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cooking for profit catering and food service management

by Bradley Alice

Reference » Atlases & Maps » World

Added by: B. R. Pfeiffe...

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Designed as a correspondence course on professional cooking; the preparation and marketing of home-cooked food; catering for receptions, parties, dinners, banquets, schools and camps; the management of tea rooms, cafeterias, lunch rooms, boarding houses, family hotels, and institutions. --This text refers to an alternate Paperback edition.

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...measured, boiled 10 minutes or longer according to the density of the juice, and combined with the proper proportion of sugar, after which it is boiled again to the jelly point and poured into sterilized jelly glasses, cooled quickly and sealed. The amount of pectin present can be judged by adding a spoonful of alcohol to an equal quantity of cooled fruit juice. The pectin is not soluble in this mixture and forms a more or less dense mass. The less pectin present, the less sugar should be used. Three-quarters of a cup of sugar to one cup of juice should make a clear sparkling jelly of the right consistency and flavor. Use a thermometer in mak- ing your jellies and, after adding the sugar, boil to 220 to 221 degrees Fahrenheit for a firm jelly. By covering the fruit pulp with a little water and heating after the first draining, a second and sometimes a third extraction can be made which doubles the amount of jelly secured from a given amount of fruit, without lessening the quality of...