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Carrolynne Hsieh
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Decks in this class (29)
Eggs
How can you tell an egg custard i...,
How can you tell a quiche is cooked,
What temp do you blind bake short...
13
cards
Misc
Why do we blanch and refresh
1
cards
Conversions
What is gas mark 4,
What is gas mark 6,
What is gas mark 3
10
cards
Game
What s the season for pheasant,
What s the season for partridge,
What s the season for woodcock
19
cards
Ice cream
Why do we churn ice cream,
Basic method of making custard ba...,
What are the four methods of maki...
11
cards
Fish
How to identify a fresh fish,
How to tell if fish is cooked,
What are examples of round oily fish
5
cards
Batters
Why do we rest batters,
How to make batter
2
cards
Gelatine
How much gelatine to set 1 pint o...,
How to prep moulds for jelly and ...,
What affects gelatine setting abi...
7
cards
Cakes
Basic quantities for victoria sponge,
Basic methods of cake making,
How to tell a victoria sponge is ...
3
cards
Shellfish
How to store shellfish,
Examples of crustaceans,
Examples of bivalve molluscs
9
cards
Sugar syrups & caramels
What sugar is best for wet caramel,
What sugar is best for dry caramel,
Rules of making syrup caramel
3
cards
Choux pastry
Basic quantities for choux pastry,
Prep for baking sheet,
How long and which rack to bake c...
4
cards
Deep fat frying
Why do we paner,
What are the safety rules for dee...
2
cards
Terms
Vegetables cut into matchstick si...,
Small strips or cubes of bacon pa...,
Parsley stalks and thyme tied to ...
49
cards
Meringues
Basic method for swiss meringues,
How to prep baking tray for merin...,
How does pavlova differ from swis...
9
cards
Bread
What is yeast,
What slows down yeast activity,
Why do we knead bread
20
cards
Meat cooking
What cuts are good for stewing,
What does connective tissue break...,
Why do we brown meat
17
cards
Sauces
Basic quantities of white sauce,
Basic method for white sauce,
What is a roux
10
cards
Shortcrust pastry
What happens if there is too much...,
What happens if you overwork the ...,
What causes pastry sides to shrink
8
cards
Stocks
Beef veal and lamb stock timings,
Brown chicken stock timings,
White chicken stock timings
12
cards
French Pastries
Basic quantities for pate sucree,
What is the difference between pa...,
How to prep tins for french pastries
6
cards
Offal
What to look for when buying offal,
Examples of red offal,
Examples of white offal
6
cards
Soufflés
What mep is required for souffles,
What temperature and rack to bake...,
Basic method of making a souffle
11
cards
Steaming
Food steamed in a sealed container,
Food steamed directly over steam
2
cards
Hollandaise
Basic quantity for hollandaise,
Daughter sauces of hollandaise,
Why has hollandaise split curdled
6
cards
Pasta
What flour do you use for pasta a...,
Basic method of making pasta,
Basic quantities for pasta
4
cards
Gateaux
How to prep tin for a genoise sponge,
What temperature and what shelf t...,
How to tell genoise is cooked
6
cards
Flaky Pastry
Basic method to make flaky pastry,
Basic quantities for flaky pastry,
Why rest pastry between rolls and...
8
cards
Hot water crust pastry
Method of making hot water crust ...,
Uses for hot water crust pastry,
What would happen is hot water cr...
5
cards
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theory exam
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