CUL 142

georginajones's version from 2017-11-19 20:53

Section 1

Question Answer
1 gallon128 ounces
1 quart32 ounces
1 pint16 ounces
1 cup8 ounces
1 pound16 ounces
1 tablespoon3 teaspoons

Section 2

Question Answer
four ways to thicken a saucegelatin, roux, flour, a reduction
bain mariea water bath
a bain maie is used to...cook delicate foods evenly
why do we use a bain marieit is a gentle cooking method
what is the main purpose of you apronto keep your uniform clean
what is the purpose of folding in an ingredientto evenly distribute the ingredient without deflating air
why is it important to use a rubber spatulato remove all of the product and prevent waste
how do you avoid lumps in a bechamel sauce gradually adding in milk while stirring
coulissolids strained out
compotehas solids
brioche frying oil is too hotburning the outside and undcooking the inside
brioche frying oil is too coldthe dough can soak up too much oil
what is the purpose of even dicing to ensure even cooking
confitmeat that is cooked slowly in fat to preserve it
how you choose the proper size for dicing

Section 3

Question Answer
H Step 1Heat water in a pot to simmering (plenty of steam) while making the reduction.
H Step 2Reduce vinegar, shallots, and peppercorns over moderate heat until nearly dry in a nonreactive pot.
H Step 3Cool and moisten the reduction with a small amount of water, and stain into a medium stainless steel bowl.
H Step 4Add the egg yolks to the reduction and whisk over barely simmering water until thickened and warm (145F/63C). As the yolks become warm, the will increase in volume.
H Step 5When the yolks have tripled in volume, falls in ribbons into the bowl, and the whisk leaves "trails" in them, remove from the simmering water.
H Step 6Stabilize the bowl.
H Step 7Add the butter slowly in a thin stream, whisking constantly as it is incorporated.
H Step 8Adjust seasonings.


Question Answer
V Step 1Heat the butter or oil in the pan over medium heat.
V Step 2Add the mirepoix and cook until the onions are limp, about 15 minutes. They should be golden, but not brown.
V Step 3Add the roux to the mirepoix and cook until it is very hot.
V Step 4Warm the stock and add to the pan gradually, stirring or whisking to remove lumps.
V Step 5Bring to a full boil, and then lower to a simmer.
V Step 6Add the sachet, and continue to simmer 45 minutes to 1 hour.
V Step 7Strain the sauce.
V Step 8Return the sauce to a simmer.
V Step 9Taste and season.


Question Answer
B Step 1Heat butter or oil in pot. Add onions and cook until tender and translucent.
B Step 2Make roux.
B Step 3Add roux to the onions, and cook until very hot.
B Step 4Warm the milk and add gradually, whisking out any lumps.
B Step 5Bring the sauce to a full boil.
B Step 6Reduce heat and simmer until the sauce is thickened, stirring frequently.
B Step 7Season with salt, pepper, and nutmeg (if using).
B Step 8Return to a simmer on low heat.
B Step 9Taste and adjust seasoning.