5/ Moist Heat Methods

• Those in which the heat is conducted to the food product by water or water-based
liquids.
Boil: to cook in a liquid that is bubbling rapidly and greatly agitated.
• Water boils at 212°F (100°C) at sea level.
Simmer: to cook in a liquid that is bubbling gently at a temperature of about 185°F
to 205°F (85°C to 96°C).
Poach: to cook in a liquid, usually a small amount, that is hot but not actually
bubbling.
• Temperature is 160°-180°F (71°-82°C).
Blanch: to cook an item partially and briefly, usually in water.
• Sometimes by other methods (as when French fries are blanched in deep fat)
Steam: to cook foods by exposing them directly to steam.
Cooking en papillote : refers to cooking an item tightly wrapped in parchment
paper.
• The item cooks in the steam formed by its own moisture.
Braise: to cook covered in a small amount of liquid, usually after preliminary
browning.
• Braising also refers to cooking some vegetables at low temperature in a small
amount of liquid without first browning in fat.
• Braised meats are usually browned first using a dry-heat method, then finished
with a moist-heat method.
• A braise consists of large pieces of food, at least portion-size, cooked by the
braising method
Stew consists of:
• Small pieces of food, bite-sized or slightly larger.
• Cooked either by the braising method (first dry heat, then moist heat) or by the
simmering method (moist heat only)

6/ Dry Heat Methods

Those in which the heat is conducted by hot air, hot metal, radiation, or hot fat.
Bake or Roast: to cook foods by surrounding them with hot, dry air, usually in an
oven.
• The term baking usually applies to breads, pastries, vegetables, and fish.
• The term roasting usually applies to meats and poultry.
• Cooking on a spit in front of an open fire may also be considered roasting
Barbecue: to cook with dry heat created by the burning of hardwood or by the hot
coals of this wood.
Pan Smoking: a procedure done in a closed container, using wood chips to make
smoke.
Broiling: to cook with radiant heat from above.
Grilling: done on an open grid over a heat source, which may be charcoal, an
electric element, or a gas-heated element.
Griddling: done on a solid cooking surface called a griddle, with or without small
amounts of fat to prevent sticking.
Pan-broiling: like griddling except it is done in a sauté pan or skillet instead of on a
griddle surface.
Sauté: to cook quickly in a small amount of fat.
Pan-fry: to cook in a moderate amount of fat in a pan over moderate heat.
Deep-fry: to cook a food submerged in hot fat.

7/ Sous Vide
French for “under vacuum”
• The term is applied to cooking foods that have been vacuum-sealed in plastic
bags.
• The heart of sous vide cooking is the precise temperature control it permits.
Critical safety factors for sous vide cooking:
• Know the rules established by your local health department.
• Use only the freshest, most wholesome foods from reputable purveyors.
• Chill all food thoroughly before vacuum packing. If you sear a food before
packing, chill it after searing and before packing.
• After packing, cook food at once, or immediately refrigerate or freeze it.
• After cooking, serve the food immediately, or chill it as quickly as possible.
• Thaw cooked food frozen in its package in the refrigerator.
8/ Nêu cấu trúc của các loại sốt mẹ.
* Tomato <= Tomato
- Tomato sauce
- Cream tomato
* Brown sauce (espagnole) <= Brown stock + brou roux
<= Fat (butter/oil) + flour
-Red wine
- Brown sauce
- Mushroom sauce
* Veloute <= white stock + white roux
- Chardonay sauce
- Onion sauce
- Cream sauce
* Hollandaise <= Egg yolks + clarify butter
* Bechamel <= Milk + white roux
- Cream sauce

9/ Viết menu
10/ Tính toán
Food cost percentage: The raw food cost or portion cost divided by the menu
price.
 Food cost percentage= Food cost: Menu price
To deter mine what the menu price is at a certain food cost percentage:
 Menu price = food cost: food cost percentage
Thực Phẩm
1/ THE GENERAL RULES FOR THE SERVING OF WINES
I. The progression of wines in a menu would be that light and delicate wines are
served before fuller-bodied wines, that simple wines are served before the higher
quality wines, and that young wines are served before the older wines.
2. When several wines are to be served with a menu the order of serving is
normally accepted as being first a dry white wine followed by red wine and
finishing with a sweet white wine.
3. Wines from several countries may be served with a meal pro- viding that there is
an affinity between the different wines and that they are accepted partners with the
food.
4. Champagne may be served throughout a meal with dry champagne being served
with all courses other than with the sweet course when semi-sweet champagne
would be better suited.
5. Rosé wines may also be served throughout a menu although it would be unusual
for a formal or special gastronomic occasion.
6. Dry white wines are normally served with fish, shellfish and white meats
7. Red wines are normally served with red meats and with the game
8. Sweet white wines are normally served with the sweet course.
9. Port is accepted as being ideal for serving with cheese anddessert

2/ What's purchasing?
Purchasing can be defined as a function concerned with the search, selection,
purchase, receipt, storage, and final use of a commodi following the catering policy
of the establishment
(search=> select=> purchase=> receipt=> storage)

3/ The purchasing function?

4/
The duties of the purchasing function will vary between establishments but
however, this role is covered and it will usually include aspects of the following:
1. Responsibility for the management of purchasing/procurement and keeping
purchasing records, recording the receiving and correct storage of goods.
2. The purchasing of all commodities within their responsibility.
3. Ensuring continuity of supply of those items to the user or departments.
4. Finding cheaper (for the same quality) and more efficient sources of supply
where this forms part of the job role.