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Carrolynne Hsieh
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Decks in this class (40)
Basic Quantities
Basic quantities for creme anglais,
Basic quantites for mayonnaise,
Basic quantities for 2 egg choux
14
cards
Eggs
Egg custard method and temperatur...,
What are signs that egg custard i...,
Why do we add water to omlettes
14
cards
Stocks
Timing for white chicken stock,
Timing for brown chicken stock,
Timing for fish stock
7
cards
Shortcrust Pastry
Basic method of making a shortcru...,
Why is the shortcrust pastry tough,
Why has the shortcrust pastry shrunk
7
cards
Sauces
Basic method of a white sauce,
What is a roux,
How long to cook a roux for
12
cards
Meat cooking
What cuts of meat are suitable fo...,
Rules of browning meat,
Why do we brown meat
12
cards
Bread
What is yeast,
What does yeast need in order to ...,
Stages of breadmaking and how to ...
26
cards
Meringues
Method of making french meringue,
Important mep points for meringue,
How to prepare a baking sheet for...
21
cards
Vegetables
What is blanching and refreshing
1
cards
Fish
Are round flat fish white or oily,
How to identify fresh fish,
How to tell if fish is cooked
9
cards
Choux Pastry
Basic method of making choux pastry,
How to mep for choux pastry,
How to prepare baking tray for ch...
7
cards
Cake
Basic methods of cake making exam...,
Mep for cake baking,
Why is the cake dense
13
cards
Sugar syrups and caramels
Reasons for sugar syrup crystalli...,
Rules of making a sugar syrup,
What kind of sugar to use for wet...
6
cards
Deep fat frying
Safety rules for deep fat frying,
Why do we paner
2
cards
Batters
Why do we rest batters,
How to make batter
2
cards
Methods of setting
Prep of moulds for pannacotta bav...,
Prep of moulds for jelly,
Rules of gelatine for both powder...
20
cards
Shellfish
What is a mollusc,
Example of gastropods,
Example of bivalves
16
cards
Game
What is the definition of game,
Why do we hang game meat,
What is the hanging method for fu...
16
cards
Ice Creams
What are the four methods of maki...,
Why do we churn custard based ice...,
Reasons ice cream isn t freezing ...
7
cards
French Pastry
Basic method to make pate sucree,
What is the oven temperature ands...,
What is the difference between pa...
10
cards
Offal
What to look for when buying offal,
What to look for when buying kidneys,
What to look for when buying livers
7
cards
Soufflés
What mep is required for souffles,
What temperature to cook a classi...,
Basic method of making a souffle
15
cards
Hollandaise
Why does hollandaise split,
Why has hollandaise not thickened,
What to do if hollandaise looks l...
8
cards
Espagnoles and Veloutes
Why do we brown flour for sauces,
Basic method for espagnole,
Basic method for veloute
8
cards
Pasta
What flour to use for pasta and why,
Basic method to make pasta,
Why is pasta dough too dry
4
cards
Preserving
Examples of fruit with high pecti...,
Examples of fruit with medium pec...,
Examples of fruit with low pectin...
7
cards
Fermentation/Plant based
What are the benefits to fermente...,
What are the safety practices to ...,
What is plant based eating
6
cards
Patisserie
What type of cake method is used ...,
How to prepare a cake tin for gen...,
What mep to do for genoise sponge
18
cards
Rough Puff Pastry
What is a detrempe,
Why should all ingredients be col...,
Basic method of making rough puff...
6
cards
Clearing
Rules of clearing,
What qualities are we looking for...,
What can go wrong in the clearing...
4
cards
Puff Pastry
Method of making puff pastry,
Rules to remember when making puf...,
Reasons a puff pastry could fail
8
cards
Mousselines
Why has a mousseline split
1
cards
Curing, Smoking & Brining
What of salt is typically used in...,
What are the differences between ...,
How does smoking preserve food
9
cards
Croissants
Why would croissants be bready ra...,
How to tell croissant is baked,
What would happen if croissants w...
7
cards
Petit Fours
What does to skin mean when makin...,
Method for making macarons,
Mep for making macarons
6
cards
Beurre Blanc
Method to make beurre blanc,
Why has beurre blanc split,
What can be added to beurre blanc...
3
cards
Sourdough
What are the 5 main ingredients o...,
Why do you complete a folding pro...,
What is the benefit of cooking a ...
7
cards
Terrines
What is a pate,
What is a terrine,
What is confit
5
cards
Chocolate
The three methods to temper choco...,
What type of chocolate should bet...,
Why do we temper chocolate
3
cards
Sous Vide
Benefits and limitations of sous ...,
Health and safety considerations ...,
Limitations of sous vide cooking
3
cards
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2024 Leith's Final Theory Exam
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