Leith's theory Flashcards

1
Q

What is a Cartouche?

A

A wet disc of greaseproof paper used to maintain a steamy atmosphere to allow food to soften

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2
Q

What is an Emulsion?

A

A suspension of fat (e.g. oil) and another liquid (e.g. egg yolk) that would not normally want to mix

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3
Q

Why has my mayonnaise split? How can I fix it?

A

Split mayo: Added the oil too quickly

Remedy:
- slightly split: Splash of lemon juice/water/vinegar and whisk vigorously.
- very split: slowly whisk split mixture (and remaining oil) in to with a fresh egg yolk

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4
Q

What is a mother and daughter sauce? Give examples of a daughter sauce

A

Mother sauces serve as the base, and daughter sauces are variations made by adding extra flavours or ingredients.

Daughter sauce examples: Aoili (from stock mayo), Bolognese (from stock tomato sauce)

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5
Q

What are the rules of meringue making and ratio of egg whites to sugar

A
  • Use a clean glass or metal bowl and equally clean beaters. Avoid plastic bowls.
  • Ensure your room temperature egg whites are completely yolk free
  • Don’t add your first 1 tbsp sugar until you have achieved stiff peaks

  • Ensure you return to stiff peaks before further additions of sugar.

2:1 sugar to egg white (e.g. 120g sugar: 60g whites).

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6
Q

How to cook meringues (baking tray preparation, temperature and area of oven) and how to tell when they are cooked

A
  • Piped onto a baking parchment lined baking sheet
  • cooked at no higher than
120C
  • bottom third of the oven.
  • cooked then they are crisp to touch
  • peel easily from the parchment paper
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7
Q

Why won’t my egg whites whisk up? (Meringues)

A

If there is grease in the bowl, on the beaters, or in the whites (if tainted with yolks) then stiff peaks might not be achieved.

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8
Q

Why is my egg white mixture soft? (Meringues)

A

Adding the sugar in before reaching stiff peaks returning to stiff peaks or whites are overbeaten.

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9
Q

Why are my meringues oozing sugar?

A
  • Too hot an oven
  • Cooked for too long
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10
Q

Why are my meringues not crisp?

A
  • Undercooked
  • high humidity
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11
Q

The remaining bones with the attached flesh is called the …?

A

Frame

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12
Q

Fish classification and examples of each

A
  • Flat or round and as either oily or white.

  • All flat fish are also white.
  • Flat fish examples: plaice, sole, brill and turbot.

  • White round fish examples: cod, haddock, bream, bass and Pollock.
  • Oily round examples fish: mackerel, salmon and sardines.
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13
Q

Things to look for when buying fresh fish

A
  • Check the fish is not damaged and that all fins are intact
    -
The eyes should be clear and shiny (grey, cloudy eyes suggest older fish)
  • The flesh should be firm
  • Fish should be shiny with a natural slime and not dry
  • The gills should be red pink (darker, browner gills suggest older fish)
  • The fish should smell of the sea (ie. salty) or have no smell, but shouldn’t smell fishy
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14
Q

How to tell when fish is cooked

A
  • Flesh turns from translucent to opaque
  • Flesh forms flakes
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15
Q

What is the basic recipe for rich shortcrust pastry

A

250g quantity of flour: 25g water with 1 yolk (50ml weight)

125g quantity of flour: 25g water with 1 yolk (25ml weight initially, 25ml weight more later as required)

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16
Q

Cutting in is …? (shortcrust pastry)

A

The process of starting to get the fat rubbed into the flour

17
Q

Rubbing in is ..? (shortcrust pastry)

A

The process of rubbing the fat into the flour. The mixture should look like breadcrumbs by the end and be a pale yellow in colour

18
Q

Ridging is …? (shortcrust pastry)

A

Pressing a rolling pin down on the dough to uniformly flatten it

19
Q

Rolling is …? (shortcrust pastry)

A

Flattening out a ridged pastry dough to the desired thickness with a rolling pin

20
Q

Lining is …? (shortcrust pastry)

A

Placing pastry dough evenly and uniformly in to a pastry case

21
Q

Blind baking is …? (shortcrust pastry)

A

A process to completely cook the pastry before you add any filling.

Done with baking beans to support the sides and stop the bottom rising.

22
Q

How to cook shortcrust pastry (temperature and area of oven) and how to tell when it is cooked

A
  • Cooked at 200C, ideally in the top third of the oven.
  • Cooked when it is a light golden colour with no grey patches and has a slightly sandy feel.
23
Q

Why might shortcrust pastry come out tough? / greasy? / grey? / shrunken?

A
  • Tough: Overworked/over-handled or has too much liquid added to it
  • Greasy: Pastry that hasn’t been chilled for long enough or is overcooked
  • Grey: Pastry is undercooked
  • Shrunken: Stretched when lining, may have had insufficient baking beans used or may not have been chilled enough before baking.
24
Q

Types of jam for glazing (for glazed fruit tarts)

A

Berries/dark fruit: redcurrant jam
All other fruit: apricot jam

25
Q

Ratio of powdered to leaf gelatine

A

3 tsp powdered gelatine = 3 sheets bronze leaf gelatine

both can set 570-600ml liquid

26
Q

How to hydrate different types of gelatine

A

Leaf gelatine
- Hydrate for a few minutes in cold water
- remove from the water
- squeeze to remove excess water
- add to the warm liquid you wish to set

Powdered gelatine:
- Sprinkle onto min 3 tbsp water in a pan
- Allow to sponge for 5 minutes before very gently melting
- Add warm liquid you wish to set to the gelatine.

27
Q

Roasting is …?

A

To cook uncovered and without liquid in the oven

28
Q

Blanching and refreshing is …?

A

To part cook vegetables in boiling water before submerging in ice cold water to stop the cooking and set the colour

29
Q

Par-boiling is …?

A

To part cook by boiling, for roasted potatoes for example

30
Q

Give examples of beef roasting joints and their accompaniments

A

Joints:
- Rolled Sirloin
- Forerib
- Fillet
- Topside
- Silverside

Accompaniments:
- Horseradish
- Yorkshire Puddings

31
Q

Give examples of poultry/game roasting joints and their accompaniments

A

Joints:
- Whole Chicken
- Whole Pheasant
- Whole Partridge

Accompaniments:
- Bread Sauce
- Pigs in Blankets
- Game chips (game only)
- Fried breadcrumbs (game only)

32
Q

Give examples of lamb roasting joints and their accompaniments

A

Joints:
- Leg (inc. whole rump)
- Shoulder
- Saddle
Best End of Neck (rack of lamb)

Accompaniments:
- Mint Sauce
- Gravy made with redcurrant jelly

33
Q

Give examples of pork roasting joints and their accompaniments

A

Joints:
- Loin
- Leg
- Belly

Accompaniments:
- Apple Sauce
- Crackling