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  • +48

    Food Science Basics

    Food Science Basics
    There are dozens of scientific principles at work during the cooking process. As an introduction to the topic of food science, this guide, provided to Chef's Blade by The Culinary Institute of America, provides an overview of the most basic of these principles. Sections: 1. Heat Transfer 2. Egg Structure and Uses 3. Effects of Heat on Starches & Sugars 4. ...
    Rated: +48
  • +48

    Sauces 101

    Sauces 101
    Sauces can make or break a dish, and that's why Chef's Blade has prepared an introductory guide to sauces, using top-notch content provided to us by the Culinary Institute of America. Click on the following sections below to get started: 1. The Purpose of Sauces 2. How to Pair Sauces 3. Guidelines for Plating Sauces 4. Chef Essential: Brown Sauce 5. ...
    Rated: +48
  • +38

    Knives 101

    Knives 101
    There's a reason why we named our site Chef's Blade—because the knife is the single most important tool in the kitchen. This guide, prepared for us by the Culinary Institute of America, is designed to help you navigate the ins-and-outs of choosing a knife, taking care of it, and keeping it sharp. 1. The Parts of a Knife 2. Types of ...
    Rated: +38
  • +30

    The Ultimate Guide to Recipe Calculation

    The Ultimate Guide to Recipe Calculation
    Often you will need to modify a recipe. Sometimes a recipe must be increased or decreased. You may be adapting a recipe from another source into a standardized format, or you may be adjusting a standardized recipe for a special event, such as a banquet or a reception. You may need to convert from volume measures to weight, or from metric ...
    Rated: +30
  • +24

    5 Mistakes to Avoid in the Kitchen

    For a novice cook, a kitchen, a recipe and assorted foodstuff can become a veritable culinary minefield. As a cooking instructor, I’ve seen firsthand many of the pitfalls beginning cooks fall victim to. And it’s not pretty. I’m going to divulge five of the most common cooking mistakes I’ve had the pleasure of witnessing and five tools to help you ...
    Rated: +24
  • +13

    Food Science Basics: Heat Transfer

    Food Science Basics: Heat Transfer
    Cooking is the act of applying heat to foods to prepare them for eating. When foods are cooked, changes in flavor, texture, aroma, color, and nutritional content occur during the process. There are three ways that heat is transferred to foods. Conduction is the direct transfer of heat between adjacent molecules. An example of conduction is cooking on a flattop range. ...
    Rated: +13
  • +12

    Kitchen Slang You Need to Know

    There is slang for everything in the kitchen; will you know what you're talking about? Chefs speak in a language that is specific to the kitchen, and you're not going to learn it by going to culinary school or reading culinary texts. So Chef's Blade has worked with industry professionals to bring you this introduction to culinary slang as well ...
    Rated: +12
  • +11

    Buffet Design

    Buffet Design
    Buffet design can be a challenge for any chef; with the Culinary Institute of America, Chef's Blade presents to you best practices for Buffet Design. Once the theme for an event is determined and you have made your best estimate of the anticipated head count, you can diagram the layout for tables, buffet lines, and stations. In addition, you can choose ...
    Rated: +11
  • +10

    How to Smoke Meat

    How to Smoke Meat
    Smoke has been intentionally applied to foods since it was first recognized that holding meats and other provisions off the ground near the smoky fires did more than dry them more quickly or prevent animals from getting to them. The hanging foods, treated to a smokebath, took on new and enticing flavors. Today we enjoy smoked foods for their special flavors. ...
    Rated: +10
  • +10

    Food Science Basics: Effects of Heat on Starches and Sugars

    Food Science Basics: Effects of Heat on Starches and Sugars
    Carbohydrates come in various forms, and each form reacts differently when exposed to heat. The two forms of carbohydrates that are of interest from a basic food science perspective are sugar and starch. When exposed to heat, sugar will at first melt into a thick syrup. As the temperature continues to rise, the sugar syrup changes color, from clear to light ...
    Rated: +10
  • +10

    Keeping Foods out of the Danger Zone

    Keeping Foods out of the Danger Zone
    An important weapon against pathogens is the observance of strict time and temperature controls. Generally, the disease-causing microorganisms found in foods need to be present in significant quantities in order to make someone ill, with the exception of E. coli 0157:H7. Once pathogens have established themselves in a food source, they will either thrive or be destroyed, depending upon how long ...
    Rated: +10
  • +10

    Regulations, Inspection, and Certification

    Regulations, Inspection, and Certification
    Federal, state, and local government regulations work to ensure the wholesomeness of the food that reaches the public. Any new foodservice business should contact the local health department well in advance of opening, to ascertain the necessary legal requirements. Some states and local jurisdictions offer sanitation certification programs. Regulations and testing vary from area to area. Certification is often available through ...
    Rated: +10
  • +9

    Meet Your Cooking Oils

    Canola oil? Olive Oil? Vegetable oil? Extra Virgin? If you don’t know what to look for, the cooking oil aisle in your grocery store can be overwhelming. Choosing the right oil is an important step in cooking and armed with a little information you’ll make the best choice for the task at hand. There are two key things to consider ...
    Rated: +9
  • +9

    Issues in Ingredient Selection

    Issues in Ingredient Selection
    Chefs consider a number of things when they decide what foods to buy and where to buy them. Menus and daily production needs dictate the ingredients. Beyond that, chefs consider quality, cost, and availability. Today’s chef also needs to think about how foods were raised or grown, the ways in which they were processed before they arrived at the restaurant, and ...
    Rated: +9
  • +9

    Menu Development for Healthy Cooking

    Menu Development for Healthy Cooking
    Before you can develop healthy recipes, you need to create a menu for your operation. The number and type of healthy offerings will depend on several interrelated factors that center around the type of establishment and your clientele. Chefs today work in a variety of non-restaurant venues. You may work at a spa, on a cruise ship, at a resort hotel, ...
    Rated: +9
  • +9

    How to Make Galantines and Roulades

    How to Make Galantines and Roulades
    Galantines, as we know them, have been popular since the time of the French Revolution (1789–99). The chef from the house of Marquis de Brancas, an M. Prévost, began producing the savory cold dish, made from boned poultry, sewn back into the bird’s skin, poached in a rich stock, and preserved in the natural jelly. The origin of the dish appears ...
    Rated: +9
  • +9

    A Guide to Kitchen Safety

    A Guide to Kitchen Safety
    In addition to the precautions necessary to guard against food-borne illness, care must also be taken to avoid accidents to staff and guests. The following safety measures should be practiced. Health and Hygiene Maintain good general health with regular checkups. Do not handle food when ill. Keep any burn or break in the skin covered with a clean, waterproof bandage. Cover ...
    Rated: +9
  • +8

    How to Hold a Knife

    How to Hold a Knife
    I’ve taught scores of cooking classes over the years and if I had a dollar for every student with an improper grip on a knife, I could buy…well, I could buy something that costs A LOT of money. But no matter the class subject, no one leaves one of my cooking classes without being shown the correct way to hold a ...
    Rated: +8
  • +8

    Duck Tales: A Head to Tail Duck Cooking

    Duck Tales: A Head to Tail Duck Cooking
    Last Friday I went to my local grocer in search for some onions. Instead of onions, however, I emerged with a duck. Why you ask? Because it caught my eye. Sitting next to the well butchered chicken thighs were whole ducks, necks included - sadly no head nor feet. Impulsively, I went with what was fresh and what looked great. I ...
    Rated: +8
  • +8

    How to Sharpen & Hone Knives

    How to Sharpen & Hone Knives
    The key to the proper and efficient use of any knife is making sure that it is sharp. A knife with a sharp blade always works better and more safely because it cuts easily. Knife blades are given an edge on a sharpening stone and maintained between sharpenings by honing them with a steel. 1. Stones 2. Guidelines to Using Stones ...
    Rated: +8