Basic Culinary #2
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| Albumin | Protein in the egg white.
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| Remouillage | Reusing the bones left from another stock by adding fresh mirepoix, a new sachet and enough water to cover the mirepoix and bones. Not as clear or flavorful as the original stock.
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| Chiffonade | Ribbon-like cut of a leafy vegetable.
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| Glace | Reduced stock to a syrupy consistency; Glaze
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| Marinating | Soaking meat in a seasoned liquid to Flavor and Tenderize.
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| White Stock | Raw bones
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| Flavoring | Altering the natural flavor to something different.
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| Au Sec | Reduce to nearly dry.
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| Brown Stock | Caramelized bones.
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| Court Boullian | Poaching liquid used for fish and shellfish; Vegetable stock created by simmering vegetables and seasonings in water and an acidic liquid. (Ex. wine and vinegar)
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| Gelatin | Tasteless, odorless mixture of proteins extracted from boiling meat.
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| Cold Water | Maximizes flavor extraction.
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| Battonet | 1/4" x 1/4" x 2"
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| Bones | Most important ingredient in stock.
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| Vegetable Oil |
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| Sachet | Seasonings in a bag used to flavor stock; Standard dried thyme, parsley stems, cracked peppercorns, and cloves.
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| Small Dice | 1/4" x 1/4" x 1/4"
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| Concassee | Peeled, seeded and rough chopped.
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| Collagen | Water-insoluble protein found in the connective tissue such as skin, ligaments, tendons and cartilage: it yields gelatin when cooked with moist heat.
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| Sweat | To soften vegetables without browning.
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| Rinwa |
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| Veal | Calf/young cow.
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| Julienne | 1/8" x 1/8" x 2"
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| Fumet | Fish stock with wine and lemon juice added; strongly flavored, relatively colorless.
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| When to add whole spices. | At the beginning of cooking most stocks.
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| Cornstarch and water make what? | Slurry
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| When to use a balance scale. | When measuring liquids, eggs, flour.
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| Convection v.s. Convention temperature difference? | Convection is 25 degrees hotter.
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| Describe basic breading procedure. | Flour/Dredging...Egg wash...Bread crumbs...refrigerate 30mins to insure adhering.
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| How to make brown stock? | Caramelize bones, prepare mirepoix, prepare sachet, incorporate bones, mirepoix and sachet into stockpot and fill with cold water about 6" above bones. Bring to a boil and reduce to a simmer 6-8hr. Skim impurities, strain, vent, refrigerate.
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| How to vent a stock? | Place bricks in sink, place pot of stock on top of bricks, cover stock to pour ice in sink, uncover stock.
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| How to set up the 3-compartment dish sink? | soapy water...rinse sink...sanitation water
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| What is the temperature range for deep frying? | 300*F - 375*F
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| What do seasonings do? | Enhance natural flavors.
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| What are the primary seasonings? | Salt and pepper
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kford9790
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