Gourmet Foods
infrared cooking
Waves of heat Toasters/broilers grilling
microwave cooking
Waves penetrate food Friction Water molecules No browning
semisweet
at least 35%
beauty
considered gourmet because of elaborate or unusual decoration, unusual or interesting garnish, studied simplicity
unusual combinations
considered gourmet because of the combination of ingredients or in the way the ingredients are cut or prepared for use
precision
considered gourmet because of the finest ingredients, using faultless preparation
unusual ingredients
considered gourmet because of the use of fine herbs, spices, seasonings, and aromatics, wines, exotic or rare ingredients
presentation
considered gourmet because of the way it is served or the utensils or equipment with which it is served
types of heat transfer
convection conduction radiant heat
radiant heat
infrared cooking or microwave cooking
sachet
parsley bay leaves garlic peppercorns pepper clove
herbs de provence
savory marjoram thyme lavender
fines herbs
tarragon parsley chives chervil
bouquet garni
thyme parsley celery stalk
bittersweet chocolate
usually at least 50% min. of 35%
milk chocolate
10-20%
yeast temp
105-115
starch
150-212
coagulation
160-185
mirepoix
2 parts onion to 1 part celery/carrot
roasting temp
325
caramelize
338
conduction
Direct contact Water vs air
convection
Fluid (either liquid or gas) Natural Mechanical