culinary final

What are types of stocks?

White (No browning of bones), Brown (brown bones before), Fumet (fish), and vegtable

Steps to making stock

Combine bones with cool liquid covering by 2 in

bring to slow simmer

skim the liquid

add the mire poix

add a sachet d’epices

strain the stock

cool

Bouquet Garni

Herbs and vegetables tied together with string

Sachet d’epices

Herbs and spices tied in cheese cloth

Oignon Brulee

a charred onion for color and flavor

Mire Poix

aromatic vegetables used to provide subtle background flavor

Roux

Thickener made of 60% flour 40% fat

Slurries

thickener made of arrowroot, cornstarch, rice flour or tapioca flour and liquid

Liaison

egg yolks and cream used to enrich and thicken sauce

Clarified butter

butter without milk solids and water

Types of soups

cream based, broth based, pureed, consomme

Raft

floating mass on surface of liquid (in consomme) when egg whites are added

Consomme

a clear flavorful broth made by clarifying via egg whites

bisque

thick creamy soup

mother sauces

Bechamel, Veloute, Espagnole, Hollandaise, Tomato

Espagnole

Brown sauce made from brown stock, mire poix, tomatoes, and thickened with roux

Bechamel

White sauce made from white roux with milk

Hollandaise

creamy sauce made from egg yolks, butter, and lemon juice

Tomato

A sauce made from a base of tomatoes

Veloute

Light stock and roux

jus lie

thickening meat juice into a sauce

derivative sauces

sauces made from mother sauces by adding ingredients

derivative sauce examples

Behcamel→Mornay

Veloute→Allemande

Espagnole→Bordelaise

Tomato→Tomato Basil

Hollandaise→Bernaise

Contemporary sauces

Modern sauces, don’t fit into mother sauce categories (BBQ, Tartar Sauce, Sweet and Sour, Soy Sauce)

Conduction

movement of heat from one item to another through direct contact (Pan)

Convection

Transfer of heat through fluid, liquid or gas (convection oven, deep fryer)

Radiation

energy transferred by waves of heat or light striking the food (microwave)

Effects of heat

Proteins coagulate, starches gelatinize, sugars caramelize, water evaporates, fats melt

Broiling

Dry-heat from overhead source

Grilling

Dry-heat source from beneath food

Roasting and Baking

Dry-surround food with dry heated air in closed environment.

Sauteing

Dry-conduction to transfer heat from hot pan to food (little fat)

Pan-Frying

Dry-conduction to transfer hot pan to food, using moderate amount of fat.

Deep-Frying

Dry- conduction and convection to heat food submerged in hot fat (temps up to 400 degrees)

Poaching

Moist-heat transferred from liquid to food (160-180 degrees)

Simmering

moist-transfer heat from liquid to food (185-205 degrees)

Boiling

moist-transfer heat from liquid to food using large amounts of rapidly bubbling liquid.(212 degrees)

Steaming

moist-transfer heat from steam to food.

Braising

combination-usually large pieces, usually cheaper cuts of meat, sear in pan and then cook in hot liquid

Stewing

combination-uses smaller peices of food, first cooked by browning in fat and finished in liquid

Taste and texture of dry methods

crispy texture, more caramelization

Taste and texture of moist methods

more moist, less crispy

Taste and texture of combination methods

more tender and flavorful

SBP

“standard breading procedure”“Dip in flour, egg wash, bread crumbs

Marbling

The amount and distribution of intramuscular fat in meat.

cross-hatch markings

char lines of meat of other grilled foods

Main ingredients of pasta

Durum wheat, water, eggs

Pasta examples

Rotelle (wheele chaped) Fusilli (long, thick, corkscrew) Tortellini (Rinshaped “belly button”) Rigatoni (Tube)