Test 7 Flashcards
BC Seasonal chart?
Highest Smoking point? - Peanut oil
Refine Olive OIl - 210 F (410 F)
Virgin Olive Oil - 190 F (374 F)
Peanut Oil - 227 F (440 C)
Lard - 182 F (370 F)
Clarified Butter - 485 F (252 C)
What is Umami?
Umami is the savory flavor that makes your mouth water. It’s usually a mild taste (unlike bitter or sour foods), but the flavor is long-lasting.
Ratio in Substituting Fresh herb to Dried herb?
3 Part Fresh Herb : 1 Part Dried Herb
Difference between Bouquet Garni Vs. Sachet?
Bouquet Garni - Parsley Stems, Celery, thyme, leeks, carrots
Sachet - Peppercorn, bayleaves, Parsley Stems, thyme, cloves, and optionally garlic
What are the ingredients - Five Spices Powder?
Szechuan Pepper, Star anise, cloves, Cinnamon, and Fennel Seeds
Difference between herbs & Spices?
Herbs - any of a large group of aromatic plants whose leaves, stems or flowers are used as a flavouringa; used either dried or fresh
Spices - any of a large group of aromatic plants whose bark, roots, seeds, buds or berries are used in dried form, either whole or ground
What are the Natural Preservatives?
oil, Salt, Sugar, lemon juice, vinegar, Cloves, oregano, sage, thyme, cinnamon, rosemary extract, citric acid, vitamin E
What are flavor Principles for ethnic cuisines?
North India - Cumin, Ginger, Garlic
Southern India - Mustard Seed, Coconut, Tamarind, Chile
Eastern Europe - Sour Cream, Dill or Paprika or allspices or Caraway, For Jewish ( Onion and Chicken Fat)
Greece - Tomato, Cinnamon or olive oil, Lemon, Oregano
Mexico - Tomato and chile or Lime and Chile
Japan - Soy sauce, Sake, Sugar
Italy - Olive oil, Garlic, Basil
France - Olive oil, garlic and basil or wine and Herb or butter and/or Sour cream and/or Cheese plus wine and/or stock
China - Soy Sauce, rice wine and ginger root
Difference White Peppercorn Vs. Black Peppercorn?
Black and white peppercorns are processed differently. Black peppercorns are picked when almost ripe and sun-dried, turning the outer layer black while in case of white peppercorns, the outer layer is removed before or after drying, leaving only the inner seed.
As already mentioned in the other answers, white pepper is hotter and also, turns stale and bitter faster than black pepper. While black pepper is more commonly used, white pepper is used in certain cuisines (Chinese, Vietnamese, Swedish) for its specific flavor and also, for aesthetic reasons (light colored dishes, mostly).
Basic Tomato Sauce Recipes
Mirepoix, Garlic,Basil, Oregano, Bayleaf, Olive oil, Red wine, Tomato Paste, Tomato in Can - Method
Difference between Olive oil Vs. Extra virgin Olive oil?
What is ‘Olive Oil’? Olive oil is olive juice, plain and simple.
What is ‘Virgin?’ Virgin means mechanical extraction. The oil or juice is extracted by machines with no chemicals used in the process.
What is ‘Extra’? Mechanically extracted (virgin) olive oil is not all the same quality. ‘Extra’ is the highest quality and is thus classified because it goes through a battery of tests, both laboratory (analytical) as well as ‘taste’ (an olive oil master tastes the way wines are taste tested). Virgin olive oil that is judged to have ‘no defects’ is classified as extra. So ‘extra virgin’ means – mechanically extracted olive juice that passes laboratory and taste testing with no defects. Olive oil with slight defects, but that is still good for human consumption is classified as ‘Fine’. Low quality oil with numerous defects is classified as either ‘Ordinary’ or ‘Lampante’ (lamp oil). This oil is either used for industrial purposes or is chemically refined.
Olive oil with slight defects, but that is still good for human consumption is classified as ‘Fine’. Low quality oil with numerous defects is classified as either ‘Ordinary’ or ‘Lampante’ (lamp oil). This oil is either used for industrial purposes or is chemically refined.
Extra virgin olive oil is an entirely natural product and is more expensive to produce. Extra virgin olive oil is much better tasting than the refined mixes and provides all of the health benefits that are associated with olive oil.
