Intermediate and Foundation Flashcards
All prev terms
1
Q
What is the basic ratio for hollandaise?
A
1 yolk: 50g unsalted butter
2
Q
What are the three methods of making Hollandaise?
A
By hand, by machine and sabayon/double boiler
3
Q
How do you make Hollandaise by hand?
A
In a bowl cream together 1 cube of butter, yolk and salt, then add 1/4 teaspoon of reduction. Place the bowl in a water bath and slowly add in the rest of the butter ensuring it is full incorporated and mixture is thickening before next cube of butter is added.
4
Q
How do you make Hollandaise by machine?
A
Can be used for minimum of 3 yolks. Butter must be melted and just foaming (about 80c). Put yolks in the food processor and slowly add stream in the butter, have the machine tiled on an angle to help mix. Leave the milk solids behind in the bottom of the pan as they thin out the sauce.
5
Q
How do you make Hollandaise the sabayon/double boiler method?
A
Fill a pan with water and bring to simmer, put glass bowl on it and make sure it does not touch the water. Put 3 egg yolks, 2 tsp reduction and 1 tsp water and whisk until mixture is light with a 2 second ribbon. Remove from heat and whisk in the butter that has been heated to foaming. If it is not thick enough at the end, put back over the double boiler and continue to cook until thickened.
6
Q
How can you hold a Hollandaise sauce and for how long?
A
Hold in a warm water bath with no heat underneath or you can hold in a thermosat 60 ̊C. Occasional stirring and the addition of a few drops of water will prevent splitting. It can be held for 30-40 minutes.
7
Q
What has gone wrong if the Hollandaise has split/curdled?
A
The mixture has likely got too hot.
8
Q
Name 2 daughter sauces of Hollandaise
A
Béarnaise, herby hollandaise, Mousseline and Choron
9
Q
What has gone wrong if the Hollandaise has not thickened?
A
Not beaten vigorously, not heated enough.
10
Q
What has gone wrong if the Hollandaise looks oily and thick?
A
This mixture has likely got too hot.
11
Q
What has gone wrong if the Hollandaise is very yellow and greasy?
A
Either it is too hot or the butter has been added tooquickly before it has had chance to emulsify.
12
Q
How do you rectify a split hollandaise sauce?
A
A few drops of cold water or small ice cube beaten in, or if its very split a new yolk with the mixture slowly added in
13
Q
What is gelatine?
A
A colourless, flavourless water soluble setting agent derived from the skin and bones of animals (usually pork though it can be bovine in origin)
14
Q
Whats the difference between powdered and leaf gelatine?
A
Gelatine is either in leaf form or in powdered form. These differ in how they are hydrated and melted.
15
Q
What temperature does gelatine set at?
A
Gelatine melts at 27C and sets at 20C
16
Q
Why shouldn’t you boil gelatine?
A
Sustained high temperature deactivates its setting ability.
17
Q
What is a bavarois?
A
a flavoured custard (crème anglaise) lightened with cream and set with gelatine.
18
Q
How do you know you have reached the bavarois setting point?
A
Setting point can be described as a ‘parting of the waves’; when a spatula is run along with middle of the bowl the bottom of the bowl it will,momentarily, be visible before being flooded by the mixture. A consistency similar to emulsion paint or similar to lightly whipped cream is also a good point of reference.
19
Q
What is the bavarois setting point?
A
The stage at which a mixture containing gelatine starts to set and is the appropriate consistency to fold through the whipped cream.
20
Q
What is the ribbon stage? (mousse)
A
The mousse should be ‘to the ribbon’; when the mousse is thick enough to leave a line or ribbon over the surface when the beaters are liftedand some of the mixture falls from the beaters.
21
Q
What is sponging? (gelatine)
A
Rehydrating gelatine in cold water
22
Q
How do you prepare a mould for bavarois?
A
Lightly oiled
23
Q
How do you rectify a mixture that has gone beyond setting point?
A
If you take the base mixture beyond setting point (the mixture will be firm and very thick). Place the bowl over a pan of simmering water to gentlyre-melt the gelatine.
24
Q
Why has the Bavarois or cream not set?
A
- Insufficient chilling time* Not enough gelatine used* Gelatine has lost its setting ability (usually if boiled)
25
Why is the Bavarois or cream rubbery?
* Too much gelatine/too little liquid was used
26
Why does the Bavarois or cream contain lumps?
The custard or cream was too cool when the gelatine was added and set in lumps
27
Why is the Bavarois or cream is not smooth?
The whipped cream and custard/cream base have not been well folded. The cream may have also been overwhisked or the custard/cream base taken alittle beyond setting point.
28
Why is the Bavarois or cream is dense?
* The cream was over-whisked* The cream was over-folded when added to the custard/cream base.
29
Why is the set mousse contains lumps of rubbery gelatine?
* The gelatine was not warmed sufficiently when added to the mousse base.* The mousse base was very cold when the gelatine was added
30
Why does the set mousse contains lumps of cream?
* The cream was overwhipped or not folded in sufficiently.
31
Why has the set mousse has separated into a lemon layer and frothy layer?
* Egg whites folded in before setting point was achieved so the gelatine sank to the bottom
32
Why is the set mousse is dense and heavy?
* Over-folding of cream and/or egg whites* Mousse based not whisked to ribbon stage* Too vigorous stirring of mousse base when reaching setting point* Too much gelatine used
33
Whats the MEP for a cold mousse e.g. Yuzu?
5 points:1) 1 small saucepan -1½ tsp powdered gelatine (1 ½ tbsp. water + 1 ½ tbsp. yuzu)2) Double boiler - 1 large saucepan 1/3 filled with water + medium bowl to sit in the pan (3 yolks 150g caster sugar 1 ½ tbsp. yuzu)3) 1 medium bowl (150ml cream)4) 1 medium high-sided clean bowl + electric beater (3 egg whites)5) Large bowl (3 handfuls of ice (add water just before using)
34
Describe point by point the method of making pate sucree
Sift flour and salt directly into a ring. Place butter in centre and the sugar, peck at it until the mixture is completely combined. Then add the yolk and vanilla and keep pecking until it is smooth, streak free and not curdled. Then use pallette knife to flick flour over the mixture and chop through until a dough is formed, scraping the palette knife clean with a butter knife as you go. Then put cling film down and fraiser the mixture onto the clingfilm. Then shape into a smooth flat disk and chill before using.
35
Why is the oven temperature lower for pate sucree?
The high sugar content means it could catch/burn more easily
36
What is the oven temperature for pate sucree?
190
37
What shelf should pate sucree be cooked on?
Top
38
What is pecking (pastry)
Motion with fingers/thumb on one hand that combined the sugar/butter, or the eggs to that mixture
39
What is fraisering (pastry)
Motion a bit like pressing garlic that presses the dough together without overworking it
40
What are the two types of french pastry?
Pate sucree – caster sugar - sugared pastryPate sablee – icing sugar - sandy dough
41
How to identify when pate sucree is cooked?
Pastry is a light golden colour and no grey areas present
42
How do you prep of tins for french pastries?
The must be fully lined with parchment on the bottom and butter on sides as the richness of the pastry means it sticks easily
43
What is the prep of the ramekins for savoury and sweet souffles?
Savoury (single bake) ramekin prep = melted butter + breadcrumbs = crust around the outside and helps the rise Double baked savoury is a double butterPrep of the moulds needs to be melted butter and caster sugar, making sure you clean up theramekins after they have been prepped.
44
Why would your souffle be dense and heavy?
Over folded when the egg whites went in or misweigh in the base
45
What is the base of the souffle called?
Panade
46
Why have you lumps of egg whites in the finished souffle?
Overbeaten
47
What stage should the egg whites be taken to in a souffle?
Egg whites must be taken to medium to stiff.
48
What is MEP for a savoury souffle?
Small baking sheet preheated in the oven at 220Melted butter between the table and brush the base of the ramekin and up the sides generously, pour breadcrumbs in the ramekin and knock out the excess into the next ramekin.
49
Describe the basic method to make a cheese souffle?
Preheat oven to 220Prep the ramekins with butter and bread crumbsMake a thick white sauce, remove from heatAdd cheddar and greyureAdd yolks to the pandade (do not overman)Whilst egg whits to medium peak + 8-10 secondsFolk into parade with metal spoonFill ramekins 3/4 upTop hat each soufflePlace on preheated baking tray in top third, turn down to 200 Cook for 8-12 mins
50
How far do you fill the ramekins for a savoury souffle?
These souffles are filled to 3⁄4 of the way up ramekin.
51
How far do you fill the ramekin for a sweet souffle?
Sweet souffles can be filled to the top of the ramekins, smooth over with a palette knife andthen top hat.
52
Why has your souffle mushroomed?
It has either been overfilled the panade is loose and subsequently the mixture istoo loose to support itself as it rises.
53
What temperature do you cook a cheese souffle at?
220 ̊C down to 200 ̊C 8-10mins
54
How you tell if your cheese souffle is cooked?
Well risen and cooked, but still uniformly wobbly when lightly shaken. There should be about 1 tsp undercooked soufflé mixture in the centre.
55
What are game seasons?
Pheasant 1st October to 1st FebruaryPartridge 1st September to 1st FebruaryGrouse 12th August to 10th December (Glorious 12th)Woodcock England 1st October to 31st JanuaryWoodcock Scotland 1st September to 31st January
56
Traditional accompaniments for game?
* Bread sauce* Game chips* Fried crumb* Fruit jelly
57
Why do we hang game?
Game is hung for 2 reasons, flavour development and to tenderise the muscle fibres.
58
What are the most suitable conditions to hang game?
Hanging location should be cool, dry and well ventilated
59
What are the difference between hanging methods for feathered and furred game?
Feathered game is hung by the neck and furred game by the feet.Larger animals need to be hung for longer(consequently feathered will require less hanging thanfurred game)
60
Examples of game?
- Furred e.g. hare, deer, boar- Feathered e.g. pheasant, partridge, grouse
61
What is blood used for when cooking jugged hare?
Hare would normally be hung for 5-6 days, unpaunched, by the feet and the blood collected. A teaspoon of vinegaradded to the bowl collecting the blood will prevent it from congealing. The dish relies on the hare’s blood to thicken the braising liquid.
62
What is barding?
When meat is wrapped in strips of fat while it cooks, the practice is called barding. Barding helps to keep meat moist while it cooks, and also imparts flavor. (Used on pheasant)
63
What is larding?
Larding involves inserting pure fat into a cut of meat with the assistance of special tools.
64
What is the best way to cook venison?
Treat it like beef, although as it virtually fat free so therefore must be treated with great care when cookingas has the potential to dry out very easily.
65
What is the best way to cook wood pidgeon?
Younger birds (softer pink legs, round, plump breast meat) are best roastedwhilst older birds are better for braising or pot roasting.
66
What does Salmis mean? (game)
A term referring to undercooked/part-cooked meat that is re-heated in a sauce which alsocompletes the cooking. This technique is of particular value with game (due to its lean nature it cango very dry when overcooked)
67
What does dextral mean? (fish)
Refers to flat fish with eyes on the right side of the body such as plaice and lemon sole
68
What does sinistral mean? (fish)
Refers to flat fish with eyes on the left side of the body such as brill and turbot
69
What does pelagic mean? (fish)
Refers to fish that feed on or near the surface of the water (usually oily fish such as tuna)
70
What does demersal mean? (fish)
Refers to fish that feed on the bottom of the sea/river bed such as cod and Dover sole.
71
What to look for when buying whole fresh fish?
- No smell- No damage to any part including the fins (all fins should be intact)- Clear and bright eyes (not cloudy)- Deep red gills- A covering of slime all over the fish- Firm flesh
72
What to look for when buying fresh fish fillets?
- They are filleted well with no damage- They smell fresh- They look moist and feel firm- There is no discolouration
73
How do you store fish?
Ensure it is on a tray or in a container to catch juices. Store at the bottom of the fridge andensure it is eaten within 2 days of purchase. Store between 1 ̊C and 4 ̊C. Do remember thoughthat it will deteriorate twice as quickly if stored at 4 ̊C rather than 2 ̊C.
74
How do you check if fish is cooked?
* Flesh will turned from translucent to opaque* Flesh will starting to form flakes* Skin with peel away easily if poaching, steaming or cooking en papillote
75
How much fish is needed for a main course portion?
For a main course allow approximately 110g per person of oily fish and anywhere between 150-200g per person if the fish is white. However, if serving whole fish these quantities may be larger.
76
What is the basic meringue method and describe it in point form
Combination of egg white foam and sugar which have been dried in a low oven until the moisturecontent has been reduced enough to stabilize and dry the mixture.Room temperature eggs, make sure bowls are clean, whisk on slow to begin with once at stiff peak add in half the sugar tbsp at 5-8 seconds at a time returning to stiff peak each time. Then add in the second half in a waterfall.
77
What is the weight of an average egg white
Egg whites weigh 30g
78
What is the basic quantity for meringues
Double sugar to egg white weight
79
Why are meringues weeping?
Cooked for too long or too high temp or whites are under whisked
80
Why has the chocolate gone grainy when melting?
It has come into contact with water
81
Where do you cook meringues in the oven and at what temperature?
120 at bottom third
82
How do you prep the baking sheet for meringues and pavlova?
Prep baking sheet with baking parchment and use a dab of meringue mixture to stick down the edges
83
Egg custard method and temperatures to cook it at?
Combine egg, sugar and milk and sieve, use a ban marie at 175 on lower/middle third
84
What are signs that quiche filling is cooked and egg custards are cooked?
The test for checking a custard mixture is cooked....uniform set wobble with a slight skinhaving formed
85
Why do we add water to an omelette
We use a little water in with the eggs to lighten the mixture. As it produces steam it willlighten the omelette
86
What happens if omelette is over cooked,
As it continues to cook off plate, all egg will set and it will be rubbery
87
What are we looking for in theperfect omelette.
Folds of tender egg, set on bottom but still some run on the top
88
What is difference between pavlova and meringue?
meringues with the addition of cornflour and vinegar at the end of mixing.
89
Why do we knead bread?
To distribute the yeast and develop the gluten
90
Why might your bread not have risen at all?
The dough was too dry or the loaf proved for too short a time
91
Why might bread taste sour or yeasty?
The dough was risen for too long, the yeast was stale or too much yeast
92
How do you prep a loaf tin?
Line a loaf tin with spray oil and a sheet of baking parchment across the widest part of the loaftin.
93
What is yeast?
Living single celled organism
94
What does yeast in order to reproduce
Food, warmth and moisture
95
Why might bread have a cake like texture?
* The kneading was insufficient for gluten development* Plain flour was used rather than strong* Recipe contains a lot of fat
96
Why might bread not rise?
* The dough was too dry* The loaf proved for too short a time
97
Why might bread be dense?
The dough was too dry
98
What shelf should bread be cooked on?
200 degrees and top shelf
99
How can you tell if bread is cooked?
light for its size, golden and hollowbase
100
What is the basic recipe for a white sauce
A basic white sauce refers to plain flour, salted butter and whole milk (‘20/20/300") ratio produces coating consistency
101
How long do you cook a roux for?
1 minute once you have added the flour
102
How long to cook the white sauce once milk has been added?
Once all the milk has been added, return the pan to the heat and bring slowly to the boil, stirring all the time. Once the mixture starts to bubble you start timing 2 minutes
103
Why would a white sauce be thin and taste floury?
If you don't boil for two minutes after adding the milk the flour won't have cooked
104
Why must you rest a batter after making it and before using?
Batters must rest to allow the starch grains to swell resulting in a lighter final product.
105
Daughter sauce of white sauce
Béchamel
106
Rules of batter?
* Do not add the liquid too quickly otherwise it will be hard to beat out any lumps. It is easierto beat lumps out of a thick mixture, gain smoothness and then add more milk.* Batters must rest to allow the starch grains to swell resulting in a lighter final product.* Only use a small amount of oil when cooking and rub away any excess with kitchen roll.* When making crepe, try to ensure a thin layer of batter sets on the base of the pan beforepouring out any excess.* The first side to be cooked is known as the lacy side and this is used as the presentation side.* Crepes, pancakes or galettes can be stored on top of each other and then covered untilneeded.
107
What are the main reasons a cake made using the creaming method might fail?
* A heavy and dense cake would be caused by overfolding or a curdled cake mixture* Bubbles on the surface would be caused by a delay going into the oven* The cake would dome if oven was too high, tin too small or too much raising agent* Sinking in the centre would be due to the cake being under baked or oven door was open too early
108
What are the main reasons a cake made with the melting method fails?
* These cakes are very likely to collapse if the oven doors are opened too early* If there are a lot of bubbles on the surface it would also indicate a delay going into the oven.* If the cake is sour or greenish in colour, it would indicate too much raising agent.
109
What are the main reasons a cake made with the whisking method would fail?
* Overfolding will result in loss of volume and underfolding will result in lumps of flour.
110
What are basic quantity’s for a Victoria Sandwich?
A classic Victoria sponge uses equal weight of butter, sugar, eggs and flour - 225g
111
How do you tell if a creamed cake is cooked?
Hold your hand gently over the top of the cake and it should feel springy and not leave an indent when lightly pressed. It should be well risen, golden, slightly shrinking away from edges.
112
How do you tell if a melted cake is cooked?
A skewer test is the most efficient way to test to see if the cake is cooked and depending on the cake, it will either be clean (gingerbread) or still have some moist crumb visible (brownies)
113
How do you tell if a whisked cake is cooked?
It must be very gently pressed and it should spring back. It should also be slightly shrunken away from the sides.
114
How do you prepare a swiss roll tin?
You need to create an A4 size box using paper clips and 2 pieces of baking parchment. This box then sits in a shallow swiss roll tin.
115
How do you prepare a Victoria sponge tin?
Make sure the tin is prepared by greasing with oil spray and lining with a disc of baking parchment. Don’t heavily oil the tin otherwise the cake edges will become crisp.
116
How do you prepare a gingerbread tin?
The tins are usually lined with baking parchment (non-stick paper) so they can be lifted out when cooled and cut.
117
What does the term blanch and refresh mean?
Put the prepared vegetables into boiling water until they are par cookedbefore lifting the vegetables straight out and plunging into iced water. This stops the cooking and sets the colour.
118
What does the term al dente mean?
Cooked “to the bite” (you will also use this term when cooking pasta)
119
Best potatoes for roasting?
King Edward or Maris Piper
120
What are basic quantities for shortcrust pastry?
* 250g quantity of flour= 25g water with 25g yolk=50ml* 125g quantity of flour=12.5g water with 12.5g yolk=25ml
121
What is important to remember regarding your ingredients?
* Mix the yolk & water together in equal quantities, mix well, weigh the liquid appropriate forthe amount of pastry – keep the liquid chilled* Cut the butter into small cubes* Chill all ingredients and including mixing bowl if desired
122
What causes the pastry to be tough? 2 reasons?
* Too much liquid added* Pastry overworked
123
What is the preparation for the case for pastry?
You do not need to prepare a case. You can also use a flan ring on top of a baking sheet.
124
How can you tell the pastry case is cooked after blind baking?
The baked pastry should have a sandy texture on the bottom with no grey patches and lightgolden in colour.
125
What temp and which shelf does the pastry get blind baked?
200 and upper third
126
Shrinking shortcrustpastry caused by what??
Don’t stretch the pastry when lining otherwise it will cause shrinkage. Place the pastry into the corners of your tart case to create a right angle which will preventshrinkage when baked
127
How do you make choux pastry
Sift the flour three times and put in a greaseproof paper shoot, butter and water into pan together once it boils shoot the flour in, take off heat and stir for 10 seconds. Leave mixture to cool spread flat (panade). Return to pan and add eggs in 1 tbsp at a time until reluctant dropping consistency
128
What are you looking for to know if the choux pastry is the right consistency?
reluctant dropping consistency
129
Prep of the baking sheet for profiteroles? What temperature of oven and what shelf in the oven?
Cook in the top third of the oven at 200C and don’t open the oven doors for at least 25 minutes.
130
How to know when profiteroles are cooked?
Light for their size (they should double to triple in size), feel like a ping pong ball, golden brown all over
131
Why is the choux too loose and the buns collapsing when cooked?
Make sure they are spaced well apart otherwise they will cause each other to collapse
132
List 2 complex carbohydrates
grains, cereals, lentils, chickpeas, beans, rye/wholemeal, brown rice, oats.
133
List 2 simple carbohydrates
pasta, potato, bread, cake, white rice, sugar.
134
Give an example of a complete protein
Meat, quinoa, fish, shell fish, eggs (all the amino acids)
135
Give an example of an incomplete protein
Tofu, seeds, beans, nuts, soya, vegetables
136
Example of a saturated fat
solid at room temp e.g. butter (high fat dairy e.g. cheese, cream), animal fat,coconut oil, cocoa butter
137
Example of an unsaturated fat
liquid at room temp e.g. oily fish, nuts, seeds, avocados, olives.
138
Why do we churn custard based ice cream?
Breaks down the ice crystals and adds air to the ice cream.
139
Why might the ice cream be dense and fudgy?
Too much cream will result in afudgy and dense ice cream.
140
What are the rules of making a sugar syrup?
1. Place the sugar into a pan with the water. Be aware that warm water can speed up theprocess a little.2. Place the pan over a low heat and allow the sugar to dissolve gently. You can agitate thesugar to help it dissolve, try not to flick grains of sugar up the sides of the pan.3. Do use water and a pastry brush to melt in any sugar crystals that are stuck up the sides ofthe pan.4. The sugar needs to be fully dissolved before the heat is turned up........once the sugar isdissolved turn up to a boil.5. At no point from when the mixture is boiling do you want to stir!!6. Once the mixture has been boiling for about 2 minutes, test the consistencyo Dip a tea spoon into the syrup, dip your fingers in water very lightly.o Rub the syrup between your thumb and index finger7. It should feel like Vaseline and slightly greasy8. This is the stage of a stock sugar syrup.
141
Why might your sugar syrup crystallise?
Dirty pan or equipment* Wrong sugar used* The sugar hadn’t fully dissolved before the water boiled* You didn’t wash down the sides of the pan with a pastry brush (wet caramel only) so grainsof sugar are left to act as seeds.* The syrup was stirred during the boiling process which encourages sugar crystals to formtogether* Remember sugar crystals like to be in a solid, bonded state so they will do their best to re-form as a solid once melted. Try not to help them by following the rules of making caramels.
142
What is the basic ratio of a stock syrup?
A basic stock syrup would have a ratio of 1 partsugar to 2 parts water.
143
What is wet caramel?
A wet caramel involves making a sugar syrup andallowing the syrup to boil for longer reducing the water off and cook through to a caramel.
144
What is a dry caramel
A dry caramel, as its name suggests involves no water, simply melting the sugar and allowing it tocook through to a caramel.
145
What can go wrong in caramel?
If you go too dark with the colour it will be too bitter and the caramel will need to beremade and if its too light it will be too sweet. Crystallisation can also happen
146
How to know whether chicken is cooked and what you should be looking for?
Skewer in the thickest part and it should come out piping hot after 10 seconds and that the juices are clear and the fibres are set
147
What is rendering?
To melt solid meat fat by cooking slowly
148
How many pieces is a chicken jointed into?
8
149
Know how to tell when roast chicken is cooked and what are you looking for?
To test chicken the skewer must be piping hot, clear juices flowing and fibres set
150
What shelf and temp to roast chicken and for how long?
Roast at 200 and add 20mins for every lbs
151
What would cuts of meats normally be served with?
* Beef; Yorkshire puddings, horseradish cream* Pork; apple sauce, crackling, thicker gravy* Lamb; mint sauce, gravy made with redcurrant jelly* Chicken; bread sauce, stuffing, chipolata sausages
152
Which are the best cuts of meats of beef?
Rolled sirloin, fore rib and fillet- Look for meat that is deep red, dull and with pale yellow/creamy fat
153
Whats the best cut of meat for pork?
Any part except for trotters & knuckle. Look for meat is firm, pale pink and with not too much fat
154
Whats the best cut of meat for lamb?
Saddle, loin, Best End of Neck (BEN), shoulder, leg & breastLook for brownish-pink meat with creamy fat, not bloody
155
What shelf and temp to roast pork and for how long?
190 and add 25 mins for every lbs
156
What shelf and temp to roast veal and for how long?
180 and 20 minutes for every lbs
157
What shelf and temp to roast lamb and for how long?
190 and 20 minutes for every lbs
158
What shelf and temp to roast beef and for how long?
Rare - 170 and 10-15 mins for every lbsMedium - 170 and 15-20 mins for every lbs Well done - 170 and 20-25 mins for every lbs
159
Brown Chicken Stock - what is the method and how long do you cook it for?
Trim fat from the chicken. Roast chicken and veal for 50-60 mins. Chop veg/cut onions in half and brown the veg in a saucepan add tomato. Transfer to tall stock pot and boil then depoullier skimming the fat and replacing the water. Once clear add aromatics. Simmer for 4-5 hours. Strain and reduce.
160
White Chicken Stock
Trim fat from the chicken and chop veg. Transfer chicken to a tall stock pot and boil then depoullier skimming the fat and replacing the water. Once clear add veg and aromatics. Simmer for 2-3 hours. Strain and reduce.
161
Fish Stock
Rinse fish bones and cut off some heats and cut into pieces. Put in stock pot and cover with cold water. As soon as the water poils then add sliced veg/aromatics in. Simmer for 20-30 minutes. Strain and reduce.
162
Vegetable Stock
Peel veg and put in stockpot. Simmer for 30 minutes. Strain and reduce.
163
What might cause a stock to be cloudy and fatty?
Small pieces of veg cause it to be cloudy and not sufficiently depouilliering the stock make it fatty
164
Why a fish stock has a bitter taste?
Too many fish heads in the stock
165
What is depouiller?
The term depouiller means to add cold water or ice to a stock during thecooking process. This encourages fat and impurities to rise to the surface where they can beskimmed away.
166
What are the signs to look for when buying fish
No fishy smell, it should smell of the sea.No damage to any part of the fish including the finsClear and bright eyes, not cloudyDeep red gillsCovering of slime all over the fishFirm fleshFins intact
167
What are the classifications of fish?
Round and white, Round and oily, Flat and white
168
What is an example of a round and white fish?
Cod, Haddock, Hake
169
What is an example of a round and oily fish?
Salmon, Trout, Mackerel, Sardine
170
What is an example of a flat and white fish?
Plaice, Lemon Sole, Dover Sole
171
How to tell fish is cooked?
* Turned from translucent to opaque* Starting to form flakes* Skin with peel away easily if poaching
172
What does Frame mean?
Is remaining after you have filleted the fish, if from a white fish it can be used for fish stock once you have removed the head and rinsed and cleaned where the blood is.
173
What is the Dorsal Fin?
Is often used as one of the signs that a whole fish might be cooked. Don’t use it as theonly sign of it being cooked. The dorsal fin is the main fin that runs across the back of a round fish.
174
What is Meuniere
Fish is dusted in flour, pan fried and then a brown butter sauce is made.
175
What does it meant to Panne
To coat in flour, egg and breadcrumbs.
176
What is Beurre noisette
unsalted butter cooked over a medium heat until milk solids start to caramelize and turn a nut brown. The smell we want you to identify is digestives biscuits.
177
What does it mean to Rechauffe fish?
to reheat a previously cooked dish
178
What is tartar sauce?
A daughter sauce of mayonnaise including the ingredients shallots, parsley, capers.
179
What are goujons?
Strips of delicate fish such as plaice or lemon sole which are panned . Once prepared they are deep fried and served with tartar sauce.
180
What are the rules of deep fat frying
* Only fill the pan 1⁄2 way up the sides. Anymore and it could be very dangerous* Make sure you always have gloves available and a lid nearby to use if needed to stop an oilfire.* Never leave unattended.* Test oil with a small piece of bread and you should be aiming for a golden brown colourachieved within 20 seconds.* Make sure ingredients are dry and not wet* Lower food into the oil, don’t drop it in.
181
How do you prepare a whole fish?
Cut across the back then a small cut across the tail, make a cut behind where the head bone is. Using short sharp motions pull the fish away from the spine down to the tail and repeat until you have released the filled. Tear it away from the frill. Follow same step on other side. Flip over and repeat. Skin the fish.
182
Why do we brown meat?
For colour and for flavour which will enhance the finished dish.
183
Write 6 rules for browning meat
* Wide uncovered pan* Small amount of oil* Even size pieces of meat and not too small* Season as goes into pan* Sizzle as the meat goes in* Dry meat* Brown in batches and allow the meat to self release.* Deglaze between batches, having removed the oil first.* Always taste the deglazage before using
184
Where and at what temperature should meat be slowed cook at?
150 either in oven or hob
185
How do you test the slow cooked meat to see if it is sufficiently cooked.
The meat should be tender and pull apart easily with a fork
186
What has happened if the meat is dry and tough?
It has overcooked and become tough again
187
Suitable cuts of meat for slow cooking for Beef?
Neck, Chuck, Middlerib, Silverside, Brisket, Shin
188
Suitable cuts of meat for slow cooking for Lamb?
Scrag and middle neck, shoulder, leg, knuckle
189
Suitable cuts of meat for slow cooking for Pork?
Trotter, Leg, Belly, Hand and Spring
190
How to tell a prawn is cooked and what you are looking for?
You are looking for the prawn to turn from translucent to opaque. They will also turn from a blue colour to a pinky orange colour on theoutside. The other sign to look out for is that the prawn will start to curl.
191
Classification of prawns, mussels, clams
Prawns are a crustacean, mussels and clams are are bivalve molluscs
192
How to prep mussels prior to cooking
Check none are damaged, if they are discard them. If any are overly heavy they are full of sand discard those. If any are open and won’t shut then also discard those.To clean them dunk them quickly into a bowl of water before removal of beard and barnacles then put into clean water.
193
How to tell mussels are alive?
Their shells should be shut, if they are open give them a few taps and they should close. If they stay open they are dead.
194
How to tell mussels are safe to eat after cooking?
Mussels will not change colour but will firm up a little. They will also open their shells fully oncecooked.
195
How do you store shellfish?
Store live shellfish in the bottom of the fridge, ideally on crushed ice in a tray which allows the waterto drain away. Alternatively, a damp cloth would be adequate for short term storage.
196
Rules of gelatine for powdered
Weigh accuratelyAlways soak powdered gelatine in a minimum of 3tbsp of water and when melting powdered, it must be a very gentle heat and no stirring. Do not boil.
197
Rules of gelatine for leaf
Always cut leaf gelatine with scissors and when rehydrating leaf gelatine use cold water and do not leave it in the water for too long
198
How much gelatine to use approximately per pint of liquid
1 pint needs approximately 3 tsps of powdered gelatine or 3 leaves
199
How to prep of moulds for a jelly and cream based mixture
There is no mould preparation required for a water based jelly.For a cream based mixture, e.g. a pannacotta, the mould is lightly oiled before being filled.
200
What is gelatine?
A translucent, colourless flavourless ingredient derived from collagen from cows or pigs
201
When might you need to increase the levels of gelatine stated in a recipe?
In very hot weatherIf transporting the dessert (e.g to a function)
202
The main reason for the jelly having strings of gelatine through thefinished product
The base was too coldThe gelatine was not warm enough when added to the base and set in lumps
203
How does alcohol and acidity affect gelatine?
These ingredients reduce the strength of gelatine:* An acidic base e.g lime or lemon* An alcoholic base
204
What does the term bark mean? (Lamb)
Bark is the paper-like skin covering the fat.
205
What does the term chine mean? (Lamb)
The chine is the backbone
206
What does the term rib mean?
The ribs of the lamb?
207
What is pot roasting?
Pot roasting is cooking on a bed of root vegetables in a covered pan. Known also as poele, this method retains maximum flavour of all ingredients.
208
What does pot roasting involve
When pot roasting, place the food on a bed of root vegetables and herbs, coat generously with butter or oil, cover with a lid and cook in an oven.
209
Basic ratio of eggs to flour when making fresh pasta?
1 egg : 100g flour : 1 tsp. oil
210
What type of flour is usually used for making pasta and why.
‘00’ flour which is high gluten flour that is milled finely resulting in the smooth texture of pasta
211
Which shapes may be preferred for which types of sauces?
Generally speaking, pasta that has tubes, grooves or hollows (e.g. penne) suits chunkier sauces better whilst longer, flatter shaped pasta (e.g. tagliatelle) is better suited to smoother sauces or flavoured oils.
212
Explain making pasta
Flour is sifted onto the work surface with a well and the liquids are added then stirred/combined with fingers until a firm dough is formed. Then the dough is kneaded for approx 6 minutes and then rested for 45 mins to 2 hours.
213
Explain rolling pasta
Set the rollers to widest setting and dust the dough if a little tacky. Roll the pasta out by hand 3-4 times in the widest setting folding it into thirds. Once its all through move the gauge narrower feed through again. Continue until desired thinness. If pasta is too long to deal with cut in half and cover half with cling film.
214
Explain cutting/shaping pasta
If cutting by hand, lighting flour a work surface, fold each end of the pasta into the middle and keep doing so until it is a more manageable size. Use some flour between the folds if necessary to stop them sticking together. Cut across the folds in the required width.If using the machine, put on the cutter attachment and feed it through.
215
Explain cooking pasta and seasoning water
Use a wide, high sided pan or pot filled at least 3⁄4 full with waterAim for 10g salt/1L water as a guide to water that is as salty as the sea.The water should be at a fairly rapid boil to prevent the pasta sticking together when cooking.Have a tester piece of pasta to check for al-dente doneness.- Fresh pasta; 2-3 mins,- Dried pasta; 8-10mins- Aim for al-dente but with no chalky white remaining in pasta
216
What are game seasons?
Pheasant 1st October to 1st FebruaryPartridge 1st September to 1st FebruaryGrouse 12th August to 10th December (Glorious 12th)Woodcock England 1st October to 31st JanuaryWoodcock Scotland 1st September to 31st January
217
Why do we hang game?
Game is hung for 2 reasons, flavour development and to tenderise the muscle fibres.
218
What is meant by the term ‘game’
‘Term game refers to all wild animals and birds hunted for sport and cooked for the table”
219
Traditional accompaniments for game?
* Bread sauce* Game chips* Fried crumb* Fruit jelly
220
What is 150 C in Fahrenheit
300
221
What is 200 C in Fahrenheit?
400
222
What is 1/4 pint in ml?
150ml
223
What is 1/2 pint in ml?
290ml
224
What is a pint in ml?
570ml
225
What is 1 tsp in ml?
5 ml
226
What is 1 tbsp in ml?
15 ml
227
What is the basic recipe for creme anglais?
150 ml whole milk 150 ml double cream Few drops of vanilla extract4 small/3 large egg yolks1-2 tbsp caster sugar
228
What is the basic recipe for Mayonnaise
2 egg yolks (room temp)Pinch of english mustard 300 ml sunflower oil Lemon to tasteSalt White Pepper
229
What is the basic recipe for choux (2 eggs)
150 g water55g butter70g flourPinch of salt2 room temp eggs
230
What is the basic recipe for shortcrust, 125g flour
125g plain flourPinch of salt70g chilled butter 25 ml (yolk/water - half and half)
231
What is the basic recipe for shortcrust 250ml water?
250g plain flourSalt140g butter50ml liquid (half water/half egg)
232
What is the basic recipe for for basic meringue?
60g egg whites (2 egg whites approx.)120g caster sugar(double)
233
What is the basic recipe for Victoria Sponge?
225g everything225g butter, softened225g caster sugar4 eggs (room temp)225g self-raising flour
234
What is the basic recipe for white sauce?
20g butter20g flour300ml milk Salt & pepper(20/20/300)
235
How do you pan fry a fish?
Presentation side up
236
What weakens gluten?
Gluten is softened by fat, sugar and bran
237
What strengthens gluten?
Gluten is strengthened by salt, handling, water, Vitamin C and acid
238
How to tell when Chelsea buns are cooked?
Well risen, golden and remember the central one can be very slightly doughy. They must also feel light for their size.
239
What does yeast need to survive?
Food, warmth(10-24 degrees is best) and moisture.
240
What is yeast?
Single celled organism.
241
What kills yeast?
Excess heat , above 60 degrees
242
What slows yeast down?
Excess fat, excess sugars and excess alcohol
243
What is the test for kneading?
Pull it back into a ball tightly and press with a finger to see if there is spring back.
244
Why does oven spring happen?
Oven too hot/ uneven heat in the ovenDough was proved for too short a time
245
Why is a brioche crumb so soft?
Because it is an enriched dough
246
Prep of tins for different breads
Line a loaf tin with spray oil and a sheet of baking parchment across the widest part of the loaftin.
247
What different glazes can be used on bread?
Egg wash or egg yolk and milk
248
What does salt do?
Flavours the bread, controls the yeast activity and strengthens the gluten sotherefore builds a better structure and can trap more co2 bubbles.
249
What has the bread has only risen a little?
The dough was too dryThe loaf proved for too short a time
250
Why has the bread got a cake like texture?
The kneading was insufficient for gluten developmentPlain flour was used rather than strongRecipe contains a lot of fat
251
Why has the bread has a coarse texture?
Too little saltDough was overproved
252
Why has the bread has a sour/yeasty texture?
Dough was risen for too longYeast was staleToo much yeast
253
Why has the bread dough has an uneven texture/holes
Dough wasn’t knocked back sufficientlyDough was overproved
254
Why has the bread dough got a wrinkled crust?
Bread was cooled too quickly.Dough was overproved
255
Why has the bread got holes under the crust?
Dough was overproved
256
What are the stages of bread making?
Mixing, kneading, rising, knocking back, proving, baking
257
How are tete and loaf moulds prepped for brioche?
Prep of the tete a tete moulds and loaf tins should be done carefully. The little tete mouldsneed a double butter layer and then a dusting of flour.The loaf tins need to be spray oiled and then a sheet of baking parchment.
258
What are the timings for the small tete and the loaf of brioche?
The little tete moulds will take about 12-15 minutes and the loaf will take about 35-40 minutes.
259
What is the glaze for brioche
The glaze is egg yolk and milk so be aware of how quickly this will darken as it cooks.
260
What must you put on your hands when shaping brioche
Shaping must use floured hands as this stops the dough sticking to your hands.
261
What flours can be used for brioche
If you are making a sweet brioche dough for afternoon tea elements then we would suggest a plain flour, as this will make it more cakey dueto the lack of gluten. If you are wanting the brioche for pates or parfaits you may want to use solely strong flour or a mix of the 2. This will allow you a little chew and certainly enough structure tospread pates onto it.
262
What effect does the fat have on the gluten
Huge softening effect on thegluten
263
Definition of offal?
Offal (‘off fall’ parts of animal at the abattoir); ‘those internal parts of an animal which are usedas food, but which are not skeletal muscle.’- However, a more modern definition of offal now extends to include certain extremitiese.g. pigs’ ears, calves’ feet etc.
264
Difference between red and white offal?
Red: heart, lung, kidneys, spleenWhite: bone marrow, testicles, brain, feet, sweetbreads, stomach, head
265
What is offals shelf life? How quick should it be used?
Offal deteriorates more quickly than other types of meat and must be cooked fairly soon afterslaughter or turned into a product which does keep.Most offal can be frozen though there may be some subtle textural deterioration in cooked offalthat has been frozen, thawed and then cooked.
266
How should you store offal?
Store in the coolest part of the fridge and keep well covered. Providing it is very fresh, use within 24-48 hours of purchase.
267
What makes liver (and liver based products) grainy in texture.
If overdone it goes grey and grainy.
268
What to look for when buying offal and liver and kidneys?
When buying offal, buy from a reputable supplier, know (or ask) where the offal has come from,how old it is, whether it is fresh or has been frozen (fresh is always best) and check that there isno discolouration, malodour or damage.When buying avoid any strong smelling livers. It will likely have been cut into ~11⁄2 cm slices by thebutcher. It should be deep red and shiny and ideally have few tubes running through the slices.When buying, look for kidneys that are deep red in colour (rather than brown or grey) with nomalodour or severe damage
269
What is “ to sieze” when applied to kidneys and why is it done?
Browning lambs’ kidneys before sitting in a sieve over a bowl to encourage bitter juices to run out
270
What are the benefits of fermenting food?
Flavour and textureHalting bacterial spoilage.Reduce the need for refrigeration in many cases which is of benefit in terms of energyconsumption.
271
What are safe practises forfermenting food?
Work in a clean environment, with clean utensils and equipment. Always sterilise jars before using. Hygiene is incredibly important.Use the best and freshest ingredients you can. Fermentation and pickling is not a way of reviving older ingredients.
272
What records should be kept when fermenting food?
The % salt used, the day the ferment began, the room temperature, the proposed day to check the ferment
273
What are the the twodefinitions for pickling?
Pickling is a term that covers anything preserved by acidity.Pickling can be defined as the anaerobic fermentation of food in an environment with no oxygen in a body of brine (liquid containing salt) e.g. sauerkraut and kimchi. This involves culturing beneficial bacteria which, in turn, leads to an acidic environment that outcompetes harmful bacteria, thus preventing spoilage.The second definition is immersion of food in acid, such as vinegar. It is the act of stopping almost all bacterial growth due to ahighly acidic environment. This in turn preserves the food by preventing spoilage.
274
What is the definition for plant-based eating
It is defined as a diet exclusively of foods derived from plants and completely devoid of any animal-basedfood content.
275
What are some common sources of plant-based proteins including complete proteins?
Tofu/Tempeh/Seitan Complete proteins include soybeans, quinoa, amaranth and buckwheat
276
Name some crustaceans
PrawnsLangoustineCrabLobsterCrayfish
277
Name some molluscs (univalve)
WhelksWinkles
278
Name some molluscs (bivalve)
MusselsCocklesClamsRazor clamsScallopsOysters
279
Name some molluscs (Cephalopods)
SquidCuttlefishOctopus
280
What to look for when buying squid?
When buying squid look for undamaged, firm, odourless squid with a natural slime. Avoid buyingbaby squid. Look to buy squid that is just bigger than the length of your hand and fingers.
281
How should shellfish should be stored and why?
Because of short shelf life, shellfish are best stored in the coldest part of the fridge under a coldwet cloth.For living shellfish such as mussels and clams they are best stored under crushed ice in a traycapable of draining water away. They should never be stored submerged in water.Use within 24 hours of buying (max. 48hrs) or within 24 hours of defrosting.
282
What to look for when buying octopus?
When buying ensure there is no obvious damage to the octopus and no malodour. Avoid babyoctopus.
283
What to look for when buying razor clams or cockles?
Buying fresh from a reputable supplier (ensuring there is no malodour), storing as advised above and cooking very soon after buying will ensure your razor clams are still alive at point of cooking.
284
How should you cook squid and why?
Squid should either undergo very brief, high heat cooking (which coagulates the proteins and turns the flesh from translucent to opaque) or longer, lower temperature cooking to completely tenderise the flesh. Anything in between will lead to rubbery, chewy squid.
285
How should you cook octopus and why?
The best way to tenderise an octopus is by freezing and then de-frosting. Consequently mostoctopus will be bought frozen.Long, slow cooking is required to tenderise the flesh so braising is ideal for octopus. It can be griddled at the end for colour.
286
How should you cook razor clams and why?
Wash them then check they are alive (they close when tapped) Cooking should be quick and over high heat (e.g. quick roasting, pan-frying or, as with this recipe, steaming). Overcooking will lead the razor clams flesh to go rubbery.The clams will be cooked when the shells open and the flesh is opaque white. The flesh needsto be trimmed at the ‘foot’ to remove the gritty intestinal tract.
287
How do you cook prawns and why?
Steam cook quickly until shells open and flesh turns a paleorange colour.
288
Why might the hot water crust crack when hand raising?
If the dough is too cold when hand raising
289
Why would the sides be weak and liquid burst when baking?
Some parts may have been rolled too thin
290
How do you make hot water crust pastry?
Put flour and egg in a bowl, cover with a bit of flour to protect the egg and pour over hot water. Mix until it comes together. Shape into two discs and chill.Cover a ramekin with strip of baking parchment and double clingfilm. Shape the larger dough across the ramekin, easing it down with your hands ensuring equal thickness. Chill again. Remove ramekin, add a parchment collar and fill to a domed shapeRoll out the lid until bigger than area it needs to cover, use scissors to join the lid to the rest of pie. Crimp the edges. Place piping nozzle in the centreEgg glazeCook at 200 for 30 minutes and then go down to 170Once the sides are set remove the parchment collar. Once it is gold and meat is cooked remove from oven, allow to cool.Pour jelly through funnel and leave to set.
291
What are some uses for hot water crust pastry?
Savoury pies - use a combination of mince and pieces of meat, herbs and spices. For game pies could use redcurrant rather than plain jelly.
292
What oven temperature/shelf
Top shelf, 200 for 30 mins then down to 170
293
How do you prep the ramekin?
Parchment circle and band with stickers followed by double layer of cling film.
294
What method of baking does genoise sponge use?
Whisking
295
How do you prep a cake tin for genoise sponge?
Butter, sugar, flour
296
What are the MEP needed for genoise sponge?
Melt the butter, tinpreparation, water on to boil in double hander, clean beaters and metalspoon/spatula ready, room temp eggs, oven set to 180C, middle shelf set.
297
How do you make genoise sponge?
Preheat oven, prep tin, prep bain marie, melt butterPut eggs and sugar in bowl, whisk then place on bain Marie. Whilst until doubled and 5-6 trail.Take off heat whisk til cool.Sift over flour and salt and fold in Once majority folded in, pour over the melted butter and fold. Do not overmix.Bake for 25-30 mins
298
How do you know if genoise sponge is cooked?
o Be risen and golden and smelling of cakeo Be shrunk away from the sides a littleo Spring back when lightly pressed
299
What are three types of cooked buttercreams?
Creme patisserie, crème mousseline, creme diplomat
300
How do you make chocolate ganache?
Put the cream and invert sugar in a saucepan and bring to scalding point. Remove fromthe heat and allow to cool for 1-2 minutes.Gently melt the chocolate to about 45°c over a Bain Marie.Pour the cream over the melted chocolate and emulsify with a stick blender. Allow tocool for 5 minutes before adding the butter.Cut the butter into 2cm pieces and blend into the chocolate with a stick blender until itis fully incorporated and emulsified.
301
Why has a genoise failed to increase in volume when whisking?
Water not hot enough Not whisked enough Mixture has been over whisked and/or over heated. Stop at 5-6 second ribbon.
302
Why did the genoise mousse mixture begins to cook around the sides of the bowl/syrupy finish to mixture?
The water is too hot.
303
Why did the genoise not rise?
Insufficient volume to the mousse; eggs weren’t whisked enough or were overwhisked The mixture was overfolded when the flour and butter were added.
304
Why are there pockets of flour in the genoise cake?
The flour was not folded in well enough.
305
Why has the genoise got a greasy dense layer at the bottom?
Eggs and sugar not whisked sufficiently before butter was added The butter was not folded in well enough The butter was too cold (starting to solidify) when folded in. Ensure the butter is still liquid,though not hot.
306
Why has the genoise has sunk in the middle?
The cake has not been cooked for long enough. The oven door was opened too early.
307
What are the basic quantities of a genoise?
4 eggs – room temperature ,125g caster sugar, 125g plain flour, 50g unsalted butter melted and cooled
308
What temperature and shelf is genoise cooked on?
180C, middle shelf
309
How do you stop creme mouselline splitting?
Ensure the butter and the crème pat are at the same, ambient temperature and that the butter is beaten in gradually.
310
Pectin levels for various fruits and know examples
High: Quince, cranberries, currents, gooseberriesMedium: Apple, elderberries, grapefruitsLow: Apricots, blueberries, peaches
311
How do you prep jars for jam?
Sterilise all equipment, this will help to extend shelf life.Make sure all jam jars etc are sterilised and they are in a warm oven ready for potting later.
312
What is setting point of raspberry jam
Setting point is described as a WRINKLE TEST. When you push your finger through the coolmix, it should form a wrinkle on the surface.
313
Important MEP points for making raspberry jam.
Sterilise equipment, jar in oven, plate in fridge, sugar that you are using and fruit in saucepan
314
Different sugars used for jam and what they are and when you would use each one
Jam sugar has added pectinPreserving sugar has no added pectin but has a large grain and it is used in jam making to prevent aslittle scum as possible on the surface of the jam.If you can’t get preserving sugar then granulated will suffice.
315
What should you do if a jam hasn't set?
If the jam hasn’t set by the next day, it means you didn’t reach setting point. Remove fromthe jars back into a clean pan and return to the heat. Wash and re sterilise the jars and bringthe jam to setting point before repotting.
316
Why do we brown flour?
This will reduce the thickeningproperties of the flour giving the final sauce texture, smoothness and body but not a feeling ofthickness.
317
How long to you cook a white, blonde and brown roux?
- A white roux, as used when making a white sauce, is cooked for 1 minute.- A blond roux, as used with velouté, is cooked out for 3-5 minutes until straw coloured- A brown roux is cooked in excess of 5 minutes.
318
What would you use a white, blonde or brown roux for
White sauceVeloute Espagnole
319
What is a common use/daughter sauce of espagnole?
Bordelaise served with beef or game, Madeira served with veal, pork, chicken
320
What is a common use/daughter sauce for veloutes?
Poulette served with chicken or mushroom served with chicken or fish
321
Why is the veloute sauce lumpy?
Liquid added too quickly to the roux or not stirred sufficiently. Try beating with a whisk or blitzingwith a stick blender and passing through a sieve.
322
Why is the veloute sauce too thick?
Too much flour was added or the sauce was over-reduced. To correct, add a little water or stock.
323
Why is the veloute sauce too thin?
- Too much liquid/not enough flour- Sauce not boiled for long enough- Correct by returning to the boil
324
Why is the espagnole sauce cloudy?
- Sauce was boiled too vigorously- Insufficiently skimmed of fat- Vegetables pressed when sieved
325
Why is the espagnole sauce too sweet?
Vegetables were sweated (or an excess of carrot or tomato purée used)
326
Why is the espagnole sauce orange in colour?
- An excess of tomato purée was used
327
Why is the espagnole sauce bitter?
Vegetables burnt during browning
328
Sauce is pale and insipid in flavour?
Insufficient browning of the vegetables and/or roux
329
What is a veloute and what liquid does it use??
A velouté sauce involves making a blond roux mixed with stock
330
How do you make a veloute?
Make a blonde roux (3-5 mins until biscuity). Slowly add stockBoil stock for 2 mins to cook out flourCream is added at the end to enrich, along with seasoning.
331
How do you make an espagnole?
Brown flour in the oven Blanch then fry baconFry vegetable to caramelise/brown themAdd tomato puree, then bacon, then browned flour Cook out 1-2 mins as has already been browned in ovenAdd the stock, bouquet garni and mushrooms and skim like a stockAfter 1 1/2-2 hours strain through a chinois lined with j cloth.
332
Why is it important to keep the sides straight and corners square whilst making a layered/rough puff pastry?
To ensure an even rise.
333
Why do you relax/chill a layered pastry after every 2 rolls & folds?
To relax the gluten and firm up the butter.
334
How would you tell a flaky pastry case is cooked?
Well risen, golden brown and firm at the sides.
335
What is the difference between direct and indirect methods of steaming
Direct steaming; food such as vegetables or fish are placed in a perforated or permeable containersat over boiling water. The steam from this water cooks the food.Indirect steaming; the food is enclosed in a sealed container e.g. sweet or savoury pudding in a pudding dish. This then sits on a trivet, surrounded by cheerily boiling water coming halfway up the side of the dish. The food within the container produces steam which stays in the container and cooks the food.
336
Why is steaming can be a healthy method of cooking?
Minimal nutrient loss
337
How do you prepare a pudding basin for steaming?
Need a large saucepan and lid. A pleated layer of buttered greaseproof and foil sit tightly tied round the top of the pudding basin; the pleating allows for expansion as the pudding creates steam, the butter prevents the puddingsticking to the paper whilst the string used to tie this paper/foil lid can act as a handle to lower the dish into the pan for cooking. Pudding basin should be sat on a trivet
338
What are rules for safe and effective indirect steaming.
The water should reach and be maintained at a heavy simmer/gentle boil throughout the cookingprocess - have a separate pan to top up.Do not remove the lid for the first 30 minutes.Maintain the water level at halfway (no more than two-thirds) up the side of the pudding dish.If the pan runs dry urn off the heat source and wait to cool slightly before adding water to prevent risk of steam burn.
339
What is suet?
Suet is the raw, hard fat of beef, lamb or mutton found around the loins and kidneys
340
What are uses for suet?
Suet pudding or suet pastry
341
Suet Pudding is heavy and not risen?
The pudding was not put into the steamer quickly enough. Act quickly once the pudding is made toget it into the steamer.* The water was not boiling when the pudding was placed into the steamerLid was taken off too early
342
The top of the suet pudding (after inverting) is brown/burnt?
The pudding was allowed to boil dry or the trivet forgotten
343
The top of the suet pudding (after inverting) is soggy?
Water or steam got into the pudding (the paper/foil lid may not have been applied properly
344
Sorbet or ice cream not freezing solidly enough?
* The mixture contains too much sugar and/or alcohol.
345
Sorbet or ice freezing too solidly?
* The mixture contains too much water or too high a quantity of fruit solids.* The mixture has not been churned sufficiently.
346
Sorbet is grainy/icy texture?
* The sorbet does not contain enough fruit solids.* The mixture has not been churned sufficiently.
347
Why would have an ice cream have a crumbly texture?
* Too much fat as a ratio
348
What texture would ice cream have it too much milk or lactose is added to ice cream?
Gritty/sandy
349
Why a sorbet or ice cream is churned.
Churning is the same process with ice cream and sorbets, breaking down larger ice crystals andincorporating air. This will give a smoother, more pleasant texture.
350
What are the four main ice cream bases?
Custard, Mousse, meringue and yogurt
351
What is the custard method for ice cream?
Traditional creamy, rich ice cream with a flavoured custard base and cream. Base needs churning.It is best for traditional flavours e.g. vanilla, coffee, chocolate.
352
What is the mousse method for ice cream?
Whisking hot sugar syrup onto yolks, folding lightly whipped cream. No churn required.
353
What is the meringe method for ice cream?
Italian meringue (hot sugar syrup), folded with lightly whipped cream. Suits strong flavouredfruit/praline. No churn required.
354
What is the yoghurt method for ice cream?
Simplest form of ice cream. Yoghurt + fruit puree, then frozen. Usually lower in fat. No churningrequired but would improve smoothness if was churned.
355
Basic quantities for Creme anglais
150 ml whole milk150 ml double creamFew drops of vanilla extract4 small/3 large egg yolks1-2 tbsp caster sugar
356
Basic quantities for mayonnaise
2 egg yolks (room temp)Pinch of english mustard300 ml sunflower oilLemon to tasteSaltWhite Pepper
357
Basic quantities for 2 egg choux
150 g water55g butter70g flourPinch of salt2 room temp eggs
358
Basic quantities for 125g flour shortcrust?
125g plain flourPinch of salt70g chilled butter25 ml (yolk/water - half and half)
359
Basic quantities for 250g flour shortcrust?
250g plain flourSalt140g chilled butter50ml liquid (half water/half egg)
360
Basic quantities for meringue
60g egg whites (2 egg whites approx.)120g caster sugar(double)
361
Basic quantities for victoria sponge
225g everything225g butter, softened225g caster sugar4 eggs (room temp)225g self-raising flour
362
Basic quantities for white sauce
20g butter20g flour300ml milkSalt & pepper(20/20/300)
363
Basic quantities for pate sucree
250g plain flourPinch of salt125g unsalted butter, softened125g caster sugar4 small egg yolks2–3 drops of vanilla extract
364
Basic quantities for Hollandaise
1 yolk: 50g unsalted butterPinch of saltTsp reduction
365
Basic quantities for genoise
30g plain flour30g caster sugar30g butter 4 eggs – room temperature 125g caster sugar125g plain flour50g unsalted melted butter Pinch of salt - in with flour
366
5 things to remember when browning meat
Hot pan but not smoking
Dry meat
Even size pieces
Salt just before browning
Self release
Don’t overcrowd pan
Deglaze in between batches
367
5 things to remember when browning meat
Hot pan but not smoking
Dry meat
Even size pieces
Salt just before browning
Self release
Don’t overcrowd pan
Deglaze in between batches
368
5 crustaceans
Lobsters
Crabs
Langoustines
Prawns
Shrimps
Crayfish
369
3 molluscs/bivalves
Mussels
Clams
Oysters
Scallops
370
4 mother sauces
Espagnole
White
Mayonnaise
Hollandaise
Beurre blanc
371
things cooked at 200 degrees
Bread
Shortcrust
Choux
372
Name 5 things that use baking parchment
Meringues
Macarons
Praline
Choux
Jaconde
Beer bread
373
7 ways of thickening a sauce
Reduction *
Monte
Liason
Roux *
Blood
Beurre manie *
Arrowroot
374
3 points when making beurre blanc
reduce reduction well
vigorous whisking
cold butter
maintain thickness
small cubes
don’t overheat
will not stand for long
375
three cuts of meat suitable for pan frying
fillet of pork
pork chops
lamb chump
rack of lamb
fillet
sirloin
376
3 cuts of beef suitable for stewing
Shin of beef
Short ribs
Chuck
Brisket
377
3 meringue methods and what sugar
Italian - caster
Cuite - icing
French - caster
378
4 important points when making stock
Trim bones of fat and roast off
Non starchy veg and large pieces. Brown well
Tall pot and cover with cold water
Bring to the boil, depouiller,skim
No salt, uncovered
Skim occasionally
379
Name 4 oily round fish
Salmon
Mackerel
Sardine
Tuna
380
Name 4 white round fish
John dorey
Cod
Sea bass
Sea bream
Haddock
Whiting
Hake
381
Name 4 white flat fish
Turbot
Brill
Halibut
Dover sole
Lemon sole
Plaice
382
Why might ice creams or sorbets not freeze
too much sugar or alcohol
383
Tin prep for a Jaconde sponge
Use a silpat on a baking sheet, keeping within the red border
384
Definition of Beurre noisette
Butter cooked over a medium heat until a golden brown, nut colour and delicately toasted in flavour
385
Defintion of A la Florentine
Dishes containing spinach puree or spinach
386
Definition of Mille Feuille
French for a thousand layers, a traditional french layered pastry
387
Defintion of rechauffe
A dish made with previously cooked food that is then reheated
388
Definition of Bourguignonne
Dishes from Burgundy, cooked in red wine and garnished with button mushrooms and bacon
389
Definition of Paner
To coat in egg, flour and breadcrumbs to prepare for deep frying
390
Defintion of Duxelle
Finely chopped mushrooms often used as a stuffing.
391
Definition of Ceviche
Raw fish cured in lime or lemon juice.
392
Defintiion of Roux
Equal quantities of butter and flour, used to thicken a known quantity of liquid
393
Definition of Piquant
A spicy or tangy sauce
394
Definition of Jalousie
Classic puff pastry dish - the top of which resembles a “blind or shutter".
395
Definition of Lyonnaise
Denotes the use of onions as a garnish, usually sliced and in butter
396
Definition of Chateaubriand
Roast fillet steak from the thick end and serving 2 people
397
Definition of Normande
Meat, fish and chicken dishes garnished with apple and a cider or calvados creamy sauce
398
Definition of Liason
Ingredients that bind and thickens sauces.
399
Basic recipe for puff pastry
250g plain flour
Level 1⁄2 tsp salt
30g salted butter (cubed)
110ml water
5ml white wine vinegar
400
How much sugar per egg white for italian meringue
Double eg 75 egg for 150g sugar
401
What shelf/temp for italian meringue
120 bottom shelf
402
Why do you temper chocolate
Heating and cooling chocolate to stabilize it for making candies and confectionsand keeps it from easily melting on your fingers, and allows it to set up beautifully for dipped and chocolate-covered treats.
403
What are the results of tempered chocolate
gives chocolate a smooth and glossy finish
404
Why would chocolate have bloom on it?
Because it has been exposed to moisture
405
Basic quantities for creme anglais?
150 ml whole milk
150 ml double cream
Few drops of vanilla extract
4 small/3 large egg yolks
1-2 tbsp caster sugar
406
Why is creme anglais thin?
It is undercooked
407
Basic quantities for pate sucree
125g flour
Pinch of salt
60g unsalted butter (softened)
60g sugar,
32.5g yolks
1-1.5 drops vanilla
408
Basic recipe for Beurre Blanc
1⁄2 shallot
50ml white wine vinegar
50ml water
200g unsalted butter, chilled in 1 cm cubes
Few drops of lemon juice
Salt and ground white pepper
409
Basic recipe for pasta
400g 00 pasta flour
4 large eggs
1 tbsp olive oil
410
Why has cold souffle collapsed?
Overbaked
411
What is the benefit of cooking a sourdough loaf in a casserole dish?
The steam generated when the loaf is baking in an enclosed space allows you to get a good oven spring.
412
Why do you complete a folding process during bulk fermentation and what does it aid ? (sourdough)
Folding helps add strength to bread dough by developing the gluten
