Foundations 5

Question 1

Ap weight

Answer 1

Weight before trimming

Purchased quantity

Question 2

EP weight

Answer 2

Determines true price of product
After trimming
Edible portion quantity

Question 3

Conversion factor

Answer 3

New yield/old yield = conversion factor

New shoes/old shoes = cute feet

Question 4

Standard vinegarette

Answer 4

3/1 ratio
Oil/vinegar
#1
1tsp Dijon
1tsp shallot
1oz V
3oz oil
Salt pepper 
Chervil- brighten/anise/pepper

Dijon acts as an emulsifier for Vinegaette. 
Lecithin...
#2
1tsp garlic
1tsp sugar
1 oz balsamic
3 oz oil
Salt pepper 

#3
1tsp honey
1oz lemon juice
3oz oil
Salt pepper

#4
Sugar and lime change to change

Question 5

Vinegar 7-9- diff level acidity
Higher than citrus
Citric 3-4%
Rice V has lower acidity

Answer 5

Emulsifier in Dijon is: lecithin
Lecithin also present in egg yolks
High quantities in mayo than in mustard

Question 6

Stock

Broth

Answer 6

Clear, thin liquid flavored by solvable substances meat/bones, vegetables and spices

Broth usually has meat in it

Question 7

Fumet *

Answer 7

Flavorful fish stock, especially one made with wine

Bones 
Mirepoix white: celery onion parsnip, 
Water- cover bones except for a few tops
White wine
Sachet- tie to pot handle

1. Boil
2. Cool for 30 minutes

Question 8

Gelatin

Answer 8

When collagen breaks down
Gives body to stock
Well made stock thickens when chilled

Question 9

Cartilage is best source if gelatin in bones

Answer 9

Knuckle bones are valued in stock making
Elearin - evil
Collagen - cool

Question 10

Mirepoix *

Answer 10

Combination of 8 oz onion, 4oz carrot, and 4 oz celery

Question 11

White mirepoix

Answer 11

Parsnips are substituted for carrots

Keeping the stock as colorless as possible

Question 12

Cutting mirepoix

Answer 12

Small pieces for releasing flavors in a short time, as in a fish stock
Large pieces if cooking for a long time as in beef stock

Question 13

Sachet d’epices *

Answer 13

Herbs and spices tied in a cheesecloth

Thyme
Bay leaves
Peppercorn
Parsley stem
Optional: cloves, garlic

Question 14

Bouquet garni *

Answer 14

Assortment of fresh herbs and other aromatics tied in bundle with string

Question 15

Stock ratio

Answer 15

Bones 80%
Mirepoix 10%
Water 100%

Question 16

Mise en place

Answer 16

Everything in its place

All production and organization that must be achieved before actual production can begin

Question 17

Beurre manie

Answer 17

Mixture of equal parts raw butter and flour mixed into smooth paste
Added raw

Question 18

Lean fish bones
Cleaner
Not as many impurities

Answer 18

Halibut, flounder, turbot, sole

Chop fish bones up and rinse several times

Butter to pan and sweat the bones

Question 19

Sweat

Answer 19

Cook without getting any color in it

Question 20

Depouillage

Answer 20

To remove scum

Question 21

Chinois

Answer 21

Fine mesh Strainer…

Question 22

Beurre

Answer 22

Butter

Question 23

Nappe

Answer 23

Coats back of spoon

And hold the lines

Question 24

Monte aubeurre

Adds butter at the end of sauce

Answer 24

Shine and body

Question 25

Fond

Answer 25

foundation or base

Question 26

White stock

Answer 26

Do not roast the bones | Do not add tomatoes

Question 27

Tomoatoes

Answer 27

Add flavor | Break Down....

Question 28

Celery cut

Answer 28

Bias, suflet

Question 29

Cold water

Answer 29

Helps extract

Question 30

Why lazy bubble

Answer 30

Remove impurities

Question 31

Why cold water in stock

Answer 31

Starting with cold water *Speeds extraction Many proteins are soluble in cold water but not in hot

Question 32

Pince'

Answer 32

To brown In a beef stock we pince tomato paste on veal bones. The acidity in tomato helps breakdown collagen in veal bones

Question 33

Sucs

Answer 33

Browning bits on bottom of pan