CSCA - Eggs
Help!
|
|
||||
|---|---|---|---|---|---|
| ACIDIC REDUCTION | show 🗑
|
||||
| ACIDULATED WATER | show 🗑
|
||||
| BLANCH | show 🗑
|
||||
| CLARIFIED BUTTER | show 🗑
|
||||
| show | The point when proteins, which are heated, become firm or stable. Egg based sauces should not be heated over 180ºF.
🗑
|
||||
| show | Softened butter with one or more ingredients added to it. It can be used as a sauce, garnish or flavor enhancer.
🗑
|
||||
| show | French for crust, often referring to the outside crust of bread or the crust of cheese.
🗑
|
||||
| show | A slice of bread cut into a shape that has been toasted lightly or pan fried in butter. It can serve as a base for food, or in soups and salads.
🗑
|
||||
| show | Classically, finely chopped mushrooms that were squeezed dry and sautéed and caramelized with additional ingredients. Today it is typically a finely chopped mushroom mixture that is sautéed and finished with cream.
🗑
|
||||
| show | The suspension within each other of two antagonistic liquids that would not ordinarily mix, water being one, or a water-based solution; the other, an oil or melted fat.
🗑
|
||||
| EN CROÛTES | show 🗑
|
||||
| FLAN | show 🗑
|
||||
| FRITTATA | show 🗑
|
||||
| show | One of the mother sauces classically categorized by Escoffier. An emulsified egg yolk sauce with melted butter (or clarified) and an acidic reduction.
🗑
|
||||
| show | An emulsified sauce made of egg yolk, oil, acid, water and additional seasoning such as dry mustard which adds flavor and stability.
🗑
|
||||
| MIREPOIX (TRIO) | show 🗑
|
||||
| MOTHER SAUCE | show 🗑
|
||||
| NON-REACTIVE | show 🗑
|
||||
| show | Three methods of egg preparation: scrambled omelette, beaten omelette, and shaken omelette. Best results are achieved with: a very high flame, clean pan used for only omelette preparations, minimal fat in the omelette pan and fresh eggs.
🗑
|
||||
| POACH | show 🗑
|
||||
| RAMEKIN | show 🗑
|
||||
| SALMONELLA ENTERITIDIS | show 🗑
|
||||
| show | To stop the cooking process by completely submerging the product in an ice bath.
🗑
|
||||
| show | A sauce derived from one of the classical "Mother Sauces" where one or more ingredients have been added.
🗑
|
||||
| show | A sweetened egg and milk or cream mixture that is cooked on top of the stove. The mixture is brought to 180ºF while stirring constantly with a wooden spoon.
🗑
|
||||
| show | A temporary W/O emulsion. The classic ratio is 3 parts oil to 1 part acid.
🗑
|
||||
| ZABAGLIONE/ZABAYON/SABAYON | show 🗑
|
Review the information in the table. When you are ready to quiz yourself you can hide individual columns or the entire table. Then you can click on the empty cells to reveal the answer. Try to recall what will be displayed before clicking the empty cell.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
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
Normal Size Small Size show me how
Created by:
CSCAStudy
Popular Culinary Arts sets