How to ensure food safety in Restaurants?

 

Ensuring food safety in restaurants is crucial to protect the health of your customers and maintaining a good reputation for your business. Follow these guidelines to help ensure food safety in your restaurant:

Train Your Staff:

Provide thorough training on food safety practices to all employees, including chefs, servers, and kitchen staff.

Make sure they understand the importance of handwashing, cross-contamination prevention, and proper food handling.

Implement HACCP:

Develop a Hazard Analysis Critical Control Point (HACCP) plan that identifies potential hazards and outlines steps to control them.

Regularly monitor and document critical control points, such as cooking temperatures and refrigeration.

Maintain a Clean Environment:

Keep the kitchen and food preparation areas clean and sanitized.

Establish cleaning schedules and protocols for kitchen equipment, utensils, and work surfaces.

Personal Hygiene:

Enforce proper handwashing among employees, especially after using the restroom, touching raw food, or handling money.

Encourage employees to stay home when they are sick.

Prevent Cross-Contamination:

Store raw and cooked foods separately to prevent cross-contamination.

Use color-coded cutting boards and utensils for different types of foods.

Monitor Food Temperatures:

Regularly check and record the temperature of refrigerators and freezers to ensure they are within safe ranges.

Use food thermometers to check the internal temperature of foods, especially meat and poultry.

Safe Food Storage:

Label and date all food items to ensure proper rotation and prevent serving expired items.

Store food at the correct temperature to prevent bacterial growth. Refrigerate perishable items promptly.

Receive Food Safely:

Inspect incoming food shipments to ensure they meet quality and safety standards.

Follow the FIFO (First-In, First-Out) system to use the oldest products first.

Allergen Awareness:

Be aware of food allergies and intolerances and have a system in place to communicate and prevent cross-contact with allergens.

Regular Inspections:

Conduct regular self-inspections and have health department inspections to identify and address any food safety issues.

Maintain Proper Documentation:

Keep accurate records of food temperatures, cleaning schedules, and employee training.

Crisis Management:

Develop a crisis management plan for food safety emergencies, such as foodborne illness outbreaks.

Customer Education:

Educate customers about food safety, allergen information, and proper handling of leftover food.

Stay Informed:

Keep up to date with food safety regulations and guidelines to ensure compliance with local, state, and federal laws.

Seek Professional Guidance:

Consider hiring a certified food safety consultant to help you establish and maintain a robust food safety program.

By following these practices and creating a culture of food safety in your restaurant, you can minimize the risk of foodborne illnesses and provide a safe dining experience for your customers.

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How to do upselling in a Restaurant?

 Upselling in a restaurant involves persuading customers to spend more by encouraging them to purchase additional items or upgrade their choices. Here are some strategies you can use to effectively upsell in a restaurant:

Train Staff: Your servers play a crucial role in upselling. Train them to be knowledgeable about the menu, including all the specials, add-ons, and upgrades available. They should also be skilled in recommending items without being pushy.

Personalization: Train your staff to engage with customers and understand their preferences. Based on these preferences, servers can suggest dishes or beverages that align with the customer's tastes.

Highlight Specials: Showcase daily specials, chef's recommendations, or limited-time offers prominently. Use descriptive language to make these options sound appealing and unique.

Pairing Suggestions: Train servers to suggest drink pairings with meals. For instance, recommending a specific wine to complement a particular dish can enhance the dining experience and increase sales.

Visual Menus: Use high-quality images in your menu to make dishes look more appetizing. Visual cues can prompt customers to consider additional items.

Bundle Deals: Create bundled options that offer a slight discount when customers order a combination of items, such as an appetizer, main course, and dessert.

Upgrade Options: When customers order an item, offer an upgrade. For example, if they order a burger, suggest upgrading to a premium version with added toppings.

Add-Ons: Train servers to ask if customers would like to add sides, extra toppings, or additional sauces to their orders.

Timing: Timing is crucial. Introduce upsell options after the customer has made their initial choice but before placing the order. Avoid overwhelming them by presenting too many options.

Social Proof: Highlight popular dishes or customer favorites on the menu. People tend to be influenced by what others are enjoying.

Tasting Samples: Offer small samples of desserts or specialty beverages to entice customers into trying something new.

Loyalty Programs: Promote your restaurant's loyalty program and inform customers about the benefits of signing up, such as exclusive deals and discounts for frequent diners.

Limited Availability: Create a sense of urgency by mentioning limited availability or seasonal items. Customers may be more likely to order if they fear missing out.

Suggestive Selling Techniques: Train your servers in suggestive selling techniques, such as using phrases like "Would you like to try our signature cocktail with that?" or "Our customers often enjoy pairing this dish with a side of garlic bread."

Feedback Loop: Encourage customer feedback and pay attention to what customers enjoy most. This information can help you refine your upselling strategies over time.

Remember, the key to successful upselling is providing value to the customer. Make sure the additional items or upgrades genuinely enhance their dining experience. Balancing upselling with excellent customer service will lead to higher satisfaction and repeat business.

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Plant-Based and Alternative Proteins

 The global market for alternative proteins is growing rapidly, as consumers become more aware of the environmental and ethical impacts of animal agriculture. In 2021, the market was worth an estimated $29.4 billion, and it is projected to reach $162.0 billion by 2030.

There are three main types of alternative proteins:

• Plant-based proteins are made from plants, such as beans, lentils, tofu, tempeh, and nuts. They are a good source of protein, fiber, and other nutrients.
• Fermentation-based proteins are made by fermenting microorganisms, such as algae and fungi. These proteins are often high in protein and have a neutral flavor, which makes them well-suited for use in a variety of foods.
• Cultured meat is made by growing animal cells in a lab. This technology is still in its early stages, but it has the potential to produce meat that is indistinguishable from conventional meat.

There are many reasons why people are choosing to consume alternative proteins. Some people do it for health reasons, as plant-based and fermentation-based proteins are often lower in saturated fat and cholesterol than animal protein. Others do it for environmental reasons, as the production of alternative proteins requires less land, water, and energy than the production of animal protein. Still others do it for ethical reasons, as they do not want to support the cruel treatment of animals in factory farms.

The growth of the alternative protein market is good news for the environment and for animals. It is also good news for consumers, as it gives them more choices when it comes to their food. As the market continues to grow, we can expect to see even more innovative and delicious alternative protein products on the shelves.

Here are some of the benefits of consuming plant-based and alternative proteins:

• Better for the environment: The production of plant-based and alternative proteins requires less land, water, and energy than the production of animal protein. This means that they have a lower impact on climate change and other environmental problems.
• Better for health: Plant-based and alternative proteins are often lower in saturated fat and cholesterol than animal protein. They are also a good source of fiber, vitamins, and minerals.
• Better for animals: The production of plant-based and alternative proteins does not involve the slaughter of animals. This is a more ethical way to produce food.

If you are interested in trying alternative proteins, here are a few tips:

• Start with familiar foods: If you are new to plant-based and alternative proteins, start with foods that you are already familiar with. For example, if you like the taste of chicken, try a plant-based chicken burger or a tofu stir-fry.
• Be open to new flavors: There are many different types of plant-based and alternative proteins available, so be open to trying new flavors. You may be surprised at what you like!
• Read the labels: When you are shopping for plant-based and alternative proteins, be sure to read the labels carefully. Some products may contain hidden ingredients, such as dairy or eggs.
• Experiment: There are endless possibilities when it comes to cooking with plant-based and alternative proteins. Experiment with different recipes and find what you like best.

The future of alternative proteins is bright. As the market continues to grow, we can expect to see even more innovative and delicious products on the shelves. These products offer a great way to improve your health, help the environment, and be more ethical in your food choices.

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What is Sambal and why it is so popular?

 Sambal is a traditional condiment commonly found in Indonesian, Malaysian, and Singaporean cuisines. It is made by blending or grinding together various chili peppers, along with other ingredients such as shrimp paste, garlic, ginger, shallots, lime juice, and spices. The resulting paste or sauce is then used as a flavorful accompaniment to enhance the taste of a wide range of dishes.

Sambal is popular for several reasons:

Flavor: Sambal adds a bold, spicy, and tangy flavor to dishes. It provides a perfect balance of heat, acidity, and savory notes, enhancing the overall taste of the food it accompanies.

Versatility: Sambal is a versatile condiment that can be paired with a wide variety of dishes. It complements grilled meats, seafood, vegetables, rice, noodles, and even snacks. It can be used as a dipping sauce, a marinade, or a seasoning ingredient in cooking.

Regional Variations: Sambal comes in numerous regional variations, each with its unique combination of ingredients. This diversity adds to its popularity as people enjoy exploring different flavors and heat levels across different cultures and cuisines.

Cultural Significance: Sambal is deeply ingrained in the culinary heritage of Southeast Asia. It reflects the vibrant and diverse food culture of the region, and it is often considered an essential component of traditional dishes. Its popularity stems from its long-standing presence in the local cuisine.

Heat and Spice: Many people are drawn to the spicy and fiery nature of sambal. The chili peppers used in sambal contain capsaicin, a compound known to release endorphins and create a pleasurable sensation. The addictive nature of spicy food contributes to its widespread popularity.

Overall, sambal's popularity can be attributed to its delicious taste, versatility, cultural significance, and the desire for spicy flavors among many individuals.

Cheese

 1. Introduction

Cheese is a dairy product that has been consumed by humans for centuries. It is a versatile food that comes in a wide variety of flavors, textures, and forms. Cheese is produced by coagulating milk, usually from cows, goats, or sheep, and then separating the curds from the whey. The curds are further processed and aged to develop the unique characteristics of each cheese variety. This report aims to provide a comprehensive overview of cheese, including its history, production process, types, nutritional value, and culinary uses.

2. History of Cheese

Cheese-making dates back thousands of years, with evidence of its production found in ancient Mesopotamia and Egypt. The process of making cheese was likely discovered accidentally when milk stored in animal skins or stomachs curdled due to the presence of rennet, an enzyme that occurs naturally in the stomachs of ruminant animals. Over time, cheese-making techniques were refined, and different cultures around the world developed their own unique cheese varieties.

3. Cheese Production Process

The production process of cheese involves several key steps:

a. Milk collection: Fresh milk is collected from cows, goats, or sheep. The quality and composition of the milk affect the characteristics of the final cheese product.

b. Coagulation: The milk is heated and coagulated using a starter culture of bacteria or fungi, which convert lactose into lactic acid. Rennet, an enzyme, is added to further coagulate the milk, causing it to separate into curds and whey.

c. Curd processing: The curds are cut, stirred, and heated to expel more whey. The size of the curds and the amount of whey removed during this stage influence the texture of the final cheese.

d. Molding and pressing: The curds are placed in molds to shape them and remove additional whey. Pressing helps consolidate the curds and expel remaining moisture.

e. Salting: Salting the cheese enhances its flavor, helps preserve it, and influences its texture. Salt can be applied directly to the cheese or added to the curd during the production process.

f. Aging: The cheese is stored in a controlled environment to undergo the aging process, which can range from a few weeks to several years. Aging contributes to the development of flavors, textures, and aromas in the cheese.

4. Types of Cheese

There are numerous cheese varieties worldwide, each with its own unique characteristics. Some popular types of cheese include:

a. Cheddar: A firm cheese with a rich, sharp flavor that ranges from mild to extra sharp. It is often used in sandwiches, burgers, and as a melting cheese.

b. Mozzarella: A soft, stretchy cheese with a mild, creamy flavor. It is commonly used on pizzas, in salads, and in Italian cuisine.

c. Brie: A soft, creamy cheese with a bloomy rind and a buttery flavor. It is often enjoyed on its own or served with fruits and crackers.

d. Blue Cheese: Characterized by its blue veins and pungent flavor, blue cheese is known for its tangy and salty taste. It can be crumbled over salads or used as a spread.

e. Swiss: Recognizable by its distinctive holes, Swiss cheese has a mild, nutty flavor. It is commonly used in sandwiches and melted in dishes like fondue.

f. Parmesan: A hard cheese with a sharp, savory taste. It is commonly grated and used as a topping for pasta dishes, salads, and soups.

5. Nutritional Value

Cheese is a nutrient-dense food that provides various essential nutrients. While the exact nutritional composition of cheese can vary depending on the type and aging process, the following are general nutritional aspects:

a. Protein: Cheese is a good source of high-quality protein, which is essential for muscle development, repair, and overall growth.

b. Fat: Cheese is relatively high in fat, but the fat content varies depending on the type of cheese. Some cheeses, like cheddar and mozzarella, have moderate fat levels, while others, like Brie and Camembert, have higher fat content. The fat in cheese provides energy and helps in the absorption of fat-soluble vitamins.

c. Calcium: Cheese is an excellent source of calcium, which is crucial for maintaining healthy bones and teeth, nerve function, and muscle contraction.

d. Vitamins: Cheese contains various vitamins, including vitamin A, vitamin B12, riboflavin, and niacin. These vitamins play important roles in maintaining good vision, supporting red blood cell production, and aiding in energy metabolism.

e. Minerals: Besides calcium, cheese provides other essential minerals such as phosphorus, zinc, and selenium, which are important for various bodily functions.

It is important to note that the nutritional composition can vary significantly between different cheese varieties and brands. It is advisable to refer to specific product labels for accurate information on the nutritional content of a particular cheese.

6. Culinary Uses

Cheese is a versatile ingredient used in a wide range of culinary preparations. Some common uses of cheese include:

a. Cheeseboards and Platters: Different cheese varieties are often served on cheeseboards or platters, accompanied by fruits, crackers, and nuts. This is a popular option for social gatherings and wine tastings.

b. Sandwiches and Burgers: Cheese adds flavor and texture to sandwiches and burgers. Varieties like cheddar, Swiss, and provolone are commonly used for their melting properties.

c. Pasta and Pizza: Cheese, especially mozzarella, is a staple ingredient in pasta dishes like lasagna and spaghetti. It is also a classic topping for pizzas, providing a gooey, melted texture.

d. Salads: Crumbled or shredded cheese, such as feta or Parmesan, is often added to salads for a burst of flavor and creaminess.

e. Cheese Sauces and Dips: Melted cheese can be used as a sauce for nachos, fondue, or macaroni and cheese. Additionally, cheese-based dips like queso and spinach-artichoke dip are popular party snacks.

f. Desserts: Some cheeses, like cream cheese and mascarpone, are used in sweet preparations such as cheesecakes, pastries, and frostings.

7. Conclusion

Cheese is a beloved food worldwide, appreciated for its diverse flavors, textures, and culinary applications. From the ancient origins of cheese-making to the multitude of cheese varieties available today, this report has provided an overview of cheese, including its production process, types, nutritional value, and culinary uses. Whether enjoyed on its own, incorporated into dishes, or used as a flavor enhancer, cheese continues to be a versatile and cherished dairy product.

Alcohol based Desserts

 Desserts have always been a delightful way to conclude a meal or treat yourself to something sweet. But what happens when you combine the irresistible allure of desserts with the sophisticated flavors of alcohol? You get a tantalizing fusion that takes your taste buds on an exquisite journey. Welcome to the world of alcohol-based desserts, where classic confections meet the captivating spirits.

Alcohol-infused desserts have gained popularity in recent years, enticing food enthusiasts with their unique and inventive flavors. From rich and creamy to light and fruity, these desserts incorporate various types of alcohol, adding depth, complexity, and a touch of sophistication. Whether you're a fan of cocktails or have a penchant for desserts, these delightful creations are sure to satisfy your cravings.

One of the most iconic alcohol-based desserts is the ever-popular Tiramisu. This Italian delicacy combines ladyfingers soaked in espresso and coffee liqueur, layered with a luscious mixture of mascarpone cheese, eggs, and sugar. The addition of the coffee liqueur, often Marsala or Kahlua, lends a distinct flavor and enhances the overall experience of this classic dessert.

For chocolate lovers, a boozy twist on traditional favorites can take your taste buds to new heights. Imagine a rich, velvety chocolate mousse infused with a hint of your favorite liqueur—be it Irish cream, Grand Marnier, or even bourbon. The harmonious blend of chocolate and alcohol creates a dessert that is both decadent and divine, leaving you craving for more.

Fruit-based desserts also lend themselves beautifully to the addition of alcohol. Picture a refreshing sorbet infused with the vibrant flavors of fresh berries and a splash of sparkling wine. The effervescence of the wine adds a delightful twist, making this dessert a perfect choice for a summer soirée or a romantic dinner.

If you're feeling adventurous, you can venture into the realm of infused cakes and pastries. A rum-infused cake, like the classic Caribbean rum cake, offers a moist and flavorful treat that combines the warmth of spices with the distinctive taste of rum. Alternatively, you can try an alcohol-infused pie, such as bourbon pecan pie or a spiked apple pie, for a comforting and indulgent dessert that will leave your taste buds buzzing with joy.

The beauty of alcohol-based desserts lies in their versatility. You can adapt recipes to suit your preferences, experimenting with different spirits, liqueurs, and even fortified wines. From rum to vodka, from champagne to bourbon, the options are endless, allowing you to create desserts that align perfectly with your desired flavors and intensity.

However, it's important to remember that alcohol-based desserts should be enjoyed responsibly. While the alcohol content in desserts is typically reduced during the cooking or baking process, it's still present and can have an effect, especially when consumed in large quantities. If you're serving these desserts to guests, make sure to communicate the presence of alcohol and consider their preferences and dietary restrictions.

Whether you're a dessert aficionado or an adventurous foodie, alcohol-based desserts offer a unique and exciting way to elevate your culinary experience. These delightful creations provide a perfect balance between sweetness and a hint of spirit, making them a luxurious treat for special occasions or a memorable way to end a meal. So, the next time you're in the mood for something indulgent, raise a forkful of alcohol-infused delight and let your taste buds revel in the extraordinary fusion of flavors.

Molecular Gastronomy

 Molecular gastronomy is a modern cooking technique that combines science and culinary arts. The method involves using scientific principles to transform the texture, taste, and presentation of food. The term 'molecular gastronomy' was first introduced by the French scientist Hervé This and the Oxford physicist Nicholas Kurti in 1988. In this report, we will discuss molecular gastronomy in detail and its impact on the culinary world.

What is Molecular Gastronomy?

Molecular gastronomy is a science-based cooking technique that involves the use of chemical reactions, physical transformations, and the application of scientific principles to cooking. The method focuses on the chemical and physical changes that occur during food preparation, cooking, and consumption. By understanding these changes, chefs can create unique and innovative dishes that challenge the traditional norms of cooking.

History of Molecular Gastronomy

The roots of molecular gastronomy can be traced back to the 18th century when chemists started to investigate the chemical changes that occur during food preparation. However, the modern concept of molecular gastronomy was introduced in 1988 by the French scientist Hervé This and the Oxford physicist Nicholas Kurti. The two scientists organized a series of workshops that explored the scientific principles behind cooking.

Impact on the Culinary World

Molecular gastronomy has had a significant impact on the culinary world. Chefs around the world are using this technique to create unique and innovative dishes that challenge traditional cooking methods. The method has also led to the development of new cooking tools and techniques, such as spherification, foams, and gels, that have become popular in high-end restaurants.

Benefits of Molecular Gastronomy

Molecular gastronomy has several benefits, including:

Unique and Innovative Dishes: With molecular gastronomy, chefs can create unique and innovative dishes that challenge traditional cooking methods. This allows chefs to push the boundaries of traditional cooking and create new and exciting culinary experiences for diners.

Improved Flavor and Texture: Molecular gastronomy allows chefs to manipulate the texture and flavor of ingredients. This can lead to dishes with improved taste and texture.

Sustainable Cooking: Molecular gastronomy can help reduce food waste by using ingredients that are typically discarded, such as broccoli stems and vegetable scraps. This makes the technique a more sustainable form of cooking.

Challenges of Molecular Gastronomy

While molecular gastronomy has several benefits, it also presents several challenges, including:

Expensive Ingredients: Molecular gastronomy often involves the use of expensive ingredients and specialized equipment, making it more expensive than traditional cooking methods.

Complex Techniques: Molecular gastronomy involves complex techniques that require extensive knowledge and training. This makes it difficult for home cooks to replicate the dishes.

Health Concerns: Some critics have raised health concerns about the use of chemicals and additives in molecular gastronomy. While many of these concerns are unfounded, it is essential to ensure that the ingredients used are safe for consumption.

Conclusion

Molecular gastronomy is a science-based cooking technique that has had a significant impact on the culinary world. It allows chefs to create unique and innovative dishes that challenge traditional cooking methods. While the technique has several benefits, it also presents several challenges, including the use of expensive ingredients and complex techniques. However, despite these challenges, molecular gastronomy is a fascinating and exciting field that will continue to shape the culinary world for years to come.

FOOD PRODUCTION - LEVELS & SKILLS OF EXPERIENCE

LEVELS OF SKILLS & EXPERIENCE: Levels or hierarchy in the organization depends on the person’s skill & experience. The skills of the staff can be divided as:

a)           Conceptual skills                        

b)          Managerial skills

c)           Technical skills

ATTITUDE & BEHAVIOUR IN THE KITCHEN

• PUNCTUALITY
• KNOWLEDGE OF MENU
• MEMORY
• HONESTY
• LOYALITY
• CONDUCT
• SENSE OF URGENCY
• APPROACH TO CUSTOMERS
• CUSTOMER SATISFACTION
• HANDLING COMPLAINTS

SAVOURY

SAVOURY DISHES

The following are the popular savoury dishes:

Savouries on Toast

Welsh Rabbit

Rarebit, Welsh rarebit, or Welsh rabbit is traditionally

a sauce made from a mixture of cheese and butter,

poured over toasted bread which has been buttered.

In current popular use, cheese on toast is simply

slices of cheese placed on toasted bread and melted

by heat from above in a grill or salamander.

Buck Rabbit

A Welsh rarebit garnished with a poached egg.

Moelle on Toast

Chilled marrow is sliced and poached gently in a little

white stock. Drained well and dressed on hot

buttered toast. Seasoned and coated with beurre

noisette, sprinkled with chopped parsley.

Haddock on toast

Poached haddock and flake mixed with cream

sauce. Spreaded on toast and decorated to serve.

Anchovies on toast

Breads are toast and anchovy’s fillets are laid side

by side. Finished with the heated oil from the

anchovies. Decorated with sieved hard boiled yolk of

egg and chopped parsley.

Sardines on toast

Sardines are split and backbone is removed. From

head to tail is laid on the toast. Finished with the oil

from the sardines.

Roes on toast

Roes are shallow fried and dressed on toast.

Sprinkled with lemon juice, coated with beurre

noisette and served.

Canapés

Generally canapés are small, decorative pieces of bread

(toasted or untoasted) that are topped with a savory garnish such asanchovy, cheese or some type of spread.

Canapé Baron Garnished with slices of fried mushrooms, grilled bacon and poached bone marrow.

Canapé Ritchie Creamed Haddock, garnished with slices of hard boiled eggs.

Canapé Quo Vadis Grilled roes garnished with small mushroom heads

Canapé Nina Half small grilled tomato, garnished with mushroom head and a pickled walnut

Canapé Charlemagne Garnish with shrimps bound with a curry sauce

Angels on horseback Shucked oysters wrapped in bacon, though sometimes scallops are used in place of the

oysters. This is then baked in the oven and quite

often served on toast.

Devils on horseback

Contains a pitted prune (dates are sometimes

used) stuffed with mango chutney and wrapped in

bacon. This is then baked in the oven and quite

often served on toast, with watercress. Hot pepper

sauce is often added.

Croutes

These are shaped pieces of bread approximately ¼ inch thick

shallow fried.

Croute Derby Spread with ham puree and garnished with a

pickled walnut.

Croute Windsor

Spread with ham puree and garnished with small

grilled mushrroms

Croute Diane Partly cooked chicken livers (fried) wrapped in

streaky bacon and grilled on a skewer

Scotch wookcock

Scrambled egg garnished with a trellis of anchovy

and studded with capers

Tartlettes (Round) or Barquettes (Oval)

These are normally made from unsweetened shortcrust

pastry.

Charles V Soft roes mixed with butter, covered with cheese

soufflé mixture and baked in the oven.

Favorite Filled with cheese soufflé mixture and slices of

truffle. Garnished with slices of crayfish tails or

prawns.

Haddock Filled with diced haddock bound with a curry

sauce, sprinkled with breadcrumbs and cooked au

gratin.

Bouchées

These are small puff pastry cases. A small edition of a vol-auvent.

They have various fillings: shrimp, lobster, prawn and haddock.

Indiene Filled with curried shrimps and chutney

Omelettes Two / three egg omelettes with various flavours

such as mushroom, spinach, sardine, anchovy,

haddock, cheeses etc.

Flan

These are made from unsweetened shortcrust pastry.

Quiche Lorraine

Flan made from unsweetened shortcrust pastry

and filled with rashers of streaky bacon and slices

of cheese. Covered with a savoury egg custard

mixture and baked in the oven.

Soufflés

These are made in soufflé dishes. Various flavours such as

mushroom, spinach, sardine, anchovy, haddock, cheeses etc. are

used.

BAKING GLOSSARY - V

Snip
To cut food, often fresh herbs or dried fruit, with kitchen scissors into very small, uniform pieces, using short, quick strokes.

Sponge
A batterlike mixture of yeast, flour, and liquid used in some bread recipes. The mixture is set aside until it bubbles and becomes foamy, which can be several hours or overnight. During this time, the sponge develops a tangy flavor; the remaining ingredients are added to the sponge, and the dough is kneaded and baked as usual.

Steam
To cook a food in the vapor given off by boiling water.

Sweeteners
Sweeteners are essential for adding flavor, tenderness, and browning to baked desserts. They may either be granular, as in granulated white and brown sugars, or liquid, as in honey, corn syrup, and molasses.
Powdered (or confectioners') sugar, another sweetener, is granulated sugar that has been milled to a fine powder, then mixed with cornstarch to prevent lumping. It's best to sift powdered sugar before using to remix the sugar and cornstarch.

Vanilla bean
The pod of an orchid plant that is dried and cured. During curing, the pod turns a dark brown color and shrivels to the size of a pencil.

Weeping
A condition in which liquid separates out of a solid food, such as jellies, custards, and meringues.

Wheat germ
The embryo or sprouting portion of the wheat kernel, sold both raw and toasted. It is extremely perishable. Once opened, store in the refrigerator no more than three months.

Whip
To beat a food lightly and rapidly using a wire whisk, rotary beater, or electric mixer to incorporate air into the mixture and increase its volume.

Whisk
A kitchen utensil made of a group of looped wires held together by a long handle. Whisks are used in baking for whipping ingredients such as eggs and cream to incorporate air into them. Also refers to the process of whipping ingredients together.

Whole wheat flour
Unlike all-purpose and bread flours, whole wheat flour is ground from the complete wheat berry and contains the wheat germ as well as the wheat bran. It is coarser in texture and does not rise as well as all-purpose and bread flours. Store whole wheat flour in an airtight container in a cool, dry place for up to five months, or freeze for up to one year.

Yeast
A tiny organism that feeds on sugar in dough (often bread dough) to make small carbon dioxide bubbles that get trapped in the dough and make it rise. It works slowly and helps to develop flavorful dough.

Zest
The colored outer portion of a citrus fruit peel. It is rich in fruit oils and often used as a seasoning. To remove the zest, use a grater, fruit zester, or vegetable peeler; be careful to avoid the bitter white membrane beneath the peel.

BAKING GLOSSARY - IV

Millet
A cereal grain with tiny, round yellow kernels that tastes slightly nutty and has a chewy texture. Store millet in an airtight container in a cool, dry place for up to two years.

Oats
The cereal grain produced by the cereal grass of the same name. Whole oats minus the hulls are called groats. Oats have a nutty flavor and a chewy texture. Store oats in an airtight container in a cool, dry place for up to six months, or freeze for up to one year. Two popular forms include old-fashioned and quick-cooking oats.

Old-fashioned rolled oats
Oat groats that have been steamed then flattened by steel rollers.

Peel
The skin or outer covering of a vegetable or fruit; also called the rind. Also refers to removing the covering.

Pipe
To force a semisoft food, such as whipped cream, frosting, or mashed potatoes, through a hole in a bag to decorate a food.

Plump
To allow a food, such as raisins or dried cherries, to soak in a liquid.

Proof
To allow a yeast dough to rise before baking. Also a term that indicates the amount of alcohol in a distilled liquor.

Puree
To change a solid food into a liquid or heavy paste, usually by using a food processor, blender, or food mill. Also refers to the resulting mixture.

Quick-cooking rolled oats
Oat groats that have been cut into small pieces -- to shorten the cooking time -- then flattened.

Ricotta
A fresh, moist white cheese that is very mild and semisweet. It has a soft, slightly grainy texture. It is available in whole milk, part-skim milk, or fat-free varieties: the whole milk cheese has a creamier consistency and fuller flavor than the lower-fat types.

Roll
To form a food into a shape. Dough, for instance, can be rolled into ropes or balls. The phrase "roll out" refers to mechanically flattening a food -- usually a dough or pastry -- with a rolling pin.

Rye flour
Made from finely ground rye, a cereal grain that has dark brown kernels and a distinctive, robust flavor. Light rye flour is sifted and contains less bran than dark rye flour. Store rye flour in an airtight container in a cool, dry place for up to five months, or freeze for up to one year.

Section
A pulpy segment of citrus fruit with the membrane removed. Also refers to the process of removing those segments.

Shortening
Shortening is a solid fat made from vegetable oils. It is often used to create tender, flaky piecrusts and biscuit toppers. It comes packaged in sticks marked with tablespoon and cup measurements and in canisters.

Sift
To put one or more dry ingredients, especially flour or powdered sugar, through a sifter or sieve to remove lumps and incorporate air.

Simmer
To cook a food in liquid that is kept below the boiling point; a few bubbles will form slowly and burst before they reach the surface.

BAKING GLOSSARY - III

Food coloring
Either liquid, paste, or powdered edible dyes used to tint foods.

Frost
To apply a sweet cooked or uncooked topping to a cake, cupcakes, or cookies. Frosting is soft enough to spread but stiff enough to hold its shape.

Ganache
A rich chocolate icing made of bittersweet chocolate and whipping cream that's heated and stirred together until the chocolate melts. The mixture is cooled until lukewarm and poured over a cake or torte for a satiny finish.

Garnish
To add visual appeal to a finished dish by decorating it with small pieces of food or edible flowers. The term also refers to the items used for decoration.

Ginger
A semitropical plant whose root is used as a pungent spice. Ginger has a slightly hot flavor and nippy aroma. Ginger comes fresh as gingerroot, dried in powdered form, and in candied or crystallized form.

Glaze
A thin, glossy coating on a food. There are numerous types of glazes. A mixture of powdered sugar and milk can be drizzled on cookies, cakes, or breads for a glaze.

Gluten
An elastic protein present in flour, especially wheat flour, that provides most of the structure of baked products.

Gluten flour
Sometimes called wheat gluten, made by removing most of the starch from high-protein, hard-wheat flour. If you can't find gluten flour at your supermarket, look for it at a health-food store. Store it in an airtight container in a cool, dry place for up to five months, or freeze it for up to one year.

Grate
To rub food -- especially hard cheeses, vegetables, and whole nutmeg and ginger -- across a grating surface to make very fine pieces. A food processor may also be used.

Grease
To coat a vessel, such as a baking pan or skillet, with a thin layer of fat or oil.

Grind
To mechanically cut a food into small pieces, usually with a food grinder or food processor.

Ice
To drizzle or spread baked goods with a thin frosting.

Juice
To extract the natural liquid contained in fruits or vegetables. This can be done with a juicer or -- in the case of citrus fruits -- simply by squeezing wedges of fruit over ameasuring cup to catch the juice.

Knead
To work dough with the heels of your hands in a pressing and folding motion until the dough becomes smooth and elastic; an essential step in developing the gluten in many yeast breads.

Leavening agents
Leavening agents add lightness to baked goods by causing them to rise. Common leaveners used in desserts include baking powder and baking soda, which produce carbon dioxide. Double-acting baking powder produces gasses in two stages: when liquids are added and during baking.

Marble
To gently swirl one food into another; usually done with light and dark batters for cakes or cookies.

Mascarpone cheese
A very rich cream cheese made primarily of cream.

Mash
To press or beat a food to remove lumps and make a smooth mixture. This can be done with a fork, potato masher, food mill, food ricer, or an electric mixer.

Meringue
Sweetened, stiffly beaten egg whites used for desserts. There are two basic types of meringues. Soft meringues are moist and tender and are used for topping pies and other desserts. Hard meringues are sweeter than soft meringues and are baked to form crisp, dry dessert shells or cookies, such as macaroons. Meringue shells often are filled with fresh fruit or pudding.

Milk and milk products
Milk and milk products provide moisture, flavor, and color in baked goods, and they activate the leavening agents. Because whole, reduced-fat, and fat-free milk vary only in fat content, you can use them interchangeably in baking. However, whole milk may result in a richer flavor than fat-free milk.
Whipping cream contains 30 to 45 percent fat and can be beaten to form peaks that retain their shape. Half-and-half, a mixture of milk and cream, can be used instead of light cream in most recipes.

BAKING GLOSSARY - II

Chop
To cut foods with a knife, cleaver, or food processor into smaller pieces.

Coconut
The large, oval, husk-covered fruit of the coconut palm. Its market forms include canned and packaged coconut that is processed and sold shredded, flaked, or grated in sweetened and unsweetened forms. Flaked coconut is finer than shredded. Fresh and dried coconut pieces also are available.

Cornmeal
A finely ground corn product made from dried yellow, white, or blue corn kernels. Cornmeal labeled "stone ground" is slightly coarser than regular cornmeal. Store cornmeal in an airtight container in a cool, dry place for up to six months, or freeze it for up to one year.

Cream
To beat a fat, such as butter or shortening, either alone or with sugar, to a light and fluffy consistency. This process incorporates air into the fat so baked products have a lighter texture and better volume.

Creme fraiche
A dairy product made from whipping cream and a bacterial culture. The culture causes the whipping cream to thicken and develop a sharp, tangy flavor. Creme fraiche is similar to sour cream but is softer and has a milder flavor. Popular in French cooking, creme fraiche is often spooned over fresh fruit or used in recipes like sour cream. It is available at specialty food stores. If you can't find it in your area, you can make a substitute by combining 1/2 cup whipping cream and 1/2 cup dairy sour cream. Cover the mixture and let it stand at room temperature for 2 to 5 hours or until it thickens. Refrigerate for up to a week.

Crimp
To pinch or press pastry dough together using your fingers, a fork, or another utensil. Usually done for a piecrust edge.

Cut in
To work a solid fat, such as shortening or butter, into dry ingredients, usually with a pastry blender or two knives.

Dash
A measure equal to 1/16 teaspoon. Can be measured by filling a 1/4-teaspoon measuring spoon one-fourth full.

Devonshire cream
A specialty of Devonshire, England, this extra-thick cream is made by heating unpasteurized whole milk until a semisolid layer of cream forms on the surface. After cooling, the Devonshire, or clotted, cream traditionally is served atop scones with jam.

Dissolve
To stir a solid food and a liquid food together to form a mixture in which none of the solid remains.

Dough
A mixture of flour and liquid to which other ingredients, such as sweeteners, shortening, butter, egg, or a leavening agent, may be added. A dough is thick and can't be poured; some doughs can be kneaded. Soft doughs have more liquid and generally are used for biscuits, breads, and drop cookies. Stiff doughs are firm enough to be rolled out easily and are used to make items such as piecrusts and cutout cookies.

Dried egg whites
Dried egg whites can be used where egg white is needed (but not meringue powder, which has added sugar). Dried egg whites also are safer than raw egg whites. One handy use for them is in making egg white glazes for baked goods (no yolk is wasted). Dried egg whites are found in powdered form in the baking aisle of many grocery stores.

Dried fruit
Fruit that has been depleted of more than half its water content by exposure to the sun or by mechanical heating methods. Dried fruit is chewy and very sweet due to the concentration of sugars during the drying process.

Drizzle
To randomly pour a liquid, such as powdered sugar icing, in a thin stream over food.

Dust
To lightly coat or sprinkle a food with a dry ingredient, such as flour or powdered sugar, either before or after cooking.

Extract and oil
Products based on the aromatic essential oils of plant materials that are distilled by various means. In extracts, the highly concentrated oils usually are suspended in alcohol to make them easier to combine with other foods in cooking and baking. Almond, anise, lemon, mint, orange, peppermint, and vanilla are some of the extracts available.

Flavoring
An imitation extract made of chemical compounds. Unlike an extract or oil, a flavoring often does not contain any of the original food it resembles. Some common imitation flavorings available are banana, black walnut, brandy, cherry, chocolate, coconut, maple, pineapple, raspberry, rum, strawberry, and vanilla.

Flute
To make a scalloped, decorative pattern or impression in food, usually a piecrust.

Fold
A method of gently mixing ingredients, usually delicate or whipped ingredients that cannot withstand stirring or beating. To fold, use a rubber spatula to cut down through the mixture, move across the bottom of the bowl, and come back up, bringing some of the mixture from the bottom up to the surface.

BAKING GLOSSARY

Baking pans
A white flour, generally a combination of soft and hard wheats, or medium-protein wheats. It works well for all types of baked products, including yeast breads, cakes, cookies, and quick breads. All-purpose flour usually is sold presifted. It is available bleached and unbleached. Either is suitable for home baking and can be used interchangeably.

Almond paste
A creamy mixture made of ground blanched almonds and sugar. For the best baking results, use an almond paste without syrup or liquid glucose. Almond paste is used as a filling in pastries, cakes, and confections.

Baking dish
A coverless glass or ceramic vessel used for cooking in the oven. A baking dish can be substituted for a metal baking pan of the same size. For baked items, such as breads and cakes, the oven temperature will need to be lowered 25 degrees to prevent over browning of the food.

Baking pan
A coverless metal vessel used for cooking in the oven. Baking pans vary in size and may be round, square, rectangular, or a special shape, such as a heart. The sides of the pan are 3/4 inch high or more.

Baking stone
A heavy, thick plate of beige or brown stone that can be placed in the oven to replicate the baking qualities of brick-floored commercial bread ovens. Baking stones can be round or rectangular and can be left in the oven when not in use.

Barley
A cereal grain, has a mild, starchy flavor and a slightly chewy texture. Pearl barley, the most popular form used for cooking, has the outer hull removed and has been polished or "pearled." It is sold in regular and quick-cooking forms. Store barley in an airtight container in a cool, dry place for up to 1 year.

Batter
A mixture usually made with flour and a liquid, such as milk or fruit juice. It also may include egg, sugar, butter, shortening, cooking oil, leavening, or flavorings. Batters can vary in consistency from thin enough to pour to thick enough to drop from a spoon.

Beat
To make a mixture smooth by briskly whipping or stirring it with a spoon, fork, wire whisk, rotary beater, or electric mixer.

Blend
To combine two or more ingredients until smooth and uniform in texture, flavor, and color; done by hand or with an electric blender or mixer.

Boil
To cook food in liquid at a temperature that causes bubbles to form in the liquid and rise in a steady pattern, breaking on the surface. A rolling boil is when liquid is boiling so vigorously the bubbles can't be stirred down.

Bread flour
The type of flour recommended for bread recipes, made from hard wheat. It has a higher gluten content than all-purpose flour. Gluten, a protein, provides structure and height to breads, making bread flour well suited for the task. Store bread flour in an airtight container in a cool, dry place for up to 5 months, or freeze it for up to a year.

Bulgur
A parched, cracked wheat product, made by soaking, cooking, and drying whole wheat kernels. Part of the bran is removed and what remains of the hard kernels is cracked into small pieces. Bulgur has a delicate, nutty flavor. Store it in an airtight container in a cool, dry place for up to 6 months, or freeze it for up to a year.

Cake flour
Cake flour is made from soft wheat and produces a tender, delicate crumb. Many bakers use it for angel food and chiffon cakes.
To substitute cake flour for all-purpose flour: Use 1 cup plus 2 tablespoons of cake flour per 1 cup all-purpose flour. Sift cake flour before measuring to lighten it to avoid adding too much.

Caramelize
To heat and stir sugar until it melts and browns. Caramelized, or burnt, sugar is used in dessert recipes such as flan, candy-coated nuts, and burnt-sugar cake and frosting.