Help
Options
Didn't know it?
click below
click below
Knew it?
click below
click below
Don't Know
Remaining cards (0)
Know
retry
shuffle
restart
0:00
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
Basic Culinary #2
| Question | Answer |
|---|---|
| Albumin | Protein in the egg white. |
| 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. |
| Chiffonade | Ribbon-like cut of a leafy vegetable. |
| Glace | Reduced stock to a syrupy consistency; Glaze |
| Marinating | Soaking meat in a seasoned liquid to Flavor and Tenderize. |
| White Stock | Raw bones |
| Flavoring | Altering the natural flavor to something different. |
| Au Sec | Reduce to nearly dry. |
| Brown Stock | Caramelized bones. |
| 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) |
| Gelatin | Tasteless, odorless mixture of proteins extracted from boiling meat. |
| Cold Water | Maximizes flavor extraction. |
| Battonet | 1/4" x 1/4" x 2" |
| Bones | Most important ingredient in stock. |
| Vegetable Oil | |
| Sachet | Seasonings in a bag used to flavor stock; Standard dried thyme, parsley stems, cracked peppercorns, and cloves. |
| Small Dice | 1/4" x 1/4" x 1/4" |
| Concassee | Peeled, seeded and rough chopped. |
| Collagen | Water-insoluble protein found in the connective tissue such as skin, ligaments, tendons and cartilage: it yields gelatin when cooked with moist heat. |
| Sweat | To soften vegetables without browning. |
| Rinwa | |
| Veal | Calf/young cow. |
| Julienne | 1/8" x 1/8" x 2" |
| Fumet | Fish stock with wine and lemon juice added; strongly flavored, relatively colorless. |
| When to add whole spices. | At the beginning of cooking most stocks. |
| Cornstarch and water make what? | Slurry |
| When to use a balance scale. | When measuring liquids, eggs, flour. |
| Convection v.s. Convention temperature difference? | Convection is 25 degrees hotter. |
| Describe basic breading procedure. | Flour/Dredging...Egg wash...Bread crumbs...refrigerate 30mins to insure adhering. |
| 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. |
| 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. |
| How to set up the 3-compartment dish sink? | soapy water...rinse sink...sanitation water |
| What is the temperature range for deep frying? | 300*F - 375*F |
| What do seasonings do? | Enhance natural flavors. |
| What are the primary seasonings? | Salt and pepper |
Created by:
kford9790
Popular Culinary Arts sets