 (cont.)