Culinary Cooking Techniques and Principles

These flashcards cover key concepts related to cooking temperatures, dairy cooking techniques, cheese types, meat cuts, seafood safety, egg preparation, mixing methods, leaveners, and gluten development.

Internal cooking temperature for poultry

165°F

Internal cooking temperature for ground meats

160°F

Internal cooking temperature for beef, pork, veal, lamb (steaks/roasts)

145°F with a rest time

Internal cooking temperature for fish

145°F

Prevention method for scorching milk

Use low heat and stir constantly.

Prevention method for curdling milk

Avoid high heat or acid with high heat.

Prevention method for skin formation on milk

Cover or stir regularly.

Prevention method for boiling over milk

Monitor closely and use a heavy pot.

Categories of cheese

Fresh (ricotta), soft (brie), semi-soft (mozzarella), hard (cheddar), blue-veined (gorgonzola).

Definition of primal cuts

Large sections of meat such as chuck, loin, rib, and round.

Definition of retail cuts

Smaller portions of meat sold to consumers, like ribeye, sirloin, or brisket.

Signs of safe seafood

Clear, bulging eyes, firm flesh, mild scent, and moist appearance.

Signs of unsafe seafood

Dull eyes, slimy skin, or strong fishy odor.

Stabilizing egg foams technique

Use fresh eggs, beat in a copper, glass, or stainless steel bowl, add acid and sugar gradually.

Hard-boiled egg preparation

Simmer eggs for 9-12 minutes, then cool in ice water.

Fried egg preparation

Cook in oil or butter over medium heat until whites are set.

Poached egg preparation

Simmer cracked egg in water with vinegar for 3-4 minutes.

Scrambled egg preparation

Whisk eggs, cook over low heat, stir gently until set.

Mixing methods for doughs and batters

Includes creaming, muffin, biscuit, and one-bowl methods.

Types of batters

Pour or drop.

Types of doughs

Soft or stiff.

Types of leaveners

Include air (whipping), steam, baking soda, baking powder, and yeast.

Gluten development

Formed by hydrating and mixing flour proteins.

Tougheners in baking

Include flour and eggs.

Tenderizers in baking

Include fat, sugar, and liquids.