Chapter 9 questions

4. Many of the potato recipes in this chapter do not indicate what type of potato to use. For those recipes, indicate whether you would select all-purpose, russet, or waxy potatoes.

All purpose potatoes. You have about the same quality at a least expensive price.

5. In what order would you add the following items to a Vegetables soup during cooking?

Diced cooked beef, Carrots,tomatoes , Shredded cabbage, Barley

2. If mature, starchy potatoes are best for puréeing (mashed, duchesse, etc.), then why doesn't everyone use russets or Idahos, which are the starchiest?

Due to the high cost.

4. What is the function of egg whites in clearmeat? mirepoix? tomato product?

1 Egg whites are included in the clearmeat because, being mostly albumin, they greatly strengthen its clarifying power. 2 Mirepoix and other seasoning and flavoring ingredients are usually included because they add flavor to the finished consommé. They do not actually help in the clarification, except possibly to give solidity to the raft. The raft is the coagulated clearmeat, floating in a solid mass on top of the consommé. 3 Acid ingredients are often added because the acidity helps coagulate the protein. They are not absolutely necessary the heat will coagulate the protein anyway.

5. Which of the two methods for making glazed root vegetables (see Glazed Root Vegetables, p. 315, and Glazed Carrots, p. 315) might be more appropriate for à la carte service, or cooking to order? Why?

Glazed root vegetables. Presentation wise. Also is one step shorter

1. Which vegetables would you simmer uncovered?

Green beans, Peas, asparagus, Brussels sprouts

6. We have learned that green vegetables should be cooked in a neutral liquid because acids destroy green pigments. But the recipe for artichokes says to cook them with lemon juice. What's going on here?

Lemon juice in cooking water inhibits the enzymatic reaction that causes browning in cut artichokes.

6. using Method 1 or 2, describe how you would prepare cream of watercress soup.

METHOD 2 1. Sweat vegetable ingredients do not let them color. 2. Add flour. Stir well to make a roux. Cook the roux a few minutes, but do not let it start to brown. 3. Add white stock, beating with a whip as you slowly pour it in.4. Add any vegetables, other solid ingredients, or flavorings that were not sautéed in. 5. Simmer until all ingredients are tender. 6. Skim any fat that rises to the surface. 7. Purée and/or strain. 8. Add hot white stock or milk to thin soup to proper consistency. 9. Adjust seasonings. 10. At service time, finish with heavy cream or liaison.

7. describe briefly how you would make breaded, fried onion rings rather than onion rings with batter.

Sliced onions, one pan with flour, one pan with beaten eggs, a pan with pankro or bread crumbs. A baking sheet to hold the breaded onions. Put the onions on the flour , shake the excess. Put the onion ring on the pan with eggs then put it on the pan with the pankro. Last put the final product on baking sheet. If using immediately cook them or if holding for later use put them in the cooler and fry them as close to serving time for a fresher and crispier texture.

1. You have 3 gallons vegetable soup in the walk-in, prepared by a cook on the morning shift. You are going to serve the soup this evening, and your dinner service lasts from 6 until 10 p.m. How should you prepare the soup for service?

Small-batch cooking applies to soups as well as to other foods. Heat small batches frequently to replenish the steam table with fresh soup. Consommés and some other clear soups can be kept hot for longer periods if the vegetable garnish is heated separately and added at service time.

2. Why are greens such as spinach not well suited to cooking in a compartment steamer?

Spinach form compact layers do not steam well. They cook uneven.

2. What are the most important characteristics of a good consommé?

The characteristics of consommé of excellent quality have a well-balanced, rich flavor reflecting the main ingredient, and a discernible body. It is perfectly clear, completely fat free and aromatic.

3. Why is it important not to boil consommé during clarification?

The proteins are what make up the haziness. You see these as the scum that happens just before it boils. If you boil it, these proteins break down to smaller bits that dissolve and make the broth cloudy again, permanently.

4. Why is it important to drain vegetables well before combining with a cream sauce?

The water is going to affect the thickness and the consistency of your cream.

3. In the recipe for Peas, Carrots, and Pearl Onions (p. 309), why could you not save a step and cook the three vegetables together in one pot?

They have different cooking times. Frozen peas are already blanched and take only seconds to cook. Onions you have to blanch first then cook.

1. true or false: French fries made from fresh potatoes are always better than French fries made from frozen, blanched potato strips. explain.

True. Always fresh product and ingredients are better flavor and quality.

3. Why is it not a good idea to put parisienne potatoes on your menu unless you are also serving a puréed potato product?

You will have a lot of waste. Due to the fact that Parisienne potatoes are basically potatoes balls.