CUL 6-10 vocab and short answers

Reduction:

cooking a liquid such as a sauce until its quantity deceases through evaporation.

Hatch marks:

happens when you grill meat or fish

Palate:

individual recognition and application to flavors

Mouth feel:

sensation created a combination of food.

Evaporation:

water dry foods during cooking

Aromas:

what we direct when a substance comes in contact with our nose

2. What are the difference between an herb and a spice? What do you do?

- An herb is dried or fresh whose leaves, steams or flowers make food taste good. - Spices are dried, whole or ground. They make the food warm in flavor. - I use both spices and herbs when I make food.

5. Describe the differences between conduction and convection. Identify four cooking methods that rely on both conduction and convection to heat foods.

- Conduction is the process by which heat or electricity is directly transmitted through a substance - Convection is a fluid that gets hot and becomes less dense. - Sautéing, pan-frying, braising, and stewing.

7. At the same temperature, will a food cook faster in a convection oven or a convectional oven? Why?

- Faster conventional oven has a fan circulates the air.

1. What is flavoring? Does every kitchen keep the same flavoring on hand?

- Flavoring is the taste and smell of food and drinks. - No, everyone cooks differently and uses different ingredients.

8. What is caramelization and why is it significant in food preparation? Will a braised food have a caramelized surface?

- It brings out the flavor in food. - Yes they are browned in hot fat

4. What are 5 tastes? Which is the newest one to the western culture and how do you explain what it is?

- The 5 taste is: salty, sour, sweet, spicy and savory - Spicy food adds flavor to your food you prepare and eat

6. Identify two cooking methods that rely on infrared heat. What is the principle different between these methods?

- Toasting and broiling - Broiling uses radiant heat and heat source is usually above the food so fat drips away and doesn't come into contact with heat source - Toasting the surface absorbs it and heat is transferred through the rest of the food by convection

10. Why are bones of younger animals preferred for making stocks

- Younger animals have a higher percentage of cartilage and connective tissue, which is converted into gelatin and water. Gelatin adds richness and body to stock.

13. List the 5 mother sauces. What are small sauces?

- béchamel, veloute, espangnole, tomato and hollandaise - small sauces can be used in many different and traditional foods

14. Why are temperatures important when making hollandaise sauce?

Even slightly cooked eggs lose their ability to emulsify. If the sauce will break and become grainy. anything above 150 degree. if the temp falls below 45 degree the butter solidify making the sauce unusable.

Slurry:

is a combination of starch (usually cornstarch, flour, potato starch or arrowroot) and cold water which is mixed together and used to thicken a soup

Emulsion:

is formed when ingredients such as fat and water are forced into a creamy state through beating, shaking, stirring or whisking

Brown stock:

is made from chicken, veal or beef bones in water with vegetables all which are caramelized before being simmered in water with seasoning

Recovery time:

is the length of time it takes cooking food

Combination cooking methods

long and gentle cooking

White stock:

made by simmering chicken, veal, or beef bones in water with vegetables and seasonings.

Count bouillon:

made by simmering vegetables and seasoning in water and vinegar or wine. Used to poach fish or vegetables.

Au jus:

meat with its own natural juices from cooking.

Compound butters:

mixtures of butters with different ingredients.

Sweet

naturally occurring sweetness or added sugar

Tempering:

raising the temperature of a cold liquid such as eggs by slowly stirring in a hot liquid.

Basket method:

remove foods from fat

Degreasing:

removing excess oil or fat from something being cooked

Table salt:

sprinkling on foods and meals

Blanching:

steaming vegetables and then pouring them in cold water

Millard reaction:

sugar break down in the presence of protein

9. Name and describe the two styles of deep-frying?

tempura and onion rings

Conduction:

the process by which heat or electricity is directly transmitted through a substance

Gelatinization

the process by which starch granules are cooked; they absorbed the moister when placed in a liquid and heated

Caramelization:

the process of cooking sugars to enhance flavors

Flash point:

the temperature at which a fat ignites and small flames appear on the surface of the fat

Umami:

gives food a savory richness in fundamental foods

Nappe:

lightly coat food with a sauce

Baste:

pour juices or melted fat over (meat) during cooking in order to keep it moist. Carryover cooking: retains heat and continues to cook even after being removed from the source of heat.

Deglaze:

to make gravy or sauce typically with wine in a pan

Capsaicin:

component of chilies.

Condiments:

cooked or prepared flavorings such as prepared mustard, relishes, bottled sauces and pickles

Moist heat cooking materials:

cooking food with, or in, any type of liquid, whether it's steam, water, stock or wine

Radiation:

does not require physical contact between the heat source and the food being cooked. Instead energy is transferred by waves of heat or light striking the food.

Mother/ leading sauces

five leading sauces: béchamel, veloute, espangnole, tomato and hollandaise.

Flambéing

food with liquor and set it alight briefly.

Double basket method:

hold foods that are breaded, this method is to prevent foods from sticking together during frying

Monter au beurre:

When butter is added as a finishing touch to sauce

Remouillage

: is a stock that is made from bones that have already been used once to make a stock

Fish stock and fumet

: made from slowly cooking the fish bones with vegetables and seasonings.

Flavor

: taste or smell of food or drinks

Taste:

: taste, smell texture of food and drink

Smoke point

: the temperature at which a fat begins to break down and smoke

Coagulation

: transformation of proteins from a liquid or semiliquid state to a solid state

Swimming method

The method of frying foods without the use of baskets by just submerging the foods in the hot oil and retrieving them by the use of tongs or a spider

12. List three differences in the production of a white stock and a brown stock?

White stocks are made by combine all ingredients with a cool liquid and Simmering over gentile heat Brown stock is made from browning the bones and mirepoix

3. If a recipe calls for fresh herb and you only have herb dried, what do you do?

You will reduce the quantity of dry herb for your recipe.

Poeling:

a cooking method to roasting and braising. Food that is cooked in an oven but in a covered pot with vegetables and bacon fat so it steams in its own juices

Pan gravy:

a flour mixture

Convection:

a fluid that gets hot and becomes less dense.

Savory:

a food that is not sweet

Roux:

a mixture of fat (especially butter) and flour used in making sauces. Dry heat cooking materials: Dry-heat cooking typically involves high temperatures, meaning 300°F or hotter.

Mirepoix:

a mixture of sautéed chopped vegetables used in various sauces.

Demi-glace:

a rich, glossy brown sauce from which the liquid has been partly evaporated, typically flavored with wine and served with meat.

Coulis:

a thin fruit or vegetable puree, used as a sauce.

Shortenings:

a white, flavorless, solid fat formulated for baking or deep-frying.

Nage:

an aromatic court bouillon or stock, used for cooking shellfish

Flavorings

an item that adds new taste to food. Flavorings include herbs, spices and vinegars.

Seasonings:

an item to enhance the natural flavors of food

Glaze:

an overlay on cooked foods

Spices:

aromatic plants bark, roots, seeds, buds or barriers are used as flavoring. Used dried, whole or ground

Herb

aromatic plants whose leaves, steams or flowers are used as flavoring. Used either dried or fresh

Small/ compound sauces:

can be used in a variety of food while others are more traditional.