Misc/Exam Questions Flashcards
List 7 benefits of good stock management…
Reduces waste Improves profit Prevents serving rancid food Allows future menu planning Ensures correct ingredients are present Improves CSAT Prevents overcrowding
What is stock syrup?
50:50 Water:Sugar
What is the purpose of reducing?
To ensure maximum flavour of a concentrated liquid
What is chicken ballotine?
Stuffed chicken legs using only the leg and thigh of the chicken
What is a duxelle?
A dry pâté of finely diced shallots, mushroom, butter and herbs
How does a duxelle get its dry texture?
Using a cartouche with a chimney to let the moisture evaporate
Name two features of boiling
Over 100^c
Fully submerged
Describe two features of poaching
Just below boiling (95^c - 98^c)
Can be shallow poached or deep poached
List two features of steaming
Biproduct of boiled water (vapour)
Not emersed in liquid
List three types of food that can be boiled
Meat
Eggs
Pasta
Give two reasons why vegetables that are grown above ground should be placed into boiling water
To retain colour
And retain nutritional value
What is the reason for draining vegetables after boiling?
To prevent them from becoming waterlogged and soggy
Name four types of liquids that can be used to poach food
Water
Stock
Stock syrup
Wine
List the steps of poaching an egg in open water then regenerating it
Simmering pan of water Vortex of water in the pan Crack the egg Continue stirring Lower heat (poach) Retract egg Refresh in ice cold water (stop cooking) Trim Serve
What should an oven be set to when poaching and why?
160-170^c
Because that is just enough temperature for the liquid to come to a gentle boil
List the steps for making a béchamel sauce
Make roux using flour and butter
Add infused milk from Cloute
Cartouche on top
Simmer
Strain/pass
Give two reasons for steaming food
Retain colour and moisture
Maintains nutritional value
Give two reasons why greaseproof paper is tied on top of a pudding basin for making steamed sponge puddings
It allows the pudding to rise
Prevents liquid from entering; thus preventing it from going soggy
Give two factors that determine the cooking time of product when steaming
The size of product
The surface area of the product
Give three examples of food that can be boiled…
Potatoes
Broccoli
Fine beans
Give three examples of food products that can be steamed…
Pudding
Turkey
Dumplings
Give three examples of food that can be poached…
Eggs
Fish
Fruit
What is an example of good practice when cooking a hot sauce or soup?
Continuously skimming the impurities
What is the purpose of glazing when baking?
To ensure an appealing finish is achieved
