Name Picture InfoPanko Bread Crumbs

做炸鸡的时候要用到（上面一粒一粒的）

Tapioca

Puff Pastry Dough

No chemical leavener

Apple strudel

Phyllo Dough Very thin and lean

Cabbage cooked with an alkali

Blue

Cabbage cooked with an acid

Red

Cauliflower cooked with an alkaliCauliflower cooked with an acidSpinach

cooked with an alkaliSpinach cooked with an acidBok choy

Kiwi Also called: Chinese gooseberry

Watercress

SprumsDaikon

Lotus root

Slurry

Cabbage

Kale

Summer Squash

Winter squash

Kohlrabi

Nappa cabbage

Turnip

Leeks

BirmanieMirepoix

Tube pan

Bench brush

Bench scraper/dough cutter

Box grater To make mirepoix

Rasp-style grater

Lattice cutter

Docker

KitchenAid

Round mesh strainer

Reinforced mesh strainer (chinois)

Net. You can move it.

Sauce pot

Sauce pan

Stock pot

Colander For draining food, such as pasta or rice.

Salamander

Tilting skillet

Spider

Skimmer

Immersion blender

Flat-top rangeStack oven

Convection over

Lower temp, shorter time

Chemical reactions to know:Hydrolysis – in stocks. Has to have protein. Heat and water.Gelatinization – the process by which starch granules are cooked; they absorb moisture when placed in a liquid and heated; as the moisture is absorbed, the product swells, softens, and clarifies slightly. Starch, water, heat. Coagulation – the irreversible transformation of proteins from a liquid or semi-liquid to a solid state. Egg. Structure itself. Maillard browning/reaction – the process whereby sugar breaks down in the presence of protein (need neutral pH, high heat, sugars, low moisture, high in protein)Caramelization – the process of cooking sugars: cream bruleeHydrogenation – a chemical process that adds hydrogen to oil, turning the liquid into a solidFermentation – the process by which yeast converts sugar into alcohol and carbon dioxide

Starch retrogradation – the process whereby starch molecules in a batter or dough lose moisture after baking the result is baked goods that are dry or stale

Emulsification: egg yolk. Denaturation: mechanical: foaming. /heat/chemical

Polyphenoloxidase – Enzymatic browning

Staphlococous Auer – GoldStreptococous: whiteMoldSalmonellaHep A

Starch 160-180F

Overmixing – over gluten – tunneling

Beef stock: salmonella can pretty much in any meat product.

Bechamel and hollandaise

Chemical denaturation: baking soda.

Convection oven: on the floor.

Fry: Swimming and basket.

Vegetables: Clostridium botulinum

noro virus: shellfish, seafood, breads: staph>> when you hair fall into it.

Round-up: helps it better fermentation.

Leaveners:Chocolate cake: baking soda + acid (buttermilk)Angel food cake: steam

Pie dough is no sweet. Butter. Tarts: Darker yellow. Egg yolks.

Bacillus cereus: salad,

EmulsificationRomaine lettuce: sturdy, can hold up source.

Week 1 Baking soda – browning. If we have too much, they spread out.Use portion scoop to ensure. Paddle

Berchamel is white

Half onion, half celery, half carrot.

Consumme: Reduce stock, clarified.

Cream soup: gelatinization.

Stocks: Vegetables and seasoning. Liquid derived from these .

Basket: fristo misto, french fries. Any breadedFristo: flour, egg wash, Tempura: egg, water, baking soda, and flour. Swimming. Onions.

Artichoke.

Baking: gelatinization and maillard browning.Tunneling. Yeast: put the yeast in the water, Why proof: so it rest, to double its volume. It’s warm.

Perforated spoon 圆的Slotted spoon: 长椭圆

Straight tongs

steel