Friday, December 28, 2007
Some of the most used ingredients in restaurant kitchens
E322 Lecithin
E327 Calcium lactate
E331 Sodium citrates
E400 Alginic acid
E401 Sodium alginate
E402 Potassium alginate
E403 Ammonium alginate
E404 Calcium alginate
E406 Agar
E407 Carrageenan
E407a Processed eucheuma seaweed
E410 Locust bean gum (Carob gum)
E412 Guar gum
E413 Tragacanth
E414 Acacia gum
E415 Xanthan gum
E416 Karaya gum
E417 Tara gum
E418 Gellan gum
E422 Glycerol
E425 Konjac
E440 Pectins
E441 Gelatine
E461 Methyl cellulose
E463 Hydroxypropyl cellulose
E464 Hydroxy propyl methyl cellulose
E466 Carboxymethyl cellulose
E473 Sucrose esters of fatty acids
E474 Sucroglycerides
E621 Monosodium glutamate
E631 Disodium inosinate
E636 Malto
E953 Isomalt
E1103 Invertase
E1400 Dextrin
Transglutaminase
E327 Calcium lactate
E331 Sodium citrates
E400 Alginic acid
E401 Sodium alginate
E402 Potassium alginate
E403 Ammonium alginate
E404 Calcium alginate
E406 Agar
E407 Carrageenan
E407a Processed eucheuma seaweed
E410 Locust bean gum (Carob gum)
E412 Guar gum
E413 Tragacanth
E414 Acacia gum
E415 Xanthan gum
E416 Karaya gum
E417 Tara gum
E418 Gellan gum
E422 Glycerol
E425 Konjac
E440 Pectins
E441 Gelatine
E461 Methyl cellulose
E463 Hydroxypropyl cellulose
E464 Hydroxy propyl methyl cellulose
E466 Carboxymethyl cellulose
E473 Sucrose esters of fatty acids
E474 Sucroglycerides
E621 Monosodium glutamate
E631 Disodium inosinate
E636 Malto
E953 Isomalt
E1103 Invertase
E1400 Dextrin
Transglutaminase
who is a chef
Somewhere between the innocence of pot washer and the majestic indignation of the local tycoon (Who wants a special dinner tonight and you are booked sold) there is harassed, tormented, overworked, underpaid, pitiful creature known as the CHEF.
The chef is also manager, the cook, the boss and the supervisor.
Chefs come in all sizes, shapes and condition. You find them everywhere – upstairs, downstairs, at the range, in the freezer, checking portions, repairing equipments in the kitchen, in the dining room, in the supply room, in the office.
A Chef is patience with a clenched fist, humor with fingers crossed, experience with scars on hands, imagination with a recipe and a childlike trust in the honesty of guests.
A Chef has the work capacity of a computer, the energy of a lion, the curiosity of a cat, the judgment of an umpire and the enthusiasm of a child at a circus.
A Chef loves big parties, prompt arrivals, full tables, quick turnovers, cheerful employees, happy patrons, clean dinning rooms, good waiters and Waitress and free publicity.
They aren’t much of clutter, clatter, waste, carelessness, mistakes, delays, gripes, accidents, complaints, deadbeats, burned food, drunks or employees who don’t show up for the work.
Chefs are amazing creatures. When you want them, you can’t find them; when you don’t they are looking over your shoulder.
You can keep them out of your sorts, but you can’t keep them out of your hair. You can frustrate their desire but you can’t frustrate their drive. You can top their jokes, but you can’t top their performance. They are inspiration, our example, our parent image, our critic, our conscience and our passion.
But when the dinning rooms are full and the guests are smiling, the Chef is the personification of benevolence and lovable.
And when they go to the last great banquet, St. Peter will smile a warm welcome, bow and ask “Are you sure you have a reservation”
“Chefs are rare and dangerous breed and we must protect them from marrying so that their tribe does not increase” (Not for everyone)
The chef is also manager, the cook, the boss and the supervisor.
Chefs come in all sizes, shapes and condition. You find them everywhere – upstairs, downstairs, at the range, in the freezer, checking portions, repairing equipments in the kitchen, in the dining room, in the supply room, in the office.
A Chef is patience with a clenched fist, humor with fingers crossed, experience with scars on hands, imagination with a recipe and a childlike trust in the honesty of guests.
A Chef has the work capacity of a computer, the energy of a lion, the curiosity of a cat, the judgment of an umpire and the enthusiasm of a child at a circus.
A Chef loves big parties, prompt arrivals, full tables, quick turnovers, cheerful employees, happy patrons, clean dinning rooms, good waiters and Waitress and free publicity.
They aren’t much of clutter, clatter, waste, carelessness, mistakes, delays, gripes, accidents, complaints, deadbeats, burned food, drunks or employees who don’t show up for the work.
Chefs are amazing creatures. When you want them, you can’t find them; when you don’t they are looking over your shoulder.
You can keep them out of your sorts, but you can’t keep them out of your hair. You can frustrate their desire but you can’t frustrate their drive. You can top their jokes, but you can’t top their performance. They are inspiration, our example, our parent image, our critic, our conscience and our passion.
But when the dinning rooms are full and the guests are smiling, the Chef is the personification of benevolence and lovable.
And when they go to the last great banquet, St. Peter will smile a warm welcome, bow and ask “Are you sure you have a reservation”
“Chefs are rare and dangerous breed and we must protect them from marrying so that their tribe does not increase” (Not for everyone)
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