Intermediate and Foundation Flashcards
All prev terms
What is the basic ratio for hollandaise?
1 yolk: 50g unsalted butter
What are the three methods of making Hollandaise?
By hand, by machine and sabayon/double boiler
How do you make Hollandaise by hand?
In a bowl cream together 1 cube of butter, yolk and salt, then add 1/4 teaspoon of reduction. Place the bowl in a water bath and slowly add in the rest of the butter ensuring it is full incorporated and mixture is thickening before next cube of butter is added.
How do you make Hollandaise by machine?
Can be used for minimum of 3 yolks. Butter must be melted and just foaming (about 80c). Put yolks in the food processor and slowly add stream in the butter, have the machine tiled on an angle to help mix. Leave the milk solids behind in the bottom of the pan as they thin out the sauce.
How do you make Hollandaise the sabayon/double boiler method?
Fill a pan with water and bring to simmer, put glass bowl on it and make sure it does not touch the water. Put 3 egg yolks, 2 tsp reduction and 1 tsp water and whisk until mixture is light with a 2 second ribbon. Remove from heat and whisk in the butter that has been heated to foaming. If it is not thick enough at the end, put back over the double boiler and continue to cook until thickened.
How can you hold a Hollandaise sauce and for how long?
Hold in a warm water bath with no heat underneath or you can hold in a thermosat 60 ̊C. Occasional stirring and the addition of a few drops of water will prevent splitting. It can be held for 30-40 minutes.
What has gone wrong if the Hollandaise has split/curdled?
The mixture has likely got too hot.
Name 2 daughter sauces of Hollandaise
Béarnaise, herby hollandaise, Mousseline and Choron
What has gone wrong if the Hollandaise has not thickened?
Not beaten vigorously, not heated enough.
What has gone wrong if the Hollandaise looks oily and thick?
This mixture has likely got too hot.
What has gone wrong if the Hollandaise is very yellow and greasy?
Either it is too hot or the butter has been added tooquickly before it has had chance to emulsify.
How do you rectify a split hollandaise sauce?
A few drops of cold water or small ice cube beaten in, or if its very split a new yolk with the mixture slowly added in
What is gelatine?
A colourless, flavourless water soluble setting agent derived from the skin and bones of animals (usually pork though it can be bovine in origin)
Whats the difference between powdered and leaf gelatine?
Gelatine is either in leaf form or in powdered form. These differ in how they are hydrated and melted.
What temperature does gelatine set at?
Gelatine melts at 27C and sets at 20C
Why shouldn’t you boil gelatine?
Sustained high temperature deactivates its setting ability.
What is a bavarois?
a flavoured custard (crème anglaise) lightened with cream and set with gelatine.
How do you know you have reached the bavarois setting point?
Setting point can be described as a ‘parting of the waves’; when a spatula is run along with middle of the bowl the bottom of the bowl it will,momentarily, be visible before being flooded by the mixture. A consistency similar to emulsion paint or similar to lightly whipped cream is also a good point of reference.
What is the bavarois setting point?
The stage at which a mixture containing gelatine starts to set and is the appropriate consistency to fold through the whipped cream.
What is the ribbon stage? (mousse)
The mousse should be ‘to the ribbon’; when the mousse is thick enough to leave a line or ribbon over the surface when the beaters are liftedand some of the mixture falls from the beaters.
What is sponging? (gelatine)
Rehydrating gelatine in cold water
How do you prepare a mould for bavarois?
Lightly oiled
How do you rectify a mixture that has gone beyond setting point?
If you take the base mixture beyond setting point (the mixture will be firm and very thick). Place the bowl over a pan of simmering water to gentlyre-melt the gelatine.
Why has the Bavarois or cream not set?
- Insufficient chilling time* Not enough gelatine used* Gelatine has lost its setting ability (usually if boiled)
Why is the Bavarois or cream rubbery?
- Too much gelatine/too little liquid was used
Why does the Bavarois or cream contain lumps?
The custard or cream was too cool when the gelatine was added and set in lumps
Why is the Bavarois or cream is not smooth?
The whipped cream and custard/cream base have not been well folded. The cream may have also been overwhisked or the custard/cream base taken alittle beyond setting point.
Why is the Bavarois or cream is dense?
- The cream was over-whisked* The cream was over-folded when added to the custard/cream base.
Why is the set mousse contains lumps of rubbery gelatine?
- The gelatine was not warmed sufficiently when added to the mousse base.* The mousse base was very cold when the gelatine was added
Why does the set mousse contains lumps of cream?
- The cream was overwhipped or not folded in sufficiently.
Why has the set mousse has separated into a lemon layer and frothy layer?
- Egg whites folded in before setting point was achieved so the gelatine sank to the bottom
Why is the set mousse is dense and heavy?
- Over-folding of cream and/or egg whites* Mousse based not whisked to ribbon stage* Too vigorous stirring of mousse base when reaching setting point* Too much gelatine used
Whats the MEP for a cold mousse e.g. Yuzu?
5 points:1) 1 small saucepan -1½ tsp powdered gelatine (1 ½ tbsp. water + 1 ½ tbsp. yuzu)2) Double boiler - 1 large saucepan 1/3 filled with water + medium bowl to sit in the pan (3 yolks 150g caster sugar 1 ½ tbsp. yuzu)3) 1 medium bowl (150ml cream)4) 1 medium high-sided clean bowl + electric beater (3 egg whites)5) Large bowl (3 handfuls of ice (add water just before using)
Describe point by point the method of making pate sucree
Sift flour and salt directly into a ring. Place butter in centre and the sugar, peck at it until the mixture is completely combined. Then add the yolk and vanilla and keep pecking until it is smooth, streak free and not curdled. Then use pallette knife to flick flour over the mixture and chop through until a dough is formed, scraping the palette knife clean with a butter knife as you go. Then put cling film down and fraiser the mixture onto the clingfilm. Then shape into a smooth flat disk and chill before using.
Why is the oven temperature lower for pate sucree?
The high sugar content means it could catch/burn more easily
What is the oven temperature for pate sucree?
190
What shelf should pate sucree be cooked on?
Top
What is pecking (pastry)
Motion with fingers/thumb on one hand that combined the sugar/butter, or the eggs to that mixture
What is fraisering (pastry)
Motion a bit like pressing garlic that presses the dough together without overworking it
What are the two types of french pastry?
Pate sucree – caster sugar - sugared pastryPate sablee – icing sugar - sandy dough
How to identify when pate sucree is cooked?
Pastry is a light golden colour and no grey areas present
How do you prep of tins for french pastries?
The must be fully lined with parchment on the bottom and butter on sides as the richness of the pastry means it sticks easily
What is the prep of the ramekins for savoury and sweet souffles?
Savoury (single bake) ramekin prep = melted butter + breadcrumbs = crust around the outside and helps the rise Double baked savoury is a double butterPrep of the moulds needs to be melted butter and caster sugar, making sure you clean up theramekins after they have been prepped.
Why would your souffle be dense and heavy?
Over folded when the egg whites went in or misweigh in the base
What is the base of the souffle called?
Panade
Why have you lumps of egg whites in the finished souffle?
Overbeaten
What stage should the egg whites be taken to in a souffle?
Egg whites must be taken to medium to stiff.
What is MEP for a savoury souffle?
Small baking sheet preheated in the oven at 220Melted butter between the table and brush the base of the ramekin and up the sides generously, pour breadcrumbs in the ramekin and knock out the excess into the next ramekin.
Describe the basic method to make a cheese souffle?
Preheat oven to 220Prep the ramekins with butter and bread crumbsMake a thick white sauce, remove from heatAdd cheddar and greyureAdd yolks to the pandade (do not overman)Whilst egg whits to medium peak + 8-10 secondsFolk into parade with metal spoonFill ramekins 3/4 upTop hat each soufflePlace on preheated baking tray in top third, turn down to 200 Cook for 8-12 mins
How far do you fill the ramekins for a savoury souffle?
These souffles are filled to 3⁄4 of the way up ramekin.
How far do you fill the ramekin for a sweet souffle?
Sweet souffles can be filled to the top of the ramekins, smooth over with a palette knife andthen top hat.
Why has your souffle mushroomed?
It has either been overfilled the panade is loose and subsequently the mixture istoo loose to support itself as it rises.
What temperature do you cook a cheese souffle at?
220 ̊C down to 200 ̊C 8-10mins
How you tell if your cheese souffle is cooked?
Well risen and cooked, but still uniformly wobbly when lightly shaken. There should be about 1 tsp undercooked soufflé mixture in the centre.
What are game seasons?
Pheasant 1st October to 1st FebruaryPartridge 1st September to 1st FebruaryGrouse 12th August to 10th December (Glorious 12th)Woodcock England 1st October to 31st JanuaryWoodcock Scotland 1st September to 31st January
Traditional accompaniments for game?
- Bread sauce* Game chips* Fried crumb* Fruit jelly
Why do we hang game?
Game is hung for 2 reasons, flavour development and to tenderise the muscle fibres.
What are the most suitable conditions to hang game?
Hanging location should be cool, dry and well ventilated
What are the difference between hanging methods for feathered and furred game?
Feathered game is hung by the neck and furred game by the feet.Larger animals need to be hung for longer(consequently feathered will require less hanging thanfurred game)
Examples of game?
- Furred e.g. hare, deer, boar- Feathered e.g. pheasant, partridge, grouse
What is blood used for when cooking jugged hare?
Hare would normally be hung for 5-6 days, unpaunched, by the feet and the blood collected. A teaspoon of vinegaradded to the bowl collecting the blood will prevent it from congealing. The dish relies on the hare’s blood to thicken the braising liquid.
What is barding?
When meat is wrapped in strips of fat while it cooks, the practice is called barding. Barding helps to keep meat moist while it cooks, and also imparts flavor. (Used on pheasant)
What is larding?
Larding involves inserting pure fat into a cut of meat with the assistance of special tools.
What is the best way to cook venison?
Treat it like beef, although as it virtually fat free so therefore must be treated with great care when cookingas has the potential to dry out very easily.
What is the best way to cook wood pidgeon?
Younger birds (softer pink legs, round, plump breast meat) are best roastedwhilst older birds are better for braising or pot roasting.
What does Salmis mean? (game)
A term referring to undercooked/part-cooked meat that is re-heated in a sauce which alsocompletes the cooking. This technique is of particular value with game (due to its lean nature it cango very dry when overcooked)
What does dextral mean? (fish)
Refers to flat fish with eyes on the right side of the body such as plaice and lemon sole
What does sinistral mean? (fish)
Refers to flat fish with eyes on the left side of the body such as brill and turbot
What does pelagic mean? (fish)
Refers to fish that feed on or near the surface of the water (usually oily fish such as tuna)
What does demersal mean? (fish)
Refers to fish that feed on the bottom of the sea/river bed such as cod and Dover sole.
What to look for when buying whole fresh fish?
- No smell- No damage to any part including the fins (all fins should be intact)- Clear and bright eyes (not cloudy)- Deep red gills- A covering of slime all over the fish- Firm flesh
What to look for when buying fresh fish fillets?
- They are filleted well with no damage- They smell fresh- They look moist and feel firm- There is no discolouration
How do you store fish?
Ensure it is on a tray or in a container to catch juices. Store at the bottom of the fridge andensure it is eaten within 2 days of purchase. Store between 1 ̊C and 4 ̊C. Do remember thoughthat it will deteriorate twice as quickly if stored at 4 ̊C rather than 2 ̊C.
How do you check if fish is cooked?
- Flesh will turned from translucent to opaque* Flesh will starting to form flakes* Skin with peel away easily if poaching, steaming or cooking en papillote
How much fish is needed for a main course portion?
For a main course allow approximately 110g per person of oily fish and anywhere between 150-200g per person if the fish is white. However, if serving whole fish these quantities may be larger.
What is the basic meringue method and describe it in point form
Combination of egg white foam and sugar which have been dried in a low oven until the moisturecontent has been reduced enough to stabilize and dry the mixture.Room temperature eggs, make sure bowls are clean, whisk on slow to begin with once at stiff peak add in half the sugar tbsp at 5-8 seconds at a time returning to stiff peak each time. Then add in the second half in a waterfall.
What is the weight of an average egg white
Egg whites weigh 30g
What is the basic quantity for meringues
Double sugar to egg white weight
Why are meringues weeping?
Cooked for too long or too high temp or whites are under whisked
Why has the chocolate gone grainy when melting?
It has come into contact with water
Where do you cook meringues in the oven and at what temperature?
120 at bottom third
How do you prep the baking sheet for meringues and pavlova?
Prep baking sheet with baking parchment and use a dab of meringue mixture to stick down the edges
Egg custard method and temperatures to cook it at?
Combine egg, sugar and milk and sieve, use a ban marie at 175 on lower/middle third
What are signs that quiche filling is cooked and egg custards are cooked?
The test for checking a custard mixture is cooked….uniform set wobble with a slight skinhaving formed
Why do we add water to an omelette
We use a little water in with the eggs to lighten the mixture. As it produces steam it willlighten the omelette
What happens if omelette is over cooked,
As it continues to cook off plate, all egg will set and it will be rubbery
What are we looking for in theperfect omelette.
Folds of tender egg, set on bottom but still some run on the top
What is difference between pavlova and meringue?
meringues with the addition of cornflour and vinegar at the end of mixing.
Why do we knead bread?
To distribute the yeast and develop the gluten
Why might your bread not have risen at all?
The dough was too dry or the loaf proved for too short a time
Why might bread taste sour or yeasty?
The dough was risen for too long, the yeast was stale or too much yeast
How do you prep a loaf tin?
Line a loaf tin with spray oil and a sheet of baking parchment across the widest part of the loaftin.
What is yeast?
Living single celled organism
What does yeast in order to reproduce
Food, warmth and moisture
Why might bread have a cake like texture?
- The kneading was insufficient for gluten development* Plain flour was used rather than strong* Recipe contains a lot of fat
Why might bread not rise?
- The dough was too dry* The loaf proved for too short a time
Why might bread be dense?
The dough was too dry
What shelf should bread be cooked on?
200 degrees and top shelf
How can you tell if bread is cooked?
light for its size, golden and hollowbase
What is the basic recipe for a white sauce
A basic white sauce refers to plain flour, salted butter and whole milk (‘20/20/300”) ratio produces coating consistency
How long do you cook a roux for?
1 minute once you have added the flour
How long to cook the white sauce once milk has been added?
Once all the milk has been added, return the pan to the heat and bring slowly to the boil, stirring all the time. Once the mixture starts to bubble you start timing 2 minutes
Why would a white sauce be thin and taste floury?
If you don’t boil for two minutes after adding the milk the flour won’t have cooked
Why must you rest a batter after making it and before using?
Batters must rest to allow the starch grains to swell resulting in a lighter final product.
Daughter sauce of white sauce
Béchamel
Rules of batter?
- Do not add the liquid too quickly otherwise it will be hard to beat out any lumps. It is easierto beat lumps out of a thick mixture, gain smoothness and then add more milk.* Batters must rest to allow the starch grains to swell resulting in a lighter final product.* Only use a small amount of oil when cooking and rub away any excess with kitchen roll.* When making crepe, try to ensure a thin layer of batter sets on the base of the pan beforepouring out any excess.* The first side to be cooked is known as the lacy side and this is used as the presentation side.* Crepes, pancakes or galettes can be stored on top of each other and then covered untilneeded.
What are the main reasons a cake made using the creaming method might fail?
- A heavy and dense cake would be caused by overfolding or a curdled cake mixture* Bubbles on the surface would be caused by a delay going into the oven* The cake would dome if oven was too high, tin too small or too much raising agent* Sinking in the centre would be due to the cake being under baked or oven door was open too early
What are the main reasons a cake made with the melting method fails?
- These cakes are very likely to collapse if the oven doors are opened too early* If there are a lot of bubbles on the surface it would also indicate a delay going into the oven.* If the cake is sour or greenish in colour, it would indicate too much raising agent.
What are the main reasons a cake made with the whisking method would fail?
- Overfolding will result in loss of volume and underfolding will result in lumps of flour.
What are basic quantity’s for a Victoria Sandwich?
A classic Victoria sponge uses equal weight of butter, sugar, eggs and flour - 225g
How do you tell if a creamed cake is cooked?
Hold your hand gently over the top of the cake and it should feel springy and not leave an indent when lightly pressed. It should be well risen, golden, slightly shrinking away from edges.
How do you tell if a melted cake is cooked?
A skewer test is the most efficient way to test to see if the cake is cooked and depending on the cake, it will either be clean (gingerbread) or still have some moist crumb visible (brownies)
How do you tell if a whisked cake is cooked?
It must be very gently pressed and it should spring back. It should also be slightly shrunken away from the sides.
How do you prepare a swiss roll tin?
You need to create an A4 size box using paper clips and 2 pieces of baking parchment. This box then sits in a shallow swiss roll tin.
How do you prepare a Victoria sponge tin?
Make sure the tin is prepared by greasing with oil spray and lining with a disc of baking parchment. Don’t heavily oil the tin otherwise the cake edges will become crisp.
How do you prepare a gingerbread tin?
The tins are usually lined with baking parchment (non-stick paper) so they can be lifted out when cooled and cut.
What does the term blanch and refresh mean?
Put the prepared vegetables into boiling water until they are par cookedbefore lifting the vegetables straight out and plunging into iced water. This stops the cooking and sets the colour.
What does the term al dente mean?
Cooked “to the bite” (you will also use this term when cooking pasta)
Best potatoes for roasting?
King Edward or Maris Piper
What are basic quantities for shortcrust pastry?
- 250g quantity of flour= 25g water with 25g yolk=50ml* 125g quantity of flour=12.5g water with 12.5g yolk=25ml
What is important to remember regarding your ingredients?
- Mix the yolk & water together in equal quantities, mix well, weigh the liquid appropriate forthe amount of pastry – keep the liquid chilled* Cut the butter into small cubes* Chill all ingredients and including mixing bowl if desired
What causes the pastry to be tough? 2 reasons?
- Too much liquid added* Pastry overworked
What is the preparation for the case for pastry?
You do not need to prepare a case. You can also use a flan ring on top of a baking sheet.
How can you tell the pastry case is cooked after blind baking?
The baked pastry should have a sandy texture on the bottom with no grey patches and lightgolden in colour.
What temp and which shelf does the pastry get blind baked?
200 and upper third
Shrinking shortcrustpastry caused by what??
Don’t stretch the pastry when lining otherwise it will cause shrinkage. Place the pastry into the corners of your tart case to create a right angle which will preventshrinkage when baked
How do you make choux pastry
Sift the flour three times and put in a greaseproof paper shoot, butter and water into pan together once it boils shoot the flour in, take off heat and stir for 10 seconds. Leave mixture to cool spread flat (panade). Return to pan and add eggs in 1 tbsp at a time until reluctant dropping consistency
What are you looking for to know if the choux pastry is the right consistency?
reluctant dropping consistency
Prep of the baking sheet for profiteroles? What temperature of oven and what shelf in the oven?
Cook in the top third of the oven at 200C and don’t open the oven doors for at least 25 minutes.
How to know when profiteroles are cooked?
Light for their size (they should double to triple in size), feel like a ping pong ball, golden brown all over
Why is the choux too loose and the buns collapsing when cooked?
Make sure they are spaced well apart otherwise they will cause each other to collapse
List 2 complex carbohydrates
grains, cereals, lentils, chickpeas, beans, rye/wholemeal, brown rice, oats.
List 2 simple carbohydrates
pasta, potato, bread, cake, white rice, sugar.
Give an example of a complete protein
Meat, quinoa, fish, shell fish, eggs (all the amino acids)
Give an example of an incomplete protein
Tofu, seeds, beans, nuts, soya, vegetables
Example of a saturated fat
solid at room temp e.g. butter (high fat dairy e.g. cheese, cream), animal fat,coconut oil, cocoa butter
Example of an unsaturated fat
liquid at room temp e.g. oily fish, nuts, seeds, avocados, olives.
Why do we churn custard based ice cream?
Breaks down the ice crystals and adds air to the ice cream.
Why might the ice cream be dense and fudgy?
Too much cream will result in afudgy and dense ice cream.
What are the rules of making a sugar syrup?
- Place the sugar into a pan with the water. Be aware that warm water can speed up theprocess a little.2. Place the pan over a low heat and allow the sugar to dissolve gently. You can agitate thesugar to help it dissolve, try not to flick grains of sugar up the sides of the pan.3. Do use water and a pastry brush to melt in any sugar crystals that are stuck up the sides ofthe pan.4. The sugar needs to be fully dissolved before the heat is turned up……..once the sugar isdissolved turn up to a boil.5. At no point from when the mixture is boiling do you want to stir!!6. Once the mixture has been boiling for about 2 minutes, test the consistencyo Dip a tea spoon into the syrup, dip your fingers in water very lightly.o Rub the syrup between your thumb and index finger7. It should feel like Vaseline and slightly greasy8. This is the stage of a stock sugar syrup.
Why might your sugar syrup crystallise?
Dirty pan or equipment* Wrong sugar used* The sugar hadn’t fully dissolved before the water boiled* You didn’t wash down the sides of the pan with a pastry brush (wet caramel only) so grainsof sugar are left to act as seeds.* The syrup was stirred during the boiling process which encourages sugar crystals to formtogether* Remember sugar crystals like to be in a solid, bonded state so they will do their best to re-form as a solid once melted. Try not to help them by following the rules of making caramels.
What is the basic ratio of a stock syrup?
A basic stock syrup would have a ratio of 1 partsugar to 2 parts water.
What is wet caramel?
A wet caramel involves making a sugar syrup andallowing the syrup to boil for longer reducing the water off and cook through to a caramel.
What is a dry caramel
A dry caramel, as its name suggests involves no water, simply melting the sugar and allowing it tocook through to a caramel.
What can go wrong in caramel?
If you go too dark with the colour it will be too bitter and the caramel will need to beremade and if its too light it will be too sweet. Crystallisation can also happen
How to know whether chicken is cooked and what you should be looking for?
Skewer in the thickest part and it should come out piping hot after 10 seconds and that the juices are clear and the fibres are set
What is rendering?
To melt solid meat fat by cooking slowly
How many pieces is a chicken jointed into?
8
Know how to tell when roast chicken is cooked and what are you looking for?
To test chicken the skewer must be piping hot, clear juices flowing and fibres set
What shelf and temp to roast chicken and for how long?
Roast at 200 and add 20mins for every lbs
What would cuts of meats normally be served with?
- Beef; Yorkshire puddings, horseradish cream* Pork; apple sauce, crackling, thicker gravy* Lamb; mint sauce, gravy made with redcurrant jelly* Chicken; bread sauce, stuffing, chipolata sausages
Which are the best cuts of meats of beef?
Rolled sirloin, fore rib and fillet- Look for meat that is deep red, dull and with pale yellow/creamy fat
Whats the best cut of meat for pork?
Any part except for trotters & knuckle. Look for meat is firm, pale pink and with not too much fat
Whats the best cut of meat for lamb?
Saddle, loin, Best End of Neck (BEN), shoulder, leg & breastLook for brownish-pink meat with creamy fat, not bloody
What shelf and temp to roast pork and for how long?
190 and add 25 mins for every lbs
What shelf and temp to roast veal and for how long?
180 and 20 minutes for every lbs
What shelf and temp to roast lamb and for how long?
190 and 20 minutes for every lbs
What shelf and temp to roast beef and for how long?
Rare - 170 and 10-15 mins for every lbsMedium - 170 and 15-20 mins for every lbs Well done - 170 and 20-25 mins for every lbs
Brown Chicken Stock - what is the method and how long do you cook it for?
Trim fat from the chicken. Roast chicken and veal for 50-60 mins. Chop veg/cut onions in half and brown the veg in a saucepan add tomato. Transfer to tall stock pot and boil then depoullier skimming the fat and replacing the water. Once clear add aromatics. Simmer for 4-5 hours. Strain and reduce.
White Chicken Stock
Trim fat from the chicken and chop veg. Transfer chicken to a tall stock pot and boil then depoullier skimming the fat and replacing the water. Once clear add veg and aromatics. Simmer for 2-3 hours. Strain and reduce.
Fish Stock
Rinse fish bones and cut off some heats and cut into pieces. Put in stock pot and cover with cold water. As soon as the water poils then add sliced veg/aromatics in. Simmer for 20-30 minutes. Strain and reduce.
Vegetable Stock
Peel veg and put in stockpot. Simmer for 30 minutes. Strain and reduce.
What might cause a stock to be cloudy and fatty?
Small pieces of veg cause it to be cloudy and not sufficiently depouilliering the stock make it fatty
Why a fish stock has a bitter taste?
Too many fish heads in the stock
