Cooking Techniques Flashcards
(15 cards)
What foods are the best suited for grilling? Why?
Tender cuts of meat, from Fish, tender vegetables and from fruits. Do you use tender cuts of meat and vegetables because grilling generally takes place at high heat and the product cooks quickly. He is from fission for it so they do not fall apart when turning on the grill grates
What do you need to do to ensure your product his grill marks
You should make sure you’re real is hot and oiled and the product should be lightly oiled as well
Why is it suggested that you have to hit zones on your grill
You have to heat zones on your grill so you can start your product on the higher temperature area to achieve grill marks and a lower temperature area to allow larger thicker products to cook all the way through
Please list at least three reasons why your product may stick to the grill
Product my stick to the grill the grill is not hard enough, not boiled, is dirty, or if your product has not been oiled
What foods are best suited for poaching, why?
Tender delicate foods such as fish, chicken breast, eggs and pears. Because poaching is it generally a quicker cooking method that only in Portsmouth flavor which would not as well with heartier food such as fatty steak
What are the basic components of a quart bouillon
Water or star, aromatics, Mira qua/vegetables and acid
What is the temp range for poaching? Why is this temperature important
The proper temperature range is 165 to 185°F. If the temp is too low it will take too long to cook and you may not reach the necessary time to ensure a harmful bacteria is killed. If the temp is too high the powder can be dried out or the agitation for the bubbles can damage the
Why is it important for your pride to be fully submerged in submersion poaching
To make sure that the products of the same rate and it’s cooked all the way through
Why is it important to cover your steaming basket
To capture the steam and allow all the product in the steam basket to cook at the same rate
Why is it important not overcrowd you’re steaming basket
To ensure that the steam uniformly cooks all of the product in the basket
How do we know when steamed vegetables are cooked to the proper doneness
You can look at the color of green vegetables but for other vegetable simply pull a piece out of the steamer and try it
Why is it important to season steamed vegetables
All vegetables should be season, steaming does not import as much flavors of the cooking methods like grilling a high temp roasting, Sistine nationals can be bland if not seasoned
What is the name of the green pigment in green vegetables
Chlorophyll
What are two things that can damage chlorophyll in green vegetables
Acidic foods and excessive heat
Why do some chefs shock green vegetables and ice water after steaming are boiling them
To stop the cooking process and set the green color
