Define staged cooking and what is the purpose of cooking

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Reference no: EM133013191

Unit Three: Clear Broths/Hearty Broths

Please define in your own words the following:

Key Terms broth bouillon fortification glace reduction
sweat/sweating progressive/staged cooking atom
bond energy conduction convection
thermal conductivity molecule
alkaline acid
pH lipid nutrient protein flavor taste

pathogen bacteria fungi virus(es) parasite fermentation

Study Questions

1. What is the ratio of ingredients used to make broth when using water as the main liquid?

2. Can a broth be served as a soup? How else can a broth be utilized?

3. What are the characteristics of a well-prepared, quality clear soup?

4. Name and describe the two main categories of soups.

5. Define a clear soup.

6. Describe the ingredients used in a hearty broth.

7. What is the basic ratio for a clear soup?

8. What are the steps and food safety concerns when re-heating hearty broths for service?

9. Name another hearty broth besides Beef Vegetable Soup.

10. What are the advantages and disadvantages of using commercial stock bases?

11. What are four changes that occur when cooking vegetables?

12. What are three adverse effects of overcooking vegetables?

13. What are some ways to assure that vegetables will have the best color, most flavor and the greatest degree of nutrient retention?

14. Define glace? How can glace be utilized?

15. Define clarified butter, what are the two methods of preparation, and what is the purpose of making clarified butter.

16. Define staged cooking and what is the purpose of cooking in stages?

17. Define energy and its use in the kitchen.

18. Name the three types of energy used in the kitchen.

19. Name the three modes of heat transfer.

20. Name a cooking method/preparation that takes advantage of:

Conduction

Convection

Radiation

21. How does the size and density of a product affect its cooking?

22. Define thermal conductivity?

23. What are the 3 main results of chemical reactions in food?

Reference no: EM133013191

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