Culin 101 Final Part 1

Weights andMeasurements

100

3tsp=_Tbsp

2Tbsp=_oz

3tsp=1Tbsp

2Tbsp=1oz

200

Volume vs mass

Volume=Space

Mass=Weight

300

_c=2oz=_tbsp

1/4c=2oz=4tbsp

400

How many cups in a pint?

How many pints in a quart?

How many quarts in a gallon?

 

2 cups in a pint

2 pints in a quart

4 quarts in a gallon

500

1Gal=_lbs

1/2Gal=_lbs

1qt=_lbs

1pt=_lbs

(water)

1Gal=8lbs

1/2Gal=4lbs

1qt=2lbs

1pt=1lb

Cooking Methods

100

Cook to complete vs Cook partially

Parcooking(partial cooking) refers to the technique of partially cooking foods so that they can be finished later. Complete cooking is ready to serve food.

200

Is oil a liquid?

No, oil is considered a fat. Oil ≠ moist.

300

Combo cooking methods, and differences between them.

Which ones need a lid?

Braising=with browning. Put a lid on it

Stewing=without browning.

400

What are the moist/wet cooking methods?

Poaching 160ºF-185ºF

Simmer 185ºF-200ºF

Steam

(book mentions boil 212ºF but chef says you don't boil food)

500

What are the dry cooking methods?

Roast/Bake=surrounding food with hot dry air. Typically oven

Barbecue=heat from burning wood/coals. Requires wood fire or  smoke

Broil-heat from above

Grill/Griddle/pan broil=heat from below

Saute-cook=quickly in small amount of fat

Pan-fry=moderate amount of fat

Deep fry=submerged in fat

Stocks

100

Stock vs Broth

Stock uses bones.

Broth uses scraps.

200

Mirepoix Ratio (traditionally)

50% onion

25% carrot

25% celery

300

Cook times for each type?

Vegetable and Fish __ 

small animals(chicken)__

large animals(beef/veal)__

Vegetable and Fish 45min

small animals(chicken) 2-6hour

large animals(beef/veal) 24-48hours

400

Difference between fond blanc and fond brun and difference in how they are made.

Fond blanc is a white stock.

Fond brun is a brown stock.

Brown stock:the bones, and vegetables are roasted, along with tomato paste. The dish used for roasting is then deglazed with an acid(red wine) to remove the fond. Everything is added to the stock pot and then finished the same way as a white stock.

500

White Stock Recipe. Ingredients as well as directions

Stock recipe

• 5-6# Bones, 6qts Water(cold), 1# Mirepoix, 1 Bayleaf, 1 Tbsp Black Peppercorn, 2 sprigs of Thyme, Parsley stems
• Combine all ingredients in stock pot. Bring to a simmer (180F-195F). Simmer for time depending on type of bones. Skim scum as needed, do not stir to prevent cloudiness. After stock is done cooking, strain and cool. Store properly.

Soup

100

How is consommé name determined?

By the garnish. 

Ex. Chicken consommé a la ____

200

What clarifies the consommé?

The albumen in egg whites.

300

What is the raft in consommé?

roux=____

The raft is a floating meatloaf mixture that forms when consommé begins to clarify.

Roux= equal parts(weight) melted fat and flour.

400

Three clear soups

Broths, consommé, vegetable

500

Four thick soups

cream, purée, bisques, chowders

Sauces

100

Primary thickener's function?

Examples

Mainly for thickening.

Roux, slurry

200

Secondary thickener functions? 

Examples

Typically used for finishing a sauce.

Butter, yolk, liaison, reduction

300

5 mother sauces and what they are made of?

Béchamel=milk+white roux

Veloute= white stock+white/blond roux

Espagnole= brown stock+brown roux

Tomato=tomato puree+stock

Hollandaise=Clarified butter+egg yolk

400

Nappe meaning?

emulsion meaning?

Nappe=sauce being able to coat food

emulsion=suspending two unfixable ingredients into a solution, like oil+acid with hollandaise. Can be temporary or permanent.

500

Give an example of a small sauce for each mother sauce, and what is added to make it

Verify using Pg 185 chart in textbook.