Cooking 101
What is the cooking technique use to tenderize tough cuts of meat?
Braising
What is the creaming method?
1. Add fats/sugar
2. Scrape bowl
3. Gradually Add liquid ingredients
4. Scrape down bowl
5. Add dry ingredients/mix until incorperated do not over mix.
6. Add garnish
What is the term used to describe removing all visual dirt and debris from a surface?
Washing/Cleaning
Name the five nutrients
Fats
Carbohydrates
Protein
Vitamins
Minerals
What are the classifications of soup?
1. Cream
2. Puree
3. Clear
4. Chowder
5. Bisque
Name the dry heat cooking method that can be utilized with tough and tender cuts?
Roast
what is the strainght dough method?
1. Add all ingredients (except salt) to the bowl with dough hook.
2. Mix for 3 minutes add salt
3. continue to mix until smooth ball forms
4. Mix on medium speed for 8 minutes
What is the term used to describe the removal of harmful levels of contamination.
Sanitizing
How many calories are in a gram of Fat?
9 calories
What is the ratio of fat/vinegar for a vinegrette?
3/1
what is the term use to lightly coat in flour befor cooking is?
dredge
What is needed to produce a glutenous/stretchable product?
Water and agitation
What is the required temperature for foods to be kept cold.
35 F.
2,000 calories
What are the predominate ingredients in a Caesar Dressing?
anchovies, garlic, lemon, egg yolk, parmesian cheese
What piece of equipment is used strain a sauce?
Chinois
What gas is emitted/developed during fermentation?
Carbon dioxide gas
What does the letters TDZ stand for?
Temperature Danger Zone
where in the body does the most digestion take place?
Small intestine
What are the characteristics of a bisque?
Seafood, wine, liquor, roux, tomato product, heavy cream, Puree.
What are the steps in preparing a sauted chicken dish?
1. Dry product
2. season product
3. Heat pan
4. Add enough clarified butter to coat pan
5. Dredge Product/remove excess flour
6. Place in pan without disturbing product
7. Wait for flour to disapate and moisture to develop
8. Flip over and cook until internal temp. reaches 150F.
9. Keep warm (over 135F.)
10. Sweat shallots until translucent, add garlic until aroma is smelled.
11. Deglaze with wine or stock add other ingredients
12. Reduce until nape
What are the two components of gluten?
Glutenin and Gliadin
What is the temperature zone where bacteria growth is at its highest?
70 F-125 F.
what are the basic food groups?
Breads/Cereals
Vegetables/legumes
fruit
milk/dairy meats, fish, eggs, nuts
What makes a product potentially dangerous?
1. High moisture
2. Low in Acid
3. High in Protein