Reference no: EM133013189

Unit Two: Broth and Knife Skills

Please define in your own words the following:

Key Terms batonnet brunoise concassé julienne small dice medium dice large dice
clarified butter decant
density energy heat
radiation/radiant heat temperature
mass, physical volume saturated fats unsaturated fats

Study Questions

1. Name the three basic types of stock.

2. What are the major purposes and uses of stocks?

3. What is the standard ratio making and yielding one gallon of stock with meaty bones?

4. Why do we cut mirepoix into 1-2 inch pieces for stock production?

5. At what point of the cooking process is mirepoix added to stocks?

6. Name at least 6 fundamentals should be followed to ensure a clear stock?

7. What is the purpose of blanching bones when making stock?

8.Describe the correct technique for straining a stock.

9. What are the characteristics of a well-made stock?

10. Describe the reasoning for uniform vegetable cuts.

11. When and how would a bouquet garni or sachet be used, and what are the advantages of using them?

12. To achieve the desired flavor, body and color in stocks, list the minimum simmer times of each.

13. What is the reason for using a white mirepoix instead of a standard mirepoix in a preparation?

14. What is broth and how does it differ from stock?

15. What is a remouillage and how does it differ from a stock?

16. Define protein extraction and coagulation as it applies to the making of stocks.

17. What is the range of the temperature danger zone as it applies to food safety?

18. When following best practices in food safety, what are the guidelines for time and temperature when cooling stocks before refrigerating?

19. What are the food safety guidelines for correctly reheating soups or stocks that have been refrigerated, be specific with time and temperature?

20. What is the purpose of blanching bones when making white stocks?

21. What is the purpose of cooking vegetables?

22. How do you judge vegetables for doneness?

23. Name the dimensions of these knife cuts:
a. Batonnet

b. Julienne

c. Large dice

d. Medium dice

e. Brunoise

f. Chiffonade

24. How do we create the most flavors out of our food's molecules?

25. Flavor reaction rates are governed by?

26. What is the difference between volume and weight?

27. Name the four macronutrients needed to sustain life?

28. Name the three micronutrients needed to maintain health and wellness?