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20 Cards in this Set
- Front
- Back
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List three components of a mousse |
Base Binder Aerator |
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Definition of mousse |
Pre-cooked ingredients, puréed and bound, with unflavored gelatin or fat lightly with an aerator, whipped cream or egg whites |
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What is the purpose of using an aerator? |
Lighten the texture |
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Give usual proportion of making mousse |
1 quart of prepared base 1 ounce gelatin dissolved in 1 cup of cold water 1 quart prepared aeration |
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What must be done to pre-prepare the base |
Puréed, smooth or fine |
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Give definition of pickling |
To preserve or flavor food in a solution of brine or vinegar |
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What is the purpose of the pickling process |
To preserve food and give flavor |
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Vinegar is a part of fermentation from wine beer cider what kind of acid is in it |
2–7%, acidic acid |
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The process of canning was invented by whom |
Nicholas appert, 1809 |
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the first container for pickling/canning was made from what? |
Glass, sealed bottle |
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The process of Canning involves the application of heat |
Heat, In order to make and create a seal |
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Who was the first man who got the patent from the king of England for the invention of canning |
Peter Durand, 1810 |
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Name six different types of acid in vinegar |
Acetic: wine Tartaric: grapes Malic: apples Citric: lemons Oxalic: sorrel Tannic: grapes |
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balsamic comes from where, since when? |
Modena, Middle Ages |
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Foie gras translates to |
Fatty liver |
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Some of the earliest mentions of foie gras was from who |
Egyptians, 2500 BC |
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Foie gras is graded ingredients by following... |
Size, Texture, appearance |
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List three qualities, grade for foie gras, typically for each characteristic and cooking methods |
Grade A – 1- 1 1/2 pounds, grilling sautéing terrine, firmness, no blemishes
Grade B – 1–1/4 pound, grilling, sauté, terrine, smaller, a few more blemishes
Grade C – less than a pound, many blemishes, flattened, used in mousses
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When cooking foie gras one should be careful to not exceed what temperature |
120° |
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From the video prep of foie gras list the techniques |
Pan-sauté, Grill, torchon, braise, bake, terrine, mousse, buerre monte |
