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Food Basics 6 (CSCA)

CSCA - Moist Heat Cookery

TermDefinition
AGING A process by which beef is held under controlled temperatures for a period of time. This allows enzymatic activity to degrade complex proteins, changing flavor and tenderness.
AUTOLYSIS Final stage in aging in which the cell tissues break down by a self-produced enzyme causing a gradual loss of water.
BARDING Pieces of fat or bacon fastened onto lean cuts of meat to add moisture and/or flavor.
BLANQUETTE A rich, creamy stew made with veal, chicken or lamb, mushrooms, and small white onions. The name comes from the French word blanc, meaning white.
BRAISE A low and slow moist heat cooking method starting with fond de braise, braising medium, inverted lid, and an oven temperature of 325ºF.
BRAISING MEDIUM The braising medium is the liquid in the braise, e.g., stock and wine. This liquid becomes the sauce.
COLLAGEN The connective tissue that benefits from long, slow, moist heat cooking methods. With liquid the collagen will break down into gelatin.
CONNECTIVE TISSUE The fibers that interlace the meat providing support and holding the muscle together. The two affecting the cook are collagen and elastin.
ELASTIN The connective tissue that is not broken down when cooked.
FOND DE BRAISE “Foundation of Braising.” The aromatics used in a braise.
FRICASSEE Usually cooked in liquid without preliminary browning.
INVERTED LID Foil, shiny side down, must touch meat and braising medium, and come up to the top of the braising pot. It prevents moisture and steam loss.
LARDING Pieces of fat or bacon, cut into lardoons, deposited inside lean meat with a lardoire to add moisture and/or flavor.
MOIST HEAT COOKERY Cooking with moisture. i.e.: Steaming, Braising, and Poaching.
POT ROASTING A form of braising. It uses a smaller amount of liquid. The browning takes place at the end of cooking.
STEER Castrated male raised for beef.
STEWING A sub-category of braising. It requires less time than braising and uses more water. Vegetables are added at the end of the cooking process, usually in increments according to cooking times.
SWISSING Braising using tomatoes, tomato sauce, or tomato paste. The acid in tomatoes aids in tenderizing.
Created by: CSCAStudy