Le Berceau des Sense / Le Bistro

Question 1

Three Cooking Methods

Answer 1

1. Cooking by expansion
2. Concentrated cooking
3. Combined cooking

Question 2

Cooking by expansion

Answer 2

Explanation:
favors the exchanges between the cooking liquid and food. the nutrients, flavorful or aromatic and the unwanted substances partly escape from the food

Technique:
poach, cold start

Definition:
To poach is to cook food by immersing it into a liquid

Products:
Potatoes, dry vegetables (lentils, chickpeas, beans…) Meat (consommes, poached poultry)

Question 3

Concentrated cooking

Answer 3

Explanation:
The sudden exposure of the food/meat to intense heat causes surface protein coagulation, produces starch and carbohydrates. Caramelization of the Maillard reaction (Dry heat). The flavor and aroma remain, at least partially, inside the food.

Different techniques:

1. Poach, hot start
2. Vacuum cook
3. Wrap in aluminum foil “papillotte”
4. Roast
5. Grill
6. Deep fry
7. Sauté - Rissolé

Question 4

Combined cooking

Answer 4

Explanation:

1) Concentration by browning, superficial coagulation and maillard reaction
2) expansion after wetting, cellular fiber softening, exchanges between food and liquids

Technique:
Braise

Definition:
To cook slowly and steadily in a covered dish and in thick liquid over an aromatic garnish

Products:
Stews, ragouts