Culinary Science Theory
Denaturation and its four parts.
What is the loss of a protein's natural shape and breaking hydrogen bonds? What are warmth, salt, acid and agitation?
Five grand mother sauces.
What is béchamel, espagnole, tomato, hollandaise and velouté.
Direct heat cooking method that cooks the item from below and the tools needed for setup.
What is grilling?
What are grill brushes, cloth, swab, resting pans, seasoning, oil and a tong or spatula?
Dry pasta and it's cooking ratio.
What is High gluten flour durum wheat semolina grind?
What is 1lb pasta, 1 gallon of water and 1oz salt?
Poaching + simmering temperatures.
What are 185-200 degrees Fahrenheit? (Simmering)
Green pigment and red pigments (3)
What is Chlorophyll (Green), Anthocyanins (Red-purple) and Betains/Betalains (Red+Yellow)?
Five bechamel derivatives and their additives.
What is
Raifort - Addition of grated horseradish
Mornay - Addtition of gruyere + parmesan
Soubise - Addition of stewed onions
Base for croquettes
White pizza
?
Two soaking beans methods.
Cover legumes w water for 4hrs-overnight. (long soak)
Cover legumes w boiling water and soak for 1hr. (short soak)
Roux ratio.
What are 4.8 oz flour : 3.2 oz fat?
The temperature caramelization begins.
What are 212-300 degrees Fahrenheit?
Nutrients required by the body in large quantities to maintain health and wellness (+ its components).
Nutrients required by the body in small quantities to maintain health and wellness (+ its components).
What are water, carbohydrates, lipids and proteins? (macronutrients)
What are minerals, vitamins and phytochemicals? (micronutrients)
The Hollandaise ratio.
What are 3 egg yolks, 6oz CB, 2oz water?
Ways to tenderize proteins for grilling other than using a marinade.
What are dry-aging meats, pounding it out, use baking soda and using salt?
1 gallon of Demi-glace.
What are 2qts of Espagnole and 2qts Veal Stock
Cooking times for chicken stock, beef stock, veal stock and fish fumet.
What is 3-4hrs? (Chicken Stock)
What is 8-10hrs? (Beef Stock)
What is 6-8hrs? (Veal Stock)
What are 35-45 minutes? (Fish Fumet)
Effects of an acidic medium, alkaline medium and salt on legumes
What toughens + slows the process? (acid)
What speeds up the cooking process? (alkaline)
What slows the process? (salt)
Four Espagnole derivatives and their additions.
Chasseur - White wine, tarragon, brandy, mushrooms, tomato + parsely
Robert - White wine, onion and mustard
Charcutiere - Sauce robert w cornishons
Marchand de vin - Red wine, shallots, peppercorns, thyme + bay leaf.
Boarding and Larding.
What are strips of fat placed into a cut of meat? (Larding)
A beer batter ratio.
What is 3 fl oz cake flour, 6 fl oz beer, 2 fl oz cornstarch, 1 tsp baking powder and an egg?
The temperature maillard reaction begins.
What are 220-310 degrees Fahrenheit?
Derived from plant cell walls, a chain of sugar/acid units, soluble in hot water and can enhance in presence of sugar + acid.
What is pectin?
A vinaigrette.
What is 3 Parts Oil : 1 Part Acid?
To cook and store phenolic compounds (w ratio).
What is Blanc? What is 1qt cold water, 1tbsp AP flour, 1 tbsp salt, 2tbsp oil, 1/2 lemon (juiced) and a bouquet garni?
Cream soup ratio.
What
32-40oz Stock
4oz Mirepoix
3 oz White Roux
4 oz Cream
1 Sachet
The five basic steak temperatures.
What are 120-125 degrees Fahrenheit? (Rare)
What are 125-130 degrees Fahrenheit? (Medium rare)
What are 130-135 degrees Fahrenheit? (Medium)
What are 135-145 degrees Fahrenheit? (Medium well)
What are 150+ Fahrenheit? (Well done)