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Sauces
General
Cooking Meats
General part 2
Cooking Methods
100
How long should brown stock simmer for?
What is 6-8 hours
100
tying thin layers of fat over meats
What is Barding
100
the most accurate way to test large roasts is to
What is use a meat thermometer
100
the diffence between jus and pan grave is jus
What is has not been thickened
100
to cook foods surrounded by dry air?
What is bake/roasting
200
A sauce made up of half brown stock and espagnole
What is Demi Glace
200
Liver, Kidneys, tongue and tripe are known as
What is Offal or variety meats
200
The difference between baking and roasting
What is nothing
200
spooning fat drippings over a roast
What is Basting
200
both a dry and moist heat cooking method
What is braising
300
unthickened juices served with a roast
What is Au Jus
300
A federal inspection stamp on cuts of meat indicates the item is
What is wholesome to eat
300
the same cooking method as braising but using diced meats
What is stewing
300
process of stripping away meat and fat off the ends of rib bones for the sake of apperance
What is frenching
300
when choosing meat to be used for a stir fry the meat need to be a __________ cut
What is tender
400
a stock make from beef/veal bones that have been previously used to make a stock
What is Remouillage
400
Highest grade of meat available for purchase, has slightly abundant marbling or higher
What is Canada Prime
400
Doneness: feels mostly firm and resillent, spings back easily when pressed. mostly pink with a thin layer of gray.
What is medium
400
the muscular stomach lining of beef
What is Tripe
400
best cooking method for lamb shank
What is braising
500
name of brown stock reduced to a glaze
What is glace de viande
500
meat that hasn't had enough time to soften, tough and somewhat flavorless
What is Green meat
500
when the internal tempature of meats continue to rise after the meat is removed from heat source
What is carry over cooking
500
Meat Juices thickened with coen starch
What is jus lie
500
corned beef is cooked by
What is boiling/simmering