Reading...
Play button
Play button
Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
8 Cards in this Set
- Front
- Back
|
How do you pan fry?
|
Use a RANGE TOP, then finish in oven
use a SAUTOIR pan, not a sautee pan moderate heat tender cuts only doneness is hand/pressure method |
|
|
How do you deep fat fry?
|
Use a standard breading procedure
deep fat fry pan most often used with VEAL/FISH/CHICKEN/VEGETABLES doneness: golden brown |
|
|
Describe the breading process
|
dredge in seasoned flour, dip in egg wash (three eggs/1qt of milk) then coat in bread crumbs
|
|
|
How do you Boil?
|
use a stock pot
use less tender cuts like brisket use the fork method to test for doneness |
|
|
What is poaching's purpose?
|
to pre cook for another method
|
|
|
Why do you Poach?
|
to extend keeping qualities (brains/kidney)
to remove strong odors/flavors -easier to remove membranes -use a PAN |
|
|
Veal is __?
|
immature bovine cattle
under 3 months, on average 3-6 weeks light pink, have little fat mild flavor animal is regulated by what it is fed, normally formula calves are not allowed to go out difference versus free range/organic is that it costs a lot more |
|
|
Describe the process of cooking Veal
|
almost all of it is tender
cuts: medalions/scallopine/cutlet/butterfly/loin chops |
