Term
| Temperatures for moist cooking methods |
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Definition
Poaching-160 to 180 degrees
Simmer-185 to 205 degrees
Boiling-212 degrees |
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Term
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Definition
Grilling (heat from below)‐done on open
grids, cooking temperatures regulated
by moving items on the grill, grill marks
(put meat on g |
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Term
| Differences between braising and stewing |
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Definition
-Braising=combo cooking method; no liquid may be added, steam is trapped by cover; on range top of oven
-Stewing=combo cooking method; smaller pieces of meat than braising; first browned then finished in liquid; add enough liquid to cover |
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Term
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Definition
-Basket Method=use a basket to hold food; can use double-basket; don't overfill
-Swimming Method=foods that would stick to the basket; drop directly into fat. |
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Term
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Definition
-Animal fats=rendered beef fat
-Vegetable fats=soybean, peanut, canola- higher smoke point
-Hydrogenated=liquid to solid, tansfat |
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Term
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Definition
-the french name for the combination of carrots, celery and onions
-brunoise or small dice cuts. |
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Term
| Cooking methods and type of heat: Dry Heat |
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Definition
-Broil= cook with radiant heat from above.
-Grilling=heat from below; done on open grids
-Griddling= done on solid cooking surface
-Pan broiling= done in saute pan or skillet
-Roast or bake=closed environment; cook foodsby surrounding with hot,dry air-oven
-Poêléing=coooked in oven in covered pot
-Saute=cook quickly in small amount of fat
-Pan-fry=moderate amt of fat.
-Deep fry=cook food submerged in hot fat |
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Term
| Cooking methods and type of heat: moist method |
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Definition
-Poach=convection heat transfer (submersion and shallow)
-Simmer=uses convection
-Boiling=cook in liquid that is bubbling rapidlly
-Steam=expose foods directly to steam
-Blanch=cook item partially and very briefly then shock to stop the cooking |
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Term
| Cooking methods and type of heat: combo method |
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Definition
-Braise=cook covered in small amt of liquid, after browning
-Stewing=browned and then finished in liquid |
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Term
| Difference between sauteing and pan-frying? |
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Definition
Saute=Cook quickly in small amt of fat; meats dusted in flour to prevent sticking; can add liquid to deglaze pan; stir-frying is a form of sauteing; doneness determined by touch or time
-Pan frying=cook in moderate amt of fat, more than sauteing; foods usually coated in breading; fat is at temp. lower than sauteing |
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Term
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Definition
protein in almost all
connective tissue, dissolves when
cooked with moisture |
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Term
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Definition
tough, elastic, whitish
connective tissue, gives structure to
animal |
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Term
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Definition
binds together, supports muscles; when
cooked slowly with moisture, they can
dissolve |
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Term
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Definition
starches absorb water
and swell, thickening of sauces
(starch absorbs water from eggs,
milk causing firmness of baked
goods)
-tasteless, odorless mixture of
proteins- extracted from boiling
bones, connective tissue and other
animal parts-forms a jellylike
substance used to thicken and
stabilize |
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Term
| Main ingredients of stocks |
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Definition
-Bones; Cartilage; Connective Tissue; Collagen; Gelatin; Chicken bones; Fish bones; Meat; Mirepoix; Seasonings: Peppercorns, bay leaves, thyme, parsley
stems and maybe garlic; Scraps and leftovers; Acid products: tomato paste and wine; |
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Term
| Difference between roux, slurry, and other thickening methods |
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Definition
-Roux=is added and does not start to thicken until around boiling point; either add cold stock to hot roux or add cold roux to hot stock
-slurry=cornstarch-thickens twice as much as a roux; cornstarch mixed with a cool liquid allows starch to begin absorbing liquid without lumping (slurry)
-Arrowroot=roots of tropical plants; similar to cornstarch in thickening power; does not break down as quickly; produces slightly clearer finished product
-Beurre Manié=Used for quick thickening at end of cooking process
-Liason=mixture of egg yolks and heavy cream; has minimal thickening |
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Term
| How do you remove impurities in stock? |
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Definition
-Start stock in cold water: Blood and other impurities dissolve; Rise to surface when heated and can be
removed easily
-Skim the stock frequently: Remove fat and impurities that rise to top,
stock could be cloudy
-Straining= fat and impurities should be removed before this |
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Term
| Cooking methods of stocks: White stock |
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Definition
-Made from beef, veal or chicken
bones
-Stock should have good flavor and
clarity
-Blanching bones
*Some say do, keeps stock clear
*Others say no, removes nutrients |
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Term
| Cooking methods of stocks: Brown stock |
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Definition
-Chicken, beef, veal, or game
-should have dark color
-Bones and mirepoix are caramelized
before being simmered
-Tomato product is added |
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Term
| Cooking methods of stocks: Fish Stock |
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Definition
-wash bones, but never blanch
-combine all ingredients into stockpot
-mirepoix should be cut small
-simmer for 30-45 minutes
-Fumet: strongly flavored; wine or lemon juice (acid) |
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Term
| Cooking methods of stocks: Vegetable stock |
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Definition
-should be clear and light colored
-no gelatin content, no animal bones
-can be used instead of meat based stock
-more healthy alternative
-stock with smaller number of veggies better
-avoid strong flavored veggies, no potatoes or starchy veggies |
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Term
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Definition
1)Velouté (white sauce)-chicken, veal or fish thickened with pale roux
2)Brown (espagnole)-brown stock
thickened with brown roux
3)Tomato (red)-made from tomatoes,
seasoning, salt pork and stock
4)Béchamel-thicken milk with white roux
(onion and clove)
5)Hollandaise-warm butter suspended in
partially cooked egg yolks (have lecithin, emulsifier), water, lemon juice or vinegar |
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Term
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Definition
-bases are a clear, unthickened
broth or stock-same principle as
making stock
-Broths:made from meat, poultry, fish or
vegetables cooked in liquid; Full-flavored use stock as opposed to
water; Meats from shank, neck or shoulder provide greatest flavor
-Broth-based soups:Add vegetables and meat to broth
adds flavor, texture and body,
veggies cooked directly in broth; Add ingredients at proper time depending on cooking of ingredient; Not as clear as plain broth
-Consommés:Stock or broth that has been
clarified-remove impurities-clear; Rich in flavor of main ingredient; Have high gelatin content-substantial body; Only as good as what it is made from |
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Term
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Definition
-opaque and thickened:Two types-cream and purée
-Cream soups (thickened with
roux):Simmer main ingredient (broccoli) in white sauce; Hard veggies first need to be cooked; Mixture puréed and strained;thickened with roux, add milk or cream |
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Term
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Definition
-Cook starchy vegetables or legumes in
stock or broth, purée to thicken
-Puréed soups do not use added starch,
relies on starch from vegetables
(difference from creamed soups)
-Coarser than cream soups, not puréed
after straining
-Made with peas, lentils, and navy beans |
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Term
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Definition
-Made with shellfish and finished
with cream
-Shrimp, lobster and crayfish
-Thickened with roux or rice
-Flavor comes from the shells simmered
in cooking liquid-puréed with mirepoix-returned to liquid then strained
-Enriched with cream |
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Term
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Definition
-American soups
-French in origin
-Made with fish, shellfish and/or
veggies
-Chunks of the main ingredients
-usually contain milk or cream
-thickened with roux |
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Term
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Definition
-Chilled version of cream soup or a
cold fruit soup with yogurt
-Cold soups should have thinner
consistency than hot soups
-Cold dulls the taste add seasonings
-Uncooked would be puréed fruits or vegetables
-Cold stock can be used to adjust
consistency
-Can sometimes add cream or sour cream to enrich flavor |
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Term
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Definition
-Clear soups:broths or consummes-no thickening agents
-Thick soups:cream soups and puree soups-roux and pureeing for cream and pureeing for puree are thickening agents
-other soups:bisques and chowders- roux or rice and pureeing for bisques and roux for chowders
-Cold soups:cooked and uncooked- roux, arrowroot, cornstarch, pureeing,sour cream, yogurt for cooked. pureeing for uncooked |
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Term
| What would you have to consider before you purchase meat? |
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Definition
-Menu:Menu identifies cooking methods and in turn what cuts to buy-tender cuts or cuts with more connective tissue; Menu price-constraints may prevent buying the best cuts; Quality-several cuts and grades can be
used for a specific dish, must decided
which you want to buy
-Once cuts are identified:Determine forms to be bought, fabricated cuts or whole carcasses; depends on skill of employee; Can you use meat, bones, trimming for stocks, soups or sauces; storage-is there enough?; Cost-labor costs and trim-more economical to buy larger cuts
-Item name-use Institutional Meat
Purchase Specification (IMPS) provided
by the USDA also The Meat Buyers
Guide published by the National Association of Meat Purveyors (NAMP)
-Grade
-Weight range-portion weight or
thickness
-State of refrigeration-chilled or frozen
-Fat limitations-3/4 average, 1 inch max |
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Term
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Definition
-Add fats to meat by:
-barding=tying slices of fat over meat (bacon wrapped)
-larding=inserting strips of fat with larding needles into meats |
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Term
| What is a good way to cook shank? |
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Definition
| Braising-meats first browned, cooked in liquid serves as sauce, smaller cuts are floured to seal the meat |
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Term
| What cooking method would you use to cook tender meat? |
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Definition
| -Dry-heat cooking: sauteeing |
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Term
| What cooking method would you use to cook tough meats? |
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Definition
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Term
| Where would you find information to buy meat? |
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Definition
-Item name-use Institutional Meat
Purchase Specification (IMPS) provided
by the USDA also The Meat Buyers
Guide published by the National Association of Meat Purveyors (NAMP) |
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Term
| Is all meat inspected, who does it? |
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Definition
-Inspection by USDA:
-guarantee of wholsomeness
-animal was free from disease
-processed under sanitary guidelines
-does not indicate a meat's quality or tenderness
-whole carcasses are stamped |
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Term
| Marinating meats, why, what does it do, can all types of meats be marinated |
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Definition
-marinate to help with cooking quality and to add fat to meat
-add flavor to food
-add moisture esp when marinade contains an oil base
-thought to tenderize meat sometimes |
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Term
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Definition
-Green meat:
-Has not had time to soften after being
killed (rigor mortis)
-Meat is tough and relatively flavorless
-Enzymes in meat soften in a few days
-Seldom a problem in foodservice, takes
several days for meat to reach kitchen
from the slaughterhouse
-Aged meat:
-Has been held in a controlled
condition
-different ways to age meat
-done on better cuts of meat
-enzymes tenderize the meat
-Beef and lamb can be aged because the carcasses have enough fat to protect from bacteria
-veal has no fat so it is not aged
-pork does not need to be aged
-when animal is slaughtered, muscles are soft and flabby
-6-24 hours rigor mortis sets in causing muscles to tighten
-Meats need to rest to allow rigor
mortis to dissipate-48 to 72 hours
-If rigor mortis does not dissipate,
meat will be tough “green meat” |
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Term
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Definition
-Wet aging (vacuum packed):
-Smaller cuts wrapped in air- and
moisture-proof bags, protects meat from
bacteria and mold-enzymes, naturally break down
-Dry aging (controlled conditions):
-Not packaged or wrapped, exposed to air on all sides-up to 6 weeks
-Temperature (70°), humidity (85-95%), air circulation is controlled to prevent spoilage |
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Term
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Definition
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Term
| Most common cuts of primals and what primal they come from |
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Definition
-Chuck:top blade (flat iron); chuck roll, tied; stew meat; ground beef.
-Brisket and shank:brisket; shank
-Rib:oven-ready rib roast; rib eye roll
-short plate:skirt steak; short ribs
-short loin:porterhouse or t-bone steaks; strip loin; tenderloin
-sirloin:top sirloin butt; tri tip
-flank:flank steak
-round:steamship round; top (inside) round |
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Term
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Definition
-protein found in connective tissue (ligaments and tendons), white or
silver covering, older animals, not
broken down in cooking, need to
tenderize to remove or trimmed |
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Term
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Definition
-protein found in all connective
tissue, needs to be cooked with moisture
to dissolve, using acids at low
temperatures help to dissolve collagen |
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Term
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Definition
Marbling enhances palatability adds
tenderness and flavor to meat |
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Term
| what are yield grades? are they required? |
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Definition
-identify the quantity and cutability differences among carcasses.
Yield grades, 1 ( the greatest yield) – 5 (the smallest yield), expected
percentage of boneless retail cuts |
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Term
| what is a good way to cook large roasts? |
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Definition
-large roasts should be seared first (to seal in juices) then lower temps.
-dry-heat cooking
-determine doneness by by inserting fork or using instant-read thermometer |
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Term
| where does veal commonly come from? |
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Definition
-Meat of young, usually male,
calves, by-products of the dairy
industry
-Calves not used in dairy herd are
used as veal |
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Term
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Definition
-Shoulder:cubed veal; ground veal
-Foreshank and breast:foreshank; breast
-Rib:hotel rack; rib chopsl rib eye
-Loin:veal loin; loin chops; boneless strip loin; veal tenderloin
-Leg:leg; top round; bottom round; hindshank
-Offal:sweetbreads; calves' liver; kidneys |
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Term
| What are common veal organ meats? |
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Definition
-Sweetbreads:Thymus glands of veal-as animals age, the thymus glands shrink; can be prepared by almost any cooking method
-Calves' liver:tender and has a mild flavor
-Kidneys:Rich flavor, firm texture, best with moist cooking method-in stew or kidney pies |
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Term
| is there such a thing as free range veal? |
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Definition
-yes
-Calves are allowed to roam freely,
eat grasses and other natural foods
-Consume foods that contain iron, flesh is reddish pink
-Have a different flavor than formula-fed, more substantial |
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Term
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Definition
| Front portion of the carcass, contains the shoulder, foreshank and breast, and rib |
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Term
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Definition
| Posterior portion, contains loin and leg |
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Term
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Definition
| Trimmed rib and loin, veal chops |
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Term
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Definition
| one bilateral half of carcass |
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Term
| Are there any differences between lamb and mutton? |
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Definition
-Lamb=meat of sheep slaughtered less than one year old
-Mutton=after one year old, a lamb is called mutton |
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Term
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Definition
-shoulder - foresaddle
-breast - forsaddle
-rack - foresaddle
-loin - hindsaddle
-leg - hindsaddle |
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Term
| Primals and main cuts of pork |
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Definition
-Boston Butt - cottage ham
-Loin - entire rib and sirloing
-Fresh Ham - ham hocks for stews and soups
-Shoulder - butt steak; foreshank
-Belly - spare ribs; bacon; salt pork |
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Term
| How would you prepare a fresh ham? |
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Definition
-can use any cooking method
-often cured and smoked |
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Term
| What primal do the best cuts come from? |
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Definition
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Term
| What are ham hocks? What are they used for? And where do they come from? |
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Definition
-a cut of pork that is found around the ankle joing of a pig
-They pack a lot of flavor, so they are an excellent additive to many vegetable-based dishes
-They are used for soups and stews |
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Term
| Best way to purchase poultry. would you buy it whole? |
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Definition
-Can be purchased:
-fresh
-frozen
-whole or cut-up
-bone-in or boneless
-IQF
-Prepared in convenience foods
-Whole fresh poultry is less expensive than precut or frozen products |
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Term
| Why would you truss a bird? |
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Definition
-tying bird into a more
compact shape-cooks more
evenly, improves appearance |
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Term
| is poultry grdae? and if so, by whom? |
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Definition
-poultry must be inspected
-inspection is a guarantee of wholesomeness
-grading (not required by law) is based on quality, has no bearing on tenderness (A, B, C)
-Grade A if free from deformities with thick flesh and well-developed fat layer, no cuts, tears or broken bones
-Grade B and C are used for processing
-graded by USDA |
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Term
| is there such a thing as free range chicken? |
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Definition
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Term
| different classifications of poultry |
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Definition
-grouped according to kind, class and style
-Kind-the species, chicken, turkey or duck
-Class-the subdivision of kind depending
on age and sex
-Style-live, dressed (killed, bled, plucked), ready to cook (dressed and eviscerated) |
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Term
| how can you tell when your poultry is properly cooked? |
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Definition
-temp. = 165 degrees
-Looseness of the joints-thigh and
leg will begin to move
-Color of the juices-run clear, use
only with birds that are not
stuffed
-Time-less reliable |
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Term
| what is the difference between white and dark meat? |
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Definition
White:
-breast and wing
-less fat
-less connective tissue
-cooks faster
Dark:
-Thigh and drumstick
-More fat
-More connective tissue
-Takes longer to cook |
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Term
| what can game meat be marinated in and why? |
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Definition
Tradition calls for marinating game,
especially furred, in strong mixtures of
red wine, herbs and spices to transfuse
the traditional flavors |
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Term
| what makes game meats different than other types of meat |
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Definition
-Meat has less fat than domesticated
animals
-Lower in cholesterol, has
approximately one-third fewer calories than beef
-Higher in protein and minerals |
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Term
| is there any differences in how domesticated poultry and game birds are fabricated? |
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Definition
-Domestic game is not graded for quality
-Farm or ranch-raised is subject only to voluntary inspections for wholesomeness |
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