Gastro Recipe Book Complete Index

GASTRO RECIPE BOOK COMPLETE INDEX

Programs

01 – TO CUT

02 – TO CHOP ROUGHLY

03 – TO CHOP FINELY

04 – TO GRATE

05 – TO PULVERIZE

06 – TO WHIP

07 – TO MIX

08 – TO EMULSIFY

09 – TO WHIP EGG WHITES

10 – TO WHIP CREAM (frozen bowl)

11 – SOFT DOUGH

12 – MEDIUM DOUGH

13 – STRONG DOUGH

14 – COLD PATÉ (COLD BOWL)

cold stuffing gastro

15 – COLD STUFFINGS (FROZEN BOWL)

mousse stuffing gastro

16 – STUFFING MOUSSE (FROZEN BOWL)

17 – BITTER-SWEET MARINADE

spicy marinade gstro

18 – SPICY MARINADE

19 – ORIENTAL MARINADE

20 – TO FRY LIGHTLY

21 – TO STEW

22 – TO ROAST

23 – COOKING AT LOW TEMPERATURE IN WATER OR OIL INDIRECT

to boil meat or fish gastro

24 – TO BOIL MEAT OR FISH

boil vegetables gastro

25 – TO BOIL VEGETABLES

steam cooking gastro

26 – TO STEAM COOK

27 – CANDING IN OIL OF VEGETABLES (CONFIT)

28 – CANDING IN SUGAR OF VEGETABLES OR FRUIT

reduction gastro

29 – REDUCTIONS

30 – REDUCTIONS IN SUGAR

31 – PASTEURIZATION MIREPOIX

32 – EXTRACTION OF PIGMENTS

33 – COOKING EGGS AT LOW TEMPERATURE

34 – STEAM COOKING OF EGGS

marble eggs gastro

35 – MARBLE EGGS

36 – COOKING HARD BOILED EGGS OR POCHET

37 – VINEGAR OR WINE COURT – BOUILLON

milk court bouillon gastro

38 – MILK COURT-BOUILLON

39 – SHELLFISH FUMET

40 – FISH FUMET

bisque gastro

41 – BISQUE

bisque sauce gastro

42 – BISQUE SAUCE

43 – WHITE ROUX

44 – BROWN ROUX

cleared butter gastro

45 – CLARIFIED BUTTER

46 – NOISETTE BUTTER

47 – CREAM SOUP BASE

48 – CREAM SOUPS WITH EGGS BASE

49 – SAVOURY SOUFFLE’ BASE

50 – SWEET MILK SOUFFLE’ BASE

51 – ALCOHOLIC SORBET BASE

52 – FRUIT BASE FOR ICE CREAM

white base for ice cream gastro

53 – WHITE BASE FOR ICE CREAM

Yellow base for ice cream

54 – YELLOW BASE FOR ICE CREAM

Assorted nuts paste for ice cream gastro

55 – ASSORTED NUTS PASTE FOR ICE CREAM

jelly fruit base gastro

56 – JELLY FRUIT BASE

fruit mousse base gastro

57 – FRUIT MOUSSE BASE

fruit coulis base gastro

58 – FRUIT COULIS BASE

fruit jelly jam base gastro

59 – FRUIT JELLY (JAM) BASE

preparation for frosted fruits gastro

60 – PREPARATION FOR FROSTED FRUIT

Sweet bavarian cream base gastro

61 – SWEET BAVARIAN CREAM BASE

pate a bombe gastro

62 – PATE A BOMBE

Parfait base gastro

63 – PARFAIT BASE

Fondant gastro

64 – FONDANT

65 – CARAMELIZATION OF SUGAR 106°

66 – CARAMELIZATION OF SUGAR 111°

67 – CARAMELIZATION OF SUGAR 115°

68 – CARAMELIZATION OF SUGAR 120°

69 – CARAMELIZATION OF SUGAR 145°

70 – CARAMELIZATION OF SUGAR 158°

71 – CARAMELIZATION OF SUGAR 165°

french meringue gastro

72 – FRENCH MERINGUE

Swiss meringue gastro

73 – SWISS MERINGUE

Italian meringue gastro

74 – ITALIAN MERINGUE

75 – SOAKING IN ALCOHOL 20°

76 – SOAKING IN ALCOHOL 40°

temper dark chocolate seed method gastro

77 – TEMPERING OF DARK CHOCOLATE SEED METHOD

tempering milk chocolate seed method gastro

78 – TEMPERING OF MILK CHOCOLATE SEED METHOD

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