Reference no: EM133013209
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?
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What type of cooking method is braising
: What considerations must be taken during cooking to keep red vegetables red and What type of cooking method is braising
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