Culinary Test 2.1
Terms
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- Lamb
- Young Sheep ⬢Less than 14 months old ⬢Less than 6 months old in Europe
- Hothouse Lamb
- Very young and entirely milk fed
- Mutton
- Sheep 14 months and older
- Lamb Grading
- ⬢U.S. Prime ⬢U.S. Choice ⬢U.S. Good U.S. Utility Mutton ranges from Choice to Cull
- Lamb Categories
- 1st: Grill, Sauté, Roast (Rib, Loin, Sirloin, Leg) 2nd: Braise, Roast (Shoulder( 3rd: Braise (Breast, Neck, Shank)
- Navarin
- Lamb Stew Mixte cooking (Concentration then extraction) Use 2nd or 3rd category of meat ⬢Shoulder or leg of lamb ⬢Oil ⬢Mirepoix ⬢Garlic Cloves, crushed ⬢Tomato Paste ⬢A.P. ⬢Water and/or Stock
- Printanier Garnish
- Used with Navarins (among other dishes) Spring Vegetables Carrots, cocotte Pearl Onions, cocotte Potatoes, Cocotte Turnips, Cocotte String Beans Peas
- 3 types of Marinades
- Cooked Uncooked Instant
- Marinade Base Ingredients
- Oil Mirepoix Shallots Wine Vinegar Bouquet Garni Clove Garlic
- Poulet Braisé au Vin Rouge
- Chicken Marinaded in (cooked) Red Wine Mirepoix Bouquet Garni Garlic O.O Bacon O.O. Mushrooms Paerl Onions Butter Sugar Brandy Flour Stock S&P Red Wine Vin Parsley
- Farci
- Stuffing
- Basic Stuffing
- ⬢Composed of raw or cooked elements ⬢Uses up trimmings ⬢Good for cost
- Caul Fat
- Stomach lining of pig ⬢Soak for at least 24 hrs in white vinegar and cold water (changing liquid often) before use ⬢Store in cold water & white vinegar (changing every 3-4 days)
- Various Stuffings
- Mushrooms Americaine Fish Mousseline Veal/Chicken Mousseline, Farces Diverses
- Paupiette
- Meat wrapped around stuffing (sometimes wrapped in caul fat)
- Mousseline
- Egg white + Ground Protein + Heavy Cream
- Forcemeat
- Ground meat mixed with fat, often used as a stuffing
- Abats
- Organs
- Two Categories of Organs
- Red White
- Red Organs / Abats Rouges
- Heart / Coeur Liver / Le foie Tongue La langue Kidneys / les rognons
- White Organs / Abats Blancs
- Bone Marrow Feet Swetbreads Brains Head Tripe Testicles
- Egg Parts
- Shell Yolk Vitalline Germinal Disk Chalaza Air Cell Shell Membranes Thick Albumen Thin Albumen
- Yolk Sack
- Vitalline
- Vitalline
- Yolk Sack
- Yolk Anchor
- Chalaza(e)
- Chalaza
- ⬢Yolk Anchor ⬢Twisted chord-like strand of egg white ⬢Indicates freshness
- Air Cell
- Pocket of air caused by contraction of egg contents after laying (due to cooling)
- Shell Membranes
- Inner and outer shell membranes surround the albumen. The air cell forms between the two.
- Thick Albumen
- Thick Egg White. Nearest to the yolk. prominence indicates a fresher egg.
- Thin Almumen
- Thin Egg White . Nearest to the shell. Prominence indicates a less fresh egg.
- Albumen
- Egg White 67% of eggs liquid weight
- Germinal Disk
- Tiny entry into the yolk for fertilization
- Egg Shell
- ⬢9-12% of weight Composed mostly of calcium carbonate ⬢Contains thousands of tiny pores
- Yolk
- ⬢33% or liquid weight ⬢100% of fat ⬢A little less than 1/2 of the protein ⬢More vitamins than white
- Freshness of Egg
- ⬢Age ⬢Temperature ⬢Humidity ⬢Handling
- Egg Sizes
- Jumbo= 30oz/12 XL= 27oz/12 L= 24oz/12 M= 21oz/12 S= 18oz/12 Pee Wee= 15oz/12 (span = 15-30 in increments of 3oz) Size is determined by the age, weight, and breed of the hen, and the environmental conditions
- Egg Grading
- Grade AA Grade A Grade B Eggs are graded based on ⬢Break out appearance (better if covers small area) ⬢Albumen appearance (Thicker white is better and prominent chalazae is better) ⬢Yolk appearance ⬢Shell appearance
- Oeuf Coque
- Soft-boiled 3 min after water (starting cold) boils
- Oeuf Mollet
- Medium/soft-boiled 5 min after water (starting cold) boils
- Oeuf Dur
- Hard-boiled 10-11 min after water (starting cold) boils
- Oeufs Cocotte
- Egg baked in a dish with cream
- Oeuf Frit
- Deep fried egg
- Oeuf Poché
- Poached
- Oeuf Poêlé
- Sautéed
- Oeuf au plat
- Sunnyside up
- Oeufs brouillés
- Scrambled eggs
- Omelette Plate
- Flat omelet
- Omelette roulée
- Rolled Omelet
- Lustrer
- Brush with melted butter to make shiny
- Basquaise
- Stewed: ⬢Onions ⬢Green Peppers ⬢Tomatoes ⬢Garlic Used as filling/garniture for omelettes
- Oeufs Farcis Chimay
- Hard-boiled egg whites stuffed with: ⬢Mushroom Duxelles (Shallots, Mushrooms, Butter, Lemon, opt. Garlic), ⬢Egg yolk run through sieve ⬢Parsley ⬢Bound with a little Mornay sauce Covered with Mornay sauce (Bechamel + grated cheese + egg yolk + seasoned opt. nutmeg and cayenne) Finished under salamander
- Pâte
- Translates to "paste" but means dough or batter in baking
- Ideal Egg Storage Temperature
- 32Ëš-40ËšF
- Pâte Brisée
- Translation: Broken dough for 8" tart: 200g flour 100g butter, cubed, very cold 1t (5g) Salt 60ml (1/4 C) Cold Water for 8" with egg: 200g flour 100g butter 5g (1t) Salt 10 ml Cold Water 1 Egg
- Pâte Sucrée
- Sugared Dough 200g Flour 100g Butter, very cold, cubed 30g sugar 5g (1t) Salt 1 Egg 10ml Water, cold
- Pâte Sablée
- Sandy Dough Pâte sucrée recipe with 2x sugar
- Effects of Flour in Tart Dough
- Produces tender dough Contains the gluten that holds a dough together
- Effects of Fat in Tart Dough
- Tenderizes and provides flakiness.
- Effects of sugar in Tart Dough
- Adds flavor, color (caramelizes when baked), and texture. Also hinders gluten development to make a tender crust
- Effects of Water in Tart Dough
- develops gluten
- Effects of Salt in Tart Dough
- Provides flavor Hinders gluten develpment
- Fraisage/Fraiser
- Crushing walnut sized pieces of dough and crushing them against work surface with hand to ensure that the dough is homogeneous
- Sabler
- Cutting butter into flour until a sandy cornmeal texture is achieved.
- Blind Baking
- To cook a raw tart dough covered in parchment (or plastic wrap) filled with tart weights. Used when a wet filling it to be added or an filling is to be served raw. 400ËšF
- Chilling Tart Dough
- Allows the gluten to relax, results in a tender flaky crust, that does not shrink Minimum of 15 min
- Docking Tart Dough
- Poking tiny holes in the rolled dough to allow steam to escape (prevents the dough from bubbling up)
- Brushing Tart Dough
- removes excess flour
- Rolling Tart Dough
- Using rolling pin, start from the center and roll outwards on a floured surface until the desired thickness is uniformly achieved.
- One-Step Tart Baking
- A raw tart shell is filled and baked
- Two-Step Tart Baking
- 1. Blind bake tart 2. Fill and bake or serve without baking
- Custard Filling for Tarts/Quiches
- For 8" 125ml (1/2C) Milk 125ml (1/2C) Cream 1 Yolk 1 Whole Egg Seasoning (eg. S&P, Nutmeg, Cayenne)
- Stomach Lining of Pig
- Caul Fat
- Soft-Boiled Egg
- Oeuf Coque 3 min
- Hard-Boiled egg
- Oeuf Dur 10-11 min
- Soft/Medium-Boiled Egg
- Oeuf Mollet 5 min
- Scrambled Eggs
- Oeufs Brouillés
- Hard Boiled Egg + Duxelle/Yolk/Parlsey/Moray Stuffing + Sauce Moray
- Oeufs Farci Chimay