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67 Cards in this Set
- Front
- Back
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what are the ingredients for making stock? |
bones, mirepoix, aromatics, acids |
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what role does each ingredient play in the stock making? |
Bones add color flavor and body. Mirepoix adds flavor and body. Aromatics add flavor. Acids add color and balancing to flavor.
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What are the five major stocks? How are they made? |
White stock - chicken, veal, beef bones Brown stock - caramelized beef, veal, game bones Fumet stock - lean fish bones, crustacean shells Court bouillon - mirepoix, aromatics, acid Vegetable stock - assorted neutral vegetables, aromatics and acid
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What are the seven general steps for making a stock? |
1. cover bones with cold water and briefly for about half the required time 2. Add the mirepoix and aromatics 3. gently simmer 4. skim frequently 5. strain 6. cool quickly 7. degrease the stock |
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How does a brown stock get its color? |
caramelize bones, caramelize mirepoix, add tomato paste |
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What are the characteristics of a quality make stock? |
clarity, color, flavor, body |
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Define glaze. What are three kinds of glace? |
A stock dramatically reduced, dark syrupy consistency EX. glace de viande, glace de volaille, glace de poisson |
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What is DEMI GLACE? How is Demi glace made? |
Demi glace is 1 part brown sauce + 1 part brown stock reduced to 1 part demi glace
EX. 1 gallon brown sauce + 1 gallon brown stock = 1 gallon total |
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What are the three cooking methods? |
Moist cooking method Dry-cooking method Combination cooking method |
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What are the three ways that heat is transferred? |
Conduction Convection Radiation |
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What are the five ways to apply the moist cooking method? |
Poaching Simmering Boiling Steaming Blanching |
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How is clear soup different from thickened soup? |
Clear soup is un-thickened using a base of broth, consommé, or stock with an appropriate garnish. EX. chicken noodle soup, Beef vegetable, Consommé Celestine
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What is Consommé? |
Stock or broth that has been clarified to remove impurities so that the liquid is crystal clear. |
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What is the ingredients for making clearmeat? |
Egg whites, Lean ground meat, ground mirepoix, onion brulee, herbs and spices, acid product |
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What is raft? |
is the cooked mixture of the clearmeat that forms and floats to the top when the consommé is being simmered and clarified. |
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Why is clearmeat used? |
to clarify the stock, removing impurities from the stock, gives color, imparts flavor, develops body |
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List the 9 categories of vegetables. |
Cabbage, fruit/vegetable, gourds/squashes, leafy greens, mushrooms/truffles, onions/bulbs, pods/seeds, roots/tubers, stalks |
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Example of each category. |
Napa, bok choy, green cabbage Avocados, egg plant, bell peppers Acorn, butternut, spaghetti Collard greens, Kale, Mustard greens Shitake, White mushrooms Yellow onion, sweet onion Peas, corn, green beans potatoes celery, asparagus, artichoke
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Guidelines for vegetable cookery. |
1. Cut veggies into uniform shapes and sizes 2. cook only for as short possible time 3. Cook as close to service time 4. Blanch and refresh 5. medley - cook separately 6. red and white may be cooked with acid for color retention
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How do you check the doneness of vegetables?
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pierce with fork, sample
Do not overcook |
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What are suitable cooking methods for vegetables? |
Moist heat cooking, Dry heat cooking and even combination cooking |
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What are seven ways to apply dry cooking? |
Broiling, grilling, baking, roasting, sautéing, pan frying, deep frying |
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What are five ways to apply moist cooking method? |
Poaching, simmering, boiling, steaming, blanhing |
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What are two ways to apply combination cooking? |
Braising, stewing |
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Define combination cooking method. |
Not used often for vegetables, but sometimes when vegetables are blanched, then sautéed. Followed by moist heat. |
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How is heat transferred? |
Conduction - one item to another Convection - transferred through a fluid Radiation - energy is transferred by heat or light |
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What 2 factors cause color changes? |
Alkali - baking soda should never be an option for color Acid - used for white and red vegetables |
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How do these factors affect texture? |
color, texture and nutritional value of vegetables reacts to the pH of the liquid in vegetables cooked. |
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What are the two types of potatoes? |
Waxy and Starchy |
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What are the characteristics of a raw starchy potato? |
High starch, low moisture, low sugar |
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What are the characteristics of a raw waxy potato? |
Low starch, High moisture, High sugar |
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What are the characteristics of a cooked starchy potato? |
Light, dry, mealy, does not hold shape |
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What are the characteristics of a cooked waxy potato? |
Heavy, moist, firm, holds shape well |
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What are the cooking applications for starchy potatoes? |
baked, deep fry, boil |
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What are the cooking applications for waxy potatoes? |
baked, pan fried, boil |
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Explain six qualities of a good potato. |
firm/smooth, dry skin, shallow eyes, no sprouts, no cracks in skin, no green color |
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What cooking methods are suited for cooking potatoes? |
Dry cooking method and Moist cooking method |
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Explain the four steps for boiling potatoes. |
Put potatoes in a saucepot, cover with cold water add salt, bring to a boil and simmer for 15-30 minutes |
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Explain the steps for making French fries. (Besides cutting and soaking). |
Blanch and cut potatoes in oil at 250 degrees. Drain and allow to dry on a sheet pan. Refry potatoes in oil at 350 degrees. |
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Name and explain the steaming/boiling method for cooking rice. |
Drop rice into 2 parts amount of boiling salted water. Bring to a boil, cover then simmer until liquid is absorbed about 20-25 minutes. Remove from heat and leave covered. Rest for 10-15 minutes. Finally fluff with fork. |
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Name and explain the pilaf method for cooking rice. |
Saute grain (rissole). Add hot salted liquid all at once. Simmer until liquid forms wet craters. Cover and for about 20-25 minutes until liquid is absorbed. Allow to rest for 10 minutes. Uncover and fluff with fork.
1 part rice to 2 parts liquid. |
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Name and explain the risotto method for cooking rice.
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Sweat minced shallots or onions in olive butter. Add Arborio rice and rissole. Add dry white wine, just enough to cover rice. Stir continuously until the liquid is absorbed. Begin to add hot stock a little at a time, until the mixture is very creamy and rice is al dente. 1 parts rice to 3 parts liquid. |
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List or explain the three recommended steps for cooking pasta. |
1) Drop into plenty of rapidly boiling, slated water. 2) Boil until pasta is al dente. 3)Strain in a colander. |
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What are the five leading sauces? |
Béchamel, Veloute, Espagnole, Tomato, Hollandaise |
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How is each béchamel sauce made? |
milk & white roux |
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How is veloute sauce made? |
white stock & roux |
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How is espagnole sauce made? |
brown stock & brown roux
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How is Tomato sauce made? |
tomato & white stock & reduced |
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How is Hollandaise made? |
clarified butter & lemon juice & egg yolks |
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What are small sauces? |
leading sauce + flavoring agent
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What is a béchamel small sauce? |
cream sauce, mornay, nantua, soubise |
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What is a veloute small sauce? |
sauce supreme, Ivoire, Aurora, Poulette |
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What is a espagnole small sauce? |
bordelaise, madeira, perigueux, forestiere
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What is a tomato small sauce? |
creole, Spanish, Portuguese, marinara |
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What is a hollandaise small sauce? |
béarnaise, grimrod, maltaise, mousseline |
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Discuss color coordination of roux to sauces. |
dark roux to dark sauces white roux to white sauces |
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What are hot butter sauces and cold butter sauces? Explain them. Give two examples.
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Hot butter sauces: Beurre rouge, beurre blanc (EMULSIFIED) Cold butter sauces: Garlic butter, pesto butter (FLAVORED) |
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Define roux? |
Roux is equal parts flour and fat. Used at the end of the cooking process. |
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What is a Beurre Maine? How is Beurre Maine different from roux? |
Second main thickening agent. Equal parts of flour and butter by weight but not cooked kneaded together and rolled into marble size pieces.
Also used at the end of the cooking process to adjust thickness. |
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At what time in the cooking process is roux and beurre maine used? |
At the end of the cooking process.
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What are other kinds of thickening agents? Explain. |
Slurry: starch mixed with cold water/stock. USES: arrowroot, cornstarch, waxy maize.
WHITEWASH: mixture of flour and cold water. USES: Thanksgiving/home-style cooking |
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Explain the proportions of roux to liquid. |
Flour Butter Roux Liquid Thickness 6 oz + 6 oz = 12 oz + 1 gallon Light 8 oz + 8 oz = 16 oz + 1 gallon Medium 12 oz + 12 oz = 24 oz + 1 gallon Heavy |
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How is white roux achieved? |
Cooked long enough to lose floury taste and is used to thicken white sauces. |
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How is Blonde roux achieved? |
Cooked until golden, used to thicken white sauces. |
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How is Brown roux achieved? |
Cooked until light brown, used to thicken brown sauces. |
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Explain the incorporating of roux to liquid. Why is this important? |
Cold liquid to hot roux Cold roux to hot liquid
gets lumpy if hot roux to hot liquid is done.
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What is tempering? |
Tempering is adding a little of the hot liquid to the cold roux or adding hot roux to a cold liquid; mixing; then incorporating the mixture back into the large amount. |
