Culinary chapter

This section contains programs, processes and procedures around the Culinary Leadership Network. The culinary team, culinary organizations, and resources. Food expertise is explored and the requirements to be involved in Culinary Leadership Network and the CLN mission are identified.

Scoop (or Disher) Sizes Last updated May 28, 2015

While there are many references to “standard” scoop size, the reality is that there are variations between manufacturers and even standard scoop size references. The following table represents an average of the sources we found and should be used for...

Temperature Conversions Last updated May 28, 2015

To convert a temperature from degrees Fahrenheit to degrees Celsius: The Formula is: (F° – 32) ÷1.8 = C° To convert 212 degrees Fahrenheit to degrees Celsius example: (212 – 32) ÷ 1.8 = 100° Celsius To convert a temperature from degrees Celsius to...

Basic Culinary Vocabulary Last updated May 28, 2015

Al dente: A term used to describe foods that have been cooked firm—not soft or mushy. Another term used to describe al dente is ‘to the bite’. Albumin: The primary protein that is found in egg whites. Albumin can be found in powdered...

Standard Volume Measure Conversions Last updated May 28, 2015

Teaspoons 3 Teaspoons ½ Ounce 3 Teaspoons 1 Tablespoon 6 Teaspoons 1 Ounce 12 Teaspoons ¼ Cup 48 Teaspoons 1 Cup Tablespoons 1 Tablespoon ½ Ounce 1 Tablespoon 3 Teaspoons 2 Tablespoons 1 Fluid Ounce 4 Tablespoons ¼ Cup 16 Tablespoons 1 Cup Cups 1 Cup 8 Ounces 1 Cup ½ Pint 1 Cup 16 Tablespoons 1 Cup 48 Teaspoons 2 Cups 1 Pint 4 Cups 1 Quart 16 Cups 1 Gallon Pints 1 Pint 2 Cups 1 Pint 16 Ounces 1...

2017 Craft Cocktail Videos Last updated May 21, 2015

Frontier Collins https://vimeo.com//220634040?loop=0 Pink is the New Black https://player.vimeo.com/video/295212880?loop=0 SanGarita https://vimeo.com//220634944?loop=0 Island Spiced Mule https://vimeo.com/220634700?loop=0 ...

Food Safety Guide Last updated April 8, 2015

DEVELOPMENT CONTACT INFORMATION Your HACCP Program Team Leader David Skorka, Senior Executive Chef – Convention Centers – (214) 325-6647 Orlando Morales, Senior Executive Chef Sports & Entertainment – 954-651-1954 Gary Prell, Vice President, Culinary – 303-915-5574 Executive Summary General Managers are responsible for all aspects of this food safety...

Suites Core Menu Last updated February 18, 2014

Suites Core Menu for Minor League: Tier 2 Suite Menu Recipe Specs (pdf) Tier 2 Suite Menu Recipe Specs (excel) Vegan and vegetarian Suite Core Menu: Vegan Menu Recipe Specs (pdf) Vegan Menu Recipe Specs (excel) 2013 Core Products Guide Concessions Core Products Recipe Specifications 3.24.14 (pdf) Concessions...

Mid-Atlantic Recipes Last updated January 21, 2014

Split Pea Soup Yield: 6 portions Portion size: 8 ounces WEIGHTS AND MEASURES INGREDIENTS 2 ounces (57g) butter 2 ounces (57g) onions, fine dice 4 ounces (113g) celery, fine dice 4 ounces (113g) carrots, fine dice 1 pound (454g) split peas 1 ham bone, with some meat attached 3 pints...

New England Recipes Last updated January 21, 2014

Butternut Squash Soup Yield: 6 portions Portion size: 8 ounces WEIGHTS AND MEASURES INGREDIENTS 25 ounces (709g) butternut squash, peeled, cubed 7½ ounces (213g) Granny Smith apples, peeled, cubed 10 ounces (283g) chicken stock, prepared 5 fluid ounces (148ml) heavy cream, hot 1¼ ounces (35g) butter, melted to taste ...

Deep South Recipes Last updated January 21, 2014

Mock Turtle Soup Yield: 6 portions Portion size: 8 ounces WEIGHTS AND MEASURES INGREDIENTS 2½ pounds (1.1kg) duck thigh and leg meat, skinned and boned 1½ quarts (1.4L) fish fumet 2 ounces (57g) Dijon mustard ¾ fluid ounce (22ml) peanut oil 4 ounces (113g) leeks, julienne 3 fluid...