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  • +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
  • +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
  • +2

    How to Make Forcemeats

    How to Make Forcemeats
    One of the basic components of charcuterie and garde manger items is a preparation known as a forcemeat. A forcemeat is a lean meat and fat emulsion that is established when the ingredients are processed together by grinding, sieving, or puréeing. Depending on the grinding and emulsifying methods and the intended use, the forcemeat may have a smooth consistency or may ...
    Rated: +2
  • +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
  • +2

    Enhancing Food Presentation

    Enhancing Food Presentation
    The banquet chef or garde manger can take advantage of many opportunities to enhance the foods’ presentation and, at the same time, enhance the guests’ experience. Food presentation is the banquet chef’s chance to emphasis the theme and showcase the talents of the garde manger staff. Contents: 1. Arrangement of Items on a Line 4. Replenishing 5. Centerpieces and Displays Next ...
    Rated: +2
  • +4

    How to Classify Cheese

    How to Classify Cheese
    With so many cheeses available today, there are several categories by which they can be referenced. Milk type, country of origin, region, handling, aging, and texture are some of the various classification strategies that have been used. Although most experts agree that none of these classifications are completely adequate, so far no one has been able to come up with one ...
    Rated: +4
  • +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
  • +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
  • +6

    Chef Essentials: Hollandaise Sauce

    Chef Essentials: Hollandaise Sauce
    Since the largest part of hollandaise is butter, the success or failure of the sauce depends not only on skillfully combining egg yolks, water, acid, and butter into a rich, smooth sauce, but also on the quality of the butter itself. Hollandaise sauce is prepared by emulsifying melted or clarified butter and water (in the form of an acidic reduction and/or ...
    Rated: +6
  • +4

    Cooling, Reheating, & Thawing Foods Safely

    Cooling, Reheating, & Thawing Foods Safely
    Cooling Foods Safely One of the leading causes of food-borne illness is improperly cooled food. Cooked foods that are to be stored need to be cooled to below 41°F/5°C as quickly as possible. This should be completed within four hours, unless you use the two-stage cooling method. In the first stage of this method, foods must be cooled to 70°F/21°C within ...
    Rated: +4
  • +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
  • +6

    How to Make Pâté en Croûte

    How to Make Pâté en Croûte
    Making Pâté en Croûte Today, pâtés en croûte are often made in rectangular molds. The advantage of these molds is that they have regular dimensions and straight sides. This encourages even baking and helps reduce the chances of undercooking the dough. Another reason to choose a rectangular mold is the ability to make uniform slices. However, an oval pâté en croûte ...
    Rated: +6
  • +5

    Types of Knives

    Types of Knives
    A wide array of knives is available to suit specific functions. As you continue to work in professional kitchens, your knife kit will grow to encompass not only the basics—chef’s or French knife, boning knife, paring knife, and slicer—but also a number of special knives. This list is intended as a guide to the knives that may be found in nearly ...
    Rated: +5
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    Concepts and Themes in Buffet Design

    Concepts and Themes in Buffet Design
    A buffet may center on a particular meal period, special occasion, holiday, or ethnic presentation. The event’s theme is typically the starting point for developing a plan for the buffet itself. Another fundamental decision is a menu that is developed around a theme. The season, weather, and the guests’ comfort and expectations hold together the theme. They have a direct impact ...
  • +3

    6 Things You Should Know About Chicken

    September is National Chicken Month! Don't miss out before it's too late! September is National Chicken Month and to celebrate, we worked with featured writer Danielle Turner to create a guide to the juicy, white meat we all love! First up, some quick facts on chicken! 1. Chicken Skin Color 2. Free Range Chicken 3. Determining "Doneness" 4. How Long ...
    Rated: +3
  • +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
  • +8

    9 Meat Cuts You Should Be Cooking

    Succeeding in culinary school is more than just being a good student With the recession, customers want cheaper meat. And with the head-to-tail movement, chefs aren’t just cooking prime rib and terderloin, but the neck and shanks of cows, pigs, and ducks everywhere. Whether it’s the recession or the head to tail movement, normally discarded cuts of meat are making ...
    Rated: +8
  • +2

    Food Styling: Tools of the Trade

    Food Styling: Tools of the Trade
    A food stylist’s kit is his/her lifeline. A well-equipped kit will help a job go smoothly and easily. There are things on the list below that one might think odd to use with food but, rest assured, every single item on this list is vital to food styling in one way or another. There are a few obvious things such as ...
    Rated: +2
  • +2

    Food Science Basics: Denaturing Proteins

    Food Science Basics: Denaturing Proteins
    At the molecular level, natural proteins are shaped like coils or springs. When natural proteins are exposed to heat, salt, or acid, they denature—that is, their coils unwind. When proteins denature, they tend to bond together, or coagulate, and form solid clumps. An example of this is a cooked egg white, which changes from a transparent fluid to an opaque solid. ...
    Rated: +2
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    The Ingredients for Preserving Foods

    The Ingredients for Preserving Foods
    From the editor: Food preservation techniques have always been intended to control the growth of microbes, halting the growth of some and encouraging the grown of others. This article summarizes the ingredients used to preserve foods. 1. Salt 2. Nitrates and Nitrites 3 Seasing and Flavoring Ingredients Salt The basic ingredient used by the garde manger to preserve foods is salt. ...