Chapter 1-3, emulsions, & taste Flashcards Preview

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Flashcards in Chapter 1-3, emulsions, & taste Deck (30)
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1

emulsifier

a finely divided powder, polysaccharide, or some thick liquids, and proteins that prevent same substance drops from forming.

2

lecithin

emulsifier found in egg yolks. Primarily used in mayo and hollandaise.

3

2 main parts of an emulsifier

hydrophilic & lipophilic

4

what do acids do to emulsions?

stabilizes chemical property of the emulsifier and allow it to absorb fat or oil.

5

3 causes of emulsion breakdown

1. pouring liquid too fast, 2. oversaturated, 3. temperature.

6

what is the ratio for a basic emulsion with an egg yolk?

6oz. oil: 1 yolk

7

Why study emulsions?

they affect all areas of cooking, including the mother sauces.

8

what is an emulsion?

the even dispersal of one liquid throughout another immiscible liquid

9

pectin

a natural emulsifier in fruit; makes the jelly gel.

10

what major event affected cuisine

French revolution

11

Dates of French revolution?

1789-1799

12

What is a guild?

Like a union. Bakers only bake; butchers only butch.

13

When was the first restaurant opened and by whom?

1765 by Boulanger

14

Who, what, when Careme?

1783-1833; credited as being first person to organize food into categories; began writing down recipes; heavily garnished and sauced food.

15

Escoffier

1846-1935; Father of Western French Cuisine; organized mother sauces; brigade; Food Bible

16

What is the simplest way to stop the spread of disease?

Washing your hands

17

Cross-contamination

transferring biological, physical, and chemical contamination from one food to another either indirectly or directly.

18

Carryover cooking

let meat set 5 minutes after cooking to finish cooking and reabsorb juices

19

temperature danger-zone

41-135 F; no more than 2 hours

20

mis en place

everything in its place

21

bane marie

double boiler pot

22

gardmanger

cold food

23

saffron

stamon of croqus flower that must be hand-picked; must expensive spice in the world.

24

vanilla

from madagascar

25

salt

used to be a luxury item

26

most important spice to master

salt and pepper

27

MSG

bad for high blood pressure; commonly in condiments; monosodium glutimate

28

flavor profiles

description of flavor from first smell to last bite

29

Sanitation

the creation and maintenance of conditions that will prevent food contamination of food-borne illnesses.

30

Viruses can be present on any food while bacteria cannot.

True