Culinary 3

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Pot roast

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Lg cut of meat cooked by braising

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Marbling

Back 2

fat deposited between muscle tissues

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Collagen

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connective tissue in meats that dissolve when cooked with moisture

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Elastin

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connective tissue in meats that does not dissolve when cooked

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Primal cuts

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Lg cuts of meat to be broken down into smaller cuts

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Fabricated cuts

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raw near cut in pieces and trimmed

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butcher

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to kill and dress an animal

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offal

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"variety meats" hearts, organs, stomach,

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Barding

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covering the surface of meat with a thin layer of fat

Ex:bacon, pork fatback

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larding

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inserting strips of fat into lean meats using a larding kneedle. prevents meat from drying out during cooking

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Doneness

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degree of a meats protein coagulation, determined by internal temp or degree of connective tissue that has broken down

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game

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animals/birds normally found in the wild

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consomme

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rich, flavorful stock or broth that has been clarified the make it clear and transparent. very full flavor

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Cream soup

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Soup thickened with roux, and milk/cream. can be made from veloute/bechamel sauces. usually named after main ingredient: cream of mushroom

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Puree soup

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soup naturally thicken by pureeing one or more ingredients. not as smooth as cream soups.

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bisque

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Thickened soup made from shellfish. finished with cream

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chowder

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hearty soup that pairs fish/shellfish/meat/vegetables, with potatoes, and milk or cream.

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clear soup

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based on clear/unthickened stock. served plain or garnished with veg/meat

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vinaigrette

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simple mixture of oil vinegar and seasonings used as is or as base for dressing

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Appetizer Salad

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Should stimulate appetite: fresh/crisp ingredients, tangy flavorful dressing, appetizing appearance

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Bound salad

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Mixture of foods held together or bound with dressing/mayo. Chix salad tuna salad etc.

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Composed salad

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Salad made by arranging 2 or more elements attractively on a plate for decoration. not tossed. main course/app not side dish

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4 parts of a salad

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1.Base/Underliner: Layer of loose flat leaves or cup shaped iceberg lettuce. to be built upon with other ingredients

2. Body: Main ingredients: Proteins/veg/

3. Garnish: SIMPLE, decorative item added for eye appeal and to compliment flavor.

4. Dressing: Seasoned liquid added for flavor. tart dressing for green leafy salads. Sweet dressing for salads with fruit.

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Winterized oil

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should be used as base for salad dressing that need to be refrigerated. doesn't clump when cold.

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ratio oil to vinegar for vinaigrette

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3:1

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Quinoa

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Grain that is considered a complete protein, contains all 9 essential amino acids

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Dauphinoise

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Potato dish baked "en casserole" with layers of potatoes, cheese, and cream.

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Hominy

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Corn, as a grain, that has been treated with lye

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Pearled Barley

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has to be milled to remove outer layer of bran

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4 parts of a grain (which 3 make a whole grain)

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Whole grain:

1.Endosperm

2. Germ

3. Bran

_______________________________

4. Husk (Not needed to be a whole grain)

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Bulgar Wheat

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Cracked wheat used in making cold salad called taboulleh

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T/F : egg foam will beat better at room temp

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True

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T/F : egg yolk primarily consists of albumin protein

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False

Front 34

Yogurt, Sauerkraut, Blue cheese are all examples of what?

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Beneficial bacteria

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Pathogens produce___________, undesirable bacteria produce ___________.

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disease, food spoilage

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Bacteria can be killed by

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heat and chemicals

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Tang

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Part of knife in between handle and blade

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Heel

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Lowest part of blade, by handle

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About 75% of muscle tissue or meat is

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Water

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Elastin in meat can be broken down by

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mechanical tenderization

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USDA beef grades low to high

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Select - Choice - Prime

L H

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Temp range for well done piece of beef

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160-165 F

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Primary cooking method for brisket

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Braise

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Maillard reaction

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caramelization of amino acids in meats when cooking

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legume

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plant that bears seed pods that split along two opposite side when they ripen. high in protein

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Cooking dried legumes

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must be rehydrated overnight, simmer

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Enriched Rice

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Coated with vitamins/minerals after it's milled

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Short grain

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more starch. Ex: arborio, italian, sushi

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Med grain rice

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Small, round kernels. Ex: Jasmin

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Long grain

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Long, slender

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Brown Rice

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Layer of bran left on, longer cook time

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liquid to grain ratio for cooking grains

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White Rice - 2:1

Brown Rice - 3:1

Barley - 3.5:1

Arborio - 2.5:1

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Cornmeal

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Coarsely ground, used for polenta

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Cous Cous

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Made from semolina wheat, a granular pasta

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wheatberries

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whole grain of wheat

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Storage for grains

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cool dry place, tightly sealed container

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Lentils

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small, lens shaped legume

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3 major types legumes

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1.Kidney beans

2.peas

3.lentils

4*: other - Lima,lava,chickpeas,soybeans, mung beans

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parboiled rice

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Long grain rice that has been partially cooked under steam pressure, re-dried, and then milled. most widely used in food service

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Arborio rice

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italian variety needed for risotto

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poop

Back 61

poopaloop