Ingredients Poaching ingredients must be naturally tender Simmering ingredients can have slightly more texture Poaching foods include sole, flounder, halibut, salmon, trout, sweetbreads Simmering foods include lobster, shrimp, corned beef, tongue, brisket, shanks American Culinary Federation: Culinary Fundamentals. Poaching Foods are completely submerged Kept at a constant temperature Objective is to produce foods that are very tender Equipment needed is deep, wide, nonreactive pot that has a rack, tight cover if needed Ladles, skimmers, cutting equipment, holding equipment, thermometer American Culinary Federation: Culinary Fundamentals.ĥ American Culinary Federation: Culinary Fundamentals. Techniques Poached foods are naturally tender Liquid is kept to a low temperature Simmered foods are usually more mature and flavorful and cooked at a slightly higher temperature than poaching The higher temperature difference, breaks down connective tissue Boiling temperature is reserved to rehydrate pasta, legumes, and cereals American Culinary Federation: Culinary Fundamentals.Ĥ American Culinary Federation: Culinary Fundamentals. The science of baking is introduced as you prepare breads, pastries, and desserts utilizing fundamental production methods.Presentation on theme: "Unit 24: Poaching and Simmering"- Presentation transcript:Ĭooking submerged, no discernable crust, no searing or browning American Culinary Federation: Culinary Fundamentals.Ģ American Culinary Federation: Culinary Fundamentals.ģ American Culinary Federation: Culinary Fundamentals. Preparation of fish, shellfish, and bivalves.Fish and seafood identification and fabrication.While focusing on the proper preparation of various seafood products, you can learn the importance of teamwork in an A la Carte kitchen. Nutritionally sound lifestyles, weight management, exercise and current issues in nutrition.Recipe modification with regard to certain diets and allergies.Focus on the USDA Food Guide Pyramid and nutrients: fats, proteins, carbohydrates, vitamins, minerals and water.Learn the basic principles of nutrition and how to accommodate specialty diets, lifestyles, and healthy food items. Food Science: Emulsification, heat transfer, and protein coagulation.Healthy cooking and recipe modification.Braising, stewing, deep and shallow frying, and steamingĭelicious food can be healthy too! Explore how you can adjust recipes and menus to meet dietary guidelines, while keeping the flavor.Introduction to dry heat and combination cooking methods.In this course, you can build upon the skills already learned and are introduced to cooking techniques that can be applied across any type of cuisine. Soups: Purees, cream, broth, chowder and consommé.Great soups and sauces are essential on any menu! In this class, you will spend time learning the fundamentals of moist heat cooking methods. Introduction to Food Costing: Recipe scaling yield percent applications.Culinary Mathematics: Weights and measures unit and volume conversions.Sanitation and Food Safety: Industry standard sanitary facility requirements food safety regulations.This course will address the operation of a safe, effective, and profitable professional kitchen. Stocks: Vegetable, brown and white stocks.Mise en place kitchen safety and sanitation.Welcome to the kitchen! This course serves as an introduction to the basic principles of cooking and kitchen organization. Professional Development: Goal setting, self branding, portfolio and resume writing.Student Success: Time management, study and research skills, technology utilization, and teamwork.Introduction to the Food Service Industry: History and present environment of the food service industry components of taste and flavor.Learn the recipes for success as you transition into your new role of student culinarian and prepare for your career in the foodservice industry.
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