Culinary Skills Recipes

 Culinary Foundations Recipes

Burger Buns

prep:  20 min.    Bake:  10 min.  Serves 12

1 T. active dry yeast

1 C. plus 2 T warm water

1/3 c. vegetable oil

1/4 c. sugar

1 egg

1 t. salt

3-3 1/2 c. all purpose flour

In a large bowl dissolve yeast in warm water, add oil and sugar.  Let stand for 5 min. Add the egg, salt and enough flour to form a soft dough.  Turn onto a floured surface.  Kneed until smooth and elastice, about 3-5 min. Do not let rise, divide into 12 pieces; shape each into a ball; place 3 inches apart on  greased baking sheets or silicone liners on sheets.  Cover and let rest for 10 min.  Bake at 425 degrees for 8-12 min. or until golden brown.  Remove pans to wire racks to cool.

 

Recipe submitted from Kailey (speaker/demo Art Institutes)

Sweet-and-Sour Cucumbers SERVES 4

PROCEDURE

1  Combine all dressing ingredients; mix well to dissolve sugar. Toss cucumbers with dressing; let sit 30 minutes before serving. Variations:  Kailey added 1 red pepper and 1 jalapeno pepper (seeded) diced in place of the Tai bird chile plus 3 sliced green onions, 3 T. mint chiffonade and equal parts (2 T. each) rice vinegar and raw sugar. At the end she added 1/2 c. feta cheese.

International Cuisine, International Culinary Schools at The Art Institutes. John Wiley & Sons.

tes International LLC. See aiprograms.info for program duration, tuition, fees, and other costs, median debt, federal salary data, alumni success, and other important info

Baguettes – Yeast Dough

Activate: 2 1/4 t. yeast + 1 t. sugar + 1/4 c. warm water
wait for 1/2 inch foam top to form

Mix together 2 c. all-purpose flour + 1 t. salt

Make a well; add 3/4 c. warm water + yeast mixture; mix; take out of bowl and knead until triangle test works (about 7 min.)

Place dough in large, greased bowl, cover with plastic wrap. Let rise until doubled (may do cool-rise overnight). Punch down dough, keep covered with plastic wrap; rest for 10 min.

Shape into cylinder-shape, make 3 slashes on top with a serrated knife, brush lightly with egg wash (1 egg + 2T. water mixed together). Place on greased cookie sheet which has a light handful of cornmeal on it.

Let dough rise until doubled again. Preheat oven to 400 degrees and allow dough to bake 10 min., throw 4 handfuls of water on bottom of oven, close door quickly to steam bake bread. Continue baking for 10 additional minutes. Enjoy!

Biscuits – Quick Bread, Biscuit Method of Mixing

3 C. all-purpose flour
1 t. salt
2 1/2 t. baking powder
1/2 t. baking soda
1 1/4 c. milk + 1 T. white vinegar
5 1/3 T. (1/3 c.) butter or margarine

Mix flour, salt, baking powder, and baking soda together then cut in margarine (butter) into dry ingredients with a pastry blender or 2 forks. Make a well and add all the milk down the well. Mix lightly, just to moisten all the ingredients. Knead lightly. Press out to 3/4-1 inch oval shape or roll out dough. Cut with biscuit cutter or use a drinking glass. Place biscuits on a greased pan and bake for 15-20 min. at 400 degrees. Check at 15 min. for golden brown color.

* If you want drop biscuits just use a bit more milk until the dough becomes like a thick batter so you can drop it by tablespoons on a prepared baking pan.

White Sauce – Can be converted to Bechemel, one of the Mother (Grand) Sauces.

2 T. margarine or butter melted in sauce pan on low heat
2 T. flour cooked in the butter
1/2 t. salt + 1/4 t. pepper (may add more as desired)
1 C. milk (any butterfat level)

Mix the milk into the flour/butter mixture, stirring constantly. May need to stir with a wisk or fork to break down the flour and make the mixture smooth. Additional milk, slowly added may be desired to thin the sauce some. 1/3 C. grated cheese (cheddar, Monterrey Jack, Swiss or Parmesan may be used, avoid mozzarella). Parmesan would be used to make sauce into Alfredo.

*To enhance the flavor of the sauce prepare an onion in a piquot fashion by cutting it into 1/3 of the size of the onion and adding a bay leaf studded with 3-4 cloves. Cook that in the milk before using it in the sauce.

Suggestions for white sauce: creamy sauce for potato soup, sauce base for chicken pot pie, cheese sauce for nachos or cooked veggies, Alfredo sauce for pasta, pizza or calzones, sauce base to add ground sausage or beef for gravy (use about 1/2 pound of meat, and 2 T. reserved drippings may be used in place of the butter)

Cinnamon Sticky Rolls
Activate 2 1/4 t. yeast + 1 t. sugar + 1/4 c. warm water

Mix 2 1/2 c. flour + 1 t. salt

Scald until 120 degrees 1 c. milk, take off heat, add 1/4 c. butter or margarine + 1/3 c. sugar to cool. Add 1 beaten egg when milk has cooled to 115 degrees.

Make a well in the flour mixture; add the yeast mixture + the milk mixture. Mix; add 1 – 1/2 c. additional flour. Mix well. Take out when not sticky; knead on floured surface until triangle test. Place in greased bowl; let rise until doubled.

Make caramel mixture in saucepan of 1/2 c. margarine or butter melted; add 1/2 c. brown sugar + 1/4 c. light corn syrup. Melt margarine and cook mixture until caramel sauce forms. Spread out in 9″X13″ greased baking pan. Cover the bottom of the pan with caramel sauce. After dough has risen to doubled, take out of bowl roll into a rectangle, place 1/3 c. pieces of butter or margarine over entire surface. Sprinkle with 1/3 c. brown sugar and 1 T. cinnamon. Roll up from the width side into a long shape. Cut into 1 inch cinnamon rolls and lay on the caramel topping in the pan. Allow to rise until doubled then bake for about 18 min. at 375 degrees. Very low calories!!! Ha! Ha!

Single to Double Crust Pie Pastry (Pastry method similar to biscuit method of mixing.)

1 3/4 c. cake flour or use all-purpose flour that 2 T. are removed, then add 2 T. cornstarch and sift the two together
Additional 1/3 c. all-purpose flour
3/4 t. salt
6 T cold butter, cut into pieces
3 T. cold CRISCO shortening
5 T. ice cold water
2 T. lightly beaten egg
1 t. lemon juice or vinegar

1. In a medium bowl, combine flours and salt. Using a pastry blender, cut in butter and shortening until pieces are pea-size.
2. In a small bowl, mix 4 T. of the water, the egg and lemon juice or vinegar. Using a fork, toss flour and egg mixtures together. If any parts are dry, add the remaining 1 T. of water; gently toss to moisten (should be a mass of very large crumbs).
3. Turn crumb mixture out onto a lightly floured surface. Using your fingers, gently form a ball. With a bit of flour, knead 4 or 5 times to form a ball. Flatten into a disc about 1 inch thick. If necessary, wrap dough in plastic wrap and refrigerate 1 to 2 hours or until easy to handle.
4. On a lightly floured surface, roll pastry from center to edges into a circle 12 inches in diameter.To transfer pastry, wrap around rolling pin. Unroll into a 9-inch pie plate.Ease pastry into pie plate without stretching it. Gently fit pastry into dish.
5. Trim the overhanging edge to an even 1 inch all the way around. Tuck the crust under and flute the edge. Bake as directed in individual recipes. Makes 1 pie crust, but usually has enough for double.

Pie Crust – Pat-in-Pan Method
Mix together, until well creamed:
2 oz. cream cheese, at room temp.
8 T. butter, room temp.

Whisk together:
1 1/4 C. all-purpose flour
2 T. sugar
1/4 t. salt

Add flour to butter mixture. Mix on low speed in mixer until @ a crumble stage. Move to med. & then to high speed for about 1 min. Take dough out of mixer bowl, reserving 3 T. to be used for fluted edge of crust. Place ball of dough on lightly floured surface; coat in light amount of flour on both side; move to pie plate. Pat with the palm of your hand and press dough to cover bottom of pie plate, and up the sides to edge. Divide the reserved dough into 3 pieces; roll into 12” length strips. Place on the outside edge of pie crust; form a fluted edge by using your index finger and thumb of your right hand with your index finger of left hand placed between the v-shape.

Easy Pretzels Cheesy Pretzels From The Betty Crocker Kitchens Makes: 16 Yeast Dough

1 1/2 cups Gold Medal® all-purpose flour
2/3 cup milk
1/2 cup shredded Cheddar cheese (2 ounces)
2 tablespoons butter or margarine, softened
2 teaspoons baking powder
1 teaspoon sugar
1 teaspoon salt
1 egg
Coarse salt
1. Heat oven to 400°F. Grease cookie sheet. Mix all ingredients except egg and coarse salt in medium bowl with fork until soft dough forms. Smooth dough gently into ball on floured board. Knead 10 times. Divide dough in half.
2. Roll half of dough into 12×8-inch rectangle. Cut rectangle lengthwise into eight 1-inch strips. Fold each strip lengthwise in half into 12×1/2-inch strip; pinch edges to seal. Twist each strip into pretzel shape. Place seam down on cookie sheet.
3. Beat egg in small bowl with fork until blended. Brush pretzels with egg. Sprinkle lightly with coarse salt.
4. Bake 15 to 20 minutes or until golden brown. Remove from cookie sheet to wire rack. Repeat with remaining half of dough.

Pizza Dough and Marinara Sauce – Yeast Dough
Dough:
Activate – 2 1/4 t. yeast + 1/4 C. warm water + 1 t. sugar (wait for 1/2 ” foam)
Mix – 2 C. flour + 1 t. salt
Make a well in the flour mixture – Add 3 T. olive oil + yeast mixture + 1/2 C. warm water

Mix all ingredients very well. Scrape out mixing bowl to place dough on floured surface, knead until triangle test works. Add a little more flour if needed to keep from being very sticky. Grease large bowl to allow dough to rise 1st time.

Take dough out of bowl when doubled in size; punch down; let rest for 10 min. Roll into large round pizza shape to fit your pizza pan, forming a crust edge. Dock the crust so it won’t bubble during baking. Place the docked crust in a 400 degree oven (without the sauce or any toppings) for 8 min. Take out of oven; spread marinara sauce on baked dough and top with your favorite toppings. Bake pizza for about 15 additional minutes.

Marinara Sauce – One of the Mother (Grand) Sauces
1/2 C. tomato sauce
1/2 C. tomato paste
2-3 T. stewed tomatoes
1/2 t. salt
1/4 t. pepper
1/2 t. basil leaves (dried)
1/2 t. dried oregano leaves
1/4 t. thyme leaves

Mix all ingredients together and use on pizza dough when it comes out of oven after the docking. This sauce does not have to be cooked before you use it.

Pizza Topping Ideas
1 1/2 C. shredded mozzerella cheese
1/4 C. diced onion
1/4 C. diced green pepper
1 garlic clove, minced
1/2 lb. ground beef or pork sausage (browned and grease removed first)
pepperoni slices (about 15-20, or your decision just don’t get carried away with pepperoni!!! or your pizza will be too greasy!)
*Another idea – Use the white sauce recipe and add 1 C. cooked chicken pieces!

Cinnamon Sticky Rolls – Yeast Dough
Activate 2 1/4 t. yeast + 1 t. sugar + 1/4 c. warm water

Mix 2 1/2 c. flour + 1 t. salt

Scald until 120 degrees 1 c. milk, take off heat, add 1/4 c. butter or margarine + 1/3 c. sugar to cool. Add 1 beaten egg when milk has cooled to 115 degrees.

Make a well in the flour mixture; add the yeast mixture + the milk mixture. Mix; add 1 – 1/2 c. additional flour. Mix well. Take out when not sticky; knead on floured surface until triangle test. Place in greased bowl; let rise until doubled.

Make caramel mixture in saucepan of 1/2 c. margarine or butter melted; add 1/2 c. brown sugar + 1/4 c. light corn syrup. Melt margarine and cook mixture until caramel sauce forms. Spread out in 9″X13″ greased baking pan. Cover the bottom of the pan with caramel sauce. After dough has risen to doubled, take out of bowl roll into a rectangle, place 1/3 c. pieces of butter or margarine over entire surface. Sprinkle with 1/3 c. brown sugar and 1 T. cinnamon. Roll up from the width side into a long shape. Cut into 1 inch cinnamon rolls and lay on the caramel topping in the pan. Allow to rise until doubled then bake for about 18 min. at 375 degrees. Very low calories!!! Ha! Ha!

Coffee Cake – Yeast Dough
1/4 c. sugar
1 t. salt
2 1/4 c. flour
2 t. yeast
1 egg
3/4 to 7/8 c. milk
2 T. butter or margarine

1. Activate yeast in 1/4 c. warm water + 1 t. sugar
2. Mix flour, salt and 1/4 c. sugar in mixing bowl
3. Make a well – add yeast mixture (after 1/2 ” foam), beaten egg and milk (scald then cool down to 115 degrees).
4. Mix the ingredients + add softened butter or margarine, continue mixing
5. You may need to add 1/4 to 1/2 c. more flour to mixture if the dough seems too sticky to take out of the bowl. Take dough out of bowl and knead for about 5 min. on a lightly floured surface.
6. Place dough in greased bowl, cover and let rise until doubled or let cool rise overnight.
7. Punch down dough, let rest (covered) for 10 min.
8. Spread dough out in greased, rectangle cake pan. Spread topping over the dough. Let rise until doubled.
9. Bake at 375 degrees for 20-25 min.
10. Drizzle with glaze after removing from oven. Serve and enjoy!

Topping for coffee cake
2 T. butter, melted
1 t. ground cinnamon
1/2 c. sugar
1/2 chopped pecans (if desired)

1. Drizzle butter over dough.
2. In a small bowl, mix sugar, cinnamon and nuts, sprinkle onto butter.
3. Cover, let rise in warm place about 30 min.
4. Bake in preheated oven
Glaze for coffee cake
1 c. sifted powdered sugar
1-2 T. water or milk
1 t. butter or margarine, softened
1/2 t. vanilla

Mix all ingredients together and drizzle over hot coffee cake when it has completed baking.

Basic Muffins Recipe – Muffin Method of Mixing

The key to making great muffins is not over mixing the batter. Once the liquid ingredients are added to the dry, mix the batter by hand just until the flour is moistened, for no more than about ten seconds. Too much mixing can cause the muffins to be dry, tough or misshapen.
Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes
Ingredients:

2 cups all-purpose flour, or 2¼ cups pastry flour, sifted
½ cup granulated sugar
1 Tbsp baking powder
½ tsp salt
1 cup whole milk
1 tsp pure vanilla extract
1 large egg (or 2 medium)
4 oz butter (½ stick) or shortening
Preheat oven to 400° F.
Combine the flour, baking powder and salt.
Unwrap the butter and heat it in the microwave, in a microwave-safe bowl, for about a minute, until it’s thoroughly melted. Set it aside at room temperature to cool, but don’t let it solidify again.
Beat the eggs in a separate bowl and then add the sugar, milk and vanilla to the eggs.
Thoroughly grease and flour a muffin pan (or use paper muffin liners).
Pour a tiny bit of the melted butter into the egg-vanilla-milk mixture and stir it in. Repeat 3-4 more times, adding a slightly larger amount of the liquid butter each time until it is all incorporated.
IMPORTANT: Don’t add hot melted butter to the egg mixture as the heat from the butter would cook the egg, and that’s not what you want to do!
Add the liquid ingredients to the dry ones and mix no more than ten seconds. The batter should be visibly lumpy, and you may see pockets of dry flour. That’s OK! It’s extremely important not to over mix the batter, or the resulting muffins will be too hard.
Gently pour the batter into the prepared muffin pan and bake immediately.TIP: The dry and wet ingredients, respectively, can be mixed in advance, but as soon as the wet and dry ingredients have been combined with each other, the liquid will activate the baking powder and the batter must be baked right away.

Bake 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Pear Loaf Cake – Muffin Method of Mixing

This pear loaf cake recipe is a vanilla loaf cake made with butter and vanilla, along with chopped pears and brown sugar cinnamon

streusel.

Ingredients:

2 medium pears, peeled and cored, chopped
1 teaspoon lemon juice
.
Streusel Topping

1 cup all-purpose flour
1/2 cup light brown sugar, packed
4 ounces butter, cold, cut in small pieces
2 teaspoons ground cinnamon
1/3 cup chopped pecans
.
Cake Part of Recipe

2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup milk, whole or low fat
1 1/2 teaspoons vanilla
4 ounces butter, melted
Preparation:

Grease and flour a 9x5x3-inch loaf pan. Preheat oven to 350°.
Toss chopped pears with lemon juice in a bowl; set aside.
In another bowl, combine streusel ingredients, except pecans, with a fork until crumbly, or pulse with food processor. Stir in pecans, if using.
In a mixing bowl, combine flour, sugar, baking powder and salt; stir to blend.
Whisk eggs in a mixing bowl until blended; stir in milk, vanilla, and butter. Add to flour mixture and fold with a wooden spoon or spatula just until dry ingredients are moistened. Spoon half of the batter into prepared loaf pan; spread out to cover the bottom. Sprinkle batter with half of the pears and half of the streusel. Spoon remaining batter evenly over streusel, spreading carefully to cover. Sprinkle with half of the remaining streusel, the remaining chopped pears and then the remaining streusel.
Bake for 1 hour 10 minutes to 1 hour 20 minutes, or until a wooden pick inserted into center of cake comes out clean. Cool in pan on a wire rack for 10 minutes. Run a knife carefully around sides; invert the cake onto plate. Turn the cake, streusel side up, onto a rack and let cool on a rack completely.

Best Chocolate Cake and Chocolate Frosting   preheat oven to 350 degrees

This fabulous cake recipe is very simple to make.  A dark chocolate cake is frosted with a lighter cocoa frosting.

  • Prep Time:  25 min.        Cook Time:  35 min.          Total Time:  60 min.
  1. 2 c. all purpose flour (sifted 2 times)
  2. 2 c. sugar
  3. 3/4 c. baking cocoa
  4. 1 1/2 t. baking soda
  5. 1 1/2 t. baking powder
  6. 1/4 t. salt
  7. 2 eggs
  8. 1 c. whole milk
  9. 1/2 c. vegetable oil
  10. 2 t. vanilla
  11. 1 c. boiling water

Grease and dust two 9 inch layer cake pans. Set aside.  In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda and salt.  Stir with a wire whisk until blended.  Add eggs, milk, oil, and vanilla.  Beat well until combined, about 2 min.  While beating, heat water in microwave to boiling.  Stir boiling water into cake batter.

Pour the thin batter into the two prepared pans.  Bake at 350 degrees F for 30-35 min. or until cake pulls away from sides of pan, top springs back when lightly touched and a toothpick inserted in center comes out clean.  Cool 5 min., then remove from pans and cool completely on wire racks.  Frost with Chocolate Frosting.

Chocolate Frosting:

  1. 1/2 c. butter
  2. 2/3 c. cocoa
  3. 4 1/2 c. powdered sugar
  4. 1/3 to 1/2 c. half and half
  5. 1 t. vanilla
  6. pinch of salt

Pasta Recipe

  1. 1/2 c. semolina flour
  2. 1/2 c. all purpose flour
  3. 1/2 to 5/8 c. water

Mix all ingredients in a food processor until the dough begins to come together (pulse).  It will form a ball. Take it out and form the dough into a disk, wrapping in plastic wrap and refrigerate for 20 min. Roll out on a lightly floured surface, then run through a pasta roller attached to the mixers (do this rotation: 2 times each #1, #3 and #5). Next run the dough through the cutters. Cook in boiling, salted (1 t.) oiled (1T. veggie or olive) for 2 min. Pour out into a colander. Save some of the hot pasta water for the sauce.

Pasta Recipe #2

  1. 1/2 c. a.p. flour
  2. 1/2 c. semolina flour
  3. 2 eggs

No water, no oil.  Mix all ingredients in a bowl by shaking the bowl with your hand until it begins to come together.  Then use your hands to form a ball, into a disk shape.  Wrap with plastic wrap and refrigerate at least 20 min. Roll out and run through a pasta roller or roll out with a rolling pin very thin. Run through the cutter or cut into 1/4 in wide strips.  Cook in boiling water which has been salted and has about 1 T. oil for a pot of water.  Cook until al dente’.  Resistant to the bite.