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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
Q

Preparation of scallops?

A

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.

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26
Q

Fishing methods of scallops?

A

1) Dredge method
2) Scuba diving by hand (Norway)

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27
Q

What’s a Jorat egg?

A

Eggs lain in French-speaking Switzerland with “IP-Suisse” certification. The eggs come directly from the producer. Not organic.

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28
Q

Where does EHL get their eggs from?

A

Suisse Romande - Ferme de Vucherens (5 km from EHL)

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29
Q

How many eggs a year does the Swiss population consume?

A

200 eggs per year.

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30
Q

How many % of the eggs laid in Switzerland are organic?

A

17%

31
Q

Cooking techniques of a squid?

A

Grilled, poached, roasted, seared

32
Q

What’s the mandatory loss of a squid?

A

70%.

33
Q

What family are the squid in?

A

cephalopod

34
Q

What are the three habitats of squids?

A

1) Atlantic
2) North seas
3) Mediterranean

35
Q

Where does BDS get their squid from?

A

Brittany coast, France

36
Q

Fishing method of squid?

A

Pelagic trawls
For BDS it it’s hock & line with turlutte.

37
Q

Cooking techniques of hare?

A

Grilled, poached, roasted, baked
BDS: stew

38
Q

Cooking techniques for monkfish?

A

Grilled, poached, roasted, baked
BDS: Steam

39
Q

Mandatory loss of a monkfish?

A

50% for two fillets.

40
Q

What is monkfish called in it’s whole form?

A

Anglerfish.

41
Q

Habitat of Anglerfish?

A

Oceans depths between 20 - 100 meters.
BDS: Brittany coast.

42
Q

Fishing methods of Anglerfish?

A

Bottom grillnets
Bottom trawl

43
Q

Legal size of a cod fish?

A

42 cm. BDS what to have them over 60cm and a size between 4-5kg per piece.

44
Q

Mandatory loss of cod?

A

Not gutted: 77%. Gutted: 60%

45
Q

Habitat of cod fish?

A
  • Live close to the bottom. From the coast to a depth of 600m.
  • North Atlantic
46
Q

2 fishing methods of cod fish?

A

1) Palangre bottom longlines
2) Pelagic longlines

47
Q

Mandatory loss of Rock Lobster?

A

Whole: 65%. Shells are used to make broths, sauces, stock etc.
BDS: 15% - Using only the tail

48
Q

Cooking techniques of rock lobster?

A

Grilled, poached, roasted baked
BDS: Seared with kafaif

49
Q

Habitat of Rock Lobster?

A

In all of the oceans of the World.
BDS: South Africa - frozen

50
Q

3 fishing methods of rock lobster?

A

1) Trapped in lobster pots/traps.
2) Scuba diving
3) Bottom grillnets

51
Q

Mandatory loss of beef tenderloin?

A

Around 20%

52
Q

Cooking methods of beef tenderloin?

A

Grilled, roasted, seared, poached.
BDS: Pan-fried

53
Q

Origin of beef tenderloin?

A

Arc Lémaninque - Switzerland

54
Q

Origin of gunieafowl?

A

Domesticated game from Africa

55
Q

Use and weight of gunieafowl?

A

1) 2-2.5kg/piece. Slaughtered at around 6 months.
2) Maturation: 10 to 12 days.
3) Expiration date: 21 days.

56
Q

Label of Gunieafowl?

A

Excellence Mieral

57
Q

Deer mandatory loss?

A

10-15% when it’s without bones. With bones it’s 60%

58
Q

Origin of deer?

A

Austria

59
Q

What is PDO in France?

A

AOP

60
Q

What is the latin word for truffles?

A

Tuber melanosporum

61
Q

Name 5 crustaceans

A

Langoustine, lobster, spider crab, crab

62
Q

Name 3 molluscs

A

Saint Jacques, mussels, abalone

63
Q

Organisation of work?

A
  • 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
Q

How service takes place?

A
  • 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
Q

Three points of fine dining concept?

A
  1. Excellent meals using only the best ingredients.
  2. Attentive and upscale service.
  3. Diversified and prestigious wines selection.
66
Q

There are four criteria for reliability of any kitchen equipment?

A

1) Lowest possible energy and water consumption
2) Price including purchasing and servicing costs
3) Ergonomic conditions
4) Ease of operating and cleaning

67
Q

Michelin timeline?

A

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
Q

Gault & Millau timeline?

A

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
Q

How many Swiss restaurants are referred in Gault et Millau?

A

880

70
Q

How many Gault et Millau points does BDS have?

A

16 (three hats)

71
Q

When did BDS get its star?

A

2019

72
Q

Number of Michelin stars in Switzerland?

A

3 stars = 4 restaurants
2 stars = 26 restaurants (5 new in 2023)
1 star = 108 (19 new in 2023)

73
Q

Five main categories of purchases?

A
  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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