B. Culinary Midterm
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| Knife Cuts (6) | Fine julienne (1/16x1/16x2), Julienne (1/8x1/8x2), Batonnet (1/4x1/4x2), Fine Brunoise (1/16x1/16x1/16), Brunoise (1/8x1/8x1/8), and Small dice (1/4x1/4x1/4)
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| Temperature difference for conventional and Convection ovens? | 25*F
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| 2 reasons why we bring roux to a simmer. | thickens and browns
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| How long can you hold hollandaise? | 2 hours
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| What flour has the highest starch content? |
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| How do you adjust fresh to dry herbs? | 3 fresh to 1 dry
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| How do you make a demi glace? | half brown sauce, half brown stock, and reduce by half.
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| How do you make Jus lie? | Juices from meat thickened with arrowroot.
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| What's the body of a stock? | Proteins in a stock that puts weight on the palate.
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| What are 3 dry cooking methods? | Grilling, frying, and baking
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| How do you make a supreme sauce (2 things)? | Veloute and cream
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| What do you get when you add a liason to a veloute? | Allemande
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| 3 main ingredients to any marinade? | Oil, acid, and flavorings
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| What is the menu style of a fast food restaurant? | Static
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| Boiling point? | 212
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| 5 effects of heat? | Gelatinization,
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| Simmering range? | 185-205
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| Poaching range? | 160-185
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| Deep frying range? | 300-375
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| Volume and weight would be the same when (know 2 of 4)? | flour, clarified butter
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| Fish stock cooking range? | 3o mins - 1 hour
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| Chicken stock cooking range? | 3-4 hours
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| Veal stock cooking range? | 6-8 hours
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| 3 things that need to happen in a hollandaise before adding butter? | Triple volume, pale yellow color, and thickness of final sauce.
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| Internal temperature of ground beef? |
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| How long can homemade mayonnaise hold? |
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| How to make a coulis? | Puree of veggies or fruit
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| 2 functions of a sauce? | enhances flavor of dish and moisture
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| Ingredients and methods of chicken stock? |
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| Salamander is used for what? | broiling
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| Fat starting to break down is called what? |
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| Carmelization | natural sugars that bring out flavor and color when cooked at in a hot pan.
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| Sauce |
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| Compense |
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| Differents in stewing and braising? |
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| Heat transfer, which one is the most forward? | conduction
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| How to make an onion piquet? | quarter an onion and stick a bay leaf on with
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| Cook vegetables without browning is called what? | sweat
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| Difference between beurre rouge and beurre blanc? | Red wine for Beurre Rouge and white wine for Beurre Blanc.
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| 3 methods of heat transfer? | Convection, conduction, and radiation
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| How to vent a stock? | Place pot on top of 2 bricks in sink, fill sink with ice till it cools, store in walk-in.
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| Court boullian is used for what? | fish dishes
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| 3 soups of a supreme sauce? | Albufera, Ivoire, aurore
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| Nage | Aromatic court bouillon sometimes served as a light sauce or broth with fish or shellfish.
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| Maximum temperature of blooming yeast? |
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| What happens when a stock boils? | the clarity will decrease
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| Compound butter | seasonings added to butter
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| 6 properties of a sauce? | color, opacity, luster, taste, texture, viscosity
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| Standardized recipe ensures what? | quality, quantity, and consistency
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| 5 mother sauces | espanole, veloute, tomato, bechemel, hollandaise.
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| Liason is used for what? | Thickening a sauce
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| How to clarify butter? |
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| 3 stages of a roux and a use for each stage? | Blond, Brun, and
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| When removing fond it is called what? | Deglazing
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| 2 combination cooking methods? | Braising and stewing
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| Sautouse | skillet with straight sides
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| Controlling food cost ways? | Use all edible trim, plan production to avoid leftovers, plan for use of leftovers, avoid minimum use of perishable items.
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| How to temper a liason and temperature range? | whisk 3 eggs with 1 cup of heavy cream. Gradually raise temp. of mixture by slowly adding a small amount of hot liquid, while stirring. Raise the temp. to 140-180.
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| Glace de volaille | Light brown, syrupy glaze made by reducing a chicken stock.
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