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11 Cards in this Set
- Front
- Back
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Six Different methods of dry cooking?
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Roast/Sautee/Broil/Pan Fry/Deep Fry/Microwave
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Describe the roast process
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Always at a low temperature for MEATS
cooked in a shallow pan fat side up: if there is not enough fat, use larding/barding use seasoning for SALT fat only |
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Define larding
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inserting fat inside the meat with a needle
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Define barding
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covering the outside of a meal with fat
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What is mirepoix used for?
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a juice towards the end (au jus)
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Define deglaze
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to swirl a liquid in a saute/other pan to dissolve cooked particles or food remaining on the bottom
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Methods of Doneness
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Fork Method/Pressure Method
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Internal temperatures of: Rare/Medium/Well Done
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Rare: 130
Medium: 140 Well Done: 160 |
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Time/Weight/Temperature Method?
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X pounds at Y temperature for Z Hours
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How do you Saute
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in a saute pan
fry lightly and quickly in a small amount of FAT thin cuts only! deglaze with WINE and SAUCE |
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How do you Broil
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in intense heat ranging from 1200-1500f
-broiling pan -use tender cuts only -test using hand pressure method |
