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 Butterworth–Heinemann is an imprint of Elsevier 30 Corporate Drive, Suite 400, Burlington, MA 01803, USA Linacre House, Jordan Hill, Oxford OX2 8DP, UK Copyright © 2006, Elsevier Inc All rights reserved No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the publisher Permissions may be sought directly from Elsevier’s Science & Technology Rights Department in Oxford, UK: phone: (+44) 1865 843830, fax: (+44) 1865 853333 You may also complete your request online via the Elsevier home page (http://elsevier.com), by selecting “Support & Contact” then “Copyright and Permission” and then “Obtaining Permissions.” Recognizing the importance of preserving what has been written, Elsevier prints its books on acid-free paper whenever possible 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) Food service 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 For information on all Butterworth–Heinemann publications visit our Web site at www.books.elsevier.com Printed in the United States of America 06 07 08 09 10 10 Working together to grow libraries in developing countries www.elsevier.com | www.bookaid.org | www.sabre.org Dedicated, with all my love, to The Doctor Contents Series Foreword xvii Foreword xix Preface xxi Chapter Overview of World Food and Foodservice 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 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 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 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 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 Planning and Documenting Your Culinary Creations 101 The Basics about Recipes 102 Standardized Recipes 103 The Block Form for Standardized Recipes 104 ix INDEX fire safety, 45 flavorings, 90 fish fleur de sel, 93 cartilaginous, 232 flounder, 230 catfish, 230 flour, 303 chef, 20 flow of food, 28 cod, 230 focaccia, 154, 308 definition, 228 fond, 198 dolphin, 231 fondue, 285 Dover sole, 230 food eel, 230 allergy, 35 filleting, 241 contamination, 29 flounder, 230 cost, 119 freshness, 239 danger zone, 34 grilling, 243 energy, 84 halibut, 230 flow, 28 in sandwiches, 155 importance of, lean, 228 mill, 75 mahi mahi, 231 prep guidelines, 42 monkfish, 233 processor, 64 muscle tissue, 237 safety hazard, 27 non-bony, 232 storage guidelines, 43 oily, 228 unfamiliar, perch, 231 foodism, ray, 233 foods rockfish, 232 selecting what to offer, 111 round, 230 foresaddle, 191, 192 salmon, 232 forms of eggs, 288 sauce, 136 formula shark, 233 in baking, 106 skate, 233 menu price, 119 stock, 128 fortified milk, 280 stock, Japanese, 129 fowl, 211 storage, 240 freezers, 66 tilapia, 232 French tuna, 232 sauces, 131 flat oysters, 234 French fry cut, 85 flatbread, 11, 153, 298 fresh cheeses, 283 flatfish fresh legumes, 270 description, 228 flavones, 254 flavor variety, 112 flavoring baked goods, 302 356 fresh yeast, 299 freshness of seafood, 239 of shellfish, 239 freshwater, 228 INDEX frijoles, 253 goi cuon salad rolls, 14, 150 friseé, 171 Goldberg, Whoopi, 10 frittatas, 290 goose frozen vegetables, 270 classifications, 213 fructose, 301 definition, 212 fruit cooked as vegetables, 256 in sandwiches, 155 gorgonzola, 286 grades beef, 190 fryer-roaster turkey, 212 butter, 282 frying eggs, 288 eggs, 289 lamb, 192 poultry, 220 pork, 190 fufu, 12 fungi contamination, 32 veal, 193 grading meat, 187 poultry, 211 G grains, 266 Gandhi, 93 granulated sugar, 300 garam masala curry, 15 grater, 75 garbanzo, 169 gratin, 252 garde manger, 20, 164 gravlax, 95, 232, 245 garlic, 260 Greeks, garnish green for canapé, 149 cabbage, 170 for soup, 139 onions, 260 of a salad, 165 garum sauce, 136 geese history, 210 gelatin, 87 greens universal, 170 griddles, 61 griddling, 97 grill chef, 20 in baking, 304 grillardin, 20 in stocks, 128 grilling, 97 salad, 168 gelatinization, 87, 254 fish, 243 poultry, 221 geoduck clam, 233 grills, 61 germ, wheat, 268 grip, knife, 83 Ghana, 12 grits, 268 ghee, 134, 279 groats, 269 glass, 69 ground meats glucose, 301 pathogens, 201 gluten, 303 guacamole, 151 glutinous rice, 267 guidelines, salad, 178 goat meat, 194 guinea, 213 357 INDEX gumbo, 18, 142 hot peppers, 259 gyros, 155, 193 hotel pan, 70 broiler, 61 huitlacoche, 265 sandwich, 159 human hand, 52 hummus, 151 H Hungarian sauce, 135 HACCP, 27 hygiene, 39 and recipes, 103 half-and-half, 281 halibut, 230 hamburger sandwich, 158 hand, human, 52 hard cheeses, 285 hard-grating cheese, 285 hard-shell clam, 233 personal, 41 I iceberg lettuce, 170 imitation vanilla, 303 immersion blender, 64 IMPS, 197 India, 15 and dairy, 279 hazard analysis, 27 hazardous foods, 28 hazelnut spread, 156 head cheese, hearts of palm, 169 heat, types of, 94 heavy cream, 281 hen, 211 hepatitis, 31 herb-based sauces, 137 vegetables, 252 Indonesia, 15 induction burner, 53 infrared, 55, 61 oven, 55 infused oil, 175 ingredients measuring, 104 ingredients in recipes, 103 herbs, 90 of salads, 165 basil, 167 cilantro, 169 high-fructose corn syrup, 301 high-moisture potatoes, 266 high-ratio shortening, 304 using efficiently, 113 injecting with liquids, 221 injera flatbread, 11 ink, squid, 237 inspection meat, 187 high-temperature meat cooking, 198 oven, 56 hindsaddle, 191, 192 Hippocrates, 26 hoisin sauce, 136 poultry, 210 instant dry yeast, 299 Institutional Meat Purchase Specifications, 197 IQF shrimp, 240 iron, 89 cast, 69 Hollandaise sauce, 134 hominy, 141, 268 J homogenization, 280 Japan, 14 honey, 301 mayonnaise, 175 hors d’oeuvre, 148 vegetables, 252 358 INDEX Japanese fabricated cuts, 192 beef, 196 grades, 192 bread crumbs, 97 primal cuts, 191 fish stock, 129 oysters, 234 lard in baking, 305 jasmine rice, 267 larding, 199 jerk, 17 large dice, 85 jicama, 151 lasagne, 271 julienne, 85 Latin America, 17 jumbo shrimp, 235 leading sauces, 131 leafy vegetables, 255 K lean fish, 228 kaeng in Thai cooking, 13 leavening, 299 kaffir, 90 Lebanon, 165 kalamata olives, 168 Lebowitz, Fran, 184 kasha, 269 leeks, 260 katsuobushi tuna flakes, 129 leftovers, 113 ketchup legumes, 269 history, 136 ketjap manis, 136 kettles, steam-jacketed, 59 kidney beans, 269 lemon grass, 90 length metric, 107 US, 107 killing a lobster, 241 lentils, 269 kilocalorie, 84 lettuce kim chee, 167, 261 Bibb, 170 kinds of poultry, 210 Boston, 170 king crab, 235 iceberg, 170 kitfo, 11 Romaine, 170 knife wraps, 14 cuts, 83 Levy, Faye, 251 grip, 83 liaison, 133 knives, 71 licorice, salty, Kobe beef, 196 light cream, 281 kohlrabi, 262 listeriosis, 30 kombu seaweed, 129 littleneck clam, 234 kosher foods, 116 lobster, 235 Kurlansky, Mark, 93, 227 killing, 241 roll, 158 L long beans, 270 lactose, 279 Long Island duck, 210 ladle, 75 long-grain rice, 267 lamb, 190 longneck clam, 233 carcass, 190 Louisiana Creole, 16 359 INDEX low temperature mature potatoes, 266 meat cooking, 198 matzoh, 153 oven, 56 mayonnaise, 138 low-fat milk, 280 and Miracle Whip, low-moisture potatoes, 266 in Japan, 175 lox, 232 sauces, 138 McGee, Harold, 131 M meal, corn, 268 macaroni, 271 measurement machine count, 104 panini, 158 metric, 107 pasta, 75 portions, 106 Madras curry, 15 mahi mahi, 231 main dish salad, 174 Maine lobster, 235 US, 107 volume, 104 measuring, 104 ingredients, 104 maize, 268 measuring cups/spoons, 75 malt, 302 meat management actions, safety, 45 aging, 196 managerial titles in brigade system, buying, 197 19 components, 194 mango, 167 consumption, 186 manioc, 133 cooking, 198 manual sanitizing, 39 definition, 185 maple syrup, 301 doneness, 200 marbling, 195 dry-heat, 199 margarine, 282 goat, 194 marinating grading, 187 seafood, 244 market forms shellfish, 240 high temp cooking, 198 history, 185 inspection, 187 market forms of seafood, 239 low temp cooking, 198 Marley, Bob, 16 moist-heat, 199 marmite, 68 original meaning, 186 Marmite, 156 storage, 196 masa, 269 meats mascarpone, 284 ground, 201 Material Safety Data Sheet, 35 in sandwiches, 155 materials temperature chart, 200 cookware, 68 knife, 71 mature duck, 212 360 variety, 201 mechanical leavening, 299 sanitizing, 39 INDEX Medici, Catherine de, moist-heat Mediterranean cooking, 95 Food Pyramid, US, 115 meats, 199 influences, poultry, 221 vegetables, 252 molasses, 301 medium dice, 85 mole, 18, 138 medium-grain rice, 267 monitoring CCP, 29 menu monkfish, 233 la carte, 112 monounsaturated fat, 115 cycle, 111 Monterey Jack, 285 definition, 110 Moors, 10 developing, 110 Morbier, 285 price formula, 119 morel mushrooms, 263 printed design, 118 Mornay sauce, 135 selective, 111 Morocco, 11 selling price, 119 mortar/pestle, 76 static, 111 mother sauces, 131, 134 table d’hôte, 112 mousseline sauce, 135 variety, 112 mozzarella, 284 menus printed, 118 fresh, 168 MSDS, 35 meringue, 304 muffin method, 310 mesclun, 170 muffuletta, 158 metals, toxic, 34 muscle fiber, 194 metric measurement, 107 mushrooms, 263 meunière, a la, 243 Mexico, 265 Asian, 265 mustard sauce, 135 Mexico, 18 mezzaluna, 73 N microorganisms, 29 naanini sandwich, 159 microwave ovens, 56, 96 nam pla, 136 milk, 280 napa cabbage, 170, 262 mince, 86 NASA, 27 minerals, 89 New Orleans, 18 miniature shrimp, 235 new potatoes, 266 mint, 169 niacin, 88 chutney, 137 Nicaragua, 18 Miracle Whip and mayonnaise, non-bony, 232 mirepoix, 125 non-dairy creamers, 281 mise en place, 81 nonstick coatings, 69 sandwiches, 157 noodle soups, 141 miso, 129 noodles, in salads, 167 mixers, 65 Norwalk gastroenteritis, 31 361 INDEX nuoc cham sauce, 136 nuoc mam sauce, 136 nutrients, 84 paella, 10 dish, 70 pakora, 252 palm hearts, 169 O pancit noodles, 167 oats, 269 paneer, 284 Oaxaca, 18 pan-frying, 97 octopus, 237 panini, 158 offal, 201 oil machine, 158 panko, 97 dendê, 12 panna cotta, 304 in dressings, 175 pans, 68 infused, 175 pantry chef, 20 olive, 175 papaya, 167 sesame, 175 papillote, en, 95, 244 oil-cured olives, 168 parasites, 31 oils, 86 paring knife, 72 in baking, 305 parmesan, 168 strong flavored, 175 Parmigiano-Reggiano, 168, 285 oily fish, 228 parsnips, 262 old turkey, 212 parts of a salad, 165 olive pasta, 270 oil, 175 olives, 259 in salads, 168 machine, 75 rice, 271 pasteurization, 279 omelets, 290 pasteurized eggs, 177 onions, 260 pastilla, 10 open burner, 53 pastry organic leavening, 299 OSHA, 35 ostrich, 213 flour, 303 wheel, 73 pastry ovens, 54 bag, 75 over-easy eggs, 289 chef, 20 overeating cooks, 117 pâte choux, 299 oyster, 234 pathogens, 30, 32 mushrooms, 263 in meat, 201 sauce, 136 patis, 136 shucking, 241 patissier, 20 PDC & P/D shrimp, 240 P peanut Pacific oysters, 234 sauce, 138 paddle attachment, 66 soup, 142 362 INDEX peanuts, 169, 270 posole, 141 boiled, potassium, 89 history, 170 potato, 253, 265 peas, 270 poultry pecorino, 285 broiling, 221 pectin, 253 classifications, 210 pepper sauces, 137 components, 213 peppers, 257 definition, 208 percentage, food cost, 119 doneness, 220 perch, 231 dry-heat cooking, 220 personal hygiene, 41 fabricating, 214 pest control, 38 frying, 220 pesto, 137 grading, 211 pheasant, 213 grilling, 221 pho, 14, 136, 141 history, 208 physical contamination, 35 in sandwiches, 155 pigments, 254 inspection, 210 pinto beans, 269 kinds, 210 pizza moist-heat cooking, 221 cutter, 73 plank, 85 plantain, 12, 259 roasting, 220 sautéing, 220 storing, 214 plum/Roma tomato, 257 poutine, 265 po’ boy sandwich, 158 powder poaching, 96 baking, 300 eggs, 289 powdered sugar, 300 seafood, 244 prawns, 236 poissonier, 20 preparation directions, 104 poke, 168 presentation of canapés, 150 polenta, 268 pressure steamers, 58 porcini mushrooms, 263 pressureless steamers, 58 pork, 186 pressurized whipping cream, 281 carcass, 190 price, menu, 119 fabricated cuts, 191 primal cuts, 187 grades, 190 beef, 188 primal cuts, 190 lamb, 191 trichinosis in, 201 pork, 190 portion veal, 192 control, 106 principles, HACCP, 27 measurement, 106 printed menus, 118 size of recipes, 103 procedures, HACCP, 29 portobello sandwich, 158 professionalism, 44 363 INDEX profiterole, 300 and HACCP, 103 protein as guidelines, 103 in main dish salad, 174 in meat, 194 block form, 104 standardized, 103 proteins, 87 record-keeping, HACCP, 29 provolone, 285 red Prudhomme, Paul, 18 Puerto Rico, 17 cabbage, 170 onions, 260 pullman loaf, 154 reduction, 133 punching dough, 306 refrigeration, state of, 213 pureed soups, 142 refrigerators, 66 Pyramid rennet/rennin, 283 Asian, 116 restaurant, Mediterranean Food, 115 revolving oven, 55 riboflavin, 88 rice, 266 Q quahog clam, 233 flour, 304 quail, 213 in salads, 167 eggs, 289 quality grading pasta, 271 wild, 267 meat, 187 ricotta, 284 poultry, 211 rigor mortis, 196 quantities in recipes, 104 rijstaffel, 15 queso fresco, 284 ripened cheese, 284 quick breads, 307 risotto, 267 roast chef, 20 roaster R rack oven, 54 chicken, 211 radiation, 56, 95 duck, 212 radicchio, 171 raft, 140 raita yogurt sauce, 15 roasting, 97 pan, 70 poultry, 220 ranges, 53 Robert De Niro Diet, 116 rapini, 262 rock Rastafarianism, 11 ratio of stock ingredients, 127 raw Cornish hen, 211 lobster, 235 rockfish, 232 beef, 11 Romaine lettuce, 170 seafood, 245 Roman garum, 136 ray, 233 reach-in, 66 Romans, 8, 93 and salad, 165 ready-to-cook poultry, 213 rondeau, 68 recipes, 102 rooster, 211 364 INDEX root vegetables, 262 ropa vieja, 17 salmonella, 30 in eggs, 177 Roquefort, 286 salsa, 138 rotating oven, 55 salt, 91 rotisserie, 61 rotisseur, 20 in baked goods, 302 words from, 93 round fish, 230 saltfish and ackee, 17, 230 roux, 131 saltwater, 228 Cajun, 132 salty licorice, fats in, 132 sambal, 16, 137, 157 RTE foods, 43 oeleck, 137 sandwich Cuban, 158 S sachet, 125 in brown stock, 128 safety with steam, 58 safety definition, 153 Earl of, 152 exterior, 153 fillings, 155 gyros, 159 hazard, 27 hamburger, 158 workplace, 44 history, 152 saffron, 91 interior, 155 salad lobster roll, 158 aspic, 168 mise en place, 157 bar, 173 naanini, 159 bound, 174 panini, 158 cooked, 174 po’ boy, 158 definition, 165 portobello, 158 dessert, 175 sanitation, 158 dressing, 165 setup, 157 first-course, 172 four parts, 165 spreads, 156 sanitation, 39 gelatin, 168 poultry, 214 guidelines, 178 sandwich prep, 158 history, 165 sanitizing, 39 ingredients, 165 Saracens, 10 main dish, 174 sashimi, 6, 245 oil, 175 satay, 138 rolls, 14, 150 sauce, 131 side dish, 174 chef, 20 varieties, 171 espagnole, 134 salamander, 61 world, 134 salary, 93 saucepan, 68 salmon, 232 saucepot, 68 365 INDEX sauces French, 131 leading, 131 Selassie, Haile, 11 selecting what foods to offer, 111 mother, 134 selective menu, 111 mother, 131 selling price, menu, 119 small, 134 semisoft cheeses, 285 saucier, 20 semolina, 271 sauerkraut, 261 service styles, 112 sautéing, 96 ServSafe, 26 poultry, 220 sesame oil, 175 sauteuse, 68 shabu shabu, 252 sautoir, 68 shallots, 260 savory taste bud, 14 shapes of food, 112 scales, 75 shark, 233 scaling ingredients, 106, 306 sharp object safety, 46 scallions, 260 sharpening, 73 scallops, 234 Shaw, GB, 52 scoops, 75 shawarma Scoville scale, 137 broiler, 61 scrambled eggs, 289 sheet pan, 68 scrapple, 268 shellfish sea scallops, 234 abalone, 233 seafood bivalves, 233 cephalopods, 237 clam, 233 crab, 235 conch, 233 crawfish, 236 crustacean, 234 deep frying, 244 definition, 228 definition, 228 freshness, 239 freshness, 239 geoduck, 233 history, 227 groups, 233 marinating, 244 lobster, 235 market forms, 239 market forms, 240 octopus, 237 oyster, 234 poaching, 244 scallops, 234 shrimp, 235 snail, 233 squid, 237 storage, 240 steaming, 244 univalve, 233 stewing, 244 shiitake mushrooms, 263 stir-frying, 243 shock, anaphylactic, 35 storage, 240 shortening, 304 searing meat, 198 short-grain rice, 267 seasoning, 89 shred, 86 and salt, 91 366 shredder, spiral, 75 INDEX shrimp, 235 market forms, 240 shucking oyster, 241 spatulas, 74 spices, 90 spinach, 171, 256 spiny lobster, 235 side dish salad, 174 spiral shredder, 75 sides of beef, 188 spit, 61 sieve, 74 sponge method, 306 sifting, 306 spreads simmering, 96 eggs, 289 canapé, 149 sandwich, 156 skate, 233 squab, 213 skate wings, 243 squash, 257 skim milk, 280 squid, 237 slicer, 66 sriracha sauce, 137 slicer knives, 72 stabilizing baked goods, 303 small dice, 85 stainless steel, 69 small sauces, 134 bowls, 71 Smith, Jeff, 226 staling of bread, 155 smoke point, 87 standard breading procedure, 97 smoker, 56 standardized recipes, 103 smothered vegetables, 256 staph, 30 snail, 233 starch in vegetables, 253 snow peas, 270 starches, 87 soba, 271 starchy potatoes, 266 socle, 112 static menu, 111 soda, baking, 300 station chef, 19 sodium, 89 steak, beef, 188 soft cheese, 285 steak, fish, 239 soft-shell steam appliances, 57 clams, 233 steam cookers, 58 crab, 235 steaming, 95 sole, 230 seafood, 244 Soubise sauce, 135 steam-jacketed kettles, 59 soup toppings, 139 steel soups, 139 thick, 141 unthickened, 139 sour cream, 281 sous chef, 19 soy sauce, 136 stainless, 69 truing, 73 steps in baking bread, 305 stewing, 96 chicken, 211 seafood, 244 spaghetti, 271 Stilton, 286 Spain, 151 stir-frying, 251 Spanish sauce, 135 seafood, 243 367 INDEX stock, 125 pepper, 257 brown, 127 potato, 266 chicken, 128 sweetbreads, 201 fish, 128 sweetened condensed milk, 280 ratio of ingredients, sweeteners, 300 127 artificial, 302 veal, 127 swing chef, 20 vegetable, 129 Swiss stockpot, 68 chard, 255 stone crab, 235 storage cold, 66 cheese, 285 sylta, Swedish, syrup fish, 240 corn, 268, 301 seafood, 240 maple, 301 shellfish, 240 storing T butter, 282 Tabasco sauce, 137 cream, 281 tabbouleh, 165, 268 milk, 280 table d’hôte menu, 112 poultry, 214 tagine, 10, 11, 70 storing meat, 196 tamari sauce, 136 straight dough method, 306 tandoor, 15 strainer, 74 tapas, 151 strep, 30 tapenade, 156 style of tapioca, 133 poultry, 213 tartar sauce, 138 service, 112 taste bud, savory, 14 suckling pig, 60 sucralose, 302 sucrose, 300 temperature, 107 chart, doneness of meats, 200 variety, 112 sugar, 300 tempering, 133 sugars, 87 tempura, 252 sukiyaki, 252 tenderizing baked goods, 304 summer squash, 257 texture, 112 sunny-side up eggs, 289 superfine sugar, 300 in salad, 172 vegetables, 253 supreme sauce, 135 Thai kao soi soup, 142 sushi, 6, 150, 245 Thailand, 13, 136 sushi mat, 75 thawing food, 42 sushi rice, 267 thermometer, instant read, 200, 220 sweat, 141 thermometers, 75 sweet thiamine, 88 onions, 260 368 thick soups, 141 INDEX thickeners in baking, 304 univalve, 233 unthickened soups, 139 tilapia, 232 US measurement, 107 Tillicum tribe, 60 USDA tilting skillets, 62 beef grades, 190 tiramisu, 284 food pyramid, 114 tissues meat inspection, 187 connective, 195 utility knife, 72 in meat, 194 title of recipes, 103 V tofu, 167 vanilla, 303 tomatillo, 257 variety in menus, 112 tomato, 253, 257 variety meats, 201 tomato sauce, 134 veal, 192 tongs, 75 carcss, 192 tools, 52 fabricated cuts, 194 toppings for soup, 139 grades, 193 tortillas, 290 primal cuts, 192 toughest meat cuts, 199 veal stock, 127 tournant, 20 vegans, 116 tourné, 85 Vegemite, 156 trenchers, 153 vegetable trichinosis, 31, 201 definition, 250 tripe, 201 shortening, 304 truffles, 168, 263 soup, 140 truing, 73 steel, 73 trussing, 214 tuna, 232 flakes, 129 vegetable chef, 20 vegetable stock, 129 vegetables Africa, 252 Asian, 251 turducken, 220 cabbages, 261 turkey convenience, 270 classifications, 212 cooking effects, 253 definition, 212 cruciferous, 261 history, 209 European, 252 leafy, 255 U Mediterranean, 252 udon, 271 root, 262 ugli, 169 texture, 253 ultrapasteurized cream, 280 that are fruits, 256 ulu knife, 73 the Americas, 252 umami, 14 vegetables in sandwiches, 155 units of measure, 107 vegetarians, 116 369 INDEX velouté sauce, 134 whipping cream, 281 venting, 43 White Holland turkey, 209 Vietnam, 14, 136 white vinaigrette dressing, 175 meat, poultry, 213 vinegars mushrooms, 263 in dressing, 177 of eggs, 288 viruses, 31 onions, 260 vitamin Pekin duck, 209 A, 88 B1, 88 rice, 267 whole B12, 88 fish, 239 B2, 88 milk, 280 B3, 88 wheat, 268 B6, 88 wholesomeness, meat, 187 C, 88 wild rice, 267 D, 88 winter squash, 257 E, 88 wire whip, 74 vitamins, 88 in vegetables, 254 attachment, 66 wok, 68 volume burner, 54 measure, 75 Worcestershire, 136 measurement, 104 work surface sanitizing, 41 metric, 107 working chef, 19 US, 107 workplace safety, 44 world W cuisine, wagyu cattle, 196 sauces, 134 walk-in, 66 wasabe, 157 water chestnut, 167 in cells, 253 vapor, 58 waxy potatoes, 266 weighing ingredients, 106, 306 weight AP, 104 EP, 104 metric, 107 Y yams, 266 yearling turkey, 212 yeast, 299 yellow onions, 260 yield of recipes, 103 yogurt, 281 yolks, 287 young turkey, 212 yuca, 133 US, 107 wet aging, 196 Z wheat, 268 zabaglione, whey, 283 zester, 75 370 ... the Mediterranean Africa Morocco CHAPTER 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.. .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... 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