Culinary midterm study sheet PDF

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Summary

Notes for the culinary midterm, covering all material in the lectures up to that point, taught by Chef Owens...

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Culinary Skills and Procedures Study Sheet – Midterm                     

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Recipe or formula: Set of written instructions for producing food or beverage Standardized recipe: Will produce known quality and quantity of food Mise en Place: Everything in its place. Ingredients and tools needed to make recipe Whetstone: New edge on a dull knife. 20° angle Steel: Straighten an edge; hone Chiffonade: Finely sliced or shredded leafy vegetables Rondelles/rounds: Disk-shaped or cylindrical slices Diagonals: Elongated or oval-shaped cuts Obliquie/roll cut: Two angle cut sides Lozenges: Diamond shaped cuts Mincing: Very finely chopped (garlic, shallots, onions(=) Brunoise: Cube; 1/8” x 1/8” x 1/8” Small Dice: Cube; ¼” x ¼” x ¼” Medium Dice: Cube; ½” x ½” x ½” Large Dice: Cube; ¾” x ¾” x ¾” Julienne: Stick; 1/8” x 1/8” x 1”-2” Batonnet: Stick; ¼” x ¼” x 2”-2.5” Paysanne: Flat/square; ½” x ½” x ¼” Tourner: ‘To turn’ in French. 7 equal sides, 2” long Conduction: Movement of heat from one substance to another through direct contact Convection: Movement of heat through liquid or gas- creates circulation. Natural: cool liquids/gases fall; warm liquids/gases rise. Chicken stock in pot Mechanical: fans or stirring to circulate heat evenly and quickly. Fan in oven Radiation: Heat transferred by waves of heat or light. Infrared: heated element gives off waves of heat Microwave: heat transferred by electrical waves in defined space Induction: heat through electromagnetic field Cooking Methods Dry heat: air or fat for heat transfer. Grill, roast, saute, pan-fry, etc Moist heat: water or stock for heat transfer. Poach, simmer, boil, steam Combination: dry-heat and moist-heat. Food browned then cooked in liquid Flavor: Components you taste in food. Sweet, bitter, salty, umami/savory, sour/acidic Aromatic: Components added to enhance aroma of food Seasoning: Enhance natural flavor. Only salt and pepper Flavoring: Primary function is to add new taste to food. Spices, herbs, vinegars Herbs: Aromatic plants- leaves, stems, flowers Spices: Aromatic plants- bark, roots, seeds, buds, berries Salt: Preserves, enhances, heightens flavor, saltiness. Rock salt (deposits), table salt (water pumped through deposits), sea salt, kosher salt (purified rock salt) Oils: Fat remains at liquid at room temp. Refined from seeds, plants, vegetables Vinegars: Fermented wine or alcoholic liquid. Mirepoix: 50% onion, 25% carrot, 25% celery

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White mirepoix: Replace carrots with parsnips, mushrooms, leeks Sachet: Peppercorns, bay leaf, thyme, parsley stems Onion piquet: Onion wedge with a bay leaf ‘pinned’ on with cloves Onion Brule: A caramelized onion piquet for color. Deglaze: Cold liquid poured into hot pan to get brown bits and residue in pan Collagen: Protein in bones for stock Mother sauces: Leading sauces. o Espagnole o Veloute o Bechamel o Tomato o Hollandaise Compound sauce: Mother sauce + ingredient. Categories dependent on mother sauce Roux: Equal parts butter and flour. 1 c roux thicken 1 c liquid o White roux: béchamel o Blonde roux: veloute o Brown roux: espagnole Slurry: Cornstarch or arrowroot mixed with cool liquid

Heat is a form of energy. Food = Macronutrients. Changes in shape, texture, color, and flavor occur when heat is applied to Macronutrients. Proteins coagulate/solidify, water evaporates, fat melts, starches gelatinize/expand and soften, sugars carmelize/brown. Stocks: White: chicken or veal (optional blanching) Brown: chicken, beef, or veal (bones and mirepoix caramelized, add tomato product) Fish: stock or fumet (more concentrated than stock) Vegetable: stock (many variations of vegetables used) or court bouillon (wine or vinegar added and vegetables simmered) 7.5 lbs bone per gallon of water. 1 lb mirepoix per gallon of water. Begin with 25% more than desired yield. Start with cold water. Simmer gently, skim frequently, add cold water if needed. Strain and cool in ice bath. Leave fat layer intact. Sauce: Begin with best ingredients, proper thickening, time, and season at end. Must have correct appearance, consistency, flavor, and aroma. Thickeners: Flour Cornstarch – 1 oz thickens 32 oz liquid. Gives sauce glossy sheen Arrowroot – similar to corn starch. Cleaner taste but more expensive Beurre Manie: Equal parts flour and whole butter; uncooked roux Liaison: Mixture of egg yolks and heavy cream. 1 yolk per 3 oz cream Finishing techniques:

-Reduction: moisture released through steam. Concentrates flavor -Straining: increases smoothness -Monter au Beurre: swirl or whisk whole butter into sauce to give shine, flavor, and richness Espagnole: Brown veal stock, brown roux -Demi glace -Bordelaise (red wine and shallots) -Chasseur (white wine and mushrooms) Veloute: White chicken, white veal, or fish stock, blond roux. -Allemande (liaison) -Supreme (cream) -Bercy (fish stock) Bechamel: Milk and onion piquet, white roux, nutmeg -Mornay (grated gruyere and parmasean) -Soubise (sweat onions) Tomato Sauce: Fresh/canned tomatoes. Long, slow simmering -Creole (celery, peppers, hot sauce) -Marinara (fresh herbs) -Bolognaise (meat) Hollandaise: Vinegar, water, peppercorn reduction, lemon juice, egg yolks, clarified butter -Bearnaise (tarragon, vinegar reduction) -Maltaise (orange juice & zest)...