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Certified Culinary Scientist > Principle of Culinary Arts (22%) > Flashcards

Principle of Culinary Arts (22%) Flashcards

1
Q

What is the shape/function of a Chef’s or French Knife

A

all-purpose used for chopping, slicing and mincing. Rigid 8-14” blade is wide at the heel and tapers to a point

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2
Q

What is the shape/function of a Flexible Slicer Knife

A

a long thin blade used primarily for slicing cooked meat. The tip may be round or pointed and the blade may be flexible or rigid.

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3
Q

What is the shape/function of a Serrated Slicer Knife

A

The serrated blade is good for slicing bread or pastry items

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4
Q

What is the shape/function of a Utility Knife

A

all-purpose knife used for cutting fruits and vegetables and carving poultry. Rigid 6-8” blade length and shaped like a Chef’s Knife

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5
Q

What is the shape/function of a Boning Knife

A

smaller with a thin blade used the separate meat from bone. The blade is 5-7” in length and can be flexible or rigid

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6
Q

What is the shape/function of a Paring Knife

A

short and used for detail work or cutting fruit or vegetables. Rigid 2-4” blade

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7
Q

What is the shape/function of a Cleaver

A

a large, heavy rectangular blade used for chopping or cutting through bones

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8
Q

What is the shape/function of a Butchers Knife

A

the rigid blade curves up in a 25 degree angle at the tip. Used for fabricating raw meat and is usually 6-14” in length

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9
Q

What is the shape/function of an Oyster/Clam knife

A

the rigid blade curves up in a 25 degree angle at the tip. Used for fabricating raw meat and is usually 6-14” in length

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10
Q

Describe the function of gluten in flour

A

the tough, rubbery substance created when wheat flour is mixed with water. The strand are both plastic (change shape under pressure) and elastic (resume original shape when pressure is removed) and is responsible for the volume, texture, and appearance of baked goods, the structure allows the dough to expand in volume and rise or leaven. The higher the protein content the more gluten forming potential

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11
Q

What is the type of wheat, protein percentage and uses for Pastry flour

A

Soft Wheat
7-9.5%
Biscuits, Pie Crusts

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12
Q

What is the type of wheat, protein percentage and uses for AP Flour

A

Blend of hard and soft wheat
9.5-12%
General Baking

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13
Q

What is the type of wheat, protein percentage and uses for Bread Flour

A

Hard Wheat
12.5-14%
Yeast Bread

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14
Q

What is the type of wheat, protein percentage and uses for Whole-wheat flour

A

Hard Wheat
13-14%
Breads

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15
Q

What is the type of wheat, protein percentage and uses for High-gluten flour

A

Hard Wheat
13.5-14%
Bagels, increase protein content of weaker flours such as rye, whole-grain or specialty flour

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16
Q

What is the type of wheat, protein percentage and uses for Cake Flour

A

Soft Wheat
6-8%
Tender Cakes

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17
Q

Explain how the process of aging or bleaching flour affects baked goods

A

a. Freshly milled flour produced sticky doughs and products with less volume
b. bleaching as a natural oxidation process that happens during aging
c. aging and bleaching naturally can be somewhat unpredictable so chemicals can be used to guide and quicken the process

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18
Q

What is the difference between liquid and dry sweeteners

A

Liquid sweeteners have the same benefits as dry sweeteners except without the leavening but have distinct flavors

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19
Q

Name 7 types of dry sweeteners

A

Turbinado/Demerara Sugar, Sanding Sugar, Granulated Sugar, Sugar Cubes, Brown Sugar, Superfine/Castor Sugar, Powdered Sugar

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20
Q

Name 4 type of liquid sweeteners

A

Corn Syrup, Honey, Maple Syrup, Molasses

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21
Q

Name the use and function of Turbinado/Demerara Sugar

A

The closest consumable product to raw sugar that is particularly refined, light brown in color with coarse crystals and a caramel flavor but has a variable high moisture content. Sometimes used in beverages and baked goods.

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22
Q

Name the use and function of Sanding Sugar

A

a large, course crystal structure that prevents it from dissolving easily making it almost exclusively used in decorating cookies and pastries

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23
Q

Name the use and function of Granulated Sugar

A

The all-purpose sugar used throughout the kitchen

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24
Q

Name the use and function of Sugar Cubes

A

created through pressed granulated sugar and mostly used for drinks

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25
Q

Name the use and function of Brown Sugar

A

A simple regularly refined cane sugar with some of the molasses returned. Is a 1 to 1 substitute for granulated sugar

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26
Q

Name the use and function of Superfine/ Castor Sugar

A

Smaller sized crystal than granulated yielding a products that dissolved quickly in liquids and produces light and tender cakes

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27
Q

Name the use and function of Powdered Sugar

A

created through grinding sugar through different screens. Most often used in icings, glazes and for decorating baked products

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28
Q

Name the use and function of Corn Syrup

A

The syrup is extremely thick or viscous and less sweet tasting than honey or refined sugar. The viscosity gives food thick, chewy texture and stabilizes product made with sugar from recrystallizing. Corn syrup is hygroscopic, meaning it attracts water from the air and loses water through evaporation

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29
Q

Name the use and function of Honey

A

is the strongest sweetener were its flavor and color is dependent on the season, flower type and age. Its distinct flavor can be found in ethnic desserts (baklava and halvah) and beverages (Drambuie and Benedictine)

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30
Q

Name the use and function of Maple Syrup

A

ure maple syrup adds a distinct flavor to baked goods, frostings and pancakes/waffles.

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31
Q

Name the use and function of Molasses

A

adds moisture and a distinct flavor

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32
Q

What are the two types of Molasses

A

Unsulfered Molasses- not true molasses but is preferred due to being lighter in color and milder in flavor
Sulfur Molasses- a true by-product of sugar making but can have a strong bitter flavor and dark color

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33
Q

What are the 5 different fats used in baking

A

Butter, Margarine, Lard, Shortening, Oil

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34
Q

Describe Butter and its function in baking

A

prized for its flavor and melts at relatively low temperatures but burns easily. Unsalted is preferred because it tends to be fresher and the salt might interfere with some formulas

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35
Q

Describe Margarine and its function in baking

A

melts at a slightly higher temperature than butter, useful for some rolled-in doughs (puff pastry and danish) but can leave a grease taste on the mouth

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36
Q

Describe Lard and its function in baking

A

a rendered pork fat that yields flaky, flavorful pastries (pie crusts) but not common commercially since it turns rancid quickly

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37
Q

Describe Shortening and its function in baking

A

Created with animal fats and vegetable oils that go through hydrogenation. Can replace butter in a formulation but must add liquid to compensate for shortenings moisture content

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38
Q

Describe Oil and its function in baking

A

unlike butter and other fats, oils can blend thoroughly within a mixture. Coats more proteins and the gluten strands are shorter which is desirable for fine-textured products like muffins. Never substitute shortening for oil

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39
Q

Differentiate between powdered and sheet gelatin and how each is used

A

a. Powdered and sheets can be interchanged in any formula. Sheet is more expensive but is preferred for it’s lack of color and taste as well as its ability to dissolve quicker and easier and finally has a longer shelf life.
b. Powdered gelatin but be bloomed in cold water prior to being mixed in the hot liquid, which does not need to be done with sheets.

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40
Q

How does chemical leavening work?

A

Primarily carbon dioxide is created when acids and bases reaction within the recipe. Air bubbles/pockets are formed and expand though the baking process where the protein then sets around the air pockets, giving rise and texture to quick breads

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41
Q

What is the composition of Baking Soda

A

Sodium Bicarbonate, an alkaline compound (base) which releases carbon dioxide when both acid or moisture is present. Reaction occurs without heat and these products must be baked at once before there is a chance for the air to escape.

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42
Q

What is the composition of Baking Powder

A

a mixture of Sodium Bicarbonate and an acid (cream of tartar and/or sodium aluminum sulfate). Also contains a starch to prevent lumping and balance the chemical reactions.

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43
Q

What is the difference between single-acting and double-acting baking powder

A

a) Single-acting- like baking soda the recipe needs to be bake at once to reduce the time for the air to escape.
b) Double-acting- contains 2 chemical reactions, a small one when moisture is added but a larger one when heat is applied. This gives more flexibility and allows the batter to sit a little before going into the oven.

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44
Q

What is the composition of baking ammonia

A

ammonia bicarbonate or ammonia carbonate: released ammonia and carbon dioxide very rapidly when heated and the strong odor dissipates once the product is over 140F.

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45
Q

What is the uses of baking soda

A

should only use enough to neutralize the acids (buttermilk, sour cream, lemon juice, honey, etc.), too much can give off a soapy taste and may cause a yellow color or brown spots

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46
Q

What is the uses of baking powder

A

does not need an acid to work so can be used in more quick bread recipes that don’t contain acids, only moisture

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47
Q

What is the uses of baking ammonia for baking

A

used mostly in cookies and cracker as it gives leavening and crispness. Very suitable for low moisture products with a large surface area and baked at high temperatures but rarely used in quick breads

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48
Q

The role of using baking soda and baking powder together

A

Baking powder will only give off air bubbles as there is an acid. If more leavening is needed then baking powder is needed since it will react with the moisture and heat.

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49
Q

What are the 9 mixing methods

A

Beating, Blending, Creaming, Cutting, Folding, Kneading, Sifting, Stirring, Whipping

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50
Q

What is the purpose of beating and applications its used in

A

Vigorously agitating foods to incorporate are or develop gluten

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51
Q

What is the purpose of blending and applications its used in

A

Mixing two or more ingredients until evenly distributed

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52
Q

What is the purpose of creaming and applications its used in

A

Vigorously combining fat and sugar while incorporating air
Application: Muffins

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53
Q

What is the purpose of cutting and applications its used in

A

Incorporating solid fat into dry ingredients only until lumps of the desired size remain
Application: Biscuits

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54
Q

What is the purpose of folding and applications its used in

A

Very gently incorporating ingredients such as whipped cream or whipped eggs with dry ingredients, a batter or cream
Application: Soufle

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55
Q

What is the purpose of kneading and applications its used in

A

Working a dough to develop gluten
Application: Bread or pasta

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56
Q

What is the purpose of sifting and applications its used in

A

Passing one or more dry ingredients through a wire mesh to remove lumps and combine and aerate
Application: Flour or dry ingredients

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57
Q

What is the purpose of stirring and applications its used in

A

Gently mixing ingredients by hand until evenly distributed and blended
Application: Batters

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58
Q

What is the purpose of whipping and applications its used in

A

Beating vigorously to incorporate air
Application: Whipped Cream

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59
Q

What is the Baker’s Percentage?

A

When flour is the main ingredient, the other ingredients are expressed as a percentage of the flour total.

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60
Q

What are the 4 types of yeast

A

Compressed Yeast, Active Dry Yeast, Instant Dry Yeast, Natural Yeast Leaveners

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61
Q

What is compressed yeast

A

Mixture of yeast and starch with a moisture content around 70%. It must be kept at refrigerated temperatures and should be creamy white and crumbly with a fresh, yeasty smell. Soft in twice its weight of warm water.

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62
Q

What is Active Dry Yeast?

A

Virtually all the moisture has been removed through hot air, rendering the organisms dormant, allowing it to be stored at room temperature. Rehydrate in luke warm water

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63
Q

What is Instant Dry Yeast?

A

The easiest to use and can be added directly to the dry ingredients without rehydrating. For doughs with a short mixing step or when firm structure is desired (ie. bagels), the yeast might not fully dissolve so its best to moisten the yeast in 5 times its weight of water.

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64
Q

What are Natural Yeast Leaveners?

A

Sourdough Starters

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65
Q

What are the steps in producing yeast doughs?

A

1-Scale the ingredients
2-Mixing and kneading
3-Fermenting the dough
4- Punching down the dough
5- portioning the dough
6- Rounding the dough
7- make-up/ shaping the portions
8-Final Proof
9-Baking the products
10-Cooling and storing the finished products

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66
Q

What is the role of Salt in yeast dough?

A

it conditions the gluten making it stronger and more elastic, but it also effects yeasts ability to ferment.

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67
Q

What happens to bread if there is too much or too little salt?

A

-Too little salt, the bread will be bland and rise too rapidly
-Too much salt, the yeast will be destroyed and not rise will happen

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68
Q

What is key in setting the network of proteins that gives bread its shape?

A

Gluten Develpoment through kneading

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69
Q

What is the function of fermentation?

A

the yeast converts the sugars to carbon dioxide and will continue to product gas until its runs out of sugar or reached 138F to kill the cells. The yeast also converts the sugars/starches into flavorful enzymes and bacteria

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70
Q

What is the significance of temperature and humidity control during the final proof for bread?

A

Humidity is usually used to prevent drying out and forming a crust.
temperature important to keep the yeast alive

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71
Q

What desserts use a flaky dough?

A

prebaked pie shells and pie top crusts

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72
Q

What are the preparation procedures for flaky doughs?

A

1) Cold fat (butter/lard/shortening) is cut into the flour
2) Fat particles are left large in the dough
3) Cold water or milk is added
4) Cover and chill thoroughly

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73
Q

What desserts use a mealy dough

A

custards, cream or fruit pie crusts, quiche crusts

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74
Q

What are the preparation procedures for mealy doughs?

A

1) Cold fat (butter/lard/shortening) is cut into the flour
2) Fat particles are cut until they are small, like coarse cornmeal
3) Cold water or milk is added
4) Cover and chill thoroughly

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75
Q

What desserts use a sweet dough?

A

tart and tarlet shells

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76
Q

What are the preparation procedures for sweet doughs?

A

1) Cream butter with sugar
2) Add eggs
3) Add flour, until incorporated
4) Cover and chill

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77
Q

What are the preparation procedures for a laminated dough?

A

1) Make dough
2) Form butter (fat) into a rectangle
3) Dough out dough to match and place butter on top of dough
4) Fold dough around butter, chill and continue to fold and roll out 3 times
5) Rest in refrigerator overnight before shaping and baking

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78
Q

What are the preparation procedures for a lean and rich dough?

A

1) Weigh ingredients
2) Mix flour, water and yeast
3) Knead and proof
4) Punch down, shape, proof #2 and bake

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79
Q

What desserts use a puff pastry dough?

A

Tart and pastry cases, cookies, layered pastries, savory products

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80
Q

What are the preparation procedures for a puff pastry dough?

A

1) Make dough and sit overnight
2) Form butter (fat) into a rectangle
3) Dough out dough to match and place butter on top of dough
4) Fold dough around butter, chill and continue to fold and roll out 3 times
5) Rest in refrigerator overnight before shaping and baking

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81
Q

What desserts use a eclair paste (pate a choux) dough?

A

cream puffs, eclairs and savory products

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82
Q

What are the preparation procedures for a clair paste (pate a choux) dough?

A

1) Bring to boil liquid ingredients and butter
2) Add flour and stir vigorously until the liquid is absorbed
3) Transfer to a mixer and let cool
4) Add eggs and incorporate
5) Transfer to a pastry bag and pipe desired shape
6) Bake

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83
Q

Define and outline the similarities between basic cooking techniques

A

Dry heat- foods have a richer flavor caused by browning because moisture on the surface of the food evaporates.
Moist heat- used to tenderize and emphasize the natural flavor of food
Combination- benefits from both moist and dry heat

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84
Q

What are the types of dry heat cooking?

A

Broiling, grilling, roasting/baking, sauteing, pan-frying and deep-frying

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85
Q

What are the types of moist heat cooking?

A

Poaching, simmering, boiling, steaming

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86
Q

What are the types of combination cooking methods?

A

braising, stewing, sous vide

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87
Q

Describe how broiling works

A

Radian heat from an overheard source

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88
Q

Describe how grilling works?

A

radian heat from an underneath source, can be gas, electric, wood or charcoal which will impart different flavors

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89
Q

Describe how roasitng/baking works?

A

surrounding the food with dry, heated air in a closed environment. Roasting applies to meat and poultry and baking applies to everything else

90
Q

Describe how sauteing works?

A

uses conduction to transfer heat from a hot saute pan to food with the aid of a small amount of fat

91
Q

Describe how pan-frying works?

A

similar to sauteing but more fat is used, that causes more convection to occur

92
Q

Describe how deepfrying works?

A

Uses conduction and convection to transfer heat to food submerged in fat

93
Q

Describe how simmering works?

A

uses convection to transfer heat from a liquid to a food, often associated with foods that need to be tenderized through long, slow, moist cooking

94
Q

Describe how boiling works?

A

uses the process of convection to transfer heat from a liquid to a food through large amounts of rapidly bubbling liquids to cook foods. The turbulent water and relatively high temperatures cooks food quicker than simmering or poaching

95
Q

Describe how steaming works?

A

uses convection to transfer heat from the steam to the food being cooked, most associated with delicately flavored food (fish, vegetables). Seems to help enhance the foods natural flavor while retaining its nutrients

96
Q

Describe how braising works?

A

usually used on large pieces of meat that are browned and then heat transferred through steam/air and liquid is used to finish

97
Q

Describe how stewing works?

A

mostly associated with small pieces of food, usually either browned or blanches and then finished in a sauce/liquid. Cooking times are usually shorter for stewing than braising.

98
Q

Identify the chef stations in a kitchen

A

Executive chef, sous-chef or executive sous chef, area chefs, line cooks

99
Q

What are the responsibilities of the executive chef?

A

leads foodservice operations through coordinating kitchen activities and directs the kitchen staff’s training/ work efforts

100
Q

What are the responsibilities of the sous-chef?

A

primary responsibility is to ensure the food is prepared, portioned, garnished and presented accordingly

101
Q

What are the responsibilities of the area chefs?

A

used in large kitchen or hotels to be responsible for specific facility or functions

102
Q

What are the responsibilities of the line cooks?

A

responsible for preparing menu items

103
Q

What are the types of line cooks in a kitchen?

A

The saucier, the poissonier (fish), the grillardin (grill), the friturier (fryer), the rotisseur (roast station), the potager (soup), the legumier (vegetables), the garde-manger (pantry), the patissier (pastry)

104
Q

Define the term “Mise en Place” and clearly explain its importance in a kitchen

A

Means that chef should have at hand everything they will need to prepare and serve food in an organized and efficient manner. A proper Mise en place requires the chef to consider work patterns, ingredients list and tools and equipment needs.
-Planning the day’s activities can eliminate unnecessary steps and conserve resources

105
Q

Illustrate the importance of highlighting food quality and preparation through proper plating techniques

A

Customers eat with their eyes first and then their stomachs. First looks its best when prepared properly signifying high quality and enhances the texture, shape and color of the food.

106
Q

What needs to considered to make a plate balanced?

A

careful consideration of the shapes, colors, textures and arrangements of food on the plate

107
Q

What do shapes bring to a plated dish?

A

For visual interest and drama, combine a variety of shapes on a plate (round meat, oval potatoes, long spears of vegetable)

108
Q

What do colors bring to a plated dish?

A

Foods of different colors should be served together or use color as a garnish of a monochrome dish (like lobster).

109
Q

What do textures bring to a plated dish?

A

efers to the sensation perceived when eating a food as well as the appearance of the surface of the food (crispy, crumbly, grainy, flaky, smooth or creamy).

110
Q

What is the difference between a stock and sauce

A

Stocks are made from a combination of bones, mirepoix vegetables seasonings and water and sauce are a liquid were a thickening agent is added.

111
Q

What are the 4 different types of stocks?

A

White, brown, fish/Fumet and Court Bouillon

112
Q

What is a white stock?

A

made from simmering chicken, veal or beef bones in water, vegetables and seasonings

113
Q

What is a brown stock?

A

made from chicken, veal, beef or game bones and vegetables that are caramelized before simmering in water with seasoning

114
Q

What is a fish/fumet stock?

A

made from slowly cooking fish bones or crustaceans shells and vegetables without coloring them in water with seasoning. Fumet adds wine and lemon juice

115
Q

What is a Court Bouillon stock?

A

made from simmering vegetables and seasonings in water and an acidic liquid is added (vinegar/wine).

116
Q

What are the steps in making stock

A

1) Start in cold water
2) Simmer the stock gently
3) Skim the stock frequently
4) Strain the stock carefully
5) Cool the stock quickly
6) Store properly
7) Degrease the stock

117
Q

What are the mother sauces?

A

Bechamel
Veloute
Espagnole
Tomato
Hollandaise

118
Q

How is a bechamel sauce made?

A

Modernly made by thickening scalded milk with a white roux and adding seasonings. Used with vegetables, eggs and potatoes

119
Q

How is a veloute sauce made?

A

thickening a white stock or fish stock with a roux

120
Q

How is an espagnole sauce made?

A

a brown stock which brown roux, mirepoix and tomato puree is added

121
Q

How is a tomato sauce made?

A

Classically made with tomatoes, vegetables, seasonings, white stock and thickened with a blond roux but modernly made with tomatoes, herbs, spices, vegetables and other flavoring ingredients pureed together

122
Q

How is a hollandaise sauce made?

A

An emulsion made with egg yolks, warm butter, water and lemon juice/ vinegar

123
Q

What are the 7 base soups?

A

Clear, consomme, cream, puree, bisques, chowders, cold

124
Q

How is a clear soup made?

A

all starts as a stock or broth and made is a similar fashion

125
Q

How is a clear soup made?

A

all starts as a stock or broth and made is a similar fashion

126
Q

How to broths differ from stocks?

A

Broths use pieces of meat and bones where stocks are just bones.

127
Q

how is a cream soup made?

A

made by simmering the main flavor ingredient in a white stock or thin veloute, then pureed/strained and cream is added

128
Q

How is a puree soup made?

A

Hearty vegetables or legumes are cooked in a stock or broth, then pureed to thicken. So thickening agent is used which sets it apart from a cream soup.

129
Q

How is a bisques made?

A

traditionally shellfish soups thickened with cooked rice but generally thickened with a roux. Can be made using a mixture the cream and puree preparation method
Crustacean shells are simmered in a cooking liquid, pureed and then returned to the cooking liquid and then strained after further cooking. Finally its thickened by adding cream and butter for richness

130
Q

How are chowders made?

A

Hearty soups with chunks of ingredients, milk or cream can be added and sometime a roux is used to thicken it. The procedure follows that of a cream soup except chowders are not pureed and strained before the cream is added.

131
Q

How are cold soups made?

A

simply a chilled version of a cream soup. There are two types of cold soups those that need to be cooked and those that don’t. Cold soups are usually thinner than hot soups and need more seasoning as the cold dulls the sense of taste

132
Q

Associated with Stock making, what does it mean to Sweat

A

to cook food in a pan (usually covered) without browning, over low heat until the item softens and releases moisture. Allows food to release it flavors more quickly.

133
Q

Associated with Stock making, what does it mean to deglaze

A

the swirl or stir a liquid in a sauce pan or other pan to dissolve cooked food particles remaining on the bottom; the resulting mixture often becomes the base for a stock

134
Q

Associated with Stock making, what does it mean to degrease

A

remove the fat from the surface of a liquid such as a stock or sauce by skimming, scraping or lifting congealed fat.

135
Q

Associated with Stock making, what does it mean to caramelize

A

browning of vegetables or meat evenly without burning them to add to a stock or sauce

136
Q

Associated with Stock making, what does it mean to remouillage

A

French for “rewetting”; a stock produced by reusing the bones left from making another stock, will not be as clear or as flavorful as the original stock. Often used when making glazes or in place of water when making stock

137
Q

Associated with Stock making, what does it mean to nage

A

serve as a light sauce or broth with fish or shellfish. Make with the cooking liquid, were herbs and aromatic vegetables are added then reduced slightly and strained.

138
Q

Associated with Stock making, what does it mean to glaze

A

the dramatic reduction and concentration of a stock. They are added to soups and sauced to increase and intensifies flavors

139
Q

How are purees made?

A

cooked or hot vegetables are pureed and added to another product (pumpkin pies) or used as their own side or sauce.

140
Q

How are salsas/relishes made?

A

A cold chunky mixture of herbs, spices, fruits and/or vegetables. Can be used as sauces for meat, poultry, fish and shellfish

141
Q

How are beurre blancs made?

A

emulsified butter sauce made without egg yolks, thinner and lighter than a traditional hollandaise or béarnaise.
-Made with shallots, wine and butter- shallots wine for flavor and butter for the sauce. Other herbs and seasonings can be added.

142
Q

How are compounds butters made?

A

Made by mixing any ingredient into soften butter and then chilled. Adds flavor and color to a dish but can also create a sauce.

143
Q

How are coulis made?

A

sauce made from fruits or vegetable puree that is strained before serving. Vegetable coulis can be served hot or cold and makes a great compliment for any savory dish. Healthier alternative to other sauces and it contains little to no fat. Fruit coulis are usually used in dessert applications.

144
Q

How are vegetable juice sauces made?

A

uice extraction from raw vegetables are thinner/smoother than purees and provides the purest, most pronounced flavor. These juices can be heater, reduced, flavored, enriched with butter, cream or stick. Good sauce for poultry, fish and vegetables.

145
Q

How are flavored oils made?

A

oils infused with other flavors to make an intense flavor that can be used as a garnish in small amounts.

146
Q

How are pan sauces made?

A

sauces made in the same pan that the meat was cooked in. Sauce gains flavor through the drippings of the pan and usually thickened by reduction and not by adding a starch

147
Q

What are the 8 ways to thicken a sauce or soup?

A

roux
cornstarch
arrowroot
beurre manie
liaison
emulsification
tempering
slurry

148
Q

What is a roux and what its purpose, benefits and disadvantages

A

a roux is made with equal parts flour and fat cooked together to form a paste.
i. Purpose- thicken hot soups and sauces
ii. Benefits- can be made ahead of time and used when needed
iii. Disadvantages- can cause clumps in the sauce, must be cooked to remove the raw flour flavor (approx. 20 mins)

149
Q

What is the purpose, benefits and disadvantages of using cornstach as a thickener

A

i. Purpose- thickening agent for hot and cold sauces and usually have a glossy sheen
ii. Benefits- about 1/2 is needed as compared to flour
iii. Disadvantages- sauces thickened will be less stable as cornstarch can breakdown and lose it thickening power after prolonged heat. Products should not be reheated

150
Q

What is the purpose, benefits and disadvantages of using arrowroot as a thickener

A

i. Purpose- thickens in the same manner as cornstarch
ii. Benefits- does not breakdown as easily as cornstarch and produced a clearer finished product
iii. Disadvantages- expensive

151
Q

What is the purpose, benefits and disadvantages of using beurre maine as a thickener

A

i. Purpose- thickening at the end of the cooking process, combination of soft whole butter and flour in equal amounts
ii. Benefit- add shine and flavor to the sauce

152
Q

What is the purpose, benefits and disadvantages of using liaison as a thickener

A

i. Purpose- does not thicken a sauce through gelatinization, made with egg yolks and heavy cream
ii. Benefits- Add smoothness and richness to a sauce with minimal thickness
iii. Disadvantages- eggs can curdle in the sauce

153
Q

What is the purpose, benefits and disadvantages of using emulsification as a thickener

A

i. Purpose- thicken sauce by forcing unmixable ingredients together (oil and water) into a creamy state. The action of stirring, whisking a sauce to incorporate the ingredients will produce an emulsion that is permanent, semipermanent or temporary

154
Q

What is the purpose, benefits and disadvantages of using tempering as a thickener

A

radually raising the temperature of a cold liquid such as eggs by slowly stirring in a hot liquid

155
Q

What is the purpose, benefits and disadvantages of using slurry as a thickener

A

a mixture of raw starch and cold liquid used for thickening.

156
Q

What is the sauce finishing technique- reduction

A

no thickening agent (starches or flavor-altering ingredients) are used, the sauce is allowed to cook and releasing moisture (steam) creating a thickened/ more concentrated final product.

157
Q

What is the sauce finishing technique- straining

A

smooths out the sauce by removing vegetables, herbs, spices or roux lumps from the cooking process.

158
Q

What is the sauce finishing technique- monet au buerre

A

“Mount with butter” the process of swirling or whisking whole butter into a cause to give it shine, flavor and richness

159
Q

Explain the emine knife cut

A

Thinly sliced

160
Q

Explain the chiffonade knife cut

A

Finely sliced or shredded leafy vegetables used as a garnish or a base under a cold presentation

161
Q

Explain the rondelles or rounds knife cut

A

easily make disk-shaped slices of cylindrical vegetables or fruits

162
Q

Explain the Brunoise knife cut

A

1/8 inch cube

163
Q

Explain the Macedoine knife cut

A

1/4 inch cube

164
Q

Explain the Pamentier knife cut

A

1/2 inch cube

165
Q

Explain the Carre knife cut

A

3/4 inch cube

166
Q

Explain the Paysanne knife cut

A

rough farmers cuts often considered 1/2 by 1/2 by1/81/4 inch

167
Q

Explain the Julienne knife cut

A

1/8th inch by 1/8th inch by 2-2.5 inches

168
Q

What is the Allimentte knife cut

A

a julienne like cut that is 1/8th by 1/8th by 3/4” or 1/16th by 1/16th by 1.5 inches

169
Q

What is the batonnet knife cut

A

a julienne like cute that is 1/4 by 1/4 2-2.5 inches

170
Q

What is the frite knife cut

A

a julienne like cut that is 1/2 by 1/2 by 3 inches

171
Q

What is the pont neuf knife cut

A

a julienne like cut that is 3/4 by 3/4 by 3 inches

172
Q

What is a tourne knife cut

A

8-16 sides blunt-end football shape

173
Q

What is a Chateau knife cut

A

a tourne the size of a large olive

174
Q

What is a A L’Anglaise knife cut

A

a tourne the size of a pigeon’s egg or large clove of garlic

175
Q

What is a fondante knife cut

A

a tourne the size of a regular egg

176
Q

What is a parisienne knife cut

A

1 3/4 inch diameter ball

177
Q

What is a noisette knife cut

A

ball the size of a hazelnut

178
Q

What is a diagonals or bias cut knife cut

A

elongated or oval-shaped slices of cylindrical vegetables or fruits. Similar to rondelles but the knife is held at an angle.

179
Q

What is a Obliques Cuts knife cut

A

small pieces with two angle-cut sides, mostly used with carrots or parsnips

180
Q

What is a lozenges knife cut

A

diamond shaped pieces, usually used with firm vegetables

181
Q

What are two ways of physical leavening

A

-Steam- trapping water in batter and cooking at high temperatures to create steam (popovers, cream puffs, pie crusts)
-Air- incorporated into batters to give rise during cooking

182
Q

What are the function of egg whites in baking

A

firm and leaven baked goods, custards and creams

183
Q

Function of egg yolks in baking

A

Add richness, flavor, leaven and thicken items. Enrich and tenderize yeast breads. Extend shelf life on some baked goods

184
Q

What is the temperature of thread stage of sugar?

A

236F

185
Q

What can be seen in the ice-water test of thread stage sugar

A

spins a 2” thread when dropped

186
Q

What are applications of thread stage sugar

A

sugar syrups, fruit liqueurs and jellies

187
Q

What is the target temperature for soft ball sugar stage

A

240

188
Q

What can be seen in the ice-water test of saft ball sugar stage

A

forms a soft ball

189
Q

What are the applications for soft ball sugar

A

fudge, fondant, pralines, buttercreams and meringues

190
Q

What is the target temperature for firm ball sugar stage

A

246

191
Q

What can be seen in the ice-water test for firm ball sugar

A

forms a firm ball

192
Q

What are the applications for firm ball sugar

A

creamy caramel candies

193
Q

What is the target temperature for a hard ball sugar stage

A

260

194
Q

What can be seen in the ice-water test for a hard ball sugar stage

A

forms a hard, compact ball

195
Q

What are applications for hard ball sugar stage

A

marshmallow, toffee, nougat, rock candy, gummy candy

196
Q

What is the target temperature for soft crack sugar stage

A

270

197
Q

What can be seen in the ice-water test for soft crack sugar stage

A

separates into a hard, but not brittle, thread

198
Q

What are the applications for a crack sugar stage

A

buttersctoch, taffy and candy apples

199
Q

What is the target temperature for hard crack sugar stage

A

300

200
Q

What can be seen in the ice-water test for hard crack sugar

A

separates into a hard, brittle sheet

201
Q

What are applications for hard crack sugar

A

lollipops, brittle

202
Q

What is the target temperatures for caramel

A

338

203
Q

What can be seen in the ice-water test for caramel

A

liquids turns dark brown in the pan

204
Q

What is the tang of a knife

A

the portion of the blade that fits inside the handle

205
Q

What is the bolster of a knife

A

where the blade meets the handle (its apart of the blade, not a separate collar)

206
Q

What is the spine of the knife

A

the not sharp edge of the knife opposite of were the blade cuts

207
Q

What are the scales of the knife

A

sits on either side of the tang

208
Q

What is the butt of the knife

A

the end of the knife opposite of the point

209
Q

What are measuring and portioning devices

A

scales, volumes measure (measure spoons, cups, liquid measuring cups), ladles, portion scoops, thermometers, timers

210
Q

What are the characteristics of copper cookware

A

an excellent conduct of heat that heats rapidly, evenly and cools quickly. Unlined copper pits are unsurpassed for cooking sugar and fruit mixture but are extremely expensive and requires a great deal of care. Copper might react with some foods so are traditionally aligned with tin or stainless steal. Copper can also be used to enhance conductivity in mix medium cookware

211
Q

What are the characteristics of aluminum cookware

A

most common commercial metal used in cookware as its light weight and is the best after cooper for conducting heat. However, aluminum is a soft metal and can damage easily and can easily react with many foods

212
Q

What are the characteristics of Stainless Steel cookware

A

SS is hard and durable but is a conducts and retains heat poorly. Useful for holding foods and for low-temperature cooking

213
Q

What are the characteristics of Cast Iron cookware

A

evenly distributes heat and holds high temperatures well. Often used as skillets or griddles but extremely heavy and brittle and must be properly conditioned and dried to prevent rusting and pitting

214
Q

What are the characteristics of Carbon Steel cookware

A

light-weight cousin to the cast iron and is an excellent conductor of heat. Good for frying pans as it heats rapidly. These pans must be conditioned and dried but with proper seasoning can develop a non-stick surface

215
Q

What are the characteristics of glass cookware

A

retains heat well but a poor conductor. Does not react with food and is good for microwave cooking. Rarely used in a commercial kitchen since they are easily broken

216
Q

What are the characteristics of cermaics cookware

A

Primarily for baking dishes, casseroles and baking stones. Conduct heat uniformly and retains temperatures well. Ceramics can be easily cracked or chipped including quick changes in temperatures

217
Q

What are the characteristics of plastic cookware

A

frequently used in commercial kitchens for food storage and service but can’t be used for heating or cooling except in a microwave. Made of phenolic resin so easy to clean, relatively inexpensive and rigid but can crack or shatter

218
Q

What are the characteristics of enamel cookware

A

not to be used for cooking because can easily chip or crack allowing a good place for bacterial growth. The chemical used to bond the enamel can cause food poisoning

219
Q

What are the characteristics of silicone cookware

A

heat-resistant polymer used to make flexible bakeware and kitchen tools. Is a poor conductor of heat but can withstand temperatures from freezing to 485F. Great for chocolate or candy work

220
Q

What are the characteristics of nonstick (teflone or silverstone) cookware

A

does not affects the metals ability to conduct heat but provides a slippery, nonreactive finish that prevents foods from sticking and allows for less fat to be used in cooking.

Certified Culinary Scientist (6 decks)

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