From a Cook to a Professional Chef

By Ben Diaz

The Home Cook Knows Best presents a creative and vivid collection of recipes for both the home cook and those aspiring to be professional chefs, along with detailed reference sections useful for chefs of all skill levels.

In this extensive compilation, author and chef Ben Diaz, a graduate of Le Cordon Bleu, shares both cooking knowledge and recipes. The introductory section includes a thorough examination of cooking fundamentals, including tips on sanitation and food handling, conversion specifications, types of kitchen cutlery, and knife cuts. This is followed by detailed information about selecting and preparing produce, meat, and seafood.

The recipe portion includes sections for appetizers, soups and salads, sauces, entrees, and desserts. Some of the offerings include orzo mac and cheese, crab-stuffed zucchini, red bell pepper pancakes, Argentinean lentil stew, Sicilian ragu, red wine gastrique, Thai paella, huli huli chicken, plantain and peach Monte Cristos, coco besitos, and avocado mousse.

If you love to cook and are intrigued by food and all its wonderful forms, The Home Cook Knows Best will teach you the techniques that will enhance your skills in the kitchen and help you learn to prepare the kind of exquisite dishes that any chef would be proud to serve!

• Language: English
• Publisher: iUniverse
• Release date: Apr 5, 2008
• ISBN: 9780595604715

Ben Diaz

Ben Diaz began his career at the age of five, when he sat at the breakfast table while his father, an accomplished chef, prepared breakfast. Diaz graduated from Le Cordon Bleu and is a culinary professional. He has worked under the guidance of some of the world’s greatest chefs.

Book preview

From A Cook to

Professional Chef

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The Culinarian Vol. I

Benny Diaz

iUniverse, Inc.

New York Bloomington

From A Cook To Professional

Chef The Culinarian Vol. I

Copyright © 2010 by Benny Diaz

All rights reserved. No part of this book may be used or reproduced by any means,

graphic, electronic, or mechanical, including photocopying, recording, taping or by any

information storage retrieval system without the written permission of the publisher

except in the case of brief quotations embodied in critical articles and reviews.

The views expressed in this work are solely those of the author and do not necessarily reflect the views

of the publisher, and the publisher hereby disclaims any responsibility for them.

iUniverse books may be ordered through booksellers or by contacting:

iUniverse

1663 Liberty Drive

Bloomington, IN47403

www.iuniverse.com

1-800-Authors (1-800-288-4677)

Because of the dynamic nature of the Internet, any Web addresses or links contained in this book

may have changed since publication and may no longer be valid.

ISBN: 978-0-595-48380-8 (sc)

ISBN: 978-0-595-71795-8 (dj)

ISBN: 978-0-595-60471-5 (ebk)

iUniverse rev. date: 6/26/2010

Contents

Acknowledgements

Introduction to the Culinary World

Sanitation and Food Handling

Conversion Specks

Types of Kitchen Cutlery

Preliminary Knife Cuts

The Fundamentals

Discovering Produce

Understanding Beef

Understanding Poultry

Understanding Pork

Understanding Seafood

Fresh seafood

Sushi Terminology

Stocks: the Foundation of Any Kitchen

Roux

Appetizers

Grilled Cheese Panini with Roasted Turkey

Acapulco Sunrise Dip

Orzo Mac & Cheese

Artichoke Dip

Asian Beef Skewers

Green Pea Risotto with Asiago Cheese

Bouchee’s Diane

Corn Salsa

Crab Stuffed Zucchini

Cucumber Chicken Pita Sandwich

Curried Yogurt Dip

Rabbit Loin Cigars

Fried Calamari

Jumbo Garlic Shrimp

Red Bell Pepper Pancakes

Saffron Glazed Prawns

Michigan Apples and Brie Tarts

Blacken Chicken BBQ Pizza

Scallop Fritters

Chicken Confit Tea Sandwich with Dill and Roasted Onion Cream Spread

Soups and Salads

Roasted Wild Mushroom Soup

Argentinean Lentil Stew

Seafood Chili

Bean and Meat Soup

Tomato Soup

Apple and Bacon Tomato Soup

Toscana Soup

Chicken and Roasted Vegetable Stew

Asian Spinach Salad

Caribbean Waldorf Salad with Golden Raisin Vinaigrette

Sauces

Beurruge Sauce

3 Berry Sauce

Demi-Bordeaux Sauce

Roasted Garlic Rouge Sauce

Cranberry Rouge Sauce

Creamy Pesto Sauce

Parmesan Cheese Pesto

Roasted Fennel Pesto

Cream Cheese Pesto Dip

Sauce Supreme

Curry Cream Supreme Sauce

Watermelon Cream Sauce

Dijon Bacon Sauce

Brandied Raspberry Sauce

Roasted Garlic Brandy Sauce

Cherry Brandy Sauce

Caramelized Onion Sauce

Dried Cherry Vinegar

Roasted Garlic Vinegar

Lemon Cherry Vinegar

Basil Berry Vinegar

Ginger Lime Beurre Blanc

Rosemary Lemongrass Beurre Blanc

Curry Lime Beurre Blanc

Red Wine Gastrique

SaucerAurore

Sicilian Ragú

Sun Dried Cherry Pinot Noir Sauce

Entrée’s

Basil Crushed Santa Barbara Bass with

Grapefruit-Basil Vinaigrette

Roasted Cornish Game Hen in 3 Herb

Chimichurry on a bed of Israeli Cous Cous,

Mixed Vegetables and a Ginger-Curry Cream Sauce

Beef Bolognese with Fussily Pasta

Pan Seared Halibut with Stir Fried

Egg Noodles

Cherry Glazed Baked Ham

French Airline Chicken Breast with a

Cherry Pinot Sauce

Veggy Mushroom Burger

Chicken Marengo

Dover Sole En Paupiette

King Crab Raviolis in Lobster Creole

Sauce and Braised Cipollini Onions

Pasta Puttanesca

Grilled Jerk Pheasant

Grilled Shrimp Smooth Mango Lime

Vinaigrette

Salmon Burger

Thai Paella

Honey Braised Lamb Shoulder

Huli, Huli Chicken

Stuffed Dover Sole Schnitzel Roulade with

Matignon Green Puy Lentils & Noilly

Prat Banc

Chile Con Carne

Mango-Peach Glazed Halibut

Plantain and Peach Monte Cristo

Stuffed Skirt Steak with Port Sauce

Desserts

Strawberry Fuzz with Whipped Cream

Coco Besitos

Heavenly Pleasure

Cherry Lorraine

Chocolate Mouse

Lime & Basil Sorbet

Cantaloupe-Mint Granita

Chocolate Dipped Bananas

Avocado Mouse

Sweet Dream

Cinnamon Crème Brule

Fried Ice Cream

Recipe Index and Glossary

Glossary

Cited Page

Acknowledgements

To all the people who helped make this book possible: Benjamin Diaz, Steven Wyatt, Chef Whitney Werner, Chef Masa Ose, Chef Rene VanBroekhuizen, Cliff Ort, Chef Rome, George Ramirez, Chef Tommy Tang, Sandi Arabia, Chef Marcos McCuster, Chef Alex Forsythe, Chef Michael Malloy, Chef Peter George, Chef Jeremiah Cone, the entire Basil Magazine Team, Executive Chef Services and everyone else who contributed to making this book a success. This book is also dedicated to all foodservice members who work hard to make this industry what it is today. This could not have been done without them. Special thanks to USDAGOV for all their help and support, as well as contributions, and Sharon Herbst for definitions of use of cooking terminology from Food Lovers Companion.

Sanitation and Food Handling

Terminology

• 41°F-135°F-Temperature Danger Zone

• Spores-Spores are created by bacteria in order to survive their environment, either above boiling point of water or below freezing level

• IPM-Integrated Past Management

• 15 Seconds-Recommended amount of time food must be held at cooking temperature

• FDA-Food and Drug Administration

• 32°F-Freezing temperature of water

• PHF-Potentially Hazardous Foods

• CCP-Critical Control Points

• Air gap-The space between the faucet and the sink used to prevent the backflow of bacteria

• Quats-The level at which ammonia is graded

• PCO-Pest Control Operator

• Cold paddle-Used to chill food quickly, usually a known reacting container filled with water then frozen

• pH 4.6 to 7.5-Optimum level for certain bacterial growth

• FIFO-First in, first out

The unsafe food handler

Food handlers can be a factor in contaminating food in numerous ways. Contamination can occur both in the preparation and in the length of time food is cooked. Here are some ways food handlers can contaminate food:

- Carrying food borne illness

- having symptoms of gastrointestinal illness

- having infected wounds

- being exposed to people who are ill

- touching anything that may contaminate food (Such as phone)

Personal Behavior That Can Contaminate Foods

- scratching scalp

- wiping or touching nose

- touching pimple or open sore

- wearing a dirty uniform

- rubbing or scratching ears

- running fingers through hair

- sneezing into hand

4 principles of hand washing:

1. warm water (above 100°F)

2. soap

3. At least twenty seconds (wash and rinse)

4. drying hands (with single use towels)

Wash your hands after:

- After touching your hair

- using the restroom

- handling raw food

- Sneezing, coughing

- touching soiled clothes

- cleaning tables

- Smoking, eating, drinking

- handling garbage

- handling chemicals

Food borne illnesses:

Food Borne Infection

A disease resulting from Eating food containing Live microorganisms (Salmonellas, shigellosis, listerioss)

Food Borne Intoxication

a disease resulting from eating food containing toxins or poisons from live/dead microorganisms (staphylococcus, boutolism)

Four types of microorganisms can be contracted through food, causing food borne illnesses:

-Bacteria

-Viruses

-Parasites

-Fungi

Basic Characteristics of Bacteria

- They are living, single-celled organisms

- They can be carried by food, humans, insects, etc.

- They can reproduce rapidly

- Certain types of bacteria can survive freezing

- They can form spores that allow them to survive extreme temperatures

- They can spoil food, sometimes causing illnesses

- Most produce toxins that cause illnesses

- Bacteria double every 20min.

Bacteria are pathogens, disease-causing microorganisms

Growth conditions of bacteria

Image3121.EPS

Controlling growth

- make food more acidic

- Raise or lower temperature

- Lower foods water activity

- minimize time food spends in danger zone

Basic Characteristics of Viruses

- Unlike bacteria, viruses rely on living cells

- Unlike bacteria, they do not reproduce in food

- Some types of viruses survive freezing or cooking

- They can be transmitted from person to person

- They can contaminate food and/or water

Basic Characteristics of Parasites

- They are living organisms that need a host to survive

- Parasites are small, often microscopic

- They grow naturally in animals and can be transmitted to humans

- They can be killed by cooking or freezing

- They pose hazards to food and water

Characteristics of mold and yeast

- They spoil food and cause illness

- They grow well in sweet, acidic foods

- Freezing can prevent or reduce growth

- Most produce toxins called all toxins

- Many produce a nauseating aroma

Food Borne Contamination

Most common causes of food borne illnesses (FBI)

• undercooked food

• unsanitary foods

• left in danger zone for to long

• failing to cook food properly

• failure to heat food properly

• adding raw products to cooked food

• preparing food a day in advance

Handling and storing food

Now you have some understanding of the factors that can affect food before it arrives on the table. Here are some guidelines that will aid in the preparation and serving of food, as well as some great insights on how to run a cleaner and safer kitchen.

Receiving / purchasing proteins

• Beef that has a bright cherry color is a good sign of fresh meat; it should not be sticky or have an odor. It should be individually wrapped/ portion (vacuum sealed), which is a good indicator that it has not been tampered with.

• Lamb should be light red to opaque, should have a clean smell and should not have silver skin (elastic connective tissue). Lamb should feel soft but not overly soft, which is a sign of aged lamb

• Seafood should not have an odor. If buying shellfish, such as oysters or clams, make sure that they are closed. An open bivalve is a sign of a dead clam or oyster. If pertaining to fish, look for smooth, shiny skin,