MidTerm Flashcards
What is Nappe?
to coat a food with a sauce.
What is Tournant?
A.K.A. Swing Cook, works where needed.
What is Liaison?
Yolk + Cream, addes richness and smoothness.
What are the 6 Steps in Dishwashing?
Scrape, Pre-rinse, wash, rinse, sanitize, air-dry
What is HACCP?
any step in the food-handling process at which a prescribed action will reduce the likelihood of a food-borne illness or hazard
How Foodborne Pathogens grows FATTOM?
Food, Acidity, TIme, Temperature, Oxygen, Moisture
What is Temperature Danger Zone?
4 - 60 C (40 - 140 F)
What is a good system for rotating food?
First in First Out
Difference between Cleaning and Sanitizing?
Cleaning - to remove visible dirt and soil
Sanitizing - to reduce pathogenic organisms to safe level
How to Convert Total Yield?
- NY/OY = Conversion Factor
2. OQ x CF = NQ
How to Convert Portion Size?
- OP x OPS = OY
- DP x DPS = NY
- NY/OY= CF
- OQ x CF= NQ
What Ingredients and How to do it - Fish Stock?
Fish Bone, Mirepoix (Onion, Leek, Celery, Boquet Garni) , Cook for 45 mins
What ingredient and how to do it - Brown stock?
legs and shank, Brown Mirepoix (Carrot, Onion, leek, Celery, Bpquet Garni) + Tomato Paste, Cook for 8 hours or Overnight
Portion in making stock?
100% Water, 50% Bone, 10% Mirepoix
What is classification for Soups?
Clear, Cream, Puree, Bisque and Chowder, Cold Soups
What is the main ingredient - Gazpacho?
Tomatoes
What is the main ingredient - Consomme?
Eggwhites, Mirepoix, Ground beef
What are the 5 Mother Sauces?
Bechamel, Veloute, Espagnole, Tomato Sauce, Hollandaise
What is Aioli?
Garlic + Yolk + Oil
What is Chasseur (Hunter sauce)?
Shallots, Mushrooms, White Wine, brandy, Demi-Glace, tomato concasse
What is Beurre Blanc?
White WIne, White Wine vinegar, salt and pepper, Shallot, Butter
What is Bearnaise?
Hollandaise + tarragon + chervil + Peppercorn
What is Pesto?
Basil + Garlic + Pine Nuts + Olive Oil + Parmesan cheese
What is Vinaigrette?
Unstable emulsion of vinegar and olive oil
Mayonnaise
Stable emulsion of yolk + olive oil + Mustard + White wine vinegar
200ml Oil, 1-2 Yolk, 10ml White Vinegar, 5ml Mustard, Salt, Pepper, Lemon Juice
What is roux?
Cooked 1 part flour and 1 part butter
Gelatin shou;d be dissolved?
in Hot water
What is Buerre manie?
Uncooked Flour + Butter
What are the thickening agent?
Roux. Cornstarch, Gelatin, Agar agar, Beurre Manie, Liaison
What is marbling in meat?
white flecks and streaks of fat within the lean sections of meat
What is offal?
Heart, Kidney, Gizzard, Liver
What do you call the part to discharge in making clarified butter?
Milk Soilds
What is Lactose?
Milk Sugar
What is Creaming Method?
Cream Sugar + butter - Fluffy - Eggs + Flour
What is Blending Method?
Wet ingredient + Dry Ingredient - Folding
What is cut-in method?
Dry ingredient + Fat - rubbing it
What is Folding Method?
Wet ingredient + Dry Ingredient - Folding
what is sieving?
Passing Dry ingredient in a fine Sieve
What is Grilling?
Heat below the food and have a crosshatch marking.
What is Sauteing?
Dry heat cooking method that uses conduction to transfer heat from a hot saute pan to food with the aid of small amount of fat.
What is Millard reaction?
The process of browning of non-sugar food
What is Gelatinization?
The process by which starch granules are cooked.
What is steaming?
A moist-heat cooking method that uses the process of convection to transfer heat from the steam to the food being cooked.
What is Caramelization?
the process of cooking sugars; the browning of sugar enhances the flavour and appearance of foods - Gastrique
Creme Anglaise
A Stirred Custard (can’t be boil) -
250ml Milk, 3 Yolk, 50g Sugar, Vanilla
Tomato Sauce
Mirepoix, Garlic,Basil, Oregano, Bayleaf, Olive oil, Red wine, Tomato Paste, Tomato in Can - Method
What is chorizo?
Spicy smoked pork sausage
What is Chiptotle?
Uses Smoked Jalapeno
What is Quince?
Kind of fruit; lumpy yellow pears
What is Grenobloise?
Butter, Lemon, Capers, Parsley, Croutons
Gnnochi Piedmontes
Ingredients: Baked Potatoes, Yolk, All Purpose Flour, Salt, Pepper, Nutmeg
What is Roquefort?
Blue-veined sheep’s milk cheese
What is Roe?
Fish eggs from Sturgeon
What is Panko?
A Japanese Bread Crumbs
Where is Arborio Rice used for?
Risotto
What is Singer?
Sprinkle with flour
Garam Masala
Peppercorn, Cardamom, Cinnamon, Cloves, Coriander, Nutmeg, Turmeric, Bayleaf, Fennel Seeds
Tapanede
A Olive Puree - Olive, Caper, anchovy
Vegetable Cuts
Baton - 12mm x 12mm x6mm
Medium Dice - 6mm x 6mm x 6mm
Paysanne - 12mm x 12mm x 3mm
What is Braising?
A combination cooking method in which foods are first browned in hot fat, then covered and slowly cooked in a small amount of liquid over low heat
What is stewing?
A combination cooking method similar to braising but generally involving smaller pieces of meat that are first blanched or browned, then cooked in a small amount of liquid that is served as a suace
What is Fumet?
a stock made from fish bones and vegetables simmered in a liquid with wine and flavouring.
What is Remouillage?
Re-using the bones and using to make a stock.
What is Gastride?
the reduction for the hollandaise sauce
