Chapter 1-3, emulsions, & taste Flashcards
emulsifier
a finely divided powder, polysaccharide, or some thick liquids, and proteins that prevent same substance drops from forming.
lecithin
emulsifier found in egg yolks. Primarily used in mayo and hollandaise.
2 main parts of an emulsifier
hydrophilic & lipophilic
what do acids do to emulsions?
stabilizes chemical property of the emulsifier and allow it to absorb fat or oil.
3 causes of emulsion breakdown
- pouring liquid too fast, 2. oversaturated, 3. temperature.
what is the ratio for a basic emulsion with an egg yolk?
6oz. oil: 1 yolk
Why study emulsions?
they affect all areas of cooking, including the mother sauces.
what is an emulsion?
the even dispersal of one liquid throughout another immiscible liquid
pectin
a natural emulsifier in fruit; makes the jelly gel.
what major event affected cuisine
French revolution
Dates of French revolution?
1789-1799
What is a guild?
Like a union. Bakers only bake; butchers only butch.
When was the first restaurant opened and by whom?
1765 by Boulanger
Who, what, when Careme?
1783-1833; credited as being first person to organize food into categories; began writing down recipes; heavily garnished and sauced food.
Escoffier
1846-1935; Father of Western French Cuisine; organized mother sauces; brigade; Food Bible
What is the simplest way to stop the spread of disease?
Washing your hands
Cross-contamination
transferring biological, physical, and chemical contamination from one food to another either indirectly or directly.
Carryover cooking
let meat set 5 minutes after cooking to finish cooking and reabsorb juices
temperature danger-zone
41-135 F; no more than 2 hours
mis en place
everything in its place
bane marie
double boiler pot
gardmanger
cold food
saffron
stamon of croqus flower that must be hand-picked; must expensive spice in the world.
vanilla
from madagascar
salt
used to be a luxury item
most important spice to master
salt and pepper
MSG
bad for high blood pressure; commonly in condiments; monosodium glutimate
flavor profiles
description of flavor from first smell to last bite
Sanitation
the creation and maintenance of conditions that will prevent food contamination of food-borne illnesses.
Viruses can be present on any food while bacteria cannot.
True
