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18 Cards in this Set
- Front
- Back
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A Film that creates during the curing process is called? |
Pellicure |
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List for types of smoking and optimum temperatures |
Cold smoke 80 to 85° Warm smoke 120° Hot smoke 180° Roast smoke Roasts as it smokes |
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Explain the difference between hot and cold smoking in a diagram |
Cold smoke needs to be into different boxes with the smoke tank lower then the chamber
Hot smoke can be done in one chamber |
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Ceviche comes from what Spanish word |
Cebar = to saturate |
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What is crepenette |
Patty shaped parcels wrapped in caul fat |
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What are the main ingredients in a crepenette |
Forcemeat Seasoning Caul fat |
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Name the four different cooking methods for crepenette |
Baked Grill Pan fry Breaded |
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What is a simple term for rillettes |
Potted meat |
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What meat item may be used in the production for rillettes |
Pork shoulder Pork fat |
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What are the basic ingredients used in ceviche |
Fresh fish Limon (or key lime & lemon) Aji peppers (others can be subtsituted) |
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Which type of seafood should be marinated more when making ceviche |
Lobster, shrimp, crab, octopus because of the consistency |
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Why is it so important to closely monitor ceviche |
So you can watch the cooking process you don't want to over cook the fish or over marinate because it will get all mushy and the quality of the texture will be jeopardized |
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The limon in South America are different how would you substitute them. |
Keylime and lemon 50-50 |
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Confit comes from the French word |
Confire =preserve |
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What was the original reason for using confit |
preservation and storage |
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Name eight different meats that are used in confit |
Duck Goose Salmon Pork Chicken Small game Rabbit Turkey |
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How long can confit to be stored in fat |
Three months |
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What should be done if confit is used before seven days
Why is it best not to freeze confit |
Use less salt
It's stops the maturing process |
