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Remouillage
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Basic Culinary #2
| Question | Answer |
|---|---|
| Albumin | Protein in the egg white. |
| Remouillage | Reusing the bones left from another stock by adding fresh mirepoix, a new sachet and enough water to cover the mirepoix and bones. Not as clear or flavorful as the original stock. |
| Chiffonade | Ribbon-like cut of a leafy vegetable. |
| Glace | Reduced stock to a syrupy consistency; Glaze |
| Marinating | Soaking meat in a seasoned liquid to Flavor and Tenderize. |
| White Stock | Raw bones |
| Flavoring | Altering the natural flavor to something different. |
| Au Sec | Reduce to nearly dry. |
| Brown Stock | Caramelized bones. |
| Court Boullian | Poaching liquid used for fish and shellfish; Vegetable stock created by simmering vegetables and seasonings in water and an acidic liquid. (Ex. wine and vinegar) |
| Gelatin | Tasteless, odorless mixture of proteins extracted from boiling meat. |
| Cold Water | Maximizes flavor extraction. |
| Battonet | 1/4" x 1/4" x 2" |
| Bones | Most important ingredient in stock. |
| Vegetable Oil | |
| Sachet | Seasonings in a bag used to flavor stock; Standard dried thyme, parsley stems, cracked peppercorns, and cloves. |
| Small Dice | 1/4" x 1/4" x 1/4" |
| Concassee | Peeled, seeded and rough chopped. |
| Collagen | Water-insoluble protein found in the connective tissue such as skin, ligaments, tendons and cartilage: it yields gelatin when cooked with moist heat. |
| Sweat | To soften vegetables without browning. |
| Rinwa | |
| Veal | Calf/young cow. |
| Julienne | 1/8" x 1/8" x 2" |
| Fumet | Fish stock with wine and lemon juice added; strongly flavored, relatively colorless. |
| When to add whole spices. | At the beginning of cooking most stocks. |
| Cornstarch and water make what? | Slurry |
| When to use a balance scale. | When measuring liquids, eggs, flour. |
| Convection v.s. Convention temperature difference? | Convection is 25 degrees hotter. |
| Describe basic breading procedure. | Flour/Dredging...Egg wash...Bread crumbs...refrigerate 30mins to insure adhering. |
| How to make brown stock? | Caramelize bones, prepare mirepoix, prepare sachet, incorporate bones, mirepoix and sachet into stockpot and fill with cold water about 6" above bones. Bring to a boil and reduce to a simmer 6-8hr. Skim impurities, strain, vent, refrigerate. |
| How to vent a stock? | Place bricks in sink, place pot of stock on top of bricks, cover stock to pour ice in sink, uncover stock. |
| How to set up the 3-compartment dish sink? | soapy water...rinse sink...sanitation water |
| What is the temperature range for deep frying? | 300*F - 375*F |
| What do seasonings do? | Enhance natural flavors. |
| What are the primary seasonings? | Salt and pepper |
Created by:
kford9790
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