Reference no: EM133013163

Unit One:
Daily Kitchen Mise en Place: White Stocks and Production Knife Cuts

Please define in your own words the following:

Key Terms mirepoix extraction
protein coagulation blanch/shock chopping
slice dice mince concassé
bouquet garni butcher pepper sachet d'épices brunoise julienne remouillage seeding
onion piqué rondeau sauteuse sautoir

bain marie knife steeling

Study Questions

1. Describe five occasions which warrant hand-washing in the kitchen.

2. Support the logic of using a tasting spoon instead of your fingers, and how spoons should be stored at the work-station.

3. What are the intended uses for the following waste receptacles?
a. Grey: Green:
Blue:

4. What must be done to recyclable items prior to their disposal?

5. Explain in your own words, the New York State food handlers' glove law.

6. What is the purpose of steeling a knife and how often should it be done?

7. How many teaspoons in a tablespoon; how many tablespoons in a fluid ounce; how many ounces in a cup, pint, quart, gallon?

8. How many ounces in a pound?

9. Explain in your own words the difference between a recipe and a ratio.

10. How many grams in an ounce; how many grams in a pound; how many grams in a kilo; how many milliliters in a liter?

11. What should you always do before processing vegetables?

12. What is the purpose of shocking vegetables after cooking?

13. How should a 3-compartment sink be set up for pot washing? Name the liquid and temperature range for each compartment beginning with the wash. How often should each compartment be changed and refilled with fresh liquid?

14. Define the term FIFO and explain how it relates to the professional kitchen.

15. What does HACCP stand for and what is its purpose?

16. Where are the fire extinguishers located?

17. What is the purpose of the ANSUL system?

18. What should you do in case of a fire?

19. How often should the water for the tool bain marie be changed?

20. Where and how should you carry your knife as you walk through the kitchen?

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?

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?

Unit Four: Hearty Broths

Please define in your own words the following:

Key Terms caramelization persillade crouton appareil duxelles
fond

fresh white bread crumbs (mie de pain) gratin/gratinée
Maillard reaction French-style onion soup carbohydrate
sugar

Study Questions

1. What is the basic formula for onion soup?

2. Describe two reasons why it is important to caramelize the onions properly?

3. Define crouton and what is the purpose of a crouton?

4. Name 3 methods by which a crouton can be produced.

5. Define the term fond, what does the term fond refer to besides stock?

6. Explain what Gratin is and how can it be achieved?

7. Describe the method for clarifying butter.

8. What is the purpose of clarifying butter?

9. Describe the procedure for a glace de viande. What are its uses?

10. What concentrates during the production of glace that gives it its body and viscosity?

11. Explain uses and/or applications of appareil duxelles.

12. Where are carbohydrates derived from?

13. Carbohydrates come in two forms, name them.

14. What is the difference between Maillard reaction and caramelization?

15. What are examples of Maillard reaction?

16. What temperature does caramelization occur?

17. What temperature does Maillard reaction occur?

Unit Five: Consommé: "Clarification of Broths" and Introduction to Brown Stocks

Please define in your own words the following:

Key Terms globular protein albumin clarification consommé onion brûlé
protein coagulation protein denaturation pincé/pinçage
raft reclarify clove spice solvent solute
Study Questions

1. Describe the ratio and procedure for making brown stock.

2. What are three fundamental differences between white and brown stocks?

3. What is the minimum cooking time for a brown veal stock?

4. Define a consommé.

5. Describe protein denaturation and coagulation as it relates to the making of a consommé.

6. At what temperature will proteins begin to coagulate?

7. What is the basic formula for making 1 qt. of finished consommé?

8. What is a clarification and when does a clarification begin to be referred to as a raft?

9. What is the main purpose of an onion brûlé in consommé?

10. Describe protein coagulation as it relates to the making of a consommé.

11. What is the purpose of an acid in the clarification of a consommé?

12. What are the guidelines for choosing an appropriate garnish for consommé?

13. What is the appropriate garnish for a consommé?

14. What are the characteristics of a well-made consommé?

15. Describe the formula and method for reclarifing a cloudy consommé.

16. What are globular proteins, and what ingredients are they found in?

17. In order to develop the best color and flavor in consommé, how long should the consommé simmer for?

18. Why is it important to season the consommé prior to straining?

19. Name four functions of water? (please be specific in your answers and explanation)

20. What is a food-chemical reaction?

Unit Six: Thick Soups and Mashed Potatoes

Please define in your own words the following:

Key Terms food-mill potage specialty soup thick soup purée soup nap/nappé coarse texture
starchy vegetables potato specific terms:
waxy mealy
amylose amylopectin starch gelation

Study Questions

1. Name three types of equipment used to purée a purée-style soup?

2. Give a ratio and ingredient amounts for a purée soup using starchy vegetables, 1 gallon.

3. Why aren't purée style soups strained?

4. Name three different types of specialty soups?

5. Define a potage soup.

6. What is the basic definition of a specialty soup?

7.Name the 3 characteristics of a purée style soup?

8. Explain the term nap/napper

9. Describe the qualities and uses for different types of potatoes:
a. Mealy

b. Waxy

10. Why is it preferred to use all-purpose potato for a potato soup preparation?

11. What is the best type of potato used in the production of mashed potato? Why?

12. List the important steps for making mashed potatoes:

13. What temperature water should potatoes be started in? What temperature should the water be maintained at during the cooking process?

14. Why is size and uniformity of cut important when preparing mashed potatoes?

15. Why is it important to puree a mashed potato through a food-mill versus a food processor?

16. What is the proper method to keep a finished mashed potato warm?

17. What are the basic ingredients and ratio for mashed potatoes?

18. Why are potatoes dried before liquid is added?

19. What should be done to potatoes for mashed potatoes immediately after they are cooked, but before milling them?

20. Name the 2 types of starch molecules found in potatoes?

21. The linear molecule associated with carbohydrates is known as?

22. The branch molecule associated with carbohydrates is known as?

23. Total saturation of the starch molecules prior to rupturing at 175°F is known as:

Unit Seven: Purée of Lentil Soup, Legume Cookery, and Roux

Please define in your own words the following:

Key Terms pulse legumes purée soups roux
Long Soak method Short Soak Method pH
minerals

Study Questions

1. What is the basic formula for purée soups using legumes?

2. What are the 2 methods for rehydrating legumes?

3. What is the purpose of soaking beans prior to cooking?

4. Do all legumes require pre-soaking?

5. What is the effect of pH and minerals on the cooking of legumes?

6. What are the general guidelines for preparing purée soups?

7. What is the correct consistency for purée soups?

8. What additional complementary ingredients are traditionally used to compliment the primary flavor in purée soups?

9. What is an appropriate garnish for a purée soup?

10. Define roux and give a ratio for its production?

11. Why should roux be cooked before usage?

12. What is amylase?

13. What are the three colors of roux?

14. What are the effects of prolonged cooking of roux?

15. What is the standard ratio of roux to liquid to create a medium consistency of thickness using white, blond and brown roux?

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?

Unit Nine: Velouté & Cream Soups

Please define in your own words the following:

Key Terms cream soup grand sauce derivative sauce sauce velouté pigments phytochemicals photosynthesis pH
chlorophyll fleurette
non-starchy vegetables

Study Questions

1. What grand sauce is most commonly used in the production of cream soup?

2. Are cream soups strained? Why?

3. What is the correct consistency for most cream soups?

4. What is the basic formula for 1 quart of cream soup?

5. Describe the procedure for making a cream soup.

6. Why are non-starchy vegetables used in the production of cream soups?

7. What is an appropriate garnish for a cream soup?

8. What are the purposes of sauces?

9. What are the two main ingredients of Sauce Velouté?

10. List two derivatives of Velouté sauce

11. How can you avoid a flour taste in Sauce Velouté?

12. What are the four criteria for evaluating Sauce Velouté?

13. How can a sauce be held so that it will not develop skin on its surface?

14. What is the name of the green vegetable pigment?

15. When cooking green vegetables, what steps should be taken to ensure that they keep their color?

16. How does pH (acid and alkaline) affect the green vegetable pigment?

Unit Ten: Béchamel

Please define in your own words the following:

Key Terms Sauce Béchamel Sauce Mornay blanc
gratin anthoxanthins
phenolic compounds enzymatic browning onion piqué

Study Questions

1. What is the ratio for making 1 qt. of Béchamel?

2. How is Sauce Mornay derived from the Grand sauce Béchamel, and name 2 other derivatives?

3. What are the 2 main components of sauce Béchamel?

4. What are the basic aromatics of sauce Béchamel?

5. Define the preparation blanc in reference to white vegetable cookery; what is it and how is it used?

6. What are the white pigments in white vegetables?

7. How does acid and alkaline affect white vegetable pigment?

8. How does pH in cooking affect plant cellulose?

9. Why is acid used in the preparation and cooking of white vegetables?

10. What is polyphenol oxidase function?

11. What is the effect of oxidation of vegetables?

12. Why do some vegetables and fruits turn brown during preparation?

13. What steps should be taken to keep white vegetables with phenolic compounds white during preparation and cooking?

14. What are examples of enzymatic browning?

15. How do we control enzymatic browning?

16. What are examples of enzymatic reactions in cooking?

17. What are the five most common factors in the kitchen that increase risks of foodborne illness?

18. Microorganisms can have 4 major effects on our food supply, and us, please give 2 examples of each:
a. Negative:

b. Positive:

19. What are the three types of hazards found in the kitchen?

Unit Eleven: Emulsion Sauces

Please define in your own words the following:

Key Terms colloidal suspension emulsion
emulsifier culinary emulsion
Give an example of a:

temporary emulsion:

semi-permanent emulsion: permanent emulsion:
lecithin mayonnaise ribbon stage Sauce Hollandaise stabilizer(s)
reductions for flavor re-emulsification salmonella
sabayon continuous phase dispersed phase hydrophilic

hydrophobic pectin

Study Questions

1. Explain what an emulsion is.

2. Explain how an emulsion is formed.

3. Name the 2 phases of an emulsion.

4. What is the difference between a stabilizer and an emulsifier, and what are their roles in creating an emulsion?

5. What role does lecithin serve in an emulsified sauce?

6. List the three different types of emulsion sauces and give an example of each.

7. List five reasons a Hollandaise sauce can break.

8. Describe 2 ways a broken Hollandaise can be repaired.

9. What type of a sauce is Mayonnaise?

10. What type of a sauce is Hollandaise?

11. What is the basic formula, fat to egg yolk, for Mayonnaise sauce?

12. What is the basic formula, fat to egg yolk, for Hollandaise sauce?

13. What is a sabayon and how is it prepared in relation to the preparation of a Sauce Hollandaise?

14. What is a thick foam/ribbon and why is it important in the production of making a Hollandaise?

15. List 2 reasons a Mayonnaise sauce can break.

16. Explain how do you repair a broken Mayonnaise?

17. What are the main food safety concerns about the preparations of these sauces?

18. What are the correct time and temperature guidelines pertaining to food safety for Sauce Hollandaise?

19. What temperature should Hollandaise be held at and for how long before discarding?

20. What are the correct time and temperature guidelines pertaining to food safety for Sauce Mayonnaise?

Unit Twelve: Espagnole & Jus de Lié

Please define in your own words the following:

Key Terms pure starch arrowroot cornstarch potato starch rice flour lié

jus lié (jus de veau lié) sauce Espagnole slurry
retrograde syneresis

Study Questions

1. What is the difference between a pure starch and wheat starch?

2. How is a pure starch thickener applied to a sauce to thicken it?

3. What is a slurry?

4. Describe, in detail, the following starch gelation, syneresis and degradation as they relate to thickening of soups and sauces.

5. What affect does freezing and thawing have on a pure starch-thickened sauce?

6. What are the key differences between a roux thickened sauce and a sauce thickened with pure starch?

7. What is the ratio of basic ingredients in an Espagnole sauce, 1 gallon?

8. How does Sauce Espagnole differ from Jus de Veau Lié, and what are the advantages of using one sauce over the other?

9. What is the difference in the thickening power between roux and slurry in terms of strength?

10. What is the difference in the sauce's appearance when thickened with roux compared to slurry? Why is one sauce clearer and shinier than the other?

Unit Thirteen: Tomato Sauce, Pasta Cookery and Basic Vinaigrette

Please define in your own words the following:

Key Terms al' dente coulis tomato sauce stabilizer
temporary emulsion

semi-permanent emulsion dry pasta
high protein flour gluten
durum wheat semolina
high gluten flour vinaigrette
fines herbes salad greens
Ready to eat (RTE) food safety protocols

Study Questions

1. What type of tomato is commonly used in making tomato sauce? Why?

2. What are some different ways that tomato sauce can be made?

3. What types of pots are best to use when making tomato sauce? What types of pots are should be avoided when making tomato sauce?

4. What is the difference between semolina and durum wheat flour?

5. What is the extruded method for making pasta?

6. What two ingredients are used in the production of dried pasta and why?

7. Describe the method for cooking dried pasta. (please include any ratios)

8. To what degree should dry pasta be properly cooked? How do you determine the doneness if you can't eat it?

9. What is a vinaigrette, and what is the basic ratio for making it?

10. How is a semi-permanent emulsion created?

11. Name 3 stabilizing agents used in emulsions.

12. What herbs are included in Fines Herbes mixture?

13. Describe in detail the procedure for properly cleaning and dressing mixed greens salads (hint they are a RTE ingredient)

14. What are the correct procedures and protocols when required to wear single use disposable gloves (when, why, how long, how often)?

Unit Fifteen: Braising and Glazing Vegetables, Red Vegetable Cookery and Potato Appareil

Please define in your own words the following:

Key Terms anthocyanins betains (betalains) pH
piping bag appareil duchesse braising
candied glaze

tourné / turned vegetable cocotte potatoes
château potatoes rissolée method

Study Questions

1. What are the 2 color pigments for red vegetables?

2. What are the five basic color pigments and how does acid and alkaline affect their colors and textures during cooking?

3. What considerations must be taken during cooking to keep red vegetables red?

4. What type of cooking method is braising?

5. What is the ratio formula for making Duchesse potato?

6. What type of potato should be used when preparing an appareil Duchesse and why?

7.Explain the procedure for appareil Duchess?

8. Explain how to create a candy glaze for vegetables?

9. What are the 4 steps in braising technique?

10. Why are some vegetables par-cooked before service?

11. Give 3 reasons vegetables are turned?

12. What are the steps to prepare rissolée potatoes?

Unit Sixteen: Introduction to Rice Cookery and Sauce Workshop

Please define in your own words the following:

Key Terms All'Onda Al'dente brown rice converted rice long grain rice short grain rice wild rice
super fino arborio carneroli vialone nano
rice cooking ratios amylose amylopectin mantecare parching
pilaf risotto

Study Questions

1. What are the three basic parts of a grain of rice?

2. What are the key differences between white rice, brown rice and wild rice?

3. How does the liquid to rice ratio change when cooking long grain, brown and wild rice?

4. What is the difference in starch content in long and short grain rices?

5. What type of rice is most suitable for pilaf and why?

6. Describe the formula and method for rice pilaf. When made properly, how should it look and taste?

7. What is the term used when rice is toasted in fat prior to the addition of stock?

8. What type of rice is used to make a risotto?

9. Describe the formula and method for making risotto. When made properly, how should it look and taste?

10. What degree of doneness should risotto be cooked to?

11. Define the terms all'onda and mantecare, and what do they refer to?

12. How does wine affect the cooking of risotto?

13. What advance preparation can be done to risotto in order to serve it throughout a service period without losing quality?

14. What are some advantages and disadvantages of using converted rice?

15. How does brown rice differ from white rice, in terms of treatment and nutritional value?

16. Which starch molecule is most prevalent in short grain rice and which is most prevalent in long grain rice?

17. How does each type of starch affect the texture of cooked rice?

18. What pathogen should people be concerned with when holding rice warm, or cooling it down?

Unit Seventeen: Introduction to Fresh Pasta

Please define in your own words the following:

Key Terms "00"flour farina
soft wheat fettuccine gluten kneading noodle pasta ravioli filled pasta resting soft wheat
well-method

Study Questions

1. What is the formula for fresh pasta?

2. What is the difference between fresh pasta and dried pasta?

3. How does the protein content of flour affect pasta dough?

4. What does the term "00" refer to?

5. What is the purpose of kneading and resting fresh pasta doughs? Define what gluten is, and how is it developed?

6. Why does fresh pasta need to rest prior to rolling and cutting?

7. What does the well-method refer to when making fresh pasta?

8. Once fresh pasta is rolled out, how should it be stored for service? How long can it be kept at room temp, refrigeration, and frozen?

9. What is the formula and method for cooking pasta?

10. How do you determine the doneness of fresh pasta? Compare and contrast to doneness and texture of properly cooked dried pasta.

11. What are the differences between cooking fresh and dried pastas? What are the similarities?

12. Should fresh pasta be cooked ahead of time? Please explain your answer.

13. What considerations should be made when pairing sauces with various different forms of fresh pasta items?

Unit Eighteen: Introduction to Protein Cookery

Please define in your own words the following:

Key Terms albumen albumin chalazae egg white egg yolk egg shell
egg membrane air cell
hard-cooked or hard boiled over coagulation
poached eggs scrambled sunny side up over easy over hard custard
non-stick pan seasoned syneresis ferrous sulfide
hydrogen sulfide

Study Questions

1. What are the basic parts of an egg? What is the basic composition of each part?

2. How can one determine the freshness of an egg?

3. How are eggs graded? What determines the different grades of eggs?

4. Describe the safety and sanitation issues associated with the storing, handling and cooking of eggs.

5. What pathogen is associated with shell eggs?

6. Briefly describe what happens to egg proteins as they coagulate.

7. What are the 2 temperatures concerns when cooking eggs?

8. What happens to scrambled eggs as they are overcooked? Does syneresis apply to this scenario? Please explain your answer.

9. According to the ratio guide, what is the ratio of liquid to acid when poaching eggs?

10. Describe, in detail, the method for poaching and determining proper doneness in poached eggs.

11. Eggs can be poached be prepared ahead of time for service. Please describe the procedure.

12. What are the qualities of a properly poached egg?

13. Define soft scrambled eggs and an omelet. What are the qualities of properly soft scrambled eggs and the qualities of properly prepared omelet?

14. Describe the method for fried eggs. What are the qualities of properly fried eggs at each of the following stages: sunny side up, over easy and over hard?

15. Describe the method for scrambled eggs. What are the qualities of properly scrambled eggs?

16. Describe the method for hard-cooked eggs. What are the qualities of a properly hard- cooked egg?

17. What has happened if hard-cooked eggs have a green ring around the outside of the yolk? What steps should be taken during the cooking process to prevent this?

18. What is the effect of ferrous sulfide relative to egg cookery?

19. What is the ratio and method for a baked sweet custard?

20. What has happened? The custard is overcooked and weeping. It looks like a small wheel of Swiss Cheese? What is the term for the weeping of liquid from the custard?

Unit Nineteen: The Technique of Submerged Poaching

Please define in your own words the following:

Key Terms

blotting

court bouillon high-activity fish
submerged poaching simmering
poaching temperature range simmering temperature range parchment paper
à la nage

beurre blanc sauce reduction
visual doneness indicators fish spatula

Study Questions

1. Although submerged poaching is similar to simmering, what is the main difference between the two?

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

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

4. Briefly discuss the types of liquids that can be used to submerge poach and simmer food items.

5. When simmering or submerge poaching, why do you bring the liquid to a simmer before adding the food item?

6. Describe the method for submerged poaching.

7. How do you determine doneness of cooked fish if not using a thermometer? How do you determine visually/physically the doneness of cooked fish?

8. Describe the á la nage preparation.

9. Explain the procedure for making a beurre blanc. What must be done to maintain the emulsification of the butter?

10. Why is it best to hold a submerged poached item e.g., salmon in the court bouillon while holding for plating and service?

11. When making a mixture of the following items to sauté: zucchini, yellow squash, carrot and leek, why is it important to blanch the carrot and leek prior to sautéing them with the other items in the pan?

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?

Unit Twenty One:

The Technique of Roasting
Please define in your own words the following:

Key Terms barding larding
carry-over cooking carving
portioning jus
jus lié pan gravy
pan drippings fond
rack resting roasting
rotisserie cooking

pathogens associated with chicken/poultry butcher twine
roasting pan basting deglazing singer trussing

boning knife slicing knife carving station

Study Questions

1. Explain which types of protein, protein cuts, and vegetables are suited for roasting.

2. What is the difference between roasting and rotisserie cooking?

3. What is the proper equipment setup for roasting?

4. Describe the procedure for roasting.

5. Why is basting important during the roasting process?

6. What is barding? Why is it done? What types of ingredients may be used to bard a roast?

7. Describe the three different sauces which can be made from the pan drippings of a roast.

8. Describe the singer method and how it is used to thicken a pan gravy.

9. What is carry-over cooking? Give an example?

10. What is resting? Give an example.

11. What would happen to a roasted item if you carved it without a resting period?

12. What is the main reason for trussing a chicken?

13. Where should a thermometer be inserted in a chicken, in order, to determine doneness?

14. What is the correct internal temperature that must be reached prior to removing poultry from the oven? What is the food safety concern (pathogen) associated with raw and undercooked poultry?

15. What are the three final internal temperatures for the doneness of red meat?

Unit Twenty Two: The Technique of Braising

Please define in your own words the following:

Key Terms

braising

braised vegetable dishes Belgian Endive
glazing pot roast swissing stewing dusting dredging elastin collagen gelatin matignon
high activity meat cuts polenta
root vegetable fork tender

Study Questions

1. What types and cuts of protein are best suited to braising and why? What are some types and cuts that would not be well suited and why?

2. What types of vegetables are well-suited for braising?

3. Describe what should be done to achieve a rich, deep flavor and deep brown color in a braised beef or similar red meat?

4. Describe three techniques for thickening the sauce for a braise.

5. Why is braising referred to as "combination cooking"?

6. How can you determine doneness with a braised meat item?

7. When braising, what happens to the tough connective tissue in the meat?

8. How does the proper breakdown of collagen in red meat affect the final texture when braised or stewed?

9. What does the term "glazing" refer to and why is it important to the finished braise item?

10. Describe at least three differences between a braise and a stew.

11. What is matignon and how is it used differently than a standard mirepoix?

12. What is the ratio for making soft polenta?

13. Explain the technique for cooking and finishing Parmesan polenta.

14. Explain the procedure for roasting root vegetables.

Unit Twenty Three: The Technique of Braising/Stewing: White Meat

Please define in your own words the following:

Key Terms fricassée stewing paysanne cut seize/seizing high activity white meat

grand-mere garnish bacon lardons pearl onions

Study Questions

1. Describe in detail, the procedure for a stew or braise of a white meat protein.

2. What types and cuts of white meat and poultry are best suited to stewing or braising and why? Give some examples

3. List two differences and two similarities between braising and stewing.

4. Describe two methods to keep chicken or similar poultry meat white when braising or stewing.

5. How should the meat be hot held for service, if finishing the sauce separately, for a stew or a braise?

6. What is the name of the Grand Sauce that is used as the base of Chicken Fricassée?

7. Explain the term "seize" and how it is part of the white meat braising/stewing method.

8. What are some differences between a red meat and white meat braise or stew?

9. How do you determine the proper doneness of a white braise?

10. What is the shape/dimension of a paysanne vegetable cut?

Unit Twenty Four: The Technique of Sauté: Chicken

Please define in your own words the following:

Key Terms fines herbes deglazing fond suprême sauté
dusting/dredging escalope scallopini
pan sauce à la minute doré butterflied pounded reduction glace

Study Questions

1. Explain the technique for producing a sauté.

2. What will happen to the item if the pan is not hot when the item is placed in it?

3. Why are the amount of surface area and the depth of the pan important when sautéing?

What is the result of a pan that is too large? Too small?

4. What type of items (proteins, cuts of protein and vegetables) are best suited for sautéing?

5. What size and shape of protein is best suited for sautéing?

6. Why is the portion of protein often pounded when preparing for cooking this way?

7. What must be done to the surface of a portion of protein before it is placed into a hot sauté pan?

8. Give three reasons why some sautéed items are dusted with flour before cooking.

9. Describe the technique for determining the doneness of sautéed items.

10. What does "à la minute" mean? Why is this term used in relation to sauce?

11. Which side of the protein should be placed down in the pan first, and why?

12. How is the amount of fat needed to sauté be affected when sautéing a floured item?

13. Though sauté is considered a high heat cooking method, please explain why the heat of the pan must be carefully monitored and adjusted during the cooking process of the protein and the preparation of its sauce.

14. Define "fond" and explain why it is important to sautéing.

15. Name three liquids that may be used to deglaze the fond in preparation of a pan sauce for a sautéed item.

16. How should a sautéed item be hot held while sauce is being made prior to plating?

17. How should a sautéed item be reheated before plating?

18. How does glace make the sauté method more efficient in restaurant service?

19. Why is the pan sauce typically served under the sautéed item?

20. Does a sautéed item need to rest before serving, and how should it?

21. In reference to cooking with direct heat, explain what the term "doré" means.

Day Twenty Five: The Technique of Sauté: Fish

Please define in your own words the following:

Key Terms

à la meunière beurre fondue beurre noir beurre noisette
classic butter sauces

list a few variations of meunière doré
wild rice

Study Questions

1. What will happen to a sauté item if the pan is not hot when the item is placed in it?

2. What does the term "á la meuniere" mean, and what three components are necessary parts of the preparation?

3. Describe the preparation of á la meunière.

4. What is "noisette" butter, and how is it achieved?

5. How should fish be prepped beforehand for cooking with the sauté method?

6. Describe the technique for determining the doneness of sautéed fish without a thermometer?

7. Using a key term, please describe the proper color for sautéed fish when they are done?

8. Explain the process for cooking, reheating, and serving wild rice.

Unit Twenty Six: The Technique of Pan Frying

Please define in your own words the following:

Key Terms

fresh bread crumbs (mie de pain) dry bread crumbs (chapelure) panko crumbs
cooking greens (types of) braising greens
pot liquor

creamy style dressings pan fry
späetzle dumplings cole slaw
standard breading procedure batter
coating Griswold

Study Questions

1. What types of items (protein, cuts of protein, vegetables) are best suited for pan-frying?

2. What type of pan should be used for pan frying? Why is the amount of surface area and the depth of the pan important when pan-frying?

3. What is a Griswold, and why is it also appropriate for pan frying?

4. List five differences between sautéing and pan-frying.

5. What would potentially happen if an item was placed into oil that was not hot enough while pan-frying?

6. Describe the ingredients, set up and method of the standard breading method of coating a protein item. List the ingredients in order of use.

7. What types of bread crumbs could be used in the Standard Breading Procedure?

8. Describe the appearance of a properly cooked pan-fried item.

9. Is it proper to pour the sauce accompaniment over a pan-fried item when plating? Why?

10. Can an item be breaded in advance, if yes, what should be considered?

11. Can a pan-fried item be cooked in advance and hot held for service?

12. Why is moderate heat preferred in the pan-frying technique?

13. Can the fat used in pan-frying be re-used, if yes what are things to consider?

14. What are some key safety measures to consider and avoid risks when pan-frying?

15. What are "dumplings", and basically how are they made?

16. Describe how to make a creamy dressing.

17. How is coleslaw made?

18. Explain how to braise greens and to what degree should they be cooked?

19. What type of potato is appropriate for pan frying, and why?

Unit Twenty Seven: The Technique of Grilling

Please define in your own words the following:

Key Terms béarnaise sauce béarnaise reduction broiling
compound butter grilling
grilling station set-up pan grilling
cross-hatching/marking flare-up
marinade tenderizing enzymes roësti potatoes

Study Questions

1. What are the three most important characteristics of an item (protein, cut of protein, vegetable) that will be grilled or broiled?

2. What are the key flavor components of a Sauce Béarnaise?

3. When making a Sauce Béarnaise what ingredients are used in the reduction?

4. What is the correct amount of reduction needed per yolk when making Sauce Béarnaise?

5. Do grilled meat items need to rest prior to serving? Please explain your answer.

6. How do you know when a grill is at proper grilling temperature?

7. What is the essential equipment necessary to set up a grilling station?

8. What is the dual purpose of grill marking (cross-hatching)?

9. How do you prepare items (protein, cuts of protein, vegetables) for grilling/broiling? Be specific.

10. What types of sauces and accompaniment (toppings) are appropriate for grilled/broiled items?

11. What are two similarities and two differences between broiling and grilling?

12. What is meant by zone grilling?

13. What are five enemies of deep fat frying oil?

14. What are the different techniques to maintain the quality of deep fat frying oil?

15. Why are flare-ups not desirable when grilling? How can they be avoided?

16. What are some basic ingredients used in a marinade, and why are they used?

17. What are some ways to tenderize proteins for grilling other than using a marinade?

18. Explain the basic preparation of a sautéed shredded-potato cake.

Day Twenty-Eight: The Technique of Sauté: Beef (or Red Meat)

Please define in your own words the following:

Key Terms Sauce Chasseur medaillion(s) beer batter Orly style
Gratin dauphinois

Study Questions

1. What must be done to the surface of a red meat item before it is placed into a hot sauté pan? Why?

2. Explain how to produce a Chasseur sauce after cooking a portion of sautéed beef.

3. Describe the steps in making a potato gratin.

4. Why should the potato slices for the gratin not be soaked in water before adding to the cream?

5. Detail the ingredients and procedure for producing a beer batter?

6. Why is it important to keep the batter cold after it's made and while it's being used?

7. Explain how to prepare and pan-fry a vegetable coated in batter.

Attachment:- Culinary Fundamentals.rar