Dry Cooking Techniques
This dry cooking technique quickly browns the outside of foods to begin the cooking process:
What is searing?
This technique is used to decrease the volume of liquid, increase flavor, and to thicken.
What is reducing?
These are considered 1 advantage and 1 disadvantage of using commercial bases.
What are:
1) saves time & money (advantage)
2) lost flavor quality or too salty (disadvantage)
This Mother Sauce is made is made of emulsified egg yolks and clarified butter.
What is a Hollandaise sauce?
This item is described as a floating mass that traps impurities that rise to the top of the liquid when making consomme.
What is a raft?
In this dry heat method, a moderate amount of fat is added to the pan with a temperature between 350-375 degrees F:
What is pan frying?
This moist cooking technique can be used to partially cook foods in order to tenderize meats and reduce cooking time.
What is parboiling?
The process of fat removal from stock has these 2 important benefits.
What are:
1) removes fat content making stock healthier
2) gives stock a more clear & pure color
This sauce may be used as a condiment and consists of vegetables or fruits, spices, onions, and chiles.
What is a salsa?
This process involves removing particles from soup as they float to the top during the cooking process.
What is clarifying?
When frying foods, these three coating methods are commonly used:
What are dredging, breading, and battering?
This moist cooking method is designed for delicate items in just enough liquid to cover the foods in liquid between 150-185 degrees F.
What is poaching?
This type of stock is made with fish bones and reduced to increase flavor.
What is a fumet?
What is a Bechamel sauce?
These are 3 examples of clear soups.
What a are 1) broth; 2) consomme; 3) vegetable soup?
Adding salt to meats before this dry cooking technique may cause the meat to to lose _______________.
What is broiling; moisture?
This combination cooking method is used for larger, tougher cuts of meat and is a long, slow-cooking process.
What is braising?
These are the 4 essential ingredients of a stock.
What are:
1) nourishing element
2) mirepoix
3) bouquet garni or sachet d'epice
4) liquid
These 5 sauces are considered to be the "Mother Sauces" or "Grand Sauces."
What are 1) bechamel, 2) veloute, 3) hollandaise, 4) tomato, 5) espagnole?
This is the difference between a bisque and a chowder.
What is a bisque is made with shellfish and chowders are made with fish and vegetables.
This is the difference between sauteing and pan frying:
What is sauteing uses a small amount of fat; pan frying uses a moderate amount of fat (one half to 3 quarters)?
These are four of the most common moist cooking techniques:
What are:
1) boiling
2) blanching
3) simmering
4) poaching
5) steaming
This is the most important element of a stock and can consist of these four items:
What is the nourishing element; 1) fresh bones, 2) meat trimmings, 3) fish trimmings, 4) vegetables?
What are 1) liquids; 2) thickening agents; 3) seasonings?
These are the 3 guidelines to follow when garnishing soups.
What are:
1) garnishes should be attractively arranged
2) garnishes should be about the same size & shape
3) flavor/texture of garnish should compliment soup
4) cook starches separately so they don't cloud soup
5) do not overcook garnishes