Three types of heat transfer

• Conduction

• Convection

• Radiation

Most straightforward means of heat transfer. The movement of one item to another through direct contact. 

• Conduction 

Transfer of energy of heat through a fluid, which can be liquid or gas. Combination of conduction and a mixing in which molecules in a fluid move from a warmer area to a cooler one. 

• Convection: natural, mechanical  

Energy transferred by waves of heat or light striking the food. 

• Radiation; infrared cooking or microwave cooking 

The irreversible transformation of proteins from a liquid or semisolid state to a solid sate

• Coagulation 

The process by which starches granules are cooked. They absorb moisture when placed in a liquid and heated; as moisture is absorbed, the product swells, softens and clarifies lightly

• Gelatinization 

The process of cooking sugars; the browning of sugar enhances flavor and appearance of foods

• Caramelization  

The process whereby sugar breaks down in the presence of protein 

• Maillard reaction 

Responsible for the drying of foods during cooking 

• Evaporation 

Modernist cooking technique that uses low temp, moist-heat cooking methods similar to braising or poaching. 

• Sous vide 

Uses radiant heat from overhead source to cook foods. Temperature form the heat source can be as high as 2000F. Radiant heat from overhead cooks food, while the hot grate below marks it with attractive crosshatch marks. 

• Broiling 

Use a heat source below the cooking surface. Often identified by crosshatch markings 

• Grilling 

Process of surrounding a food with dry heated air in a closed environment (oven). Heat is transferred to the food’s surface and then penetrates the food by conduction. 

• Roasting and baking 

To moisten foods during cooking with melted fat, pan drippings, a sauce or other liquids to prevent drying and add flavor 

• Baste 

The cooking that occurs after a food is removed from a heat source; its accomplished by the residual heat remaining in the food. 

• Carryover cooking 

Dry heat cooking method that uses conduction to transfer heat from a hot saute pan to food with a small amount of ft. high temps are used and the foods are usually cut thinly ot into small pieces to promote even cooking

• Sauteing 

A variation a sauteing using a wok and keeping a consistent temperature 

• Stir-frying 

Similar to sauteing and deep fraying, heat is transferred by conduction from the pan to the food, in a moderate amount of fat. Foods are usually coated in breading. 

• Pan frying 

Uses conduction and convection to transfer heat to food in submerged fat. High temperatures up to 400F cook food more quickly and allows food surface to brown

• Deep- frying 

2 methods of deep frying

• Basket and swimming

The length of time it takes a cooking medium such as fat or water to return to the desired cooking temp after food is submerged in ti

• Recovery time 

Chemical process that adds hydrogen to oil, turning a liquid into a solid (margarine is hydrogenated vegetable oil) 

• Hydrogenation

What temp does clarified butter melt and smoke?

• Melt: 92-98F/33-36C 

• smoke : 335-380F/168-193C

A moist heat method that uses convection to transfer heat from a liquid to food. Often associated with delicately flavored foods that do not require lengthy cooking times

• Poaching

What is court bouillon?

• A liquid in which fish or vegetables are poached; made by simmering vegetables and seasonings in water and an acidic liquid such as vinegar or wine 

The liquid used for shallow poaching; flavors food when cooked in it

• Cuisson

The two types of poaching

• Submersion and shallow poaching

Another moist-heat cooking method that uses convection to transfer heat from a liquid to a food. It is often associated with foods that need to be tenderized through long, slow, moist cooking, such as less tender cuts of meat

• Simmering

Moist heat cooking method that uses convection to transfer heat from a liquid to a food. It uses large amounts of rapidly bubbling liquid to cook foods quickly.

• Boiling

Moist heat cooking method that uses heated water vapor to cook desired food

• Steaming

French for stock or base; the concentrated juices, drippings and bits of food left in pans after foods are roasted or sauteed; it is used to flavor sauces made directly in the pans in which foods were cooked

• Fond

Type of stock made by simmering chicken, veal, or beef bones in water with vegetables and seasonings. The stock remains relatively colorless during the cooking process

• White stock

Type of stock made from chicken, veal, beef, or game bones and vegetables, all of which are caramelized before being simmered in water with seasonings. The stock has a rich, dark color

• Brown stock

Simmering vegetables and seasonings in water and an acidic liquid such as vinegar or wine

• Court bouillon

4 basic ingredients of a stock

• Bones, vegetable mixture, seasonings, and water

Also known as gristle; a tough elastic, whitish connective tissue that helps give structure to an animal’s body

• Cartilage

Tissue found throughout an animal's body that binds together and supports other tissues such as muscles

• Connective tissue

A protein found in nearly all connective tissue; it dissolves when cooked with moisture

• Collagen

A tasteless and odorless mixture of proteins (especially collagen) extracted from boiling bones, connective tissue, and other animal parts; when dissolved in a hot liquid and then cooled, it forms a jelly-like substance used as a thickener and stabilizer

• Gelatin

A standard mirepoix plus diced smoked bacon or ham and, depending on this dish, mushrooms and herbs; sometimes called an edible mirepoix, it is usually cut more uniformly than a standard mirepoix and left in the finished dish as a garnish

• Matignon

Formula for standard mirepoix

• 2 parts / 50% onion

• 1 part / 25% carrots

• 1 part / 25% celery

Formula for white mirepoix

• 2 parts / 50% onion

• 1 part / 25% celery

• 1 part / 25% parsnips/leeks

To remove fat from the surface of a liquid such as a stock or sauce by skimming, scraping, or lifting congealed fat

• Degrease

French term for ‘rewetting’; a stock produced by reusing the bones left from making another stock

• Remouillage (rhur-moo-yahi)

To swirl or stir a liquid (usually wine or stock) in a saute pan or other pan to dissolve cooked particles remaining on the bottom; the resulting mixture often becomes the base for a sauce

• Deglaze

To cook a food in a pan (usually covered), without browning, over low heat until the item softens and releases moisture; doing this allows the food to release its flavor more quickly when cooked with other foods

• Sweat

And item that is a dramatically reduced and concentrated stock to create a thick, almost syrupy liquid

• Glaze

2 categories of hot sauces

• Mother or leading sauces

• Small or compound sauces

5 mother sauces

• Bechamel

• Veloute

• Espagnole (brown)

• Tomato

• Hollondaise

Sauces that use purees of fruits or vegetables as their base

• Coulis

The consistency of a liquid, usually a sauce, that will coat the back of a spoon

• Nappe

3 types of roux

• White

• Blond

• Brown

What is the composition of roux?

• Equal parts flour and fat

A mixture of raw starch and cold liquid used for thickening

• Slurry

A combination of equal amounts, by weight, of flour and soft whole butter. This is used for quick thickening at the end of the cooking process. The butter also adds shine and flavor to the sauce as it melts

• Beurre manie

Gradually raising the temperature of a cold liquid such as eggs by slowly stirring in a hot liquid

• Tempering

A mixture of egg yolks and heavy cream; which adds richness and smoothness with minimal thickening.

• Liaison

The process by which generally unmixable liquids, such as oil and water, are forced into a uniform distribution

• Emulsification

Cooking a liquid such as a sauce until its quantity decreases through evaporation

• Reduction

3 types of emulsified sauces

• Permanent

• Semi Permanent

• Temporary

The process of swirling or whisking whole butter into a sauce to give it shine, flavor, and richness

• Monté au Beurre

An intermediary sauce made by adding lemon juice and a liaison to chicken or veal veloute

• Allemande

An intermediary sauce made by adding cream to chicken veloute

• Supreme

5 common Bechamel sauces

• Cheese, cream sauce, mornay, nantua, soubise

3 common small fish Veloute sauces

• Bercy, cardinal, normandy

Small Allemande sauces

• Aurora, horseradish, mushroom, poulette

Small Supreme sauces

• Albufera, hungarian, ivory

11 common small brown sauces

• Bordelaise, chasseur, chateaubriand, chevreuil, madeira, marchand de vin, mushroom, perigueux, piquant, poivrade, robert

(gas-streak) caramelized sugar deglazed with vinegar; used to flavor tomato or savory fruit sauces

• Gastrique

To melt and clarify fat OR to cook meat in order to remove the fat

• Render

3 common small tomato sauces

• Creole, spanish, milanaise

5 common hollandaise sauces

• Bernaise, choron, foyot, grimrod, mutaise, mousseline

Browning or glazing a food, usually under a salamander or broiler

• Glacage

French for melted butter, ut us often served over steamed vegetables such as asparagus or poached white fish

• Beurre fondu

French for black butter, used to describe whole butter cooked until dark brown (not black), sometimes flavored with vinegar or lemon juice, capers and parsley and served over fish, eggs, and vegetables

• Beurre noir

French for brown butter, used to describe butter cooked until it is a light brown color, it is flavored and used in the same manner as beurre noir

• Beurre noisette

Cooked until nearly dry

• Au sec

Incorporating various seasonings into softened whole butter.

• Compound butters

A sauce made from meat or poultry juices combined with a liquid and thickening agent, usually made in the pan in which the meat or poultry was cooked

• Gravy

A sauce made from a puree of vegetables and/or fruit, may be served hot or cold

• Coulis

A sweet and sour condiment made of fruits and/or vegetables cooked in vinegar with sugar and spices, some of these are reduced to a puree, whereas others retain recognizable pieces of their ingredients

• Chutney

A sauce made from a concentrated vegetable juice

• Essence

To  separate liquid from solids without disturbing the sediment by pouring off the liquid; vintage wines are often gone through this process to remove sediment

• Decant

A temporary emulsion of oil and vinegar seasoned with salt and pepper

• Vinaigrette

What broths are used in clear soups?

-meat,poultry,game fish,or vegetables

What are thick soups?

-cream and  puree

What are puree soups made from?

-starchy vegratvles, or legumes 

What is one step that is important when preparing soups?

-Garnishing 

What is oigon brule?

-French for Burnt Onion: made by charring onion halves; used to flavor and color stocks and sauces.

What is raft? 

-Crust formed during the process of clarifying consomme; it is composed of the cleearmeat and impurities from the stoc, which rise to the top of the simmering stock and release additional flavors.

What is render? 

-To melt and clarify fat