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150 Cards in this Set
- Front
- Back
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The word stock originated in...
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France: "Fond", which means "foundation" or "Base"
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Stocks can be made from...
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Meat bones or vegetables
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Stocks are the base for most
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Soups and sauces
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White stocks are made from
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Un-roasted bones
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Brown stocks are made from
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Roasted bones (caramelized carbohydrates)
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How long does it take to make vegetable stocks
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less than an hour
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What effect do high starch vegetables have on stocks
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They break down and make the stock cloudy, therefore they are not suitable for clear stock
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What does "sweating" the base vegetables do
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adds sweetness and depth of flavour
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A good stock ratio should consist of
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50% bones, 10% Mirepoix, and 100% water
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classic mirepoix consists of
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celery, onions, and carrots
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"Bouquet Garni" is....
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a collection of herbs and spices (aromatics) tied together to help flavour a stock
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A sachet is...
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a spice bag
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Is salt added to a stock
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NO!
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How does bone density effect cooking time
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the denser a bone is, the longer it will take to cook
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cooking time of a stock made with beef & veal
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6-8 Hours
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cooking time of a stock made with Chicken bones
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3-4 Hours
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cooking time of a stock made with fish bones
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30-45 minutes
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cooking time of a stock made with vegetables
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25-40 minutes
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Remouillage means
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"re-wetting" in french. This is when the stock is strained and new fresh flavours are added and re-boilled
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Why are stocks strained
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To make them clear (sometimes stocks are strained more than once)
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how does reduction affect stocks
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it concentrates the flavours
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What is a glaze
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a stock that has been reduced so much that it can coat the back of a spoon
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Should artificial bases be used in stocks
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NO!
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Why were sauces developed
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to flavour, moisten, and enhance the appearance of food.
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A sauce is judged on..
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consistency, flavour, and appearance
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a sauce should be ____________ to the main ingrediant
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complimentary, chicken stock w/ chicken
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What makes up the base of "mother" or "leading" sauces
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milk, white or brown stock, butter or tomato
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White stock sauce is composed of
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veal, fish or chicken, and thickened with blond roux - (ex. Velouté)
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Brown stock sauces are composed of
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Chicken, beef or veal thickened with brown roux (ex. Brown sauce or Espangnole)
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3 examples of Butter sauces
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Hollandaise sauce, Béarnaise sauce, Beurre Blanc
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Milk sauces are composed of
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Milk, or onion clouté thickened with white roux (ex. béchamel)
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2 sauces that can be served "as is"
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Tomato & Hollandaise sauce
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Starch and fat that are added in equal part are called
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'roux" or "Beurre manié"
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"Beurre manié" is
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flour and soft butter mixed together and added directly to a reduced sauce
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"White wash" is
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flour or corn starch and COLD water added to slightly thicken soup
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"Liaison" is
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egg yolks & cream added to thicken sauces and soups at the last minute
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Reduction is
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a more modern way to thicken sauces
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5 Seasonings added at the end of cooking sauces
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Salt, Pepper, Alcohol, Lemon juice, Cayenne pepper -->these can either compliment or contrast the base flavors
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Finishing a sauce means
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to add certain ingredients to enrich the taste and appearance of the final product
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3 examples of finishing ingrediants
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heavy cream, butter (beurre monte), or olive oil
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Small sauces are
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made from the leading sauces and sometimes made a la minute, AKA. Secondary leading sauces
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4 Examples of a small sauces
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1) "Demi Glace", a half brown sauce & half brown stock reduced by half. 2) add shredded cheese to béchamel sauce to make "Mornay sauce". 3) Add vodka and cream to tomato sauce to make Rosé Sauce. 4) After pan searing beef tenderloin, "deglaze" the pan w/ red wine then add half beef reduction (demi glaze), reuce and finish with an oz of butter.
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Butter is cooked to varying degrees to bring out certain characteristics in a
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butter sauce
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Pan jus is
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gravy
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examples of cold sauces
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Vinaigrettes, ketchup, mayonnaise, horseradish, B.B.Q. Sauce, yogurth sauce, etc-Condiments
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6 components in building a soup
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1)Primary indgrediants + 2)Secondary ingredients. 3)Base + 4)Flavor Builders + 5)Seasoning + 6)finishing
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Soups go as far back as
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6000 B.C.
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The word soup comes from
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"SOP" a germanic word
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5 benefits of soup
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1)Easy & economical to prepare. 2)Simple utensils or none at all. 3) A way to use up leftovers. 4)Easy to digest. 5) Considered to be nutritious & wholesome
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Campbell's produced the first condensed soup in
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1897, provided an easy to use, affordable and consistent product.
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Bouillon, clear or Broth soup
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stock based soup (meat or vegetable) with various garnishes. --> may sometimes be the liquid that remains after cooking meat, served before the main course
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4 examples of bouillon, clear or broth soups
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Beef barley, consommé, chicken noodle, cockie leekie
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4 examples of thickened soups
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Bisque, Chowder, Cream of mushroom, pea soup
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Methods of thickening
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With cream, vegtable puree (natural), rice or roux, Béchamel, liaison (finishing)
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Portion size of an app soup
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6-8Oz (200-250ml)
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Portion size of a main course soup
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10-12 Oz (300-350ml)
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A Sop is
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a soup with cheap filler like bread or crackers
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Bisque is made with
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crustaceans (lobster, crab, shrimp)
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Bouillabaisse is
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a provencal seafood stew from Marseile.
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Chowder is
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a chucnky hearty fish soup based on milk or cream
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country of origin for Tom Yum soup
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Thailand
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country of origin for Yogurt & cucumber soup
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Bulgaria
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country of origin for Bread soup
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Poland
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country of origin for Black bean & pork soup
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Cuba
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country of origin for New England Chowder
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USA
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country of origin for Ribolla soup
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Italy
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country of origin for Avgolemono soup
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Greece
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country of origin for Pho soup
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Vietnam
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country of origin for Borscht soup
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Russia/ Ukraine
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country of origin for Bouliabaise soup
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France
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country of origin for Habitant Pea soup
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Quebec
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country of origin for Stratchiatella soup
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Italy
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Green vegetables contain
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Chlorophyll
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White vegetables contain
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Flaverones
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Orange vegetables cvontain
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Caotenoids
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Red vegetables contain
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Anothcyanins
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Green vegetable
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Grow above ground
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White vegetables require
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the shortest cooking time
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Red vegetables
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require an acid in cooking to brighten color
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Cabbages are typicaly grown in
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Cool climates
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Rule for cooking vegetables grown under ground
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Start them in cool water so they cook evenly
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What country is the largest producer of tomatos
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China
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Capsicum is native to
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Mexico where it is called Chile AKA sweet pepper or bell pepper
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Potatos are examples of
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Tuber vegetables
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Vegetable high in B & C
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Potato
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2 major types of potato
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Waxy and starchy
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Waxy potatoes are
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High sugar and moisture, low starch.....used in preparations where potato must hold its shape
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Starchy motatos are
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High starch, low moisture and sugars....AKA the all purpose or chef's potato
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4 signs of potato quality
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Firm and smooth, not soft. Dry Skin. No sprouts. No green color
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Julienne cut
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Fine strips
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Brunoise cut
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Fine Dice
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En des cut
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Large dice
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Baton cut
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Large sticks
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Turned cut
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Barrel shaped
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Paysanne cut
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Sliced
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Mirepoix cut
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Rough cut for stocks
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Purée is
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finely ground, baked or piped
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Macedoine is
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a mixture of diced vegetables
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Jardinière
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Gaden vegetables cut into batons and mixed
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Printanière
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mixture of spring vegetables, small baby veges
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Bouquetière
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Bunches of vegetables mixed together
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Braising is used on __________ vegetables
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Tough, Ex. Fennel, celery, cabbage
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Black forest ham is seasoned with
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Juniper
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Cured ham contains
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Nitrates, nitrites, and/or salt
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haché means
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Chopped
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Pain Perdu
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"French Toast"
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Table d'Hôte service
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Pre set menu, "Table of the host"
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aà la carte service
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"off the card" items are ordered individually
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Buffet service
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Long board, many dishes: self serve
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Canapés are
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cold Hors d'œuvre, sometimes served with crouton
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Pâté en Croute
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Meat farce cooked in pastry
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Pâté en Terrine
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Cooked in a bain marie
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Types of eggs
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Poultry (Chicken, quail, duck), Ratite (Emu, Ostrich), Fish (Roe- "Caviar")
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Five parts of an egg
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Shell, White, Yolk, Chalazae, Air cell
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Egg Sizes
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Large = 2oz, medium = 1 1/2oz, small = 1 1/4oz
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Egg storage temperature
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40F/4C, 70-80% humidity
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Eggs contain which vitamins
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A, D, E, K, and B complex
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Nutritional value of an egg
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75 Kcal, 6g protein, 5g of fat, 215mg Cholesterol
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Egg whites coagulate between
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60-65C
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Egg yolks coagulate between
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65-70C
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Sunnyside up
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White set, yolk is warm but runny
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Eggs over easy
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Flip to cook yolk (over medium and over hard)
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Basted eggs
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Yolk cooked by spooning hot oil
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Frittata is
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Omelet flat garnished like a pizza
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Mixing garnish with raw egg in an omelet is called
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"western" style
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eggs En Cocotte are
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baked in bain marie until set
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Sandwiches are named after
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Earle of Sandwich (1762), a card player. The bread kept hands clean while playing.
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Sandwhich components
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Bread, Spread, Filling, Garnish
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Describe a tea sandwich
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delicate flavor, thin, no crust
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Smørgasbørd
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Sandwich buffet
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Reuben sandwich
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pan fried dark rye bread, add corned beef, add sauerkraut, emmenthal cheese on top
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What to check for in fresh fish
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Fresh and mild odor, clear eyes, red or pink gills, firm elastic texture of flesh, shiny and tight scales.
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Fish can be stored for 1-2 days at what temperature
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0C
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6 types of saltwater fish
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Sole, Salmon, Halibut, Red snapper, Herring, Flounder
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6 types of freshwater fish
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Pickerel, Pike, Trout, Whitefish, Catfish, Smelt
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Methods of cooking fat fish
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Poached, grilled, broiled or baked
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Methods of cooking lean fish
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poached, fried, or sautéed
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Salmon live in which ocean
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Pacific (Chinook-King, coho- Silverside, Sockeye, Pink, Chum) and Atlantic (classified by origin,Ex. Scottish salmon)
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Pacific vs atlantic salmon
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Pacific salmon are deeper red. Atlantic Salmon are orange fleshed, fattier and milder in taste
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4 types of Tuna
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Bluefin, yellowfin, Bonito & Albacore
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6 cuts of fish
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Whole, Tranche, Filet, Medallion, Goujons, Paupiette
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Gravad Lax/Gravalax/Lox are
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fish that have been cured using salt, sugar, spices, and herbs
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Process of cold smoked salmon
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dry salted for 15hrs, then smoked at 32C for 24hrs
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Hot smoked salmon process
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dry salted for 15 hrs, rinsed, air dried, 3-6hrs smoked at 70-80C
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Brined vs pickled
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Brined: 150g of salt +1L water. Pickled 1/2 Water + 1/2 Vinegar
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Shellfish are an excellent source of
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Omega 3 Fatty acids that help lower cholesterol
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Largest consumers of fish in the world
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Australia, Portugal, New Zealand, Iceland, and Japan
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3 main types of shellfish
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Cephalopod (Octopus, squid), Gastropods (snails), and Bivalves (scallops, mussels, oysters, periwinkles)
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Crustaceans have shells on
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The outside of their bodies
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All shellfish are
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spineless
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