SHA HF 120 Chapter Notes - Chapter 5: Starch, Centrifugal Force, Colander

• School: Boston University
• Department: Hospitality Administration
• Course: SHA HF 120
• Professor: Defronzo

Document Summary

Blanching: very briefly and partially cooking a food in boiling water or hot fat; used to assist preparation, as part of a combination cooking method or to remove undesirable flavor. Florets: one of the flowering stems making up a head of cauliflower or broccoli. Shocking: also called refreshing; the technique of quickly chilling blanched or parcooked foods in ice water; prevents further cooking and sets colors. Sweat: to cook a food in a pan (usually covered), without browning, over low heat until the item softens and releases moisture; sweating allows the food to release its flavor more quickly when cooked with other foods. Chapter 3: static or fixed menu all patrons are offered the same foods every day. Once astatic menu is developed and established, it rarely changes. Static menus are typically found in fast-food operations, ethnic restaurants, steakhouses and the like. Static menus can also be used in institutional settings.