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