Term
| What do acids do in a marinade |
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Definition
| flavor food and change its texture |
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Term
| What does oil do in a marinade? |
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Definition
| protect food from intense heat during cooking, hold other flavorful ingredients in contact with food |
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Term
| Use of salt in cooking meat |
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Definition
when added before cooking bring out inherent flavors in food
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Term
| How do you toast seed/spices? |
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Definition
| spread out seeds or spices in the oven, spread out on dry sheet in moderate oven until pleasant aroma |
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Term
| What is a dry rub/dry marinade? When is it used? |
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Definition
Spice blend that is rubbed on food, refrigerated to allow to absorb the flavors
may be left on the food during cooking or scraped away first
can also be added to vegetables |
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Term
| What affect do marinating times have? |
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Definition
Less time- tender or delicate foods
Marinated for days- tough cut
15-20 minutes- high-acid marinades |
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Term
| How is a liquid marinade used? |
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Definition
add it to ingredient and turn the ingredient to coat evenly
cover and marinade, refrigerated |
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Term
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Definition
| cubing/breaking bread into small pieces, flavored with aromatics |
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Term
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Definition
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Term
| What is grain-based stuffings made of? |
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Definition
| based on rice, barley, kasha, or grains that have been cooked until just tender |
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Term
| What are rules for forcemeat stuffings? |
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Definition
handle carefully to keep well chilled and wholesome
keep forcemeats over ice bacth for quality |
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Term
| Food safety considerations for stuffings |
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Definition
any ingredients that require precooking should be cooked before combined wtih other ingredients
finished mixture should be chilled before stuffing
must meet minimum safe temp during final cooking |
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Term
| How is breading prepared? |
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Definition
| coating foods with flour, egg wash, and bread crumbs/other coatings |
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Term
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Definition
| Discard all ingredients used in breading, there is nothing that can be done to make ingredients acceptable to be used with other foods |
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Term
| Smells of cooked meat: grilled and broiled, poached and steamed |
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Definition
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Term
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Definition
easy to cut and chew
tougher as more well done |
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Term
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Definition
pale or gray is not properly cooked
rarer meat = bloodier juices
when upper surface begins to appear very moist, meat should be turned |
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Term
| T/F- Fresh pork cooked medium will have a final resting temp of 145F and will be light pink in color throughout |
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Definition
False
-160F, opaque throughout, slight give, juices with faint blush |
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Term
| T/F- Whole turkeys and chickens are rarely stuffed in professional kitchens, as teh meat would be overcooked before the stuffing reaches appropriate temp |
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Definition
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Term
| T/F- Another name for dry rub is dry marinade |
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Definition
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Term
| T/F- A good way to control the amount of salt added to a dish is to measure out the amount required by the recipe in advance, so it can all be added at once |
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Definition
False
-use finger tips when rubbing onto meat to control amount added and get an even coat |
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Term
| T/F- Chapelure refers to fresh white bread crumbs, used in the standard breading procedure |
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Definition
False
-mie di pain means fresh white bread crumbs
-chapelure is dry bread crumbs from stale bread |
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Term
| T/F- Heat is retained by foods even after they are removed from the heat source |
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Definition
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Term
| T/F- High-acid marinades are best left in contact with foods for several hours or even overnight |
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Definition
False
-should only be in contact with food for 15-20 minutes |
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Term
| T/F- For food-safety reasons, stuffing in a chicken leg must reach 165F |
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Definition
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Term
| T/F- Any unused flour that remains after the standard breading procedure has been completed should be saved for later uses. |
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Definition
False
-unused ingredients used in breading should be discarded, nothing can make it usable for other foods |
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Term
| T/F- The final resting temperature for fish is 145F, when it is still moist but separates easily into segments. |
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Definition
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Term
| Seeds and spices are toasted before using to |
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Definition
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Term
| All stuffing ingredients that require pre-cooking should be brought to ______ before they are combined with other stuffing ingredients. |
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Definition
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Term
| Carry over cooking refers to |
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Definition
| the amount of time food continues to cook after being removed from the heat source |
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Term
| Marinating times vary according to |
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Definition
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Term
| Whole birds should have a final resting temperature of |
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Definition
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Term
| __________, including wine and vinegar, are used in marinades to change the _______ and _______ of foods. |
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Definition
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Term
| ___________ is the French term for fresh bread crumbs. Dry bread crumbs are called __________. |
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Definition
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Term
| Ground chicken or turkey should be cooked to _________. Ground beef should be cooked to ________. |
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Definition
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Term
| Marinades genreally contain one or more following: ________, __________, and __________. |
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Definition
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Term
| The ________________ is the most efficient way to coat a number of items using a consistent sequence; it is a three-step process involving ________, __________, and __________. |
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Definition
Standard breading procedure
Season the food
Use flour/coating to lightly dust foods
Dip into egg/milk wash |
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Term
| Final resting temp for rare beef |
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Definition
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Term
| Final resting temp for fresh ham |
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Definition
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Term
| Final resting temp for poultry breasts |
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Definition
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Term
| Final resting temp for medium-rare lamb |
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Definition
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Term
| Final resting temp for whole birds |
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Definition
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Term
| Final resting temp for stuffing |
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Definition
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Term
| Why is breading preformed, and how is it prepared? Define and describe the. standard breading procedure |
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Definition
To create crisp crust on fried foods
Coating foods with flour, egg wash, adn bread crumbs/other coatings
The most efficient way to coat a number of items, using a consistant sequence
-season food
-use flour/powder to dust food
-dip in egg/milk wash
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Term
| Why are spices and seeds toasted? Describe two methods of toasting these items. |
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Definition
To intensify their flavors
In the oven
-spread out on dry cooking sheet in moderate temp oven until pleasant aroma is apparent
On the stovetop
-spread out in a shallow layer in a preheated dry saute pan and toss/shake/swirl pan until penetrating aroma arises |
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Term
| How is a liquid marinade used? |
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Definition
Add to the ingredient and turn to coat evenly
Cover and marinade, refrigerated, for the length of time indicated |
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Term
| Describe the signs of doneness in the following items: shrimp, scallops, and clams. |
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Definition
Shrimp: shells turn red, flesh becomes pearly opaque
Scallops: Turn milky white or opaque and firm
Clams: Shells open |
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Term
What senses must a chef rely upon when determining doneness in a la minute cooking? List three and explain.
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Definition
Smell: aromas change and will intensify
Touch: easy to cut and chew. The more well done, the tougher the food will be
Sight: exterior will change color as it cooks |
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