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FSA 103 Culinary Arts I: Fundamentals
of Food Preparation Web Links |
The following categories contain links to
selected sources on the web pertaining to topics covered in the course
FSA 103 Culinary Arts I: Fundamentals of Food Preparation. Although
every effort has been made to ensure the accuracy and content of these
websites the usual evaluation measures should be taken by the
researcher. More information about this topic is available in our
Criteria for Website Evaluation online brochure.
The
Hospitality, Tourism, & Golf Management Research Guide provides tips
on how to find books available in the Library collection, and tips on
how to find journal, magazine and newspaper articles available in MCC
Libraries article databases.

Professional Associations and Organizations
Professional associations and organizations
serve as valuable sources of information for their particular industry
by providing access to current news, information about industry
products, services and trends, and special research reports. They also
sponsor continuing education opportunities such as annual conferences
and other training events for their members. Many also publish journals
dedicated specifically to their area of interest (often known as
trade/industry journals).
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Food Safety & Sanitation
Additional information on food safety and
sanitation can be found on many association and organization websites
listed throughout this web page, and through the
FSA 106 Food Safety & Sanitation course web links page.
-
Consumer Advice: Food Safety in the Kitchen - From FoodSafety.gov
links to food safety tips including: washing, preparing, storing,
feeding a crowd, holiday cooking, the HACCP approach.
-
FoodSafety.gov
- This site is maintained by the FDA's Center for Food Safety and
Applied Nutrition and includes information on Food Handling,
Foodborne Illness, News & Safety Alerts.
-
Food Safety Information Center (FSIC) - This site provides links to information on:
Pathogens and Contaminants, Sanitation and Quality Standards, the
Hazard Analysis Critical Control Point (HACCP), Food Preparation and
Handling, Food Processing and Technology.
-
Serving it Safe, 2nd Edition - From the National Food Service
Management Institute, this manual describes why food safety is important
and gives guidance on how food service personnel can assure the
preparation and service of safe foods. Provides information based on the
2001 Food Code.
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Kitchen Terms, Tools, Techniques, and Ingredients
-
America's
Test Kitchen -
The most-watched cooking show on public television, America's Test
Kitchen is filmed in the test kitchen of
Cook’s Illustrated magazine, located just outside Boston.
Links to explore on this site include Kitchen Tour, Equipment Reviews,
Ingredient Ratings, Bulletin Boards, and Science Desk. Register to receive the free
monthly e-Notes newsletter and access to recipes and ratings from
the current season of the test kitchen.
-
Basic Knife Techniques - An article in PDF format from Cook's
Illustrated which shows types of knife gripes, positions
of the guiding hand, and various knife cutting techniques.
-
Cooking Terms: Definitions from A to Z - From Crisco.com,
definitions of some popular and not-so-common cooking terms found in many recipes.
-
The Cook's
Thesaurus - "A cooking encyclopedia that covers thousands of
ingredients and kitchen tools. Entries include pictures, descriptions,
synonyms, pronunciations, and suggested substitutions."
-
Epicurious.com - This comprehensive site contains food and
wine dictionaries, technique videos, chef tips, kitchen tips,
restaurant guides, menu ideas for meals, and much more.
-
Food
Network.com - Links to explore on this site include: Recipes & Cooking,
Quick & Easy, and Healthy Eating. The Food Network offers new,
different, and interesting ways to approach food - through pop
culture, adventure, and travel.
-
Food Product
Design -The companion website to the print magazine, this site
provides online access to the current issue and archives of older print issues
dating back to December 2005. It also contains food and beverage industry
news, product features, articles on food research and
development, technology, ingredients, functional foods, food
science, food service, food processing, additives, sweeteners,
starch, flavors, food fibers, and emulsifiers.
-
Healthy Cooking Techniques - The Mayo Clinic Food & Nutrition
website provides descriptions of different methods to prepare food
in healthy ways.
-
Hormel Foods:
Kitchen Knowledge - This comprehensive site provides categories of
information on meat, pasta, eggs, oils, beverages, nutrition, food
safety, cooking seasonal foods, charts and conversion factors, and
kitchen advice on bakeware, cookware, types of knives, types of
tableware.
-
Spice Encyclopedia - From Tone Brothers, this A to Z listing
provides a general description of the spice, traditional ethnic uses,
taste and aroma information, history of origin, storage tips, and
suggestions for use in recipes.
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Special Dietary
Needs and Concerns
-
Food Allergy Awareness - An article from Restaurants USA Online
from the National Restaurant Association that presents information on
how to minimize food-allergy problems restaurants.
-
Cooking for Lower Cholesterol - From the American Heart Association,
cooking tips for meats, vegetables, using vegetable oils, modifying
recipes, and reducing sodium for individuals on low cholesterol diets.
-
The DASH Eating Plan - From the National Heart, Lung, and Blood
Institute, information on the Dietary to Approaches to Stop Hypertension
(DASH) plan which helps prevent the development of high blood pressure.
This updated downloadable booklet contains a week's worth of sample
menus and recipes recalculated using 2005 nutrient content data. The
DASH eating plan features plenty of fruits, vegetables, whole grains,
and other foods that are heart healthy and lower in salt/sodium.
-
Diabetic
Gourmet Magazine - An online magazine which presents information on
health and nutrition for diabetics including sections on Cooking, Food
and Dining, and Eating Out.
-
Healthy Diet Basics: Using a Food Pyramid -
This page from Mayo.com provides information on the basic principles of
all food pyramids, and diagrams of the Mayo Clinic Healthy Weight
Pyramid, and Vegetarian, Asian, Latin American, and Mediterranean Diet
Pyramids.
-
Vegetarian Resource Group
- Here you will find information on vegetarian and vegan nutrition,
recipes, excerpts from The Vegetarian
Journal, and access to excerpts from Vegetarian
Journal's Foodservice Update and Quantity Cooking Information.
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Links to Support
Food Preparation Lab
Topics
Sauces and Soups
-
The Association for Dressings and Sauces - The "Condiment Creations"
section of this site contains links to the Dressing and Sauce
Dictionary, links to information on Marinades, Mustard, Barbecue Sauce,
Salsa and Chutneys, Horseradish, and Soy.
-
Sauce Savvy: Culinary Magic in Your Kitchen - From the PBS Series
Tricks of the Trade: Julia Child Lessons from Master Chefs, this site
provides tips on how to create savory sauces.
-
The Food Timeline: History Notes on Sauces -
This site presents original recipes and information about the history of
popular sauces including Bechamel, Espagnole, Gravy, Tomato, Veloute,
and Vinaigrette.
-
Souper Cook - Part of the Quick Meals Cooking Course from the Ohio State
University Extension, features on this site include basic hints for
making successful soups, and what ingredients to have on hand and use in
preparing soups.
-
The Scoop on Soup -
From the Culinary Content Blog, author Janice Faulk Duplantis explains
common types of soup, how to remove fat from soup, methods to correct
over-salting, methods to thicken soup, freezing and reheating tips.
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Potato, Grain, and Pasta Preparation
-
The Healthy
Potato - Sponsored by the National Potato Promotion Board, the
Foodservice section of this site provides information about potato
varieties, recipes, nutrition facts, and potato news.
-
Rice: A World of Great
Ideas - Sponsored by the USA Rice Federation, this site provides
information on rice for consumers and food service professionals. The
"Foodservice" section contains links to learn about rice varieties, access
online brochures, and view educational info and demos.
-
National Pasta Association -
This site provides links to learn about different pasta shapes, cooking
tips & sauce pairings, frequently asked questions about pasta, and
recipes.
-
Pasta Knowledge - From Hormel Foods.com, this site provides
information on different types of pasta, pasta handling, safety &
storage, pasta nutritional facts, pasta tips and techniques, and guides
to shopping, preparing, and cooking pasta.
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Salad and Vegetable Preparation
Be sure to check for
industry trade associations, commissions, councils, and organizations
dedicated to specific fruits, vegetables, etc. as they provide valuable
nutrition information, recipes, and cooking tips for both foodservice
professionals and consumers. Some excellent examples include the:
California Avocado
Commission, U.S.
Highbush Blueberry Council,
and
National Onion
Association.
-
Greens & Ingredients - From Wishbone.com, a guide to the most
popular, fresh salad greens, ingredients and garnishes available.
-
Salad
Greens - From The Cook's Thesaurus, an A to Z list of different
types of salad greens complete with definitions and information on
equivalents and recommended substitutes.
-
Fruit & Vegetable of the Month - Part of the "Fruits & Veggies -
More Matters Campaign", a new initiative which replaces the "5 A Day The
Color Way" program. This page provides access to profiles on a variety
of fruits and vegetables. Profiles include food history information for
the item; selection, storage, preparation guidelines; types of
varieties, nutrition information (% daily values) per serving size, and
recipes.
-
Fruits: How to Select, Store, and Serve these Healthy Foods - From
MayoClinic.com, suggestions to help you select the highest quality fruits
when you're shopping, ways to store them once you get home, and tips for
preparing and serving fruits to enhance their flavor and retain their
nutrients.
-
Vegetables: How to Select, Store, and Serve these Healthy Foods -
From MayoClinic.com, suggestions to help you select the highest quality
vegetables when you're shopping, ways to store them, and tips for
preparing and serving vegetables to enhance their flavor and retain
their nutrients.
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Protein: Beef, Lamb, Pork, Poultry, Seafood
-
Beef, It's What's for Dinner - Sponsored by the Cattleman's Beef
Board and the National Cattleman's Beef Association, this site provides
information on shopping for beef, types of cuts, handling & storage,
downloadable guidelines for different methods of cooking beef (grilling,
stir-frying, pan-broiling, sauteing, broiling, oven cooking, pot
roasting/braising), recipes, nutrition information, and a newsletter.
-
Beef: From Pasture to Plate -
Sponsored by the Cattleman's Beef Board and National Cattleman's Beef
Association, this site provides information on stages in the beef
production process, beef choices, beef cooking basics, types of cuts,
beef recipes, resource links to other organizations and agencies, and a
glossary of terms.
-
The American
Lamb Board - This site features lamb cooking ideas, nutrition
information, information on cooking temperatures, cooking techniques,
handling techniques (storing, thawing), recipes, culinary instruction sheets
featuring lamb cutting guidelines.
-
Pork: The
Other White Meat - Sponsored by the National Pork Board, "The Daily
Pork" website
provides information on pork cooking basics, types of cuts, tips on
selecting, purchasing and storage, a chart of cooking time guidelines,
pork nutrition and food safety information, a Pork-tionary, video
demonstrations, recipes, news, and access to the "Pork 'N' Friends" blog.
The "Freebies" section provides a link to download the brochure "Pork
Tenderloin: How to Cook Without Really Trying."
-
Pork Foodservice.com: Preparation Tips - Sponsored by the National
Pork Board, this site provides directions on pork preparation methods for
moist and dry-heat cookery; tips on testing for doneness; marinades,
rubs and glazes; and directions for preparing a hog for a hog roast.
-
Eatchicken.com -
Sponsored by the National Chicken Council and the U.S. Poultry & Egg
Association, this site provides tips for cooking chicken, storage
guidelines, information on the different parts of a chicken, guidelines
for cutting chicken, chicken nutrition, recipes, a downloadable consumer
guide brochure, and statistics.
-
MeatPoultryNutrition.org - This site provides information on dietary
fats, the relationship between protein and health, sensible portion
management, and recipes for beef, chicken, lamb, pork and turkey.
-
National Chicken Council: Consumer Information -
This page contains links to information on chicken terms (which may appear on
chicken labels); classes of chickens; buying, handling, storing, and
preparing chicken; from grocery cart to dinner plate; and guidance on
cooking temperature for chicken.
-
Turkey:
The Perfect Protein - Categories to explore on this site sponsored
by the National Turkey Federation include: Foodservice, Consumers, and
Pressroom. Find information on the variety of turkey cuts, turkey basics
(purchasing. storing, cooking), turkey nutrition, view Pros Prep Turkey
videos, and access
The Foodservice Manual & Curricula developed
in conjunction with the American Culinary Federation, features
time-saving training modules contain expert information on the latest
and greatest trends in turkey.
-
About Seafood.com -
The website for the National Fisheries Institute, About Seafood.com
provides cooking tips for different types of seafood, recipes, videos,
and online access to the Dish on Fish newsletter.
-
Alaska Seafood Marketing Institute (ASMI)
- This site provides information about different types of seafood
species, recipes & tips, and health & nutrition information. The
"Foodservice" section contains best practices associated with seafood
(purchasing. storing, freezing, thawing, cutting), and links to access
the Food
Service E-Newsletter.
- Other Seafood Links to explore for cooking
tips, recipes, videos, and nutrition information include:
The Shrimp Council,
Maine Lobster
Promotion Council, and the
Louisiana Seafood Promotion and Marketing Board.
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Cheese
-
Newer Knowledge of Dairy Foods: Cheese - This site from the National
Dairy Council provides the following links (located at the bottom of the
"Introduction" section) to learn about cheese:
Definition and Classification of Cheese, Cheese
Production, Kinds of Cheese and Cheese Products, Nutrient Content of
Cheese, Specific Health Benefits of Cheese.
-
The
American Cheese Society (ACS) - The "Education" section of this site
contains links to access ACS Newsletters, and information on Styles of
American Cheese, Definition of Terms, and Tips for Cheese Consumers
(buying, storing, cooking and serving cheese, recipe of the month, and
cheese of the month).
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Eggs & Breakfast
-
The American Egg Board
- The home of "the incredible edible egg"TM. This site
provides information about eggs for consumers, foodservice
professionals, and educators. It includes recipes, tips on cooking
eggs, an eggcyclopedia, and industry links.
-
Home Baking Association -
This site provides baking tips and recipes for various breakfast foods
such as biscuits, breads, buns & rolls, and muffins.
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Baking Resources
Links to
baking associations are located in the
Professional Associations & Organizations section of this web page.
-
Baker's Glossary - From the Home Baking Association, an A-Z listing
of terms used in the baking industry. Other categories to explore on the
Home Baking Association site include: Baking Tips and Recipes (biscuits,
breads, buns & rolls, cakes, cookies, desserts, muffins, and pies).
-
A Glossary of Chocolate and Baking Terminology - From Godiva.com, an
A to Z listing of linked chocolate and baking terms.
-
Baker's Percentage Calculator -
From FoodArtisan.net, an interactive online tool for calculating recipe
ratios for baking ingredients.
-
Baker's Percentages - From Artisan Bakers.com, an explanation of
baker's percentages with a test example and answers to check.
-
Bakery-Net.com
- News and trends for the retail and commercial baking industry and the
baking industry professional.
-
Grains of Truth About Wheat Flour - A fact sheet on wheat
flour from the Wheat Foods Council which includes information on classes
of wheat, types of flours, and wheat flour terms.
-
Steps in Yeast Dough Production - This page from BreadnMore.com
explains the following steps involved in producing yeast dough: scaling,
mixing, fermentation, punching, rounding, panning, proofing (rising),
baking, cooking, and storing.
-
Quick Wheat Facts - This page from Oklahoma 4-H Ag Facts, part of
the Oklahoma State University Extension, discusses the history of wheat,
growing wheat, wheat processing, uses for wheat, facts about bread,
other wheat facts, and non-food wheat products.
-
Wheat: From Farm
to Table - A flow chart from the National Grain and Feed Association
which describes the life cycle of wheat from grain farms to delivery to
supermarkets.
-
BakingBusiness.com -This site has a wide variety of baking industry
links, as well as market information, technical resources and ingredient
updates. It also provides online access to current and older issues of
Milling & Baking News, Baking & Snack, Baking & Snack
International Edition.
-
BetterBaking.com - The online magazine for bakers who cook.
It contains articles, features, recipes and more.
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Plate Presentation
-
FabFoodpix
- A food image library and food photographic studio. Many images
show plate presentation techniques.
-
Plate Presentation - An article from US FoodService.com that
discusses the importance of food presentation.
-
Tasting Menu -
This site includes a category on "Food Photography" which contains pictures of plate presentations
for a variety of foods.
-
Epicurious Recipes - Select the "recipe collections" and "slideshow"
links to view photos showing the artful plating of foods.
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Restaurant and Menu Trends
Many of the
associations listed on this web page also contain information on food, menu
and restaurant trends.
-
Flavor & the
Menu - Consumer and menu trends, flavor forecasts, strategies
and techniques.
- Nation's Restaurant News
- The online companion to the print publication, this site reports on
news and trends occurring in the foodservice industry. Areas
covered include: Foods & Beverages, Operations, HR & Labor, Marketing,
and Chains. Note that this site does not provide free access to
full-text articles appearing in the print version of Nation's
Restaurant News. Full-text articles from this publication are
available through the OmniFile Full-Text Select library article
database. To access this database online visit the library's
Find Articles page.
-
Restaurants and Institutions
- This online magazine contains top food & menu trends, recipes,
industry news, sections on commercial and non-commercial segments, and
coverage of management issues, and operations.
-
Restaurant Report Online
- The online companion to the print magazine Restaurant Report,
this site serves as resource for owners, chef/owners, executive
chefs and general managers of the upscale/midscale, independent
restaurant community.
-
StarChefs - An
online magazine which features interviews with chefs, news, business
tools, recipes, cooking
tips and techniques, trends, and more.
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Print and Online
Culinary Publications
MCC Libraries maintain print subscriptions*
to Empire Food Service News, Food Management, Nation's Restaurant
News, Nutrition Today, and Restaurant Start-up & Growth which include
brief news stories and/or in-depth articles on
food and other culinary related topics. Recent issues are located in the
Current Periodicals section on the Main Floor of the Library. To locate
older issues do a search on the title of the periodical in the
MCC
Library Catalog.
In addition to the print subscriptions mentioned above,
MCC Libraries online
article databases also provide access to
full-text
articles available in these and other publications. To search the
Library article databases go to the Find
Articles and Other Information page. Note that some publications
also have companion websites which provide access to certain
full-text articles directly online. Some websites for these publications
may require you to register for free access to view content on their
site.
Professional association and organization
websites are also a good place to look for current news stories.
The
Hospitality, Tourism, & Golf Management Research Guide provides tips
on how to find books available in the Library collection, and tips on
how to find journal, magazine and newspaper articles available in MCC
Libraries article databases.
Newspaper Articles
MCC Libraries subscribe to the following newspapers in print which
contain articles on culinary related topics. The
most recent issue of each newspaper is available at the Library Circulation/Reserve Desk. To locate holdings
information for older issues search the
MCC Library Catalog.
Full-text articles from The New York Times and USA Today
are also available through the Custom Newspapers online article
database accessible from the Library
Find Articles and Other Information web page.
- The Wednesday edition of The New York
Times features a "Dining In" section which includes recipes,
restaurant reviews, and articles on food and other culinary related
topics.
- The "Dining
& Wine" section on The New York Times website features
culinary book reviews, restaurant reviews, recipes, and numerous
articles on food, drink, desserts, etc.
- The
"Travel" section in the Sunday edition of The New York Times may also contain
articles on culinary related topics.
- The Weekend Edition of
The Wall Street Journal
features the "Pursuits" section which contains columns on "Food &
Drink" topics.
- The Friday edition of
USA Today
features a "Destinations & Diversions" section as part of its "Life"
section which contains articles on culinary related topics.
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MCC Course Web Links
The following web pages were developed in collaboration with MCC
faculty to support the content of both on campus and SUNY Learning
Network (SLN) distance learning online courses. Visit them for
additional information on your particular area of interest.
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Contacting the Teacher
Michelle Bartell and Gerald Brinkman teach FSA 103 Culinary Arts I:
Fundamentals of Food Preparation. Students may contact each instructor
by e-mail and telephone, and during their scheduled office hours.
Michelle Bartell:
mbartell@monroecc.edu (585) 292-2579
Gerald Brinkman gbrickman@monroecc.edu (585)
292-2583.
P. Czaja, 2/2008,
http://www.monroecc.edu/go/library |