Cooking Methods
Three reasons we cook food
What is make it more digestible, make it safe to eat, improve the flavor and appeal.
The difference in seasoning and flavoring
What is seasoning is enhancing foods flavor and flavoring is changing the foods flavor
Define Garde Manger
What is the person responsible for the cold food preparations.
Two examples of emulsifiers
What is egg yolks, mustard, cornstarch, potato starch, or arrowroot
The difference between and functioning and a non-functioning garnish
What is a functioning garnish you can eat or utilize in the dish. A non-functioning garnish you have to remove before eating
Define the Maillard (MY-yard) reaction
When proteins turn brown when cooking
Define cooking
What is the application of heat transferred to food
What is the most important mineral used as a preservation substance throughout history
What is salt
What does the word salad mean in French
What is "Salted Herb"
Two examples of garnish design
What are shapes, colors, height, and arrangement
Three dry heat methods of cooking
What are grilling, broiling, roasting, baking, sauteing, stir frying, pan frying, and deep frying
Define par-cook
What is partially cook food
Four major categories of salad dressings
What are vinaigrette, mayonnaise based, dairy based, and cooked
The four components of a salad
What is the foundation, body, garnish, and dressing
Three categories of soup garnishes
What are garnishes in the soup, garnishes on top of the soup, and garnishes along side the soup.
Three Moist heat cooking methods
What are steaming, poaching, simmering, boiling, braising, and stewing
Define blanch
To partly cook by boiling or steaming.
The ratio of vinegar to oil in a basic vinaigrette
What is three parts oil and one part vinegar
When making mayo you use a neutral tasting oil. An example of one would be__________
What is grapeseed, canola, vegetable, or sunflower oil
Three garnishing tools we talked about
What are melon baller, vegetable peeler, zester, channel knife, paring knife, and butter curler
Define carryover cooking
What is when the remaining heat in the cooked food continues to cook the food
Three ways heat can transfer to food
What is convection, conduction, and radiation
Define emulsion
What is a mixture of two or more liquids that don't naturally mix.
Name the ingredients in the mason jar mayo that I made in class
What are lemon juice, egg, garlic, Dijon mustard, canola oil
Describe a tourne knife and it's purpose/the shape it makes
What is it has a curved blade and produces a football shaped vegetable.