Chapter 8- Mise En Place Flashcards
What is in a sachet?
Peppercorn, bay leaves, parsley stems, thyme, cloves and garlic.
What is in a bouquet garni?
Parsley stems, celery, thyme, leeks and carrots
What is a oignon piqué?
Attach 1-2 bay leaves to the onion using while cloves as pins. Simmer in milk or stock.
What is a oignon brûlé?
Burnt onion
A rub?
A flavoring blend
A wet rub?
Mixed with oil, lemon juice, prepared mustard or ground fresh garlic or ginger.
Breading procedure
Product to bread~ flour ~ egg wash ~ bread crumbs ~ pan to hold breaded product
Battering procedures
Product to batter ~ flour ~ floured product ~ bowl of batter ~ skillet or deep fryer
Difference between Blanching and parboiling
Blanching is done quickly and parboiling last longer
What is conduction oven
Direct contact
What is confection oven
Refers to the transfer of heat through a fluid which may be a liquid or gas
What is a natural convection
Occurs because of the tendency of form liquids and gases to rise which cooler ones fall
What are the two different types of radiation
Infrared cooking and microwave cooking
What is infrared cooking
The electric or ceramic aliment heated to such a high temperature that gives off waves of radiant heat that cook the food
What is microwave cooking
Relied on radiation generated by a special I’ve been to penetrate the food where it regulates water molecules creating fiction and heat
What do you proteins do
Proteins coagulate
What do you starches do
Starches gelatinization
What do you sugars do
Sugars caramelize
What is Maillards reaction
Sugars breakdown and darken in the process of protein
What are different dry heat cooking methods
Broiling roasting Greyline baking frying sautéing deep fry in pan frying searing
What are moist heat cooking methods
Poaching simmering boiling and steaming
What are the temperatures of poaching
160 - 180
What are the temperatures of simmering
185 through 205
What is the temperature of boiling
212
What is the temperature of steaming
212 and higher
What are the two combination cooking methods
Braising and stewing
What is a Julienne
1/8 x 1/8 x 2”
What is a batonnet
1/4 x 1/4 x 2”
What is a brunsise
1/8 x 1/8 x 1/8
Small dice
1/4 x 1/4 x 1/4
Med dice
1/2 x 1/2 x 1/2
Large dice
3/4 x 3/4 x 3/4
Paysanne
1/2 x 1/2 x 1/8
What are the five senses
Sweet sour salty bitter and umami
