CFRC114 CLASSICAL FRENCH CUISINE MIDTERM REVIEWER (1).pdf

CFRC114 CLASSICAL FRENCH CUISINE  butterfat is then further processed to whole, cold butter into a sauce or produce the final product consumers puree at the end of the cooking BEURRE (BUTTER)...

CFRC114 CLASSICAL FRENCH CUISINE  butterfat is then further processed to whole, cold butter into a sauce or produce the final product consumers puree at the end of the cooking BEURRE (BUTTER) know as butter. process. BEURRE  The type of milk used,  This process, which is usually done off production process, and butterfat the heat, adds shine, flavor and  is a fatty substance made from cream percentages can vary widely, richness. by churning. creating many different types of TYPES OF BUTTER  An edible fatty whitish-yellow solid butter. UNSALTED BUTTER made from cream by churning, for  is a popular choice among chefs cooking and table use. Joël Robuchon and bakers for its versatility.  European butter standards require a  Joël Robuchon was a French  Unlike salted butter, which has salt higher butterfat content. added during the churning process, chef and restaurateur.  European butter and particularly  He was named "Chef of the Century" unsalted butter is made solely from French butter have at least 82% by the guide Gault Millau in 1989, cream. or 85% fat, whereas American butter and awarded the Meilleur  Unsalted butter tends to have a is made to match a standard of 80% shorter shelf life compared to salted Ouvrier de France in cuisine in fat. butter. 1976.  This difference in fat ratio gives USES OF BUTTER  only purchase as much as you can French butter not only a rich flavor BEURRE BLANC OR BEURRE NANTAIS realistically use to prevent food waste. but also a softer texture and a low SALTED BUTTER  is a warm emulsified butter sauce melting point which describes well  has about 1/4 teaspoon of salt made with a reduction of vinegar French butter. added for every 4 oz. of butter. Salt and/or white wine and shallots into which softened whole butter is enhances the natural flavors of BUTTER whisked in off the heat to prevent ingredients.  Butter is an essential ingredient in separation. SWEET CREAM BUTTER commercial kitchens, adding BEURRE MANNIÉ  is made from pasteurized richness and flavor to recipes.  is a paste, consisting of equal parts by fresh cream.  it's usually made from cow's milk, volume of soft butter and flour, used  Given its name, sheep's and goat's milk are also used to thicken soups and sauces.  many assume sweet cream contains to make certain types of butter.  By kneading the flour and butter added sugar, but the sweetness is all  To make butter, producers churn together, the flour natural from the fresh cream itself. cream or milk until the fat globules particles are coated in butter. separate from the liquid, which forms MONTER AU BEURRE butterfat.  is a French term used to describe the process of adding or whisking in CULTURED BUTTER GOATS’S BUTTER amber-brown color, which is achieved by heating and melting  also known as artisan butter, is a  has a mild, slightly tangy taste regular butter until the milk solids type of butter that has live that sets it apart from traditional toast and turn brown. bacterial cultures added to the cow's milk butter.  This process results in a caramelly, cream after it's pasteurized and is  This flavor is often described as toasty, and nutty taste that elevates then left to ferment before the earthy, nutty, and even slightly sweet. the flavor of any dish, making it a churning process begins.  Goat milk is known to be lactose popular choice in both sweet and intolerant-friendly, so cooking savory recipes. GHEE with goat's butter can help you  is a type of clarified butter that accommodate more patrons. DEFINITION OF TERMS has been simmered to remove MATIGNON AMISH BUTTER the milk solids and water content.  This process results in a clear,  stands out for its rich flavor and  Matignon is a mirepoix in which the golden liquid with a rich, nutty creamy texture. ingredients are minced rather than flavor.  It's produced by slow-hand churning diced, and more flavorings added.  Ghee and other clarified butters fresh cow’s  Matignon, unlike mirepoix, is not a are less prone to spoilage. milk to creamy perfection. part of the food preparation itself, but  It is then scooped and hand-rolled is always served at the table. EUROPEAN BUTTER into one or two-pound logs and BAIN-MARIE  is known for its high fat content, sealed off in parchment paper. bright yellow color, and rich flavor.  a French term that directly translates  European butter is churned to a to 'Mary's bath'. milk fat content of 82%. COMPOUND BUTTER  A bain-marie, also known as a water  In contrast, the minimum required fat bath or double boiler, a type of heated  also known as finishing butter, is bath, is a piece of equipment used in content for butter in the United butter that has been softened to a science, industry, and cooking to heat States is 80%. pliable state and then has herbs,  European butter has a creamier, more materials gently or to keep materials spices, or sweeteners added to it. warm over a period of time. luxurious texture that is perfect for  This mixture is then rolled into a  bain-marie is also used to melt spreading on bread or creating flaky log shape and chilled until firm. ingredients for cooking. French pastries like croissants and brioche. BROWNED BUTTER BEARNAISE SAUCE  also known as beurre noisette in  is a sauce made of clarified butter, egg French, is characterized by its rich yolk, white wine vinegar, and  herbs. It is regarded as a HERBES DE PROVENCE  The flavor profile of this unique "child" of hollandaise sauce. bouquet is quite bold and works well  A mix of rosemary, thyme, oregano, to flavor stock and French soups. ALLEMANDE SAUCE OR SAUCE PARISIENNE lavender, dill, fennel, bay leaves and sage. VADOUVAN  is a sauce in French cuisine based on a  The herbs are dried, crushed together, light-colored velouté sauce, but  Is also referred to as French Curry and sold in small clay pots. thickened with egg yolks and heavy  This unique spice is a mixture of  Originating from the province region, cream, and seasoned with shallots, onion, cumin, garlic, Herbes De Provence is found in a lot lemon juice. turmeric, cardamom, curry leaves, of Mediterranean cooking as well. black mustard, black pepper, and FRENCH HERBS AND SPICES NUTMEG fenugreek. THE FRENCH FLAVOR PROFILE  It often has a coarse texture as these  Adds Nuttiness and Fragrance to ingredients are combined by smashing FINES HERBES sauces such as bechamel and them. desserts like pain d’epices.  These include tarragon, chives,  Often used in French dishes with chervil and parsley. TARRAGON poultry, seafood and vegetables.  They’re referred to as such due to  This licorice-flavored herb is used in their delicate flavors. cooking poultry and seafood, but also  As opposed to more robust French to infuse vinegar and flavor mustard. herbs, like oregano, marjoram, rosemary and thyme, their SAFFRON delicateness makes them more suitable for seasoning at the end of a  Known as the most expensive spice in dish, rather than cooked within the the world. dish.  These bright red threads are used in Mediterranean seafood dishes of PERSILLADE Southern France, such as Bouillabaisse.  A mixture of chopped parsley and garlic (sometimes with oil and BOUQUET GARNI vinegar) cooked or added raw at the end of cooking. This is a classic  Is literally a bouquet of fresh herbs addition to roasted potatoes. consisting of sage, parsley, thyme, bay leaves and peppercorn tied together with a butcher string.