B. Culinary Midterm Word Scramble
A A L D N M L E E
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| Question | Answer |
| What do you get when you add a liason to a veloute? | Allemande |
| 5 effects of heat? | Gelatinization, |
| Fish stock cooking range? | 3o mins - 1 hour |
| Controlling food cost ways? | Use all edible trim, plan production to avoid leftovers, plan for use of leftovers, avoid minimum use of perishable items. |
| 5 mother sauces | espanole, veloute, tomato, bechemel, hollandaise. |
| How long can homemade mayonnaise hold? | |
| Compense | |
| What are 3 dry cooking methods? | Grilling, frying, and baking |
| Glace de volaille | Light brown, syrupy glaze made by reducing a chicken stock. |
| 2 reasons why we bring roux to a simmer. | thickens and browns |
| Temperature difference for conventional and Convection ovens? | 25*F |
| What happens when a stock boils? | the clarity will decrease |
| How do you make Jus lie? | Juices from meat thickened with arrowroot. |
| 3 methods of heat transfer? | Convection, conduction, and radiation |
| Differents in stewing and braising? | |
| Carmelization | natural sugars that bring out flavor and color when cooked at in a hot pan. |
| Nage | Aromatic court bouillon sometimes served as a light sauce or broth with fish or shellfish. |
| Veal stock cooking range? | 6-8 hours |
| 3 main ingredients to any marinade? | Oil, acid, and flavorings |
| 3 stages of a roux and a use for each stage? | Blond, Brun, and |
| Knife Cuts (6) | Fine julienne (1/16x1/16x2), Julienne (1/8x1/8x2), Batonnet (1/4x1/4x2), Fine Brunoise (1/16x1/16x1/16), Brunoise (1/8x1/8x1/8), and Small dice (1/4x1/4x1/4) |
| How to make a coulis? | Puree of veggies or fruit |
| Chicken stock cooking range? | 3-4 hours |
| Maximum temperature of blooming yeast? | |
| How do you make a supreme sauce (2 things)? | Veloute and cream |
| How long can you hold hollandaise? | 2 hours |
| 6 properties of a sauce? | color, opacity, luster, taste, texture, viscosity |
| How to vent a stock? | Place pot on top of 2 bricks in sink, fill sink with ice till it cools, store in walk-in. |
| Volume and weight would be the same when (know 2 of 4)? | flour, clarified butter |
| What is the menu style of a fast food restaurant? | Static |
| Internal temperature of ground beef? | |
| Court boullian is used for what? | fish dishes |
| Poaching range? | 160-185 |
| 2 combination cooking methods? | Braising and stewing |
| Ingredients and methods of chicken stock? | |
| 3 soups of a supreme sauce? | Albufera, Ivoire, aurore |
| 3 things that need to happen in a hollandaise before adding butter? | Triple volume, pale yellow color, and thickness of final sauce. |
| Boiling point? | 212 |
| When removing fond it is called what? | Deglazing |
| 2 functions of a sauce? | enhances flavor of dish and moisture |
| Standardized recipe ensures what? | quality, quantity, and consistency |
| Liason is used for what? | Thickening a sauce |
| Sauce | |
| Compound butter | seasonings added to butter |
| What's the body of a stock? | Proteins in a stock that puts weight on the palate. |
| How to temper a liason and temperature range? | whisk 3 eggs with 1 cup of heavy cream. Gradually raise temp. of mixture by slowly adding a small amount of hot liquid, while stirring. Raise the temp. to 140-180. |
| How to clarify butter? | |
| Fat starting to break down is called what? | |
| What flour has the highest starch content? | |
| How do you make a demi glace? | half brown sauce, half brown stock, and reduce by half. |
| Simmering range? | 185-205 |
| Difference between beurre rouge and beurre blanc? | Red wine for Beurre Rouge and white wine for Beurre Blanc. |
| Deep frying range? | 300-375 |
| Cook vegetables without browning is called what? | sweat |
| Salamander is used for what? | broiling |
| How do you adjust fresh to dry herbs? | 3 fresh to 1 dry |
| How to make an onion piquet? | quarter an onion and stick a bay leaf on with |
| Sautouse | skillet with straight sides |
| Heat transfer, which one is the most forward? | conduction |
Created by:
kford9790
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