Podcast
Questions and Answers
The cooking method where ingredients are wrapped and cooked in an air-tight bag made of parchment paper before being baked in an oven is called ______________.
The cooking method where ingredients are wrapped and cooked in an air-tight bag made of parchment paper before being baked in an oven is called ______________.
en papillote
A __________________ is a type of clear soup made from richly flavoured stock or broth using raft.
A __________________ is a type of clear soup made from richly flavoured stock or broth using raft.
consomme
The process of submerging a cut of meat into a solution of salt and water is called __________________.
The process of submerging a cut of meat into a solution of salt and water is called __________________.
brining
A __________________ is a dish topped with cheese, or breadcrumbs mixed with a bit of butter and heat till brown and crisp.
A __________________ is a dish topped with cheese, or breadcrumbs mixed with a bit of butter and heat till brown and crisp.
The combination cooking method that cooks big pieces of meat, covered halfway through in a tightly sealed vessel and cooked in the oven with a cartouche on top is called __________________.
The combination cooking method that cooks big pieces of meat, covered halfway through in a tightly sealed vessel and cooked in the oven with a cartouche on top is called __________________.
The mixture of liquid that would ordinarily not mix together is called a(n) __________________.
The mixture of liquid that would ordinarily not mix together is called a(n) __________________.
The chemical reaction between amino and reducing sugar which gives browned food its distinctive flavor is called the __________________ reaction.
The chemical reaction between amino and reducing sugar which gives browned food its distinctive flavor is called the __________________ reaction.
A __________________ is a sauce made of stock thickened with roux (butter + flour).
A __________________ is a sauce made of stock thickened with roux (butter + flour).
The gel-binding properties of a protein from animal collagen is called __________________.
The gel-binding properties of a protein from animal collagen is called __________________.
The size of a cut vegetable, typically 1mm x 1mm x 4cm, is called a __________________.
The size of a cut vegetable, typically 1mm x 1mm x 4cm, is called a __________________.
Clarified butter added too __________ or too quick
Clarified butter added too __________ or too quick
Sustainable seafood includes __________
Sustainable seafood includes __________
Molluscs with one shell are called __________
Molluscs with one shell are called __________
To determine fish freshness, check for __________ eyes
To determine fish freshness, check for __________ eyes
The danger zone for food is between __________ C
The danger zone for food is between __________ C
Reheated food must be above __________ C
Reheated food must be above __________ C
Types of soup include __________ and Bisque
Types of soup include __________ and Bisque
A white roux is cooked for __________ minutes
A white roux is cooked for __________ minutes
A stock must be cooled quickly to __________ C
A stock must be cooled quickly to __________ C
A fresh egg will __________ in cold water
A fresh egg will __________ in cold water
Canada C is a processing grade and provides a safe outlet for the disposition of cracked ______.
Canada C is a processing grade and provides a safe outlet for the disposition of cracked ______.
Meringue requires 3 ingredients: Egg white, ______ sugar, and Icing sugar.
Meringue requires 3 ingredients: Egg white, ______ sugar, and Icing sugar.
Adding ______ to liquid helps create bread structure.
Adding ______ to liquid helps create bread structure.
Tempering chocolate requires heating it up to ______F and then cooling it down.
Tempering chocolate requires heating it up to ______F and then cooling it down.
Pastry cream is a mother sauce prepared with ______.
Pastry cream is a mother sauce prepared with ______.
Sauteing involves using a small amount of ______ and tossing ingredients around.
Sauteing involves using a small amount of ______ and tossing ingredients around.
Braising is a cooking method that involves cooking food in a ______ with half liquid.
Braising is a cooking method that involves cooking food in a ______ with half liquid.
Chlorophyll is a pigment that gives vegetables a ______ color.
Chlorophyll is a pigment that gives vegetables a ______ color.
Soy bean products include ______, Tempeh, and Miso.
Soy bean products include ______, Tempeh, and Miso.
The smoke point chart includes oils such as ______, Peanut, and Canola.
The smoke point chart includes oils such as ______, Peanut, and Canola.
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Study Notes
Cooking Techniques
- Bain Marie: Gentle and controlled heat used to cook or reheat food using steam, where the top bowl is not in contact with the bottom pan's water.
- Braised: Combination cooking method where big pieces of meat are cooked, covered halfway through, in a tightly sealed vessel with a cartouche (false lid) on top in the oven.
- Monte au beurre: Adding small pieces of butter to a sauce.
- Chiffonnade: Thiny sliced leafy green vegetables.
Sauces and Stocks
- 5 mother sauces:
- Demi-glace (Espagnole)
- Veloute
- Bechamel
- Tomato sauce
- Hollandaise
- Emulsified sauce:
- Mayonnaise
- Basic ingredients for Mayo:
- Egg yolk
- Dijon mustard
- Vegetable Oil
- Lemon juice
- Cayenne pepper
Seafood Literacy
- Sustainable seafood:
- Mussels
- Tuna
- Lobster
- Trout
- Salmon
- Molluscs (valves):
- Mussel
- Abalone
- Octopus
- Crustaceans: Lobster
- Fish:
- Tuna
- Halibut
- Determining fish's freshness:
- Clear and bright eyes
- Bright and pinkish-red gills
- Skin tightly attached to skin and mostly intact scale
- Cold by touch, and flesh should be elastic
- Odor should smell fresh, bright, and clean
Food Safety
- CCP: Critical Control Point
- Kill or control step
- Danger zone: 4-60°C
- Double every 20 minutes
- Reheat food has to be above 60°C
- Only allow to reheat twice
- Hazard:
- Physical
- Chemical
- Biological
- Receiving food:
- Fridge temp has to be 4°C
- Freezer has to be -18°C
- Store food:
- Store dairy, frozen, vege, dry goods in order
- All food should be at least 15 cm above the floor
- Raw food should always be at the bottom shelf
Soup Making
- 7 classes of soup:
- Clear
- Cold
- Puree
- Cream
- Chowder
- Broth
- Bisque
- Types of Roux:
- White
- Blonde
- Brown
Meat and Poultry
- Pork:
- Primal:
- Shoulder
- Loin
- Belly
- Leg
- Sub-primal:
- Fabricated cuts
- Primal:
- Lamb:
- Primal:
- Front
- Whole Loin
- Leg
- Flank
- Breast
- Sub-primal:
- Fabricated cuts
- Primal:
- Chicken grading:
- Canada A
- Canada B
- Canada C
- Canada Nest Run
Baking and Pastry
- Meringue:
- 3 ingredients:
- Egg white
- Granulated sugar
- Icing sugar
- Types:
- French
- Italian
- Swiss
- 3 ingredients:
- Baking Powder:
- Cream of tartar + Baking soda
- Gluten:
- The process of adding flour to liquid
- Make bread structure
- Good for bread but not for cake
- Pasta needs gluten in between of bread and cake
Cooking Methods
- Dry-heat:
- Pan frying
- Searing
- Roasting
- Sauteing
- Sweating
- Stir-frying
- Shallow frying
- Deep-frying
- Grilling
- Broiling
- Baking
- Rotisserie
- Moist:
- Poaching
- Simmering
- Boiling
- Steaming
- En papillote
Heat Source
- Heat Transfer:
- Conduction
- Convection
- Radiation
- Type of stove:
- Gas stove
- Induction
- Halogen
- Ceramic
- Electric cooking top
- Broiler
Miscellaneous
- Vegetable Pigment:
- Chlorophyll (green)
- Carotene (orange)
- Betalains (purple)
- Flavonoid (white and red)
- Smoke Point chart:
- Avocado
- Peanut
- Canola
- Coconut
- Hazelnut
- Grapeseed
- Sesame
- Olive
- EV (First pressed of olive)
- Walnut
- Flaxseed
- Soybean product:
- Tofu
- Tempeh
- Miso
- Seitan
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