CULINARY FUNDAMENTALS DAY 4, CULINARY FUNDAMENTALS DAY 5, CULINARY FUNDAMENTALS DAY 6, CULINARY FUNDAMENTALS DAY 7, CULINARY FUNDAMENTALS DAY 8, Intro to Culinary Foundations Day 3, CULINARY FUNDAMENTALS DAY 2, CULINARY FUNDAMENTALS DAY 1

court-bouillon

"short broth," is not a stock, but a flavored liquid customarily used to poach shellfish or fish. Its method of preparation, how- ever, is similar to that of fish stock. To make , simmer vegetables and season- ings in water with an acidic liquid such as wine, lemon juice, or vinegar.

food-mill

- A strainer with crank - operated, curved blade. It is used to puree soft foods while straining. - A mechanism used for grinding vegetables, most often potatoes or tomatoes. A common model has a handle that rotates angled blades to press the vegetable through holes in the bottom. Often there are interchangable plates with varying size holes.

potage

- French. Soup usually a thick type. - A thick soup or porridge in which meat and vegetables have been boiled together until they form a thick mush.

specialty soups

- Soups from a specific region, season, or culture - A third category of soups, beyond clear and thick, that is something of a catch-all, also referred to as national soups or potage paysanne (soup of the people), a category that would include minestrone, gazpacho, avgolemono (Greek lemon and rice soup), vegetable tangine, Moroccan vegetable stew, French onion soup, corn and potato chowder, chili, borscht, and Brunswick Stew

describe the formula and method for reclarifing a cloudy consommé

- cool the liquid to 120ºF aprox (below egg whites coagulation temp.) - beat 1 egg white/qt. liquid with a pinch of salt or a form of acid (tomatoes) to denature whites - mix the egg whites into the warm liquid thoroughly - heat the mixture to a gentle simmer, stirring to prevent anything from sticking to the bottom simmer gently 5 minutes to fully coagulate all whites (egg raft) - strain carefully through coffee filter.

what are the characteristics of a well-made consommé ?

- rich in flavor - crystal clear - no fat

what are the general guidelines for preparing purée soups?

- thickening agent - broth / stock - mirepoix

review today´s "hands-on work" can you write a complete "mise en place plan" using this information

...

name the 3 basic types of stock

1.- BROWN 2.- WHITE 3.- FISH

fond

1.- French for "stock" or "base"; 2.- The concentrated juices, drippings and bits of food left in pans after foods are roasted or sautéed; it is used to flavor sauces made directly in the pans in which foods were cooked.

describe two reasons for precise vegetable cuts

1.- cooking evenly 2.- better presentation

name three methods to puree a puree-style soup.

1.- food mill 2.- blender 3.- food processors

what are the characteristics of a well made stock?

1.- it has to be clear 2.- has to have body with no fat 3.- taste from what it is made ( chicken, fish etc..)

what two fundamentals should be used in order to ensure a stock is clear?

1.- never boil, just simmer 2.- skim periodically

production knife cuts

1.-TOURNE: 2 in long 3-4 sides; cylindrical shape 2.-PAYSANNE: (1/2);(1/2);(1/8) round, square, triangle 3.-LARGE DICE: 3/4 in. 4.-MEDIUM DICE: 1/2 in. 5.-SMALL DICE: 1/4 in. 6.-BURNOISE: 1/8 in. cubic 7.-FINE BURNOISE 1/16 in cubic 8.-BATONET: 1/4 in. by 2 in. long 9.-JULIENNE: 1/8 in. by 2 in. long 10.- FINE JULIENNE: 1/16 in. by 2 in. long

describe five occacions which warrant hand-washing in the kitchen

1.-entering to the kitchen 2.-after handling raw food 3.-when changing food ( ex. from chicken to fish) 4.-when touching face, hair, nose etc.. 5.-after taking out the garbage

how many ounces in a pound

16 ounces ------------------in a pound

how many grams in an ounce how many grams in a pound how many grams in a kilogram how many milliliters in a liter

28.35 grams ----------------in an ounce 453.6 grams ----------------in a pound 1000 grams -----------------in a kilogram 1000 milliliters --------------in a liter

how many teaspoons in a tablespoon how many tablespoons in a fluid ounce how many fluid ounces in a cup how many cups in a pint how many pints in a quart how many quarts in a gallon

3 teaspoons ---------------in a tablespoon. 2 tablespoons --------------in a fluid ounce 8 fluid ounces ------------- in a cup 2 cups --------------------in a pint 2 pints --------------------in a quart 4 quarts -------------------in a gallon

what temperature are stocks cooled to, before refrigerating?

41ºF - 4ºC or cooler

what is the basic formula for onion soup

5 lb thinly sliced onions, 2 oz clarified or whole butter, 4 oz Calvados or sherry, 5-6 qts chicken or white beef stock, 1 sachet d'Epices, salt and ground black pepper.

what is the standard ratio to yield one gallon of white or brown stock?

8 lb-----------------bones 5-6 qts.-------------water(may vary with bone type) 1 lb---------------mirepoix (or white mirepoix) 1 ea.--------------std. sachet d´epice

MIREPOIX

A combination of onion, carrot and celery in a 2:1:1 ratio, though carrots are sometimes substituted with parsnips for white stocks.

COMMERCIAL GAS RANGE

A cooking system for use in a commercial kitchen available in a wide variety of combinations, the most common of which features burners on top and an oven underneath, uses gas.

persillade

A fine mixture of chopped parsley and garlic; is a sauce or seasoning mixture of parsley (French: persil) chopped together with seasonings including garlic, herbs, oil, and vinegar.[1]

raft

A floating mass that forms in the top of a consommé by the union of the protein coagulation in the presence of heat, and helps in clarification

define consommè

A rich, flavorful seasoned stock that has been clarified to make it perfectly clear and translucent. A consommé is a perfectly clear broth.

slicer

A slicer is a machine with a circular blade that rotates at high speed, used for making thin cuts.

in case of a fire alarm, where is the rendezvous location for your class

ANTON PLAZA

what is the basic formula for 1 gallon of finished consommé?

Basic Consommé Formula: Yield: 1 gallon - Lean ground meat 3lb. - Stock 6qts. - Egg whites 10ea. - Mirepoix 1lb. - Tomato product (NO paste) 10oz. - Salt 2Tbsp. - Onion Brules (optional) 2each

Boiling

Boiling also transfers heat from liquid to food by convection, but usually with a greater quantity of liquid and with greater agitation than in poaching or simmering. 212°F (100°C) at sea level.

what is a clarification and when does a clarification begin to be referred to as a raft

Clarification is the combination of the following ingredients: - lean ground meat, - egg whites, mirepoix, - herbs and spices, - and tomato or other acidic ingredients. Referring to a raft, the clarification begins directly after the raft because the raft combines all the particles within the stock and after that is when one clarifies.

define duxelle

Duxelle: An apparell of finely chopped mushroom and shallots sautéed gently with butter, used as a stuffing, garnish, or as a flavoring in soups and sauces.

in order to active the desire flavor, body an color in stocks, list the minimum simmer time of each.

FISH--------------------------30min-45min VEGETABLES-------------------45 min- 1 hour POULTRY----------------------4 hours - 5 hours VEAL--------------------------6 hours BEEF--------------------------8 hours - 10 hours

FIFO

First in-first out; a method for rotating inventory to make sure that the items that arrive first are used first.

onion brûle

French for "burnt onion". Made by charring onion halves; used to flavor and color (golden brown) stocks and sauces

onion piqué

French for "pricked onion"; a bay leaf tacked with a clove to a peeled onion; used to flavor sauces and soups

remouillage

French word for "rewetting"; a stock produced by reusing the bones left from making another stock. After draining the original stock from the stockpot, add fresh mirepoix, a new sachet and enough water to cover the bones and mirepoix, and a second stock can be made. A remouillage is treated like the original stock; allow it to simmer for four to five hours before straining. A remouillage will not be as clear or as flavorful as the original stock, however. It is often used to make glazes or in place of water when making stocks.

MISE EN PLACE

French, meaning "putting in place," used in a culinary setting to refer to the orderly arrangement of the necessary ingredients for a given dish, recipe or group of dishes for a station.

what are the intended uses for the following waste receptacles? grey, yellow, blue

GREY.- trash YELLOW.- recycle BLUE.- compost

describe the difference between a New England-style Chowder and a Manhattan-style Chowder.

Manhattan-style chowder you add tomatoes and in the New England-style chowder you have potatoes and pork

appareil / duxelle

Minced mushrooms and shallots cooked in clarified butter till moisture leaves. Fill that mixture into a split concasse, than topped persillade.

what is the proper method to keep a finished mashed potato warm

Place the mashed potato into a 9in hotel pan in a hot water bath covered with plastic wrap. This will keep them warm without overcooking them.

describe two reasons why it is important to caramelize the onions properly

Proper caramelization is essential to make sure onions do not turn bitter, or burned.

define protein extraction and coagulation as it applies to the making of stocks

Protein extraction from bones is essential in a stock because it provides the body of the stock, coagulation is important in stock because it gives the stock its gelatin body.

what is the purpose of an acid in the clarification of a consommé?

The purpose of an acid is to blend into the clarification to help the raft form promptly as well as its flavor.

chopping

To cut pieces of roughly the same size. Also, a small cut of meat including part of the rib

concassè /concasser

To pound or chop coarsely. Concasse usually refers to tomatoes that have been peeled, seeded and chopped.

ANSUL SYSTEM

Trade name for fire suppression systems, usually using chemical fire suppression, but also water systems, that are part of the exhaust hood.

sauteuse

Used for sautéing and frying foods-wide, shallow pan with sloping sides and a single long handle. The sloping sides allow the chef to flip the food in the pan without using a spatula, and they make it easier to pick up food with a spatula.

sautoir

Used for sautéing and frying foods-wide, shallow pan with straight sides and a single long handle.

list the variations of onion soup services styles, and associate each with a particular style of restaurant

WHITE ONION: - onions are not browned - not served with croutons or cheese - very clear -version for fine dinning ONION SOUP GRATINNE: - browned onions - topped with croutons cheese and breadcrums - casual dinning

describe the procedure for sharpening a knife

Wet the stone and make sure there is adequate water on its surface; place the knife perpendicular to the stone with the tip touching the stone at one end; draw the blade across the stone in a diagonal motion with the blade firmly touching the stone at a constant angle of approximately 18-20 degrees. Repeat this motion 5-6 times, then perform the same on the opposite edge of the blade. Proceed through grain of stone from lowest to highest. Finish by steeling the blade and checking the edge for sharpness

protein coagulation

When individual proteins denature in the presence of heat and create new bonds with each other

medium dice

a basic cubic knife cut measuring: 1/2 in. by 1/2 in. by 1/2 in.

large dice

a basic cubic knife cut measuring: 3/4 in. by 3/4 in. by 3/4 in.

small dice

a basic knife cut measuring: (1/4) in. x (1/4) in. x (1/4) in.

Sachet d`epice

a cloth bag with herbs or spices, used to flavor a liquid like soup or stock (bay leaf, parsley stems, crushed corn pepper, garlic clove, thyme.)

stock

a flavorful liquid prepared by simmering meat bones, poultry bones seafood bones, and or vegetables in water(cold) with aromatics (mirepoix) until their flavor is extracted. Used as a base for soups, sauces and other preparations.

steam jacketed kettles

a kettle with double layered walls, between which steam circulates providing even heat for cooking soups stock and sauces the kettles canbe isolated spigoted or tilted

stock pot

a large straight sided pot that is taller than it is wide used for making stocks or soups. Some have spigots

rondeau

a large, round, shallow, straight-sided pan with 2 handles

white mirepoix

a mirepoix that does not include carrots: equal parts onion, celery, parsnip, leek

bouquet garni

a mixture of herbs and aromatics used to flavor stocks (usually thyme, bay leaf, parsley stems and garlic; wrapped in leek greens)

steaming

a moist-heat technique in which fish cooks on the range over, not in, boiling water.

consommè

a perfectly clear broth made by using a mix of protein, vegetables and acid to form a raft that will filter out solids and leave it perfectly clear

crouton

a small piece of cold crisp and completely dry bread served in soup or as part of a salad

onion soup

a soup in which the main item are onions

define potage soup

a soup usually thick in its type. usually thickened with cream

brown stock

a stock where the bones are roasted before the stock is made, resulting in a darker color. Brown stock also uses carrots, as opposed to parsnips as well as a pincage

fumet

a stock, usually from fish, where the bones have been sweated with the mirepoix, often with the addition of wine let simmer, add a sachet d´epice when adding water and bring to simmer again.

fumet

a stock, usually from fish, where the bones have been sweated with the mirepoix, often with the addition of wine, and cover.

roux

a thickening agent that contents: 6 parts flower 4 parts fat can be : white, blond, brown, dark the darker the roux the less thickening power it has but the fuller the taste

julienne

a type of knife cut into strips; standard cut -------(1/8) x (1/8) x 1 to 2 in. long fine cut ---------(1/16) x (1/16) x 1 to 2 in. long

glace

a white or brown stock reduced 85%-90% through simmering. The end result is a concentrated liquid that is thick, syrupy, and highly flavored. May also have a high sodium content caused by the extreme removal of water from the stock.

at what point of the cooking process is mirepoix added to meat stocks?

about 2 hours before the end of the cooking time

sautéing

adds flavor and lightly browns the surface of the fish in a small amount of oil or clarified butter. Coat the fish with flour before sautéing, if desired.

ice-water bath

allows smaller portions of stock to be placed in ice water in a sink or large pot.

what is the appropriate garnish for a consommé?

any garnish can be, but it should be well prepared vegetables should be cut neatly and precisely. pre cooked and put in water with salt, soft and supple in the mouth

Blast chiller

are small or large units used to cool food. They move food through the temperature danger zone in less than two hours. After food is chilled in a blast chiller, it can be safely refrigerated.

why aren´t puree style soups strained?

because the ingredients are going to be emulsified, removing them would be counterintuitive and would remove most of the flavor

why is it important to puree a mashed potato through a food-mill versus a food processor?

because the potato´s starch turns into a gluey mass and stops the blade

why is the cooking times less for a fish stock or fumet as compared to other stocks?

because you add everything at the same time and it all cooks at the same rate, and the bones of the fish will break if you let them to long and will make the stock cloudy

shallow poaching

combines poaching with steaming.

submersion poaching

completely cover the fish with a liquid such as fish stock or court bouillon.

Simmering

cooks food by means of mild convection and usually in a flavorful liquid....occurs at a slightly higher temperature than poaching, with more consistent bubbling on the surface of the cooking liquid. maintain a cooking temperature of 185°F-200°F (85°C-93°C)

Poaching

cooks food gently in a small amount of flavorful liquid. Convection transfers heat from the liquid to the food. Maintain a cooking temperature of 160°F-185°F (71°C-85°C).

what is an appropriate garnish for a purée soup?

croutons, diced ham, fresh herb or vegetable

mignonette pepper

crushed pepper corns

outline the difference between a fish stock and a fish fumet

fish fumet: you sweat the main ingredients before you add your liquid fish stock: you make it like a normal stock

batonnet

foods cut into matchsticks shapes of ¼ inch x ¼ inch x 2 inches (6 millimeters x 6 millimeters x 5 centimeters)

support the logic of using a tasting spoon instead of your fingers, and how spoons should be stored at the work-station

for avoiding cross-contamination, they should be stored in sanitizing liquid.

gratinee

french word for adding cheese on top (gruyere)

legumes

french word for vegetable, the seed of certain pod plants including beens that are dried

what concentrates during the production of glade that gives it its body an viscosity?

gelatin is the one that gives its body and viscosity

AROMATIC

having a pleasant and distinctive smell, ingredients such as herbs, spices, vegetables, citrus fruits, wines and vinegars, used to enhance the flavor and fragrance of food

list four elements that should be included when answering a campus telephone

hello; k7 (place); this is (name); may I help you?

broiling or grilling

high heat, smokey flavor

what are the significant differences between cream and purée soups?

in a cream soup you use heavy cream or roux to thicken the soup and in a pureed soup you don't do that

Rapid-cool

is a container of water that can be frozen and placed directly in stock to accelerate cooling.

fumet

is a flavorful liquid made from vegeta- bles, fowl, poultry, fish, or game that has been simmered in stock or wine and reduced by 50%.

what are the guidelines for choosing a garnish for consommé?

is another way to introduce and influence other flavors

describe protein coagulation as it relates to the making of a consommé

is the agglutinating of proteins, usually due to the application of heat or acid. when making consommé, a mixture of ground meat, egg whites, and other ingredients trap impurities resulting in a perfectly clear broth

clarification

is the combination of lean ground meat, egg whites, mirepoix, herbs and spices, and tomato or other acid ingredient

what is a remouillage and how does it differ from a stock

it is a second stock made by rewetting the bones after they have been used in the stock, with new mirepoix. it is weaker than the first stock and cloudier.

calavados

it is an apple brandy from the french region of lower normandy

Manhattan style chowder

its not thickened and usually contains carrots, green peppers and tomatoes, not a traditional style chowder

draw a diagram of a proper work-station set up and label all parts

knifes, peeler, cutting board, paper towel, 3 bowls for compost, bucket with sanitized water, bain-marie

what is the correct consistency for purée soups

light- medium nape

hearty broth

made with clear broth or stock, addition ingredients are cooked directly in the broth (meats, legumes, grains, pasta & herbs)

name three different types of specialty soups

mondongo, gazpacho, french onion soup

describe the procedure for a glace de viande. what are its uses?

place 1 qt. of beef stock, in sauce pan on high heat until it becomes thick syrup liquid (reduces) use for flavor stock and sauces

describe the technique for straining a stock

pouring our container where we have the stock and filtering it with a fine cloth into another container with out shaking it.

describe the method of clarifying butter?

put butter in a kettle bring it to simmer skim the fat evaporate the water when it is clear, the milk solids are in the bottom strain through a cheesecloth or a filter cone with care use it that moment, if not using it , cool it, label it and refrigerate

Mise en place

putting in place/ to have all your ingredients prepared and ready to go before you start cooking.

describe the ratio and procedure for making a brown stock

ratio: 8 lb of bones 6 qts of cold water 1 lb of std. mirepoix 6 oz of tomato paste 1 std. sachet - first, condition your pan - then, add the bones to the pan and roast them - onces the bones are roasted put the bones in a stock pot and add you cold water and bring to simmer - then add your mirepoix to the pan that you roasted your bones in and caramelize your mirepoix - towards the end of the caramelization process you add your tomato paste.( create a pinçage) - after the stock has simmered for almost 5 hours you add your caramelized mirepoix and tomato paste (pinçage) and your sachet to the stock -when ready strain carefully with filters

pan-frying

requires more fat: always coat the fish in seasoned batter, flour, or breading before cooking.

what must be done to recyclable cans prior to their disposal?

rinse them.

brunoise

small dice; 1/8" square; items first cut into julienne, then cut crosswise. Fine brunoise is 1/16" sq after a fine julienne

what are the major uses for stock?

soups and sauces

white stock

stock made from bones that have been blanched, rather than roasted, and with parsnips substituted for carrots in the mirepoix

essences

strongly reduced liquids. may be used to fortify foods with similar flavors or to add a particular flavor to a food.

what type of ingredients are used as the primary flavor in purée soups?

sweated mirepoix, aromatic vegetables / pork products

slicing

the act of cutting into slices (thin cuts)

protein denaturation

the breaking up of protein molecules...often done by changing temperature (heat) or pH levels (acid)

pulse

the edible seeds of a leguminous plant, such as bean, lentil, or pea. (pod that has seeds on it)

pinçage

the mixture of brown mirepoix with tomato paste, and cooked until the tomato paste has changed in color and flavor.

knife steeling

the process by which the burr is restored to the edge of a knife by rubbing it against a "steel" (metal, ceramic or diamond)

extraction

the process in which ingredients are removed from a complex food to create a concentrate

reclarify

the process of clarifying a consomme that has gone cloudy, performed by creating a new clarification

caramelization

the process of cooking the sugars in carbohydrates in vegetables and meat until the sugar molecules begin to break down, which gives a rich brown color as well as a deep flavor it occurs between 320ºF - 360ºF (160ºC -182ºC)

shocking

the process of quickly cooling a blanched vegetable, usually using a container of ice water

peeling

the removal of the skin or tough outer layer of a vegetable

what two factors contribute to the thickness of a chowder

the roux you add and the starch from the potatoes when they cook.

New England- style chowder

thickened with flour and it usually contains pork, potatoes and dairy

what is the main purpose of an onion brûle in a consommé ?

to add additional color and flavor

mince / mincing

to chop in very small pieces

dice / dicing

to cut ingredients into evenly size cubes 1/4 in. small 1/2 in. medium 3/4 in. large

decant

to draw off ( a liquid ) without disturbing the sediment or the lower liquid layers

why do we cut mirepoix into 1-2 in. pieces for stock production?

to get more flavor out of it

what is the purpose of clarifying butter?

to increase the temperature of its smoke point

what is the purpose of steeling a knife and how often should it be done?

to maintain the blade straight, when ever needed.

purée soups

to process food by mashing, staining, or chopping it and make them into a smooth paste

what is the purpose of blanching bones she making white stock

to remove impurities and extract the flavor and body of the bones

seeding

to remove the seeds of an item like fruits

degrease / dègraisser

to skim the fat off the surface of a liquid, such as a stock or sauce.

dèpouillage

to skim the impurities from the surface of a cooking liquid, such as a stock or sauce. This action is simplified by placing the pot off center on the burner (convection simmer) and skimming impurities as they collect at one side of the pot.

convection simmer

where stock is heated on one side of the pot, so that the impurities will gather at the top of the other side

salt pork

white bacon is salt-cured pork

what is the formula for making fish stock or fumet?

yield 1 gallon - 11 lb of fish bones (non oily) cut in to pieces - 1 lb of white mirepoix - water 3.5 qt. - white wine 1 qt. - sachet 1 ea. - 10 oz. mushrooms sliced 2 tbsp salt (optional) *sweat the mirepoix and the fish bones before you add cold water

what is the basic formula for purée soups?

yield 1 gallon: - stock or broth 5 qts. - 2 lb. of legumes or - 4 lb non-starchy vegetables

what are the advantages of using a bouquet garni or a sachet?

you can control the flavor and the aroma

explain in your own words the new york state food handlers´ glove law.

you have to wear gloves when handling ready to eat food.

when and how would a bouquet garni or sachet be used?

you should introduce it at least 20 minutes before the stock is ready (depending on the type of stock) so it will add aroma and flavor to it