Quizlet culinary fundamentals day 205/20/2023 slicing the act of cutting into slices (thin cuts) small dice a basic knife cut measuring: seeding to remove the seeds of an item like fruits shocking the process of quickly cooling a blanched vegetable, usually using a container of ice water slicer A slicer is a machine with a circular blade that rotates at high speed, used for making thin cuts. sautoir Used for sautéing and frying foods-wide, shallow pan with straight sides and a single long handle. The sloping sides allow the chef to flip the food in the pan without using a spatula, and they make it easier to pick up food with a spatula. rondeau a large, round, shallow, straight-sided pan with 2 handles sauteuse Used for sautéing and frying foods-wide, shallow pan with sloping sides and a single long handle. It is often used to make glazes or in place of water when making stocks. A remouillage will not be as clear or as flavorful as the original stock, however. A remouillage is treated like the original stock allow it to simmer for four to five hours before straining. After draining the original stock from the stockpot, add fresh mirepoix, a new sachet and enough water to cover the bones and mirepoix, and a second stock can be made. long remouillage French word for "rewetting" a stock produced by reusing the bones left from making another stock. mignonette pepper crushed pepper corns mince / mincing to chop in very small pieces onion piqué French for "pricked onion" a bay leaf tacked with a clove to a peeled onion used to flavor sauces and soups peeling the removal of the skin or tough outer layer of a vegetable production knife cuts 1.-TOURNE: 2 in long 3-4 sides cylindrical shapeĢ.-PAYSANNE: (1/2) (1/2) (1/8) round, square, triangleġ0.- FINE JULIENNE: 1/16 in. medium dice a basic cubic knife cut measuring:ġ/2 in. long large dice a basic cubic knife cut measuring:ģ/4 in. julienne a type of knife cut into strips fumet a stock, usually from fish, where the bones have been sweated with the mirepoix, often with the addition of wine let simmer, add a sachet d´epice when adding water and bring to simmer again. large extraction the process in which ingredients are removed from a complex food to create a concentrate fond 1.- French for "stock" or "base" Ģ.- The concentrated juices, drippings and bits of food left in pans after foods are roasted or sautéed it is used to flavor sauces made directly in the pans in which foods were cooked. how do you judge vegetables for doneness? by the tenderness and the taste what are four changes that occur when cooking vegetables? color, texture, nutrient content, flavor what are three adverse effects of overcooking vegetables? lose color, texture and nutrients what are the five basic color pigments and how does acid and alkaline affect their colors and textures during cooking? 1.- CHLOROPHYLL:īASE- browns when cooking green vegetables, what should be done to keep their color? cook quickly, shock after cooking and use alkaline enviroment.Dice / dicing to cut ingredients into evenly size cubesģ/4 in. why are some vegetables par-cooked before service? for having them ready, and have a faster service what is the purpose of shocking vegetables after cooking? to stop them from continue cooking them selves. Hold them at an appropriate temperature what should you always do before processing vegetables? wash tem in cold water and make sure they have no impurities or bugs. What are some ways to assure that vegetables will have the best color, most flavors and the greatest degree of nutrient retention? blanch them
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