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83 Cards in this Set
- Front
- Back
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bag of spices usually containing parsley stems, thyme, bay leaf, and peppercorns
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sachet d'epices
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is considered to be an aromatic
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bouquet garni
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aromatics include
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dried & fresh herbs, spices and vegetables
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To ticken a liquid w a roux the temperatures should be
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cold liquid to hot roux
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a modified starch dissolved in a cold liquid is know as
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slurry
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to produce a very clear stock, the bones, trim, and mirepoix are
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disturbed as little as possible
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glace de viande is made with ____ stock
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beef or veal stock
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remouillage can be used to make a
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glace de viande
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court bouillon is often used to
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poach fish
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equal parts espagnole and brown veal stock, reduced by half
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demi-glace
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sauce made by simmering tomatoes w stock, aromatics, and other ingredients and then pureeing
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tomato sauce
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Brown stock thickened with a pale roux and seasoned with aromatics and tomato
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espagnole
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White stock thickened with a pale roux
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veloute
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3 points of proper sauce selection
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has to complement the food
has to add texture and moisture has to add eye appeal to the food |
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what cooking method helps to cook vegetables so they can be finished quickly at service time
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blanching
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When boiling vegetables for a puree, u should___
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boil them until they almost fall apart
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pureed vegetables are prepared from ____ cooked veg cooked by ___________ method
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fully cooked vegetables cooked by almost any method.
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cooking affects vegetables in which way
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Color, texture, nutrients (lost), and flavor
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green vegetables have a pigment called
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chlorophyll
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to boil green vegetables, u should
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add salt to the water and dont cover the pot
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red & purple vegetables have a pigment called
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anthocyanin
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to boil red & purple vegetables u should
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add acid to the water and cover the pot
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white vegetables have a pigment called
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flavones
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To boil white vegetables you should
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add acid to the water and cover the pot
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orange vegetables have a pigment called
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carotenoid
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to boil yellow & orange veg
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they dont need special treatment and can cover the pot
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vegetables which will be grilled or broiled from their raw state should be ___ moisture, ____ (texture) veg
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high moisture, tender vegetables
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The amount of time it takes the oil to regain its proper temperature once the vegetable is added for deep-frying, is called
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recovery time
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Difference between stewed and braised vegetables
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stewed vegetables are usually cut into bite-size pieces and braised veg are most often a larger portion size
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the correct temperature for deep frying vegetables is generally
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350 F
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before root veg can be grilled, they first should be
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parcooked
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Ratio of water to bones
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1# of water for every pound of bones
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ratio of mirepoix to bones
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1# of mirepoix for 8 pounds of bones (book)
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Cooking time for a chicken stock is
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6-8 hours
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Cooking time for a veal stock is
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14-16 hours
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when preparing potatoes en casserole, the potatoes that give the best texture to the finished dish are
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low-moisture potatoes
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Type of potato best suited for deep frying is
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low-moisture potatoes
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Type of potato best suited for pureeing is
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LOW-moisture varieties
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when boiling potatoes to serve whole, which potatoes hold their shape best?
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moderate-to-high moisture varieties
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idaho and russet potatoes fit into which category of potato?
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low moisture / high starch
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All purpose, chef's potatoes, boiling potatoes, and US 1 potatoes fit into which category of potato?
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Moderate moisture/moderate starch
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New potatoes fit into which category of potato?
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High moisture / low starch
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_____ is done when deep-frying potatoes to ensure that they will have the proper color and texture without being greasy or scorched
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blanching
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the most important factors to consider when selecting potatoes for a particular dish are:
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the moisture and starch content of the potato
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When preparing potatoes en casserole, the best potatoes to use are ____ moisture varieties
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low-moderate
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____ moisture potatoes are best suited for deep frying
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low
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To let steam scape while baking potatoes and prevent them from bursting, the potatoes should be ___
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pierced
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When sauteing, potatoes that are _____ will cause the fat to spatter
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wet
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The green color in potatoes indicates the toxin___
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solanine
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To retain the color when boiling red and white vegetables, you should always ___ the pot.
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Cover the pot. It helps retain acids that set the color in these vegetables
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Stir-frying shares many similarities with
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Sauteing
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3 preferred methods for reheating vegetables are
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In simmering liquid, in the microwave, and by sauteing
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Which potato makes the best mashed potato?
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Idaho potato
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Boiling potatoes can be done _____ skin and in _______ liquid
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with or without skin and in any COLD liquid
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When deep-frying potatoes in 2 stages, they are first blanched at ____, and then finished in oil heated to ____
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Blanched at 300 F and finished in oil heated to 350 F
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Seeds that grow in pods are refered to as
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Legumes, or beans.
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Dried seeds are considered as
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Legumes
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Fresh seeds are considered as
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Vegetables
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When the liquid is completely absorbed by a grain as it cooks, it is referred to as ___
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simmered or steamed
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What are the common liquids for cooking grains and legumes?
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Water, stock and broth
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Salt needs to be added to the cooking liquid at the ____ (for grains) of cooking time
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Begining
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Salt needs to be added to the cooking liquid ____ (for legumes) of cooking time
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near the end. After they have become tender
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The shorter the grain, the
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more sticky (starch) it is
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Form of white rice which is considered more dense
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Converted rice
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Ratio of liquid to rice
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2 cups of liquid for every cup of rice (1)
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covering the rice with oil to prevent it from sticking is known as
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parching
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To shorten the cooking time of the pilaf, the cooking liquid should be ____ before adding it to the grain
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Boil before adding it
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rice Italian dish that refers also to a method
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Risotto
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What is the cooking time of the rice?
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20-25 min
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Kind of rice that is not related to the regular rice, but that is treated like it
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Wild rice
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Corns and oats are treated like ___
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grains
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When are the legumes and most grains combined with the liquid to be cooked?
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Before the liquid starts to boil
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Which grain is added to the liquid after it has come to a boil?
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Quinoa (can be used to make pilaf)
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Which special Italian variety of medium-grain round rice is used to make Risotto?
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Arborio
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When cooking legumes, the 3 things that determine the amount of liquid required are: ___
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The type, age and the its total cooking time
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What are the main ingredients of the pasta?
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Flours, meals, and eggs
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What are the advantages of fresh pasta?
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It gives freedom to create dishes with special flavors, colors, shapes, or filllings.But it has a limited shelf life.
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What is the advantage of dried pasta?
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It has an almost indefinitely shelf life.
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What are dumplings based on?
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They are based on doughs and batters
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Which flour can be used sucessfullly for most fresh pasta?
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All-purpose flour
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What eggs provide to the fresh pasta?
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They provide moisture, flavor and structure
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How many days can fresh pasta and noodles be covered and refrigerated for?
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for up to 2 days, but it can be stored for more than that.
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What is the ratio to cook pasta?
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1 gal of water for every 1 pound of pasta
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