When Heat is Applied to Collagen, it produces these two things
What are Gelatin and Water
100
This term is used to describe the process in which unmixable liquids are forced into suspension
What is Emulsification
100
This Cooking Method Combines Satueing and Simmering
What is Braising
100
The difference between a stock and a Broth is:
What is Stock uses Bones and Broth is made using Meat and Bones
100
Describe an Oignon Brule and what it's used for
What is Burnt Onion or Charred Onion and it's used to add Color and Flavor to Stocks and Sauces
200
These Fish Bones are the best for Fish Stock
What are Lean white fish such as Sole and halibut
200
Describe Beurre Manie, and list it's ingredients and proportions
What is Equal Parts of Flour and Butter or Fat, Not cooked and used for thickening Liquids
200
Two Methods of Cooking that use Infared Cooking are:
What are Toasting, Broiling, cooking over Fire
200
Bisques are traditionally thickened with this ingredient
What is Rice
200
The term Clearmeat describes this component of a recipe
What is Clarification Mixture for Consommes
300
Name Three Differences between White Stock and Brown Stock (Not Color!)
What is Carmelization of the Bones, Cooking Times and Tomato is addied in Brown Stock
300
This term describes the process of swirling whole butter into a sauce to thicken it. List the term and two other things it does to the sauce
What is Monte au Beurre, and it Enrichens and gives it a more glossy appearance
300
When Poaching Fish and Vegetables, this Aromatic Liquid is often used
What is Court Bouillon
300
This is the crust that forms on Consommes
What is The Raft
300
Name Three types of Fried Eggs
What are Over Easy, Over Medium, Over Hard, Sunny Side Up
400
The Ratio of Vegetables in Mire Poix are:
What is 50% Onion, 25% Carrot and 25% Celery
400
The differences between Bechamel and Veloute are:
What is Bechamel's liquid is Milk and Veloute uses Stock
400
This term is used to describe the process of cooking after foods have been removed from the heat
What is Carryover Cooking
400
Describe the differences between Cream and Pureed Soups
What are Pureed soups are thickened using a puree of the principal ingredient, and don't have to include Cream
400
This is a Mixture of Egg Yolk and Cream used to add richness and thicker consistancy to Soups and Sauces
What is Liason
How do you handle Liason?
500
These 7 Steps are used to describe Stock Making
What Are: Start the Stock in Cold Water
Simmer the Stock Gently
Skim the Stock Frequently
Strain the Stock Carefully
Cool the Stock Quickly
Store the Stock Properly
Degrease the Stock
500
Name the Five Mother Sauces and Describe how they are used to produce Small Sauces
What are: Veloute, Bechamel, Hollandaise, Tomato and Espagnole. They are used as a base to make small sauces
500
This Oil has the highest smoke point, which means it is technically the best for sauteeing
What is Soy Bean Oil (495f)
500
List Five Soup Classifications
What are Clear, Broth Based, Thickened, Cream, Puree, Chilled, Others (including Bisques, Chowders, etc)
500
Compare a Beurre Blanc and Hollandaise. How they are made, How are they similar, and how do they differ?
They are both emulsifications. Hollandaise is egg based, Beurre Blanc is Wine Based. Hollandaise uses Clarified Butter and Beurre Blanc uses Whole Butter...