Leiths theory

Baton

Sticks of vegetable

Brunoise

Cubed

Dice

Smaller cubes. Can be small, medium or large.

Paysanne

Mixture of vegetables cut into flat square shapes.

Alummette

Potatoes cut into matchsticks.

Jardiniere

Carrots, turnips and french beans cut into matchstick shapes.

Baine Marie

Also know as a double boiler and provides a source of indirect heat. The bowl should not touch the water.

What shelf in the oven does custard go in?

Bottom third

What is the chalaza?

The thick inner white that is twisted like a rope holding the yolk in place.

What does a lion stamp on an egg mean?

It is salmonella free

Bauveuse

Slightly uncooked center of an omelette or a soufflé

Close Covering

Put sling film onto the surface of the food to prevent a skin forming.

Why would you use granulated sugar in Lemon Curd?

It is less processed

Emulsion

Subsense of oil in another liquid

What is mayonnaise?

A stable emulsion of egg yolk oil and vinegar and a mother sauce.

Localised Stirring

When you only stir the ingredients closest to the spoon, rather than the whole bowl.

What is a simmering egg?

Boiling an egg by putting it into simmering water and then timing from the time of immersion.

How would you hard boil an egg using the simmering method?

Cook for 8-9minutes from time of immersion.

How would you cook a medium boiled egg using the simmering method?

Cool for 5-6.5 minutes from time of immersion.

How would you cook a soft boiled egg using a

Cook for 3.5-4.5 minutes from time of immersion.

How do you cool down a boiled egg?

Put it in a drive and run cold water over it. It is then peelable.

What is the cold water boiled egg method?

Time from when the pan starts to bubble

How would you boil a soft egg using the cold water method?

Cook for 0.5-1 minutes from when bubbles begin to appear

How would you boil a medium egg using the cold water method?

Cook for 1.5-2 minutes from when bubbles start to appear

How would you boil a hard egg using the cold water method?

Cook for 3-3.5 minutes from when bubbles start to appear

How would you prove a pan?

Handful of salt, glug of water and put the pan on the highest heat. Wait until it is smoking and then wipe the pan.

How to identify a fresh egg

When cracked, the white of the egg shouldn't spread enormously and the egg should have a body. The yolk should float on top of the white. When put in water a fresh egg will sink due to the air sac being small. It is small due to less air exposure, and the air hasn't been absorbed.

Stock

A flavorful liquid made by gently simmering bones and/or vegetables. It is used in the making of sauces, stews, soups and braised dishes. Bones give a richness to the stock due to the gelatine in them.

Rules of Stock Making

Vegetables must be of an appropriate size. Never add salt or flour. Do not stir. Don't use starchy vegetables. Always add cold water, otherwise the stock will boil. Make sure the ring on the hob distributes and even flame. Bones should be as fat free as possible to reduce grease. Always start in cold water. Do not boil. Can keep for 3 days in fridge of 3 months in freezer.

Depouller

Adding cold water to solidify scum so that it can be skimmed.

Beef, Veal and Lamb Stock

Takes 6-8 hours. Herbs such as parsley, thyme, bay leaves can be added. Thyme goes with lamb really well. Black Pepper can be added to meat stock.

Brown Chicken Stock

Takes 4-6 hours. Put carcasses in the top third or the oven at 200 or 210 degrees for 1 hour to roast in order to remove more fat so there is less to skin and enrich the colour. Overall brown stock is likely to be sweeter. Brown the vegetables prior to adding them to the stock. You must stick to the quantity given in the recipe otherwise it can become too sweet. Some add tomato puree to the vegetables for flavour. Can keep the skin of the onion on for brown stock to enhance the colour. In brown stock you can add the vegetables and caucus at the same time.

White Chicken Stock

Takes 2-4 hours. Can add leek or celery, and carrots and onions. Mushrooms could also be added but aren't usually yin the stock. If you use too much leek it can give the stock a green tinge. Remove the skin of the onion to prevent it colouring the stock. Don't add any vegetables to white stock until you have done at least one round of skimming. Parsley stalks can be added but not parsley leaves as they will disintegrate.

Fish Stock

Takes 20-30 minutes, if cooked for longer it can go bitter . Fish frames should be fresh as they contain a high number of active enzymes, which prevent it rotting quickly. Only one head should be used for every 5th fish in stock, in which case remove the gills from the head. Fish stock is more cloudy due to flesh still being on the bones. Only use flat or round white fish for stock. Remove all the blood and use an old knife and scissors to cut the fish frame into shape. Smaller pieces of veg can be used. Add fennel or aniseed to fish stock for extra flavour as well as parsley stalks and thyme. Tarragon can be added to fish stock and only use white pepper (not black).

Vegetable Stock

Takes 30 minutes. This stock doesn't need skimming. Adding too much carrot can make it sweet. Bring the cold water to a simmer.

Game Stock

Takes 3 hours.

Shellfish Stock

Takes 30-40 minutes.

Sweating

To cook gently in butter or oil to allow the vegetables to in its own juices. This usually requires a cartouche. Do this on a low flame and if any vegetables burn, remove the burnt bits and continue to cook.

Cartouche

A cartouche is made using greaseproof paper. It needs to be fitted to the pan and scrunched up, then run under water before covering vegetables and topping with a pan lid.

How to test if onions are cooked

They should disintegrate when piège between your fingers.

Vichysoisse Soup

This is a cream, onion, leek and potato soup which is typically served cold. It should be of a single cream consistency.

Potage

Unthickened stews based on french recipes. This can involve meat, veg or grains. An example of this is french onion soup.

Flour is Stocks and Stews

Flour can be used as a thickener for gravy and for white sauce. It is often made in a roux and liquid is gradually added to it. The flour must be cooked off for a minute before anything else is added. Beat all the time to ensure it doesn't go lumpy.

Puree

Based on ingredients first cooked with stocks which are then pureed and strained for a smooth soup with thin to medium consistency.

Cream Soups

These are based on purees which then get double cream added to them.

Bisques

Fish flavoured stocks with cognac and cream

Chunky Soup

Soups with chunks in

Cold Soup

For example; Vichyssoise

Broth

Boiled meat with stock

Consommes

Thin, clear soups which are rich in flavour, fat free and in a clarified stock. They can be cold or jellied.

Blender Rules

Never blend a very hot liquid. Never fill more than half of the blender at a time. Never look into the blender. Always keep the lid on. Start with little liquid and just add as required. Never blend potato.

Why can egg can clarify stock / filter stock

The egg protein traps impurities too small to be caught by a stranger.

Roux

Equal quantities of butter and flour used to thicken a know quantity of liquid.

Rechauffier

A dish which is previously cooked and then reheated.

Liaison

Ingredients that mind and thicken sauces.

Grantiner

To sprinkle a dish with breadcrumbs/cheese to grill until brown.

White Sauce

20g Butter, 20g Flour, 300ml milk. Cook on a medium to low heat and it should have a coating consistency which holds to the back of the spatula when it's done.

Batters

Batters can be made in advance and should be chilled for no less than 30 minutes. This allows the starch cells to swell, producing a lighter finish. Adding oil gives a slick finish.

Gallets

Pancakes made with buckwheat flour.

Points to remember about sauce making

Use heavy based saucepans for an even distribution of heat and to prevent splitting. Use the best ingredients. Keep warm using a bain marie.

How to enhance shine in sauce

Enhance shine by sieving the mixture.

What does salt draw out?

Moisture

How do you prevent avocado from browning?

Add some lemon juice.

What texture does strong/bread flour have?

It has a chewy open texture due to having a high protein content.

What is Gluten?

Glutatrin + Gloydin \= Gluten

Differences between fresh yeast and fast action yeast

Fresh yeast: white & not crumby. It smells. Fast action yeast: small packet and easy to use.

What is whole meal flour made of?

The whole bran of wheat.

What is white flour made of?

Just the germ of the wheat grain.

What are the ratios of yeast if substituting one kind for another?

5g fast action : 10g dried : 20g fresh

What kills yeast?

Excess heat, alcohol, sugar, salt, fat and alcohol inhibit.

What makes yeast thrive?

Food, warmth and moisture.

What does the salt do in bread?

Salt gives flavour and controls the yeast. It is important to measure out the salt quantity.

Why do you not need to add sugar to bread?

There is natural sugar in the flour.

How do you know when the dough for bread is fully combined?

It will stick to a wooden spoon like a lollipop.

Why do you knead bread dough?

To active the yeast and develop gluten. It also makes sure there is an even distribution of ingredients.

What are the perfect conditions for kneading bread?

Clean hands and best to knead in a sticky surface. Put a pinch of flour underneath the dough, across the table. The wetter the dough the better.

How can you tell if bread dough has been kneaded enough?

Pull the sides in and around to create tension. Poke the dough lightly with your finger and the dough should bounce back.

How do you know when bread is fully cooked?

When poked, it should stay indebted at the side.

What are the best oven conditions for bread?

200 degrees, top third of oven.

Why do you oil the cling film that covers bread whilst it proves?

To keep in moisture.

Is it better to use parchment paper of greaseproof paper to line tins for bread?

Parchment Paper

Why should you scold milk before adding it to bread dough?

Milk contains an enzyme that destroys gluten so by a scolding it you burn off this enzyme.

Blanch

To part cook in boiling water

Refresh

To plunge bleached vegetables into cold/iced water to stop the cooking and set the colour.

Concasse

Fine, even dice. Usually tomorrow fresh cut into squares and diamonds.

Al dente

Is soft but still has a bite to it

Brassicas & Leafy Greens

Cabbages and broccoli

Legumes, Pods and Pulses

Peas, Chickpeas and Lentils

Salad

Endive, Rocket, Frisse

Roots and Tubers

Potatoes

Onion Family

Leeks are also included in this

Vegetable Fruits

Courgette and avocados and tomatoes

Fungi

Mushrooms and Truffle

Quantities of vegetables per person

French beans: 55g, Fresh Peas: 55g, Spinach: 340g

What size should pancetta lardons be?

Full length of the cut of the belly.

Why would you blanch green vegetables without the lid?

To prevent discolouring

How would you test if broccoli is cooked?

Cut stalk at an angle with a blunt knife

Why is tenderstem broccoli more expensive?

Because it is harder to grow

Why would you only use sesame oil towards the end of cooking or for quick frying?

It burns quickly

Name a herb that does need washing before use

Coriander because it is kept in soil