Chapter 8- Mise En Place

Question 0

What is in a sachet?

Answer 0

Peppercorn, bay leaves, parsley stems, thyme, cloves and garlic.

Question 1

What is in a bouquet garni?

Answer 1

Parsley stems, celery, thyme, leeks and carrots

Question 2

What is a oignon piqué?

Answer 2

Attach 1-2 bay leaves to the onion using while cloves as pins. Simmer in milk or stock.

Question 3

What is a oignon brûlé?

Answer 3

Burnt onion

Question 4

A rub?

Answer 4

A flavoring blend

Question 5

A wet rub?

Answer 5

Mixed with oil, lemon juice, prepared mustard or ground fresh garlic or ginger.

Question 6

Breading procedure

Answer 6

Product to bread~ flour ~ egg wash ~ bread crumbs ~ pan to hold breaded product

Question 7

Battering procedures

Answer 7

Product to batter ~ flour ~ floured product ~ bowl of batter ~ skillet or deep fryer

Question 8

Difference between Blanching and parboiling

Answer 8

Blanching is done quickly and parboiling last longer

Question 9

What is conduction oven

Answer 9

Direct contact

Question 10

What is confection oven

Answer 10

Refers to the transfer of heat through a fluid which may be a liquid or gas

Question 11

What is a natural convection

Answer 11

Occurs because of the tendency of form liquids and gases to rise which cooler ones fall

Question 12

What are the two different types of radiation

Answer 12

Infrared cooking and microwave cooking

Question 13

What is infrared cooking

Answer 13

The electric or ceramic aliment heated to such a high temperature that gives off waves of radiant heat that cook the food

Question 14

What is microwave cooking

Answer 14

Relied on radiation generated by a special I’ve been to penetrate the food where it regulates water molecules creating fiction and heat

Question 15

What do you proteins do

Answer 15

Proteins coagulate

Question 16

What do you starches do

Answer 16

Starches gelatinization

Question 17

What do you sugars do

Answer 17

Sugars caramelize

Question 18

What is Maillards reaction

Answer 18

Sugars breakdown and darken in the process of protein

Question 19

What are different dry heat cooking methods

Answer 19

Broiling roasting Greyline baking frying sautéing deep fry in pan frying searing

Question 20

What are moist heat cooking methods

Answer 20

Poaching simmering boiling and steaming

Question 21

What are the temperatures of poaching

Answer 21

160 - 180

Question 22

What are the temperatures of simmering

Answer 22

185 through 205

Question 23

What is the temperature of boiling

Answer 23

212

Question 24

What is the temperature of steaming

Answer 24

212 and higher

Question 25

What are the two combination cooking methods

Answer 25

Braising and stewing

Question 26

What is a Julienne

Answer 26

1/8 x 1/8 x 2”

Question 27

What is a batonnet

Answer 27

1/4 x 1/4 x 2”

Question 28

What is a brunsise

Answer 28

1/8 x 1/8 x 1/8

Question 29

Small dice

Answer 29

1/4 x 1/4 x 1/4

Question 30

Med dice

Answer 30

1/2 x 1/2 x 1/2

Question 31

Large dice

Answer 31

3/4 x 3/4 x 3/4

Question 32

Paysanne

Answer 32

1/2 x 1/2 x 1/8

Question 33

What are the five senses

Answer 33

Sweet sour salty bitter and umami