Intermediate and Foundation Flashcards
All prev terms
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)
Why have you lumps of egg whites in the finished souffle?
Overbeaten
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.
Why might bread be dense?
The dough was too dry
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
Why has the bread has a coarse texture?
Too little saltDough was overproved
How are tete and loaf moulds prepped for brioche?
Prep of the tete a tete moulds and loaf tins should be done carefully. The little tete mouldsneed a double butter layer and then a dusting of flour.The loaf tins need to be spray oiled and then a sheet of baking parchment.
What are the MEP needed for genoise sponge?
Melt the butter, tinpreparation, water on to boil in double hander, clean beaters and metalspoon/spatula ready, room temp eggs, oven set to 180C, middle shelf set.
How do you make genoise sponge?
Preheat oven, prep tin, prep bain marie, melt butterPut eggs and sugar in bowl, whisk then place on bain Marie. Whilst until doubled and 5-6 trail.Take off heat whisk til cool.Sift over flour and salt and fold in Once majority folded in, pour over the melted butter and fold. Do not overmix.Bake for 25-30 mins
Pectin levels for various fruits and know examples
High: Quince, cranberries, currents, gooseberriesMedium: Apple, elderberries, grapefruitsLow: Apricots, blueberries, peaches
Different sugars used for jam and what they are and when you would use each one
Jam sugar has added pectinPreserving sugar has no added pectin but has a large grain and it is used in jam making to prevent aslittle scum as possible on the surface of the jam.If you can’t get preserving sugar then granulated will suffice.
What texture would ice cream have it too much milk or lactose is added to ice cream?
Gritty/sandy
