Stocks, Soups, and Sauces
this flavorful liquid is made by gently simmering bones and/or vegetables that serves as the base for many soups and sauces.
What is Stock?
the term for heat transfer when it moves through direct contact between two objects
What is conduction?
potato type best for fluffy mashed potatoes and baking
What are High-starch potatoes?
Ex. Russet
part of a whole grain that provides a trace of fat and is rich in thiamin
What is the germ?
cooking pasta to "al dente" means
What is cooked to be firm to the bite?
the French term for the coarsely chopped onion, carrot, and celery mixture used as a flavor base
What is Mirepoix?
dry-heat method used for high heat from above the food and is ideal for thin cuts and quick browning?
What is Broiling?
this storage temperature range helps maintain potato quality
What is about 45°F to 55°F (7°C to 13°C)?
One benefit of stone-ground grains.
What is Stone-ground grains retain germ, bran, and hull, so they keep more nutrients and fuller flavor?
the purpose of salting the pasta cooking water heavily before adding dried pasta, and how it affects the pasta's final flavor and texture.
What is salting the pasta cooking water heavily seasons the pasta from the inside as it absorbs water, so the pasta itself has proper savory flavor rather than relying solely on the sauce. It also slightly raises the boiling point of the water (a minor effect in practice) and can help the surface proteins starches develop a firmer bite, contributing to a better texture?
a reduced stock with a jelly-like consistency made from brown or chicken stock
What is Glace, or Demi-Glace?
The two main differences between braising and stewing in terms of cut size and liquid level.
Braising: sear then cook larger cuts partially submerged in liquid at low temp
stewing: smaller pieces fully submerged in liquid and cooked until tender.
Main differences: cut size and total immersion.
Explain the single-stage and multiple-stage potato cooking techniques and give one example of each.
Single-stage: one cooking method from raw to finish (e.g., baked potato).
Multiple-stage: use two or more methods (e.g., parboil then sauté for lyonnaise). Multiple-stage can improve texture or reduce final cooking time.
the purpose of soaking grains prior to cooking
What is soaking softens the bran/outer layer, shortens cooking time, and can improve texture and digestibility?
the four basic ingredients for fresh pasta dough.
explain why resting the dough is important.
What are Eggs, flour, salt, and olive oil (optional)?
Resting lets gluten relax, making dough easier to roll and giving better texture.
mother (grand) sauce made from milk and a white roux
What is a Bechamel?
Explain sous vide cooking
Sous vide is a vacuum-sealed food cooked in a water bath at a precise low temperature for a long time — yields uniform doneness and tenderization while minimizing overcooking.
Why should potatoes be cooked in their skins when possible? Give two reasons.
Cooking in skins retains nutrients and reduces water uptake (helps texture)
it also protects flesh from overcooking and can improve flavor.
how dried legumes should be stored for optimal quality?
What is in a cool, dry, well-ventilated area away from light and excessive heat?
Compare and contrast pasta and dumplings in culinary traditions
Both use a starch-and-water/flour base; both can be shaped and filled.
Pasta (Italian tradition) tends to have specific shapes and drying methods
dumplings appear worldwide with broader cooking methods and fillings.
Describe the difference between a fumet and a court bouillon, including typical uses.
What is Fumet is a highly flavored fish stock (often with wine and aromatics) made from fish bones;
court bouillon is a flavored poaching liquid (often acidic, with vegetables and herbs) used for poaching fish/seafood, not a concentrated stock.
the difference between microwaves versus infrared radiation on food and give one implication for cooking technique.
Microwaves excite water molecules, heating food volumetrically and quickly (can cause uneven heating).
infrared radiation heats surfaces first and relies on conduction inward (better for surface browning).
A chef needs potatoes that hold shape in a stew. Which potato variety would you recommend?
What is a waxy/new potato (medium- to low-starch, higher moisture) because it holds shape due to lower dry-starch content.
Examples: new potatoes or red potatoes.
the main differences between long-grain rice (e.g., basmati) and short-grain rice (e.g., arborio).
What is Long-grain rice (e.g., basmati) has higher amylose—grains stay separate and fluffy
short-grain rice (e.g., arborio) has higher amylopectin—becomes creamy and sticky (used for risotto)?
A banquet needs a quick, high-volume pasta station producing consistent texture. Recommend one practical strategy for ensuring uniform "al dente" results across many batches and explain why it works.
Have a consistent temperature
Have a good water-to-pasta ratio (4-6 quarts water to 1 pound of pasta, or a 1:2 ratio)
Good timing plus agitation prevent clumping and ensure repeatable al dente.