JWU Culinary Fundamentals Study Guide Questions

Similarities between baking and roasting

-Dry method -cooked with direct heat applied -cooked in an oven

How is stewing different than braising? How is it the same?

-Stewing involves food being submersed in the cooking liquid while braising involves only covering the food with liquid by about a third. -Braising involves deglazing and can have a sauce made while stewing does not -They both are combination cooking methods that begin with searing and involve cooking liquid -similar outcome in the tenderness of the product

What are the three components of most marinades and what does each component contribute?

-acidic liquid (for tenderization and better mositure absoprtion) -Oil (allows oil soluble flavors to dissolve more readily) -herbs, aromatics, and spices (for flavoring)

What three things you must do to the grill itself before placing food on it for cooking?

-clean it -get it to a high temperature (preheat) -oil it

How can you hold a sauce hot without it forming a skin?

-cover the sauce with the lid -spread melted butter over the surface of the sauce to seal it -place oil, plastic wrap, or buttered parchment paper directly on top of the sauce

What is a brine? What are the basic components? What does a brine do for the food product?

A brine is a salt solution for preservation, flavoring, and helping to retain and improve moisture within meat Brines contain salt, sugar, and seasonings/flavorings.

List and describe the main quality factors of a finished hollandaise sauce

A finished hollandaise sauce has a buttery acidic flavor and is light, smooth, and pale yellow in color. It should not show any separation.

What is the difference between a leading sauce and a compound sauce?

A leading sauce is a base sauce that many other sauces are made of and compound sauces are leading sauces with ingredients added to them

What is a yield test and why would anyone perform one?

A yield test determines how much of the original product is used and plated for consumption; This is performed to more accurately calculate costs and to predict how much of an ingredient is needed

What are some of the factors that you must consider before mathematically altering a standardized recipe?

Adjustments to ingredients, equipment, and temperatures

Which two types of cookware will not work for induction cooking? Why?

Aluminum and copper; they lack magnetic qualities

What are the three sauce options that should be developed from the fond in the roasting pan?

Au jus-reduced pan drippings with no thickening agents Jus lie- pan drippings are degreased, deglazed, slurried, and seasoned Pan gravy- pan drippings treated like jus lie but with thickener added

Compare and contrast barding and larding

Both barding and larding deal with adding fat to a food being roasted Barding involves wrapping the roast in a fatty protein like bacon while larding involves inserting thin strips of fat into the roast. They are done to enhance flavor, but mainly to promote moisture retention.

Black and Blue (or Pittsburgh Rare)

Charred outside and rare inside Very soft and very juicy 120 F

What methods of heat transfer are you using when you braise and stew?

Conduction is used in both parts of the cooking process while convection occurs additionally in the liquid cooking step.

Which method of heat transfer does sautéing use?

Conduction through fat

Which method(s) of heat transfer are being used when we bake?

Conduction, radiation, and convection are used when baking

What can you do to extend the life of frying oil?

Filter oil regularly, do not cook foods over 360 degrees F

What is the difference between seasoning and flavoring?

Flavoring is adding flavors while seasoning enhances the flavor that the food already has

What types of foods (meats and/or vegetables) are ideal for braising? Why?

Foods ideal for braising include tough cuts of meat, mature poultry or game, and vegetables such as cabbage, celery, lettuces, and leeks because of how long braising takes and how it tenderizes foods.

Well done

Gray throughout firm to touch 170-185 F

Why do we allow roasts to rest prior to carving?

If the roast does not rest it will not continue its carry over cooking and all its juices will leak out.

Explain the difference between brown and white stews

In brown stews the meat is seared over high heat but in white stews the meat is not browned and instead is sauteed over low heat.

Explain the difference between natural and mechanical convection and give examples

In natural convection, the difference in the temperature in the liquid or air causes a circular motion (boiling water) In mechanical convection, outside forces create the circulation (convection oven with fan)

Two types of radiation cooking used in commercial kitchens

Infrared (heated element emits waves to cook) Microwave (invisible waves cause molecules to move around and cook)

Why is conduction considered a fairly slow cooking method?

It requires direct contact contact of the metal to the heat and the metal to the food

How do braising and stewing break down the connective tissues of the foods that are cooked in this way?

It starts the break down of collagen and connective tissue and then adds a cooking liquid so the meat can release the collagen without breaking down. This is accomplished over the long amount of time it takes to braise and stew.

How should meat be prepared for braising

Meat should be either cut into large pieces or trussed for even cooking

Two oils appropriate for frying

Peanut oil and vegetable oils

Which method(s) of heat transfer are you using when you grill?

Radiation from fire and coals, conduction from the grates, and convection if the top is on the grill

Why is it preferable to use reduced stocks to make pan sauces?

Reduced stocks are more flavorful and therefore lend more flavor to a pan sauce.Why is it preferable to use reduced stocks to make pan sauces?

When baked items are covered during the cooking process, the cover is generally removed towards the end of the process, why?

Removing the cover facilitates browning

Why do we elevate a roast? What are 2 ways to do so?

Roasts are elevated because it prevents meats from cooking in their own juices and sticking to the bottom of the pan and for circulation of air for crispy crust all over 2 ways to elevate a roast are with a roasting rack or on a bed of mirepoix

What is seasoning, and when do we do it? Why should be wary of doing it too long before cooking?

Seasoning is the enhancement of foods natural flavors -should be done before food is cooked -Doing it too long before cooking overpowers food or draws out moisture

Name at least two differences between shallow frying and deep frying

Shallow frying uses a moderate amount of fat, whereas deep frying uses as much fat as needed to cover the food. Shallow frying has a long cooking time and deep frying is relatively quick.

What is slurry? What is it used for? What starches may be used?

Slurry is made of equal parts liquid and thickening agent. It is used as a thickening agent itself. Starches like arrowroot or cornstarch can be used.

What is the most appropriate method for cleaning salad greens?

Soaking in cold water, draining in a colander, and then patting dry is the best method for cleaning salad greens.

Which method causes a greater loss of nutrients? Why?

Steaming; More nutrients come out of vegetables because they are submerged in the cooking medium while boiling

Why do we generally not cover roasts during the cooking process?

The circulation of air creates a crisp crust when a roast is not covered.

Why is it important to dredge foods in flour prior to egg washing or adding batter?

The flour gives the egg wash or the batter a dry surface to stick to, otherwise it would not adhere to the food

Why is it important to control the oil temperature while shallow frying?

The food will absorb too much fat if the fat is not hot enough, and it will burn the surface before cooking the inside if it is too hot.

List some of the things that could occur if the grill was not preheated prior to cooking

The food will stick to the grill and poor searing will occur

Explain how the cooking liquid becomes the sauce for a braise? Name different ways that you can thicken this sauce.

The liquid is strained, reduced, and thickened. You can thicken the sauce either by simmering or by using a thickening agent like cornstarch, arrowroot, or roux.

Describe how s to know when the braised/stewed dishes are finished.

The meat and vegetables should be fork tender, do not check for temp as they are cooked far past that point

What does it mean to deglaze? What are the liquids that may be used to do this? What are we trying to achieve?

To deglaze is to use liquid, often wine, to get the fond (brown bits) off the bottom of the pan. Any alcohol can be used. It should loosen the fond so its flavor can be utilized but the liquid should be cooked au sec.

What does it mean to truss a roast? Give three reasons for doing this

To truss a roast is to strategically tie twine around it -hold stuffing in -improve the appearance of the meat -improve the evenness of cooking.

What could happen if a pan is overcrowd while attempting to sauté?

Too much food in a pan lowers the temperature, inhibits the browning, and causes the food to emit natural juices

How high of temperature do you use to sear food? Does it cook the food all the way?

Very high temperatures are used, it does not cook food all the way and it must be finished in the oven

What happens during protein coagulation?

When heat is applied to food the proteins go from being liquid to solid

Signs that it is time to change fryer oil

When it is a darker color than usual, smokes easily, or begins to smell bad

Unique to Roasting (not in baking)

carry over cooking searing elevation from pan

What are the four benefits of standardized recipes

consistency, cost control, quality control, truth in menu

What types of foods are best suitable for sautéing?

delicate foods that cook quickly

What are marinades?

flavorful liquids that can impart flavors into products and tenderize them

Medium well

gray through most of interior, slight pink in juice just firm to touch 160F

Medium

pink center, band of gray around outside bouncy and juicy 140-150 F

Medium rare

red in the middle, pink/gray border soft and juicy 135 F

Rare

red inside very juicy and soft to the touch 120-130 F

Why is mise en place so important for sautéing?

sautéing is a very quick cooking method so everything must be ready to be used

Unique to baking (not in roasting)

sometimes covered lack of fat one consistent temperature the whole time

What could happen if fried foods get covered or stacked? What should be done instead?

the coating can become soggy because moisture cannot escape; They should be stored in a hot oven uncovered or served immediately.

Why do you sear food?

to create crust, flavor, and color

What does it mean to degrease a pan? When do we do it? Should some of it ever be reserved?

to remove extra grease from a pan It should be done when there is an excess of fat. It should be reserved if thickening agents are going to be added to pan drippings.

Do you braise vegetables in the same way that meats are braised?

yes