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Water Freezes
Germs Breed
Medium rare beef
Well-done beef
Uson safe ground meat, poultry
Water Boils
Canola oil
Tread (Syrup)
Hard crack (Toee)
Sugars Caramelize
Maillard Reactions
Most seafood
Uson safe beef, pork, lamb, hsh
So ball (Fudge)
Firm ball (Caramels)
Hard ball (Nougat)
So crack (Tay)
Peanut oil, corn oil
Hazelnut oil, sunower oil
Ghee
Samower oil, avocado oil
Te cs department of agricul-
ture gives minimum recom-
mended safe temperatures for
meat products. Beef, pork, and
lamb should be rested for at
least three minutes before
consumption. Yes, that juicy
medium rare steak isnt safe
according to the food police!
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Vhisk milk gradually into white roux. Bring to a boil and simmer
for o minutes. Season with salt and pepper.
Saute mirepoix. Add tomato paste, brown veal stock, brown roux,
and a bouquet garni.
Emulsify white wine, egg yolks, and butter in a double boiler. Add
lemon juice, salt, and white pepper.
Saute soritto. Add tomatoes and tomato puree. Simmer for ,,
minutes. Add basil, salt, and pepper.
Saute a white mirepoix until golden. Add four to make a pale or
blonde roux. Add a white veal, chicken, or fsh stock.
Two parts onions, one parts each celery and carrot. For white mirepoix, replace carrot
with parsnip. For soritto, use onions, garlic, and optionally celery.
Vhisk one part four into one part melted butter on a pan over medium heat until
desired tone is achieved.
Wv:cn1
Imperial
Metric
Ounce
Ounce
Ounce
Ounces
Ounces
Pound
Pounds
Pounds

8
1
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Grams
Grams
Grams
Grams
Grams
Grams
Grams
Kilogram
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Imperial
Metric
Teaspoon
Tablespoon
Fluid Ounce
Fluid Ounces
Cup
Pint
Quart
Gallon
1
1
1
i
1
1
1
1
Milliliters
Milliliters
Milliliters
Milliliters
Milliliters
Milliliters
Milliliters
Liters
,
1,
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8o
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US Votcmv
Teaspoons
Tablespoons
Ounces
Cups
Pints
Quarts
Teaspoons

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Cup
Pint
Quart
Gallon
Gallon
1
1
1
1
1
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Roast all bones at least one hour. Deglaze
pan into pot. Vegetables should be roasted
about o minutes. Simmering times can
vary according to preference, though fsh
stock will go bitter afer ,, minutes.
Simmivic Timis
Fish
Vegetable
Chicken
Ham
Veal
Mutton
Beef
Minutes
Hour
Hours
Hours
Hours
Hours
Hours
,
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Caramelization is the
browning of sugar,
resulting in a nutty favor
and brown color. Only a
few degrees beyond that,
however, sugar burns,
resulting in intense
bitterness.
As the temperature in a
sugar syrup climbs, so
does its sugar
concentration, changing
its properties.
Tis is version o.: (Fry mans USDA-safe) of this document.
Tis cheat sheet is based on information compiled by reddit.com/u/fredthecoolfsh. It was
designed by reddit.com/u/bonsequitur. Tanks to Vikipedia, the csuz, /r/cooking, and
the typographical stylings of Robert Slimbach. Tis is a draf, both the information
provided and its presentation may change. For best results, print this in glossy A paper
from the PDF version.
Except where otherwise noted, this work is licensed under
http://creativecommons.org/licenses/by-nc-sa/3.0/
Te smoke point is the temperature at which a
cooking fat begins to break down, producing
bluish smoke. Past that point, bad favours
form, and the fat becomes unsafe for human
consumption. Smoke points given are
approximate. And dont even think about
frying with extra-virgin olive oil!