| A | B |
|---|
| 8 dry heat cooking methods (3 fats, 2 surfaces, 3 heat from above) | Saute, Pan-Fry, Deep-Fry, Grill, Griddle, Broil, Pan-Broil, Roast/Bake. |
| 3 Sub-Methods cooking methods | BBQ/sub-method of grill. Smoke-Roast/sub-method of roasting, Stir-Fry/sub-method of saute |
| saute | cook quickly in a small amount of fat |
| pan-Fry | cook food in moderate amount of fat, some in and some out of fat |
| deep-fry | cook food submerged in fat |
| grill | cook on an open grid with heat from below |
| griddle | cook on a flat surface with heat from below |
| broil | cook with heat from above |
| pan-broil | cook in a pan with heat from above |
| roast/bake | cook with hot air surrounding food |
| BBQ | sub-method of grill. Cook over wood or charcoal on an open grid |
| Smoke-Roast | Roasting with smoke |
| Stir-fry | sub-method of saute |
| 2 types of cooking methods | Dry and Moist |
| Dry cooking method | cook surrounded by hot air or fat |
| moist cooking method | cooked with liquid or steam |
| sear | browning of a surface |
| blanch | cook in boiling liquid or fat for 1 minute or less |
| par-boil/par-cook | cook in boiling liquid or fat for 1+ minutes |
| sweating | cook 30-90 seconds to pull out flavor, no color |
| caramelizing | browning of sugars, takes a long time |
| 5 moist heat cooking methods | poach, simmer, braise/stew, boil, steam |
| temp for boiling | 212 |
| temp for simmer | 181-200 |
| temp for poaching | 160-180 |
| temp for steaming | 212+ |
| temp for braise/stew | 181-200 |
| ingredients in a roux | equal parts flour and fat |
| ingredients in a slurry | equal parts starch and water/liquid |
| ingredients in liaison | 1 T cream to each egg yolk |
| what is a reduction | to reduce/thicken by evaporation reduction of a liquid |
| au sec | almost dry |
| 3 forms of a roux | white/blonde, brown, dark |
| Color of white/blonde roux | no color |
| color of brown roux | color of sand |
| color of dark roux | color of milk chocolate |
| what is a fish fumet made from | fish stock plus wine and lemon juice |
| main ingredients in a stock | bones, mirepoix |
| how to make a white stock | simmer chicken, veal, or beef bones in water with mirepoix |
| how to make a brown stock | simmer roasted caramelized chicken, veal, beef, or game and mirepoix in water |
| how to make a fish stock | slowly simmer fish bones or crustacean shells and vegetables. |
| 7 principles of stock making | 1) START stock in cold water. 2) SIMMER gently. 3) SKIM frequently 4) STRAIN carefully. 5) COOL quickly. 6) STORE properly. 7) DEGREASE once cooled |
| how long to simmer chicken/beef stock | 3-4 hours |
| how long to simmer fish stock | no more than 1 hour |
| 2 main types of soups | clear and thick |
| 2 types of clear soups | broth-based and consommé |
| 4 types of thick soups | cream, puree, bisque, chowder |
| what is a bisque soup | shellfish soup thickened with cooked rice or potatoes and finished with cream |
| what is a chowder soup | always contains potatoes, finished product is usually chunky |
| what is a puree soup | cook main flavor ingredient then puree to correct consistency |
| what is a cream soup | simmered or dry sauté main flavor ingredient, cook with cream or veloute, pureed, finish with cream |
| 5 thickening techniques | roux, liaison, reduction, slurry, puree |
