Culinary Fundamentals Flashcards
Batonnet
1/4” x 1/4” x 2”
Aromatic
A food added to enhance natural flavorings of another.
Aromatics include most flavorings such as:
-Herbs
-spices
-Most Vegetables
Bouquet Garni
A bundle of herbs usually tied together with a string
Brown stock
Meat is roasted or browned before it is submerged for flavor extraction
Concassé
When a tomato is peeled, seeded, & chopped. Rough chop.m
Convection simmer
A method of heat transfer in which heat is transmitted through the circulation of air or water.
Degrease
To skim the fat off the surface of a cooking liquid such as a stock or a sauce
Dépouillage
To skim the impurities off a surface of a cooking liquid.
This process is simplified by placing the pot on the center of the burner & skimming impurities as they collect on one side of the pot.
Extraction
The process of obtaining something from a mixture or compound by chemical, physical, or mechanical means
Fond
The French term for stock… Also described the pan drippings after sautéing or roasting and used as the base for sauces.
Fumet
The main flavoring ingredient is allowed to cook in a covered pot with aromatics. Fish fumet is the most common type.
Large dice
3/4” cubes
Medium dice
1/2” cubes
Mignonette pepper
White pepper
Mince
To chop onto very small pieces
Onion piqué
A whole peeled onion to which bay leaves are added using a clove as a tack
Mirepoix
50% onion, 25% carrot, 25% celery.
A combination of chopped aromatic vegetables used to flavor stocks, soups, braises, and stews
Rémoullage
A stock made from bones that have already been used for stock. Weaker than the first quality stock. It is often used as a base for another stock.
Rondeau
A straight, wide-sided pot with two loop handles often used for braising.
Sauteuse
A shallow skillet with sloping sides and a long handle
Satutoir
A shallow skillet with straight sides and a single long handle
Steam jacket kettles
A kettle with double layered walls between which steam circulates providing even heat for cooking soups and stocks. The kettle can be isolated, spigoted, or tilted.
White mirepoix
Equal parts: celery, onion, parsnip, & leek
Stock pot
A large straight sided pot that is taller than it is wide used for making stocks or soups, some have spigots
Small dice
1/4” x 1/4” x 1/4”
White stock
Light colored stock made from bones that have not been browned
Broth
A flavorful aromatic liquid made by simmering water or stock with meat, Vegetables, and/or spices or herbs
Sachet d’épices
1 sprig thyme, parsley stems, bay leaf, & peppercorn wrapped in cheesecloth and tied with twine
Name the 3 basic types of stock
White, brown, fumet
What are the major uses of stocks?
Soups, sauces & flavorings
What is the standard ratio to yield 1 gallon of white or brown stock?
8 lb bones
1 lb mirepoix
1 sachet
5-6 qt water
Why do we cut mirepoix into 1-2” pieces for stock production?
To yield flavor without breaking the vegetables down
At what point of the cooking process is mirepoix added to meat stocks?
1 hour before its done
What two fundamentals should be used to make sure a stock is clear?
Skimming & straining
Describe the technique for straining a stock
Pour through mesh sieve lined with a cheesecloth
What are the characteristics of a well made stock?
Protein flavor with hints of mirepoix, gelatinous,opaque, & aromatic
What temperature are stocks cooled to before refrigerating?
40F
Describe 2 reasons for precise vegetable cuts
Presentation, if two chefs are preparing them they look the same
When / how would a bouquet garni or sachet be used?
30 min before stock is done, aromatics
What are the advantages of using a bouquet garni or a sachet?
It can easily be extracted when flavor has developed.
In order to achieve desired flavor, color, and body in stocks, list the minimum simmer times of each.
Fish 30-60 min Veg 30-40 min Chicken 2.5-4 hrs Brown Veal 6-8 hrs White beef 8-10 hrs
What is a remoulliage and how does it differ from a stock?
Used instead of water to make more flavorful broth. It is the 2nd use of bones and mirepoix from a previous stock
Define protein extraction and coagulation as it applies to making stocks
Protein extraction from bones is essential in stocks because it provides the body of the stock, coagulation is important in stocks because it gives the stock it’s gelatinous body.
What is the purpose of blanching bones when making white stocks?
Remove any impurities such as blood and marrow, makes for a stock with an opaque clarity
Clarified butter
Made by heating whole butter until butterfat is separated from the other components of butter : the milk solids and water. Decant without disturbing the sediment.
Glacé de via de
Meat glaze
Broth
A flavorful aromatic liquid made by simmering water or stick with meat, vegetables, spices, and/or herbs
Fortification
Adding flavor
Decant
Gradually pour from one container to another without disturbing the sediment
Glacé de gibiler
Game galze
Glacé
A highly reduced broth, stock, or remoullade
Glace de volaille
Chicken glaze
Glacé de poisson
Fish glaze
Reduction
The product that results when a liquid is reduced from evaporation
Julienne
1/8” x 1/8” x 2”
Glacé de veau
Veal glaze
Brunoise
Dice cut of 1/8” cubes. Items are first cut into a julienne then cut crosswise
Can a broth be served as a soup? How else can it be utilized?
Yes. A broth can be utilized by being frozen and used for let soups, the ingredients can be used as a garnish.
What are the characteristics of a well-prepared, quality clear soup?
The soup mist be clear, containing vegetables & meat. The body won’t be thick because its a clear s&p and most thick soups consist of a roux or purée
Name and describe the two main categories of soups
Thick : consist of roux or a purée used to thicken
Clear : consist of a broth or stick garnished with vegetables and/or meat
Define a clear soup
Consist of stock or broth, garnisgedneithbvegetables, meat, etc. remains relatively clear
Describe the ingredients used in a hearty broth
Meats, poultry, fish, vegetables, legumes, grains, pasta, and herbs. Additional options are cheese or pesto.
What is the basic ratio for a clear soup?
10 lb bones
1 lb mirepoix
1 sachet
5 qt water
What are the steps and food safety concerns when reheating broths for service?
Place the item in a designated pot, pan, etc. & place over direct heat to begin the reheating process. One has just 2 hours to reheat to 165F for at least 15 seconds. This is to avoid growth of pathogens. Can be held at 135 for 4 hours.
Name a hearty broth besides beef vegetable soup….
Minestrone, beef barley, French onion
What are the advantages and disadvantages of using commercial stock bases?
Advantages: stock is already done, ready to be heated, and no long processes needed
Disadvantages: one does not know how long ago it was made or if it was stored properly
Describe the procedure for a glacé de veau and list it’s uses
Glacé is a highly reduced stock or remoullade. As a result of the reduction, the stock acquires a jelly-like or syrupy consistency and its flavor is highly concentrated. Glaces are used to boost the flavor of other foods, particularly sauces. When they are reconstructed with eater they may also serve ad a sauce base, much the same as commercially prepared base.
What concentrates during the production of black and gives it its body/viscosity?
During the production of glacé, it is the gelatin that gives it its body & viscosity
Two methods for preparing clarified butter are
Simmering and decanting
Two main categories of soup are
Clear and thick
A glacé is
Stock that is reduced to a syrupy consistency
Remoullage is
The second wetting of bones after making the initial stock
Traditionally French onion soup is prepared from
White veal stock
Butter is clarified in order to
Remove the milk solids and water.
Increase the smoke point
Concassé refers to
Peeled, seeded, and diced tomatoes
True / false : the primary difference between stocks and broths is that the stocks contain more meat
FALSE
Broths contain more meat
Name the seven classifications of soup:
THICK 1. Bisque 2. Chowder 3. Cream CLEAR 4. Broth 5. Hearty Broth 6. Consommé *7. Specialty
Basic formula for onion soup
(1 gallon) 5 lb onion 1 gal stock ( traditionally white veal) -Caramelize onions in clarified butter (20-30 min) -Deglaze with calvados -add stock, simmer 30 min -season -serve with 1/4" thick toasted crouton, broil cheese on top
2 reasons why it is important to properly Caramelize onions
Proper caramelization is important to ensure onions do not turn bitter or burn. (Flavor & color development)
Describe the method for clarifying butter
Decanting method - place whole butter in Bain Marie insert, place insert in pot of simmering water. Heat butter sufficiently for its water and milk solids to fall to the bottom. Skim foam off the surface, ladle clarified butter off upper portion being very careful not to disturb any milk solids
Simmering method.- when one brings the whole butter to a simmer in the sauce pot then skims the foam off the surface, continue simmering butter on moderate heat until butter changes from a cloudy appearance to a clear one ( the water will evaporate out and the milk solids will sink to the bottom ) when the milk solids just barely change color remove the butter from the heat, strain thoroughly through cheesecloth
What is the uprise of clarifying butter?
Increase it’s smoke point
List the variations of onion soup styles and associate with appropriate styles of restaurant
A) White Onion
-onions are cooked until wilted, not browned
- not served with croutons or cheese
-very clean & associated with fine dining to prevent guests from getting stained
B) Onion Soup Gratinee
-onions are browned
- served with crouton and melted cheese
- this version is usually associated with a more casual dining experience because it is messier to eat
Clarification
Combination lean ground meat, mirepoix, herbs, spices, tomato or other acidic ingredient
Onion brûlée
Is used to give additional color &flavor. Onion cut in half and charred on cross section
Protein denaturation
Unfolded or relaxed proteins
Reclarify
To clarify again
Consommé
Perfectly clear broth that is exceptionally rich in flavor
Protein coagulation
The curdling or clumping of proteins, usually due to the application of heat (to capture impurities)
Raft
Traps particles within the stock that cause cloudiness
Royale
A custard sed as a garnish in the consommé
Define a consommé
A perfectly clear broth
What is a clarification and when does the clarification begin to be referred to as a raft
Clarification is a combination of lean ground meat, egg whites, mirepoix, herbs and spices, and a tomato product or other acidic ingredients. Referring to a raft, it begins directly after 145 F when the clarification gathers all the impurities in the stock then the stock becomes clarified.
What is the main purpose of onion brûlée in a consommé?
Additional flavor & color
Describe protein coagulation as it refers to making a consommé
A consommé is a pure, clear broth. Having impurities will only make it cloudy but if one uses protein coagulation it will eliminate all impurities
What is the basic formula for 1 gallon of finished consommé?
3 lb ground meat 6 qts chicken stock 10 ea. egg whites 1 lb mirepoix 10 oz. tomato product 2tbsp salt 2 da. Onion brûlée
What is the purpose of an acid in the clarification of a consommé?
To help the raft form properly as well as flavor. Helps to denature proteins and make the clarification
List 4 ways that proteins are denatured
- exposing them to heat (140-180F)
- Exposing them to high acidity (salt, tomato)
- Exposing them to air bubbles ( agitation)
- Exposing them to a combination
At what temperature do egg whites begin to coagulate?
150F
