Culinary creation an introduction to foodservice and world cuisine
Bạn đang xem bản rút gọn của tài liệu. Xem và tải ngay bản đầy đủ của tài liệu tại đây (7.14 MB, 393 trang )
Culinary Creation
Culinary Creation
An Introduction to Foodservice and World Cuisine
by
JAMES L. MORGAN
AMSTERDAM • BOSTON • HEIDELBERG • LONDON
NEW YORK • OXFORD • PARIS • SAN DIEGO
SAN FRANCISCO • SINGAPORE • SYDNEY • TOKYO
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Library of Congress Cataloging-in-Publication Data
Morgan, James L. (James LeRoy), 1946–
Culinary creation : an introduction to foodservice and world cuisine / by James L. Morgan.
p. cm.
Includes bibliographical references and index.
ISBN 0-7506-7936-0 (pbk. : alk. paper) 1. Food service. 2. Cookery, International. I. Title.
TX911.M66 2006
647.95—dc22
2005027673
British Library Cataloguing-in-Publication Data
A catalogue record for this book is available from the British Library.
ISBN 13: 978-0-7506-7936-7
ISBN 10: 0-7506-7936-0
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Dedicated,
with all my love,
to
The Doctor
Contents
Series Foreword . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
xvii
Foreword . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
xix
Preface . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
xxi
Chapter 1
Overview of World Food and Foodservice . . . . . . . . . . . . . . .
1
The Chef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
3
The Culture-Bound Attitude . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
5
A Brief Overview of World Cuisine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
6
The Greeks Make Cooking an Art . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
7
The Romans Take Over . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
8
Catherine de Medici Goes to France . . . . . . . . . . . . . . . . . . . . . . . . . . . .
8
Boulanger Invents the Restaurant . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
8
Carême and Escoffier Modernize the Kitchen . . . . . . . . . . . . . . . . . . . . . .
9
Cultural Influences in the Mediterranean . . . . . . . . . . . . . . . . . . . . . . . . .
9
Africa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
10
Asia . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
13
The Caribbean . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
16
Latin America . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
17
The Stations of the Brigade System . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
19
Summary and Conclusion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
19
Selected Terms for Review . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
21
Review Questions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
22
Suggested Readings/Web Sites to Visit . . . . . . . . . . . . . . . . . . . . . . . . . . . .
23
Chapter 2
Keeping Your Customers and Employees Safe . . . . . . . . . . .
25
The HACCP System . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
27
Background . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
27
The Seven HACCP Principles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
27
vii
CONTENTS
Food Contamination . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
29
Biological Contamination . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
29
Chemical Contamination . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
34
Physical Contamination . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
35
Allergens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
35
Pest Control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
38
Sanitation and Hygiene . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
39
Sanitizing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
39
Personal Hygiene . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
41
Preparing and Storing Food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
42
Guidelines for Preparing Food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
42
Guidelines for Food Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
43
Safety in the Workplace . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
44
Professional Behavior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
44
Management Actions to Promote Safety . . . . . . . . . . . . . . . . . . . . . . . . .
45
Fire and Burns . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
45
Sharp Objects . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
46
Other Safety Precautions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
47
Summary and Conclusion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
47
Selected Terms for Review . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
48
Review Questions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
49
Suggested Readings/Web Sites to Visit . . . . . . . . . . . . . . . . . . . . . . . . . . . .
50
Chapter 3
viii
Your Tools . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
51
Cooking Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
53
Ranges and Cooktops . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
53
Ovens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
54
Steam Appliances . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
57
Broilers, Grills, and Griddles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
60
Deep Fryers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
62
The Shape of Things to Cook: Food Processors, Mixers, and Slicers . . . . . . .
63
Food Processors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
64
Mixers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
65
Slicers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
66
Cold Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
66
Pots, Pans, Bakeware, and Other Containers . . . . . . . . . . . . . . . . . . . . . . . .
68
Characteristics of Cooking Materials . . . . . . . . . . . . . . . . . . . . . . . . . . . .
68
Round Pots and Pans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
68
CONTENTS
Rectangular Pans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
68
Earthenware Cooking Containers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
70
Other Containers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
71
Knives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
71
Materials . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
71
Types of Knives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
71
On Sharpening and Truing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
73
Cutting Boards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
74
Other Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
74
Basic Hand Tools and Measuring Devices . . . . . . . . . . . . . . . . . . . . . . . .
74
A Few International Devices . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
75
Summary and Conclusion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
76
Selected Terms for Review . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
77
Review Questions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
77
Suggested Readings/Web Sites to Visit . . . . . . . . . . . . . . . . . . . . . . . . . . . .
78
Chapter 4
Introduction to Culinary Techniques and Principles . . . . . . . .
79
Mise en Place . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
80
The Basic Challenge Regarding Mise en Place . . . . . . . . . . . . . . . . . . . . .
82
Determining the Answer to the Mise en Place Question . . . . . . . . . . . . . .
82
Basic Knife Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
83
The Grip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
83
Basic Cuts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
83
The Components of Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
84
Nutrients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
84
Seasoning and Flavoring Your Food . . . . . . . . . . . . . . . . . . . . . . . . . . . .
89
Types of Heat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
94
Types of Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
95
Summary and Conclusion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
98
Selected Terms for Review . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
98
Review Questions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
99
Suggested Readings/Web Sites to Visit . . . . . . . . . . . . . . . . . . . . . . . . . . . .
100
Chapter 5
Planning and Documenting Your Culinary Creations . . . . . . . 101
The Basics about Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
102
Standardized Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
103
The Block Form for Standardized Recipes . . . . . . . . . . . . . . . . . . . . . . . .
104
ix
CONTENTS
Measuring . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
104
Converting Recipes to Larger or Smaller Amounts . . . . . . . . . . . . . . . . . .
109
Developing Menus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
110
Selecting the Foods to Offer on Your Menu . . . . . . . . . . . . . . . . . . . . . . .
111
Designing the Printed Menu . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
118
Summary and Conclusion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
120
Selected Terms for Review . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
120
Review Questions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
121
Suggested Readings/Web Sites to Visit . . . . . . . . . . . . . . . . . . . . . . . . . . . .
122
Chapter 6
The World of Stocks, Sauces, and Soups . . . . . . . . . . . . . . . 123
Stocks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
125
Brown Stock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
127
Chicken Stock and Fish Stock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
128
Japanese Fish Stock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
129
Vegetable Stock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
129
Bases . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
130
Sauces . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
131
Classic French Sauces . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
131
World Sauces . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
134
Soups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
139
Soup Toppings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
139
Unthickened Soups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
139
Thick Soups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
141
Summary and Conclusion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
143
Selected Terms for Review . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
143
Review Questions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
144
Suggested Readings/Web Sites to Visit . . . . . . . . . . . . . . . . . . . . . . . . . . . .
145
Chapter 7
Finger Foods: Appetizers and Sandwiches . . . . . . . . . . . . . . 147
x
Appetizers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
148
Canapés . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
149
Crudités and Dips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
150
Appetizers from Other Traditions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
151
Sandwiches . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
152
A Brief History of the Sandwich . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
152
The Sandwich’s Exterior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
153
The Sandwich’s Interior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
155
CONTENTS
Setting up the Sandwich Station . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
157
Classic Sandwiches . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
158
Summary and Conclusion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
159
Selected Terms for Review . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
160
Review Questions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
160
Suggested Readings/Web Sites to Visit . . . . . . . . . . . . . . . . . . . . . . . . . . . .
161
Chapter 8
Creating Salads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 163
Definition and History of Salads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
164
Salad Elements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
165
Parts of a Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
165
Categories of Salad Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
166
Regional Salad Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
166
Universal Greens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
170
Varieties of Salads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
171
First-Course Salads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
172
Main-Dish Salads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
174
Side-Dish Salads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
174
Cooked Salads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
174
Dessert Salads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
175
Dressings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
175
Vinaigrette Dressings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
175
Creamy Dressings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
177
Asian Dressings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
177
Salad Guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
178
Summary and Conclusion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
178
Selected Terms for Review . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
179
Review Questions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
179
Suggested Readings/Web Sites to Visit . . . . . . . . . . . . . . . . . . . . . . . . . . . .
181
Chapter 9
Creating with Meats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 183
Meat: Past and Present . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
185
Types and Cuts of Meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
187
Meat Inspection and Grading . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
187
Beef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
188
Pork . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
190
Lamb . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
190
Veal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
192
xi
CONTENTS
Components of Meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
194
Muscle and Connective Tissues . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
194
Fat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
195
Aging Meats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
196
Storing Meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
196
Buying Meats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
197
Cooking Meats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
198
Low Temperature or High Temperature? . . . . . . . . . . . . . . . . . . . . . . . . .
198
Moist Heat or Dry Heat? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
199
Is It Done Yet? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
200
Pathogens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
201
Offal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
201
Summary and Conclusion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
202
Selected Terms for Review . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
202
Review Questions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
203
Suggested Readings/Web Sites to Visit . . . . . . . . . . . . . . . . . . . . . . . . . . . .
205
Chapter 10
Creating with Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 207
xii
Poultry: Past and Present . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
208
Types of Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
210
Poultry Inspection and Grading . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
210
Chickens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
211
Turkeys . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
212
Ducks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
212
Geese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
212
Other Kinds of Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
213
Components of Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
213
Buying Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
213
Storing Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
214
Cooking Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
214
Trussing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
214
Fabricating Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
214
Doneness of Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
220
Dry-Heat Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
220
Moist-Heat Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
221
Summary and Conclusion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
221
Selected Terms for Review . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
222
Review Questions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
223
Suggested Readings/Web Sites to Visit . . . . . . . . . . . . . . . . . . . . . . . . . . . .
224
CONTENTS
Chapter 11
Creating with Seafood . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 225
Seafood: Past and Present . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
227
Types of Seafood . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
228
Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
228
Shellfish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
233
Components of Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
237
Purchasing and Storing Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
238
Determining Freshness of Seafood . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
239
Market Forms of Seafood . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
239
Seafood Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
240
Cooking Seafood . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
241
How to Kill a Lobster . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
241
How to Shuck an Oyster . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
241
Filleting a Round Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
241
Cooking Seafood . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
243
Summary and Conclusion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
245
Selected Terms for Review . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
245
Review Questions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
246
Suggested Readings/Web Sites to Visit . . . . . . . . . . . . . . . . . . . . . . . . . . . .
247
Chapter 12
Creating with Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . 249
Vegetables: A World Tour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
251
Asia . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
251
Central and Southern Africa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
252
The Mediterranean . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
252
Northern Europe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
252
The Americas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
252
How Cooking Affects Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
253
Effects on Texture . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
253
Pigments . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
254
Nutrients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
254
Description, Basic Preparation, Cooking, and Storage . . . . . . . . . . . . . . . . . .
255
Leafy Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
255
Stem Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
256
“Fruit” Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
256
Onions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
260
xiii
CONTENTS
Crucifers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
261
Roots . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
262
Mushrooms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
263
Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
265
Grains . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
266
Beans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
269
Convenience Vegetables: Frozen and Canned . . . . . . . . . . . . . . . . . . . . .
270
Pasta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
270
Summary and Conclusion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
271
Selected Terms for Review . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
272
Review Questions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
273
Suggested Readings/Web Sites to Visit . . . . . . . . . . . . . . . . . . . . . . . . . . . .
274
Chapter 13
Creating with Dairy Products and Eggs . . . . . . . . . . . . . . . . . 277
History of Dairy Products and Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
279
Milk Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
280
Nonfermented Milk Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
280
Cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
281
Fermented Milk Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
281
Cooking Milk Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
281
Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
282
Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
283
Fresh Cheeses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
283
Ripened Cheeses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
284
Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
286
Structure of an Egg . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
287
Grades and Forms of Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
288
Cooking Guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
289
Eggs around the World . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
289
Summary and Conclusion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
291
Selected Terms for Review . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
291
Review Questions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
292
Suggested Readings/Web Sites to Visit . . . . . . . . . . . . . . . . . . . . . . . . . . . .
293
Chapter 14
Basic Baking Principles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 295
xiv
History of Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
297
The Elements Used in Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
299
CONTENTS
Leavening . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
299
Sweetening . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
300
Flavoring . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
302
Stabilizing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
303
Thickening . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
304
Tenderizing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
304
The Bread-Making Process . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
305
The Effects of Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
307
Quick Breads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
307
Biscuit Method . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
308
Muffin Method . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
310
Summary and Conclusion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
310
Selected Terms for Review . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
310
Review Questions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
311
Suggested Readings/Web Sites to Visit . . . . . . . . . . . . . . . . . . . . . . . . . . . .
312
Bibliography . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 313
Glossary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 319
Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 349
xv
Series Foreword
The Butterworth-Heinemann Hospitality Management Series covers all aspects of the
management of hospitality enterprises from an applied perspective. Each book in the series
provides an introduction to a separate managerial function such as human resources or
accounting, to a distinct management segment in the hospitality industry such as club
management, resort management, or casino management, or to other topic areas related
to hospitality management, such as information technology, ethics, services management,
or culinary arts.
The books in the series are written for students in two- and four-year hospitality management programs, as well as entry- and mid-level managers in the hospitality industry.
They present readers with three essential features that they are looking for in textbooks
nowadays: the books are affordable, they are high quality, and they use an applied and tothe-point approach to hospitality management issues. The authors in the series are selected
because of their expertise and their ability to make complex materials easy to understand.
Culinary Creation: An Introduction to Foodservice and World Cuisine by Chef James Morgan
is the second text in this series. Because of his passion for food and the art of creating food,
his educational experience, his training with Le Cordon Bleu, as well as his incredible “way
with words,” Chef Morgan is perfectly suited to instill the same passion for culinary creation that he himself is known for in his readers. From the basic omelet to the most elaborate culinary creations, and from basic knife techniques to the most complicated safety and
sanitation issues, this book covers it all! Readers will enjoy Morgan’s style, and his “joie
de vivre,” his joy in life, as exemplified in his culinary, and literary, art. The book comes
with a wealth of extra information, enough to whet everyone’s appetite.
Students and educators alike will find affordability, relevance, and high quality in this
and all other texts in the series. As we say in the hospitality industry: welcome and enjoy!
Or, in this case, Bon Appetit!
Hubert B. Van Hoof, Ph.D.
Series Editor
xvii
Foreword
Chef Morgan has prepared an engaging and modern introduction to the world of culinary
creation that warmly invites the novice into not only the commercial kitchen, but also the
mind of the professional chef—chefs who use the world as their market, chefs who
combine the mastery of basic and classic cooking with flavors and traditions from many
cultures. Using many lively examples, Chef Morgan illustrates the dangers of “foodism,”
and emphasizes the need for professionalism, respect, and civility behind the scenes, as
well as in the front of the house.
As a long-time author, editor, and customer service analyst in the hospitality industry,
and educator at The School of Hotel & Restaurant Management at Northern Arizona University (A Leading Hotel School of the World®), I found myself saying “Yes!” to many of
Chef Morgan’s points, including the importance of sanitation, technical skills, communication, cost control, menu development, and artful presentation. He urges new culinarians to strive for professionalism from day one, remembering that chefs are given a level
of trust granted to few other occupations—to present products that not only enter the
human body, but also change it. Not forgetting the powerful psychological impact of food,
he celebrates how food connects us, creates memories for us, and opens us to the delights
of scent, texture, color, and flavor—in a primal yet simultaneously civilized way. His discussion of the universality of the sandwich, in all its cultural permutations, is delightful,
as is his matter-of-fact consideration of health, diet, and menu fads.
Hospitality students will enjoy this clear, well-written text, particularly the sidebars
dotted with interesting facts and thought-provoking questions. Chef Morgan’s book provides a great starting point for future chefs—encouraging them to step into and step up
to one of the most challenging, satisfying, and portable careers in the world.
Congratulations to Chef Morgan and Elsevier on this refreshing blend of passion, practicality, precision, and polyculturalism.
Dr. Marilyn E. McDonald
School of Hotel & Restaurant Management
Northern Arizona University
September 2005
xix
Preface
Consider the olive, the simple, green, pimiento-stuffed olive, used by the millions each
day in martinis, on appetizer platters, and in salads. It seems quite ordinary, doesn’t it? A
pickled fruit with the strip of another pickled fruit stuffed inside it.
But, think about it. What is the olive? It’s a fruit beloved for thousands of years by the
people around the Mediterranean Sea. What is the pimiento? It’s a strip from a red pepper
beloved for centuries by the inhabitants of . . . Mexico?!
Wait! How did this happen? How did a food from one side of the world get stuffed
inside a food from the other side? What massive, earth-shaking, historical events occurred
that made it possible for these two morsels to meet? And what unsung culinary genius
first had the idea of combining the two foods into one immortal creation?
These are types of questions that fascinate me about the world of cuisine. There are so
many foods out there on our planet—so many flavors, aromas, textures, colors, shapes,
and sizes. We have not yet begun to unlock the possibilities of how all these foods can be
combined and recombined into exciting variations.
It’s my hope, with this text, to introduce students to the vast array of ingredients that
exist in the world of culinary creation. It’s also my wish to stimulate the creativity of those
who want to pursue a career in the culinary arts by showing them just a few of the foods
that people of the world enjoy on a daily basis, so that they might also someday have a
brainstorm equal to the pimiento-stuffed olive.
About This Book
Culinary Creation provides you with the basic tools to create foods that will help you implement your own visions and make your own decisions about preparing the style of cuisine
you want to serve your customers.
The book does not limit itself to a view of cooking from a strictly European or
American perspective. In each chapter, you are not only provided with the classic techniques from the experts in the Western world, but you are also given examples of cuisines
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PREFACE
and techniques from other regions of our globe to help you appreciate the diversity of
tastes and culinary styles in other cultures. As you learn more about how cuisine interrelates, you’ll see that there is no such thing as regional cooking; there is only cooking.
A few words about the conventions used in this book. If a word is shown in bold type,
it is considered important enough for you to learn and understand. Such words may
appear on tests.
Although some standard cooking procedures are explained in this text, most of the
specific recipes are provided on the Culinary Creation CD-ROM in the back of the book.
The recipes are all word “searchable” and “printable” in Adobe Acrobat Reader. If you do
not have the current release of Acrobat Reader, you may download a free copy at
Adobe.com.
This text, for the most part, deals with savory food items like salads, appetizers, sandwiches, entrees, vegetables, and breads. Because the discipline of the patissier (the pastry
chef) is such a vast field on its own (and usually the basis for an entire curriculum of
study), this book does not attempt to cover such topics as cakes, pastries, and sweet fruits.
If you are interested in pursuing a career as a pastry chef, you are encouraged to investigate the programs at your local culinary schools.
James L. Morgan
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Overview of World Food
and Foodservice
Learning Objectives
By the end of the chapter, you should be able to
1. Explain how a culture-bound attitude can hinder your creativity in the kitchen
2. Name major culinary developments in Europe and the people who brought them about
3. Name some of the effects African cultures had on European cuisine
4. Describe some of the major foods of selected African, Asian, Caribbean, and Latin
American nations
5. Describe some of the mechanisms by which culinary ideas have crossed national
boundaries
6. Name the terms for commercial kitchen personnel and describe their responsibilities
Chapter Outline
The Chef
The Culture-Bound Attitude
A Brief Overview of World Cuisine
The Greeks Make Cooking an Art
The Romans Take Over
Catherine de Medici Goes to France
Boulanger Invents the Restaurant
Carême and Escoffier Modernize the Kitchen
Cultural Influences in the Mediterranean
Africa
Morocco
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CHAPTER 1
OVERVIEW OF WORLD FOOD AND FOODSERVICE
Ethiopia
Ghana
Asia
Thailand
Vietnam
China and Bao Xiang
Japan and Umami
India and Indonesia
The Caribbean
Latin America
Brazil
Nicaragua
Mexico
The Stations of the Brigade System
Summary and Conclusion
Selected Terms for Review
Review Questions
Suggested Additional Readings/Web Sites to Visit
“The discovery of a new dish does more for human happiness than the discovery of
a new star.”
—Jean Anthelme Brillat–Savarin (1755–1826), culinary writer
In this, our opening chapter, we will discuss “foodism”—that is, prejudice against the
foods of others. We’ll also talk about the history of food in various regions of the world
and give you some of the details regarding foods in those regions. We’ll introduce you to
the organization of the modern kitchen, and introduce you to the job titles and duties in
the brigade system used in many modern kitchens.
Today, more than at any time in the history of the world, food is a focal point of almost
every activity (Fig. 1-1). What’s a movie without a buttery tub of popcorn and a nest of
cheesy nachos? What’s a football game without a carefully planned tailgate party? What’s
a wedding without the lavish banquet? Admit it. The quantity, quality, and even just the
downright availability of food at a function can make the difference between a memorable
event and a boring obligation.
With few exceptions, food is beloved by the vast majority of humanity. Food often acts
as the central focus for our social interactions; it gives structure to our daily lives. Our
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