Chapter 15
Using Recipes
241
15-6
A home cook might use a recipe like
this one.
Home Recipe
Take one chicken and place in a pot with some cold water.
Add 1 chopped
onion, 2 chopped carrots, and 1 piece of chopped celery. Cover and simmer
for one and a half hours.
. Remove the chicken from the pot and pick the
meat from the bones. Add the meat back to the pot along with 1/3 package
of noodles. Simmer 2 minutes more. Add teaspoon salt, and 1/2 teaspoon
pepper and chopped parsley.----serves
six1
No. Name Category
25
.1 Recipe
Chicken Vegetable
Soup SoupPortions Yield Size No.
1 gal. (3.8 L) 8
fl. Portion
oz.
(2 40 mL) 16
US
Quantity
Metric
Quantity
PHF (TCS)
2 lb. 900 g
cIngredient
hicken pieces (breast, legs, thighs)
•
8
oz. 225 g carrot,
diced
1 lb. 450 g onion, diced
8 oz. 225 g celery, diced
8 oz. 225 g parsnips (optional)
1 gal. 3.8 L water or
chicken stock
•
1 ea.
sachet:
2 ea. bay leaves
2 tsp. 10 mL dried thyme leaf
1 tsp.
5 mL black peppercorn
To
tast salt and white pepper Methode
CCP
1. Place all ingredients in a stockpot.
2. Bring to a boil over medium heat.
3. Skim to remov
scum. Simmer about 1 hour until the chicken
is tender and
reaches
165°Fe(7all°C).
4
CCP
4. Remove
the chicken and
allow it to cool briefl
y until it
can be handled easily.
5. Remove
meat from the
chicken
bones and tear or cut into bite
-sized pieces. Place
the chicken back in the pan and bring the soup back to a simmer.
CCP
6. Remove
sachet and season with salt and pepp
er. Moments before serving, mix soup
with minced parsley.
Portion (g) Calories
Fat
Protein
(g) Carbohydrate
(g) Chole
(mg) Sodium (mg) Fiber (g)
22
5 117
3.39(g)
10.36 10.83
22.8
791.53 1.26
15-7 Standardized recipes are used in professional foodservice
operations.9sterol
Chapter 45
Cakes
703
Technique
Preparing
a Cake
Pan
1. Brush
the ins
ide of the pan with
solid shortening.
4. Fold parchment paper diagonally two times.
2. Dus
t pan with a light coating of flour or
sugar.
Shake out exce
ss flour or
sugar.
To
make the release
the cake from the pan even easier,
some
bakersofline
the bottom of the
pan with a piece of parchment paper:
3. Fold a piece of parchment paper in half,
then
fold in half again.
Folded
edge
Fo lded edge Folded edge
Fol
ded
e
dge
Fo
lded edge
5. Pos
ition the tip of the parchment paper over
the center of the cake pan. Cut the paper ju
st
in
s ide the edge of the cake pan.
6. Open folded par
chment paper and place in
bottom of cake pan.
15 -6
A home
cook
might use a recipe li
k
ke th
Home Reci
pe
Take one chicken and place
onion, 2 chopped carrots
, a
for
one and a half h
ours
Re
meat from the
bones.
Add
t
of noodle
s. Simmer 2 mi
nute
pepp
er and chopped parsley
550
Part Three
Ingredients, Preparation, and Presentation
Crustaceans
Crab
Common types of crab are blue, Dungeness, king,
Jonah, and snow which can range from 6 ounces
to 15 pounds. Depending on the variety, they may
be found in the warm or cold waters of the Pacific
and Atlantic oceans. Crab in the shell is most often
sold frozen, though some varieties such as blue
crabs are sold live. Crab meat is white and tender
with a slightly sweet flavor. It can be sold cleaned
and cooked or pasteurized and canned.
Crayfish
Crayfish are found in bodies of freshwater world-
wide or may be farm raised. They range in size
from 3 to 6 inches and offer small amounts of
sweet, reddish white meat found in the tail and
claws. Meat
is also sold
cleaned and
cooked.
Maine Lobster
Maine lobsters are found in the northern Atlantic
Ocean and range from 1 to 10 pounds. The
meat is sweet with a firm texture and white color
when cooked. Once the lobster is dead, the flesh
deteriorates quickly and must be either cooked or
frozen.
Rock (Spiny) Lobster Tail
Rock lobsters range from 1 to 10 pounds and are
found in warm ocean waters. Their meat is sweet
with firm texture and white color. Once the lobster
is dead, the flesh deteriorates quickly and must be
either cooked or frozen.
These lobsters
have no claws.
Shrimp
Common types of shrimp include brown, pink,
tiger, and white that range in size from
1⁄4
to 4
ounces each. They are harvested throughout the
world depending on the variety. Fresh shrimp is
very perishable so most are sold cooked or frozen.
They have firm, white
to pink flesh with
a salty sweet
flavor.
Presents Concepts Simply Presents Concepts Simply
Step-by-Step
Techniques
Show key
preparation stages
and changes in the
food’s appearance.
Illustrated
Descriptions
Identify foods and
equipment used in
commercial kitchens.
Standardized Recipes
Present recipe classics with the critical
control points identified.