Describe the four factors used in evaluating quality

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Reference no: EM133013220

Unit Twenty: The Technique of Shallow Poaching

Please define in your own words the following:

Key Terms cuisson delice paupiette
sauce consistency nap/nappé
poaching temperature range sautoir
shallow poaching sauce vin blanc sauce Dugléré low-activity fish

Study Questions

1. Shallow-poaching is a combination of what two physical states of cooking?

2. What items (proteins, specific cuts of proteins, vegetables) are best suited to the shallow poaching technique?

3. Describe the method for shallow poaching.

4. What is cuisson and why is it used for shallow poaching technique? Why is the poaching liquid used as part of the sauce?

5. What is the ratio of ingredients needed for cuisson, per portion of protein?

6. How do you determine doneness in shallow-poached foods? How do you determine doneness in shallow-poached foods without a thermometer?

7. Describe the four factors used in evaluating quality in shallow-poached foods.

8. How should a shallow poached item be correctly hot held while making sauce prior to plating?

9. What are the three components of Sauce Vin Blanc?

10. What are the 2 possible shapes of the quarter fillets for this fish dish called?

11. When serving a skinless fillet of fish, which side of the fish should be presented to the guest?

Reference no: EM133013220

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