Cereals:

This broad category of staple foods, for us will encompass grains and meals. These foo d items can be considered the basic fundamental forms of nutrition for "cultivating mankind".

Whole grains:
are ones which have not been milled or processed and still retain their germ, bran, and hull intact. This means they have much more nutritional content then "Milled
or processed" grains. Grains should be stored away from direct sunlight and kept dry and cool and tightly covered.

Processing:

This begins with the whole grain which is then ground or milled down to smaller sizes in stages. This can be done by "Stone Grinding" which is the preferred but usually most expensive way. This is because the whole grain is processed at a lower temperature which results in less nutrient loss. Coarse milled grains are referred to as "Cracked". The next stage is the "Meal and cereal stage" and finally the process produces a fine ground powder like product known as "Flour"

CEREALS, GRAINS and STARCHES USED IN THE COLD KITCHEN

NAME	INFORMATION
RICE	One of man's oldest cultivated foods, originating in Asia. There are thousands of varieties, but generally there are 3 classes of rice based on size. ==== Long Grain A light and fluffy rice usually used for salads and steaming. Medium Grain A slightly stickier rice which tends to cling together. Short Grain The stickiest of all the rices. Typical for Italian Risotto dishes and a specially high glutinous variety is used for Sushi rice This needs to be rinsed of it's starch very well. === If the rice is unprocessed and still retains it's bran intact it is called "Brown" rice. "Converted Rice" has been par cooked and therefore is almost always re- enriched to replace lost nutrients. "Wild Rice" is not really rice but a long dark grass-grain. In general good quality white rice is white in color, not yellow, and all the pieces should be whole and not broken. No odor should prevail and the general appearance should be one of a fresh product.
PASTA	Are derived from many different flours and grains that then get mixed with water. The best quality pastas are made from durum semolina hard wheat flour . Hard wheats have higher gluten content which make for better quality pasta. In general pastas are very high in carbohydrates and are usually combined with cheeses or vegetables. There are many different forms and shapes of pastas, which are made when the pasta dough is fresh and soft and then very thoroughly dried. This dry form makes it a very convenient item for the professional kitchen. Egg Noodle pasta products must contain at least 5.3% of egg in the final product.
BARLEY	Is used to produce malt which is important in the manufacturing of beer. Pearl Barley is barley grain that has had it's husk removed and the grains polished.
COUSCOUS	Small pellets or beads made of semolina flour of North African origin, but many other types exist today. It is often sold partially precooked and is used in salads and frequently as a fish garnish. Is used very similar in menu concept to pasta, risotto and polenta by today's chefs.
BEANS String Beans Shell Beans	Originating in the new world and professionally known to us as "Legumes" these items derive from the pods of many different plants. Distributed fresh, frozen, dried and canned they have unlimited uses. In general they are nutritionally about 25% protein, 50% carbohydrate and contain about 100 calories per ounce of raw product and no harmful poly unsaturated fats. Fresh; Try to use within 2 weeks of purchase, keep stored in a cool, dry area. Discard any shriveled or discolored or molded items before cooking. Boil in lots of salted water. "Shock" in ice water to stop the cooking process and maintain the vivid color of the bean. Frozen; Try to use within 4 months of purchase, keep stored at O degrees F. These items have been usually precooked so all you are really doing is reheating them so do not over cook. Dried; This is the form that most "Legumes" are purchased and consumed. Look for a fresh appearing product. Try to use within 3 months of purchase, keep stored in a cool, dry area. Discard any shriveled, shattered , discolored or molded items. Before cooking revise closely for stones and dirt, rinse well under running water. Do not soak overnight as it is really unnecessary and in fact the beans may begin to ferment and start to produce harmful poisonous by products, 3-5 hours should be sufficient. Boil in lots of salted water. The older the "Legumes" the longer the cooking time and the more water needed. Canned; These are the least desirable for of these products as the canning process greatly reduces the quality of the product. If using, store in a well ventilated storeroom and once the can is open use the product as quickly as possible. They will ferment if mis treated and not utilized right away once opened. COMMONLY USED BEANS and BEAN PRODUCTS Kidney Beans (the best known and most used) Red Beans Chick Peas (garbanzo) Pigeon Peas (black-eyed) Black Beans Fava (broad bean) Lima Bean Soy Bean Pinto Bean (Borlotti) Navy Bean Lentil Garden Peas (Borlotti) Tofu (a bean product) There are many varieties of this high protein meat substitute; hard, soft, flavored, cooked, silken, white and yellow. In the hands of a skilled chef. For more information contact The Vegetarian Times Magazine.

Sugars and Sweeteners

History
Historically it was a symbol of wealth and power and like salt launched a number of fleets in it's quest. Sugar cane is thought to have originated in India. One of many plant sources for sugar, others being sugar beets and maple syrup. The Persians are credited with discovering how to refine sugar. The most important sugars are sucrose, derived from cane or beet sugar / fructose, derived from fruit sugar / lactose, derived from milk sugar.(More information)

• Sugar:
  Made from the sugar beet or sugarcane plant. Sugarcane accounts for about half of the sugar prodded in the world. The extracted juice is refined into granulated sugar.
  
• Syrups:
  Also are made from plant sources.
  
• Sweeteners:
  Manufactured artificially. Examples are Saccharin and a class of chemicals called "cyclamates" These have no nutritional value and are used to reduce caloric intake.
  
  

Nutrition and Food Value
This is a food of high energy and is almost 100% carbohydrate. It is very high in calories with 100 grams yielding 393 calories of concentrated energy.


Properties: (More information)
Pure sugar melts at 320 degrees F (160 C.). Dissolves readily in cold water. Solubility increases as the water temperature increases. As the amount of sugar increase s, we say that it's "Density" has increased and with it increases the boiling point.

MOST COMMONLY USED SUGARS and NATURAL SWEETENERS

NAME	INFORMATION
WHITE SUGAR	This is a fully refined product with no or very little impurities. It is purified by dissolving the sugar in water and then evaporating this treated water until it crystallizes. It can be flavored in a number of ways like with vanilla, orange peel, rose petals, ginger and more.
BROWN SUGAR	Slightly less refined than white sugar, this sugar gets it's color from some impurities or from just adding molasses back to white sugar to color it. True brown sugar is crystallized from the syrup remaining at the end of the refining process.
POWDERED SUGAR	A very powdery version of white sugar obtained by crushing. This is often mixed with a bit of cornstarch to keep it from caking up due to moisture.
GLUCOSE	A naturally occurring fruit and starch sugar. After extraction it is in liquid form and is used in bakery, candy and commercial jam and jelly production.
LACTOSE	The natural sugar constituent of milk. By evaporating the whey or watery part of the milk and then crystallizing and purifying the solids we get this sugar.
MOLASSES	This is a by product of the sugar refining process. It is a thick dark liquid not nearly as sweet as sugar. There are various forms of production of this byproduct.
HONEY	A natural product of pollen seeking bees, this sweeter than sugar all natural product is one of nature's highest acid (ph) foods. Depending on the pollen source and type of bees, the character of the honey's color, aroma and taste vary greatly.
MAPLE SYRUP	A product of the concentrated sap of the Maple Tree. Once "Tapped" this sap is refined and used as table syrup, flavorings and used for commercial bakery productions.
CORN SYRUP	A liquid sugar extracted from corn. Less sweet than sugar it comes in dark and light or clear options.

Vinegars
Derived from wines, fermented fruits and grains using the vinegar bacteria.

1. Should be stored like oil, but due to it's higher acid (ph), it is not as prone to decomposition.
2. Considered a condiment.
3. Is really a dilute solution (around 5%) of "Acetic Acid"
4. Can be flavored easily by adding your favorite flavoring agent. Examples are:

   VANILLA VINEGAR	HERB VINEGAR
   RASPBERRY VINEGAR	MANGO VINEGAR

Salt and Pepper

Salt:
Like sugar this used to be a symbol of wealth, very expensive and well guarded. It should be stored in a very dry, no moisture area.

NAME	INFORMATION
KITCHEN SALT	The general term for sodium chloride, NaCl. A naturally derived product, all salt comes from the sea and depending on how it is further refined it gets it's name. As we all know it is added to food to improve it's flavor or increase it's "shelf-life".
SEA SALT	Made by allowing salt/sea water to evaporate to produce an off colored product depending on how much it is refined.
TABLE SALT	Small crystals of crushed rock salt fortified with iodine and adding a non caking element to allow for good pouring.
ROCK SALT	Large coarse crystals of unrefined salt. Never used to actually season food directly.
KOSHER SALT	This is pure refined rock salt. Also known as "pickling" salt. A very flavorful salt it usually comes in a fairly coarse form. Used on pretzels. Does not contain magnesium carbonate (anti-caking agent). Meets Jewish dietary law requirements.
CURING SALT	Used to cure meats and retain the red color of the meat product. It is a blend of 94% salt and 6% sodium nitrite. This product is usually colored pink to identify it. Normally used at 1 oz. per 100 lbs of pate or "charcuterie" mix.

Pepper: Also historically one of man's most expensive items during it's heyday. Best to store this in whole peppercorn form and use freshly ground.

NAME	INFORMATION
BLACK PEPPER	This is the main pepper used in professional kitchens. Comes as a black "berry" type product.
WHITE PEPPER	This is black pepper allowed to age a bit and then the outside husk is removed. Eliminates the black speckling caused by ground black pepper on white items.
GREEN PEPPERCORNS	Unripe peppercorns. Can be brine packed or freeze dried.
CAYENNE PEPPER	This is actually a chili originally grown in French Guiana. It is ground into a fine powder.

Canned and Jarred Goods
In the cold kitchen you will find the need to use these kinds of items. They can range from the following as some examples:

capers	tomatoes	ketchup	corn kernels
peas	beans	olives	hearts of palm

The chef of the cold kitchen with the executive chef must make the decisions on which products of this nature to use. Preferred are fresh products if time and skill permits. Make sure that the can opener is washed and sanitized at least once daily.

CONTENTS OF STANDARD CAN SIZES
thanks to "Rules of Thumb"

CAN NUMBER	WEIGHT	VOLUME (cups)
1	10-11 oz.	1.25
300	15 oz.	1.75
303	1 Lb.	2
1 Tall	1 Lb.	2
2	1 lb. 3 oz.	2.5
2.5	1 lb. 13 oz.	3.5
3	1 qt. 13 fl. oz.	3.5
5	3 lbs.	5.75
10	6 lbs. 8 oz.	12-13

Nuts and Seeds
Nuts;

1. Many are very high in natural "Lipid" (oil) content and are used for perfumes, pharmaceuticals and flavorings.
2. Are the fruits of various trees and plants.
3. Come in many forms; Raw, natural, or roasted / shelled or with the shell, skin on or skin off/ whole, slivers, pieces, halves, sliced.
4. Many times they are sold as butters, like peanut butter.
5. Because they have a high natural oil content they can go rancid quite easily so they should be stored like oils.

Seeds:

1. Follow the same guide lines as for nut storage and handling.
   
   

   COMMONLY USED NUTS and SEEDS IN THE COLD KITCHEN

   NAME	NUT or SEED	INFORMATION
   ALMOND	NUT	Use for salads, roasted or natural
   WALNUT	NUT	mainly used in Waldorf salad
   PINENUT	NUT	use whole in pesto based sauces and toasted as garnish for salads
   PISTACHIO	NUT	Use for cold shrimp garnish, diced
   COCONUT	NUT	Many uses, whole, grated or in pieces.
   POPPY SEED	SEED	salad garnish and salad dressing
   CELERY SEED	SEED	salad dressing
   SESAME SEED	SEED	salad garnish and salad dressing

   
   
   

   Ice Cream Dipper Yield Chart

   An aid for controlling costs and portions.
   Dipper size	Average Yield (dips) per Gallon	Approx. Dip Weight
   # 10	19	3.75 oz.
   # 12	23	3.12 oz.
   # 16	29	2.5 oz.
   # 20	38	1.84 oz.
   # 24	44	1.60 oz.
   # 30	60	1.36 oz.
   # 40	144	0.5 oz.

   
   
   

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