Cooking breakfast for large groups

Please log in with your username cooking breakfast for large groups email to continue. By using our site, you agree to our cookie policy.

How is where trusted research and expert knowledge come together. Co-authored by Alex Hong and Christopher M. Alex Hong is the Executive Chef and Co-Owner of Sorrel, a New American restaurant in San Francisco. He has been working in restaurants for over ten years. There are 13 references cited in this article, which can be found at the bottom of the page.

This article has been viewed 1,258,767 times. Anyone can cook, but there is more to cooking than simply throwing ingredients together and hoping for the best. You have to understand basic cooking terms and techniques. Knowing how to prepare different components of a meal, and in what order, can help you get the timing just right, and prevent things from cooling too quickly.

Use fresh ingredients whenever possible, and don’t forget to wash the vegetables beforehand. When shopping for fresh produce or meats, be certain to take the time to ensure that the texture, colors, and quality of the food you buy is the best in the batch. You should also try to stick to cooking with foods that are currently in season, as that is when they taste their best. If you’re just starting to cook, don’t substitute ingredients. Organize your tools and ingredients before cooking. The practice of getting all of your tools and ingredients together, prepared, and measured is called “mise en place” by professional chefs, and is considered essential to efficient cooking.

Your “mise en place” should be ready and close at hand before the stove is turned on. Unless otherwise noted in your recipe, cut the food into uniform slices or pieces so that they cook evenly. Include contrasting textures in your meals. Some of the most enjoyable dishes include a combination of different yet complementary textures. These textures work together in your mouth to make eating a more enjoyable experience.