Starches and Miscellaneous
Explain the finished appearance of risotto.
Arborio rice
When finished, wet/moist and creamy. Soupy before adding parmesan.
Maillard reaction (maillard effect)
chemical reaction that occurs when heated proteins react with carbohydrate molecules, resulting in browning and flavor changes.
Catadromous vs Anadromous
Give an example of each
Catadromous fishes spend most of their adult lives in fresh water, but must return to the sea to spawn.-Eel
Anadromous fishes spend most of their adult lives at sea, but return to fresh water to spawn.-Salmon
Four ways cooking affects vegetables?
Texture, taste, nutritional value, and color.
The three most common dried legumes are?
Kidney beans, lentil, pea
How to make Polenta?
3 ways chilled polenta can be cooked again?
Mix meal with oil. Slowly mix into heated water, stirring constantly to avoid clumps. After thickened, put into a pan/baking sheet and allow to set. Cut to desired shape and cook as desired.
Grilled, baked, sautéed in a pan.
Explain trussing and why it is done.
Trussing means to tie the chicken snugly with kitchen twine so that the wings and legs stay close to the body. Trussing a chicken helps prevent the tips of the wings and drumsticks from burning, ensuring it is cooked more evenly. Also, makes the cooked chicken look more attractive when you serve it.
Two most common market forms when buying fish?
Fillet or whole fish.
Function of adding salt to the cooking water when cooking vegetables?
Kidney beans vs haricot beans
Kidney Beans are colored. Haricot are white.
Two cooking methods used in preparing Gnocchi?
Boil the dough. Sautéing gnocchi after boiling.
weight bearing vs non-bearing meat
Weight bearing meat tends to be more tough compared to non-bearing. Weight bearing needs wet or combo heat methods. Non-bearing are typically dry heat methods.
How do you detect good quality fish?
Fish:Good appearance and clear slime. Fresh and mild odor. Clear shiny eyes. Red or pink gills. Firm and elastic flesh. Shiny tight scales.
Fiber in vegetables is made firmer by ___ and ___
Acids and Sugars
Why are beans soaked prior to cooking?
To expedite cooking time.
Nouvelle cuisine
Nouvelle cuisine-is characterized by lighter, more delicate dishes and an increased emphasis on presentation
(chicken)
Front-quarter is white meat. It is more dry.
Hind-quarter is dark meat. The meat is less dry and has more connective tissue.
Shellfish Categories
(characteristics and at least one example of each.)
Mollusks-
Bivalve:pair of hinged shells. Clams/oysters
Univalve: single shell. Abalone/conch
Cephalopod:No external shell. Cephalopod means "head-foot" referring to these animals having tentacles or "legs" attached to a head and surrounding the mouth. Octopus, squid or cuttlefish
Crustaceans-Segemented shells and jointed legs. Lobster, shrimp, crab
Fiber in vegetables is made softer by ___ and ___
Heat and alkalis
What does legume mean?
A plant that bears *seed pods* that split along two opposite sides when ripe.
Careme-Known for?
Escoffier-Known for?
Paul Bocuse-known for?
Careme-Grande cuisine. Known for elaborate elegant display pieces and pastries. Dedicated career to refining and organizing culinary techniques.
Escoffier-Father of twentieth century cookery. Two main contributions were simplification of classical cuisine and the classical menu as well as reorganization of the kitchen.
Paul Bocuse-known for nouvelle cuisine.
Pork Tenderloin cuts
Medallions, tips, tournedos
All shellfish come with a tag, how long does it need to be stored?
90 days.
Explain the effects on most vegetables when they are cooked with alkali?
How does cooking with Alkali affect vegetable colors?
Alkali makes the vegetables more mushy.
Red becomes blue/blue green. Green becomes bright green. White becomes yellow. Orange changes slightly.
How do you process fresh fava beans?
Remove the beans from the pod. Blanche the beans. Shock the beans. And then peel beans. Once the shells have been removed you can steam them longer to heat through, add them to salads, or use them in any recipe you like.