POI.PDF

Table of Contents

Student Agreement..………………………………………………………………………..…………………………Page 2

Course Timeline…………………………………………………………………………….….…………………….Page 3-5

Knife Skills……………………………………………………………………………………………..……………….Page 6-9

Stock Production……………………………………………………………….……………………..……..…..Page 10-16

Poultry…………………..……………………………………………………………………………………………..Page 17-20

Beef Fabrication…………………..……….………………………………………………………………………Page 21-23

Mother Sauces……………………………………………………………………………………………………..Page 24-31

Soup Making……………………………………………………………………………..……………..…….…..Page 32-35

Sausage Making, Balantines, Galantines, and Terrines…….……………………..……..…..Page 36-42

Composed Salads…………………….………………………………………………………………………….Page 43-53

Egg Cookery…………………………………………………………………………………………………...…..Page 54-64

Baking….………………………………………………………………………………………………………….…..Page 65-73

Buffet Planning and Presentation……………………………………………………………………….Page 74-95

Competition Cooking (K-Category)………………………..………………………………………….Page 96-97

Healthy Cooking………..………………………………………………………..……………………..…….Page 98-102

End of Course Menu…….……………………………………………………………………..…..…..……Page 103-112

SPECIAL THANKS AND PHOTO CREDITS TO WHITNEY ARWOOD

Student Agreement

You have been selected to attend this ACF credentialing training program based on your previous work performance, and dedication to providing fellow soldiers the highest quality meals possible. The services we provide as food service professionals are the foundation to this base’s combat readiness and requires your wholehearted participation.

While in this class you will be expected to give no less than your best. You will be expected to take what you have learned here and share that knowledge with your fellow soldiers.

As a United States Army Food Service Professional, setting yourself up properly at each stage of cooking is the key to great success. Preparing the ingredients correctly, gathering the tools necessary to do the work, and setting up your station not only reduces waste and loss, but it also improves the quality of work and enhances the end results.

A sharp, clean appearance is more important in a food service environment than anywhere else in the Army. The following will be part of your daily uniform:

Clean and pressed uniform

Clean and pressed apron

Hair and facial hair within standards

Note pad and pen

ID tags and ID card

You will be expected to have good military bearing while take this course. Proper respect will be shown to higher ranking soldiers and instructors at all times. This training program is a very “high visibility course”. Remember that you are representing not only yourself, but also your unit and respective dining facility.

You are expected to be at the right place, at the right time, in the right uniform.

Maximum learning can be accomplished when the class is not waiting on someone to start the lesson. This course should be fun but challenge you at the same time. If you listen to your instructors and do what is asked of you, you will be successful!

Signed________________________________________________________Date____________

COURSE TIME LINE BY DAY

DAY ONE

0630-0900 in-process 0900-1200 lecture/knife skills 1200-1300 lunch 1300-1630 stock production 1630-1700 clean labs

DAY TWO

0830-0900 cooks mount 0900-1000 lecture/instructors demo 1000-1200 chicken fabrication 1200-1300 lunch 1300-1400 lecture/instructors demo 1400-1630 beef fabrication 1630-1700 clean labs

DAY THREE

0830-0900 cooks mount 0900-1000 lecture/demo mother sauces 1000-1200 students execute sauces 1200-1300 lunch 1300-1400 lecture/demo soup making 1400-1630 students execute soup making 1630-1700 clean labs

DAY FOUR

0830-0900 cooks mount 0900-1000 lecture/demo sausage making 1000-1200 students execute sausage making 1200-1300 lunch 1300-1400 lecture/demo balantines, galantines, terrines 1400-1630 students execute balantines, galantines, terrines 1630-1700 clean labs

DAY FIVE

0830-0900 cooks mount 0900-1000 lecture/demo ceviche making 1000-1100 students execute ceviche 1100-1200 lecture/demo salads and salad dressings 1200-1300 lunch 1300-1500 students execute salads and salad dressings 1500-1630 best salad contest 1630-1700 clean labs

DAY SIX

0830-0900 cooks mount 0900-1000 lecture/demo egg cookery 1000-1200 students execute egg cookery 1200-1300 lunch 1300-1430 lecture/demo hollandaise sauce and eggs benedict 1430-1630 students execute hollandaise sauce and eggs benedict 1630-1700 clean labs

DAY SEVEN

0830-0900 cooks mount 0900-1000 lecture/instructors demo sweet dough and yeast rolls 1000-1200 students execute sweet dough 1200-1300 lunch 1300-1500 execute yeast rolls and lecture/instructors demo biscuits 1500-1630 students execute biscuits 1630-1700 clean labs

DAY EIGHT

0830-0900 cooks mount 0900-1200 lecture/demo buffet desserts 1200-1300 lunch 1300-1630 students execute buffet desserts 1630-1700 clean labs

DAY NINE

0830-0900 cooks mount 0900-1200 lecture/brunch buffet preparation 1200-1300 lunch 1300-1630 brunch buffet preparation 1630-1700 clean labs

DAY TEN

0630-0700 cooks mount 0700-1130 prep for brunch buffet 1130-1300 students execute brunch buffet 1300-1400 lunch 1400-1500 brunch buffet AAR 1500-1700 clean labs

DAY ELEVEN

0830-0900 cooks mount 0900-1030 lecture/demo K CAT 1030-1200 students present their K CAT

1200-1300 lunch 1300-1630 students produce K CAT 1630-1700 clean labs

DAY TWELEVE

0830-0900 cooks mount 0900-1100 lecture/instructors demo healthy cooking 1100-1200 students prepare healthy cooking 1200-1300 lunch 1300-1500 students prepare healthy cooking 1500-1630 students display healthy cooking menu

1630-1700 clean labs

DAY THIRTEEN

0830-0900 cooks mount 0900-1200 prep for end of course meal 1200-1300 lunch 1300-1630 prep for end of course meal 1630-1700 clean labs

DAY FOURTEEN

0800-0830 cooks mount 0830-1130 prep for end of course meal 1130-1300 students serve end of course meal 1300-1400 lunch 1400-1500 present certificates 1500-UTC clean labs and reset training lab for next class

Basic Knife Skills very professional must become skilled in the use of certain tools. The Army Foodservice Professional is no exception. One of the most important tools we must master is the knife. Good knife skills are critical to a chef’s success because the knife is the most commonly used tool in the kitchen. Every chef spends countless hours slicing, dicing, mincing and chopping. Learning to perform these tasks safely and efficiently is an essential part of an Army Foodservice Professional’s training.

USING YOUR KNIFE SAFELY

1. Use the correct knife for the task at hand.

2. Always cut away from yourself.

3. Always cut on a cutting board. Do not cut on glass, marble, or metal.

4. Keep knives sharp; a dull knife is more dangerous than a sharp one.

5. When carrying a knife, hold it point down, close to your leg, and announce “knife, knife, knife” as you walk.

6. Do not attempt to catch a falling knife; step back and allow it to fall.

7. Never leave a knife in a sink of water; anyone reaching into the sink could be cut.

WASHING AND STORING KNIVES

Proper sanitation of knives is essential to prevent cross-contamination. Always sanitize, rinse and dry knives by hand immediately after each use. Do not wash knives in commercial dishwashers or leave them in the KP area. The heat and harsh chemicals can damage the edge of the knife. In addition, the knife could injure an unsuspecting worker if left in a sink full of water.

To prevent dulling of knife blades store them in a manner that their blades never touch other knives or tools. Slotted knife holders or magnetized strips can be wall-mounted near work stations. Individual protective sleeves made of flexible, washable material can also be utilized to protect knives.

CONTROLLING YOUR KNIFE

To safely produce even cuts, you must control your knife with one hand and hold the item being cut with the other. Always allow the blade’s sharp edge to do the cutting.

Never force the blade through the item being cut. Using a dull knife or excessive force with any knife produces, at best, poor results and, at worst, a significant safety risk.

Cutting without using your hand as a guide may also be dangerous.

CUTTING WITH YOUR KNIFE

A knife is used to shape an item and reduce its size. Uniformity of size and shape ensures even cooking and enhances the appearance of the finished product. Items are shaped by slicing, chopping, dicing, mincing and other special cutting techniques.

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PROPER CUTTING METHODS

Using the second joint of your index finger Keep your fingers curled back and as a guide, cut a slice using a smooth, even, apply downward pressure on the item downward stroke. Adjust the position of being cut. With your other hand hold the guiding finger after each slice to produce your knife parallel to the cutting board.

slices of equal size. After a few cuts, slide Carefully make horizontal slices.

your fingertips and thumb down the length of the item and continue slicing.

SLICING

To slice is to cut an item into relatively broad, thin pieces. Slices may be either the finished cut or the first step in producing other cuts. Slicing is a very common cutting technique used in the kitchen. Nowhere are knife skills more on display than outside line. There we slice, carrots, mushrooms, peppers, and onions just to name a few. Slicing can also be used to create specialty cuts such as: chiffonade (chef-fon-nahd) and oblique (oh-BLEEK).

Chiffonade Wash and destem the leaves as necessary.

Stack several leaves on top of each other and roll them tightly like a cigar.

Make fine slices across the leaves while holding the leaf roll tightly.

Oblique-cut Wash and peel item.

Place the item on a cutting board. Hold the knife at a 45 degree angle, make a first cut.

Roll the item a half turn, keeping the knife at the same angle, and make another cut.

CHOPPING

To chop is to cut an item into small pieces when uniformity of size and shape is neither necessary (for example, coarsely chopped onions for a mirepoix that will be removed from the stock before service) nor feasible (for example, parsley).

MINCING

To mince is to cut an item into very small pieces. The terms finely chopped and minced are often used interchangeably and are most often used when referring to garlic, shallots, herbs and other foods that do not have to be uniform in shape.

DICING

To dice is to cut an item into cubes. The techniques described here are most often used when uniformity of size and shape is important (for example, diced peppers for the omelet station or part of a garnish for the main line).

Before an item can be diced, it must be cut into sticks. These sticks are then reduced through dicing into the classic cuts known as brunoise, small dice, medium dice, and large dice. Most military cooks have some notion of what size and shape “small diced” potatoes look like, but there are specific sizes and shapes for all these cuts.

CLASSIC CUTS GUIDE

STOCKS

tock is a flavored liquid. A good stock is the key to a great soup, sauce or braised dish. There are several types of stocks. Although they are all made from a combination of bones, vegetables, seasonings and liquids, each type uses specific procedures to give it distinctive characteristics. In this course we will focus on four basic stocks; chicken, beef, vegetable, and fish.

CHICKEN STOCK

Made by simmering chicken bones in water with vegetables and seasonings. The stock remains relatively colorless during the cooking process.

BEEF STOCK

Beef bones and vegetables are caramelized before being simmered in water with seasonings. The stock has a rich, dark color.

VEGETABLE STOCK

A good vegetable stock should be clear and light-colored. Because no animal products are used, it has no gelatin content and little body. A vegetable stock can be used instead of a meat-based stock in most recipes. Although almost any combination of vegetables can be used for stock making, more variety is not always better. Strongly flavored vegetables such as asparagus, broccoli, spinach, and bitter greens, for example should be avoided when making an all-purpose vegetable stock.

FISH STOCK

Made by slowly cooking fish bones or crustacean shells and vegetables without coloring them, then simmering them in water with seasonings for a short time. The stock should be relatively clear with a pronounced fish taste.

PRINCIPLES OF STOCK MAKING

1. Start the stock in cold water The ingredients should always be covered with cold water. When bones are covered with cold water, blood and other impurities dissolve. As the water heats, the impurities coagulate and rise to the surface, where they can be removed easily by skimming.

2. Simmer the stock gently The stock should be brought to a boil and then reduced to a simmer (approximately 185®F). While simmering, the ingredients release their flavors into the liquid. Never boil a stock for any extended length of time.

3. Skim the stock frequently A stock should be skimmed often to remove the fat and impurities that rise to the surface during cooking. If they are not removed, they may make the stock cloudy.

4. Strain the stock carefully Once a stock finishes cooking, the liquid must be separated from the bones, vegetables and other solid ingredients. In order to keep the liquid clear, it is important not to disturb the solid ingredients when removing the liquid. Skim as much fat and as many impurities from the surface as possible before removing the stockpot from the heat. After removing the pot from the heat, carefully ladle the stock from the pot without stirring it. Strain the stock through a china cap lined with several layers of cheesecloth.

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5. Cool the stock quickly Most stocks are prepared in large quantities, cooled and held for later use. Great care must be taken when cooling a stock to prevent food-borne illnesses. To cool a stock below the temperature danger zone quickly and safely; Keep the stock in a

6. Store the stock properly Once the stock is cooled, transfer it to a sanitized covered container and store it in the refrigerator. As the stock chills, fat rises to its surface and solidifies. If left intact, this layer of fat helps preserve the stock. Stocks can be stored for up to one week under refrigeration or frozen for several months.

7. Degrease the stock Degreasing a stock is simple: When a stock is refrigerated, fat rises to its surface, hardens and is easily lifted or scraped away before the stock is reheated.

COOKING TIMES FOR STOCKS

The following cooking times are approximate; the times will vary according to numerous factors such as ingredient quality, total volume, and the cooking temperature.

STOCK APPROXIMATE COOKING TIME

CHICKEN STOCK 3-4 hours

BEEF STOCK 6-8 hours

VEGETABLE STOCK 45 minutes to 1 hour

FISH STOCK 35-45 minutes

TROUBLE SHOOTING CHART FOR STOCKS

PROBLEM REASON SOLUTION

Cloudy -Impurities

-Stock boiled during cooking -Start stock in cold water

-Strain through layers of cheesecloth

Lack of flavor -Not cooked long enough -Inadequate seasonings

-Improper ratio of bones to water

-Increase cooking time -Add more flavoring ingredients

-Add more bones

Lack of color -Improperly caramelized bones and mirepoix -Not cooked long enough

-Caramelize bones and mirepoix until darker

-Cook longer

Lack of body -Wrong bones used

-Insufficient reduction -Improper ratio of bones to water

-Use bones with a higher content of connective tissue

-Cook Longer -Add more bones

Too salty -Commercial bases used -Salt added during cooking

-Change base or make own stock -Do not salt stock

Chicken Stock Yield: 1 Gallon

Ingredients Amounts Chicken bones, meaty, cut 8 lbs.

into 3-inch lengths

Water, cold 6 qt.

Mirepoix

Onions, large dice 8 wt. oz.

Carrots, large dice 4 wt. oz.

Celery, large dice 4 wt. oz.

Sachet

Parsley stems 2-3 ea.

Bay leaf 1 ea.

Garlic clove 1 ea.

Dried thyme ½ tsp.

Cracked black peppercorns ½ tsp.

Method:

1. Rinse the bones under cold running water and place in a stockpot.

2. Add enough cold water to cover the bones by about 2 inches.

3. Slowly bring the stock to a simmer. Skim the surface as necessary.

4. Continue to simmer for 3 to 4 hours. Add the mirepoix and sachet and continue to simmer for 1 more hour, skimming as necessary and tasting occasionally.

5. Strain the stock through a sieve or colander lined with several layers of rinsed cheesecloth. The stock can be used now, or it may be properly cooled, labeled, and stored.

Note: Replace 2lbs of the chicken bones with turkey necks for an extra rich gelatinous stock. Add or replace aromatic ingredients to achieve a particular flavor. Examples include:

-Ginger, lemongrass, and fresh or dried chiles

-Juniper berries for game stocks

-Strongly flavored herbs such as tarragon or rosemary

-Wild mushroom stems

Beef Stock Yield: 1 Gallon

Ingredients Amounts Vegetable oil 2 fl. oz.

Beef bones, including knuckles and trim, 8 lbs.

Rinsed and dried

Water, cold 6 qt.

Mirepoix

Onions, chopped 8 wt. oz.

Carrots, chopped 4 wt. oz.

Celery, chopped 4 wt. oz.

Tomato paste 2 wt. oz.

Sachet

Parsley stems 2-3 ea.

Bay leaf 1 ea.

Garlic clove 1 ea.

Dried thyme ½ tsp.

Cracked black peppercorns ½ tsp.

Method:

1. Preheat oven to 450®. Add bones and oil to roasting pan. Roast the bones, stirring and turning occasionally, until the bones are a deep brown, about 30 to 45 minutes.

2. Transfer the bones to a stockpot, and add the cold water. Deglaze the roasting pan with a little additional cold water, and add the drippings to the stockpot. Bring the stock to a simmer slowly over low heat. Adjust the heat if necessary to establish an even, gentle simmer and continue to cook, skimming the surface as necessary.

3. While the stock is simmering, place the mirepoix into the roasting pan and coat lightly with oil.

Return roasting pan to oven and cook until vegetables are a deep golden brown.

4. Add the tomato paste to the vegetables and stir to coat. Return to the oven and continue to roast for 5 to 10 minutes more. Add a few ladles of the stock to the roasting pan to release the drippings.

Add this mixture back to the stock. Add the sachet at the same time.

5. Continue to simmer the stock, skimming as necessary and tasting occasionally until it has developed a rich flavor and noticeable body, 6 to 8 hours.

6. Strain the stock and degrease if necessary. It can be used now, or it may be properly cooled, labeled, and stored.

Vegetable Stock Yield: 1 Quart

Ingredients Amounts Vegetable oil 2 fl. oz.

Onions, sliced 4 wt. oz.

Leeks, chopped 4 wt. oz.

Celery, chopped 2 wt. oz.

Turnip, chopped 2 wt. oz.

Carrots, chopped 2 wt. oz.

Tomatoes, chopped 2 wt. oz.

Garlic cloves, crushed 3 ea.

Water, cold 1 ½ qt.

Sachet

Parsley stems 2-3 ea.

Bay leaf 1 ea.

Garlic clove 1 ea.

Dried thyme ½ tsp.

Cracked black peppercorns ½ tsp.

Cloves 3 ea.

Fennel seeds 1 tsp.

Method:

1. Heat the oil in a rondeau over medium-high heat, then add the onions, leeks, celery, cabbage, carrots, tomatoes, and garlic.

2. Cover and sweat the vegetables for 3 to 5 minutes, stirring occasionally.

3. Add the water and sachet; simmer for 30 to 40 minutes.

4. Strain the stock. It can be used now, or it may be properly cooled, labeled, and stored.

Fish Stock Yield: 1 Gallon

Vegetable oil 2 fl. oz.

Fish bones or crustacean shells 10 lbs.

Water, cold 5 qt.

Mirepoix

Onions, medium dice 8 wt. oz.

Carrots, medium dice 4 wt. oz.

Celery, medium dice 4 wt. oz.

Mushroom trimmings 8 wt. oz.

Sachet

Parsley stems 2-3 ea.

Bay leaf 1 ea.

Garlic clove 1 ea.

Dried thyme ½ tsp.

Cracked black peppercorns ½ tsp.

1. Sweat mirepoix and mushroom trimmings in vegetable oil until tender 1 to 2 minutes.

2. Combine all ingredients except sachet in a stockpot

3. Bring to a simmer and skim impurities as necessary.

4. Add sachet and simmer uncovered for 30 to 45 minutes.

5. Strain the stock. It can be used now, or it may be properly cooled, labeled, and stored.

Poultry oultry is the collective term for domesticated birds bred for eating. They include chickens, ducks, geese, guineas, pigeons, and turkeys. Poultry is generally the least expensive and most versatile of all main-dish foods. It can be cooked by almost any method, and its mild flavor goes well with a wide variety of sauces and accompaniments.

During this course we will predominantly be working with chicken, but it is important to familiarize yourself with other less common forms of poultry. Each is divided into classes based on the bird’s age and tenderness. The sex of young birds is not significant for culinary purposes. It does matter, however, with older birds; older male birds are tough and stringy and have less flavor than older female birds.

CHICKEN

DUCK

GOOSE

GUINEA

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Chicken is the most popular and widely eaten poultry in the world. It contains both light and dark meat and has relatively little fat. A young, tender chicken can be cooked by almost any method; and older bird is best stewed or braised. Chicken is extremely versatile and may be seasoned, stuffed, basted or garnished with almost anything. Chicken is inexpensive and readily available, fresh or frozen, in a variety of forms.

The duck used most often in commercial food service operations is a roaster duckling. It contains only dark meat and large amounts of fat.

In order to make the fatty skin palatable, it is important to render as much fat as possible. Duck has a high percentage of bone and fat to meat; for example, a 4-pound duck will serve only two people, while a 4-pound roasting chicken will serve four people.

A goose contains only dark meat and has very fatty skin. It is usually roasted at high temperatures to render the fat. Roasted goose is popular at holidays and is often served with an acidic fruit-based sauce to offset the fattiness. Goose Foie Gras is the enlarged liver produced by methodically fattening the birds by force-feeding them specially prepared corn while limiting their activity. Considered a delicacy since Roman times, it is now produced in many parts of the world, including the United States.

A guinea or guinea fowl is the domesticated descendant of a game bird.

It has both light and dark meat and a flavor similar to pheasant.

Guinea is tender enough to sauté. Because it contains little fat, a guinea is usually barded prior to roasting. Guinea, which is relatively expensive, is not as popular here as it is in Europe.

PIGEON

TURKEY

STORING POULTRY

Poultry is a potentially hazardous food. It is highly perishable and particularly susceptible to contamination by salmonella bacteria. It is critical that poultry be stored at the correct temperatures. Fresh chickens or other small birds should be stored at 32®F- 34®F for up to two days; larger birds can be stored up to four days at these temperatures.

Frozen poultry should be kept at 0®F or below and can be held for up to six months. It should be thawed gradually under refrigeration, allowing two days for chickens and as long as four days for larger birds. Never attempt to cook poultry that is still partially frozen; it will be impossible to cook the product evenly, and the areas that were still frozen may not reach the temperatures necessary to destroy harmful bacteria. Never partially cook poultry one day and finish cooking it later; bacteria are more likely to grow under such conditions.

SANITATION AND CROSS-CONTAMINATION

It is extremely important to practice good sanitation when handling poultry in a military kitchen. Harmful bacteria can cause sickness and hurt our overall mission ready capabilities. This is even more important when in the field environment. Be sure that all work surfaces, cutting boards, knives, hands and other equipment used to prepare poultry products are clean and sanitary. Be careful that juices and trimmings from poultry do not come in contact with other foods. Anything coming in contact with raw poultry should be cleaned and sanitized before it comes in contact with any other food. Cooked foods should never be placed in containers that were used to hold the raw product.

Poultry should be rinsed under cold running water, then dried with clean disposable paper towels before cooking to remove any collected juices.

The young pigeon used in commercial food service operations is referred to as squab. Its meat is dark, tender and well suited for broiling, sautéing, or roasting. Squab has very little fat and benefits from barding.

Turkey is the second most popular category of poultry in the United States. It has both light and dark meat and a relatively small amount of fat. Younger turkey is economical and can be prepared in almost any manner.

CHICKEN FABRICATION

Remove the leg by pulling the leg and thigh away from the breast and cutting through the skin and flesh toward the thigh joint.

Cut down the thigh joint, twist the leg to break the joint and cut the thigh and leg from the carcass. Be careful to trim around the oyster meat (the tender morsel of meat located next to the backbone); leave it attached to the thigh. Repeat with the other leg.

Lay the bird flat on the cutting board and remove the backbone by cutting through the ribs connecting it to the breast. Bend the bird back, breaking the breast bone free. Run your fingers along the bone to separate the breast meat from it; pull the bone completely free.

Cut through the skin to separate the breast into two halves.

The bird is now cut into four quarters

To cut the bird into six pieces, separate the thigh from the leg by making a cut guided by the line of fat on the inside of the thigh and leg.

To cut the bird into eight pieces, separate the wing from the breast by cutting the joint, or split the breast, leaving a portion of the breast meat attached to the wing.

Beef Fabrication eef is the meat of domesticated cattle. Most of the beef Americans eat comes from steers, which are male cattle castrated as calves and specifically raised for beef.

After slaughter, steers are broken down into four pieces called quarters. The quartered carcass is then further reduced into the primal cuts, subprimal cuts, and fabricated cuts.

In this class we will be fabricating the beef tenderloin. The large majority of the beef tenderloin is found in the short loin with a very small portion of it also included in the sirloin. If it is need to be kept whole, the whole loin will be removed before the short loin and sirloin primal cuts are separated.

The short loin is where some of the most tender, expensive, and well know cuts of meat come from. They include the Porterhouse Steak, the strip loin (sometimes called the New

York Strip Steak), T-bone Steak, and the Filet Mignon.

USING COMMON CUTS OF BEEF

PRIMAL FABRICATED CUT COOKING METHODS SERVING SUGGESTIONS

Chuck Flat iron

Stew meat Ground beef

Dry heat (broil, grill) Combination (stew)

Dry heat, Combination

Steaks; fajitas Beef stew

Hamburgers, meatloaf

Brisket and Shank Brisket Moist heat (simmer) Corned beef, Pot roast

Rib Rib roast Dry heat (roast) Roast prime rib

Short Plate Short ribs Skirt steak

Combination (braise) Dry heat (broil or grill)

Braised short ribs Steaks; fajitas

Short Loin Porterhouse, T-bone, Strip

Loin, Tenderloin Dry heat (broil, grill, roast, sauté) Steaks

Sirloin Top Sirloin

Tri tip Dry heat (broil, grill, or roast) Steak; roast beef

Steaks; stir-fry, fajitas

Flank Flank steak Dry heat (broil or grill) Combination (braise)

London broil Braised stuffed flank steak

Round Steamship round Dry heat (roast) Roast beef

B The primal cuts of beef are the chuck, brisket and shank, rib, short plate, short loin, sirloin, flank, and round. Each cut has various qualities that make it ideal for certain cooking applications and less than ideal for others. Although in an

Army Dining Facility most beef is brought in previously cut and portioned, it is still important for a cook to be able to identify various cuts of beef, fabricate them, and perform other various basic butchering tasks.

BEEF TENDERLOIN FABRICATION

Cut and peel the excess fat from the entire tenderloin to expose the meat.

Remove the chain muscle from the side of the tenderloin. (Although it contains much connective tissue, the chain muscle may be trimmed and the meat used as tenderloin trimmings in various dishes.)

Trim away all of the fat and silverskin. Do so by loosening a small piece of silverskin; then, holding the loosened silverskin tightly with one hand, cut it away in long strips, angling the knife up slightly so that only silverskin is removed and no meat is wasted.

Cut the tenderloin as desired into tips, chateaubriand, filet mignon, tournedos tips, and tenderloin tips.

MOTHER SAUCES AND DERIVATIVES

lassic hot sauces are divided into two groups: mother sauces and small or derivative sauces. The five classic mother sauces are béchamel, velouté, tomato, espagnole (brown), and hollandaise. With the exception of Hollandaise, mother sauces are rarely served as is; more often they are used to create the many small sauces.

With a few exceptions, a sauce is a liquid plus thickening agent plus seasonings. The key to making great sauces can be sum up into these three simple rules:

1. Start with great stock.

2. Use thickening agents properly to achieve the desired texture, flavor and appearance

3. Use appropriate seasonings properly to achieve the desired flavors.

THICKENING AGENTS

One of the most traditional and commonly used methods for thickening sauces is through the gelatinization of starches. Gelatinization is the process by which starch granules absorb moisture when placed in a liquid and heated. As the liquid is absorbed, the product thickens. Some common starches used are flour, cornstarch, and arrowroot.

Roux (roo)-is the principal means used to thicken sauces. It is a combination of equal parts, by weight, of flour and fat, cooked together to form a paste.

There are two ways to incorporate roux into a liquid without causing lumps.

1. Cold stock can be added to the hot roux while stirring with a whisk.

2. Room temperature roux can be added to a hot stock while stirring with a whisk.

When the roux and the liquid are completely incorporated and the sauce begins to boil, it is necessary to cook the sauce for a time to remove any raw flavor taste that may remain.

Most sauces need a minimum of 20 minutes to achieve this result.

Slurry-is a solution of starch and a cool liquid.

Cornstarch, a very fine white powder, is a pure starch derived from corn. It is used widely as a thickening agent for hot and cold sauces. Compared to flour based thickeners cornstarch thickens about twice as much liquid, but is less stable. Cornstarch can break down and lose its thickening power after prolonged heating. Products thickened with cornstarch should not be reheated.

Cornstarch should always be mixed with a cool liquid before adding it to a product. The cool liquid separates the grains of starch and helps to prevent lumping. Once added to a hot liquid, it must be stirred continuously during incorporation. Unlike roux, cornstarch begins to thicken almost immediately. Sauces thickened with cornstarch must be cooked gently until the raw starch flavor disappears, usually about 5 minutes.

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Mother Sauce Derivatives

Cream cream, lemon

Soubise sweat diced onions, simmered and strained

Béchamel Milk + Roux

Nantua cream, butter, paprika, diced shellfish

Cheddar cheese, Worcestershire, mustard

Mornay Gruyere, cream, butter

Velouté stock, roux

Supreme Chicken stock, mushrooms, cream

Espagnole Brown stock, brown roux

Bordelaise Red wine, shallots, bay leaf, thyme

Tomato Tomato, vegetable puree

Milanaise Mushrooms, butter, ham

Hollandaise Butter, egg yolk

Maltaise Orange juice, orange zest

Allemande Veal stock, egg yolk, cream, lemon

Bercy Fish stock, shallots, white wine, butter

Aurora Allemande, tomato paste, butter

Cardinal Fish stock, cream, cayenne, lobster

Robert Onion, mustard, sugar, butter

Duxelle Onion, mushrooms, wine, tomato

Châteaubriand White wine, shallots, lemon, tarragon

Chasseur Mushrooms, shallots, white wine, tomatoes

Neapolitan Garlic, olives, anchovy, capers

Bolognese Mire poix, ground meat, red wine, oregano

Grimrod saffron

Choron Bérnaise, tomato paste, heavy cream

Spanish Creole sauce, mushrooms, olives

Creole Onion, celery, garlic, pepper, thyme, cayenne

Mousseline Whipped cream

Bérnaise Shallots, tarragon, reduce in vinegar

Béchamel Sauce Yield: 2 quarts

Onion piquet 1 ea.

Whole milk 2 qt.

Flour 4 oz.

Butter 4 fl. oz.

Salt and white pepper TT

Nutmeg TT

1. Add the onion piquet to the milk in a heavy saucepan and simmer for 20 minutes.

2. In a separate pot, make a white roux with the flour and butter.

3. Remove the onion piquet from milk. Gradually add the hot milk to the roux while stirring constantly with a whisk to prevent lumps. Bring to a boil.

4. Reduce the sauce to a simmer, add the seasonings and continue cooking for 30 minutes.

5. Strain the sauce through a fine mesh strainer.

Espagnole Sauce (brown sauce) Yield: 2 quarts

Ingredients Amounts Mirepoix, medium dice 1 lbs.

Butter 4 oz.

Flour 4 oz.

Beef stock 2.5 qt.

Tomato purée 4 oz.

Sachet:

Bay leaf 1 ea.

Dried thyme ½ tsp.

Peppercorns, crushed ¼ tsp.

Parsley stems 8 ea.

Salt and pepper TT

Method:

1. Sauté the mirpoix in butter until well caramelized.

2. Add the flour and cook to make a roux.

3. Add the stock and tomato purée. Stir to break up any lumps of roux. Bring to a boil; reduce to a simmer.

4. Add the sachet.

5. Simmer for approximately 1 ½ hours, allowing the sauce to reduce. Skim the surface as needed to remove impurities.

6. Strain the sauce through a fine mesh strainer.

Tomato Sauce Yield: 2 quarts

Ingredients Amounts Olive oil 2 fl. oz.

Mirepoix 12 oz.

Garlic cloves, minced 1 oz.

Canned diced tomatoes 1.5 qt.

Tomato purée 1 qt.

Sachet:

Dried thyme 1 tsp.

Bay leaves 3 ea.

Parsley stems 10 ea.

Pepper corns, crushed ½ tsp.

Salt 1 oz.

Sugar 1/2 oz.

Vegetable Stock 1.5 qt.

Method:

1. Heat olive oil in a sauce pan, add the mirepoix and sauté, but do not brown.

2. Add the tomatoes, tomato purée, garlic, sachet, salt and sugar.

3. Add stock.

4. Simmer slowly for 1 to 2 hours or until desired consistency has been achieved.

5. Remove the sachet and purée.

Velouté Sauce Yield: 2 quarts

Ingredients Amounts Butter, clarified 4 fl. oz.

Flour 4 oz.

Chicken, veal or fish stock 2 ½ qts.

Salt and white pepper TT

Method:

1. Heat the butter in a sauce pan. Add the flour and cook to make a blond roux.

2. Gradually add the stock to the roux, stirring constantly with a whisk to prevent lumps. Bring to a boil and reduce to a simmer.

3. Simmer and reduce to 2 quarts, approximately 30 minutes.

4. Strain through a chinois.

Hollandaise Sauce Yield: 24 fl. oz.

White peppercorns, crushed ½ tsp.

White wine vinegar 3 fl. oz.

Water 2 fl. oz.

Egg yolks 6 ea.

Lemon juice 1 ½ fl. oz.

Clarified butter, warm 1 pt.

Salt and white pepper TT

Cayenne pepper TT

1. Combine the peppercorns, vinegar, and water in a small sauce pan and reduce by one-half.

2. Place the egg yolks in a stainless steel bowl. Strain the vinegar-and-pepper reduction through a fine mess strainer into the yolks.

3. Place the bowl over a double boiler, whipping the mixture continuously with a wire whip. As the yolks cook, the mixture will thicken. When the mixture is thick enough to leave a trail across the surface when the whip is drawn away, remove the bowl from the double boiler. Do not overcook the egg yolks.

4. Whip in 1 fluid ounce of lemon juice to stop the yolks from cooking.

5. Begin to add the warm clarified butter to the egg yolk mixture a few drops at a time, while constantly whipping the mixture to form an emulsion. Once the emulsion is started, the butter may be added more quickly. Continue until all butter is incorporated.

6. Whip in the remaining lemon juice. Adjusted seasonings

7. Strain the sauce through a fine mesh strainer.

SOUPS

ood historians tell us the history of soup is probably as old as the history of cooking. The variety of ingredients, seasonings and garnishes that can be used for soups is virtually endless. Great soups can be made from the finest and most expensive ingredients or the most humble and inexpensive ones. Most soups can be classified by cooking technique and appearance as either clear, thick, or other.

CLEAR SOUPS

All clear soups start as stock or broth. Broths may be served as finished products, used as the base for other soups or refined (clarified) into consommés. The techniques for making stocks are identical to those used for making broths with the exception that unlike stocks, broths are made with meat instead of just bones.

THICK SOUPS

There are two kinds of thick soups: cream soups and purée soups. In general, cream soups are thickened with a roux or other starch, while purée soups rely on a purée of the main ingredient for thickening.

OTHER SOUPS

Several popular types of soup do not fit the descriptions of, or follow the procedures for, either clear or thick soups. Soups such as bisques and chowders as well as many cold soups use special methods or a combination of the methods used for clear and thick soup.

SOUPS, THEIR THICKENING AGENTS AND FINISHES

CATEGORY TYPE

THICKENING AGENT

OR METHOD

FINISH

Clear soups Broths

Consommés None None

Assorted garnishes Assorted garnishes

Thick soups Cream soups Purée soups

Roux and/or puréeing Puréeing

Cream or béchamel Cream is optional

Other soups Bisques

Chowders Roux, rice and puréeing

Roux Garnish of main ingredient

Cold soups Cooked cold soups

Uncooked cold soups

Roux, arrowroot, cornstarch, yogurt

Puréeing

Assorted garnishes, cream, sour cream

Assorted garnishes, cream

SOUP GARNISH

Garnishes and toppings can range from a simple sprinkle of chopped parsley on a bowl of cream soup to tiny profiteroles stuffed with foie gras adorning a crystal-clear bowl of consommé. Some soups are so full of attractive, flavorful, and colorful foods that are integral parts of the soup that no additional garnishes are necessary. In others, the garnish determines the type of soup. For example, a beef broth garnished with cooked barley and diced beef becomes beef barley soup.

F

All-American Beef Chili Yield: 6-8 servings

Vegetable oil 2 tbls.

Onions, minced 2 ea.

Red bell pepper, stemmed, seeded 1 ea.

Garlic cloves, minced 6 ea.

Chili powder ¼ cup

Ground cumin 1 tbls.

Ground coriander 2 tsp.

Red pepper flakes 1 tsp.

Dried oregano 1 tsp.

Cayenne pepper ½ tsp.

Salt TT

Ground beef (85% lean) 2 lbs.

Dark red kidney beans (15 oz. can) rinsed and drained 2 ea.

Diced tomatoes (28 oz. can) 1 ea.

Tomato purée (28 oz. can) 1 ea.

1. Heat the oil in a large sauce pan. Add the onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, cayenne, and 1 teaspoon of salt and cook, stirring often, until vegetables are softened, about 10 mins.

2. Increase the heat to medium-high. Stir in the beef, 1 pound at a time, and cook while breaking up the chunks until no longer pink, about 3 minutes per pound.

3. Stir in the beans, tomatoes, and tomato purée, and bring to a boil. Cover and simmer over low heat, stirring occasionally, for 1 hour.

4. Uncover and continue to simmer, stirring occasionally, until the beef is tender and the chili is dark, rich, and slightly thickened, about 45 minutes more. Adjust seasonings.

Broccoli Cheddar Soup Yield: 8 servings

Ingredients Amounts Whole butter 2 oz.

Onions, medium dice 6 oz.

Celery, medium dice 2 oz.

Broccoli, chopped 2 lbs.

Chicken velouté sauce, hot 2 qt.

Chicken stock, hot 1 qt.

Heavy cream, hot 12 fl. oz.

Cheddar Cheese, shredded 2 cups

Salt and white pepper TT

Broccoli Florets, blanched 8oz.

Method:

1. Sweat the onions, celery and broccoli in the butter, without browning, until they are nearly tender.

2. Add the velouté sauce. Bring to a simmer and cook until the vegetables are tender, approximately

15 minutes.

3. Purée the soup.

4. Return the soup to the stove and thin it to the correct consistency with the stock.

5. Bring the soup to a simmer and add the cream and cheese. Season to taste.

6. Garnish with the blanched broccoli florets

Sausages, Ballotines, Galantines, Roulades, and Terrines ausages are forcemeats that are stuffed into casings. Classically, sausages consisted of ground meat, usually pork, and seasonings. Today, sausages are made not only from pork, but also game, beef, veal, poultry, fish, shellfish, and even vegetables.

Sausages fall into three main categories:

Fresh sausages include breakfast sausage links and Italian sausages. They are made with fresh ingredients that have not been cured or smoked.

Smoked and cooked sausages are made with raw meat products treated with chemicals, usually the preservative sodium nitrite. Examples are kielbasa, bologna and hot dogs.

Dried or hard sausages are made with cured meats, then air-dried under controlled conditions. Dried sausages may or may not be smoked or cooked.

Dried or hard sausages include salami, pepperoni and soppressata.

SAUSAGE COMPONENTS

Sausage meats are forcemeats with particular characteristics and flavorings. They can have various textures ranging from course to fine.

Sausage casings fall into two commonly used categories:

1. Natural casings are portions of hog, sheep or cattle intestines. Sheep casings are considered the finest-quality small casings. Both hog and sheep casings are used to make hot dogs and many types of pork sausage. Beef casings are quite large and are used to make sausages such as ring bologna and polish sausage. Most natural casings are purchased in salt packs. In order to rid them of salt and impurities, the casings must be carefully rinsed in warm water and allowed to soak in cool water for at least one hour or overnight before use.

2. Collagen casings are manufactured from collagen extracted from cattle hides.

They are generally inferior to natural casings in taste and texture, but they do have advantages: Collagen casings do not require any washing or soaking prior to use, and they are uniform in size.

Natural Casings Collagen Casings

SAUSAGE STUFFING PROCEDURE

1. Rinse and soak the casings if using natural ones. Cut the casings into 4-6 foot lengths.

2. Prepare a forcemeat.

3. Thoroughly chill all parts of the sausage stuffer that will come in contact with the forcemeat.

4. Put the sausage in the sausage stuffer.

5. Slide the entire casing over the nozzle of the sausage stuffer. Tie the end in a knot and pierce with a skewer to prevent an air pocket.

6. Support and guide the casing off the end of the nozzle as the sausage is extruded from the nozzle into the casing.

7. After all the sausage has been stuffed into the casing, twist or tie the sausage into uniform links of the desired size.

Slide the casing over the nozzle of the sausage stuffer.

Supporting and guiding the casing off the end of the nozzle as the sausage is extruded from the machine into the casing.

Twisting the sausage into uniform links.

Breakfast Sausage Yield: 16 (2 inch patties)

Ingredients Amounts Pork butt, diced into ¼ inch pieces 2 lbs.

Fat back, diced into ¼ inch pieces ½ lb.

Kosher salt 2 tsp.

Black pepper 2 tsp.

Sage, fresh, finely chopped 2 tsp.

Thyme, fresh, finely chopped 2 tsp.

Rosemary, fresh, finely chopped ½ tsp.

Brown sugar 1 tbsp.

Nutmeg ½ tsp.

Cayenne pepper ½ tsp.

Red pepper flakes ½ tsp.

Method:

1. Combine diced pork with all other ingredients and chill for 1 hour.

2. Using the fine blade of a grinder, grind pork.

3. Blend well, then cook a small portion to test the flavor and texture. Adjust the seasonings.

4. Form into patties, or stuff mixture into casings. Refrigerate and use within 1 week or freeze for up to 3 months.

Portuguese Sausage Yield: 5 lbs.

Pork butt, course ground 4 lbs.

Paprika 2 tbsp.

Garlic, minced 2 tbsp.

Salt 1 tbsp.

Liquid smoke 2 tbsp.

Red wine 4 fl. oz.

Brown sugar 2 tbsp.

Black pepper, ground 1 tbsp.

Oregano, dried 1 tbsp.

Cayenne pepper 2 tsp.

1. Combine all ingredients and mix well. Refrigerate for several hours so that flavors can develop.

2. Stuff into casings or form into patties.

he French are famous for their contributions to the world of Terrines, galantines, ballotines, and roulades. One of the basic components for all these preparations includes a forcemeat. A forcemeat is a lean meat and fat emulsion that is established when the ingredients are processed together by grinding, sieving, or puréeing.

Depending on the grinding and emulsifying methods and the intended use, the forcemeat may have a smooth consistency or may be heavily textured and coarse. The result must not be just a mixture but an emulsion, so that it will hold together properly when sliced.

Forcemeats may be used for quenelles, sausages, galantines, ballotines, roulades, and terrines

Galantines are a forcemeat of poultry, game, fish, or shellfish, wrapped in the skin of the bird or animal, if available, and poached in an appropriate stock; usually served cold in aspic.

Ballotines are a charcuterie item similar to a galantine; it is usually made by stuffing a deboned poultry leg with a forcemeat and then poaching or braising it.

Roulades are made by wrapping a base product, anything from pork, chicken, beef, to wild game, around forcemeats or various fillings then poached or roasted.

Terrines are a coarsely or finely ground and highly seasoned meat, fish, shellfish, poultry and/or vegetable forcemeat baked in a earthenware mold, usually lined with pork fat, and served hot or cold.

POACHED PHESANT GALANTINE ROAST CHICKEN BALLOTINE

STUFFED CHICKEN ROULADE OCTOPUS TERRINE

T

Cornbread Stuffed Pork Roulade Yield: 1 Roulade

Pork Loin, 2-3 lbs.

Bacon, uncooked slices 8 ea.

Salt and pepper TT

Garlic powder TT

CORNBREAD STUFFING

Sausage, ground 8 oz.

Onion, small dice 1 cup

Celery, small dice ½ cup

Cornbread, prepared 6 cups

Sage, fresh, minced 1 ½ tbsp.

Egg 1 ea.

Chicken stock 1 cup

Salt and pepper TT

PREPARE CORNBREAD STUFFING

1. In a large skillet, cook sausage over medium-high heat, stirring often, until browned and cooked through. Remove from pan, transfer to a large bowl.

2. Add onion, celery, and ¼ cup water to pan. Reduce heat to medium; cook, scraping up brown bits with a wooden spoon, until vegetables soften. Season with salt and pepper. Add to sausage.

3. Add cornbread, sage, and eggs to vegetables. Pour ½ cup of chicken stock over stuffing, and toss gently. If needed, add up to ½ cup more broth, until stuffing feels moist. Reserve.

PREPARE ROULADE

1. Butterfly pork loin, place between plastic wrap. Pound to an even ¼ inch thickness. Season with salt, pepper, and garlic powder.

2. Spread cornbread stuffing over pork loin, leaving a 1 inch boarder on all sides.

3. Roll up roulade starting with one of the long sides. Reserve.

4. Line a cutting board with plastic wrap. Arrange bacon in overlapping strips. Cover with plastic wrap and using a rolling pin, roll until bacon is thinned and creates a sheet of bacon.

5. Remove top layer of plastic wrap. Lay pork roulade onto bacon sheet. Wrap bacon sheet around roulade and remove plastic wrap.

6. Tie roulade with butcher’s twine. Bake in a 350®F for 45-50 minutes or until internal temp. reaches

165®F.

7. Allow roulade to rest for 10 minutes before slicing.

Composed Salads alads can be defined as a single food or a mix of different foods accompanied or bound by a dressing. A salad can contain a wide variety of, but is not limited to;

meat, grains, fruits, vegetables, nuts, cheese, lettuce or no lettuce-the list is pretty much endless. A salad can be served as an appetizer, a second course following the appetizer, or even an entrée (especially at lunch).

The color, texture and flavor of each salad ingredient should complement those of the others, and the dressing should complement all the ingredients. Harmony is critical to a salads success-no matter what type of salad is being prepared.

Composed salads are made by carefully arranging items on a plate, rather than tossing them together. A main item, such as grilled chicken or shrimp, a serving of cheese or grilled vegetables, and so forth, is often set on a bed of greens. The salad is garnished and dressed. Some composed salads feature foods that have contrasting colors, flavors, textures, heights, and temperatures.

The pictures to the left are very different but are both considered composed salads. The dish on top is a competition level compressed fruit salad of watermelon, cantaloupe, mango, and kiwi, a passion fruit sorbet, and a poached granny apple with panko bread crumb coating and a goat cheese and mint filling.

Below is a grilled

Chicken Caesar salad.

The two salads have very little in common except that they are both considered composed salads.

SALAD GREENS

Salad greens are not necessarily green, some are red, yellow, white or brown. They are all, however, leafy vegetables. Pictured below are some common varieties of salad greens.

1. Frisée—the curled leaves tinged with yellow and green are slightly bitter in taste, have a crunchy stem, and add a lot of texture.

2. Arugula—possibly the most well-known variety of salad greens. Originating from the Mediterranean, this green tastes more peppery than bitter.

3. Endive—the unique oval shape, soft satiny texture, and slight bitterness all mean endive’s a great addition to any salad. It’s scoop like shape makes a great edible server.

4. Radicchio—pronounced “rah-dick-ee-yo,” you can find this deep-red-purple vegetable sold either as a compact round head, as pictured above, or shaped like its relative, endive.

5. Mizuna—also known as Japanese greens, it is sold as part of a premade salad mix but can be purchased loose at farmer’s markets or specialty shops. Mizuna has a relatively strong pungent flavor compared to other salad greens, but it won’t overpower a dish.

6. Escarole—related to frisée, this mildly bitter leafy green is large and crisp.

7. Baby beet greens—when the leaves of the beet tops are immature, they are tender and slightly spicy. The purplish-red veins are visually striking and can dress up any salad.

8. Watercress—has a peppery taste. Is sold in bunches, watercress has a tough, fibrous stem and small green leaves. Be sure to wash thoroughly, it is often grown in sandy soil.

9. Tatsoi—the small, rounded leaves of this Asian salad green have a mild, mustardlike flavor. The texture is similar to that of baby spinach.

10. Butter lettuce—a type of head lettuce, the leaves are soft and as the name implies, the texture is smooth like butter.

11. Romaine—this large leafy lettuce is stiffer than most; a thick center rib gives it a real crunch. The rib also gives this lettuce a slight bitter taste. This is the lettuce originally used when the Caesar salad was created.

12. Mâche—sometimes sold with its soil still attached, this salad green imparts a mild and slightly sweet flavor to a salad.

13. Oakleaf—the shape of this looseleaf lettuce’s leaves are similar to…