What is the reason low-activity fish bones

Reference no: EM133013199

Unit Eight - Fish Fumet and Specialty Soups: Chowder

Please define in your own words the following:

Key Terms

low activity fish specialty soup fumet
Manhattan style chowder New England-style chowder salt pork
thickening agents starch activation starch gelatinization starch gelation
retrogradation of starch syneresis
Study Questions

1. What is the formula for making fish stock or fumet, 1 gallon?

2. Why is the cooking time less for a fish stock or fumet as compared to other stocks?

3. Outline the difference between a fish stock and a fish fumet. Support your answer with production examples of each.

4. What is the reason low-activity fish bones are used for stock or fumet?

5. Which fish bones are best suited in the production of fish stock/fumet?

6. Can a fumet be made with bones other than fish?

7. Describe the differences between New England-style Chowder and Manhattan-style Chowder.

8. Name the 4 traditional ingredients in a classic New England chowder?

9. What two factors contribute to the thickness of a chowder?

10. Explain the singer method.

11. What happens to the thickening power of roux the more it is cooked?

12. What are the advantages and disadvantages of thickening with roux?

13. Define the processes of starch gelatinization and gelation?

14. Explain wheat starch gelatinization and activation and how they affect the thickening of liquids.

15. What is the temperature range for the gelation of wheat starch?

16. How long should a roux thickened-soup be cooked for? Why?

17. What does the term degradation refer to relative to thickening using a roux?

Reference no: EM133013199

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