ACF Cuts

ACF Cuts & Dimensions


These are the cuts that my Chef instructor gave us to practice in Food Prep Practical 1 in the Fall of 2011.

The American Culinary Federation

Fine Julienne - 1/16 x 1/16 x 2 inches long

Julienne - 1/8 x 1/8 x 2 inches long

Battonet - 1/4 x 1/4 x 2 inches long

Brunoise - 1/8 x 1/8 x 1/8 cubed

Small Dice - 1/4 x 1/4 x 1/4

Medium Dice - 1/2 x 1/2 x 1/2

Large Dice - 3/4 x 3/4 x 3/4

Tourne - Seven sided football shape cut (2 inches long)

Flute - Decorative cut for mushroom caps

Rondelle - Rounded slices with Varied Diameter

More information at: http://culinaryarts.about.com/od/knifeskills/ig/Basic-Knife-Cuts---Shapes/

Jon Bon Jovi Soul Kitchen

This is a great concept, maybe we could do something similar in St Louis area?

Jon Bon Jovi Soul Kitchen

Lord help me... had a final in my food prep class this morning. Had to make Eggs Benedict, Condesse, Chicken Consomme, Dice an onion, Small Dice, Juliene, Batonet, and Broinoise... Ended up with an A but my Hollandaise for the Eggs Benedict was underseasoned (truth is I forget to add any seasoning) but all he said was it needed a little bit more salt!
Same with Chicken Consumme though I did season it, it was very clear, no oil, or debris...
My Condesse was a little over cooked though he did not knock any points off as my cuts were good! Other cuts were satisfactory.... I need to sharpen my knives!

Next practical test in Bakeshop in two weeks!

Types of Glace

Types of Glace

This is for my midterm tomorrow....


Culinary Fundamentals, Pg. 308

• Glace de viande is made from Beef Stock.

• Glace de canard is made from Duck Stock.

• Glace de poulet (or Volaille) is made from Chicken Stock.

• Glace d’agneau is made from Lamb Stock.

• Glace de gibier is made from game stock.

• Glace de poisson is made from Fish Stock.

Productions Stages for Yeast Bread

Productions Stages for Yeast Bread

On Baking, Pg. 177

1. Scaling the ingredients.

2. Mixing and kneading the dough.

3. Fermenting the dough.

4. Punching down the dough.

5. Portioning the dough.

6. Rounding the portions.

7. Make-up: shaping the portions.

8. Proofing the products.

9. Baking the products.

10. Cooling and storing the finished products.


Credit for the picture goes to: http://www.cookingbaking.net/yeast-bread-greatest-little-secret/

Tomato Pesto Pizza with Italian Dried Salami

Tomato Pesto Pizza with Italian Dried Salami

I have been in the pizza business since I was 18, working off and on, in delivery as well as hand tossing them. During one point, I sold them as frozen, helping to develop the Sales and Delivery of the product. My son can critic a pizza telling you the sauce, sausage, and cheese that is used, due to this stint in selling frozen pizza. I love a good pizza and at one point, consumed pizza daily, some days multiple times! THE BREAKFAST OF CHAMPIONS!


This pizza that I made was on a 5-6" flat bread but could be made on any number of pizza crust. There are many options of pre-made crust or you could make your own fresh crust.



Tomato Pesto Pizza with Italian Dried Salami

1 piece Flat bread, 5-6"

2 tablespoons tomato Pesto, less or more depending on desire

1 clove Chopped Garlic

1/3 red onion, thinly sliced

1 pinch Tuscan Seasoning Mix

3 pieces salami, dry, thinly sliced

1 large mushroom caps, thinly sliced

2 ounces mozzarella cheese, Hand pulled and sliced, more or less per desire

1 ounce Italian 5 cheese blend, shredded

1/4 ounce Parmesan cheese


Directions

1. Gather ingredients, slice mushroom caps, slice onion, chop garlic and grate fresh Parmesan and set all four ingredients to the side.

2. Preheat oven to 400 F, coat pan of choice with non-stick spray.

3. Place Kangaroo Flat Bread on a plate for prep service.









4. Paint the flat bread with Bella San Luci Sun Dried Tomato Pesto Sauce.

5. Lightly sprinkle with Tuscan Seasoning Mix and Freshly Shredded Parmesan Cheese.

6. Spread sliced onion onto the crust.







7. Place 3 thinly sliced Italian Dried Salami's on the crust.

8. Place sliced Mushroom caps on crust.

9. Slice Hand Stretched Fresh Mozzarella, cut into strips, about or under 1/4"x1/4".









10. Place on pizza, evenly spaced.

11. Lightly sprinkle with Italian Blend Cheese.



11. Bake at 400 F for 12-14 minutes.

Sprinkle lightly with Fresh Grated Parmesan Cheese and slice into 4 slices.

ENJOY!!!

Soul Food Junkies

I went to a screening of Soul Food Junkies this evening at the MO History Museum in St Louis. I went mainly because it was about food and since I am a student of all things food, it was right up my alley. I am including a couple different teasers that Byron Hurt has posted on You Tube:



This film while primarily concerned with the diet of African American's, it should be a concern of all who eat. The film addresses that we as a nation have come to depend on fast food and food which is processed. As well as explores why African American's eat the foods they do and what health issues it may or may not cause.

The film shows discussion from individuals who are well know activist and leaders of various movements as well as segments from young people, grade school to college students. Addressing the need for people to return to where they raise theirr own foods.

I thought the film was well put together and thought out while failing to address the need to not only teach people about eating healthy food they raise but how to prepare the said food. Mr. Hurt indicated there would be a educational component to this film and I am hoping in this component there will be a segment on preparing healthy meals.

I highly recommend this film to all who are concerned with the foods in which they consume. Especially if they have concerns with the health of themselves and those they love. Mr. Hurt exposes his personal life throughout this film of his father's love of soul food (and as his sister says, he loved all food).