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| (putting in place) refers to ingredients in a recipe and their condition |
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| Teaspoons/Tablespoons/Ounces/Cup/Pints/Quarts/gallons |
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| movement of heat from one substance to another through direct contact |
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| movement of heat through a liquid or gas and creates circulation |
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based on: cool liquids/gases fall
warm liquids/gases rise
ex. chicken stock in pot or Air in Oven |
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based on: fans or stirring circulate heat more quickly and evenly
ex. fan in convection oven or stirring a soup or sauce |
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| heat is transferred by waves of heat or light |
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heated elements give off waves of heat
ex. toaster |
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transferred by electrical waves in defined
ex. microwave |
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electromagnetic field
ex. stove stop |
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| proteins, water, fats, sugar, starches |
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coagulate or solidify
ex. egg whites or meat |
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evaporates
ex. water, stock, soup |
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melt
ex. butter, animal fats, shortening |
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caramelize or brown
ex. sugar, veggies, meat |
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gelatinize, expand and soften
ex. flour, potatoes |
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| components in food you taste |
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| components you add to enhance the aroma of the food |
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enhance the natural flavor without dramatically changing the flavor
ex. salt and pepper |
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an item that adds a new taste to a food, altering its natural flavor
ex. spices/herbs/condiments |
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| aromatic plants whose leaves, stems, or flowers are used (fresh or dry) culinary or medical |
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aromatic plants whose tree whose bark, roots, seeds, bud, or berries are used
dried form, whole or ground |
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| combination of spices for an intense flavor |
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most basic universial seasoning
uses, preserves, enhances, provides saltiness, temp. affects |
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| mined from underground deposists |
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| water pumped through underground deposits, brought to surface and evaporated |
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| made by evaporating sea water |
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| purified rock salt with no iodine or additives |
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| refined from seeds, plants, vegetables |
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| extracted from a variety of nuts |
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| first cold pressing, unheated, less than 1% acidity |
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| also 1st pressing 1 to 3 % acidity |
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| precessed from pulp from 1st pressing using heat and chemicals. pure oil is lighter and less expensive than virgin oils |
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| Wine Vinegar, malt vinegar, distilled vinegar, cider vinegar, rice vinegar, flavored vinegar |
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| produced from wine, sherry and champagne |
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| produced from malted barley |
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| from unpasteurized apple juice or cider |
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| seasoned lightly, used to flavor and tenderize, compliment, not over power |
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| soaking dry ingredients in a liquid to impart flavor |
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| coating foods with a variety of different "meals" (flour dry, fresh breadcrumbs, cornmeal, nuts) |
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| vary in liquids used (buttermilk, beer, water) |
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| use air or fat for heat transfer , develop rich, aromatic flavors by browning |
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| broiling, grilling, roasting, baking |
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| sauteing, pan-frying, deep-frying |
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| use water (stock) or steam fro heat transfer, heated liquid stock (Steam) poaching, simmering, boiling, steaming |
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| Combination Cooking Method |
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use a dry heat and a moist heat cooking method
Browned in fat first then finished in liquid |
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Definition
| typically large, tough cuts of meat are browned, and finished in oven with liquid |
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| usually smaller cuts are browned quickly and finished in liquid on stove top |
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| chuck, rib, short loin, sirloin, round, brisket and shank, short plate, flank |
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| individual portions of meat cut from the sub-primal (roasts, steaks, and chops) |
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| USDA United states Department of Agriculture |
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| measure amount of usable meat |
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| measure the tenderness and flavor |
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| foods are cooked by heat radiation from overhead source |
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| heated radiation from below |
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| heats food by surrounding it with dry hot air in closed environment |
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| uses conduction to transfer heat from a hot pan to food with hot fat |
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| food is placed in a moderate amount of hot fat |
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| uses convection to transfer heat to a food submerged in hot fat |
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| uses convection to transfer heat from a hot liquid to food submerged in it |
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| same as poaching and simmering just use lighter temps. and cooks faster |
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| heat is transferred from steam to food being cooked by direct contact |
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| similar to braising but 1st blanched and using smaller pieces |
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| foods are 1st browned in fat then covered and slowly cooked in small amount of liquid over low heat |
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soft, UN-segmented bodies with no internal skeleton
ex.clams, oysters, mussels |
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shellfish with hard outer skeleton or shell, jointed appendages
ex. lobster, crab, shrimp |
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| Oven Roasted Red Potatoes |
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| Brown Rice with spinach pecans |
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| brown sugar and cinnamon acorn squash |
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| sauteed spinach with garlic |
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| green bean and mushroom almoandine |
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| stirfried asparagus with shitakie musrooms |
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| rosemary, thyme, cilantro, basil, parsley |
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| cumin, coriander, nutmeg, cardamon, cayenne pepper |
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| Chicken breast with tarragon sauce |
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| chicken with tomatoes, garlic, basil |
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| halibut with red onion, tomato, and salsa |
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| entree cotes bordelais (flank steak) |
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whitish streaks of inter and intra muscular fat
this causes the meat to be juicy and tender |
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| occurs in controlled refrigerated environment |
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| seasoned with liquid used to flavor and tenderize meat |
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| covering meat with slices of fat back |
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| inserting strips of fat into meat |
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| a relatively thick bone-less slice of meat |
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| bivalve shellfish with an edible white muscle and fan-shaped shells |
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| a small, round, relatively thick slice of meat |
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| cut of meat, including par o rib |
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| chicken, duck, goose, guinea, pigeon, turkey |
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| pheasant, quail, partridge |
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game hen -smallest
broiler/fryer
roaster
capon
hen/stewing |
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| grade a, grade b, and grade C |
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| cutting into pieces, variety of techniques and results , determines the cooking method |
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| liver, gizzard, heart ,neck |
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| tying a whole chicken with twine |
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| specific areas of the carcass that contain muscle groups rarely used in cooking |
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| individual portions used in cooking |
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| white, brown, fish, vegetable |
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| whole butter ca be used for cooking or sauce making, sometimes a more stable and consistent product will be achieved by using butter that has had the water and milk solids removed by a process called clarification |
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| Selection of herbs (usually fresh) and vegetables tied into a bundle with twine |
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| made by tying seasonings together in a cheesecloth (peppercorns, bay leaves, parsley stems, thyme, cloves, and garlic) |
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| peel the onion and trim off the root end attach one or two dried bay leaves to the onion using whole cloves as pins. It is simmered in milk or stock to extract flavor. |
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| french for "burnt onion" it is used to flavor and color stocks, sauces and soups. peel onion, trim off root end and cut it in half, place onion halves down, cook onion till char and darken then simmer |
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| very briefly and partially cooking a food in boiling water or hot fat; used to assist preparation as a part of combination cooking method or to remove undesirable flavors |
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| partially cooking a food by a cooking method |
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| (refreshing) the technique of quickly chilling blanched or par-cooked food in ice water; prevents further cooking and sets colors |
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| to finely slice or shred leafy herbs |
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| small pieces with 2 angle cut sides |
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| 1/8 inch by 1/8 inch by 2 inches |
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| 1/4 inch by 1/4 inch by 2 inches |
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| 1/8 inch by 1/8 inch by 1/8 inch |
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| 1/2 inch by 1/2 inch by 1/2 inch |
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| 3/4 inch by 3/4 inch by 3/4 inch |
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| 1/4 inch by 1/4 inch by 1/4 inch |
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| used to put an edge on a dull knife blade |
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| does not sharpen used, used to hone or straighten the blade after and between sharpenings |
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| bisque's, chowders, and cold soups |
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| Vichyssoise (potato leek) |
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| fresh saltwater ocean smell, not sunken, clear and full eyes, intact and deep red/pink gills, firm, softnessisa, sin of age (texture), moist and full, not dry fins, and scales, appearance is moist and glistening, movement for shellfish and live fish |
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swim in vertical position, eyes on both sides of head, bodies are round, oval, or compressed
ex. bass, salmon, bluefish, cod |
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compressed bodies, swim in horizontal position, both eyes on top of head
ex. bass, salmon, halibut |
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| veloute, espagnole, bechamel, Hollindaise, tomato |
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| Veloute (compound sauces) |
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| Espagnole (compound sauces) |
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| Bechamel (compound sauces) |
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| Hollindaise (Compound sauces) |
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| creole, marinara, bolognaise |
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1)start stock in cold water
2) simmer stock gently
3) skim stock frequently
4) strain stock carefully
5) cool stock quickly
6) store stock properly
7) degrease the stock |
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