9/25/14 11:38 AM4. Court bouillon – is made by simmering vegetables and seasonings in water and

an acid liquid such as vinegar or wine.  It is used to poach fish or vegetables.Beef and Veal Bones -- the best bones come from younger animals because they have a higher percentage of cartilage and other connective tissue than older animals.Connective tissue has a high collagen (protein) content; the collagen converts to gelatin and water and adds richness and body to the finished stockMirepoix – a mixture of onions, carrots, and celery added to the stock to enhance its flavor.

 50% onions  25% carrots  25% celery

Seasonings – Sachet d’epices or bouquet garni.  Peppercorns, bay leaves, thyme, parsley stems, and garlic optionally (sachet d’epices is added in the last hour of cooking).

5.

 Mother Sauce Liquid Thickening AgentBéchamel Milk Roux (White Roux)Velouté Blond Stock Roux (Blond Roux)Brown Sauce Brown Stock Brown RouxTomato Tomato + White Stock ReducedHollandaise Clarified Butter Egg Yolks

 Leading Sauce Component Small SauceBéchamel Cream Cream SauceBéchamel Cheese MornayBéchamel Crayfish NantuaBéchamel Onion SoubiseVelouté Cream Sauce SupremeVelouté Cream & Glace de Viande Albufera or IvoireVelouté Tomato AuroraVelouté Cream, Lemon Juice,

ParsleyPoulette

 Brown Sauce (Espagnole)

1/2 Brown Sauce (Espagnole) & 1/2 brown stock reduced by half

Demi Glace

Demi-glace Red wine & shallots BordelaiseDemi-glace Madeira Wine MadeiraDemi-glace Black Truffles PerigueuxDemi-glace Mushrooms ForestiereHollandaise Tarragon reduction BéarnaiseHollandaise Tomato Paste ChoronHollandaise Glace de Viande FoyotHollandaise Whipped heavy cream MousselineTomato Onions, celery, green

pepper, garlicCreole

Tomato Green peppers, garlic, mushroom, onion

Spanish

Tomato Tomato concasse, garlic, onions

Portuguese

9/25/14 11:38 AM

9/25/14 11:38 AMContemporary Sauce Liquid Thickening AgentDouble Cream Cream Reduction

Demi Glace Brown Stock Reduction

Mayonnaise Salad Oil Egg Yolks

Fresh Tomato Tomato Pureed

Hollandaise Clarified Butter Egg Yolks

Beurre Blanc Acid reduction butter Modern Sauce Component Small SauceDouble Cream Cream, Pesto Pesto Cream

Sauce

Double Cream Cream, Red Pepper Puree

Roasted Red Pepper Sauce

Double Cream Cream, Asiago Sauce Asiago Sauce

Beurre Blanc Acid reduction, butter Citrus butter sauce or beurre rouge

Beurre Blanc Soy and acid reduction Soy Ginger Beurre Blanc

Beurre Blanc Wasabi and acid reduction

Wasabi Beurre Blanc

Beurre Blanc Lime juice and herb reduction

Lime Cilantro Beurre Blance

 Demi-glace Red wine & shallots Bordelaise

Demi-glace Madeira Wine Madeira

Demi-glace Black Truffles Perigueux

Demi-glace Mushrooms Forestiere

Hollandaise Tarragon reduction Béarnaise

Hollandaise Tomato Paste Choron

Hollandaise Glace de Viande Foyot

Hollandaise Whipped heavy cream Mousseline

Tomato Onions, celery, green pepper, garlic

Creole

Tomato Green peppers, garlic, mushroom, onion

Spanish

Tomato Tomato concasse, garlic, onions

Portuguese

THE PURPOSE OF A SAUCE: A sauce adds to the food it is served with in four different ways: 

1.    Adds moisture and texture,2.    Adds flavor and richness,3.    Changes the appearance and contrasts,4.    Creates interest and stimulates the appetite.

QUALITY STANDARDS OF A SAUCE: The quality standards of a good sauce are measured by the following characteristics:

1.    Thickness:  Consistency is given by reduction, emulsion or pure starch. Viscosity is the resistance of the sauce to movement, and is then achieved by reducing the sauce over a period of time.

 2.    Texture:  Proper distribution of all particles in the sauce is given by perfect combining and homogenizing of ingredients.  Reduction and depouillage of all impurities achieve this perfection.  The sauce is given its final texture by straining through a cloth or chinois.

 3.    Color:  The proper color is the result of its components, stock, and various seasonings and flavorings.  The color of each sauce is part of its character.

 4.    Shine:  This is the degree to which the sauce reflects light.  The shine comes from the starch used and the process of reduction and depouillage.

 5.    Taste:  The cardinal rule of flavoring and seasoning sauces is that it should be well balanced.  A well-balanced sauce aims for a subtle equilibrium of many ingredients, without a single flavor dominating.  The food it will be served with must be taken into consideration.

 Sauce: Is a flavorful liquid either thickened or reduced to a proper consistency. 

·         Liquid + Reduction = Contemporary Industry Sauce·         Contemporary Industry Sauce + Flavoring = Small Sauce  (Small Sauce)

 

How long should I cook a stock? Veal 6 hours Beef 8 Hours, Chicken 3 hours

What is a good ratio of the ingredients in a stock?1. 8 pounds of bones2. 6 quarts of water3. 1 pound of mirepoix4.

Pincé:                          Frying the tomato paste.5. Déglacer:                    Adding liquid to dissolve the pan drippings.6. Remouillage:               Add water to reuse the bones from a stock7. Caramelizing:              Browning the sugar content in the vegetables.

What are the qualities of a consommé·        Crystal clear·        Amber in color·        Rich tasting and aromatic·        Distinct flavor or major ingredient·        Have body that can be felt in the mouth, (gelatinous)

 3.   What is the procedure for consommé

·        Cut mirepoix·        Add mirepoix to ground meat·        Add beaten egg white to the ground meat·        Add cold stock and sachet components·        Stir until 140 until raft begins to form·        Check raft and make window·        Cook for about 1 ½ hours

·        Strain through cheese cloth and then through coffee filter to remove any excess fat

 4.   What is the procedure for clear soups

·        Sweat long cooking vegetable in butter or fat·        Add stock or liquid and bring to a simmer·        Add seasonings or aromatics·        Add additional ingredients according to their cooking times·        Simmer to blend  all flavors·        Garnish for service

 5.   Reduction – as soups cook moisture is released in the form of steam.  As steam escapes, the remaining ingredients concentrate, thickening the soup and strengthening the flavors.  This process is commonly used to thicken soups because no starch or other flavor-altering ingredients are needed.  Soups are often finished by allowing them to reduce until the desired consistency is reached.

  THICK SOUPS Is a term used for soups served as a substantial first course of a meal?  They may be making with veal, chick, fish, or vegetable stock.  Various ingredients are attended to the stock, giving them they are particular taste and usually a heavy consistency.  Thick soups can be divided in to two different types: 

·        Cream – thicken with roux or other starch·        Puree – thicken with main ingredient

  The standard of quality is the same for both soups, and is based on three factors

1.   thickness – should be the consistency of heavy cream2.   texture – should be smooth, creamy and velvety, no lumps or graininess3.   taste – should have a distinct, delicate flavor of the main ingredients

 Cream soups are always composed of four main items

1.   a puree of the main flavor or ingredient2.   a light béchamel  or veloute prepared a little thinner3.   the cream soup is finished with hot heavy cream  - always added just before service, and must not come back to a boil to prevent breaking or scorching, to maintain the temperature of the soup4.   a garnish in keeping with the flavor of the soup

Qualities·        thickness of heavy cream·        texture should be smooth, creamy and velvety with no lumps or graininess

 Procedure for roux

·        Heat fat  - clarified butter or oil·        Add flour and stir to a paste·        Cook until the desired color·        Ratio of roux for 1 gallon of light sauce or soup is 12 oz to 1 gallon of stock (6-oz fat. 6-oz flour)·        Starch bound sauces and soups must be skimmed·        Flour or starch is a protein, mostly cellulose, and below this layer of scum is a layer of fat·        If this layer isn’t removed it will fall back into the sauce or soup and make it heavy, starch tasting

 PUREE SOUPS

·        Puree soups are hearty soups made by cooking starchy vegetables or legumes, in a stock or broth and then pureeing all or a portion of them to thicken the soup.

 Difference between cream soups and purees·        Purees are naturally thickened with the starch of the vegetable or legume·        Cream soups are thickened with a roux

Size or weightclass

Minimum net weightper dozen

Jumbo 30 ounces

Extra Large 27 ounces

Large 24 ounces

Medium 21 ounces

Small 18 ounces

Peewee

COMPOSITION•The primary parts of an egg are the shell, yolk, and white, or albumen•An average-sized egg weighs approximately 57 grams (about 2 ounces). Of this weight, the shell constitutes 11 percent; the white, 58 percent; and the yolk, 31 percent.•Normally, these proportions do not vary appreciably for small or large eggs. When the egg is freshly laid, the shell is completely filled.•The air cell is formed by contraction of the contents during cooling and by the loss of moisture. A high-quality egg has only a small air cell.COMPOSITION : ContinuedThe yolk is the yellow portion of the egg. It contains three-fourths of the calories, most of the minerals and vitamins, and all of the fat. The yolk is well centered in the albumen and is surrounded by the vitelline membrane, which is colorless. The germinal disc, where fertilization takes place, is attached to the yolk.On opposite sides of the yolk are two twisted, whitish cordlike structures known as chalazae. Their function is to support the yolk in the center of the albumen. Chalazae may vary in size and density but do not affect either cooking performance or nutritional value.The albumen is the clear portion of the egg, referred to as the egg white. It contains more than half of the protein and riboflavin. A large portion of the albumen is thick.Surrounding the albumen are two shell membranes and the shell itself. The shell contains several thousand pores that permit the egg to “breathe.”

Name the three different USDA Grades of eggs available, and What they are used for. (AA/ any use preferred for poaching, frying, A/ any use, B/ only used when appearance is not important).2.    Explain all the part which make up an egg. (Shell, Yolk, Chalazae, thin white, thick white, membrane, air cell).

 

3.    What are some of the problems we encounter with today's eggs versus an egg freshly laid from the small farmer. (Today's eggs have thin shells, are watery, week in color and have little power of coagulation).

 4.    Name some of the uses for eggs in cooking and baking. (The eggs will add body, color, flavor, texture, hold air, and acts as an emulsifier in food preparation).

5.    Why do you suppose we add vinegar  when poaching eggs, how much, and what is the effect on the eggs. (One gallon of water, I oz vinegar .5 oz salt. the vinegar will keep the egg from spreading).

6.    Estimate the number of large eggs needed to coagulate one quart of milk when making custard. (It will take 8 Eggs, and coagulation will occur at 180°).1.      What is our goal when cooking vegetables, what are we trying to preserve and enhance when cooking vegetables. (Flavor, texture, color and nutritional content)2.      Are mild flavored vegetables and strong flavored vegetables cooked in the same manner. (Mild/small amount, strong/large amount of water)3.      Explain the difference between blanching and parboiling when preparing vegetables. (Blanche, place in boiling water, when water boils again, remove vegetables and shock in ice water. Parboil, place in boiling water, when water boils again, boil for a given time and shock in ice water).4.      Name the four pigments and their color in vegetables. (Flavone/white, Anthocyanin/red, Chlirophill/green, Carotine/orange and yellow).5.      Are nutrients important? How can we avoid the loss of nutrients when cooking vegetables? (Steam vegetables, use short cooking time, avoid alkali, (Baking Soda) do not store vegetables in water or steam table.)6.      From what you have learned, is it appropriate to cook the green beans at  10 AM and place them in the steam table until lunch is served, how would you prepare the green beans. (Parboil, then sauté a la minute or in batches).7.      Describe the difference between a sautoire and sauteuse.  (A sautoire, has straight sides, a sauteuse has curved sides).8.      Which one do we use for sautéing meat and vegetables?  (The sauteuse with the curved sides).

9.      What happens if we select a pan to large for the product we want to sauté?  (To much fat, pan gets hot spots and fat burns).10.  Why do we heat the pan and fat before adding the product to be sautéed?  (To season the pan and prevent the product from sticking).11.  Name a similar method as sautéing using the same procedure.  (Stir-frying).

How vegetables are affected by the cooking process: 

 Pigment: Chlorophyll Flavones Anthocyanin Carotenoids Color: Green White Red Yellow &

Orange  Acids:  Turns the

ColorOlive Green

ToughensCellulose

Intensifies theWhite Color

ToughensCellulose

Intensifies theRed Color

ToughensCellulose

StableNo Changes

ToughensCellulose

 Alkaline: Intensifies theGreen Color

Breaks downCellulose

StableNo Changes

Breaks downCellulose

Turns the ColorBlue

Breaks downCellulose

StableNo Changes

Breaks downCellulose

 Water or Oil Based: Water Both Water Oil

 Vegetables:

 Asparagus Green Beans Spinach Broccoli Peas etc,

 Potatoes Cauliflower Onions Turnips White parts of Veg., etc,

 Red Cabbage Beets Purple Onions Skin of Egg Plants Fruits etc,

 Carrots Corn Squash Tomatoes Red Peppers etc,

 CHLOROPHYLL   

All green vegetables both mild and strong.  The mild vegetables shouldBe cooked quickly in small amounts of water uncovered.  The strongerFlavored vegetables should be allowed to cook longer in a larger amount of water to allow the strong flavor to diminish.  These vegetables should also be cooked uncovered to allow the volatile acids to dissipate. CAROTENEAll orange and yellow vegetables and fruits, including tomatoes, watermelon, pink grapefruits, apricots, and bell peppers.  This is the most stable of all the pigments it is relatively unaffected by heat.  These vegetables contain high amounts of vitamin a FLAVONESAll white colored vegetables.  Also called or known flavones.  This group contains vegetables such as cauliflower, potatoes, and onions.ANTHOCYANIN   Responsible for the most of the red, purple and blue in fruits and vegetables, including many berries, red grapes, red cabbage, radishes and eggplantProper breading

·         Flour·         Egg wash·         Bread crumbs

1.    Describe the four major potatoes on the market by name and their uses. (Russet-, Idaho-, Bake Potatoes.  White Skin-, Chef’s-, all-purpose.  Red Skin- A,B,C, Salad, Roasting,  New Potatoes-, Creamers, Boiling, Roasting.

 2.    List the starch and moister content of the four major Potatoes.  (Russet-,High starch / low moister, White Skin-, low starch / high moister, Red Skin-, low starch / high moister.

 3.    What happens if we use white skin potatoes to make mashed potatoes, or russet potatoes to make potato salad.  (Mashed potatoes would be like clue, not fluffy.  Potato salad would fall apart).

 4.    Explain the ten steps we follow when making Croquette Potatoes.  (Peel, cut, boil, dry, mash, add other ingredients, pipe, cut, bread. fry).

 

5.    Give me the name of an other potato, which uses the same, first seven steps, the bakes to an internal temperature of  165°.  (Duchesse Potatoes).

 6.    From what you have heard me say in class, what would happen if we “do not” dry the potatoes thoroughly after cooking, when making Croquette Potatoes.  (La bomba).7.     Describe the way we boil potatoes, and why it is important to use cold water. (Peel, wash, add cold salt water, bring to a boil, simmer until tender, drain.)

 8.    Compare blanching and parboiling, tell me the difference, and why we do it. (Blanching, bring to a boil.  Parboil for a certain amount of time.  To speed up final cooking at time of service).

 9.    In what ways are Potato "Olivette, Chateau, Nature, (Anglaise) and Fondant, the same, and in what way are they different. (They are all "Tourned Potatoes", but are cooked in different ways).

 10. What are the steps you take when making "Chateau Potatoes" (Tourne, blanch, and sauté in clarified butter.)

 11. Suppose you where serving a poached Fish "Vin Blanc" which tournéed potato would you serve with it.  (Pommes Nature, (Anglaise).

 12. Can you recommend a potato to be used in a stew, based on the information you now possess, and why. (Yes, a red skin or new potato, because it is high in moisture, low in starch and will hold up well in a stew.)

  

Rice 

The rice most commonly used in the US is white or polished rice.  This is grains of rice of any length, from which the germ has been removed.  The resulting rice has a superior shelf live.  The germ of the rice is the part most likely to become rancid or infested by insects. The four steps of processing Rice: 

1. Thrashing: Separating the rice from the stalk = Patty Rice. 2. Milled 1st time: Removing the outer husk = Brown Rice.3. Milled 2nd time: Bran & embrio germ are removed = White Rice.4. Washed, cleaned, polished and a coating of corn syrup and talcum is applied to

give it a pearly luster. The types of rice most used in kitchens today are as follows: Long Grain                            Low Starch                            Boiled, PilafMedium Grain                      Medium Starch                     Boiled, PilafShort Grain                           High Starch                           Arborio, Risotto, CroquetteConverted Rice                    Uncle Ben's                          Boiled, PilafPar cooked Rice                   Uncle Ben's Minute Rice

Wild Rice                               Wild rice is not actually rice.  It is the grain of a single stemmed aquatic plant, a wild grass .   List the three different grains of rice grown in the USA. (Long grain,      Medium grain and short grain rice) 

2.     Which one do we use when making steamed rice, and which one forrisotto. (Long grain rice, for steamed.  Short grain for risotto.)

 3.     What process produces brown rice, what happens when we cook

brown rice. (The first milling only removes the tough outer husk, andproduces brown rice.  Brown will take much longer to cook then white)

 

4.     Why is wild rice not really a rice, what is it, and how long will it take to cook. (Wild rice is the grain of a wild grass, valued for its nutty flavor, simmer for 60 to 75 minutes in three times the amount of liquid.)

 5.     Why do you suppose we add the liquid in several additions while stirring and not at once when making risotto? (To develop a creamy consistency.)

Determining Doneness in Roasted Foods:o   For poultry: 165°F (74°C)o   For veal and pork: Medium 140°F  to 145°F (60°C to 63C), Well Done 140°F to 145°F (60C to 63C) * FDA guidelines require that pork reach a finished internal temperature of 160°F (71°C) to be considered medium.

 o   For beef and lamb: Very Rare:—125°F (52°C) Medium rare—130°F to 135°F (54°C to 57C) Medium—140°F  - 145°F (60°C to 63C) Medium well—150°F to155°F (66C to 68°C) Well done—160°F (71°) or more.

  1.    List the four ways of cooking, included in the application of "Dry-heat cooking without fat or oil".  (Grilling, Broiling, Roasting and Poêléing, (Butter roasting).

 2.    Summarize the steps involved when roasting a chicken.  (Seasoning, trussing, oven searing, roasting, resting, and carving).

 3.    At what temperature do we oven sear, and roast a chicken.  (We oven sear at 450°F and roast at 375°F).

 4.    What is the reason for roasting a chicken to the internal temperature of 165°? (To kill all the Bacteria found in poultry (Salmonella)

 5.    Why do you suppose carryover cooking happens and how many degrees are we talking about, in a chicken or a small roast.  (The heat remaining in the roast will continue to increase after it is removed from the oven, about 10° in a chicken, or a small roast,.

 

6.    I want you to select a cooking method best suited for the Quail you have on hand, from the four applications of "Dry-heat cooking". (Poêléing or butter roasting).

 Sautéing is a dry heat cooking method with fat, today mostly done on the stove in a Sauteuse or a Sautoire.Pan-frying is a dry heat cooking method with fat, today mostly done on the stove in a sauteuse or a sautoir.Cook the product to an internal temperature of  165ºF for Poultry Pan-frying shares similarities with both sautéing and deep-frying. It is a dry heat cooking method with fat, in which heat is transferred by conduction from the pan, to the fat, to the food, using a moderate amount of fat. Foods to be pan-fried are always coated in some form of breading. The breading forms a seal that keeps the meat moist and prevents the hot fat from touching the meat, causing it to become greasy. 

Questions to ask students or groups:1.    List the four ways of cooking, included in the application of "Dry-heat cooking with fat or oil". (Sautéing, Stir-frying, Pan-frying, Deep-frying). 2.    Summarize the steps involved when sautéing a breast of Chicken "Chardonnay".  (Seasoning, dredge in flour, when pan is ready sauté, remove chicken, sauté mushrooms, deglaze pan add stock reduce, add cream reduce, S & P to taste). 3.    Why do we sauté the chicken breast in the pan and than finish it in the oven. (Naturally tender meat, seal in the juices, use moderate heat application until cooked, so chicken will not get tough).4.    To what internal temperature do we heat chicken breast before plating and serving? (165°F).5.    Why do you suppose sautéing a Beef Tenderloin would be a preferred method over broiling. (Tenderloin is relatively low in fat and dry, sautéing will add moisture and flavor).6.    Summarize the steps involved when Pan-frying chicken.

7.    Describe or illustrate the method of pan-frying foods. (Moderate amount of fat, moderate amount of heat, a crisp outer coat and a juice center would be the desired outcome). 8.    What temperature should the oil be heated to for pan-frying . (300 - 325).

9.    Why do you suppose pan-frying is not used so much in the industry today.  (Time and dangers involved, deep fat fryers are readily available today)" 10.  1 want you to select a cooking method best suited for a "Wiener Schnitzel”, from the four applications of "Dry-heat cooking". (Pan-frying, What is a Wiener Schnitzel.

Shallow PoachingPoaching is a moist heat cooking method, subcategorized by shallow and submerged poaching. The steps involved in order of preparation when shallow poaching are:

1. Protein preparation2. Select an appropriate size pan3. Smear whole butter on bottom4. Add aromatics5. Place item over aromatics6. Add cold liquid half way up7. Cover item with a buttered cartouche8. Adjust heat to poaching temperature (160-180 degrees Fahrenheit)9. Cover and poach until done (165 degrees Fahrenheit)10. Remove the protein and keep warm while preparing sauce11.                Reserve poaching liquid to be used to prepare sauce according to recipe12. Serve the protein with the sauce

 Shallow Poaching is best suited for boneless, naturally tender, single serving size, sliced or diced pieces of meat, poultry or fish. To shallow poach food properly, begin by selecting an appropriately sized saute pan or sautoir. Smear the inside of the pan with whole butter and add the aromatics into the pan.

 Braising: 

Braising is a combination cooking method of dry and moist heat application.

The steps involved in order of preparation when braising are; 

1.   Meat preparation2.   Truss the meat3.   Sear the meat4.   Season the meat5.   Caramelize the mirepoix6.   Pincé the tomato product7.   Add the flour and stir in8.   Deglaze the pan9.   Add the liquid half way up the meat10.    Cover and braise until tender11.    Remove the meat and strain the sauce12.    Finish sauce and serve over the meat

 Braising:

 Braised foods benefit from the best qualities of both dry- and moist-heat cooking application.The meat used is often from an older animal or from a less expensive cut.  These tougher pieces of meat contain more connective tissue and collagen that is dissolved by long slow cooking with moist heat.

Foods to be braised are usually larger pieces that are first seared in a small amount of fat at high temperatures.  This chases the juices to the inside of the meat and caramelizes the outside of the meat to form flavor compounds that will determine the final outcome and taste of the dish.Vegetables are caramelized, seasonings are added, deglazed with wine and enough stock is added to come one third to half way up the item being cooked.  The liquid is brought to a simmer, covered with a paper liner and a lid.  The food is braised at a medium heat in the oven at 350º - 375º. The slow cooking process will help tenderize the meat.  Prolonged cooking in a moist heat environment at temperatures above 185º will dissolve the connective tissue and muscle fibers (Collagen and Protein) in the meat and an exchange of liquid will happen.

When the process is complete, the connective tissue has melted into the liquid and will give the sauce made from the braising liquid a gelatin shine.  The meat will be tender and very juicy from the absorbed liquid, and the flavors introduced through the cooking process will be successfully developed.  Braised foods are always served coated with the sauce made from the cooking liquid.     

Stewing: Stewing also uses a combination of dry- and moist-heat cooking methods. Stewing is associated with smaller pieces of food that are first seared in a small amount of fat or oil, or by blanching them in a liquid.  Cooking is then finished in stock or sauce.Stewed foods have enough liquid added to cover them completely and are simmered at a constant temperature until tender.  Cooking time is generally shorter for stewing than for braising because the main items are smaller.   

Basic Fundamental Techniques of Cooking.____________________________________________________________ 

Braising and Stewing: Braising and stewing is a combination cooking method of dry and moist heat application. The steps involved in braising and stewing: Braising:                                                             Stewing:   1.  Preparation                                                  1.  Preparation  2.  Trussing                                           2.  Searing  3.  Searing                                            3.  Seasoning

  4.  Seasoning                                        4.  Caramelize Mirepoix  5.  Caramelize Mirepoix                        5.  Pincé Tomato Product  6.  Pincé Tomato Product                     6.  Deglazing  7.  Deglazing                                         7.  Stewing  8.  Braising                                           8.  Remove Meat, Strain Sauce  9.  Remove Meat, Strain Sauce             9.  Sauce Preparation10.  Sauce Preparation                         10.  Re-heating11.  Serving                                          11.  Serving    Questions to ask students or groups: 

1.      List the four techniques of cooking, included in the application of "Moist-heat Cooking".  (Steaming, en Papillote, Shallow Poaching, Poaching). 

2.      Summarize the steps involved when shallow poaching Chicken Breast "Eugene". (Heat butter in pan. sweat shallots, add chicken and stock, bring to a simmer, cover, poach in oven, remove chicken, reduce caisson, thicken with beurre manié, add whipped cream, taste). 

3.      What type and size, portions are generally used when shallow poaching. (Naturally tender and single serving size, are cooked a'la minute.) 

4.      To what internal temperature do we reheat chicken breast before plating and serving?  (165°F) 

5.      Elaborate on the dilemma created when preparing an item en Papillote in today’s philosophy of serving food. (The beauty of preparing an item en papillote lies in the accumulation of flavors in the paper; we would like the customer to experience. Our philosophy is to serve only edible food on the plate). 

6.      I want you to select a cooking method best applied to a "New England" Boiled dinner, from the four applications of "Moist-heat cooking".  (Poaching).

  

7.      List the two techniques of cooking, included in the application of "Combination Cooking Method".  (Braising and Stewing). 

8.      Summarize the steps involved when braising Yankee Pot Roast.  (Trim, Tie, Pan sear, Season, Caramelize Mirepoix, Pince the tomato product, Deglaze, add Liquid, bring to a simmer, Cover, Braise, remove Meat, reduce Sauce (thicken), adjust Seasoning, Strain, Serve). 

9.      What types and cuts of meat are generally used for Braising.  (Mostly older and less expensive and tougher cuts of meat are used). 

10.  Analyze what happens to the meat when we "Braise" them.  (The searing process or caramelization of proteins will add color and flavor, at 110° the muscle fibers begin to coagulate, through this contraction most of the water is squeezed out of the meat between 140° and 160° (adding flavor to the sauce), at 180° collagen begins to dissolve in to gelatin, prolonged cooking above 180° an exchange will occur and restore tenderness and moistness). 

11.  I want you to select a cooking method best suited for a Veal Shank from the two applications of "Combination Cooking Method". (Veal Shanks are inexpensive cuts of meat and contain lots of collagen, making them prime pieces to be braised).

  illing and broiling are dry-heat cooking methods that rely on heat being conducted through the air from an open flame. This type of cooking produces browning reactions on the surface of the food, thus encouraging the development of complex flavors and aromas.Grilling Cooks Hot and FastBecause air is a poor conductor of heat, broiling and grilling require the food to be quite close to the heat source, which in this case is likely to be an open flame.

Thus the surface of the food cooks very quickly, making this type of cooking ideal for extremely tender cuts of meat, poultry or fish. In fact, because of the extremely hot and dry nature of this cooking method, it is customary to marinate meats that will be broiled or grilled.

The "Turn"An important part of grilling and broiling is the "turn" — which refers to flipping the item over to cook the other side. Though it can be tempting to move things around while grilling, a little restraint will go a long way. Generally speaking, you should only turn an item once, which means cooking one side, turning it to finish the cooking, and then taking it off the grill.

Since there's not much else to do, knowing when to turn is pretty much the essence of grilling, and it's a sense that you'll develop with experience.Grill MarksOne exception to the "don't move it" rule is that cooks will often rotate an item on the grill to mark it with cross-hatched grill lines. About one-third of a turn — like from 12 o'clock to 8 o'clock on a watch dial — would give the most attractive results.Heat From Above Vs. BelowIncidentally, there is one significant distinction between broiling and grilling, which is that grilling involves heating the food from below, while broiling involves heating from above.

In both cases, the food is typically turned once during cooking, and a grid or grate of some kind is used, which gives the food the distinctive grill-marks that are the hallmark of this cooking technique. As with sautéing, it's critical to heat the broiler or grill before putting the food on it.What About Barbecuing?Barbecuing is similar to grilling and broiling in that it also uses an open flame to cook. But what defines barbecue is the use of wood or coals to produce the flame.

But as with most things in the culinary world, there is a bit of wiggle room here. Some chefs consider charcoal cooking to be a form of barbecuing, while plenty of others would insist that barbecue entails cooking over a wood fire in an open pit. Either way, everyone agrees that cooking with wood imparts a smoky flavor that just isn't possible with a gas grill.What About Grill Pans?Grill pans are specially constructed pans that have elevated ridges designed to simulate the grill marks obtained by cooking food on an open-flame grill. But is that really grilling?

Technically, no. Remember, grilling cooks through the conduction of hot air, while a pan cooks by the conduction of heat through the pan itself.

Here's an example of the difference: Suppose you're cooking burgers on a grill. Any fat that drips off of the burgers falls away, and doesn't interfere with the heat from the flame or coals below.

With a grill pan, however, the fat merely collects in the pan, meaning the burgers are effectively fried instead of grilled.