Save
Busy. Please wait.
Log in with Clever
or
show password
Forgot Password?
Don't have an account?  Sign up 
Sign up using Clever
or
Username is available taken
show password


Make sure to remember your password. If you forget it there is no way for StudyStack to send you a reset link. You would need to create a new account. Your email address is only used to allow you to reset your password. See our Privacy Policy and Terms of Service.

Already a StudyStack user? Log In

Reset Password
Enter the associated with your account, and we'll email you a link to reset your password.
focusNode
Didn't know it?
click below
 
Knew it?
click below
Don't Know
Remaining cards (0)
Know
0:00
edit
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

  Normal Size     Small Size show me how

Food Basics 6 (CSCA)

CSCA - Moist Heat Cookery

TermDefinition
AGING A process by which beef is held under controlled temperatures for a period of time. This allows enzymatic activity to degrade complex proteins, changing flavor and tenderness.
AUTOLYSIS Final stage in aging in which the cell tissues break down by a self-produced enzyme causing a gradual loss of water.
BARDING Pieces of fat or bacon fastened onto lean cuts of meat to add moisture and/or flavor.
BLANQUETTE A rich, creamy stew made with veal, chicken or lamb, mushrooms, and small white onions. The name comes from the French word blanc, meaning white.
BRAISE A low and slow moist heat cooking method starting with fond de braise, braising medium, inverted lid, and an oven temperature of 325ºF.
BRAISING MEDIUM The braising medium is the liquid in the braise, e.g., stock and wine. This liquid becomes the sauce.
COLLAGEN The connective tissue that benefits from long, slow, moist heat cooking methods. With liquid the collagen will break down into gelatin.
CONNECTIVE TISSUE The fibers that interlace the meat providing support and holding the muscle together. The two affecting the cook are collagen and elastin.
ELASTIN The connective tissue that is not broken down when cooked.
FOND DE BRAISE “Foundation of Braising.” The aromatics used in a braise.
FRICASSEE Usually cooked in liquid without preliminary browning.
INVERTED LID Foil, shiny side down, must touch meat and braising medium, and come up to the top of the braising pot. It prevents moisture and steam loss.
LARDING Pieces of fat or bacon, cut into lardoons, deposited inside lean meat with a lardoire to add moisture and/or flavor.
MOIST HEAT COOKERY Cooking with moisture. i.e.: Steaming, Braising, and Poaching.
POT ROASTING A form of braising. It uses a smaller amount of liquid. The browning takes place at the end of cooking.
STEER Castrated male raised for beef.
STEWING A sub-category of braising. It requires less time than braising and uses more water. Vegetables are added at the end of the cooking process, usually in increments according to cooking times.
SWISSING Braising using tomatoes, tomato sauce, or tomato paste. The acid in tomatoes aids in tenderizing.
Created by: CSCAStudy
Popular Culinary Arts sets

 

 



Voices

Use these flashcards to help memorize information. Look at the large card and try to recall what is on the other side. Then click the card to flip it. If you knew the answer, click the green Know box. Otherwise, click the red Don't know box.

When you've placed seven or more cards in the Don't know box, click "retry" to try those cards again.

If you've accidentally put the card in the wrong box, just click on the card to take it out of the box.

You can also use your keyboard to move the cards as follows:

If you are logged in to your account, this website will remember which cards you know and don't know so that they are in the same box the next time you log in.

When you need a break, try one of the other activities listed below the flashcards like Matching, Snowman, or Hungry Bug. Although it may feel like you're playing a game, your brain is still making more connections with the information to help you out.

To see how well you know the information, try the Quiz or Test activity.

Pass complete!
"Know" box contains:
Time elapsed:
Retries:
restart all cards