Midterm review culinary

Cusine classique

A cusine created by Escoffier that refined Caremes unique style of French cuisine. Most of our recipes relate back to this cusine

Nouvelle cusine

A light and distinct flavor that fernand point created

Commercial

Profit

Non commerical

Non profit

Two food establishments types

Commerical and non commerical

Proper way to hold a knife

3 fingers under the handle, 2 fingers on the bolster, tip down, by your side, behind

Cross contamination

Occurs when one or .ore containments comes into contact with food during food prep or food storage

Chlorox

An ex of chem contaminant

Blood

An ex of bio contaminant

When preparing foods that will not be reheated to 165

When to use gloves?

What temperature is the danger zone and what happens if it stays in the danger zone?

40-140 F and it can develop bacteria

30 secs

By the board of health how long should you wash your hands for

HACCP

A systematic approach in identifying evaluating and controlling food safety hazards

What temp salmonella dies at

165

What temp all bacteria dies at

-50

What temp does all bacteria stop growing

0

Food should be reheated to

165

Grilling

Cooked by the radiant heat below the food

Sauteing

Uses the least amount of fat or oil resulting in well developed flavor

Deep frying

Submerging the product in hot fat or oil

Simmering

Generally associated with less tender foods which are cooked at slightly higher temperatures

Stewing

Usually has meat cut into a medium dice and is finished covered or uncovered on top of the stove

Boiling

Occurs at 212. Food is cooked completely submerged in a liquid

Braising

Used for tougher cuts of meat that are cut y large chunks, cooked for a long period of time and finished covered in the stove

Small dice

¼ x ¼ x ¼ in

Mediums dice

½ x ½ x 1/2

Large dice

¾ x ¾ x ¾ in

Battonet

¼ x ¼ x 2 in

Julienne

1/8 × 1/8 × 2 in

Creaming method

1. Cream butter and sugars

2. Add the eggs flavoring agents into the mixture

3. Slowly add the dry ings into the mixture until a dough forms

4. Scoop the batter into balls

Muffin merhod

1. Sift the dry

2. Whisk the dry

3. In a separate bowl mix the wet

4. Mix the wet and the dry with a spatula and gently fold it in

5. Scoop the batter into lined muffin tins

Biscuit method

1. Mix all the dry

2. Cut into the butter into the dry until pea sized

3. Add cold liquid until a dough forms

4. Knead until well combined

Basic measurement

1 tbsp=3 tsps

1 c= 8 oz

1 pt=16 oz

1 qt=32 oz

1 gal=128 oz

1 lb=16 oz

Bechamel

Flavored milk with white roux and onion pique

Veloute

White stock thickened with a blonde roux

Espagnole

Brown stock, brown roux, flavoring agents and tomato product

Tomato

Tomato product, blonde roux, chicken stock and flavoring agents

Hollandaise

Egg yolk, lemon juice, water, tobacco and clarified butter

Stock

A flavorful liquid prepared by simmering meat, poultry, seafood/ vegs in water with aromatics until the flavors are extracted. Used as base for soups, sauces and other preps

Mirepoix proportions

50% onion, 25% carrot, 25% celery

Roux

A thickening agent made up of butter and flour that's cooked

Slurry

A thickening agent made up of Cornstarch and water

Clear souo

Made up of clear stock and other ings

Bisque

A soup usually with shellfish that's pureed

Cream

Soup with a dairy product as the main ingredient

Pureed

Has starchy vegetables or dried beans as the main ingredient

Chowders

Usually contains potatoes or starch as the main ingredient