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T1 Hot Foods Review
| Question | Answer |
|---|---|
| What is the difference between a stock and a broth? | A stock uses bones, a broth uses meat |
| What is another name for "broth" | Bouillon |
| Mirepoix is made up of what three vegetables and in what ratio of each? | 2 parts onion, 1 part carrot, 1 part celery |
| What is a bouquet garni? And what is it used for? | It is a bundle of aromatics used to flavor stocks, broths, soups, stews and sauces. |
| What 5 ingredients are typically found in a bouquet garni? | parsley stems, peppercorns, garlic, bay leaf, and thyme sprigs |
| Bones for stock are prepared which two ways? | Roasting and blanching |
| Why don't we stir a stock while its cooking? | It makes it cloudy |
| When should you add aromatics to a stock or broth? | An hour before its done |
| A brown stock gets its color from... | Roasted bones and sometimes tomato paste |
| What is a fumet? | A fish stock |
| The main characteristic of a consomme is? | Clarity |
| When making a consomme what is the function of the raft? | To act as a filter for the cloudy stock |
| Which knife cut is typically used with garlic? | Mince |
| What is Maillard Reaction? | A reaction that happens when heat is applied to sugars and proteins to cause browning |
| What is broiling? | A dry heat cooking method, using the top element of the oven. It is a quick-cooking method used on lean proteins. It is often called the opposite of grilling. |
| What does "saute" mean? | To jump |
| What is "searing" | It is a term used to describe browning. It is often the first step in braising or stewing meats. |
| What is "deep frying" | A dry heat cooking method where ingredients are fully submerged in oil. The outside of the food is crispy and the inside is moist. |
| What is "braising" | A combination cooking method in which meat is seared first and then partially submerged in a flavorful liquid to finish cooking. It is best used on tough cuts of meat and can take hours for meat to be tenderized. |
| Which cooking method is considered the healthiest and why? | Steaming because it doesn't use fat and the most nutrients are retained. |
| What do you usually do with food after it is blanched? | You shock it in an ice bath to set the color and stop the cooking |
| What are the benefits to marinadeing | flavor and tenderizing the meat |
| What are the five mother sauces? | Veloute, Bechamel. Hollandaise, Espagnole, Tomato |
| These two mother sauces don't use a roux to thicken them | Hollandaise, Tomato |
| This Mother Sauce uses a suspension to thicken it | Tomato |
| This Mother Sauce cannot be boiled | Hollandaise |
| This Mother Sauce is the base of Mac and Cheese | Bechamel |
| What happens when you reduce a soup, sauce, stew, etc.? | The flavors intensify, water evaporates, it thickens |
| What is the suspension method of thickening? | Using the ingredients (beans, potatoes, rice, etc.) in the dish to thicken it |
| What is an emulsion? | Forcing to ingredients to combine that don't want to |
| A roux is made from what two ingredients? | Flour and fat (usually butter) |
| In order for a roux or slurry to reach its full thickening potential, this must happen | They must boil |
| What happens if you add flour or a vegetable starch straight to a sauce? | You get clumps of starch |
| What is a liaison? | A thickener made with egg yolks and cream |
| How do you use butter to thicken a sauce? | Monter au beurre: adding cold cubes of butter to it in a swirling motion. |
| To use cream as a thickener it must be reduced by... | 1/3 |
Created by:
shawa1