Culinary Science
name three disadvantages for the alloy stainless steel
1. poor heat conductor
2. expensive
3. food will stick
what is the temperature range for the cooking method roasting?
140-850
name three derivatives for bechamel sauce
1. Mornay (Sbrinz cheese) sometimes eggs and cream are added
2. Soubise (onions)
3. creme (heavy cream)
4. Nantua (Butter, heavy cream)
5. cheddar (Cheddar cheese)
name three sources of fat
1. milk
2. pulp seeds of plants
3. tissues of animal
name three cuts of beef that are low in connective tissues.
1. rybeye
2. fillet mignon
3. t bone
4. striploin
5. sirloin
poultry is a name we use for domesticated birds, what is the definition of the birds that we hunt in the wild
Game
what is capillary action in physics?
water can move upwards without any force like gravity or osmosis.
name three thickening agents for sauces
1. roux
2. burr mania
3. burr mount
4. blood
5. starch 6. royal
7. liaison
name four benefits of fats in the kitchen
1. conduct heat
2. enhances texture
3. acts as a preservatives
4. acts as a buffer
5. enhances flavor
root vegetables are most suitable for the cooking method ?
Glazing
name three types of sturgeon that produce caviar.
Beluga, ossetra, sevruga
explain what Mallard Reaction is.
chemical reaction between amino acids and reducing sugars to create melanoidins.
name three derivatives for mother sauce hollandaise
1. Grimrod (saffron)
2. Mousseline (Whip cream)
3. Maltaise (blood orange)
4. Bernise (Taragon)
5. Choron (tomato puree)
name two categories with source for vegetable fats
1. fruit oil (olive oil)
2. seed oil (sunflower oil)
A cooking method that requires no or little water, most suitable for vegetables that are high in water content.
stewing
name on important aspect that you need in order to market for your organic produce as organic products.
Certificate from an authorized party
name four wet cooking methods
1. boiling & Simmering
2. steaming
3. glazing
4. stewing
5. poaching
white veal stock thickened with roux, then cream is added.
Sauce Allemande (egg yolk, and lemon juice are added sometimes) sometimes called Parisian.
name the three triglycerides.
1. mono unsatured
2. poly unsaturated
3. saturated
A cooking method that uses high dry heat and most suitable for foods that are high in fat content.
Toasting
Name the four heating methods.
1. conduction
2. convection
3. radiation
5. combination
name five terms for the term glazing
1. cooking method for root vegetables
2. poached fish with hollandaise sauce (Gratinating)
3. cook without giving colors
4. give a shiny coat
5. when braising white meat
name two differences between a sauce and a stock
1. sauce has a specific use, stock is general
2. sauce has high viscosity, stock is watery
name three methods to produce fat.
1. pressing
2. rendering
3. Extracting
4. centrifuging
what is the difference between baking a chicken and roasting a chicken?
when baking a chicken, the chicken is wrapped in a crust.