Then, use paper toweling to pat dry the potatoes. If there are any sprouts (eyes) on the potato, use a paring knife to remove them. Be sure to scrub the potato clean with tap water and a vegetable scrub brush to remove any dirt. sanitize all food contact surfaces when storing meats. long tailed game bird- breast meat- dark- sinewy legs- all cooking methods quail very small migratory birds- delicate flesh- roast, grill, saute 8 cut 2 wings, 2 thighs, 2 legs, 2 breasts trussing tying a bird in order to give the cooked product a pleasing appearance and to ensure even cooking meat fabrication cutting whole meat products into serving portions 3 actions to prevent cross contamination 1.store on tray or sheet panģ. All cooking methods squab young pigeon- rich flavored- all dark meat- roast, grill, saute pheasant 1.75- 4lbs. mature birds- fairly tender- roast all poultry used in food service is farm raised duck dark meat and a lot of fat goose larger than duck giblets have neck, gizzard, heart, liver guinea african bird related to pheasant- lean meat- both dark and light. young- tender flesh- all cooking methods tom 16 lbs or more. larger bird- tender- male or female- all cooking methods hen 8-16lbs. COrnish breed of chicken, small plump bird- very tender. 75 water lost in cooking dry and tough protein that bundles muscle tissue together and connects bones, joints, and skin connective tissue grain strands running in the same direction best to cut perpendicular- tender product what factor determines toughness of meat amount of connective tissue elastin should be removed during cutting bc its tough collagen cooked with moisture- breaks into tender rich gelatin fat important provides moisture, tenderness, and flavor aging influences texture of meat- improve flavor rigor mortis shortly after death- all carcasses pass through this- difficult to cut and tough to eat what does not benefit from aging pork, veal, and poutlry poultry all cooking methods- ingredients and cooking styles- farm raised birds- tender breasts and muscles, and tough thighs and legs cornish game hen 18- 24oz. Persia percent of muscle tissue is water. White flesh and deep red skin gaufrette tool for cutting potatoes into a waffle shape continue cooking pasta until pasta is fully cooked but not soft and mushy rehydrate product add water rice dish cooked at an active summer while being stirred is risotto cooking method that includes sauteing the grain in hot fat, then adding hot liquid and simmering without stirring pilaf cooking method, as well as, the name of a traditional italian rice dish risotto mandolin is typically used to prepare gaufrette potatoes dry pasta requires a longer cooking time than fresh or frozen pasta because cooking also acts to rehydrate pilaf method is different from simmering because the aromatics are sweated and the grains of rice are coated with fat before the liquid is added "to the tooth" al dente pilaf is traced back to. More moisture than baked potatoes cracking open hull hulling remove hull pearling remove hull, bran, and germ grinding riding grain to a meal or powder types of pasta angle hair, spaghetti, fettuccini, lasagna, linguine, manicotti, ziti, penne, rotelle types of asian pasta rice wheat bean starch sweet potatoes new world tuber, boiled, baked, mashed, pureed. Purpose peruvian blue specialty fingerling specialty heriloom little potatoes Classification of potatoes waxy- thin smooth. Potato that is relatively low in starch a d typically used when boiling potatoes waxy potato the enlarged part of the underground root of potato plants that is eaten tuber the continental landmass of the Americas New World Russet Burbank Mealy potato Round red waxy long white all purpose round white all purpose yukon gold all
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