Cooking

From SJCPLSubjectGuides

Revision as of 17:57, 29 June 2010

SJCPL Cooking Resources

Cooking Magazine Subscriptions

Cooking Careers Resources

Thinking about going to culinary school? Just looking to find out about what it's like to work in the food service industry? SJCPL has a number of books that can help you learn about what being a professional chef really entails. Check our shelves for the following titles:

• Controlling Restaurant & Food Service Labor Costs
• Franchise times guide to selecting, buying & owning a franchise
• Essentials of Food Safety & Sanitation
• Math for Food Service Occupations
• Peterson's Culinary Schools directory
• Professional Chef
• Professional Cooking
• The Waiter & Waitress & Waitstaff Training Handbook
• Waiter & Waitress Training: How to develop your staff for maximum service & profit

SJCPL Staff Cooks: Recipes, Tips, and More!

Staff Tips:

• Use lemon juice to get the smell of fresh fish off your hands.
• Need to make substitutions in a recipe? Give The Joy of Baking or The Cook's Thesaurus a try for helpful hints and tips about how to make substitutions work for you.
• In a hurry to fix dinner, but still want to serve your family something homemade? Try the Kraft Interactive Kitchen or Meals.com for meals straight from your pantry.
• Look at About.com's Food Guides for more information about cuisines of the world or special diets.

Recipe of the Month: Easy Vegan Chocolate Cake from http://www.boutell.com/vegetarian/cake.html

   * 3 cups flour (680 grams)
   * 2 cups sugar (450 grams) (read this first)
   * 6 tablespoons cocoa (100 grams)
   * 2 teaspoons baking soda (10 cc's = 10 ml)
   * 1 teaspoon salt (5 cc's = 5 ml)
   * 3/4 cup vegetable oil (200 cc's)
   * 2 tablespoon vinegar (30 cc's)
   * 2 teaspoon vanilla (10 cc's)
   * 2 cup cold water (480 cc's) 
   * 3 cups flour (680 grams)
   * 2 cups sugar (450 grams) (read this first)
   * 6 tablespoons cocoa (100 grams)
   * 2 teaspoons baking soda (10 cc's = 10 ml)
   * 1 teaspoon salt (5 cc's = 5 ml)
   * 3/4 cup vegetable oil (200 cc's)
   * 2 tablespoon vinegar (30 cc's)
   * 2 teaspoon vanilla (10 cc's)
   * 2 cup cold water (480 cc's) 

Directions Mix the dry ingredients. Add the wet ingredients. Stir until smooth. Bake two greased, floured pans at 350 degrees for 30 minutes. Makes two layers of a two-layer 9-inch or 8-inch round cake, or one small sheet cake. When cool, frost it. Eat.

Farmer's Market

--Pam A 16:49, 14 October 2009 (EST)