Chapter 5 Food Prep Basics Flashcards
Poaching
Moist heat cooking, 160-180 deg F, not bubbling, small bubbles sitting at the bottom
Scalding
Moist-heat method, 150 deg F, large bubbles but nota full boil
Simmering
Moist heat cooking, never above 180 deg F, gentle boiling, doesnt damage or easily overcook
Stewing
Simmering into a sauce, small chunks of meat used
Braising
Simmering into a sauce, large chinks of meat and small amnt of liquid used
Boiling
212 degF,liquid brought into rolling boil
Parboiling
Partially cooking in boiled water (veggies)
Blanching
Food briefly dipped in boiling water to destroy enzymes
Temp of dry heat prep
212-500 deg F
Baking results affected by:
Rack position and color of pan
Shiny baking pans
Reflect heat (cakes)
Duller baking pans
Absorb heat (for crispier crust/bread)
Glass pans in baking
Heat more rapidly
For optimal circulation in the oven, how far apart should everything be from eachother?
2 in
Diff btwn bbqing and grilling
Bbqing is where food is slowly cooked in zesty sauce over a long period of time, grilling is cooking in intensive heat source
How much is food submerged in oil for pan broiling, pan frying, and deep frying?
Pan broiling = up to 1/2 inch
Pan frying= over 1/2 inch
Deep frying = covered in fat
The four types of heat transfer
Conduction, convection, radiation, induction
What are racks 1-5 used for?
- Roasting large cuts of meat, souffles
- Large cuts of meat or for two rack baking
- Most baked good on cookie sheet
- Broiling and 2 rack baking
- Toasting bread, or for two rack baking
Kinetic energy is slowed down by the____
Cold
Most common knife used
Chefs/french knife
How to use a knife
Held with base of blade between thumb and forefinger, other fingers around handle, fingers holding food curled in
The six cutlery techniques
Slice (tip of blade not moving food, just base), julienne (1/16-1/8 in thick), shred (thin strips), cube (even sized), minced (fine pieces) peel (peeled)
Seasoning vs flavoring
Seasoning enhances flavor, flavoring adds new flavor
The number one most used food additive
Sugar (#2 is salt)
Salt free
< 5 mg sodium
Unsalted
No added salt
Very low salt
<35 mg sodium
Low salt
<140 mg sodium
Reduced salt
75% less sodium than original
Breading helps retain ___
Moisture
I plate presentation,where is the main food located
6 o clock
