Culinary Cooking Techniques and Principles

Internal Cooking Temperatures

• Poultry: 165°F
• Ground Meats: 160°F
• Beef/Pork/Veal/Lamb (steaks/roasts): 145°F (with a rest time)
• Fish: 145°F

Problems When Cooking Milk & Prevention

• Scorching:

  • Causes: High heat.
  • Prevention: Use low heat and stir constantly.

• Curdling:

  • Causes: High heat or introducing acid into high heat.
  • Prevention: Avoid high heat with acidic ingredients.

• Skin Formation:

  • Causes: Exposure to air during cooking.
  • Prevention: Cover the pot or stir regularly.

• Boiling Over:

  • Causes: Too much liquid or rapid boiling.
  • Prevention: Monitor closely and use a heavy pot.

Types of Cheese

• Fresh Cheese: Ricotta
• Soft Cheese: Brie
• Semi-soft Cheese: Mozzarella
• Hard Cheese: Cheddar
• Blue-veined Cheese: Gorgonzola

Retail and Primal Cuts of Meat

• Primal Cuts: Large sections of meat such as:

  • Chuck
  • Loin
  • Rib
  • Round

• Retail Cuts: Smaller portions sold to consumers like:

  • Ribeye
  • Sirloin
  • Brisket

Seafood Safety

• Characteristics of fresh seafood:

  • Clear, bulging eyes
  • Firm flesh
  • Mild scent
  • Moist appearance

• Avoid fish with:

  • Dull eyes
  • Slimy skin
  • Strong fishy odor

Stabilizing Egg Foams

• Use fresh eggs.
• Beat in a copper, glass, or stainless steel bowl.
• Add acid (like cream of tartar or lemon juice) and sugar gradually to stabilize the foam.

Egg Preparation Methods

• Hard-boiled: Simmer eggs for 9-12 minutes, then cool in ice water.
• Fried: Cook in oil or butter over medium heat until whites are set.
• Poached: Simmer cracked egg in water with vinegar for 3-4 minutes.
• Scrambled: Whisk eggs and cook over low heat, stirring gently until set.

Mixing Methods and Types of Doughs/Batters

• Mixing Methods:

  • Creaming
  • Muffin
  • Biscuit
  • One-bowl

• Types of Batters:

  • Pour batters
  • Drop batters

• Types of Doughs:

  • Soft doughs
  • Stiff doughs

Leaveners

• Leaveners induce rising in baked goods:
  • Air (whipping)
  • Steam (produced from moisture and heat)
  • Baking soda
  • Baking powder
  • Yeast

Gluten Development

• Formation: Gluten is formed by hydrating and mixing flour proteins.
• Tougheners: Flour and eggs increase toughness.
• Tenderizers: Fat, sugar, and liquids help keep products tender.