What is cooking in a small amount of flavorful liquid at approximately 180 degrees
100
The balanceof flavors that make up a dish
What is flavor profile
200
Inspection
What is Guarantee of wholesomeness
200
Coagulation and firmness
What is the effect of heat on proteins
200
Bechamel
What is onion pique, milk, fat and flour
200
Braising
What is first step is searing on all sides, seasoning with salt and pepper, cooking with mire poix in a flavorful stock, usually covered and in the oven
200
Grown from a non hybridized seed stock
What is Heirloom
300
Water, Protein, Fat,
What is The composition of animal muscle tissue
300
Maillard reaction
What happens when meat browns
300
Espagnole
What is browned bones, browned mire poix, tomato pince, browned flour and fat
300
Saute
What is cooking in a hot pan with a small amount of fat, small tender cuts of meat
300
One who commits to eating locally grown or locally produced
What is a locavore
400
Collagen
What is one kind of connective tissue that is white in color
400
Fiber
What is softened during the cooking process, but cannot be digested
400
Hollandaise
What is a temporary emulsion of eggs, reduction and butter
400
Stewing
What is the same as braising but bite size pieces
400
the ability to recall in clear deatil a flavor or taste experience
What is taste memory
500
Excercise
What is the primary cause of muscle development and toughtness in annimal protein
500
Fats
What is when hot enough, they deteriorate rapidly and begin to smoke
500
Orange Sauce, Sauce Bigarade
What is gastrique, orange, lemon, white wine vinegar, orange liqueur, and brown sauce
500
Before deep frying small tender proteins
What is coated in breading or batter
500
A meaty or savory taste sensation produced by nuleotides and amino acids