KITCHEN MANUAL

CREDO

If you want to be happy for one hour SLEEP

If you want to be happy for one day GO FISHING

If you want to be happy for your whole life LOVE YOUR WORK

Executive Chef - Martin Z’Graggen

INDEX

•A. Introduction

•B. Our Uniforms

•C. Personal Grooming and Appearance

•D. Our Tools •E. Description and Fact sheet of Kitchens

CHEF MZ

•F. Kitchen Organization Chart

•G. Kitchen Basics

•H. Hygiene, Safety and Cleanliness

•I. Kitchen Procedures and Policies

•J Basic Kitchen Knowledge

CHEF MZ

WELCOME TO LE ROYAL MERIDIEN Abu Dhabi

The aim of this kitchen manual is to give each member of the Kitchen Brigade a full

and complete understanding how our Kitchens function. It will help each individual to

understand and perform the daily duties as well as serve as a reminder and inspiration

at all times.

Each Kitchen employee will receive a copy of the first day of employment and shall

be signed for as acknowledgement of receipt and comprehension and shall surrender

on the last day of employment.

Extreme care has been taken in selecting YOU as a member of the LE ROYAL

MERIDIEN ABU DHABI Kitchen Brigade. During your induction and training

period, you will learn how to be a good member of this Brigade and how we will earn

our reputation for excellence in the Gulf.

Martin Z’Graggen – Executive Chef

B. UNIFORMS KITCHEN

Chefs Hat

white

Necktie

white

Chefs Jacket

white

Chefs Trousers checked

Apron white Torchon

Black Safety

Shoes

C. PERSONAL GROOMING AND

APPEARANCE

STANDARD

All guests should see well groomed staff with very smart appearance, smiling faces and receptive manner at all times

CLEANLINESS OF THE BODY

1. Take a bath frequently especially before reporting for duty 2. Apply deodorant or body talcum 3. Avoid using too much perfume

POSTURE

1. Always hold the body erect, with straight head and shoulders 2. Do not run or lean on pillars, chairs, tables, walls or service station 3. Stand at assigned station in an attentive and receptive manner

SKIN

1. Keep it clean and clear, wash often, drink plenty of water and obtain adequate sleep and exercise

2. If it is too dry apply moisturiser

HANDS AND NAILS

1. Wash hands after leaving the toilet and washroom 2. Keep finger nails short and clean at all times 3. Do not wear any nail polish 4. Do not bite nails instead use a nail clipper

TEETH

1. Brush teeth after all meals and rinse the mouth constantly 2. If wearing dentures, remember to have them on when on duty

FEET

1. Keep your feet clean and toenails trimmed 2. Foot powder is recommended if the feet smell 3. For extreme cases consult physician

FOOTWEAR

1. Wear footwear provided by the hotel only 2. Sandals should be of correct size 3. All sandal straps should be buckled

UNIFORMS

1. Wear only clean well pressed uniform that are free of stains 2. The uniform should be well fitted 3. Always wear name tags on duty 4. Exchange uniform as per the hotel policy 5. All headgear / sashes / pleats of the uniform should be well worn

JEWELLERY

1. Avoid wearing excessive jewellery whilst on duty 2. Only wedding band, engagement ring or watch is recommended 3. No ear studs for males 4. No bracelets

HAIR

Male

1. Keep hair short, neat and well combed and free from dandruff 2. Hair length must be at least one inch away from shirt collar 3. Shampoo hair frequently and do not overuse hair cream, spray, gel, mousse 4. Beards are not permitted unless with the consent from the personnel dept due to religious

reasons

5. Moustache if kept, must be neat & well trimmed 6. Always clean shaven when on duty

Female

1. Long hair must be tied up at all times 2. Bleaching and dying of hair is not permitted 3. Only black hair bands are allowed to keep hair from falling on the face

QUESTIONS

Why do you have to be well groomed in front of the customers?

Why should you only wear footwear approved by the hotel?

D. OUR TOOLS

KNIVES

Bread

knife

Carving

knife

Chefs Knife

Filleting

Knife Fish Filleting Knife Cleave

r

Salmon

Knife Slicing

Knife Steak Cutting Knife

Meat Cutting

Knife Butcher

Knife Deboning Knife

Pastry Knife Paring Knife Turning

Knife

Grapefruit Knife Carving

Set

Chefs Knives Set Veg.Fruit carving

Set

Kitchen Décor

Set

Ice carving

Set

E. DESCRIPTION and FACTSHEET

OF KITCHENS

1. INDEX

WHAT LOCATION

1. Receiving, Waste and Vegetable Area Ground Floor Ballroom 2. Artist Room Basement 2 3. Store Room Area Basement 2 4. Staff Restaurant Basement 2 5. Chef’s Office Basement 2 6. MK-Butchery Basement 2 7. MK-Hot Production Basement 2 8. MK-Garde-Manger Production Basement 2 9. MK-Room Service Line Basement 2 10. MK-Pastry & Bakery Basement 2 11. Stewarding Chemical Stores Basement 2 12. Stewarding Silver Store Basement 2 13. Diverse Operational Stores Mezzanine Floor Ballroom 14. BQT-Pantry Area 1 Ground Floor Ballroom 15. BQT-Pantry Area 2 Ground Floor Ballroom 16. Outlet KIT-Brasserie Ground Floor Lobby 17. Outlet KIT-Italian Ground Floor Lobby 18. Outlet KIT-Soba Ground Floor Lobby 19. Outlet-KIT-PJ’S Free Standing Off Premises 20. Outlet-KIT-ENT Center Free Standing Off Premises 21. Outlet-KIT-Al Fanar (rooftop) 31st Floor Tower Building

1. Receiving, Waste and Vegetable Area Ground Floor Ballroom PERSON IN CHARGE: Receiving Clerk – Finance Department To receive and control (Quality and Quantity) all Food Items delivered to the

Hotel Store Rooms or direct to the Kitchens (like Vegetables, Fruit and some

direct purchases from the Market list to the Outlet Kitchens

PERSON IN CHARGE: Chief Steward – Stewarding Department

The Waste room contains Paper, Glass and Food Wastage (Garbage), which is

collected from all over the Hotel and will be picked up once a day from outside.

The Food Waste has to be chilled.

PERSON IN CHARGE: Chief Steward – Stewarding Department

In the Vegetable Room we will clean and dispatch the received Fruit and

Vegetables to the appropriate Containers. Also minor peeling and cutting of some

Basic Vegetables and Fruit will be done if requested. After that it will go to the

Main Kitchen or the other Outlet Kitchens

2. Artist Room Basement 2 PERSON IN CHARGE: Artist – Kitchen Department

A workroom for the Artist in producing all kinds of decors, Showpieces etc.

Also a Storeroom for all ready made Showpieces and Décor.

3. Store Room Area Basement 2 PERSON IN CHARGE: Store Room Manager – Finance Department

Consists of General Store Room Items, Dry goods, General Purpose Chillier, Meat

and Fish Freezer as well Beverage Store Room.

All the Chefs can pick up their Requestion prior approved by Executive Chef or

Executive Sous-Chef pick up their Orders.

4. Staff Restaurant Basement 2 PERSON IN CHARGE: Human Resources Department (Main kitchen)

This is the Restaurant for all Hotel associates. The Main Kitchen is producing

daily Menus for Breakfast, Lunch, Dinner and Midnight Snacks

5. Chef’s Office Basement 2

This is the Office of the Executive Chef.

All Matters relating Kitchen and Stewarding has to go through this Office. Like

for eg. all Working Schedules, Market lists, Menus, Recepies, Requisitions etc…..

A Daily Chef’s Briefing (Supervisors) will be held there at 10:30

6. MK-Butchery Basement 2 PERSON IN CHARGE: Chef Butcher – Kitchen Department

The Butchery is producing all Meat and Seafood Cuts for all Kitchens.

7.MK-Hot Production Basement 2 PERSON IN CHARGE: Sous-Chef – Kitchen Department

This Kitchen is producing all Hot Food for BQT, Staff Restaurant, Shuja, Royal

Club, Brasserie Hot Buffet Food Lunch and Dinner. and any Bulk production

like Stocks and Sauces for any Outlets

8. MK-Garde-Manger Production Basement 2 PERSON IN CHARGE: Sous-Chef– Kitchen Department

This Kitchen is producing all Cold Food for BQT, Staff Restaurant, Shuja, Royal

Club, Brasserie Cold Buffet B’Fast, Lunch and Dinner and any Bulk production

like Dressings, Sauces etc… for any Outlets

9. MK-Room Service Line Basement 2 PERSON IN CHARGE: Sous-Chef – Kitchen Department

This Kitchen is functioning like an Outlet Kitchen. Hot, Cold and Desserts are

being served out from there. The Kitchen runs 24 Hours offering B’Fast, All Day

Dining and Over Night Snacks Menu.

10. MK-Pastry & Bakery Basement 2 PERSON IN CHARGE: Ex. Pastry Chef – Kitchen Department

This Kitchen is producing all Pastries, Desserts for BQT, Staff Restaurant and All

Outlets, also Brasserie Desserts-Breads Buffet B’Fast, Lunch and Dinner. As well

all Breads-Bakeries etc.. for all Outlets, BQT etc….

11. Stewarding Chemical Stores Basement 2 PERSON IN CHARGE: Chief Steward - Stewarding Department

Here we store all Chemical and Cleaning products as well Cleaning Utensils.

Only the Chief Steward can dispatch Cleaning products and Utensils.

12. Stewarding Silver Store Basement 2 PERSON IN CHARGE: Chief Steward - Stewarding Department

Here we store all the Silver Items we have in the Hotel like, Cutlery, Chafing

Dishes, Platters, Stands etc… Also the Silver Burnishing machine is in there.

As well the Office of the Chief Steward.

13. Diverse Operational Stores Mezzanine Floor Ballroom PERSON IN CHARGE: Kitchen and Stewarding Department

Here all Departments have their Stores. For Kitchen and Stewarding we store our

extra Kitchen Utensils, diverse Décor and Showpieces.

Stewarding has his Stores for Plates, Crockery, Cutlery, Glasses, Racks, Trolleys,

chafing Dishes etc…

14. BQT-Pantry Area 1 Ground Floor Ballroom From here we send, set up all Items for Ballroom Functions-Events regarding

Food, Service, Clearing Station, etc…

15. BQT-Pantry Area 2 Ground Floor Ballroom From here we send, set up all Items for Ballroom Functions-Events regarding

Food, Service, Clearing Station, etc…

16. Outlet KIT-Brasserie Ground Floor Lobby PERSON IN CHARGE: Sous-Chef – Kitchen Department

This Kitchen operates individually and for 24 hours. For the Brasserie we serve

Buffet B’Fast, Lunch and Dinner. A la carte we serve B’Fast, All Day and

Overnight Snacks Menu. For the Pool Bar the Snack Menu. For the Lobby Lounge

the a la carte Menu. For the Tea lounge the a la carte Menu as well the High Tea

Buffet (Afternoon).

PHASE TWO: also serving Illy Coffee Bar and Cocktail-Cigar Lounge

Tea-Lounge has small Back pantry with Dishwasher, Fridge and Coffee machine

Pool Bar has small Back Area with Glass washer, Fridge, Bar Station, cooking

facilities, etc…..

17. Outlet KIT-Italian Ground Floor Lobby PERSON IN CHARGE: Italian Chef – Kitchen Department This is our Fine Dining Italian Restaurant serving a la carte Lunch and Dinner

Menu. Special Features is the Front Pizza Oven as well the Antipasti Bar.

18. Outlet KIT-Soba Ground Floor Lobby PERSON IN CHARGE: Sous-Chef – Kitchen Department This is our Noodle-Sushi Restaurant with Live Cooking-Preperation. We serve from Lunch-Dinner

time an a la carte Menu.

19. Outlet-KIT-PJ’S Free Standing Off Premises PERSON IN CHARGE: Sous-Chef – Kitchen Department This Kitchen also runs individually and serves Lunch, Afternoon Snack and

Dinner a la carte Menu.

20. Outlet-KIT-ENT Center Free Standing Off Premises PERSON IN CHARGE: Sous-Chef – Kitchen Department PHASE TWO

21. Outlet-KIT-Al Fanar (rooftop) 31st Floor Tower Building

PERSON IN CHARGE: Sous-Chef – Kitchen Department Existing. This is our Modern Fine Dining Restaurant. We serve Lunch and Dinner

a al carte Menu.

PHASE TWO (new Concept)

F. Kitchen

Organization Chart

___________________________________________________

2nd

PHASE

Executive Chef

Ex. Sous-Chef

Ex. Pastry Chef Italian Chef

Jr. Sous-Chef

Amalfi

Jr. Sous-

Chef Cold

Sous-Chef

Hot/MK

Sous-Chef

Brasserie Chief

Steward

Sous-Chef

ENT Center

Sous-Chef

Oriental Asst. Pastry

Chef

Jr. Sous-

Chef PJ’S

Artist

Chef

Butcher

Chef

Baker

Sous-Chef

Al Fanar

Asian Chef

de Partie

Soba

G. Kitchen Basics

KKIITTCCHHEENN BBAASSIICCSS

1.1. Kitchen Department Standards 1.2. Kitchen General Standards 1.3. Operation and Presentation Standards 1.4. Kitchen Ethics and Professionalism 1.5. Cooking Today 1.6. Communication within and other Departments

1.1 Kitchen Department Standards A During the Absence of the Executive Chef is the Executive Sous-Chef or Senior Chef in charge responsible for the whole Kitchen Operation.

B All Employees must arrive on time and in full Uniform to start their shift All Uniform must be clean. Every day you must change your Uniform..

C All employees have a high standard of peronal hygiene, daily showers, washing hands after each work task (SOP Ecolab washing Hands), cut Hair, , cut Fingernails, etc....

D The attitude of each member of the Brigade has to be always high and always cooperative with other coworkes in the Kitchen and the Hotel.

E Employees of the Kitchen can only be in the kitchen during their working Hours (Shift). The Kitchen is not a Meeting Point!!

F All Employees of the Brigade have to comply and understand the local Laws about handling and storing Food. Also the International Standards of HACCP has to be applied at all times. The inhouse cleaning schedules have to be followed without any excuses (in coordination with the assigned Cleaning Company – Ecolab) G All Employees are 100% aware of the following Procedures: Fire, Safety and Hyginen Standards, Local Hotel Policies, First Aid, Burns, Cuts, Emergencies, Evacuation and handling Chemicals. All these things will be training either at the Induction or then further in the specific Outelts (on-the-job Trainings)!!! H All Kitchen-Stewarding Duty Lists have to be followed at all times. I All Log Books, Temp. Controls, etc.. as per Hotel Food Safety Manual has to be complied fully at all times.

1.2 Kitchen General Standards

Basis

A Standard Recepies have to be followed at all times correctly.These Recepies have been developed in accordance with the Ex. Chef, Ex. Sous-Chef, Chef de Cuisines and Sous-Chefs. B All Standard Dishdescription sheets, Pictures, MEP list for a la carte Service have to be coplied at all times. With every new Menu or change these Description and Pictures has to be done in advance accordinly then further in on-the-job Training for the Staff!!

C All a la carte Orders have to be prepared a la minute!!

D All Food for Banquets, Buffets, Caterings etc.. have to be prepared at the same day when they will be served. D Silverplatters, Plates, Silver Grockery, Glas etc... cannot be used at any circumstances as a storage or cooking utensil.

Food Products

A All Food Products have to comply with our Quality Standards and then have to be prepared at their best condition.

B Frozen Products have to be stored by minimum minus 18 C at all times. C Fresh Products cannot be kept too long outside at room temperature. And OF COURSE under no circumstances to be stored on the Floor.

D All Food Products have to be stored at the right Place, right Temperature, right container, covered and labeled with production and expire date at ALL TIMES.

E For all Food Product Groups or MEP are assigned Storage Areas, Coolers and Chillers.

Kitchen and Working Stations

A All Coolers, Chillers and Drawers have to be in spotless conditions

B All Working Areas, Kitchens, Kitchen Areas must be in hygienic clean condition and for the Production of Food organized and always nice and tidy.

1.3 Operation- und Präsentationsstandards A IT IS THE KITCHEN’s LAW that all Dishes have to be prepared as shown, trained and as per Recepies and Dishdescriptions (Pictures) and as well of the excact and precises instruction of the Chef in charge.

B When an order arrives the Kitchen, the Chef in charge has to announce the order clearly to his staff. The Dish then has to be prepared as mentioned in 1.3 A and in the fastest manner, highest quality(proclaimed Standard) possible and then passed on to the Service .

QUALITY AND PRESENTATION CANNOT BE JEPORDIZED AT ALL!!!!!!!!!

C All Service Utensils like Silverplatters, Plates, Glasses, etc.. must be stored cleaned and at the right place or store room Area. This is very important in order to provide a more efficiant and faster Service to the customer. All Plate rims, etc.. which cannot be used for putting Food have to be whipped properly before the Dish leaves the Kitchen.

D If an employee is not sure if the product or the dish is not in accordance with our proclaimed Quality Standards, he must consult the Chef in charge in order to make the decision. E We do not store Left overs or over productions in our Freezers!!!!

F In the case that a Dish returns to the Kitchen from the Customer (complain) the chef in charge have to inspect the Dish and act accordingly and also keeps the Dish aside for the Inspection by the Executive Chef or Executive Sous-Chef. In the meanwhile (if Guest required) to prepar in the fastes possible way a new dish.

1.4 Kitchen Ethics and Professionalism

A The modern Chef

ART

Cooking is a personal expression and provokes the senses like tasting, seeing, feeling, etc..

PROFESSIION

The Basics-Technique you have to know (been teached) in order to be successful and efficient in your daily work!

PROFESSIONALISM

Focusing on the intelect of the Chef which has to have the knowledge to put ideas and new techniques into reality. The Chef also needs the Know-How to put Tasks into action and to manage accordingly. .

A Professionalism and Code of Ethics

Seeing, understanding, respecting and the will to achieve the Best in the culinary field in physical, social, economical and cultural Objective towards the society.

B Kitchen professionals pledge on the following - I have a positive attitude and responsibility towards my profession , I am top

motivated and I will be an example to all my colleges to positively influence to achieve higher standards and excellency

- I am proud to be a chef and make advertisiemt for my trade towards third party people.

- I am cooperative with Trade Colleges to advance and develope our profession.

- I achieve the best Quality and Standards at he best price and with thwe best work moral and efficiancy and time.

- I have the will and the understanding, my knowledge to share with my collegues in order to create an atmosphere of learning and positively training.

- I accept ideas of others as long they increase my knowledge and performance as well the economical aspect.

- I always want to achieve the highest quality possible in order to satisfy guests, employer, employees and myself.

- I am always fair, cooperative and respecting other people. - I am alwys ensuring that the standards of hygiene, Security and Health is

adhered to at all the times towards my colleges, employer and guests. - I respect and take care of the Kitchen Utenslis, machines and Materials of our

trade at all times.

- I respect the beauty of the Product (Food) and swear of the constant search and development of seeking the best Quality product avalaible.

- I am awlways ensuring that I am neat and clean and following my perosnal grooming Standards in order to present and show my professionalism towards my trade.

- I am open minded and honest, respecting belongings of others and not abusing belongings others to my own benefit.

- I take the interest of the Company I am working for serious and put procedures and General Standards into place

- I am avoiding activities which put the Compnay, myself or even our trade into a bad light..

1.5 Cooking Today Cooking developed parallel with the society as an Art and Sience. With that our trade achieved the Status to be a profession with a bright future in order to achieve higher Life Standards, better Tastes and more freedom (sparetime) to learn and develop worldwide. All this points contributed to a, better understanding of Eating and Drinking. With todays modern transport systems we can have all avalaible products in our Kitchens at all times. and work with them.

THE RAW PRODUCTS ARE THE CHEFS BASE TO PRODUCE QUALITY AND INSPIRING DESIGNING MENUS.

The chef is influenced from the products (seasonal) which will make him use for his Dishes and Menus. .

The Following Points you have to remember at all times:

- Really Good Chefs having a holy mission, philosophy, perfectionist and almost single minded towards their profession.

- The sucess depends on the smallest details!! - Do not forget always to taste to feel and to see around yourslef in order to

discover new things to develop. - Artistic Garnishes, Arrangements and presentations are very important. But to

complicated Things are the enemy of a good cooking. Extravagnza garnishes and not matching Garnishes YOU HAVE TO FORGET!!.

- To useand practice your knowledge. To use the right cooking technique for the right product!

- At all times to observe and practice Hygiene, Safety and Health Standards.

A. What is Cooking

- Biologie Sience of the nature and Food Products.

- - Economie

The school of origin of all Food Products, Transport and - - Physiologie

The process of Food Products and Taste . The effect of Food for healthy and sick humans. Psychologie To determine of the physiolocical effects of good and bad Food for Guests and humans in general. Erkennen der psychologische

- Administration The professional chef whos has not the knowledge or and Talent of managing, organizing, motivating, designing, calculations, etc.. is wasting his time.

- Esthetic Cultivating and developing the Beauty, feeling for forms and colours influecing the preperation and presentation of Dishes and Menus in good Kitchens.

THE CHEF IS ALWAYS AN APPRENTICE

1.6 Internal Communications and with other Departments It is of high importance that godd relations between Kitchen Department and other dDepartments are in place.

The Key Contacts from the Kitchen Brigde to other Departments are:

- Other Kitchens, Stewarding,etc - To know and understand what other Departments need.. - Store Room

Pick up of ordered Store Room Food Items, to maintain and loook after all Store Room Items

- Purchasing Purchasing the best products at the best price in the best season

- To manage and handle all Suppliers - Receiving - To receive and check the Quality, Quantity on ordered Food Items - FB Cost Controller - Calculating Recepies, keeping Inventory Lists, etc.. - Engineering

to maintain and service our machines and equipments and for Events where we need electrical or technical assistance.

- F&B Office to have and get the Best printed Menus , to collect and File all Work requests, Purchasing requests, etc

- Banquets Operation and Sales to host the Best Banquets and catering Events possible, to sell and upsell our beautiful menus , Buffet decorations etc....

- All Service - Outlets to achieve the confidence of the waiters in order to sell and upsell our Menus and Dishes at all times.

- Housekeeping Cleanliness of the Hotel Rooms and public Areas, Flower Dekkorations, etc.

- Lingerie to have the cleanest Uniforms and table Linen as well cleaning Rags at all times

- HR Office all our personal Information, Ticketing, Vacation leave, medical assistance, welfare of us all, etc..

- Accounting - Receiving the appropriate figures (Foodcost), receiving our paycheck, etc.....

The employees of the Kitchens are always cooperative towards other Departments. We are always friendly and willing to help!!

•H. Hygiene, Safety

and Cleanliness

22..HHyyggiieennee,, SSaaffeettyy aanndd CClleeaannlliinneessss 2.1 First Aid 2.2 Fire Prevention 2.3 Working Rules (Safety) 2.4 On the JobI juries, Accidents Rules and procedures 2.5 Handling of Cleaning and chemical Material 2.6 KitchenHygiene

2.1 First Aid General Rules:

1. Save Lifes and helps if someone in shock 2. Help someone who is injured eg putting a band aid on

33.. Take notes in order to inform the doctor or hospital excactly

FFIIRRSSTT AAIIDD TTIIPPSS::

- SHOCK! Do not move the person, put the head into a lower position and keep legs up.. If there is no heartbeat or breathing, give mouth to mouth or heart massage. If conditions allow it to do a Blood Transfer

-

- ELECTRICAL SHOCK To get the pewrson loose from the cable or machine. But make sure that you are isolated. mouth to mouth or heart massage if necessary

-

- BURNS to put the burnt are into icewater for 30 minutes. To give the person saltwater to drink!!

To report an Emergency

1. To contact Manager on Duty 2. To give details about the person like Address, Name, etc.. 3. To stay with the Person still medical help arrives. To give information

about given First Aid or any other usefuk Information.

2.2 Fire Prevention General Understanding It is the responsibility of each Employee to know where are the emergency exits, where are the fire distingluisher. The Employees Life and Life of others depends on that!!!! Everybody has to st4rictly follow the following in order to avoid Fire Emergencies: -Only smoke where it is allowed -All machines and equipment have to be used properly and as per manual! -Garbage has to be disembarked properly (do not throw burning wastage into the garbage bin)

Fire Alarm

- Stay calm - Do not spread panic - Do not run - Do not scream - Do not use elevators

A. If you discover a Fire, activate Fire Alarm, inform manager on Duty where the Fire is located.

B. To fight the Fire (Fire Distinguisher) as long there is no danger to yourself!!! C. If necessary to assist and help by the evacuation of Guests and Employees,

otherwise follow instrucxtion by the Fire Fighting Brigade or Secuirty Manager

Correct using of Fire Distinguisher

FIRE DISTINGUISHER WITH ARE FOR:

Carbon Dioxid (CO2) for any kind of Fire with a distance of 70 cm

Dry Powder same

Water for Wood, Furniture and Linen

Fire Blanquet for Oil Fires

2.3 Working Safety Rules 1. All new Employees will be instructed by their Supervisors in their respective

Department regarding of using all kinds of machines and Equipments following the Safety Manual Standards! Also all Fire Exit Doors, Fire Distinguisher, etc.. has to be shown and expalined

2. All Employees have to be on duty only in full Uniform. Employees with long Hair have to wear a Hair net (The hair has to be nice and tidy under the Hair net!!

3. Employees are not allowed to work barfoot, topless or without socks.All Employees are advised to wear Safety Shoes which are slippery proof! .

4. Employees who work on a machine have to have all buttoms closed

5. Jewlery, Earrings, etc.. are not allowed to be worn during Duty Hours.

6. Employees are not allowed to drink alcohol during Duty Hours

7. Machines and Equipment have to be checked if put together correctly before using!! Please follow Safety Instructions and Manuals!!

8. Befor an Emplyee uses a Machine or Equipment, he has to consult the Handbook or ask for instruction from his supervisor

9. All Employees have to be focused on what they are doing (concentartion) 10.

11. If a Product (Food) is given to another Employee it cannot be thrown!!! 12.

13. If a machine, Equipment or installation defect, you have to inform your supervisor immedaitely!

14. All Employees have to know the Manulas and Safety Rules of all machines and Equipment used in the Kitchen. The Leaders will carry out periodically on-the-job training!

15. Employees are not allowed to sit on Kitchen tables, Machines etc.. 16. Gas, Machines, etc.. have to be turned off if not in use!!

Our Knives

1. When you hold a knife in your hand do not daydream, concentrate on what you are doing

2. Always cut away from yourself

3. When you clean the knife alweays keep the Blade away from you.

4. Always use Cutting Boards (colour system)

5. Always put your knifes claen and properly stored in your

6. A sharp knife is safer than an unsharpend knife

7. Never put a knife into a sink or areas which nobody can see!!

8. If a knife falls, let it fall doo not try to catch it!!

9. Only use the knifes for what they are made for!! Cutting, Chopping FOOD!!

10. Never walk around with a knife in your hand!!

HOW TO AVOID DIVERSE INJURIES:

1. Cuts Use Knifes correctly (right knife for the right cutting Task). To keep knifes always clean,sharp, never store food in galss containers!!.

2. Burns Every pan or pot in the Kitchen is HOT!! To keep pot and pan hndles away from the stove, never dep fry wet food products! To follow the instructions of the manulas for conco-ovens, staemers etc., Steam is the most painfull and dangerous Burns you can get!!!!..

3. Electrical Shock To check every electrical equipment, tool if defect or not, do not stand in water when operating an electrical equipment or tool, to use and apply the manulas and instructions of eacvh electrical machine and tool in the Kitchen.

4. Falls Always wear Safety Shoes!!, ask for help when you have to carry heavy things, do not spill any water and oil on the floor, if it happens immedaitely ensuring that it will be cleaned up properly and dried!!!,.

2.4 On the Job Injuriesd, Accidents Rules and Procedures

Rules

Any kind of injury or accident during duty hours has to be reported immedaitely to the direct Supervuisor. After that the Injury, Accident Form has to be filled out and passed on to the Executive Chef’s Office on the same day! .

Procedures

The Executive Chef (Supervisor) will give the form to HR Department for further processing. Only after accepting by HR Departmernt it will be in power! If the Accident, Injury happens not during Duty Hours the Duty manager has to be notified immediately!.

The inhured person has to be sent to a doctor or Hospital with the advise from the Hotel Nurse only!!.

The HR Department togehter with executive Chef will investigate hiow it came to an injury or accident and will recommend improvments aor action in this matter..

If the findings are that this accident, Injury occured in not following and apppliying Hotel Rules and regulations, Manuals and Instructions, furhter action will be taken to the people involved.

2.5 Handling of Cleaning and chemical Material

Basic Rules

1. Cleaning Material, Chemicals etc.. has to be stored in a seperate Store Room!.

2. When you use such Chemicals you have to check the Code#, the Number according to Cleaninmg Schedules Plan (via Hygiene Company) expire Date. After usage it has to go back to the same are as taken!.

3. strict control and storage of these Products (via Chief Steward) l

4. Issues of these dangerous articles has to be done like a Store Room ordert.

Responsibilities

Chefs, Sous-Chefs, Supervisors, Chief Stewrads etc...

- To ensure that all Employess received training handling, usage and storage of such dangerous articles in cooperation with Hygiene Company,.

- The Executive Chef has to be informed about any changes of product or handling immediately

- New employees or new products have to be carefully trained on the job, (see cleaning schedules plan and usage of chemiclas for cleaning)

- You are responsible that all dangerous chemicals have a clear signage and properly stored in the operation.

All Employees

- All Saftey Rules have to be followed

- All Instructions, Trainings given have to be applied at all times.

- If you are not sure, you have to ask your direct Supervisor

2.6 Kitchen Hygiene

Rules

1. Please refer and apply the Kitchen Hygine Cleaning Plan in your section.

2. It is the responsibilty of each employee to know and applying these Plans at all times!!

3. Strict weekly controls will be carrried out by the Executive Chef’s Office!.

4. Each employee has the knowledge of HACCP and local Food Hygiene Laws and is responsible in adhereing and applying them at all times. .

4. Any Employee not following these Hygiene Standards will be warned and finnaly dismissed!!

Very Important Points to adhere and following up:

- Garbage Bins must be coverd at all times

- All Fridges, Freezers, Storage, Drawers etc... must be at all times in a proper, clean and tidy status.

- Machines, Equipment, Racks, etc. Which are rosty are not allowed to use and must be thrown away or repaied!

- Wooden Racks, etc.. are not allowed to be used!

- No Aluminium is allowed in our Kitchens!!

- All Machines, Equipment, Tools must be properly cleaned after usage (if necessary must be desinfected-Slicer machine, etc..)

- Wash your Hands after each working Task or Break!

- Wash and disenfect your hands after usage of Toilet!

- If a Cooler is defect or Temperature to hight, please inform immediately your supervisor!

- Close the Doors of Coolers, Freezers, etc.. after usage.

- Do not store anything on the floor!

Basic Storage Rules

- Products to store in the appropriate containers

- Left Over Food (Buffet) to cool down as fast as possible (Blast Chiller) and to use up immediately!

- Do not mix cold and hot Food together!!

- Never mix raw and cooked Food togetherNiemals rohe und gekochte Waren mischen

- All Products must be stored covered - All Products must carry the Sticker Production Date, Expire Date

Cooling

Storage in Cool Areas has the following machanical impact

Fruit and Vegetables +4 - +6C Meat and Meat products +1 - +3C Dairy products +2 - +4C Seafood +0 - +3C

Air Humidity should be around 85-90%. High Humidity helps in not drying out and shrinking (Quamtity Wate) of products..

Air circulation is controled from the Generator of the Coolong System.

Freezing

Meat consists of 75% Water in which diverse minerals and salts are a major component. Thats why the best Temperature for freezing Meat is –2till -4 C where not all parts will freeze at the same time!

Deep freezer temperature for storage must be at all times minimum –18C for all products!

Blast Freezing

The product must be spread out flat on trays or racks to achive a equal cooling process..

-40 till -50 C for . 20-30 Minuten

Prevention of Food Poisoning and contamination

You cannot determine just from the outside that a product is contaminated or fit for human consumption: The following points you have to apply at all times, Personal Hygiene, Cleanliness, clean working Places and Environment, correct stioarge of Products, correct handling of Product, knowledge of HACCP and Hygine Standards, Knowlegde of Product, Temperature probes, etc.... ..

Measurements

1. Employees which have a virus or bacterial infection are not allowed to work in

the Kitchen! 2. Insect Killer in all Food Preperation Areas 3. Produced, cooked food has to be processed as fast as possible 4. All products must be stored properly at all times.

. •I. Kitchen

Procedures and

Policies

66.. KKiittcchheenn PPrroocceedduurreess aanndd PPoolliicciieess 6.1 Working Schedules procedures 6.2 Vacation procedures 6.3 Knifes policy Messer Regelung 6.4 Uniform Policy 6.5 Ordering Procedures and Policies 6.6 Procedures for Recepies, Dish and Duty Lists 6.7 Chefs Meetings 6.8 Key Policies 6.9 Kitchen Log Book

6.1 Working Schedules procedures PERSON IN CHARGE:: CHEF DE CUISINE, SOUS-CHEFS, SECTION HEADS

The above mentioned Staff has to prepare a weekly working schedules to their operationl needs and give to Chef’s Office by Wednesday (Morning Briefing) for aExecutive Chef’s approval..

Every Employee has to give in Day off wishes oor preferences at least 1 week in advance. If operation allows will be given. Too late wishes will not be considered!

Vacation, Days in lieu, Trainings etc.. has to be filled in on the working schedules!.

At the 18 of each month all Sections have to fill out the Attendance Sheet with the necessary supporting document for PH and Days in lieu taken. Then the executive Chef will approve it and hand it over to FB Secretary. IMPORTANT. No Attendance Sheet=No Pay!!.

6.2 Vacation procedures PERSON IN CHARGE:: CHEF DE CUISINE, SOUS-CHEFS, SECTION HEADS

The above-mentioned Staff is responsible to give to the Executive Chef a Vacation plan of their respective Staff by September for the next year. This is necessary in order to plan accordingly!!.

6.3 Knifes policy Every Employee has a Knife drawer with key. This drawer must be kept clean at all times! No unnecessary Items can be stored there!!!! Every Emplyee will receive a basic set of Chef’s Knife against a signature! Remeber the Knifes will always be the Hotels property! By end of work contract or dismmisal the knifes have to be given back. Any Knifes missing, the Epmloyee has to pay for it!!

.

6.4 Uniform Policy Every Employee will receive a full set of Chef’s Uniforms. For Chef de Cuisines, Sous-Chefs Black Trousers, White Jacket, Black Buttons, Name on Jacket printed, torchon For Rest of Staff Checked Trousers, Chefs Jacket, white Buttons, white necktie, Name tag, Torchon. The Uniform has to be changed daily as per Uniform Room Timing. Golden Rule: Dirty back, clean getting. Every Body will receive Black Safety Shoes!! Housekeeping will issue cleaning rags. Under no Circumstances you are allowed to clean with Torchon or napkins!!!!!

6.5 Ordering Procedures and Policies PERSON IN CHARGE: EXECUTIVE CHEF, EXECUTIVE SOUS-CHEF, CHEF DE CUISINE,

SOUS-CHEFS, SECTION HEADS

In general NO STAFF is allowed to make an Order without Executive Chef’s Knowledge or authorisation! For the Outlet Kitchens are special Internal Market List forms which have to be filled out and signed by the respective Supervisors

Every Order form, Store Room, Market List, etc.. is valid if signed by the above mentioned Staff. If not signed the executive Chef will not proceed with this order!!!!

You are advised to keep your Par Stock level (Drygoods) to a bare minumum at all times!!!!

In the case (emergency) you need something from the Store Room after Hours, we have to conbtact the Duty Manager. The Store Room Order Sheet hhas to be filled out and to be presented next day in your Kiytchen Log Book!!.

Market List

Daily (except Fridays and PH) you have to pgive the Internal Market Lits Order Sheets, Vegetable-Fruit Orders to Chef’s Office for the next Day!!

Store Room Orders

Daily (except Frisdays and PH) you have to give the Store Room Order Sheets to for the next Day to Chef’s Office..

General Store Room Items

Latest by 14:00 every Wednesday to give General Store Room Order to Chef’s Office for next Day delivery!!.

Cleaning Material Items

Every Sunday and Wednesday will be issuing Time via Chief Steward for Cleaning Utensils, Chemicals etc... Please fill out the appropriate STW-Form.

Stewarding Ordering Sheet for Chafing Dishes, Grockery, Glasses, Silcverware, etc....

Orders for Chafing Dishes, Grockery, Glasses, Silverware, etc. Have to be filled out and palced to Chef’s Office (see STW-Form) least two days in advance of Event. The requesting Section will be responsible of these Items and hhave to retun it back to the Chief Steward. Any missing Items will be charged to your Section (P&L)

6.6Procedures for Recepies, Dish Description, Duty Lists PERSON IN CHARGE : EXECUTIVE SOUS-CHEF, CHEF DE CUISINES, SOUS-CHEFS, SECTION HEADS

The above mentioned Staff is responsible that all Standard Recepies, Dish descriptions, MEP Lists, Duty Lists and all other relevant Lists which are implemented by the whole Kitchen Management Team is visible, trained on, implemented and at all timers updated (if necessary)

All Employees have to follow these minimum Standards and Insteructions given by their Supervisors at all Times!!!!

6.7 Chef’s Meetings PERSON IN CHARGE: EXECUTIVE SOUS-CHEF, CHEF DE CUISINES, SOUS-CHEFS , CHIEF STEWARD, SECTION HEADS

Every Day (except Fridays) at 10:30 will be our Daily Chef’s Briefing where daily operational Issues will be discussed, very im[portant messages and instructions passed on, etc Once a month we will holding a Kitchen-Stewarding Meeting with All Staff Memebers in order to share Information and to listen to each other!!!!

Every Outlet-Chef, etc... has to hold aslo a daily Briefing with his Staff in order to maintain a regular flow of necessary information!!!!

6.8 Key Policies Person in charge: All Employees Any Member of the Kitchen-Stewarding Department who needs access to an Area (Kitchen) has to get the keys from Security and has to return them back to Security (all with signature). Anything missing, damaged etc.. During this time will be very thoroughly investigated and followed up towards the employee who signed for it. Internal Kitchen Keys like (fridge’s, dry Stores, Cabinets etc..) has to be managed by the Supervisor of this Section and always has to be passed on to the next Shift. One Copy has to remain with the Executive Chef’s Office. Any Misconduct will result in disciplinary Action!!!

6.9 Kitchen Log Book Every Kitchen (Supervisor) has to fill out at the end of the Duty Shift the respective Log Book with all adequete Information in it, signed and put into their Pigeaon Whole. The executive Chef will read through all Log Books, signs and keeps the record on a monthly base!!!

J Basic Kitchen

Knowledge

77.. BBaassiicc KKiittcchheenn KKnnoowwlleeddggee 7.1 Training 7.2 Weights and Measurments 7.3 Tips and Tricks in the Kitchen 7.4 Kitchen Language and Product Knowledge 7.5 Basic Cooking Methods 7.6 Equipment and Kitcehn Machines

7.1 Training A. Teamwork

B. Sucess

The Success of the Hotel in all Aspects is the performance of All Employees

READY AT ALL TIMES

ALWAYS AN EYE FOR DETAILS

ATTITUDE

All Employees have to be at all times :

- Ready - To listen to our custiomers and deliver excellency - To have a positive attitude towards the Job

C. How People Learn

The 5 Senses

We have 5 ways how we can take information in:

- Touching - Seeing - Hearing - Tasting - Smelling

If we show/explain to someone something new (practical), are touching (Senses) a big role how the learning person can phiscally touch the explained. The most tasks are trained the best by repeating!!.

What we learn theoretically ,seeing (Sense) should be used not only and not to often!!.

Hearing (Sense) is alsi very important, but should not be used too much eaither. Better in combination with other Senses.

Taste and Smell only have limited impact. But they are very important especially in Kitchen and Service operation and production!!.

I HEAR I FORGET I SEE I REMEMBER I DO I UNDERSTAND

WWhhiicchh MMeeaassuurreemmeennttss hhaavvee ttoo bbee aapppplliieedd iinn oorrddeerr tthhaatt rreeaallllyy lleeaarrnniinngg hhaappppeennss??

- During explainations and demonstartions - To ask Questions - The trained to let practice - Further development of the trained

HHooww ccaann wwee hheellpp tthhee ttrraaiinneeeess ttoo rreemmeemmbbeerr wwhhaatt tthhee hhaavvee bbeeeenn ttrraaiinneedd oonn!!

- Logical presentations and Information - Collection of Ideas - To practice and repeating - Visual Aids

WWhhyy ddoo wwee wwaanntt tthhaatt tthhee ttrraaiinneeeess aarree ddeevveellooppiinngg aanndd rreemmeemmbbeerrss tthhee tthhiinnggss wwee ttrraaiinneedd??

If the Trainee cannot remember the trained things we showed him, we have to start from the beginning again. Corrective Action will be then the first step to achieve the SOP again

WWhhiicchh ffaaccttoorrss hhiinnddeerr tthhee ttrraaiinneeee ttoo bbee ttrraaiinneedd ??

- Noise Disrupption - Temperature tired, no interest - Bored visual distractions - Fear Privat and Job related Problems

Big Ego Tired Sick

The Trainer has to find an intersting way of presenting the Task. With that he will stimulated the Trainees concentartion!!

WWhhyy ppeeooppllee lleeaarrnn??

- Personal Pride Pride in the Job - Personal interests Promotion - Ambitions Interest in new things - Respect Praise

AASS LLOONNGG AA PPEERRSSOONN IISS NNOOTT MMOOTTIIVVAATTEEDD TTOO LLEEAARRNN,, HHEE//SSHHEE WWIILLLL NNEEVVEERR LLEEAARRNN!!!!

On the-job-training Every Chef de Cuisine, Sous-Chef , Supervisor has to carry out/conduct on-the-job Trainings (see Form). This Training is training people on our SOP’S and daily routine Tasks. Every Employee who receives a training like that has to sign for receiving it in order to ensure taht he received the necessary Training in achiev ing the SOP!!! Every Month these reports have to be given to Executive Chef for approval.

Training outside the Hotel or by others!

A. Courses, further education, cross Training, etc... has to be approved by Executive Chef in accordance with the HR Training Plan and career development!

B. The Executive Chef will always look strive and encourage to get and hold special training for products etc....

C. Internal Trainings by supplying companies liek Chemicals etc.. will be conducted in accordance with the Hotel Training Plan and it is a must for each employee to attend!

7.2 Weights and Measurments

Temperatures

Celsius Fahrenheit

110 225 160 325 200 400 240 475

Weights

Gramm Ounce

30 1oz 100 3 ½ oz 450 1 lb 1000 2 lb 3 oz

Liquid Measurements

Milliliter

5ml 1 Tee spoon 15ml 1 Table spoon 120ml 1/3 pint=7 fl oz 600ml 1 pint=20 fl oz 2750ml 5 pints

American Measurements

1 Pint = 16 fl oz 1 Cup = 8 fl oz 1 gal = 4,5 lt 2 pint = 1 qt

Old French Measurements

1 Cuillere a cafe = 1 Tea spoon = 5ml

1 Cuillere a bouche = 1 Table spoon = 15ml 1 Cuillere a soupe = 1 Soup Spoon = 25ml 1 verre a liquer = 1 Table Spoon = 15ml 1 Cuillere a pot = 4 Table Spoon l = 60ml 1 tasse a cafe = 5 Table Spoon = 75ml 1 verre a Bordeaux = 6 Table Spoon = 90ml 1 verre = 7 fl oz = 200ml

Old German Measurements

1 dkg = 100gramm 1 Loth = 12-16gramm 1 Quentchen = 3,65gramm bis 19 Jahrhundert, danach 1,67gramm

Length Measurements

CM INCH

2,5 1 10 4 25 10 35 14

Conversion Formula

1. Oz to change into Gram = Oz x 28.35

2. Gram into Oz = Gramm x 0.35

3. Inches in CM = Inches x 2.54

4. Fahrenheit in Celsius = Fahrenheit minus 32, x 5, : 9

5. Celsius in Fahrenheit = Celsius x9, :5 plus 32

7.3 Tips and Tricks in the Kitchens WHAT? WHAT TO DO?

Too much Salt A. Add a lot freshly chopped herbs

B. Mix 50/50 Apple Vinegar and Sugar till

the salt is neutralised

Too much Sugar 1 Teaspoon Lemonjuice or Apple Vinegar

Too oily or fat to put some Lettuce Leaves and take out

immediately (it will absorb the oil/fat)

No Overcooking To add Butter or oil by cooking Pasta,

Noodles or Rice

No Overcooking by Potatoes to add a little vinegar in the boiling salt

water

Yeast Dough’s to put all ingredients into a plastic bowl

with lid (air tide), to put in hot Bain-Marie

till the lid opens itself. To do this twice in

arrow. The effect is the Yeast Cakes etc..

will be very light!!

Green Peas To add a sugar cube to the boiling salt

water, the colour will stay always green

Blanching of green Vegetables To add a little Baking Powder to the

Boiling Salt water, it will stay longer

green!!

Bread To put a small Celery Root Skin into the

Plastic Bag or Bread Box where you store

the Bread and it will stay longer fresh

Fish Frozen Fish to defrost in Milk, will take the

Freezer Taste

Lettuce Leaves will stay longer fresh if wrapped in

Newspaper

Lemons to put in warm water for 15 minutes and

they will give double amount of juice when

squeezing!!

Sauerkraut at the end of cooking to add Maizena -

Cream mixture-it will always stay white!!

Dough’s, Sauces, Reductions, Crème, etc.. Always add a pinch of Salt, helps for the

emulation!

Dough’s Always add a little Lemon juice, will help

the starch in the flour to combine

Silver To add a piece of Aluminium when

washing silver ware

7.4 Kitchen Language and Product Knowledge

A A la minute - Cooked to order. A La, Au, Aux - French terms meaning "served with" or "served in the manner of". Abalone - A mollusk, related to a sea snail, similar in flavor to a clam. It may be cooked by various methods and is best suited to very long or very short cooking times. Also called "Awabi" in Japanese cuisine and "Loco" in South American cuisine. It has been over-harvested and is very expensive when available. A small amount is being commercial raised. Achar - Very spice relish from the cuisine of India and the Caribbean Islands. Achar may be made from fruits an//d vegetables. Acidulated Water - A mixture of water and a small amount of vinegar or lemon juice, used to purify or prevent discoloration in meats and vegetables. Adobo - Paste or sauce made from chiles, vinegar, and other seasonings. Used as a seasoning for meats. Adzuki Beans - Small reddish brown beans. Agnolotti - A small half-moon shaped ravioli. Aiguillette - Long, thin slices of poultry breast or some other meats. Ail - French word for "garlic". Aioli - A cold egg and oil emulsion with olive oil and garlic. Many variations of this sauce are made. See the definition under rouille. Ajo - Spanish word for "garlic". Al Carbon - Spanish term for a dish relating to grilled or containing meat. Al Dente - A term, meaning "to the bite", used to describe the correct degree of doneness for pasta and vegetables. This is not exactly a procedure, but a sensory evaluation for deciding when the food is finished cooking. Pasta should retain a slight resistance when biting into it, but should not have a hard center. Al Forno - Italian term describing a dish cooked in the oven. Al Pastor - A term used in Spanish and Italian referring to a dish cooked in the style of shepherd cooking, usually over a grill or spit. Albumen - The protein of egg whites. Alfredo - A pasta sauce originally consisting of butter, cream, and the finest parmesan cheese available. Modern versions add garlic, peas, and less expensive parmesan. All of these will make fine sauces, but nothing can compare to the original version. Allemande - A sauce made of Veloute (usually veal), a liaison and lemon juice. Almond Paste - A sweet paste made from finely ground blanched almonds mixed with powdered sugar and enough glucose or syrup to bind it together. Amandine - A French term for any dish with almonds. Alternate spelling is almondine. Amchoor - Sour, unripe mangoes that are dried and sold in slices and powder. Its primary use is in Indian cooking, giving foods a sweet/sour flavor. Anchoiade - A dip made of pureed anchovies mixed with garlic and olive oil. Raw vegetables and bread are served with this dip. Andouille - A sausage made from the stomach and the intestines of pork. The sausage is dried and smoked, then boiled or steamed to finish cooking.Andouille sausage is used regularly in Creole cooking, but it is popular in French cooking as well. The Creole version of this sausage is much spicier than those made in France. Angelica - Licorice flavored stalks from these plants are candied and used primarily in pastry making. Angelica is also used to flavor liqueurs. Anna Potatoes - The name for a potato pancake made of thin slices of potato which are assembled in concentric circles and cooked with liberal amounts of butter. The cake is then baked until crisp and golden brown. Annatto Seed - Also called achiote seed, these seeds are used as a food coloring and a spice in cooking from Latin America and Southeast Asia. Antipasto - 'The Italian word for snacks served before a meal. These are dishes to peak one's appetite, not quench it. This may consist of one or more dishes of all types of food. Common elements of an antipasto table are cured meats and salamis, olives, marinated vegetables, and cheese. Arrowroot - This is a starch similar in appearance and qualities as cornstarch.

Arroz - Portuguese word for "rice". It is not a Spanish term. Artichoke - A name shared by three unrelated plants: the globe artichoke, Jerusalem artichoke and Chinese (or Japanese) artichoke. Considered the true artichoke, the globe artichoke is cultivated mainly in California's mid-coastal region. It is the bud of a large plant from the thistle family and has tough, petal shaped leaves. They are available year-round, with the peak season March through May. Buy deep green, heavy for their size artichokes with a tight leaf formation. Asafetida - A spice used in India and the Middle East for cooking or as a condiment to be sprinkled over food after it has been cooked. It has a bitter taste and a pungent aroma similar to garlic and truffles. Aspic - A jelly made from stock, fumet, wine, or fruit juices used to mold dishes. These preparations are often elaborately decorated for use on buffets. Both savory and sweet foods are set in aspic. Cubes of aspic are a common garnish to fine pGtTs and foie gras. Aubergine - The French word for eggplant. Aurore - This is a term associated with sauces that have tomato puree or concasse added to it.

B Baba - A small cake made from enriched yeast dough, often flavored with candied fruits, and soaked with a rum or Kirsch syrup after baking. This dough is also used to make the larger savarin. Baekenhofe - An alsacienne stew made of pork, lamb, and beef layered with potatoes and onions. The meat is first marinated in wine and herbs for a minimum of 24 hours, then assembled and baked in a paste sealed casserole until the meat is buttery tender. The juices are reduced and the top is browned under the broiler. Crisp bacon and fried leeks are used to garnish this dish. Bagna Cauda - Meaning "warm bath", this is a dip made of anchovies, olive oil, and garlic. Unlike the French anchoiade, this is served warm and is not emulsified. Bread and raw vegetables are served with this dip. Bain-Marie - Simply a water bath. It consists of placing a container of food in a large, shallow pan of warm water, which surrounds the food with gentle heat. The food may be cooked in this manner either in an oven or on top of a range. This technique is designed to cook delicate dishes such as custards, sauces and savory mousses without breaking or curdling them. It can also be used to keep foods warm. Baked Alaska - A dessert comprised of sponge cake topped with ice cream and covered with meringue. The dessert is then placed in a hot oven to brown the meringue before the ice cream can melt. Baking Powder - A leavening agent combining an acid with bicarbonate of soda to form the gas which enables baked products to rise. The chemical reaction between the acid and the soda produces carbon dioxide to leaven the product. The most common form of baking powder is the double acting variety, which produces gas upon mixing and again at high temperatures. Always store this tightly covered. Baking Soda - A leavening agent which is used as an essential ingredient in baking powder. When used alone as a leavener, recipes must include some type of acid to neutralize the resulting sodium carbonate in the finished product. Buttermilk, yogurt, sour cream, and citrus juice are adequate acid to use. You may also use baking soda to help neutralize the acid in recipes that call for large amounts of fruit. Baklava - A very sweet dessert made of layers of flaky pastry filled with a mixture of ground nuts and sugar. The pastry is sliced, baked, and brushed with a honey syrup flavored with lemon or rose water. Ballottine - A pƒt‚-like dish in which forcemeat is stuffed back into the boneless carcass from which the forcemeat was made. This may include fish, poultry, game birds, or even some cuts of meat. The mixture is wrapped in muslin and poached or braised. These dishes may be served hot or cold.

Balsamic Vinegar - A wonderfully fragrant vinegar made from the juice of Trebbiano grapes. The juice is then heated and aged in wooden barrels, evaporating and concentrating in flavor. The resulting vinegar is deep rich brown with a sweet and sour flavor. Well aged balsamic vinegars are very costly, some reaching an astronomical $200 an ounce. Most balsamic vinegars found in the US are not "aceto balsamico tradizionale", but un aged balsamic vinegar. These vinegars lack in body and flavor that the well-aged balsamic vinegars possess, yet have a fair sweet and sour balance of flavor not found in any other vinegars. Bangers - British colloquial term for sausages. "Bangers and mash" are sausages and mashed potatoes. Barding - The practice of wrapping lean cuts of meat to be with thin slices of back fat. The converse of this is larding, in which long strips of fat are inserted into the cut of meat to keep it moist during cooking. Barquette - A small oval shaped pastry shell with either sweet or savory fillings. Basquaise - Food prepared in the style of Basque which often includes tomatoes and sweet or hot red peppers. Bavarian Cream - A cream made with pastry cream lightened with whipped cream and stabilized with gelatin. This cream may then be poured into molds, or used as a filling for cakes or pastries. Bavarian cream is often flavored with fruit purees or alcohol. Bearnaise - This is the most notable of all the hollandaise sauce variations. It is made with a wine and vinegar reduction flavored with tarragon. This sauce makes a good companion to grilled meats and fish. Bechamel Sauce - This is a white sauce made with milk or cream and thickened with a roux. Bechamel sauce is generally used as a base for other more complex sauces, though it may be used alone for binding or moistening. Beignet - A French term for a type of doughnut. Dough or batter is deep fried and dusted w/sugar or glazed with a flavored syrup. Belle Helene - Best known as the name of a dessert with poached pears, ice cream, and chocolate sauce. It is also a term used in French cookery as a name for a garnish to grilled meat dishes. Benne Seeds - An African term for sesame seeds. Beurre Blanc - An emulsified sauce made of a wine or vinegar reduction blended with softened butter. This may be flavored in many ways, for fish, vegetables, and poultry dishes. This is a very tricky sauce and does not hold for long periods of time. Because of this, modern versions add a touch of cream to stabilize the sauce for longer periods of time. Beurre Manie - A mixture of flour and butter kneaded to a smooth paste. This is then used in small quantities to adjust the thickness of sauces and stews. The sauce must then be boiled briefly to remove the starchy taste of the flour. For this reason, beurre manie‚ is used in situations where only a small quantity is needed. Biscotti - Dry Italian cookies flavored with almonds, chocolate, or anise seed, used for dunking in coffee and sweet dessert wine. Bisque - A rich shellfish soup made with the shells of the animal. The soup is enriched with cream and Cognac and garnished with pieces of the shellfish meat. This name is also used to describe vegetable soups prepared in the same manner as shellfish bisques. Bistella - See pastilla for a definition. Blanch - Cooking foods in boiling water for a brief period of time. This applies primarily to vegetables so as to reduce their final cooking time. But blanching may be done to fish or meat as well. Blanquette - A stew of white meats, usually veal, without initial browning. The sauce is thickened with roux and enriched with cream. Blini - A small pancake made of buckwheat flour and leavened with yeast. These pancakes are often brushed with large amounts of melted butter and served with caviar and sour cream. Other versions may be made of vegetable purees or semolina flour. Blintz - A stuffed crepe or thin pancake. The filling is usually made of a fresh cheese or cottage cheese, and often topped with fresh fruit or fruit preserves. Boletus - A family of wild mushrooms known for their rich taste and meaty texture. Porcinis and cepes are two members of this family of mushroom.

Bollito Misto - An Italian stew consisting of various cuts of meat, including zampone, boiled in a rich broth with vegetables. The whole dish is served with cornichons, pickled onions and a variation of chutney called mostarda di Cremona. These are whole or large pieces of fruit cooked in a spicy mustard flavored syrup. Other common sauces are salsa verde and mayonnaise. Bordelaise - This is a term primarily used to describe a brown sauce that includes shallots and red wine. Some versions of this sauce include slices of bone marrow added at the end of cooking. Fish dishes with this name will be cooked with white Bordeaux wine. Borscht - A rich soup from Eastern Europe containing beets or cabbage. Other ingredients may include potatoes, beans, meat or sausage. The best known of these soups is a cold version based on beets and served with sour cream, but hot versions are very common. Bouchee - A small round puff pastry shell used for sweet or savory fillings. Boudin - Smooth sausages of two types. Boudin blanc contain veal, pork, and chicken. Boudin noir are made with blood and rice or potatoes. The latter type are popular in European and Creole cooking. Bouillabaisse - A rich fish stew from southern France. This was once a poor man's meal made of any fish available. Modern versions include lobster and shrimp. The broth is flavored with garlic, orange peel, fennel, and saffron. Olive oil is added to the stew and rapidly boiled to blend it into the broth. The stew is served with croutons and rouille, a variation of aioli. Bouquet Garni - A sachet of herbs, containing parsley, thyme, and bay leaf. Variations may include rosemary, marjoram, fennel, leeks, celery leaves, and black pepper. Bourguignonne - Foods cooked in the style of Burgundy. This includes red wine, mushrooms, pearl onions, and bacon. Bourride - Another fish stew from southern France. Here the broth, in which large pieces of fish are poached, is strained and thickened with aioli. The two are then served together in shallow bowls with bread or croutons. Bran - The outer husk of grains such as wheat, containing a high percentage of fiber. White flours have the bran removed. Whole wheat flours may contain all or part of the bran. Brandade - A puree of salt cod mixed with olive oil and potatoes. Another version of brandade is covered with Gruyere cheese and browned in the oven. Both are served with croutons. Bresaola - A cured and dried beef filet from Italy with a more delicate texture but stronger flavor than that of prosciutto. A Swiss version of this is called bundnerfleisch. This style is pressed into a rectangular shape and has a bit drier texture than bresaola. Both are served thinly sliced with bread and fruit or pickled vegetables. Brioche - A very rich bread with butter and eggs. Brioche is baked in many shapes though the brioche e tete is best known. The dough can be flavored with nuts or candied fruit, as well as herbs and spices. It may also be used to wrap foods like coulibiac. Slices of toasted brioche are the perfect companion to foie gras and gravlax. Brochette - Skewers of meat, fish, or vegetables that are grilled over a flame and simply served. Brunoise - A very fine dice usually applied to vegetables. Bruschetta - Grilled slices of bread brushed with olive oil and fresh garlic. This was the original garlic bread. Bucatini - Long, narrow tubes of pasta usually served with a hearty meat sauce. Buffet - A vast array of hot and cold foods, often elaborately garnished. Bulghur - Cracked wheat made from the whole kernel that has been cooked and dried. Most commonly used in breads and tabbouleh salad. Butter - A cooking and eating fat that is made from sweet or sour cream and, by federal law, must contain a minimum of 80% butterfat. Butter absorbs odors easily and is highly susceptible to rancidity. To avoid either of these problems, store butter in the refrigerator no longer than 2 weeks. For longer storage, butter may be frozen for up to 6 months without deterioration. Butter-Cultured - Cultured butter is butter churned from cultured cream (cream fraiche). Most butter produced in the U.S. before 1920 was cultured butter, but in the 20's, the U.S. Government guaranteed the sale of every pound of butter produced, so quality became a non-issue and sweet cream butter prevailed. Buttermilk - Originally a by-product of butter making, buttermilk is commercially produced by adding lactic acid culture to skimmed or partially skimmed milk.

C Calabacita - A variety of summer squash found in Latin American and Mexican cooking. Calamari - The Italian word for squid. Caldo Verde - A Portuguese soup made from a sharp flavored cabbage, potatoes, broth, and olive oil. Sausage is then cooked in the soup. Calzone - A half-moon shaped pizza turnover, often served with sauce over the top rather than inside. Canape - Small open-faced sandwiches served as snacks or for lunch. They may be served hot or cold, but they are often elaborately garnished. Cannelloni - An Italian dish made of sheets or tubes of pasta filled with meat, cheese or fish, sauced and baked au gratin. Variations of this use thin pancakes, called crespelle, which are similar to crepes and are filled and cooked in the same manner as the pasta. Cannoli - A crisp pastry tube filled with sweetened ricotta cheese, chocolate chips, and candied fruit. Cinnamon and vanilla are common flavorings for this cheese mixture. Caper - The pickled bud from the caper bush which is used in sauces and as condiments for smoked fish and nicoise salad. Capicolla - A coarse Italian pork sausage. Usually highly seasoned, this sausage is served cold, thinly sliced, as for prosciutto. Capon - A castrated chicken that is savored for its delicate taste and texture. Once castrated, the chicken would become fattened, yielding tender, juicy flesh. This method of raising chickens is not practiced much anymore, since most chickens are butchered at a young age and still very tender. Caponata - Best known as a spread or cold salad containing eggplant, celery, tomatoes, raisins, and pine nuts seasoned with vinegar and olive oil. Modern variations will add other vegetables such as zucchini and season it with fresh herbs. Capsicum - The family name for sweet and hot peppers. Carbonara - An ultra-rich pasta sauce consisting of pancetta, eggs, and parmesan cheese. Actually less of a sauce than a preparation, hot pasta is tossed with the rendered pancetta fat, the eggs, and then the cheese. Crisp pancetta and black pepper are tossed into the pasta just before serving. Cardamom - Aromatic seeds used for baking, flavoring coffee and exotic Scandinavian and Indian dishes. Excellent when freshly ground. Botanical name: Elettaria cardamomum. Cardinal - Fish dishes which have sauces made with lobster fumet and are garnished with lobster meat. Cardoon - A vegetable from the artichoke family that looks like celery. Cardoons may be eaten raw or cooked and served like any vegetable. Carob - The seed from the carob tree which is dried, ground, and used primarily as a substitute for chocolate. Carpaccio - An Italian dish made of paper thin slices of beef dressed with olive oil and parmesan cheese. Slices of raw white truffles are an excellent partner to this dish. Cassoulet - A dish from southwest France consisting of white beans and an assortment of meats like confit, lamb, pork, and Toulouse sausage. The dish is enriched with large amounts of duck fat and is baked until the top is brown and crispy. Variations of this dish include seafood and lentils. This dish is very substantial and needs nothing else to be served with it but a bitter green salad to cut through the richness. Caul Fat - The stomach lining of pork which is used in place of back fat for pates and to encase crepinettes.

Caviar - These are the eggs of sturgeon that have been salted and cured. Grading for caviar is determined by the size and color of the roe and the species of the sturgeon. Beluga caviar, which is the most expensive of the three types of caviar, are dark gray in color and are the largest eggs. Ossetra caviar are light to medium brown and are smaller grains than beluga. Sevruga caviar are the smallest grains, the firmest in texture and are also gray in color. Pressed caviar is made of softer, lower quality eggs and have a stronger, fishier flavor. The term malossol is used to describe the amount of salt used in the initial curing process. The roe from other fish such as salmon, lumpfish, and whitefish are not considered caviar, regardless of their label. They should be addressed as roe. Caviar should be served as simply as possible. Traditional accompaniments, inspired by the Russians, are sour cream, blinis, and ice cold vodka. Lemon and minced onion are often served with caviar, but their flavors will only detract from the pure delicate flavor of the caviar. Celeriac - The root of a type of celery with a firm texture and a clean, sweet flavor of celery. Cepes - A wild mushroom of the boletus family known for their full flavor and meaty texture. Cervil - A mild-flavored member of the parsley family, this aromatic herb has curly, dark green leaves with an elusive anise flavor. Though most chervil is cultivated for its leaves alone, the root is edible and was, in fact, enjoyed by early Greeks and Romans. Today it is available dried but has the best flavor when fresh. Both forms can be found in most supermarkets. It can be used like parsley but its delicate flavor can be diminished when boiled. Chai - The Indian name for tea, often served with milk and sugar. Chanterelle - A wild mushroom with a golden color and a funnel-shaped cap. The whole mushroom is edible and is savored for its exquisite flavor and firm texture when cooked. Chantilly - This is a name for sweetened whipped cream flavored with vanilla. The term may also be used to describe sauces that have had whipped cream folded into them. This includes both sweet and savory sauces. Chapati - A whole wheat Indian flatbread that can be grilled or fried. Charcuterie - The French word for the variety of pork preparations that are cured, smoked, or processed. This includes sausages, hams, pates, and rillettes. This term may also imply the shop in which these products are sold and the butchers who produce it. Charlotte - The name for two different desserts. The first preparation is made of slices of bread which are lined in a mold, filled with fruit, and baked until the bread acquires a golden color and crisp texture. The second version, similar to the first, lines a mold with cake or lady fingers and is filled with a bavarian cream. These may also be filled with whipped cream or even a fruit mousse. More elaborate versions layer the cake with jam, then slices of this cake is used to line the mold. Charmoula - A sauce and marinade used in Middle Eastern cooking made of stewed onions flavored with vinegar, honey and a spice mixture called "rasel hanout". This is a complex spice mixture containing cinnamon, black pepper, cloves, cumin and sometimes paprika and coriander. This sauce is used on meat and fish and can even be adjusted to make a unique vinaigrette. Chateaubriand - A thick slice of beef from the heart of the tenderloin, grilled or saut‚ed and simply sauced. Many restaurants claim their chateaubriand to be the head of the tenderloin, cut for two, which is roasted and carved tableside. Chaud-Froid - Meat or fish that has been poached or roasted, chilled and served cold, masked with a thick sauce and glazed with aspic. The whole preparation was once quite popular and used consistently on elaborate buffets. Modern tastes have moved away from this style of food, opting for cleaner, less adulterated flavors. Chayote - A pear shaped squash, used in Latin American cooking, with a taste of zucchini. Chayote may be eaten raw or cooked as you would any summer squash. Cherimoya - Also called the custard apple, this is a tropical fruit with a creamy texture and sweet pineapple flavor. Chevre - The French word for goat, generally referring to goat's milk cheeses. Chiboust - A custard made originally as the filling for the gâteau Saint-Honor, consisting of pastry cream lightened with Italian meringue and stabilized with gelatin. Chicharron - Crispy fried pigskin used in Mexican cooking for salads, fillings and snacks. Chiffonade - A very fine julienne of vegetables usually associated with leafy herbs, lettuces, or greens.

Chilaquiles - A family style Mexican dish of refried corn tortillas simmered in a sauce of tomatoes, chiles, and garlic. This is a highly seasoned dish, often served as a brunch or lunch dish with eggs or grilled meats. Chili Rellenos - A Mexican dish consisting of a batter-fried, cheese stuffed, pablano chili pepper. Chinois - French word for "Chinese". Also refers to a "China Cap", a very fine mesh, conical strainer. Chipotle - A dried and smoked jalapeño which can be found dried or reconstituted and sold in tomato sauce. These chiles are extremely hot and caution should be taken when using them in cooking. Chive - Related to the onion and leek, this fragrant herb has slender, vivid green, hollow stems. Chives have a mild onion flavor and are available fresh year-round. They are a good source of vitamin A and also contain a fair amount of potassium and calcium. Chocolate - A product of cocoa beans in which the chocolate liquor is mixed with cocoa butter in various proportions to produce the different varieties of chocolate. Bitter chocolate has no additional ingredients added. Other varieties of chocolate have additional cocoa butter added, along with sugar, milk, and vanilla. Chorizo - A spicy pork sausage from all Hispanic countries, ranging in seasoning from mild and sweet to fiercely hot. Hotter versions come from areas of Spain and Portugal. Mexican versions contain a large variety of chiles and have a mealier texture and more complex flavor. Some of them even use fresh herbs giving it a green color. Portugal makes a cousin to this sausage called the linguisa, that is smoked and much hotter. Choron - A variation of Bearnaise sauce with tomato puree or concasse added. Choucroute - An Alsatian specialty consisting of sauerkraut that is simmered with assorted fresh and smoked meats and sausages. This is a grand dish served on huge platters so that diners may witness all of the components displayed at one time. The kraut is first washed, then seasoned with garlic, caraway seeds, and white wine. The meats are layered in the casserole with the kraut and cooked until all the meat is tender and the flavors have blended together. Pork sausages, smoked pork shanks and shoulders, and fresh pork loin are all used. A variation of this, though not actually called a choucroute, is a whole pheasant cooked in sauerkraut with champagne. There are other recipes that consist of solely fish in with the sauerkraut. This can be quite delicious if properly prepared. Chutney - The name for a large range of sauces or relishes used in East Indian cooking. Fresh chutneys have a bright, clean flavor and are usually thin, smooth sauces. Cilantro, mint, and tamarind are common in fresh chutney. Cooked chutneys have a deeper, broader flavor. Cioppino - A rich fish stew from San Francisco made with shrimp, clams, mussels, crabs, and any available fish. The broth is flavored with tomato, white wine, garlic, and chile flakes. This stew needs no other courses served but a simple green salad and a lot of sourdough bread. Civet - A French stew usually containing game, though duck and goose are used. The meat is marinated in red wine for long periods of time, then stewed with pearl onions and bacon. The sauce was once thickened with blood, but that is a method not used much anymore. Clafouti - A dessert of fruit, originally cherries, covered with a thick batter and baked until puffy. The dessert can be served hot or cold. Clotted Cream - This specialty of Devonshire, England (which is why it is also known as Devon cream) is made by gently heating rich, unpasteurized milk until a semisolid layer of cream forms on the surface. After cooling the thickened cream is removed. It can be spread on bread or spooned atop fresh fruit or desserts. The traditional English "cream tea" consists of clotted cream and jam served with scones and tea. Clotted cream can be refrigerated, tightly covered, for up to four days. Cock-a-Leekie - A thick Scottish soup made with chicken, leeks, and barley. Modern versions have lightened up this soup by using a chicken broth garnished with leeks and barley. Cocoa Powder - This is the dried powder formed from chocolate liquor after the cocoa butter content has been reduced. This mixture is then dried and ground into a fine powder. Dutch process cocoa has been treated with alkali to give a darker appearance and less bitter taste. Breakfast cocoa has sugar, milk solids, and other flavorings added to it. Coconut Milk - This is not the liquid that is found in the center of coconuts, but a thick liquid made by steeping fresh grated coconut in hot water. The hot water helps to extract the fat from the coconut meat, which carries so much of this flavor.

Coeur à la Crème - Meaning "the heart of the cream", this is a soft cheese dessert where the mixture is drained in a mold to help it set. The cheese is then turned out onto a platter and served with fruit and bread. Coeur e la Creme - Meaning "the heart of the cream", this is a soft cheese dessert where the mixture is drained in a mold to help it set. The cheese is then turned out onto a platter and served with fruit and bread. Alternate versions use mixtures of ricotta and cream cheese and flavored with liquor and citrus juice. This is then molded and served with a berry coulis. Collard Greens - One of a variety of "greens" with a firm leaf and sharp flavor. Colombo - A West Indian stew seasoned with a spice mixture of the same name. This is similar to curry powder, containing coriander, chiles, cinnamon, nutmeg, saffron, and garlic. The stew may contain pork, chicken, or fish. Vegetables are cooked in the stew and rice and beans are served on the side. Compote - Dried and fresh fruit cooked with sugar to a jam like consistency, brief enough to allow the fruit to retain their individual identity. Concasse - The term for chopping a vegetable coarsely. This is used most often when referring to chopped tomatoes. Conchiglie - Large shell shaped pasta noodles. These are often stuffed and baked au gratin. Small shells are called conchigliette. Confit - This is a preparation for meat to preserve it for long periods of time when fresh meat would be scarce. The meat is first salted to remove moisture. It is then cooked at the lowest of simmers, submerged in fat, until the meat is buttery tender. After the meat is cooled, it is stored in crocks and covered with the fat to prevent exposure to air. The whole crock is stored to help age the meat. During this aging period the meat develops a new flavor, completely different from its original state. When ready to eat, the meat is fried in a skillet or grilled until the skin is crisp and the meat is warmed through. Duck confit was once served with potatoes fried in the same duck fat as the confit. This practice is less popular now, but good companions to the confit are lentils or bitter green salads to balance the richness of the meat. Fatty meats such as duck, goose, and pork work best in confit. Confit is an indispensable component in cassoulet. Consomme - A clarified broth used as a base for sauces and soups. Coppa - The loin or shoulder of pork that is cured, cooked and dried. It is served thinly sliced for antipasto or on sandwiches or pizza. Coq au Vin - A chicken stew flavored with red wine, bacon, mushrooms, and pearl onions. Corn Syrup - Dextrose, maltose, or glucose obtained by converting starch with acids. This syrup is used in baking, primarily to prevent the crystallization of sugar. Cotechino - A fresh pork sausage with a very fine consistency and delicate flavor. It contains a small amount of ground pork rind, coteca in Italian, thus giving it the name.It is a large sausage, about 3"X 9", used in stews and pasta e fagioli. Coulibiac - A Russian pie made with alternating layers of salmon, hard cooked eggs, rice, mushroom duxelle, and vesiga. Vesiga is the spinal marrow of sturgeon and has all but disappeared from commercial markets. The dough used to wrap the pie can be pate brisee, puff pastry, or brioche dough. Crepes are often layered in the bottom of the pie. Coulis - A puree of fruit or vegetables, used as a sauce or flavoring agent to other sauces or soups. As sauces, they are thinned down just enough to reach the proper consistency, but not so much as to alter the intense flavor of the puree. Courgette - The French word for zucchini. Court-Bouillon - A well-seasoned cooking liquor, sometimes made with broth, used to poach fish and shellfish. Court-bouillons mainly consist of wine, water, herbs, and onion. Vinegar is sometimes added to the bouillon to help set the fish and enhance its white color. Truite au bleu is a perfect example of this technique. Couscous - A pasta made from semolina (which itself is a flour made from Durum wheat).The name couscous also refers to the famous Maghreb dish in which semolina or cracked wheat is steamed in the perforated top part of a special pot called a couscoussiere, while chunks of meat (usually chicken or lamb), various vegetables, chickpeas and raisins simmer in the bottom part. The cooked semolina is heaped onto a large platter, with the meats and vegetables placed on top. Diners use chunks of bread to scoop the couscous from the platter. Couscous - Large grains of semolina flour that are steamed until tender and sauced with a rich meat, fish, or vegetable stew.

Crackling - Crispy pieces of skin remaining after the fat is rendered. Commonly made from pork, duck, and goose it is used in salads, stuffings, and seasonings. Cream - This is the portion of milk that rises to the top when milk has not been homogenized. Cream is defined by its varying amounts of butterfat content. Half and half cream is a mixture of milk and cream, resulting in a butterfat content of 12%. Sour cream and light cream have a butterfat content of 18-20%. Heavy cream will have no less than 30% butterfat, averages around 36%, and will go as high as 40%. Creme Anglaise - This is a custard made of milk and eggs. It is used both as a sauce for desserts and as a base for mousses. Creme Caramel - Like the Spanish flan, this is a baked custard that is flavored with caramel. When the dish is inverted, the caramel creates a sauce for the dessert. Creme Fraiche - A naturally thickened fresh cream that has a sharp, tangy flavor and rich texture. This is an expensive item to buy, but a good substitute can be made by mixing heavy cream with uncultured buttermilk and allowed to stand, well covered, in a tepid place until thickened. Creme Patissierre - This is a thick pastry cream made of milk, eggs, and flour. Other versions of this use all or a portion of cornstarch. Crepaze - A cake made of crepes layered with vegetables, cheese, or ham. The cake is then baked to blend the flavors and help set it so that it may be cut into wedges. Crepe - A very thin pancake used for sweet and savory fillings. Crepinette - A small sausage patty wrapped in caul fat. They are filled with ground pork, veal, or poultry and fried or grilled. Some are shaped into balls. You may also use cooked meat or vegetables to flavor a forcemeat in the crepinette. Crespelle - An Italian pancake, similar to a crˆpe, used in place of pasta in preparations of dishes like manicotti and cannelloni. Croquembouche - A grand dessert made up of cream puffs that are dipped in caramel and assembled into a large pyramid shape. The whole dessert is then brushed with more caramel and elaborately decorated. Croque-Monsieur - The French version of a grilled ham and cheese sandwich with Gruyere cheese. Croquette - A thick patty made up of cooked foods. These patties or balls are breaded and fried or saut‚ed. Vegetables, fish, or meat may be used in croquettes. Crostini - Toasted bread slices which are brushed with olive oil and served with tomatoes, pumate, cheese, chicken liver mousse, bean puree, or tapenade. These are the Italian version of canap‚s. Croutons - Bread that is cut into smaller pieces and toasted or fried until crisp. This includes cubes for salads and slices for soups and hors d'oeuvres. Crudite - A selection of raw vegetables served with a dip. Culatello - The heart of the prosciutto. Cumberland Sauce - An English sauce used for ham, game, and pâtés. The sauce is made of currant jelly mixed with lemon and orange juice and port wine. Curry Powder - This is a mix of spices that we have come to know of by the Muslim variety found in stores. Yet this is a mixture that is unique to everyone's kitch