Chapter 1-3, emulsions, & taste

Question 1

emulsifier

Answer 1

a finely divided powder, polysaccharide, or some thick liquids, and proteins that prevent same substance drops from forming.

Question 2

lecithin

Answer 2

emulsifier found in egg yolks. Primarily used in mayo and hollandaise.

Question 3

2 main parts of an emulsifier

Answer 3

hydrophilic & lipophilic

Question 4

what do acids do to emulsions?

Answer 4

stabilizes chemical property of the emulsifier and allow it to absorb fat or oil.

Question 5

3 causes of emulsion breakdown

Answer 5

1. pouring liquid too fast, 2. oversaturated, 3. temperature.

Question 6

what is the ratio for a basic emulsion with an egg yolk?

Answer 6

6oz. oil: 1 yolk

Question 7

Why study emulsions?

Answer 7

they affect all areas of cooking, including the mother sauces.

Question 8

what is an emulsion?

Answer 8

the even dispersal of one liquid throughout another immiscible liquid

Question 9

pectin

Answer 9

a natural emulsifier in fruit; makes the jelly gel.

Question 10

what major event affected cuisine

Answer 10

French revolution

Question 11

Dates of French revolution?

Answer 11

1789-1799

Question 12

What is a guild?

Answer 12

Like a union. Bakers only bake; butchers only butch.

Question 13

When was the first restaurant opened and by whom?

Answer 13

1765 by Boulanger

Question 14

Who, what, when Careme?

Answer 14

1783-1833; credited as being first person to organize food into categories; began writing down recipes; heavily garnished and sauced food.

Question 15

Escoffier

Answer 15

1846-1935; Father of Western French Cuisine; organized mother sauces; brigade; Food Bible

Question 16

What is the simplest way to stop the spread of disease?

Answer 16

Washing your hands

Question 17

Cross-contamination

Answer 17

transferring biological, physical, and chemical contamination from one food to another either indirectly or directly.

Question 18

Carryover cooking

Answer 18

let meat set 5 minutes after cooking to finish cooking and reabsorb juices

Question 19

temperature danger-zone

Answer 19

41-135 F; no more than 2 hours

Question 20

mis en place

Answer 20

everything in its place

Question 21

bane marie

Answer 21

double boiler pot

Question 22

gardmanger

Answer 22

cold food

Question 23

saffron

Answer 23

stamon of croqus flower that must be hand-picked; must expensive spice in the world.

Question 24

vanilla

Answer 24

from madagascar

Question 25

salt

Answer 25

used to be a luxury item

Question 26

most important spice to master

Answer 26

salt and pepper

Question 27

MSG

Answer 27

bad for high blood pressure; commonly in condiments; monosodium glutimate

Question 28

flavor profiles

Answer 28

description of flavor from first smell to last bite

Question 29

Sanitation

Answer 29

the creation and maintenance of conditions that will prevent food contamination of food-borne illnesses.

Question 30

Viruses can be present on any food while bacteria cannot.

Answer 30

True