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EHL AP > Fine Dining Cuisine > Flashcards

Fine Dining Cuisine Flashcards

1
Q

What is a skimmer?

A

Used to remove impurities on the surface of stock, broth, sauce or creams.

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2
Q

What is a spider skimmer?

A

Utensil used for removing food from a liquid or cooking oil.

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3
Q

What is a ladle?

A

Allows liquid to be poured onto food or fill a mould etc.

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4
Q

What is the standard form of gastronorm containers?

A

1/1 = 520 x 325 mm.

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5
Q

What is a conical strainer?

A

Material used to filter impurities.

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6
Q

What is a pistron funnel?

A

Cone shaped device with valves used to open or close the tip and control the amount of poured liquid.

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7
Q

What are the two sections for the pantry station/garde-manger?

A

1) Cold dishes
2) Warm dishes

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8
Q

What is a dry saturated steam cooker?

A

Preserves the intact flavour, colour and volume of the food. Doesn’t deteriorates the gustatory qualities. Reduces the mise en place timing and a just-in-time production. Can do 650 portions per hour. A great management tool.

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9
Q

What are the three parts of a hand-held blender?

A

1) Star knife is used for blending and puree-making
2) Mixing whip disk to whip and emulsify the egg whites
3) Blending disk for beverages, purees, salad sauces and mayonnaise.

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10
Q

What are the four ways to use a microwave?

A

1) Quickly warming up items
2) Melting: butter & toppings
3) Softening: bonbon fondant, butter
Defrosting

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11
Q

What are the the five starters?

A

1) Foie gras & granny smith
2) Scallops & quince
3) Jorat eggs
4) Squid & fig
5) Hare & Orange blossom water

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12
Q

What are the cooking methods of foie gras?

A

Grilled, roasted, baked, poached.
BDS: Seared

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13
Q

What are the specific regulation of foie gras?

A

All production of foie gras is banned in Switzerland since 1978.

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14
Q

When does foie gras date back to?

A

Egypt 4500 years ago.

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15
Q

What is foie gras defined by in the French law?

A

Foie gras is the liver of duck or goose fattened by “gavage” (fatty liver)

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16
Q

What is the breed of foie gras?

A

Mulard duck - A cross between “Barberie” (male) duck and “pekin” duck (female)

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17
Q

Where does BDS get the foie gras from?

A

Southwest of France

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18
Q

What are the four different forms to receive foie gras?

A

1) Raw and whole (fresh)
2) Raw and whole (frozen)
3) Slices (frozen)
4) Cooked (tin or pasteurized product)

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19
Q

Cooking techniques of scallops?

A

Grilled, raw (tartar, carpaccio etc), cooked (steamed, cooked in a frying pan)

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20
Q

Mandatory loss of scallops?

A

86%.

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21
Q

How much adductor muscle is there in 1 kg of scallop?

A

150g

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22
Q

In what family are scallops?

A

Bivalve molluscs

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23
Q

What are the two origins of scallops?

A

Port en Bessin, Normandy & Norway

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24
Q

When are scallops in season?

A

From 1st October to 30 May (government decree) for fresh scallops (also in Switzerland)

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25
Preparation of scallops?
Once shells have been shucked, the adductor muscle must be removed and washed to remove all traces of sand. The mantle is cleaned thoroughly and can make a scallop broth (fume). The gonad (reproduce gland) can be cooked in a frying pan to make a souffle or stuffing. The remainder must be thrown away. The shell can be used creatively in the presentation of the dish.
26
Fishing methods of scallops?
1) Dredge method 2) Scuba diving by hand (Norway)
27
What's a Jorat egg?
Eggs lain in French-speaking Switzerland with "IP-Suisse" certification. The eggs come directly from the producer. Not organic.
28
Where does EHL get their eggs from?
Suisse Romande - Ferme de Vucherens (5 km from EHL)
29
How many eggs a year does the Swiss population consume?
200 eggs per year.
30
How many % of the eggs laid in Switzerland are organic?
17%
31
Cooking techniques of a squid?
Grilled, poached, roasted, seared
32
What's the mandatory loss of a squid?
70%.
33
What family are the squid in?
cephalopod
34
What are the three habitats of squids?
1) Atlantic 2) North seas 3) Mediterranean
35
Where does BDS get their squid from?
Brittany coast, France
36
Fishing method of squid?
Pelagic trawls For BDS it it's hock & line with turlutte.
37
Cooking techniques of hare?
Grilled, poached, roasted, baked BDS: stew
38
Cooking techniques for monkfish?
Grilled, poached, roasted, baked BDS: Steam
39
Mandatory loss of a monkfish?
50% for two fillets.
40
What is monkfish called in it's whole form?
Anglerfish.
41
Habitat of Anglerfish?
Oceans depths between 20 - 100 meters. BDS: Brittany coast.
42
Fishing methods of Anglerfish?
Bottom grillnets Bottom trawl
43
Legal size of a cod fish?
42 cm. BDS what to have them over 60cm and a size between 4-5kg per piece.
44
Mandatory loss of cod?
Not gutted: 77%. Gutted: 60%
45
Habitat of cod fish?
- Live close to the bottom. From the coast to a depth of 600m. - North Atlantic
46
2 fishing methods of cod fish?
1) Palangre bottom longlines 2) Pelagic longlines
47
Mandatory loss of Rock Lobster?
Whole: 65%. Shells are used to make broths, sauces, stock etc. BDS: 15% - Using only the tail
48
Cooking techniques of rock lobster?
Grilled, poached, roasted baked BDS: Seared with kafaif
49
Habitat of Rock Lobster?
In all of the oceans of the World. BDS: South Africa - frozen
50
3 fishing methods of rock lobster?
1) Trapped in lobster pots/traps. 2) Scuba diving 3) Bottom grillnets
51
Mandatory loss of beef tenderloin?
Around 20%
52
Cooking methods of beef tenderloin?
Grilled, roasted, seared, poached. BDS: Pan-fried
53
Origin of beef tenderloin?
Arc Lémaninque - Switzerland
54
Origin of gunieafowl?
Domesticated game from Africa
55
Use and weight of gunieafowl?
1) 2-2.5kg/piece. Slaughtered at around 6 months. 2) Maturation: 10 to 12 days. 3) Expiration date: 21 days.
56
Label of Gunieafowl?
Excellence Mieral
57
Deer mandatory loss?
10-15% when it's without bones. With bones it's 60%
58
Origin of deer?
Austria
59
What is PDO in France?
AOP
60
What is the latin word for truffles?
Tuber melanosporum
61
Name 5 crustaceans
Langoustine, lobster, spider crab, crab
62
Name 3 molluscs
Saint Jacques, mussels, abalone
63
Organisation of work?
- Each station takes responsibility. Ensures: Section is set up with regard to the expected reservations. - Receive goods and inspect them. - Specific set-up for each respective station: cutting, sauce bases, dressing, preparing the essential basic recipes. - Work in a hygienic and safe way. Prepare the station for dispatching: Clean utensils, chopping boards and worktop.
64
How service takes place?
- Carried out in total silence - Chef receives and announces the orders communicated by the supervisor / maitre d'hotel - Order has special features depending on the job description at the end of service. - Cleaning and tidying of station and refrigerated areas. - Inventory of the remaining stock and a complete set up of the station. Replenishment of stocks based on the reservations for next service.
65
Three points of fine dining concept?
1. Excellent meals using only the best ingredients. 2. Attentive and upscale service. 3. Diversified and prestigious wines selection.
66
There are four criteria for reliability of any kitchen equipment?
1) Lowest possible energy and water consumption 2) Price including purchasing and servicing costs 3) Ergonomic conditions 4) Ease of operating and cleaning
67
Michelin timeline?
1900: Launched to offer motorists information such as maps on where to fuel. 1923: A list of recommended hotels and restaurants 1926: Award stars for fine fining 1931: Hierarchy introduced: *=High quality cooking worth a stop **=Excellent cooking worth a detour ***= Exceptional cuisine, worth a special journey - There are other symbols, such as a fork and spoon that symbolizes comfort ant quality 1997: Bib Gourmand. Establishments that serve good food at moderate prices. 2021: Swiss Michelin launched "Green star" to sustainable practices. 2022: Only available in digital version in Switzerland
68
Gault & Millau timeline?
1961: Henri Gault and Christian Millau published articles about their meal experiences. 1972: First Gault & Millau guide was published. The rating: Own rating system that uses chefs' hats and a score out of 20. Grading starts at 12/20 = Simple but good faire 20/20 = 1 Absolute perfection. Only given once to Marc Veyrat. Annual awards: Chef of the Year. Discovery of the Year. Up-and-coming talents such as Joel Robuchon, Guy Savoy and Pierre Gagnaire have been discovered.
69
How many Swiss restaurants are referred in Gault et Millau?
880
70
How many Gault et Millau points does BDS have?
16 (three hats)
71
When did BDS get its star?
2019
72
Number of Michelin stars in Switzerland?
3 stars = 4 restaurants 2 stars = 26 restaurants (5 new in 2023) 1 star = 108 (19 new in 2023)
73
Five main categories of purchases?
1. Perishable goods: Fish, seafood, meat, dairy products, eggs, fruits and vegetables 2. Dry goods: Pasta, dried vegetables, rice, canned foods and flour 3. Frozen food: Seafood, meat, fruits and vegetables 4. Non-food: cleaning products and cling film Equipment: Materials, utensils and appliances

EHL AP (17 decks)

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