Food Prep Flashcards
Kinds of Flour (4)
Durum, Hard Spring, Hard Red Winter, Soft Winter
Cake Problems (13)
Collapsed Center, Fallen Cake, Lopsided Cake, Cake overflowing Pan, Heavy Cake, Dry Cake,. Course Texture, Uneven Texture, Cracked or Uneven Top, Sticky Top or Crust, Uneven Browning
Poaching
Done in a sauté pan.
Use a small amount of water and simmer the vegetables. Examples: broccoli or asparagus.
Steaming
Using a steamer basket, boil 2 inches of water in the bottom of a sauce pan.
Place basket with vegetables in sauce pan.
Cover and cook until vegetables are tender not mushy.
Blanching (sometimes called par-cooking or par-boiling)
- helps to set color of green vegetables, makes it easier to remove peels, and shorten cooking times of vegetable medley.
- Begin as you would for boiling, but drop vegetables in for 1 to 4 minutes.
- Quickly remove and drop in an ice water bath to stop the cooking.
Types Of Stocks (5)
Brown, White, Chicken, Fish, Vegetables
Obtaining a clear stock
5
- Start with cold water
- Grind meat
- Float egg whites on top
- Skim off fat during cooking and after stock has cooled down
- Use a pot with a bottom spigot
Parts of a salad
Base or underliner
Body
Garnish
Dressing
Soups (3)
clear or unthickened soups, thick soups, and specialty soup
Mother sauces
Bechamel, veloute, Mornay, espagnole, tomato
Dry cooking
Cooking without the addition of liquid and typically the food item is not covered.
Baking
Food placed in oven cavity
roasting
When meats are roasted they are elevated from the roasting pan with a rack or a bed of mire poix.
Broiling
food exposed to a direct heat source on grill or griddle
Searing
High heat
