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65 Cards in this Set
- Front
- Back
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Escoffier
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-called the emperor of the worlds kitchen. Best known for defining French cuisine and dining during la belle époque (gay 90’s)
-Did much to enhance the grand cuisine. Simplified profusion of flavors and dishes. He reduced Careme’s elaborate system of classifying sauces into five families still recognized today. He sought simplicity –classical cuisine -emphasized mastery of technique through understanding of cooking principles and the appreciation of ingredients |
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Careme
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-known as the cook of kings and king of cooks. Acknowledged master of French Grande cuisine.
-Standardized the use of roux as a thickening agent, perfected recipes and devised a system for classifying sauces. He designed kitchen tools, equipment and uniforms. -wrote and illustrated texts on the culinary arts |
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Temp Danger Zone
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-The temperature danger zone is a broad range of temperatures in which most of the bacteria that cause food borne illness multiply rapidly. The FDA indicates that the danger zone begins at 41 degrees f and ends at 135 Degrees F.
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Cross Contamination
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- Is the process by which one item, such as your fingers or a cutting board, become contaminated and then contaminates another food or tool.
-Cross contamination can be reduced or even prevented by (1) oersonal cleanliness, (2) dish and equipment cleanliness and (3) pest management. |
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E-coli
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-Can come in the form of cells and toxins. It can be found on any food, especially raw milk, raw vegetables, raw or rare beef and on humans.
-It can be prevented by thoroughly cooking or reheating items and by using only pasteurized dairy products. |
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Salmonella
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-Can come in the form of cells and infection, the source is commonly poultry, eggs, milk, meats and fecal contamination
-It can be prevented by thoroughly cooking all meat, poultry, fish and eggs; avoiding cross contamination with raw foods and maintaining food personal hygiene. |
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Common Conversions
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-Dash = 1/8 tsp – 3 tsp = 1 tbsp – 2 tbsp = 1 fl. Oz – 4 tbsp = ¼ cup – 16 tbsp = 1 cup = 8 fl oz – 2 cups = 1 pint – 2 pints = 1 quart - 4 quarts = 1 gallon
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Measurement of Products
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-Weight refers to the mass or heaviness of a substance. It is expressed in terms such as grams, ounces, pounds and tons. weight is generally the most accurate form of measurement.
-Volume refers to the space occupied by a substance. It is expressed in terms such as cups, quarts, gallons, teaspoons, fluid oz and liters. It is most commonly used to measure liquids or dry ingredients when the amount is too small to be weighed accurately. It is less accurate than weight but typically faster. -Count refers to the number of individual items. It is used in recipes and in portion control. It is also used in purchasing to indicate the size of the individual items. |
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Yields
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-Is the total amount of a product made from a specific recipe; also the amount of food item remaining after cleaning or processing.
-Converting total yield is done by dividing the desired yield by the original recipe’s yield to obtain a conversion factor. This factor is than multiplied by the original quantity of each ingredient to obtain the new quantity for the new recipe. |
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Knives
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o French Knife: all purpose knife used for chopping, slicing and mincing. Its rigid 8-14in blade is wide at the heel and tapers to a point at the tip
o Boning knife: a smaller knife with a thin blade used to separate meat from bopne. May be flexible or rigid. o Paring knife: a short knife used for detail work or cutting fruits and vegetables. The blade is 2-4in, o Cleaver: a knife with a large heavy rectangular blade used for chopping or cutting through bone o Slicer: a knife with a long thin blade used primarily for slicing cooked meat. The tip may be round or pointed and the blade may be flexible or rigid. A similar knife with a serrated edge is used for slicing bread or pastry items. |
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Metals and Heat Conduction
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o copper: is an excellent conductor. It heats rapidly and evenly and cools quickly. It is unsurpassed for cooking sugar and fruit mixtures, but it is extremely expensive
o Aluminum: is the metal used most commonly in commercial utensils. It is lightweight and after copper, conducts heat best. o Stainless steel: conducts and retains heat poorly, it is a hard, durable metal particularly useful for holding foods and for low temperature cooking. It works well for storage because it does not react with foods. o Cast iron: distributes heat evenly and holds high temps well. It is often used in griddles and large skillets. While relatively inexpensive, it is extremely heavy and brittle. It must be kept properly cared for. |
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Liquid vs Dry Measurement
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-Scales: used to determine the weight of ingredients. Best used with dry ingredients but can be used for liquids.
-Volume measures: ingredients can be measured using measuring spoons and cups. Measuring implements come specifically for both liquid and dry ingredients. -Ladles: long handled and useful for portioning liquids such as stocks sauces and soups. |
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Traditional Knife Cuts
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o Chiffonade: to finely slice or shred leafy vegetables or herbs
o Rondelles: disk shaped slices o Diagonals: oval shaped slices o Oblique cuts: small pieces with two angled cut sides. o Lozenges: diamond-shaped pieces o Butterfly: to slice boneless meat, poultry or fish nearly in half so that it spreads open like a book o Chop: to cut into pieces when uniformity of size and shape is not important o Dice: to cut into cubes with size equal des o Mince: to cut into very small pieces when uniformity of shape is not important o Tourner: to cut into football-shaped pieces with seven equal sides and blunt ends o Parisienne: spheres of fruits or vegetables cut with a small melon ball cutter o Gaufrette: a thin lattice or waffle textured slice of vegetable cut on a mandoline |
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Fresh herb to dry herb conversions
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-In general, use only one-half to one-third as much dried herbs as fresh in any given recipe
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Smoke Point
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-Is the temperature at which a fat begins to break down and smoke.
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Pasteurization
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-pasteurization is the process of heating milk to a sufficiently high temperature for a sufficient length of time to destroy pathogenic bacteria.
-This typically requires holding milk at a temperature of 161 degrees F, for 15 seconds. -Pasteurization also destroys enzymes that cause spoilage, thus increasing shelf life. o Ultra-pasteurization: heated milk to a very high temp (275 F) for a very short time (2-4 sec.) to destroy virtually all bacteria. Used with whipping cream and individual creamers. |
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Dairy Grading
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- Milk
o Whole milk is graded A, B, or C based on the bacterial count, wih grade A having the least - Butter o USDA grades AA as best, A next best, and B as standard quality/worst. |
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Mis en Place
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-a culinary term of art meaning the organization, planning and completion of all preliminary tasks in the preparation of a meal.
o Gathering and prepping the ingredients to be cooked o Assembling the necessary tools and equipment o Mental and physical preparation for the cooking process |
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Cooking Methods
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- Defined as the environment in which the food is being cooked
- Dry-heat method: using air or fat o Broiling, grilling, roasting, and baking o Have rich flavor caused by browning. - Moist-Heat method: using water or steam o Poaching, simmering, boiling, and steaming. o Tenderizes and emphasizes the natural flavors of food. - Combination method: employs dry and moist heat method o Braising and stewing |
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Conduction
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-Conduction:. The movement of heat from one item to another through direct contact
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Convection
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-Convection: the transfer of heat through a fluid, which may be liquid or gas.
o Natural: occurs because of the tendency of warm liquids and gasses to rise while cooler one fall. This causes a constant natural circulation of heat. o Mechanical: relies on fans or stirring to circulate heat more quickly and evenly. |
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Carmelization
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-Is the process of cooking sugars. Sugars are simple carbohydrates used by all plants and animals to store energy. A as sugars cook, they gradually turn brown and change flavor.
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Stock
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-Stock: is a flavorful liquid. A stock is the key to soups, sauces or braised dishes, they are all made from stocks
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Sauce
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-A sauce is a thickened liquid used to flavor and enhance other foods. A sauce adds flavor, moisture, richness and visual appeal
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Mirepoix
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-Is a mixture of onions, carrots and celery added to a stock to enhance its flavor and aroma
o General mixture is 50% onions, 25% carrots and 25% celery |
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White vs Brown stock
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-White: is made by simmering chicken, veal or beef bones in water with vegetables and seasonings. The stock remains relatively colorless during the cooking process.
-Brown: is made from chicken, veal, beef or game bones and vegetables, all are caramelized before being simmered in water with seasonings. The stock has a rich dark color |
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Mother Sauces
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- Béchamel
o Milk, roux and seasoning aromatics - Veloute o Stock, roux and seasoning aromatics o The thickening of white stock with blonde roux - Espagnole (brown) o Stock, roux, and caramelized mirepoix, o Prepared by enhancing the flavor of brown stock with additional aromatics and thickening it with a roux - Tomato o Tomato, stock or water, seasoning, sugar - Hollandaise o Egg yolk, reduction, clarified butter, seasonings. o Prepared by emulsifying clarified butter, water (acidic reduction or lemon juice), and partially cooked egg yolks. |
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Thickening agents
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- Roux (white, blond, Brown)
o Equal parts weight flower and fat - Beure Manie o Equal parts by weight flour and butter - Liaison o Egg yolk and heavy cream |
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Base Sauces for Soups
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-Cream soups
o Most are based on veloute o In classic cuisine, béchamel sauce is the base |
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Meat Grading
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-Beef
- USDA Prime, Choice, Select, -Veal o USDA Prime, Choice, Good, Standard -Lamb o USDA Prime, Choice, Good -Pork o USDA #1, #2, #3, Utility |
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Carryover cooking
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-The cooking that occurs after a food is removed from a heat source’ it is accomplished by the residual heat remaining in the food.
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Dry age vs Wet age
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-DA:is the process of storing fresh meats in an environment of controlled temperature, humidity and air flow for up to six weeks. This allows enzymes and microorganisms to break down connective tissue
-WA: is the process of storing vacuum packaged meats under refrigeration for up to 6 weeks. Natural enzymes and microorganisms break down connective tissue which tenderizes and flavors meat. |
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Braising
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- Braising: a combination cooking method in which foods are first browned in hot fat then covered and slowly cooked in a small amount of liquid over low heat.
o Can be tender cuts or tougher cuts because the meat needs to be tenderized and they contain relatively large amounts of collagen, which add richness to the dish. |
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Grilling
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-grilling: a dry heat cooking method in which foods are gooked by heat radiating from a source located below the cooking surface
o will not tenderize meat, cuts used should be very tender already and well marbled |
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Broiling
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-Broiling: dry heat method, similar to grilling except heat comes from an overhead source
-A dry heat cooking method that heats food by surrounding it with hot, dry air in a closed environment or on a spit over an open fire. o Will not tenderize meat, cuts used should be very tender already and well marbled |
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Pan frying
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-pan-frying: dry heat method in which food is placed in a moderate amount of hot fat
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Sauteing
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-Sautéing: similar to pan-frying but uses less oil or fat and is done quickly at high temperature oil. Adds no tenderness to meat
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Simmering
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- Simmering: is a moist heat method used to cook meat by submerging it in hot liquid just below the boiling point.
o The cooking liquid determines flavor. o Tougher meats that need to be tenderized are used. |
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Cuts of meat
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-Filet: a boneless tenderloin of meat
-Brisket: is a cut of meat from the breast or lower chest. -T-Bone: a cut of beef that consist of a T-shaped bone with meat on each side. The larger side is the strip loin while the smaller side contains the tenderloin -Shank: is the lower part of the leg or shin. |
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Marbling
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-Meat that contains various amounts of intramuscular fat giving it an appearance similar to a marble pattern.
o It breaks down during cooking and flavors the meat. The more marbling the better cut of meat. |
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Chicken grading
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- Grading poultry is voluntary but virtually universal. USDA A, B, or C
o Poultry is free from deformities, with thick flesh and a well-developed fat later. Nearly all poultry used in wholesale and retail is Grade A o Grade B and C are used primarily for processed poultry products. |
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Foie Gras
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The liver of specially fattened geese
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Freshness of Salmon
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-Smell: slight sea smell or no odor at all
-Eyes: Should be clear and full -Gills: should be intact and bright red -Texture: flesh of fresh fish should be firm -Fins and Scales: should be moist and full without excessive drying in the outer edges -Appearance: fish cuts should be moist and glistening without bruises or dark spots. Edges should not be brown or dry |
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Yield when fabricating fish
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-Round fish produce two fillets, one form each side
-Flat fish produce four fillets: two large bilater fillets from the top and two smaller bilateral fillets from the bottom. |
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Available forms of fish
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- Whole/round: as caught, intact
- Drawn: viscera (internal organs) are removed; most whole fish are purchased this way. - Dressed: viscera, gills, and scales are removed - Pan Dressed: viscera and gills are removed; fish is scaled and fins and tail are trimmed. The head is usually removed, although small fish may be pan dressed with the head still attached - Butterfield: a pan dressed fish, boned and opened flat like a book. The two sides remain attached by the back or belly skin - Filler: the side of a fish removed intact, boneless or semi boneless with or without skin |
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Egg size and grade
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-Size: eggs are sold in jumbo, extra large, large, medium, small and peewee sizes
o Are determined by weight per dozen -Grade: USDA grade AA, A, or B o Grade is based on interior and exterior quality, not the size |
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Pasteurization
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-The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria.
o It is achieved when the whole egg stays at a temp of 140 for 3.5 min. |
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Egg cooking methods
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- Poaching: dropping cold eggs into water held around 200 F, poached eggs should be soft and moist; the whites should be firm enough to encase the yolk but the yolk should still be runny
- Pan Frying: typically referred to as sunny side up, over easy, over medium or over hard. o In all these cases the yolk should never be broken. Sunny side up is never flipped. The others get flipped and are distinguished by how cooked the yolk is. - Omelet: begin as scrambled eggs but allowed to cling together more, they are then folded around or filled with a savory mixture o Mix may contain veggies, cheese an/or meat. Any raw ingredients should be cooked before being added to the omelet - Scramble: eggs whisked and then sautéed. They are stirred nearly constantly during cooking. o The finished eggs should be light and fluffy with a tender creamy texture. Typically they more broken apart then stuck together. - Shirred Eggs: or baked eggs are normally prepared in individual baking dishes. Can be lined or partially filled with ingredients - Quiche: a classic breakfast and brunch entrée. Consists of an egg custard and fillings baked in a crust - Frittatas: Open-faced omelets of Spanish-Italian heritage. o Hearty ingredients mixed directly into the eggs. o First cooked on a stove then transferred to an oven to finish |
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Cabbage from video
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- Cabbage: include a wide range of vegetables used for their heads, flowers or leaves. They are generally quick growing, cool weather crops./ they are inexpensive, readily available and easy to prepare.
o Bok Choy, Broccoli, Brussels sprouts, Cauliflower, Head cabbage, Kale, Kohlrabi, Napa and Savoy are all forms of cabbage. |
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Mushroom cleaning and storing
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- From a broad category of plants known as fungi. Used and served in a much the same manner as vegetables.
- Many people believe that mushrooms should not be cleaned with water as they feel they will become water logged, thus they should be brushed o However the movie in class showed that almost zero water is taken on and it is much faster to rinse them, but not soak. - Fresh mushrooms can be refrigerated in an open container for up to 5 days. Dried mushrooms can be stored in a cool, dry place for months o When needed they can be rehydrated by soaking in warm water for about 10-20 min |
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Mealy vs Waxy potatoes
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-Mealy: high starch content and thick skin
o Best for baking Fingerling, purple, russet or Idaho (food for French fries) - Waxy: low starch content and thin skin o Best for boiling (includes mashed) White, Yukon gold (best for pan frying) and red |
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Storage of potatoes
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-Temperatures between 50 and 65 F are best for storing potatoes. Should not be stored in the refrigerator,
o Should be stored in a dark room as light promotes chlorophyll proence of solanine (toxic). o Under proper conditions, should last two months o New potatoes will last for several weeks. o Once peeled, potatoes should be stored covered in water and refrigerated to prevent browning. |
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Long and Short rice
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- Long: is the most versatile and popular worldwide. The grains remain firm, fluffy and separate when cooked. They can however become sticky if overcooked or stirred frequently.
-Short: has more starch and becomes quite tender and sticky when cooked. o Italian risotto, Japanese sushi and Spanish paella |
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Pilaf method
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-The raw grains are lightly sautéed in oil or butter, usually with onions or seasonings for additional flavor. Hot liquid, often a stock is then added. The pan is covered and the mixture is left to simmer until the liquid is absorbed
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pilaf vs rice procedure type
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-Risotto: classic northern Italian rice dish in which the grains remain firm but merge with the cooking liquid to become creamy, almost pudding like dish.
o Made with short-grain starchy rice, not rinsed o Heated stock added at interval, kept at a simmer. Frequent or constantly stirred. -Pilaf: raw grains lightly sautéed in oil and then stock is added and left to simmer until all liquid is absorbed. o Uses long grain rice o Is not stirred constantly, is just left alone |
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Pasta boiling techiques
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- The key to successful pasta is to use ample water
o Allow 1 gallon of water for each pound of pasta. o Salt should be added to the water, it is absorbed during cooking with the water and adds seasoning to the pasta. o It is argued whether oil should be added to water Supposedly keeps noodles from sticking, keeps the dough from absorbing water evenly, possibly reduces surface foam • Most likely all BS and doesn’t matter |
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Emulsification
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-The process by which generally unmixable liquids, such as oil and water, are forced into a uniform distribution.
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Baking
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-A dry heat method in which foods are surrounded by hot, dry air in a closed environment.
o The term is usually applied to breads, pastries and vegetable dishes |
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Soda vs Powder
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-Powder: a mixture of sodium bicarbonate and one or more acids, used to leaven baked good.
o It releases carbon dioxide gas if moisture is present in a formula. -Soda: sodium bicarbonate an alkaline compound that releases carbon dioxide gas when combined with an acid and moisture o Used to leaven baked goods -Essential difference: powder has an acid already in the mix, soda does not |
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Mixing techniques
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-Biscuit: uses solid chilled fat and results in a flaky dough
-Muffin: uses liquid fat and results in soft, tender or cake like texture -Creaming: uses softened fat and results in rich, tender or cake like texture |
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Glutten in Flour
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-Gluten: an elastic network of proteins created when wheat flower flour is moistened and manipulated
o Responsible for volume, texture and appearance of baked goods o Provides structure and enables dough to retain the gasses given off by leavening agents. |
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Sushi
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-Sushi: refers to cooked or raw fish and shellfish rolled in or served on seasoned rice
-Sashimi: raw fish eaten without rice. |
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Canapes
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- A tiny open –faced sandwich served as an hors d’oeuvre; usually with a small piece of bread or toast topped with a savory spread and garnish.
o Base (bread), spread (flavored butters and/or cream cheese), garnish (can dominate or compliment spread, or can be visually stimulating) |
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Crudites
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-Generally refers to raw or blanched vegetables served as an hors d’oeuvre and often accompanied by a dip
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Caviar
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-Is the salted roe (eggs) of sturgeon fish. Any non-sturgion fish must qualified as such on the label.
o Beluga (most expensive, comes from largest species, dark gray, well separated, fragile o Osetra (considered best by some connoisseurs, medium sized, golden yellow to brown, oily) o Sevruga (small sturgeon, light to dark gray) o Pressed Caviar (processed from osetra and sevruga roes, 3 pounds of roe produce 1 pound of pressed, spreadable jam like consistency |
