Temps
What temp is poultry done at?
165F
What cook ware is used for sauces and small noodles for single person servings?
Sauce pan
Mis en plas
”Everything in its place“ or to prep all food before service to be ready for the rush.
Why does caramelization happen?
The sugar in the dish burns from white through the brown hues to black. Caramel brown is best or GBD.
Italian, creamy, peppery, and saucy.
Fettuccine Alfredo
What temp is beef done at?
155F
What is used for slow cooking in all temps, good for braising liquids, stews, and pot roasts?
Cast iron or heavy bottom pot
Chiffonade
Herbs cut into thin ribbons
What is basting?
Spooning liquid such as oil, butter, or juices over a dish to cook more and add more complex flavors.
Eggplant, yellow squash, carrot, and zucchini.
Ratatouille
At what temp are veggies soft and not tough?
140F
Noodles, veggies, and stock liquid.
Colander or strainer
Julienne
Veggies into thin match sticks
Michelin star restaurant kitchen techniques?
Good communication with little noise to improve speed and quality.
Common japanese ramen broth base and sauce or paste.
Miso soup or paste
Can water go above 212F?
No!!! If you thought yes, you might want to pay attention more in Chem. 😂😂
Silky mashed potatoes…
Potato ricer
Sautè
To quickly give color or sear
Al dente, over cooked, and under cooked?
Slight chew with yellow color maintained, limp and very pale or slightly grey, stiff and still very yellow and starchy or floury.
Soy egg, chives, egg noodles, chashu pork roll, miso or bone broth, and other toppings.
Tonkatsu ramen
Reducing for a sauce?
Medium to medium low for slow reduction and medium high for faster reduction.
Famous chefs cook ware line-up
Hex-clad by Gordon
Al dente
Pasta cooked to doneness with slight chew or bite achieved at 11 minutes of cooking
How to julienne a carrot?
Cut in into 1/6ths then cut into 1/10th inch wide “matches”
Spicy korean pepper paste
Gochugang