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The
Culinary Reference
Guide
Is currently used by the following
schools, restaurants and hotels
Johnson and Wales University
Clemson University
Stratford University
The Greenbrier Resort
The Waterside Inn, UK
The Culinary Institute of Virginia
Gordon Ramsey, Hospital Road
The Fat Duck, UK
The Dorchester Hotel, London
University of Sheffield, UK
California Public Education
University of North Carolina
Culinary Reference
Guide
Is currently used by the following
schools, restaurants and hotels
Johnson and Wales University
Clemson University
Stratford University
The Greenbrier Resort
The Waterside Inn, UK
The Culinary Institute of Virginia
Gordon Ramsey, Hospital Road
The Fat Duck, UK
The Dorchester Hotel, London
University of Sheffield, UK
California Public Education
University of North Carolina
By Frederick J Tiess CEC, FMP, CCI
Introduction
Mise en Place: Fr. “Everything put in its place”
The Culinary Reference Guide is a cookbook for culinary professionals and
gourmets to access information effectively. The Culinary Reference Guide’s ease
of use and accessibility is the primary reason industry professionals use this
guide as their source of reference. “Mise en place” is a French term that means
everything in its place. This common professional term emphasizes the need to
have all ingredients and equipment ready at the intended time of use. The
introduction of this book is called Mental Mise en Place. A successful cook is
one who has mentally prepared what needs to be completed. Mental Mise en
Place is comprised of three concepts: knowledge, skill, and repertoire.
Knowledge: Understanding an organized body of facts and
principles through words, sensations, and observations.
The degree of a cook’s culinary knowledge is based upon his or her
understanding of the relationship between cooking techniques, ingredients, and
the desired outcome. A dish often begins with a creative thought. That thought
must then become an action based upon what has been learned and what may
occur. Creating a dish is really just an experiment. The Culinary Reference
Guide has over 700 proven culinary experiments. These experiments can be used
to reference the ratio of ingredients in order to produce a successful formula, in
turn producing a quality dish for your clientele.
Skill: The ability gained though correct repetitive practice.
The most effective way to first learn these techniques is through observation and
practice. For a novice culinarian this involves an apprenticeship, a formal
culinary education, or work experience. After a skill has been observed the next
step in the learning process is the application of the technique. The technique
should be refined through consistent practice over a longer period of time. The
mastering of some techniques may only take a few weeks but the perfection of
that technique may be a lifelong challenge. Skills are perishable, consistent
practice is the key to success.
Can you recall a dish that you really enjoyed from your past? Have you ever been
to a restaurant where you ordered the same thing on two separate occasions?
When you went back to that restaurant was that meal just as good as the first
time? If your answer is no to the third question, then perhaps your second
experience was an improper execution of the formula. This could have happened
through a lapse in skill, improper sequencing of the preparation, or a formula
mise en place issue. This is where the consistency of preparation is critical; you
ordered the dish the second time because you liked it the first. Most guests will
not reorder a dish that they did not like the first time. A successful cook is one
who can deliver a defined set of skills consistently.
The combination of good cooking skills and great recipes can produce a
consumable work of art. Hopefully the experience of enjoying such a dish will
last in your guest’s memory. As chefs and cooks we are only as good as the last
meal we prepared. Even with a perfect recipe, without the correctly applied
cooking technique and culinary knowledge, that dish can become a gastronomic
disaster.
Repertoire: A list of what has been learned for
the purpose of performance.
The “Culinary Reference Guide” has been designed as a repertoire to access the
“need to know” information quickly. It is divided into three sections. The first
section of this repertoire details the critical information concerning the basic
cooking techniques. This technical guide will allow the user to review and refine
critical check points of cooking to ensure a properly prepared product. The
second section of this reference guide contains formulas and recipes. These
recipes and formulas are presented in a matrix format which you will find easy to
reference and produce. The third section of the reference guide presents an
interpretation of culinary terms. When used correctly the culinary professional or
gourmet can create accurate menus using the correct spellings for a professional
presentation.
Recipe versus Formula
A recipe can be defined as a parameter to work within to ensure a consistent
product. A formula, on the other hand, can be defined as an exact ratio that
produces a consistent product. Some recipes can be adjusted for similar results.
For example, a stock that uses turkey bones instead of chicken bones will result
in a similar finished product. Formulas on the other hand, if altered, can have an
undesired effect. An example of this is pie dough. The correct measure of flour,
fat and cold water is the key to successful pie dough. Too much flour and the
dough will be tough and dry, too much fat and the dough will taste greasy, too
little water and the product will fall apart when baked.
The recipes and formulas in this book have been developed and tested over the
past 25 years. The recipe charts, which contain the recipes and formulas, have
been designed with a recipe reference number to speed the referencing process.
The numbering system used for these recipes and formulas can be used as a
production training tool for managers to plan, organize and control the daily
output of preparation.
In many cases the spreadsheet format takes up considerably less space than a
traditional recipe format. Each recipe and formula will give the quantity of the
ingredient in the individual cell, or box. The numbers across the top of the page
are the standard amounts that the recipe will utilize. Recipes and formulas can be
quickly recalculated to adjust the desired production amount. This can be done
by increasing or decreasing the number or numerator across the top of a
spreadsheet. The user can double, halve, and multiply the amount of batter to
yield 100 crepes. The conversion is as simple as changing a 1 to 2 to double, a 3
to 4 ½ for a 150 percent yield, and so on across the top of the page.
Some recipes will have a cell with a certain amount for the ingredient within it.
This ingredient has been put in a separate cell because the amount needed for the
recipe may differ from the set amounts across the top of the page. The
consolidated format in these charts allows the user to access up to 15 recipes per
page.
Consistency is the most important factor in the preparation of food. Most cooks
do not use recipes every time they prepare an item. They rely on memory and
repetition. In some situations this works, however if consistent training and
evaluation are not consistent then the final product may vary from the
expectation. Consistency of the final product and production efficiency are
advantages that corporate restaurants have over the independent operator.
Corporations and chain restaurants use recipe cards and pre-prepared
components that deliver a known end result. The recipes and formulas in the
“Culinary Reference Guide” can be easily referenced for a quality finished
product. Successful restaurateurs know that controlling quality will result in
repeat customers. Quality can be defined as the consistent delivery of a
predetermined standard. Understanding the basic methods and quality points will
enable you to prepare countless dishes in an infinite number of combinations.
The Culinary Reference Guide is a cookbook for culinary professionals and
gourmets to access information effectively. The Culinary Reference Guide’s ease
of use and accessibility is the primary reason industry professionals use this
guide as their source of reference. “Mise en place” is a French term that means
everything in its place. This common professional term emphasizes the need to
have all ingredients and equipment ready at the intended time of use. The
introduction of this book is called Mental Mise en Place. A successful cook is
one who has mentally prepared what needs to be completed. Mental Mise en
Place is comprised of three concepts: knowledge, skill, and repertoire.
Knowledge: Understanding an organized body of facts and
principles through words, sensations, and observations.
The degree of a cook’s culinary knowledge is based upon his or her
understanding of the relationship between cooking techniques, ingredients, and
the desired outcome. A dish often begins with a creative thought. That thought
must then become an action based upon what has been learned and what may
occur. Creating a dish is really just an experiment. The Culinary Reference
Guide has over 700 proven culinary experiments. These experiments can be used
to reference the ratio of ingredients in order to produce a successful formula, in
turn producing a quality dish for your clientele.
Skill: The ability gained though correct repetitive practice.
The most effective way to first learn these techniques is through observation and
practice. For a novice culinarian this involves an apprenticeship, a formal
culinary education, or work experience. After a skill has been observed the next
step in the learning process is the application of the technique. The technique
should be refined through consistent practice over a longer period of time. The
mastering of some techniques may only take a few weeks but the perfection of
that technique may be a lifelong challenge. Skills are perishable, consistent
practice is the key to success.
Can you recall a dish that you really enjoyed from your past? Have you ever been
to a restaurant where you ordered the same thing on two separate occasions?
When you went back to that restaurant was that meal just as good as the first
time? If your answer is no to the third question, then perhaps your second
experience was an improper execution of the formula. This could have happened
through a lapse in skill, improper sequencing of the preparation, or a formula
mise en place issue. This is where the consistency of preparation is critical; you
ordered the dish the second time because you liked it the first. Most guests will
not reorder a dish that they did not like the first time. A successful cook is one
who can deliver a defined set of skills consistently.
The combination of good cooking skills and great recipes can produce a
consumable work of art. Hopefully the experience of enjoying such a dish will
last in your guest’s memory. As chefs and cooks we are only as good as the last
meal we prepared. Even with a perfect recipe, without the correctly applied
cooking technique and culinary knowledge, that dish can become a gastronomic
disaster.
Repertoire: A list of what has been learned for
the purpose of performance.
The “Culinary Reference Guide” has been designed as a repertoire to access the
“need to know” information quickly. It is divided into three sections. The first
section of this repertoire details the critical information concerning the basic
cooking techniques. This technical guide will allow the user to review and refine
critical check points of cooking to ensure a properly prepared product. The
second section of this reference guide contains formulas and recipes. These
recipes and formulas are presented in a matrix format which you will find easy to
reference and produce. The third section of the reference guide presents an
interpretation of culinary terms. When used correctly the culinary professional or
gourmet can create accurate menus using the correct spellings for a professional
presentation.
Recipe versus Formula
A recipe can be defined as a parameter to work within to ensure a consistent
product. A formula, on the other hand, can be defined as an exact ratio that
produces a consistent product. Some recipes can be adjusted for similar results.
For example, a stock that uses turkey bones instead of chicken bones will result
in a similar finished product. Formulas on the other hand, if altered, can have an
undesired effect. An example of this is pie dough. The correct measure of flour,
fat and cold water is the key to successful pie dough. Too much flour and the
dough will be tough and dry, too much fat and the dough will taste greasy, too
little water and the product will fall apart when baked.
The recipes and formulas in this book have been developed and tested over the
past 25 years. The recipe charts, which contain the recipes and formulas, have
been designed with a recipe reference number to speed the referencing process.
The numbering system used for these recipes and formulas can be used as a
production training tool for managers to plan, organize and control the daily
output of preparation.
In many cases the spreadsheet format takes up considerably less space than a
traditional recipe format. Each recipe and formula will give the quantity of the
ingredient in the individual cell, or box. The numbers across the top of the page
are the standard amounts that the recipe will utilize. Recipes and formulas can be
quickly recalculated to adjust the desired production amount. This can be done
by increasing or decreasing the number or numerator across the top of a
spreadsheet. The user can double, halve, and multiply the amount of batter to
yield 100 crepes. The conversion is as simple as changing a 1 to 2 to double, a 3
to 4 ½ for a 150 percent yield, and so on across the top of the page.
Some recipes will have a cell with a certain amount for the ingredient within it.
This ingredient has been put in a separate cell because the amount needed for the
recipe may differ from the set amounts across the top of the page. The
consolidated format in these charts allows the user to access up to 15 recipes per
page.
Consistency is the most important factor in the preparation of food. Most cooks
do not use recipes every time they prepare an item. They rely on memory and
repetition. In some situations this works, however if consistent training and
evaluation are not consistent then the final product may vary from the
expectation. Consistency of the final product and production efficiency are
advantages that corporate restaurants have over the independent operator.
Corporations and chain restaurants use recipe cards and pre-prepared
components that deliver a known end result. The recipes and formulas in the
“Culinary Reference Guide” can be easily referenced for a quality finished
product. Successful restaurateurs know that controlling quality will result in
repeat customers. Quality can be defined as the consistent delivery of a
predetermined standard. Understanding the basic methods and quality points will
enable you to prepare countless dishes in an infinite number of combinations.
The Culinary Reference Guide
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